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

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