Recipes

Breakfast Bruschetta

Wednesday, February 17, 2016

  Read More...


Shaved Turnip Salad with Arugula and Bacon

Wednesday, February 17, 2016

Courtesy of Carla Owens

Ingredients
4 tsp red wine vinegar
1/4 tsp fine sea salt
2 tsp honey
1/4 cup virgin olive oil
pepper
5 oz small turnips (about 4), peeled
8 cups arugula
4 oz bacon in bite-size pieces
Fresh mint (optional)
Fresh shelling peas (optional)

Directions
In a small bowl, whisk the vinegar and salt until the salt dissolves.  Whisk in the honey, oil, and pepper.  Using a mandolin or sharp knife, slice the turnips into paper thin rounds.  In a large bowl, combine turnips, arugula and bacon.  Toss with the dressing.  Taste and adjust seasonings if necessary.  For a different taste, add in some chopped mint and sprinkle with fresh shelling peas. Read More...


Pepper-Crusted Beef, Bacon and Arugula Sandwiches

Thursday, October 29, 2015

  Read More...


Chipotle Meatballs

Thursday, October 29, 2015

 

Source:  Chef Rick Bayless / Mexican Everyday


This is a go-to recipe in our house! I like to serve it over quinoa to round out the meal and soak up the delicious sauce!


Ingredients
3 slices bacon in 1-inch pieces
3 garlic cloves, peeled
2 large eggs
1/2 cup bread crumbs
salt
1 1/4 pounds ground pork
1/2 cup (loosely packed) coarsely chopped mint leaves
1 28-ounce can diced tomatoes, drained of all but 1/4 cup juice
1 or 2 cans chipotle chilies in adobo, stemmed, seeded and sauce reserved
1 teaspoon dried oregano
about 1 1/2 cups beef or chicken broth


Directions
Heat oven to 450 degrees.  In a food processor, combine bacon and 1 garlic clove.  Process until finely chopped.  Add eggs, bread crumbs and 1 teaspoon salt.  Pulse several times until well combined but not a paste.  Remove meat from processor.

With wet hands, form meat into about 16 plum-size balls and space them out in a 13" x 9" baking dish.  Bake until lightly browned, about 15 minutes.

While meatballs bake, combine tomatoes, 1/4 cup tomato juice, chipotles, 1 to 2 tablespoons chipotle sauce, oregano, remaining garlic cloves (cut in half) and 1/2 teaspoon salt in a blender or food processor.  Process to a smooth puree.

When meatballs are ready, spoon off rendered fat from baking dish, then pour tomato mixture on top, covering meatballs evenly.  Bake until sauce has thickened somewhat, 15 to 20 minutes.

Heat broth in a small saucepan.  Divide meatballs among four dinner plates, leaving sauce behind.  Stir enough broth into sauce to give it a spoonable consistency.  Taste and season with salt, if necessary.  Spoon sauce over meatballs, decorate with extra mint leaves, if you wish, and serve.

 

 Read More...



Go Back


Tags

cake Cider mustard greens Jerusalem artichoke fraiche cointreau pesto vegetarian pumpkin hazelnuts basil stuffing vegetable Side beef beets rhubarb dilly celeriac wrap sour spelt almonds heavy whipping cream egg onions cream butter baguette fondue chicken Apple shitake anise barley shelling sour cream meatballs turnip fennel mushrooms verde baby bok choy latkes Dressing buckwheat potatoes kirsch plums beer bok choy strawberries watercress gin gratin chocolate conserve Soup Kale Poblano Chili spring cranberry crisp pasta blue cheese cheese tomato juice walnuts muffins Eggplant oats chiles prosciutto yellow onion shallots yogurt Cranberry Beans mushroom jack cheese spiced winter squash beet greens sauce fennel seeds mint fritter daisy parmesan pie Butternut plum bulgar peach coconut milk Beans curry reggiano dill currants radishes chili imam pork bruschetta tomatoe sesame wheat flour tomato corn pie slaw absinthe Recipes habanero pickled bosc sherry berry collins Rice wine vinegar strata autumn asparagus green pepper tomato Chevre garlic bean vinaigrette chili peppers ramps maple shrunken heads leeks zucchini cucumber almond milk brown sugar Leek Drinks melon pecan celery root carrot fronds peas carrot top apples Squash Farmers' Market bloody mary beet bayeldi syrup olives celery hearts polenta sweet feta Vegan jam pine nuts onion crepes fritters cockaigne tuscan chilies pudding Spinach coriander carrot tops tart blueberry gouda pecans biscuits kalamata wasabi gruyere poblano thai carrots arugula Tomatillos Shitake Mushrooms eggs gorgonzola dijon chicken dinner salad strawberry compote Corn rouille Salsa chipotle chimichurri paste bread pudding nectarine lemon grass scapes tenderloin couscous sunchokes buttermilk jack kohlrabi pineapple radish coeur a la creme bbq casserole cornmeal chorizo caesar pancake Bread Red Onion artichoke Salad chives steak anchovy remoulade Greens okra goat Cheese sandwich plum tomatoes fennel bulb tostadas pepper bell pepper chimmichurri Potato bacon parmigiano sandwiches coeur peppers flank steak shiitake white beans snow peas green beans scallions cauliflower walnut oil lettuce tortillas cream cheese roasted pork chop hickory maple syrup knots flank honey vanilla wafers Swiss Chard sausage kluski swiss sweet potato cantaloupe capers pears turnips panzanella cilantro celebration Spread gazpacho Tomatoes egg noodles creme bulgar wheat frittata