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

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