Saturday, April 26, 2014

White Pizza

1 pre-made Pizza shell, 12"
(or pizza dough rolled out to 12")
2 tablespoons Olive oil
4 teaspoons Garlic; chopped fine
2 tablespoons Basil, fresh; OR
2 teaspoons Basil, dried
2 medium Tomato; thinly sliced
1/4 pound Mozzarella; grated, or to-taste
1/4 pound Provolone; grated, or to-taste
1/4 cup Romano; grated
2 teaspoons Oregano, dried

Brush crust with olive oil, sprinkle with garlic and basil.

Arrange tomato slices over crust and top with grated mozzarella, provolone, and Romano cheeses.

Bake in a hot preheated oven (425 to 450 degrees F) 12 to 15 minutes or until cheese has melted and crust is lightly browned. Sprinkle with oregano.

For best results, bake on parchment paper directly on pizza stone or oven tiles

Makes: 1 Pizza

Source: 212 Hot & Delicious Pizza Recipes

Friday, April 25, 2014

Red Lobster Spicy Pineapple Glazed Salmon


1/2 cup sweet chili sauce
1 each 8 oz can crushed pineapple in pineapple juice
1/2-1 tsp cajun seasoning

Fish Ingredients:

4 each 5-6 oz salmon fillets
Salt and pepper, to taste
Nonstick cooking spray

Preheat the oven to 400 degrees and place the salmon in a 9x13 baking dish sprayed with nonstick cooking spray. Season the salmon with salt and pepper.

In a small bowl, combine all the glaze ingredients and mix well. Generously top each piece of salmon with a scoop of the spicy pineapple glaze.

Bake the salmon for 15-20 minutes or until the fish flakes easily with a fork.

Serves: 4 person

Source: Red Lobster

Thursday, April 24, 2014

Sportello's Prosciutto-Wrapped Chicken Breasts

6 6-ounce skinless boneless chicken breast halves
8 ounces Taleggio cheese, rind trimmed, cheese cut into six
2-inch-long slices
12 thin prosciutto slices

Place chicken breasts on work surface. Using sharp knife and starting at thickest side of 1 chicken breast, cut 2-inch-long,1-inch-deep horizontal pocket, be careful not to cut through completely to other side of breast.

Insert 1 piece of cheese in pocket and press opening closed. Sprinkle chicken with salt and pepper.

Place 2 prosciutto slices side by side on work surface, slightly overlapping on long sides. Place 1 chicken breast crosswise atop center of prosciutto slices; wrap prosciutto slices around chicken,
covering completely and pressing to adhere (if necessary, fasten with small turkey skewers). Repeat with remaining chicken, cheese, and prosciutto. Can be made 6 hours ahead. Cover and chill.

Preheat oven to 350 degrees F.

Heat 1 tablespoon oil in each of 2 large skillets over medium-high heat. Add 3 chicken breasts to each skillet and cook until browned, about 4 minutes per side.

Transfer chicken to large baking sheet; roast in oven until instant-read thermometer inserted into thickest part of chicken registers 160 degrees F, 15 to 20 minutes, depending on size of chicken breasts. Transfer chicken to cutting board; let rest 5 minutes.

Thinly slice chicken breasts crosswise. Fan 1 chicken breast on each of 6 plates.

Serves: 6 person

Source: Bon Appetit

Wednesday, April 23, 2014

Banana Toffee Crépes

1 stick of butter
1 can of sweetened condensed milk
1/2 cup of light brown sugar
2 tbsp of light corn syrup
4 bananas, sliced
Whipped cream
Juice of one lemon
Chocolate shavings, for garnish
8 basic crepes (recipe below)

First, make crépes. Cover and keep warm. If you made your crépes ahead of time, wrap them in foil and reheat in a 325 degrees F oven for about 10 minutes or until warmed.

Combine butter, syrup, condensed milk and brown sugar in a medium saucepan over medium low heat. Stir until butter melts and sugar dissolves. Raise heat and bring to a low boil. While stirring constantly, simmer for 8-10 minutes. The mixture will thicken and turn a light caramel color.

Slice and peel bananas. Toss banana slices lightly with lemon juice.

Lay first crépe flat on serving plate. Spread 1/4 cup of crépe filling across the crépe and layer 6-8 slices of bananas on top. Fold in half and then again in quarters. Top with whipped cream and chocolate shavings. Repeat with remaining crépes and serve immediately.

Serves: 8 person


Basic Crépe Batter

3/4 cup of all-purpose flour
1 tbsp of melted butter
1 1/4 cups of skim milk
2 eggs
3/4 tsp of salt

Combine all ingredients into a blender and mix until well blended.

Refrigerate batter for at least 30 minutes.

Place a pan on a medium-hot burner.  Once hot, brush with a little butter or oil.

Pour 2-3 tablespoons of batter onto pan.  Swirl the batter until it covers the bottom of the pan.

Cook for 1-2 minutes on the first side until golden brown, then flip and cook another 15-30 seconds on the other side.

Makes 8-10 crépes

Source: The Essential Guide To Crépes

Tuesday, April 22, 2014

Spicy Buffalo Wings

50 Chicken wing pieces
1/4 pound Margarine
1/4 cup Hot sauce
1 pinch Cayenne pepper
1 pinch Garlic salt
Oil/fat for deep frying
Black pepper
1 dash Paprika
Celery sticks
Blue Cheese Dip

Deep fry the wing pieces (in small batches) in hot oil at 385 degrees F for 10 minutes.  Drain on paper towels; sprinkle with black pepper while draining.

While chicken is frying, melt margarine in large skillet; mix in hot sauce, garlic salt paprika, and cayenne.

Once chicken is drained, toss  with the sauce.  Serve with celery sticks and Blue Cheese Dip.

Makes: 50 wings

Source: The Ultimate Chicken Wing Cookbook

Monday, April 21, 2014

California Pizza Kitchen's Chicken Tequila Fettuccine

1 pound dry spinach fettuccine
1/2 cup chopped fresh cilantro, divided
2 tablespoons minced garlic (about 6 cloves)
2 tablespoons minced jalapeño pepper, seeds and veins removed if desired
3 tablespoons unsalted butter, divided
1/2 cup chicken broth
2 tablespoons gold tequila
2 tablespoons lime juice (from about 2 limes)
3 tablespoons soy sauce
1 1/4 pounds chicken breast, cut into 3/4-inch pieces
1/4 red onion, thinly sliced
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
1/2 green bell pepper, thinly sliced
1 1/2 cups heavy cream

In a large pot of boiling, salted water, cook the pasta until al dente, 8 to 10 minutes, or according to the package instructions. Drain, very lightly oil (to keep the pasta from sticking) and set aside.

In a medium saucepan, cook one-third cup of the cilantro (reserve the rest for garnish), garlic and jalapeño with 2 tablespoons of butter over medium heat until aromatic and the garlic is golden, 4 to 5 minutes. Stir in the broth, tequila and lime juice. Bring the mixture to a boil and cook until thickened to a paste-like consistency, 6 to 8 minutes. Remove from heat and set aside.

In a small bowl, drizzle the soy sauce over the chicken pieces and set aside to marinate for 5 minutes.

Meanwhile, in a large sauté pan, heat the remaining butter over medium heat. Add the onion and red, yellow and green peppers, and cook, stirring occasionally, until the vegetables have wilted. Stir in the chicken and soy sauce, then the tequila/lime paste and cream.

Bring the mixture to a gentle boil and cook until the chicken is cooked through and the sauce is thickened, several minutes. When the sauce is done, stir in the fettuccine and remaining cilantro.

Serve the dish family-style or plate on individual serving dishes. Serve immediately.

Serves: 4-6 person

Source: L.A. Times

Sunday, April 20, 2014

Sweet Butter's Shrimp Ceviche

1 pound black tiger shrimp, tail-on
3/4 cup fresh lemon juice
1 onion
1/2 bunch fresh cilantro
2 to 3 tomatoes
1/2 to 1 habanero pepper, stemmed and seeded
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
Sea salt, to taste

Bring a large pot of water to a boil. Add the shrimp and cook just until they turn a light pink, about 1 minute. Drain immediately and place in an ice bath to cool and stop the cooking process.

Peel and coarsely chop the shrimp and place in a medium bowl. Toss the shrimp with the lemon juice and set aside for about 1 hour to marinate.

While the shrimp is marinating, chop the onion, cilantro, tomatoes and habanero pepper, and place in a large bowl.

After the shrimp has marinated (it should be whitish-pink and firm throughout), drain the shrimp, reserving the liquid. Add the shrimp to the large bowl. Stir in the cumin, pepper, oregano and garlic powder, and season with one-fourth teaspoon salt. Taste, and add back a little of the strained lemon juice to brighten the flavors,
and season again, if desired, to taste.

Makes 1 quart.

Source: L.A. Times

Saturday, April 19, 2014

Chocolate Truffles

3 cups semi-sweet chocolate chips
1 (14 ounce) can Sweetened Condensed Milk (NOT evaporated milk)
1 tablespoon vanilla extract

Coatings (optional):
Finely chopped toasted nuts, flaked coconut, chocolate sprinkles, colored sprinkles, unsweetened cocoa powder, confectioners' sugar or colored sugars

In heavy saucepan, over low heat, melt chocolate chips with condensed milk. Remove from heat; stir in vanilla. Chill 2-3 hours or until firm.

Shape into 1-inch balls; roll in any of the listed coatings.

Chill 1 hour or until firm. Store tightly covered at room temperature.

Source: Delicious Candy Recipes

Olive Garden Panna Cotta

1 1/2 qt heavy cream
1/2 qt whole milk
3/4 cup sugar
1 tsp vanilla extract or 1/2 vanilla bean, cut in half lengthwise
1 envelope unflavored gelatin
8 oz fresh raspberries
1/3 cup powdered sugar

Panna Cotta:

Combine heavy cream, milk, sugar, salt and vanilla in a glass bowl. Mix well.
Heat bowl over double boiler until it registers 180°F on a thermometer. Remove from heat and remove vanilla bean.
Dissolve gelatin in the cream. Mix well.
Portion into small glass containers and cover with plastic wrap.
Chill in refrigerator until cold, preferably overnight.



Blend raspberries on high speed until nice and smooth. Strain to remove all seeds. Add powdered sugar and mix well.
Cover and refrigerate overnight.


To Serve:

Loosen panna cotta from sides of small containers.
Invert onto small serving plate.
Drizzle with chilled raspberry sauce.
Serve immediately.

Serves: 4 person

Source: Olive Garden

Flavor del Mar's Butternut Squash Soup

5 pounds butternut squash (about 2 medium)
2 tablespoons oil
Salt and pepper
3/4 pound onions (1 large or 2 medium onions), coarsely chopped
4 cloves garlic
4 1/4 cups milk
2 tablespoons sugar
1/4 cup (1/2 stick) plus 2 tablespoons butter
2 cups chicken broth
3/8 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
3/4 cup heavy cream

Heat the oven to 400 degrees F. Halve the squash lengthwise, scooping out and discarding the seeds. Place the squash on a large cookie sheet, brushing the top of each half with the oil. Sprinkle one-half teaspoon each salt and pepper over the halves. Roast the halves until golden-brown and a knife easily pierces the flesh, 45 minutes to an hour, depending on the thickness of the squash. Remove and set aside until cool enough to handle, then scoop out the roasted flesh, discarding the shells.

In a 4-quart pot, combine the roasted butternut squash flesh with the onion, garlic, milk, sugar, butter, broth, nutmeg and cinnamon. Season with one-half teaspoon salt and one-fourth teaspoon pepper, or to taste. Bring the mixture to a gentle simmer, stirring occasionally, and cook for about 45 minutes to marry the flavors.

Blend the soup, in batches if necessary, then strain into a clean pot. Stir in the cream and heat until the soup is warmed. Taste and adjust the seasoning if desired.

Servings: 8 to 10 person

Source: L.A. Times