Dish's Green Goddess Dressing

Ingredients :

Scant 1/2 cup coarsely chopped fresh parsley (1/4 bunch)

1 cup chopped basil (1 ounce)

1/2 cup chopped fresh chives (1 ounce)

1/2 pound fresh spinach leaves

1 tablespoon apple cider vinegar, more to taste

3 cups mayonnaise

2 1/4 teaspoons Dijon mustard, more to taste

1 teaspoon salt, more to taste

3/4 teaspoon white pepper, more to taste

3/4 teaspoon fresh lemon juice, more to taste

How To Prepare :

1. In a blender, pulse together the parsley, basil, chives and spinach along with the cider vinegar. 

2. Remove the mixture to a large bowl and whisk in the mayonnaise, mustard, salt, pepper and lemon juice.

3. Taste and adjust the flavorings and seasonings as desired.

4. This makes a generous 3 cups of dressing, which will keep, covered and refrigerated, up to 1 week.

Serve : Makes 3 Cups

Spicy Mexican Beef

Ingredients :
4 pounds beef chuck roast, trimmed of fat and meat cut into chunks
2 cloves garlic, minced
1 (24 ounce) jar salsa
2 teaspoons chili powder
1 onion, chopped
1 1/2 teaspoons ground cumin
1 (7 ounce) can chopped mild green chiles
1/2 teaspoon dried oregano

How To Prepare :
1. Mix chuck roast, salsa, onion, green chile peppers, garlic, chili powder, cumin, and oregano in a slow cooker.
2. Cook on Low for 10 to 12 hours. Remove lid and cook on High for 1 more hour.
3. Remove chuck roast from slow cooker using a slotted spoon to a serving platter; shred meat with a fork. 4. Add liquid from slow cooker, 1 tablespoon at a time, to the chuck roast until desired consistency is reached.


Servings : 08


Source : allrecipies

Fish Tacos

Ingredients :

1 Mahi Mahi filet

2 whole wheat wraps

1 cup of shredded lettuce

1/4 cup black beans

2 slices of tomato, diced

2 tablespoons Newman's Own organic salsa

1 tablespoon diced onion

1 tablespoons fat free sour cream

Cilantro to taste

How To Prepare :

1. We put our mahi mahi in a frying pan to cook, but you could cook it any way you like. 

2. While that is cooking, dice tomato, onion and put together in a bowl and sprinkle with cilantro.

3. Microwave the wraps, wrapped in a wet paper towel to hold in moisture, for 20 seconds.

4. Put the fish and any toppings you'd like in the wrap!

Serves : 1

Source - Comfort Foods and Tailgate Treats 

El Torito Chicken Fajitas

Ingredients :

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)

Preparation :

1. 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.

2. 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.

3. 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.

4. 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. 

Servings : 04

 

The Flatiron Room Mac & Cheese

Ingredients : 

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

How to Prepare :

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

2. Add cream, Parmesan, Gouda, cook until cheese melts

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

4. 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

Sparkling Fruits

Ingredients:
2 fresh fruits
1/2 cup sugar
1 cup champagne or white wine
1/2 tsp. fresh mint, chopped

Preparation:

1. Recommended fruits: strawberries hulled and sliced lengthwise, melon balls, plums, peaches, pears, nectarines peeled, quartered and seeded.

2. In a shallow serving bowl, mix the fruit gently so it is not crushed.

3. Evenly sprinkle with sugar and gently mix again.

4. Pour cold champagne or wine over the fruit, enough to almost cover the fruit.

5. Let stand refrigerated for one to two hours.

6. Serve in chilled champagne glasses.

Serves : 02





Source : Redlobstar

Mushroom Quiche

Ingredients :

11oz fresh mushrooms, coarsely chopped

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

How To Prepare :

1. Preheat oven to 375°F.

2. 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.

3. 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.

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

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

6. 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

Ingredients :

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

How To Prepare :

1. 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).

2. 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).

3. 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.

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

5. 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.

6. 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

Chocolate Raspberry Cheesecake

Ingredients :

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.

How To Preoare :

1. 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. 

2. Combine remaining 8 ozs cream cheese and melted chocolate, mixing at 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. 

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

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

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

Source - Cheesecake Lovers Cookbook

Meatloaf Supreme

Ingredients :

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)

How To Prepare :

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

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

3. 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.

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

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

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

Serving : 08 

Brown Gravy

Ingredients :

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

How To prepare :

1. In a medium saucepan, combine 4 tablespoons fat from baking pan OR 4 tablespoons butter. 

2. Heat over medium heat until hot or butter is melted. 

3. Stir in 4 tablespoons flour until smooth and mixture turns golden brown, stirring constantly.

4. Remove from heat and whisk in 11/2 cups beef stock and 1/2 cup milk. Return to heat and stir until

sauce comes to a boil.

5. Boil 1 minute. 

6. Add salt and pepper to taste and a dash of ground allspice.

Chocolate Espresso Kahlua Mousse

Ingredients :

1/2 teaspoon instant espresso powder

1 cup heavy cream

1/2 cup Nutella spread

2 tablespoons Kahlua coffee liqueur

Whipped cream, for garnish

Toasted nuts or peanut brittle, for garnish

How To Prepare :

1. In a small bowl, stir the espresso powder into the heavy cream until dissolved.

2. In the bowl of a stand mixer, or in a large bowl, add the espresso mixture to the Nutella, then add the Kahlua. Mix with a whisk for 1 minute and scrape down the sides of the bowl. Continue beating until softly whipped. Spoon into a serving bowl or glasses and refrigerate for 2 hours.

3. Before serving, garnish with whipped cream and toasted nuts or peanut brittle.

Serves : 4

Source: LA Times