Tuesday, June 28, 2016

El Torito Chicken Fajitas

4 large, skinless, boneless chicken breast halves, rinsed and patted dry
Cajun seasoning
1 jar (7 ounces) OR 1 cup roasted red bell peppers, rinsed and drained
Cooking oil
1 large green bell pepper, thinly sliced
1 large red bell pepper, thinly sliced
1 large onion, thinly sliced
1 can (14 1/2 ounces) mild OR medium salsa (fresh ready-cut tomatoes, with onion, mild peppers, garlic and spices)
1 tablespoon minced fresh cilantro
1/4 to 1/2 teaspoon ground cumin
Salt and pepper to taste
Flour tortillas, warmed
Low-fat sour cream (optional)
Fresh Fruit Salsa (get recipe here)


Spray chicken with olive oil cooking spray. Season chicken on both sides with Cajun seasoning. Grill on both sides until chicken is browned and juices run clear. Cut into strips.

Meanwhile, rinse, drain and chop 1/4 cup jarred roasted peppers; set aside. Put remaining roasted red peppers in a food processor and puree. Set aside.

Heat 1 tablespoon oil in a large skillet or wok. Add green and red bell pepper strips and onions and stir-fry until tender. Add salsa, reserved pepper puree, chopped roasted red peppers, cilantro and
cumin. Season with salt and pepper. Heat to boiling; reduce heat and simmer 3 to 4 minutes.

To serve, place some of heated sauce on platter and top with grilled chicken strips. Top chicken with remaining sauce. Serve with warm flour tortillas and sour cream.

Makes 4 servings.

Source: Los Angeles Daily News

Monday, June 27, 2016

The Flatiron Room Mac & Cheese

1 Tablespoon sliced shallots
1 teaspoon minced garlic
1 teaspoon sliced calabrian chiles
2 teaspoons minced dates
1 Cup heavy cream
handful of cut, pre-roasted brussel sprouts
1 table spoon grated Parmesan
2 ounces shredded Gouda cheese
1 pint pre-cooked pasta (we use radiatore)
1 tablespoon hot sauce
top with seasoned panko

In a sautee pan, medium-high heat, add shallots, minced garlic, chiles, dates & brussel sprouts, sautee for 1 minute.

Add cream, Parmesan, Gouda, cook until cheese melts

Add hot sauce, pasta, mix until all the pasta is coated

Pour into cast iron dish, top with seasoned panko and finish cooking in oven, a few minutes until panko is browned and cheese sauce is bubbling.

Source: Good Day New York

Sunday, June 26, 2016

Kendall's Brasserie's Braised Beef Short Ribs

6 (14-ounce) beef short ribs
Salt and black pepper
1/2 cup oil
2 onions, roughly chopped
2 carrots, roughly chopped
1 stalk celery, roughly chopped
1 head garlic, whole cloves peeled
2 tablespoons tomato paste
1 tablespoon flour
2 cups dry red wine
2 sprigs thyme
2 bay leaves
1 sprig rosemary
6 cups beef broth, divided
2 tablespoons butter
12 cups assorted mushrooms, cleaned but left whole
1 cup heavy cream


Heat oven to 325 degrees. Season the short ribs lightly with salt and pepper. Heat a Dutch oven over high heat until hot. Add vegetable oil and sear the short ribs on all sides. Remove the short ribs and set aside on a plate.

Add the onion, carrot, celery and garlic to the Dutch oven and cook, stirring frequently, until the vegetables are caramelized, 10 to 12 minutes. Reduce the heat to medium and skim any excess fat
from the top.

Stir in the tomato paste, then stir in the flour. Add dry red wine, thyme, bay leaves, rosemary, the seared short ribs and enough beef broth to cover the meat (add water if necessary), then bring to a
boil, skimming any fat off the top of the liquid as it cooks.

Cover the Dutch oven and place in the oven until the meat is tender, about 2 1/2 hours, checking every 20 to 30 minutes to skim excess fat off the top. Add additional broth or water as necessary
to keep the meat submerged in cooking liquid.

Meanwhile, heat a sauté pan over high heat and add the butter. When the butter is melted, add the mushrooms. Cook until the mushrooms are caramelized, stirring frequently, and season lightly with salt and pepper. Remove from heat.

When the meat is fully cooked, carefully remove it and set aside on top of the mushrooms.

On the stove top, bring the braising liquid back to a boil, removing excess fat as necessary. Reduce the braising liquid to about 4 cups, then strain. Place the liquid back into the Dutch oven and add the cream. Season to taste and simmer over low heat until the sauce thickens to a creamy consistency, about 15 minutes. Gently stir in the meat and mushrooms before serving.

Serves 6

Source: LA Times

Saturday, June 25, 2016

Mushroom Quiche

1 shallot, finely chopped
1/2 stick butter
2 tablespoons grated Parmesan cheese (optional)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4oz cheese, grated (optional)
7oz cream cheese, softened (optional)
4 free-range eggs
5oz cooked ham or bacon, diced
chopped fresh parsley to garnish

Preheat oven to 375°F.

Melt the butter in a frying pan and sauté the mushrooms and shallot until tender, over a medium heat. Stir in the Parmesan (if you tolerate dairy) and season to your taste.

Grease a pie dish with butter or coconut oil and pour in the mushrooms and shallots ensuring the bottom of the dish is covered equally. If adding dairy, evenly add the cheese on top of the mushrooms and shallots.

In a bowl beat together the eggs, adding the cream cheese (if adding dairy).

Once thoroughly mixed, stir in the ham or bacon, before carefully pouring the mixture into the dish, over the mushrooms and cheese.

Bake in the oven until set in the middle, about 30 minutes. Once cooked, garnish with parsley and serve warm, or save in the fridge for breakfasts over the next few days.

Source - Paleo Breakfast Recipes

Red Lobster Shrimp Gumbo

1-1/2 cups melted butter
1-1/2 cups all-purpose flour
2 cups chopped onions, cut into 3/8" pieces
1 cup chopped green peppers, cut into 3/8" pieces
1 cup chopped celery, cut into 3/8" pieces
1 lb. Andouille sausage, cut into 1/2" pieces
1/2 lb. Tasso smoked meat, cut into 1/2" pieces
1 tbsp. paprika
3 tbsp. "Emeril's Bayou Blast" seasoning
2 tsp. gumbo file, ground
1 tsp. ground Ancho pepper (optional for extra heat)
10 cups cold chicken stock or broth
2 tbsp. brown sugar
2 bay leaves
1/2 lb. shrimp, cleaned and peeled with tails removed
Salt and Pepper to taste

Combine the melted butter and flour in a large heavy pot, stirring constantly over media heat. Cook until the roux is a dark, chocolate brown color (about 20 to 25 minutes).

Add the chopped onions, green peppers, celery, Andouille sausage and Tasso smoked meat. Cook, stirring continuously, until the vegetables are very soft (about 8 to 10 minutes).

Add the paprika, the "Emeril's Bayou Blast" and the gumbo file. If you want a spicier dish, add the Ancho pepper. Cook for about 1-2 minutes.

Add the cold chicken stock or broth. Stir until the roux mixture and the broth are well combined.

Add the bay leaves and the brown sugar, bringing the mixture to a boil. Reduce the heat to medium low and cook uncovered, stirring occasionally, for about 1 to 1-1/2 hours.

Add shrimp to the soup approximately 15 to 20 minutes prior to serving (size of the shrimp will determine how long they need to cook). Add salt and pepper to taste.

Serves 10-12

Source: Red Lobster

Chocolate Raspberry Cheesecake

1 1/2 cups Creme-filled Cookie Crumbs*
2 tablespoon Margarine, Melted
32 oz Cream Cheese, Softened
1 1/4 cups Sugar
3 each Large Eggs
1 cup Sour Cream
1 teaspoon Vanilla
6 oz Semi-sweet Chocolate Chips**
1/3 cup Strained Raspberry Preserves
6 oz Semi-sweet Chocolate Chips
1/4 cup Whipping Cream

* Cookie crumbs should come from 18 Cream Filled Cookies that have been finely crushed.
** This 6 ozs of Chocolate chips should be melted and cooled slightly.

Combine crumbs and margarine; press onto bottom of 9-inch spring form pan. Combine 24 ozs of cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla; pour over crust.

Combine remaining 8 ozs cream cheese and melted chocolate, mixingat medium speed on electric mixer until well blended. Add Red Raspberry preserves; mix well. Drop rounded measuring
tablespoonful's of chocolate cream cheese batter over plain cream cheese batter, do not swirl.

Bake at 325 degrees F., 1 hour and 25 minutes. Loosen cake from rim of pan; cool before removing rim of pan.

Melt chocolate pieces and whipping cream over low heat stirring until smooth. Spread over cheesecake. Chill.

Garnish with additional whipping cream, whipped, raspberries and fresh mint leaves, if desired.

Source - Cheesecake Lovers Cookbook

Friday, February 12, 2016

Cheesecake Factory Meatloaf Supreme

2 cups soft white bread pieces (crusts removed)
1 cup milk
2 pounds ground beef sirloin
2 eggs
1 teaspoon seasoned salt
1/2 teaspoon garlic pepper
1/4 teaspoon ground allspice
2 tablespoons olive oil
1 small onion, finely chopped
3/4 cup finely chopped red bell pepper
1 cup finely chopped fresh carrots
1 cup finely chopped celery
1 large clove garlic, minced OR pressed
Brown Gravy (recipe follows)

In a small mixing bowl, combine bread pieces and milk and let stand 10 minutes.

In a large mixing bowl, combine beef, eggs, salt, garlic pepper and allspice. Mix well. Stir in bread mixture until thoroughly blended; set aside.

In a large skillet, heat olive oil until hot. Add onion, red pepper, carrots, celery and garlic and cook until onions are soft but not browned. Stir into beef mixture, mixing well.

Shape into a large 12x5-inch loaf in a foil-lined 9x13-inch baking pan.

Bake in preheated 375-degree oven 20 minutes. Reduce oven temperature to 350 degrees F and bake 60 to 70 minutes longer.

To serve, cut meatloaf in 1 1/2-inch thick slices. Serve topped with Brown Gravy.

Makes 8 servings.


Brown Gravy

4 tablespoons fat from baking pan OR 4 tablespoons butter
4 tablespoons flour
1 1/2 cups beef stock
1/2 cup milk
salt and pepper to taste
dash of ground allspice

In a medium saucepan, combine 4 tablespoons fat from baking pan OR 4 tablespoons butter. Heat over medium heat until hot or butter is melted. Stir in 4 tablespoons flour until smooth and mixture turns golden brown, stirring constantly. Remove from heat and whisk in 1 1/2 cups beef stock and 1/2 cup milk. Return to heat and stir until
sauce comes to a boil. Boil 1 minute. Add salt and pepper to taste 

and a dash of ground allspice.

Source: Los Angeles Daily News

Sneaky Spaghetti Sauce

1 garlic clove
1/2 sweet onion
2 cups plain tomato sauce
1/2 teaspoon oregano
1/2 teaspoon salt
Pinch of sugar
1/4 teaspoon cinnamon
1/2 zucchini, cleaned and skin left on
1/2 bell pepper, seeded.
1/2 cup broccoli florets
1/2 cup eggplant
1 carrot

Sauté garlic and onion in a saucepan until tender.

Add tomato sauce and spices. Allow to simmer.

In a blender, puree zucchini, pepper, broccoli, eggplant, and carrot until smooth.

Add vegetable puree to tomato sauce and allow to simmer for 15 minutes, until flavorful.

Serve over child's favorite pasta, or anywhere else you would normally use spaghetti sauce.

Serves 4

Source - Healthy Eating For Kids

Wild Rice Turkey Chili

1 medium onion,Chopped
2 cloves garlic,Minced
2 cups turkey,cooked, cubed
2 cups wild rice, Cooked
15 oz can great northern beans, drained
11 oz can white corn
2 (4 oz) can green chilies,Diced
14 1/2 oz chicken broth
1 teaspoon cumin, Ground
hot pepper sauce, To Taste
6 oz Monterrey jack,Shredded

Heat oil in large pan over medium heat; add onion and garlic. Cook until tender. 

Add turkey, rice, beans corn, chilies, broth and cumin.

Cover and simmer over low heat to serving temperature. Stir in hot pepper sauce. 

Serve with cheese.

Serves 6

Source - The Ultimate Chili Collection