Tortilla Soup

Ingredients

• 6 tablespoons cooking oil
• 8 6- inch corn tortillas, halved and cut crosswise into 1/4-inch strips
• 1 onion, chopped
• 4 large cloves garlic, smashed
• 1 tablespoon paprika
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon chili powder
• 1/4 teaspoon cayenne
• 1 1/2 quarts canned low-sodium chicken broth or homemade stock
• 3 cups canned crushed tomatoes in thick puree (one 28-ounce can)
• 2 bay leaves
• 2 1/2 teaspoons salt
• 1/4 cup lightly-packed cilantro leaves plus 3 tablespoons chopped cilantro (optional)
• 1 3/4 pounds boneless, skinless chicken breasts, cut into 3/4-inch pieces
• 1 avocado, cut into 1/2-inch dice
• 1/4 pound cheddar, grated
• Lime wedges, for serving

Preparation

1. In a large heavy pot, heat the oil over moderately high heat. Add half the tortilla strips and cook, stirring, until pale golden, about 1 minute. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining tortilla strips.
2. Reduce the heat to moderately low. Add the onion, garlic, and spices; cook, stirring, for 5 minutes. Add the broth, tomatoes, bay leaves, salt, cilantro leaves, if using, and one-third of the tortilla strips. Bring to a simmer. Cook, uncovered, for 30 minutes; remove the bay leaves.
3. In a blender, puree the soup in batches; pour it back into the pot. Add the chicken, bring the soup back to a simmer, and cook until just done, about 1 minute. Stir in the avocado.
4. To serve, put the remaining tortilla strips in bowls, top with the cheese, and pour in the soup. Sprinkle with the chopped cilantro, if using, and serve with the lime wedges.

Coconut Grilled Corn

Ingredients
3/4 cup unsweetened coconut milk
2 tbs. palm sugar or light brown sugar, or more to taste
1 piece (2 in.) pandanus leaf (available in Asian markets) or 1 or 2 bay leaves
1/4 tsp. salt
4 ears sweet corn, husked or husk stripped back and tied together to form handle

Directions
1. Combine coconut milk, sugar, pandanus or bay leaf, and salt in small saucepan over medium heat. Let simmer gently until sugar dissolves, 3 to 5 minutes. Taste for sweetness, adding more sugar if necessary.

Remove pan from heat and let mixture cool to room temperature.

2. Preheat grill to high. When ready to cook, brush grill grate clean and apply thin coat of oil to grate. Place corn on hot grate; start basting with coconut milk mixture after a few minutes. Baste several times as it until nicely browned on all sides, 2 to 3 minutes per side, 8 to 12 minutes in all, turning with tongs.

3. Baste corn one final time, transfer to platter or plates, and serve.

Rosemary Pork Tenderloin

 

Ingredients

nocoupons

• 1/3 cup Dijon mustard
• 2 tablespoons freshly ground black pepper
• 1 tablespoon freshly chopped rosemary leaves, plus 4 sprigs rosemary, with hard woody stems
• 5 large garlic cloves, 2 cloves minced, 3 cloves smashed
• 2 pork tenderloins, about 1-pound each
• 4 slices maple bacon

Directions

In a small bowl, whisk together the Dijon mustard, fresh ground black pepper, chopped rosemary, and minced garlic and mix well. Rub the mustard mixture over the surface of the tenderloins and wrap in plastic wrap. Marinate in the refrigerator for 1 hour.
Preheat oven to 375 degrees F.
Place rosemary sprigs and smashed garlic in the center of a roasting pan. Remove the plastic wrap from the tenderloins and top each with 2 slices of maple bacon. Tie with kitchen twine to secure bacon strips.
Place the roasting pan in the oven and bake for 25 to 30 minutes or until an instant-read thermometer, inserted in the tenderloins, registers 160 degrees F. Remove from oven when desired doneness is reached and let sit for 5 to 10 minutes on a cutting board. Remove kitchen twine, slice and serve with your favorite sides. Garnish with the rosemary sprigs and garlic. Enjoy!



Recipe courtesy Claire Robinson

Pizza Dough

Ingredients

• 5 cups all-purpose flour, plus more for dusting
• 1/2 cup cornmeal
• 2 envelopes (1/4 ounce each) rapid-rise yeast
• 4 teaspoons coarse salt
• 1/4 cup olive oil, plus more for brushing

Directions

1. Make the dough: In a food processor, pulse together flour, cornmeal, yeast, and salt. With processor running, add oil and then 2 cups cold water in a steady steam; process until dough just forms a ball.
2. Turn out dough onto a floured work surface. Knead until smooth and elastic, 3 to 4 minutes. Place in a resealable plastic bag; let rise until doubled in bulk, 2 hours at room temperature or overnight in the refrigerator (let come to room temperature before proceeding, about 40 minutes).
3. Divide dough into four equal portions; roll into balls, and cover with a clean kitchen towel or plastic wrap until puffed, about 20 minutes.
4. Preheat oven to 500° . Place each dough ball on a baking sheet; using your hands, gently flatten, and pull into 8-by-10-inch ovals. Top as desired.
5. Bake until crust is golden brown and toppings are hot, rotating sheets halfway through, 10 to 12 minutes.

Sesame Steaks

You Will Need


1/2 cup soy sauce
2 tablespoons brown sugar
2 tablespoons vegetable oil
2 tablespoons sesame seeds
2 teaspoons onion powder
2 teaspoons lemon juice
1/4 teaspoon ground ginger
4 T-bone steaks (about 1 inch thick)



What to Do



1. In a large resealable plastic bag or shallow glass container, combine the first seven ingredients; mix well.

2. Add steaks and turn to coat. Cover and refrigerate for at least 4 hours. Drain and discard marinade.

3. Grill steaks, uncovered, over medium heat for 5-7 minutes on each side or until meat reaches desired doneness (for rare, a meat thermometer should read 140°F; medium, 160°F; well-done, 170°F).


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Brats n Beer w/ Carmelized Onions

Ingredients:


1 package (19.76 oz. size) fresh bratwurst
2 large onions, sliced thinly
3 bottles (12 oz. size) beer (whatever is handy)
2 tablespoons olive oil
1 teaspoon caraway seeds
5 buns or rolls
Mustard to taste

Directions:
 

Place the brats, onions, caraway seeds and beer in a pan and heat to boiling. Cover, turn down heat and simmer for 15 minutes. Remove the brats to a covered plate.

Strain the onions into a collander. Turn drained onions into a pan with a little olive oil and slowly cook until well carmelized (about 20 minutes).

Grill brats on low to medium heat for 10 minutes, turning the brats so they are browned on all sides. Serve on your favorite bun. Spread a little mustard and smother brat with the cooked onions.

Wild Mushroom Cheese Burger

You Will Need


2 tbs. olive oil
1 tbs. unsalted butter
12 oz. (about 1 1/2 cups) assorted mushrooms (such as cremini, lobster, chanterelle, and stemmed shiitake), chopped
1 small shallot, finely diced
Kosher salt and freshly ground black pepper
1 tbs. chopped fresh thyme leaves
2 tbs. chopped fresh flat-leaf parsley leaves
1 1/2 lbs. ground chuck (80 percent lean) or ground turkey (90 percent lean)
1 1/2 tbs. canola oil
4 slices sharp Cheddar cheese
4 hamburger buns, split; toasted, if desired
Chipotle Ketchup 

What to Do




1. Heat olive oil and butter in large sauté pan over high heat until almost smoking. Add mushrooms and cook, stirring occasionally, until soft, about 5 minutes. Add shallot, season with salt and pepper, and cook until mushrooms are golden brown, about 5 minutes. Stir in thyme and parsley and transfer to bowl.
2. Divide meat into 4 equal portions (about 6 oz. each). Form each portion loosely into 3/4-inch-thick burger and make deep depression in center with your thumb. Season both sides of each burger with salt and pepper.
3. Brush burgers with canola oil, and grill on high, turning once (for beef, 7 minutes for medium-rare or 10 minutes for well; for turkey, cook through, about 10 minutes). Top each with a slice of cheese, and use a basting cover to melt cheese during last minute of cooking.
4. Place burgers on bun bottoms and top each with Chipotle Ketchup, if using, and large spoonful of mushrooms.

Cover with bun tops and serve immediately.

 



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Chipotle Ketchup

Chipotle Ketchup

1 cup ketchup
2 to 3 tbs. puréed, canned chipotle in adobo (depending on how spicy you prefer it)
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper

What to Do


Whisk together ketchup, chipotle, salt, and pepper in small bowl. Cover and refrigerate at least 30 minutes to allow flavors to blend. Sauce will keep for one week in a tightly sealed container in the refrigerator.



 

Rice A Roni (Arroz con Fideos)

 

Ingredients:

2 cups rice (rinsed and drained)
1/2 cup angel-hair pasta, broken into small pieces - or vermicelli if you can find it
3 tablespoons butter or margarine
1 cube Knorr bouillon chicken
3 cups hot water

Directions:

In medium skillet (with lid), melt the butter or margarine over medium heat. Add pasta (crumbled up) , stirring, until lightly browned. Dissolve bouillon cube or soup mix in hot water and add to skillet.  Also add Rice. Bring to a simmer and once there seems to be no water visible ABOVE the rice cover. Simmer on low heat, covered, approximately 20 minutes, or until water is absorbed and rice is tender.

Thai Peanut sauce

INGREDIENTS:

• 1 1/2 cups creamy peanut butter
• 1/2 cup coconut milk
• 3 tablespoons water
• 3 tablespoons fresh lime juice
• 3 tablespoons soy sauce
• 1 tablespoon Sesame seed oil
  
• 1 tablespoon hot sauce
• 1 tablespoon minced fresh ginger root
• 3 cloves garlic, minced

Mix all ingredients and serve.. Goes great with beef, or chicken..

Satay

Ingredients

• 1 tsp Sugar
• 1 tsp Salt
• 1 lb Pork
• 2 tbsp Curry Powder
• 1/2 Cup Coconut Milk

Bamboo Skewers

• Soak bamboo skewers at least half an hour so that the ends do not burn on the grill.
  
• Slice the pork into thin strips (about 1/4 of an inch thick) that will fit onto the skewers (many times you can ask your butcher to slice for you when you buy it at the supermarket).
  
• Marinade the pork and curry powder, sugar, coconut milk and salt for the same amount of time that you soak the skewers (I do both at the same time).
  
• Thread the pork onto the bamboo skewers. There is no right or wrong way to do this. It is personal preference. I find that stuffing the skewers produces a moister, tastier and a more tender meat than when it is stretched tight.
• Grill and serve with peanut sauce and cucumber in vinegar and a pinch of salt..
  

Baked Potato Chips

Ingredients

* 4 russet (baking) potatoes, peeled and sliced diagonally 1/8 inch thick
* 1/2 stick (1/4 cup) of butter, melted
* Coarse salt to taste

Method

Pat the potatoes dry between paper towels and arrange them in one layer in 2 buttered cookie sheets pans. Brush the potatoes with the butter, bake them in a preheated 500°F oven for 15 to 20 minutes, or until the edges are golden brown. Sprinkle them with the salt.

Serves 4.

Herbed Potato Wedges

 

 

Ingredients

nocoupons

• 4 large baking potatoes, unpeeled
• 4 tablespoons good olive oil
• 1 1/2 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1 teaspoon minced fresh garlic
• 1 teaspoon minced fresh rosemary leaves

Directions

Preheat the oven to 400 degrees F.
Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise. You'll have 6 long wedges from each potato. Place the potatoes on a sheet pan with the olive oil, salt, pepper, garlic, and rosemary. With clean hands, toss all the ingredients together, making sure the potatoes are covered with oil. Spread the potatoes in a single layer with 1 cut-side down.
Bake the potatoes for 30 to 35 minutes, turning to the other cut side after 20 minutes. Bake until they are lightly browned, crisp outside, and tender inside. Sprinkle with salt and serve.

Asian Marinated Flank Steak

 

 

Ingredients

• 3  tablespoons  hoisin sauce
• 2  tablespoons  water
• 2  tablespoons  rice vinegar
• 1  tablespoon  low-sodium soy sauce
• 2  teaspoons  grated peeled fresh ginger
• 1  teaspoon  dark sesame oil
• 1/4  teaspoon  freshly grated nutmeg
• 1/8  teaspoon  crushed red pepper
• 2  garlic cloves, minced
• 1  (1-pound) flank steak, trimmed
• Cooking spray

Preparation

1. Combine first 9 ingredients in a small bowl. Reserve 1/4 cup hoisin mixture; spoon remaining mixture into a large zip-top plastic bag. Add steak to bag; seal and marinate in refrigerator 24 hours, turning bag occasionally. Remove steak from bag; discard marinade.
2. Prepare grill or grill pan to medium-high heat.
3. Place steak on grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across the grain into thin slices. Serve with reserved 1/4 cup sauce.

Oven Fried Chicken

 

 

 

Ingredients

• Cooking spray
• 2/3 cup instant oats
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon mustard powder
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 (4-ounce) boneless skinless chicken breast halves
• 2 tablespoons Dijon mustard
• 2 cups frozen green peas, steamed or microwaved until hot

Directions

Preheat oven to 400 degrees F.
Coat a large baking sheet with cooking spray.
In a resealable plastic bag or shallow dish, combine oats, garlic powder, onion powder, mustard powder, paprika, oregano, thyme, salt, and pepper. Mix well and set aside.
Brush each chicken breast with Dijon mustard. Add chicken to oat mixture with tongs and turn to coat both sides. Transfer chicken to prepared baking sheet and spray with cooking spray.
Bake 30 minutes, until golden brown and cooked through. 

Baked Chicken Taquitos

 

 

Ingredients

• 2 cups shredded rotisserie chicken
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• Salt and freshly ground black pepper
• 1 can chopped green chiles, 4 ounces
• A few leaves fresh cilantro or parsley, finely chopped
• Vegetable or canola oil, for frying
• 12 (6-inch) corn tortillas

Directions

Preheat oven to 425 degrees F.

Season the chicken with cumin, oregano, salt and pepper and mix in the chiles and cilantro or parsley. Dip the tortillas in 1-inch warm oil to soften. Tightly roll a couple of forkfuls of chicken up in the tortillas. Place seam side down and bake 12 minutes.