Skip to content
February 1, 2018

French Onion Soup

FrenchOnionSoup

Ingredients

  • 5 Tbsp. olive oil, divided
  • 1 Tbsp. butter
  • 8 cups thinly sliced onions (about 3 lbs.)
  • 3 garlic cloves, minced
  • ½ cup port wine
  • 2 cartons (32 oz. each) beef broth
  • ½ tsp. pepper
  • ¼ tsp. salt
  • 24 slices French bread baguette (½ in. thick)
  • 2 large garlic cloves, peeled and halved
  • ¾ cup shredded Gruyere or Swiss cheese (about 3 oz.)

Directions

  1. In a Dutch oven, heat 2 Tbsp. oil and butter over medium heat. Add onions; cook and stir until softened, 10-13 minutes. Reduce the heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add minced garlic; cook 2 minutes longer.
  2.  

    Stir in port wine. Bring to a boil; cook until liquid is reduced by half. Add broth, pepper and salt; return to a boil. Reduce heat; simmer, covered, stirring occasionally, for 1 hour.

  3.  

    Meanwhile, preheat oven to 400°. Place baguette slices on a baking sheet; brush both sides with the remaining oil. Bake until toasted, 3-5 minutes on each side. Rub toasts with halved garlic.

  4.  

    To serve, place twelve 8-oz. broiler-safe bowls or ramekins on baking sheets. Place two toasts in each. Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted.

 

Leave a Comment
February 1, 2018

Chicken Tortilla Soup

ChickenTortillaSoup

Ingredients

  • 2 cans (16 oz) Pinto beans
  • 2 lbs. chicken cooked and shredded
  • 1 can (12 oz) whole tomatoes mashed and undrained
  • 1 can (10 oz) enchilada sauce
  • 1 medium onion chopped
  • 1 can (4 oz) green chilies chopped
  • 2 cloves garlic chopped
  • 8 cups chicken broth
  • 1 pkg. (1.25 oz) taco seasoning
  • 1 pkg (10 oz) frozen corn
  • 2 T. fresh cilantro chopped
  • tortilla chips

Directions

  • Combine all ingredients except cilantro and tortilla chips in a large stock pot.
  • Bring to a boil.  Reduce heat to medium-low and simmer for 30 minutes until onions are translucent.  (or 3-4 hours in a slow cooker).
  • Serve with cilantro and tortilla chips.
Leave a Comment
November 13, 2017

Turkey and Potato Pot Pie

Courtesy of OK! magazine Celeb cook: Martina McBride Around the Table

SERVES: 6

TOTAL TIME: 1 HR., 20 MIN.

Ingredients

• 4 tbsp. butter

• 1/2 cup onion, diced

• 1 clove garlic, minced

• 4 tbsp. flour

• 1 1/2 cups milk

• 1/4 tsp. black pepper

• 2 cups frozen mixed vegetables

• 2 cups leftftover turkey, shredded or torn into bite-size pieces

• 1 cup Parmesan cheese, shredded

• 2 cups leftftover or refrigerated mashed potatoes

• 1 sheet puff pastry, thawed

• 1 egg, beaten

Directions

1. Preheat oven to 400°.

2. In a large skillet over medium heat, melt butter. Add onion and garlic and sauté until onions are translucent, about 5 minutes.

3. Add flour and stir for about 1 minute. Gradually whisk in the milk until sauce is thick and smooth.

4. Stir in black pepper, frozen mixed vegetables, turkey and Parmesan cheese. Mixture will be thick.

5. Pour into 9 x 13 baking dish. Smooth mixture into baking dish.

6. Carefully spread mashed potatoes on top of the sauce mixture.

7. Unfold the thawed pastry onto a clean, lightly floured surface. Roll out puff pastry slightly and place over the filling. Press the pastry to the rim to seal. Brush the pastry with the beaten egg and cut slits into pastry.

8. Bake for 40 to 50 minutes or until puff pastry is golden brown and the filling is hot and bubbling. Let cool for 10 minutes before serving.

Leave a Comment
November 13, 2017

Chicken Pot Pie

Ingredients

5 tablespoons all-purpose flour, plus more for dusting

1 sheet puff pastry (preferably Dufour), thawed as the label directs

4 cups low-sodium chicken broth

1 teaspoon whole black peppercorns

3 sprigs thyme, plus 1 tablespoon chopped leaves

2 bay leaves

1 large onion, quartered

4 skinless, boneless chicken breasts

3 tablespoons unsalted butter

½ cup frozen pearl onions, thawed

2 medium carrots, peeled and diced

1 cup sliced white mushrooms

1 cup frozen peas, thawed

1 cup milk Kosher salt and freshly ground pepper

1 large egg, lightly beaten

 

Directions

1. Prepare the crust.

Line a baking sheet with parchment paper. On a lightly floured surface, roll out the dough with a floured rolling pin into a 12-inch square. Transfer to the prepared baking sheet, cover with plastic wrap and refrigerate while you make the filling.

2. Cook the chicken.

Combine the chicken broth, peppercorns, thyme sprigs, bay leaves and quartered onion in a large pot over high heat. Bring to a boil, then reduce the heat and simmer 30 minutes.  Strain the stock through a fine-mesh sieve. You’ll need 2½ cups for the filling; reserve the rest for another use.  Add the chicken to the pot. Increase the heat and return to a boil, then reduce the heat and simmer until the chicken is just cooked through, 10 to 15 minutes. Using tongs, transfer the chicken to a plate to cool.  When the chicken is cool to the touch, cut it into bite-size chunks and set aside.

3. Make the filling.

Preheat the oven to 375˚. Melt the butter in a large skillet over medium heat. Add the pearl onions and carrots and cook, stirring occasionally, until softened, about 5 minutes.  Add the mushrooms and peas and cook until softened, another 5 minutes. Stir in 5 tablespoons flour and cook, stirring, 1 more minute.  Add 2½ cups chicken stock and the milk, stirring constantly. Cook until thickened, about 5 minutes.  Remove the skillet from the heat. Add the chicken and chopped thyme; season with salt and pepper.  “

4. Form the pot pies.

Set out four 2-cup ovenproof bowls or ramekins. Transfer the pastry to a floured surface. Using a paring knife, cut out 4 rounds of dough that are slightly larger than the mouth of the bowls.  Place the bowls on a baking sheet and spoon in the filling. Place 1 dough round on each pot pie, pressing the pastry against the side of the bowl to seal.  Brush the dough with the beaten egg using a pastry brush. Cut a slit or hole in the center of the dough to vent. Bake until the pastry is puffed and dark golden brown, about 35 minutes.

Leave a Comment
October 8, 2017

Burgundy Beef Stew

BurgundyBeefStew

Ingredients

  • 2 pounds boneless beef chuck pot roast
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons cooking oil (optional)
  • 2 tablespoons quick-cooking tapioca
  • 6 medium carrots, cut into 1-1/2-inch pieces
  • 1 9 ounce package frozen cut green beans
  • 1/2 16 ounce package frozen small whole onions (2 cups)
  • 2 cloves garlic, minced
  • 1 14 ounce can reduced-sodium beef broth
  • 1 cup Burgundy wine
  • 4 slices bacon, crisp-cooked, drained, and crumbled
  • 1 16 ounce package baby-bella mushrooms sliced

Directions

  1. Trim fat from meat. Cut meat into 1-inch pieces. Sprinkle meat with salt and pepper. If desired, in a large skillet cook meat, half at a time, in hot oil over medium heat until brown. Drain off fat.
  2. Place meat in a 3-1/2- or 4-quart slow cooker. Sprinkle with tapioca. Stir in carrots, green beans, onions, mushrooms and garlic. Pour broth and Burgundy over meat mixture in cooker.
  3. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Sprinkle each serving with crumbled bacon. Makes 6 servings.
Leave a Comment
October 8, 2017

Ancho Beef Stew

AnchoBeefStew

Ingredients

  • 1 1/2 pounds beef stew meat
  • 1 teaspoon salt
  • 8 ounces uncooked chorizo sausage or other sausage, casings removed
  • 1/2 cup chopped onion
  • 4 cloves garlic, minced
  • 1/2 cup all-purpose flour
  • 2 teaspoons ground ancho chile pepper
  • 2 teaspoons Mexican-style chili powder or chili powder
  • 1 12 ounce bottle dark Mexican beer, such as Negra Modelo
  • 1 14 1/2 ounce can diced tomatoes, undrained
  • 2 pounds Yukon gold potatoes, cut into 1/2-inch pieces
  • 2 large carrots, peeled and cut into 1/2-inch pieces

Directions

  1. Preheat oven to 300 degrees F. Season stew meat with salt; set aside. In a 5- to 6-quart Dutch oven cook the sausage over medium-high heat until browned. Remove to a bowl with a slotted spoon. Add beef in batches to pan and sear until deep brown all over, about 5 minutes per side. Remove beef to bowl with sausage.
  2. Add onion to pot; cook 4 minutes or until lightly browned. Add garlic and cook 1 minute. Stir in flour, ground ancho chile pepper, and chili powder; cook 1 minute. Add beer and undrained tomatoes. Bring to boiling; reduce heat. Simmer, uncovered, 1 minute. Return sausage and beef to pot, pushing beef into the liquid. Stir in potatoes, carrots and just enough water to cover the vegetables (about 2 cups). Return to boiling. Cover and bake 4 hours or until vegetables and meat are fork-tender. Spoon off excess fat before serving.
Leave a Comment
October 8, 2017

Pork and Poblano Stew

PorkPablanoStew

Ingredients

  • 2 teaspoons hot chili powder
  • 1 1/4pounds pork tenderloin, cut into 3/4- to 1-inch pieces
  • 2 tablespoons olive oil
  • 1 fresh poblano chile pepper, seeded and cut into 1 inch pieces
  • 1 large red sweet pepper, seeded and cut into 1 inch pieces
  • 1 medium onion cut into thin wedges
  • 1 14 1/2 ounce can fire-roasted tomatoes with garlic, undrained
  • 1 14 1/2 ounce can reduced-sodium chicken broth
  • 3 inches stick cinnamon
  • 2 teaspoons finely shredded orange peel
  • 1/4 cup fresh orange juice

Directions

  1. In a medium bowl, sprinkle chili powder over pork. Toss to combine.
  2. In a large saucepan heat 1 tablespoon oil over medium-high heat. Cook the pork, about 4 minutes or until browned, stirring occasionally.
  3. Add remaining oil to saucepan. Add poblano pepper, sweet pepper, and onion to saucepan. Cook over medium-high heat until vegetables are just tender, about 5 minutes. Add tomatoes, broth, and cinnamon stick. Bring to boiling. Reduce heat. Cover and simmer over medium-low heat for 10 minutes. Uncover and add reserved pork and orange juice. Return to a simmer for 5 minutes more. Stir in orange peel.
  4. To serve, remove stick cinnamon. Ladle into shallow bowls.
Leave a Comment
October 8, 2017

Bacon-Wrapped Blackberry Pork Roast

BlackBerryBaconPork

courtesy of Food Network

Ingredients

  • 1/4 cup blackberry preserves
  • 3 tablespoons white wine vinegar or champagne vinegar
  • 2 tablespoons dijon mustard
  • 2 teaspoons chopped fresh thyme
  • Kosher salt and freshly ground pepper
  • 1 4-to-5-pound boneless center-cut pork loin, trimmed
  • 1 clove garlic, smashed
  • 2 red onions, quartered
  • 8 slices bacon
  • 2 tablespoons instant flour (such as Wondra)
  • 3 cups low-sodium chicken broth

 

Directions

Combine the preserves, 1 tablespoon vinegar, the mustard, thyme and 1/2 teaspoon each salt and pepper in a small bowl. Poke the pork in a few spots with a paring knife, then rub with the garlic; season with salt and pepper. Rub the pork all over with the preserves mixture, then transfer to a large resealable bag and refrigerate at least 2 hours or overnight.

About 20 minutes before roasting, remove the pork from the refrigerator and preheat the oven to 325 degrees F. Put the red onions in a metal roasting pan and set a rack on top. Wrap the pork with the bacon (see below), then set on the rack. Roast until the bacon is crisp and a thermometer inserted into the center of the pork registers 145 degrees F, about 1 1/2 hours. Transfer the pork to a cutting board; let rest 10 minutes.

Meanwhile, make the gravy: Discard all but 2 tablespoons of the drippings from the pan. Place the roasting pan over 2 burners over medium-low heat and whisk in the flour until incorporated. Add the chicken broth and whisk until thickened, about 5 minutes. Add the remaining 2 tablespoons vinegar and season with salt and pepper.

Remove the twine and slice the pork. Serve with the onions and gravy.

How to wrap pork:

Lay the bacon slices over the pork, overlapping them slightly and tucking them under.

Tie a piece of kitchen twine around each slice to secure it.

Leave a Comment
August 27, 2017

Steak with Olive Salsa

Courtesy of Food Network

SteakWithOliveSalsa

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic, chopped
  • 4 sprigs rosemary, leaves stripped
  • 1 1/2 pounds boneless lamb steak or skirt steak
  • Kosher salt and freshly ground pepper
  • 1/3 cup chopped fresh parsley
  • 3/4 cup pitted green Spanish olives, coarsely chopped
  • 3 lemons, halved
  • 4 banana or Cubanelle peppers, halved lengthwise and seeded
  • 2 bunches scallions

Directions

Preheat a grill to high. Combine the olive oil, garlic and rosemary in a shallow dish. Add the lamb, turn to coat and season with salt and pepper. Mix the parsley and olives in a bowl.

Squeeze the juice of 1 lemon into a bowl. Put the peppers skin-side down on the grill; cook until blistered, brushing with the lemon juice and seasoning with salt, about 4 minutes per side. Transfer to a platter.

Meanwhile, grill the remaining 2 lemons cut-side down until charred, about 5 minutes; set aside. Grill the scallions, turning, until tender, about 4 minutes. Transfer to a cutting board and coarsely chop, then add to the olive mixture and season with salt and pepper.

Grill the lamb until marked, about 4 minutes per side for medium rare. (A thermometer inserted into the thickest part should register 140 degrees F.) Transfer to a cutting board and let rest, 5 minutes. Slice against the grain, add to the platter and top with the scallion-olive mixture. Squeeze the grilled lemons on top.

Leave a Comment
July 27, 2017

Spicy Corn Bake

SpicyCornBake

From Cedella Marley’s Cooking with Herb

INGREDIENTS

  • 4 ears corn, shucked
  • 1 cage-free egg, lightly beaten
  • 2 cups whole milk, warmed
  • ⅓ cup fine yellow cornmeal
  • 3 tablespoons cane sugar
  • ⅛ teaspoon cayenne pepper
  • 1 ½ cup grated mild cheddar cheese
  • 1 ½ teaspoon fine sea salt
  • 1 ½ tablespoon unsalted butter, plus 1 tablespoon at room temperature
  • 1 tablespoon plus 1 teaspoon CannaButter
  • 6 scallions, minced
  • 2 jalapeño peppers, minced
  • 1 Scotch bonnet pepper, minced
  • 1 teaspoon chopped fresh thyme leaves
  • ½ teaspoon freshly ground black pepper
  • ¼ cup all-purpose flour
  • 3 tablespoons chopped fresh flat-leaf parsley

DIRECTIONS

  1. Preheat the oven to 350°F.
  2. Grate three ears of corn on the medium holes of a box grater into a large bowl. Hold the remaining ear of corn upright and use a large sharp knife to slice from top to bottom, removing the kernels from the cob. Add the kernels to the corn pulp. Whisk in the egg, then add 1 cup of the milk, the cornmeal, sugar, cayenne, 1⁄2 cup of the cheddar, and 1 teaspoon of the salt. Set aside.
  3. Heat 1 1⁄2 tablespoons of the butter and the CannaButter in a medium skillet over medium heat. Reduce the heat to medium and add the scallions, jalapeños, Scotch bonnet, thyme, 1⁄2 teaspoon of the salt, and the black pepper. Cook, stirring often, until the scallions are soft, about 2 minutes.
  4. Stir the flour into the skillet and cook, stirring constantly, until it becomes golden, about 2 minutes. Gradually add the remaining 1 cup milk, stirring occasionally, so you don’t get any lumps, then remove from the heat. Add the mixture to the corn mixture, whisking to combine.
  5. Grease a 10-inch cast-iron skillet or a 11⁄2-quart baking dish with the 1 tablespoon softened butter. Scrape in the corn mixture and bake for 30 minutes. Sprinkle with the remaining 1 cup cheddar and continue to bake until the edges are set and the center is just barely set (but a cake tester inserted into the center comes out clean), about 45 minutes. Remove from the oven, sprinkle with parsley, and serve
Leave a Comment
« Older Entries
Newer Entries »