World Best Garlic Cooking Recipes : July 2016

Sunday, July 31, 2016

Chicken Pasta

Ingredients

Servings: 2
4 ounces linguine pasta
2 boneless, skinless chicken breast halves, sliced into thin strips
2 teaspoons seasoning
2 tablespoons butter
1 green bell pepper, chopped
1/2 red bell pepper, chopped
4 fresh mushrooms, sliced
1 green onion, minced
1 1/2 cups heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
2 tablespoons grated parmesan cheese

Recipe

Preparation Time:

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bring a large pot of lightly salted water to a boil. add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain.
meanwhile, place chicken and seasoning in a bowl, and toss to coat.
in a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. reduce heat, and stir in heavy cream. season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.
in a large bowl, toss linguini with sauce. sprinkle with grated parmesan cheese.

Pesto Chicken Florentine

Ingredients

Servings: 4
2 tablespoons olive oil
2 cloves garlic, finely chopped
4 skinless, boneless chicken breast halves - cut into strips
2 cups fresh spinach leaves
1 (4.5 ounce) package dry alfredo sauce mix
2 tablespoons pesto
1 (8 ounce) package dry penne pasta
1 tablespoon grated romano cheese

Recipe

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heat oil in a large skillet over medium high heat. add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. when chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
meanwhile, prepare alfredo sauce according to package directions. when finished, stir in 2 tablespoons pesto; set aside.
in a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. rinse under cold water and drain.
add chicken/spinach mixture to pasta, then stir in pesto/alfredo sauce. mix well, top with cheese and serve.

watermelon rind stir-fry

Ingredients

Servings: 4
1 tablespoon peanut oil
1 onion, thinly sliced
3 cloves garlic, minced
1 teaspoon salt
1 cup peeled and sliced watermelon rind
1 red bell pepper, sliced thin
1 cup vegetable broth, divided
1/4 cup teriyaki sauce
2 tablespoons cornstarch

Recipe

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heat the peanut oil in a large skillet over medium heat until the oil just begins to smoke; cook and stir the onion, garlic, and salt in the hot oil until the onions are translucent, about 2 minutes. stir the watermelon rind, red bell pepper, and about half the vegetable broth into the onion mixture. reduce heat to low. place a cover over the skillet and simmer the mixture for 5 minutes.
whisk the remaining vegetable broth, the teriyaki sauce, and cornstarch together in a small bowl; stir into the mixture in the skillet and cook until the mixture begins to thicken. serve hot.

peppered shrimp alfredo

Ingredients

Servings: 6
12 ounces penne pasta
1/4 cup butter
2 tablespoons extra-virgin olive oil
1 onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1/2 pound portobello mushrooms, diced
1 pound medium shrimp, peeled and deveined
1 (15 ounce) jar alfredo sauce
1/2 cup grated romano cheese
1/2 cup cream
1 teaspoon cayenne pepper, or more to taste
salt and pepper to taste
1/4 cup chopped parsley

Recipe

Preparation Time:

Cook Time:

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bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
meanwhile, melt butter together with the olive oil in a saucepan over medium heat. stir in onion, and cook until softened and translucent, about 2 minutes. stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more.
stir in the shrimp, and cook until firm and pink, then pour in alfredo sauce, romano cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. season with cayenne, salt, and pepper to taste. stir drained pasta into the sauce, and serve sprinkled with chopped parsley.

Mango Papaya Salsa

Ingredients

Servings: 0
1/2 small ripe mango, peeled and cubed
1/2 small papaya, peeled, seeded and cubed
1/2 small onion, diced
1 clove garlic, minced
1 fresh jalapeno pepper, seeded and diced
1/4 red bell pepper, diced
1/4 orange bell pepper, diced
1 lime, juiced
salt and freshly ground black pepper to taste

Recipe

Preparation Time:

Ready Time:

stir the mango, papaya, onion, garlic, jalapeno pepper, red bell pepper, orange bell pepper, lime juice, salt, and pepper together in a bowl. enjoy immediately or cover bowl with plastic wrap and refrigerate until ready to use.

Tasty Tomatillo Guacamole

Ingredients

Servings: 24
6 fresh tomatillos, husks discarded and tomatillos rinsed
1 white onion, quartered
2 cloves garlic
2 jalapeno peppers, seeded if desired
1 1/2 cups water, or amount to cover
salt to taste
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice, or to taste
3 ripe avocados, halved lengthwise and pitted

Recipe

Preparation Time:

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place tomatillos, onion, garlic, and jalapeno peppers into a saucepan over medium heat, and pour in enough water to cover. bring the mixture to a boil, reduce heat, and simmer until the tomatillos soften and change color from bright green to a yellow-green color, 5 to 8 minutes.
with a slotted spoon, transfer vegetables to a blender, filling the pitcher no more than halfway full. hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the tomatillo mixture moving before leaving it on to puree. puree until smooth, about 1 minute; mix in salt, cilantro, and lime juice. blend again for a few seconds just to mix.
scoop out the avocado flesh, and place into the blender; blend until well mixed. adjust salt, cilantro, and lime juice before serving.

hearty margherita® italian sandwich

Ingredients

Servings: 4
1/4 cup chopped fresh basil
1/4 cup chopped radicchio
4 (8 inch) italian submarine rolls
3 pepperonchinis, sliced thinly
1/2 pound margherita® pepperoni, thinly sliced
1/2 pound margherita® genoa salami, thinly sliced
1/2 pound margherita® capicola, thinly sliced
1/2 cup mayonnaise
1/3 cup crushed roasted garlic

Recipe

Preparation Time:

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mix together the chopped radicchio and basil.
slice the rolls lengthwise. begin sandwich build with basil-radicchio mixture, then pepperonchinis, distributing evenly among the four sandwiches.
layer margherita® salami, pepperoni and capicola on each sandwich.
combine mayonnaise and crushed roasted garlic in a bowl until thoroughly mixed. spread garlic mayonnaise on inside top of rolls, add to top of sandwich. may slice in half to serve.

Lobster

Ingredients

Servings: 6
1/4 bunch fresh parsley
1 large yellow onion, diced
1 large green bell pepper, diced
4 cloves crushed garlic
1 (14.5 ounce) can stewed tomatoes
2 tablespoons extra virgin olive oil
1 (6 ounce) can tomato paste
5 cups water
red pepper sauce to taste
2/3 cup
1 (4 ounce) jar pimentos, julienned
1 cup frozen petite peas
4 raw lobster tail, quartered
2/3 pound fresh shrimp, shelled and deveined without tails

Recipe

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remove the stems from the parsley and discard. in a food processor combine the parsley leaves, yellow onion, green pepper, garlic and stewed tomatoes. process just enough to chop the ingredients up. should retain a chunky consistency
in a large pot over medium/low heat, combine olive oil and parsley mixture. cook for about 6 to 7 minutes.
stir in tomato paste until completely dissolved. pour in 5 cups of water, red pepper sauce, and red pimentos. raise the heat to medium and simmer for about 15 minutes.
add the petit poi, lobster tails and shrimp. simmer for 10 minutes or until shrimp are pink all the way through.

spinach tomato tortellini

Ingredients

Servings: 6
1 (16 ounce) package cheese tortellini
1 (14.5 ounce) can diced tomatoes with garlic and onion
1 cup chopped fresh spinach
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons dried basil
1 teaspoon minced garlic
2 tablespoons all-purpose flour
3/4 cup milk
3/4 cup heavy cream
1/4 cup grated parmesan cheese

Recipe

Preparation Time:

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bring a large pot of water to a boil. add the tortellini, and cook until tender, about 10 minutes.
while you get the tortellini going, combine the tomatoes, spinach, salt, pepper, basil and garlic in a large saucepan over medium heat. cook and stir until the mixture begins to bubble.
in a medium bowl, whisk together the flour, milk and cream. stir this mixture into the saucepan along with the parmesan cheese. heat through, then reduce heat to low, and simmer until thick, about 2 minutes.
drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce. stir to coat, and serve.

lamb picadillo

Ingredients

Servings: 6
2 tablespoons olive oil
1 onion, diced
2 cloves garlic, crushed
2 1/2 pounds ground lamb
salt and pepper to taste
1 yellow bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1 (1.5 ounce) box raisins
1 bunch spinach, chopped

Recipe

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heat the olive oil in large skillet over medium heat. cook and stir the onion and garlic in the oil until tender, about 5 minutes. remove the onion and garlic from the pan and set aside. crumble the lamb into the skillet and cook until no longer pink. return the onion and garlic to the skillet and stir through the lamb. season with salt and pepper. cover the skillet and cook the mixture for 5 minutes. stir the green bell pepper, red bell pepper, yellow bell pepper, and raisins to the mixture; cover and cook another 5 minutes. add the spinach to the skillet and stir just before serving.

meatballs in chipotle sauce

Ingredients

Servings: 4
1/4 cup masa harina or yellow cornmeal
1/4 cup hot water
1/2 pound ground beef
1/2 pound ground lamb
1 medium onion, finely chopped
3 cloves garlic, minced
1/2 teaspoon dried oregano leaves, crushed
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons canola oil
1 (10.75 ounce) can campbell's® condensed tomato, chipotle & olive oil soup
1/2 cup water

Recipe

Preparation Time:

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stir the masa harina and hot water in a large bowl. add the beef, lamb, onion, garlic, oregano, salt and black pepper and mix thoroughly. shape the beef mixture firmly into 16 (1 1/2-inch) meatballs.
heat the oil in a 12-inch nonstick skillet over medium-high heat. add the meatballs and cook for 10 minutes or until well browned and cooked through. remove the meatballs from the skillet.
stir the soup and water in the skillet and heat to a boil. return the meatballs to the skillet and stir to coat. reduce the heat to medium-low. cook for 5 minutes or until the meatballs are hot, stirring occasionally.

North African Beef Stew

Ingredients

Servings: 6
2 1/4 pounds beef stew meat, cut into 3/4-inch cubes
2 onions, roughly chopped
2 cloves garlic, chopped
2 tablespoons harissa
salt and ground black pepper to taste
water to cover
2 potatoes, chopped
1 (14.5 ounce) can chopped tomatoes

Recipe

Preparation Time:

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cook and stir beef in a stockpot over medium heat until browned, 5 to 7 minutes. add onions and garlic; cook and stir until onions are softened, 5 to 10 minutes. stir harissa into beef mixture until coated; cook and stir for 2 minutes more. season beef mixture with salt and pepper.
pour enough water over beef to completely cover ingredients and bring to a boil. add potatoes and tomatoes to stew; reduce heat to medium-low and simmer until beef and potatoes are tender, 2 to 3 hours.

hawaiian beach shrimp

Ingredients

Servings: 12
2 tablespoons white sugar
2 tablespoons lemon pepper seasoning
1 tablespoon minced fresh parsley
2 tablespoons finely minced garlic
1 tablespoon oyster sauce
1 cup mayonnaise
2 pounds extra large shrimp (16-20), peeled and deveined, tail left on
12 (10 inch) wooden skewers

Recipe

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in a large bowl, or large zip-top bag, mix together the sugar, lemon pepper, parsley, garlic, oyster sauce, and mayonnaise. add the shrimp, and toss well to coat. marinate in the refrigerator for 1 hour to overnight.
preheat a grill for medium-high heat. soak skewers in water.
thread shrimp skewers, and grill until they are pink and firm, 2 to 3 minutes per side.

Pesto Chicken Florentine

Ingredients

Servings: 4
2 tablespoons olive oil
2 cloves garlic, finely chopped
4 skinless, boneless chicken breast halves - cut into strips
2 cups fresh spinach leaves
1 (4.5 ounce) package dry alfredo sauce mix
2 tablespoons pesto
1 (8 ounce) package dry penne pasta
1 tablespoon grated romano cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat oil in a large skillet over medium high heat. add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. when chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
meanwhile, prepare alfredo sauce according to package directions. when finished, stir in 2 tablespoons pesto; set aside.
in a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. rinse under cold water and drain.
add chicken/spinach mixture to pasta, then stir in pesto/alfredo sauce. mix well, top with cheese and serve.

Pizza Casserole

Ingredients

Servings: 6
2 cups uncooked egg noodles
1/2 pound lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 cup sliced pepperoni sausage
16 ounces pizza sauce
4 tablespoons milk
1 cup shredded mozzarella cheese

Recipe

Preparation Time:

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Ready Time:

cook noodles according to package directions.
preheat oven to 350 degrees f (175 degrees c).
in a medium skillet over medium-high heat, brown the ground beef with the onion, garlic and green bell pepper. drain excess fat. stir in the noodles, pepperoni, pizza sauce and milk, and mix well. pour this mixture into a 2-quart casserole dish.
bake at 350 degrees f (175 degrees c) for 20 minutes, top with the cheese, then bake for 5 to 10 more minutes.

paleo salsa

Ingredients

Servings: 4
6 roma tomatoes, coarsely chopped
1/2 red onion, coarsely chopped
1 lime, juiced
1/2 bunch cilantro, chopped
1 jalapeno pepper, chopped
1 habanero pepper, chopped (optional)
1 clove garlic, chopped
ground black pepper, to taste

Recipe

Preparation Time:

Ready Time:

combine tomatoes, onion, lime juice, cilantro, jalapeno pepper, habanero pepper, garlic, and ground black pepper in a food processor. pulse several times until desired texture is reached.

peanut butter noodles

Ingredients

Servings: 4
1/2 cup chicken broth
1 1/2 tablespoons minced fresh ginger root
3 tablespoons soy sauce
3 tablespoons peanut butter
1 1/2 tablespoons honey
2 teaspoons hot chile paste (optional)
3 cloves garlic, minced
8 ounces udon noodles
1/4 cup chopped green onions
1/4 cup chopped peanuts

Recipe

Preparation Time:

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bring a large pot of water to a boil. add noodles and cook until tender according to package directions. drain.
meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. cook over medium heat until peanut butter melts and is heated through. add noodles, and toss to coat. garnish with green onions and peanuts.

spinach tomato tortellini

Ingredients

Servings: 6
1 (16 ounce) package cheese tortellini
1 (14.5 ounce) can diced tomatoes with garlic and onion
1 cup chopped fresh spinach
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons dried basil
1 teaspoon minced garlic
2 tablespoons all-purpose flour
3/4 cup milk
3/4 cup heavy cream
1/4 cup grated parmesan cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring a large pot of water to a boil. add the tortellini, and cook until tender, about 10 minutes.
while you get the tortellini going, combine the tomatoes, spinach, salt, pepper, basil and garlic in a large saucepan over medium heat. cook and stir until the mixture begins to bubble.
in a medium bowl, whisk together the flour, milk and cream. stir this mixture into the saucepan along with the parmesan cheese. heat through, then reduce heat to low, and simmer until thick, about 2 minutes.
drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce. stir to coat, and serve.

peanut butter noodles

Ingredients

Servings: 4
1/2 cup chicken broth
1 1/2 tablespoons minced fresh ginger root
3 tablespoons soy sauce
3 tablespoons peanut butter
1 1/2 tablespoons honey
2 teaspoons hot chile paste (optional)
3 cloves garlic, minced
8 ounces udon noodles
1/4 cup chopped green onions
1/4 cup chopped peanuts

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring a large pot of water to a boil. add noodles and cook until tender according to package directions. drain.
meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. cook over medium heat until peanut butter melts and is heated through. add noodles, and toss to coat. garnish with green onions and peanuts.

Chicken Pasta

Ingredients

Servings: 2
4 ounces linguine pasta
2 boneless, skinless chicken breast halves, sliced into thin strips
2 teaspoons seasoning
2 tablespoons butter
1 green bell pepper, chopped
1/2 red bell pepper, chopped
4 fresh mushrooms, sliced
1 green onion, minced
1 1/2 cups heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
2 tablespoons grated parmesan cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring a large pot of lightly salted water to a boil. add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain.
meanwhile, place chicken and seasoning in a bowl, and toss to coat.
in a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. reduce heat, and stir in heavy cream. season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.
in a large bowl, toss linguini with sauce. sprinkle with grated parmesan cheese.

spicy beef and broccoli chow mein

Ingredients

Servings: 2
1/4 cup soy sauce
2 tablespoons oyster sauce
2 tablespoons hoisin sauce
1 tablespoon red vinegar
1 tablespoon sesame oil
1 tablespoon garlic powder
1 tablespoon honey
2 teaspoons chile sauce (optional)
1 teaspoon freshly ground black pepper
1/2 pound thinly-cut flat iron steaks
1 cup broccoli florets
6 ounces dried chow mein noodles
1 tablespoon olive oil, or more as needed
1/4 white onion, chopped
4 cloves garlic, minced, or more to taste

Recipe

Preparation Time:

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whisk soy sauce, oyster sauce, hoisin sauce, red vinegar, sesame oil, garlic powder, honey, chile sauce, and black pepper together in a bowl until marinade is smooth. brush marinade steak strips and broccoli, reserving some for the noodles. refrigerate for 4 hours to overnight.
bring a large pot of lightly salted water to a boil. cook chow mein noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 3 minutes. drain.
heat oil in a wok or deep skillet over medium heat; cook and stir onion for 3 minutes. add garlic and beef-broccoli mixture; cook and stir until beef is cooked through, 1 to 2 minutes. add noodles and reserved marinade; toss using tongs and cook until heated through, 1 to 2 minutes.

the perfect prime rib roast

Ingredients

Servings: 6
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried dill weed
1 teaspoon ground black pepper
1 teaspoon salt (optional)
3 pounds prime rib roast, ribs removed and trussed roast, or more to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c). place a rack inside a roasting pan.
mix garlic powder, onion powder, dill weed, pepper, and salt together in a bowl; rub roast, including the ribs. place roast, rib-side down, rack in roasting pan.
bake roast in the preheated oven for 45 minutes. turn off oven, keeping the door closed the entire time, and keep roast in oven for 3 hours. turn oven back to 375 degrees f (190 degrees c) and cook roast until an internal temperature of 145 degrees f (65 degrees c) is reached, 30 minutes more.

shrimp lemon pepper linguini

Ingredients

Servings: 4
1 (8 ounce) package linguine pasta
1 tablespoon olive oil
6 cloves garlic, minced
1/2 cup chicken broth
1/4 cup white
1 lemon, juiced
1/2 teaspoon lemon zest
salt to taste
2 teaspoons freshly ground black pepper
1 pound fresh shrimp, peeled and deveined
1/4 cup butter
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring a large pot of lightly salted water to a boil. add linguine, and cook for 9 to 13 minutes or until al dente; drain.
heat oil in a large saucepan over medium heat, and saute garlic about 1 minute. mix in chicken broth, , lemon juice, lemon zest, salt, and pepper. reduce heat, and simmer until liquid is reduced by about 1/2.
mix shrimp, butter, parsley, and basil into the saucepan. cook 2 to 3 minutes, until shrimp is opaque. stir in the cooked linguine, and continue cooking 2 minutes, until well coated.

chef john's pasta primavera

Ingredients

Servings: 6
1 bunch fresh basil
3 cups chicken broth, divided
1/2 cup olive oil
2 cloves garlic
1 pound fettuccine pasta
2 tablespoons olive oil
1 large leek, white and light green parts only, chopped
1 bunch green onions, chopped
2 jalapeno peppers, seeded and diced
2 pinches salt
2 zucchinis, diced
1 cup chopped sugar snap peas
1/2 cup shelled english peas
1 bunch asparagus, stalks diced, tips left whole
1/2 cup grated parmesan cheese, or as needed

Recipe

Preparation Time:

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fill a large pot with lightly salted water and bring to a rolling boil. hold basil bunch by the stems and dip basil leaves in boiling water until bright green, about 2 seconds. immediately immerse basil in ice water for several minutes until cold to stop the cooking process. once the basil is cold, drain well. remove basil leaves from stems and discard stems.
blend basil leaves, 1 cup chicken broth, 1/2 cup olive oil, and garlic together in a blender until smooth.
stir fettuccine into the same pot of boiling water, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. drain.
heat remaining 2 tablespoons olive oil in a large saucepan over medium heat. cook and stir leek and green onion in hot oil until softened, about 5 minutes. add jalapeno and salt; cook and stir until jalapeno is soft, about 5 minutes.
increase heat to medium-high. stir 2 cups chicken broth, zucchini, sugar snap peas, and english peas into jalapeno mixture; bring to a simmer and cook for 5 minutes. add asparagus and continue cooking until asparagus is soft, about 3 minutes more.
pour 1/4 cup basil-garlic mixture into zucchini mixture and cook and stir until heated through, about 1 minute. remove from heat.
place pasta in a large bowl; pour zucchini mixture over pasta and pour remaining basil-garlic mixture over the zucchini mixture. spread parmesan cheese over the top. toss mixture briefly to combine and tightly wrap bowl with aluminum foil. let stand until pasta and vegetables soak up most of the juices and oil, about 5 minutes. toss again.

Chicken Fettuccini Alfredo

Ingredients

Servings: 8
6 skinless, boneless chicken breast halves - cut into cubes
6 tablespoons butter, divided
4 cloves garlic, minced, divided
1 tablespoon italian seasoning
1 pound fettuccini pasta
1 onion, diced
1 (8 ounce) package sliced mushrooms
1/3 cup all-purpose flour
1 tablespoon salt
3/4 teaspoon ground white pepper
3 cups milk
1 cup half-and-half
3/4 cup grated parmesan cheese
8 ounces shredded colby-monterey jack cheese
3 roma (plum) tomatoes, diced
1/2 cup sour cream

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large skillet over medium heat combine chicken, 2 tablespoons butter, 2 cloves garlic, and italian seasoning. cook until chicken is no longer pink inside. remove from skillet and set aside.
bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
meanwhile, melt 4 tablespoons butter in the skillet. saute onion, 2 cloves garlic, and mushrooms until onions are transparent. stir in flour, salt and pepper; cook 2 minutes. slowly add milk and half-and-half, stirring until smooth and creamy. stir in parmesan and colby-monterey jack cheeses; stir until cheese is melted. stir in chicken mixture, tomatoes and sour cream. serve over cooked fettuccini.

lemon ginger shrimp

Ingredients

Servings: 9
3 pounds jumbo shrimp, peeled and deveined
1/2 cup olive oil
2 teaspoons sesame oil
1/4 cup lemon juice
1 onion, chopped
2 cloves garlic, peeled
2 tablespoons grated fresh ginger root
2 tablespoons minced fresh cilantro leaves
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground black pepper
skewers

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a blender or food processor, process the olive oil, sesame oil, lemon juice, onion, garlic, ginger, cilantro, paprika, salt, and pepper until smooth. reserve a small amount for basting. pour the remaining mixture into a dish, add shrimp, and stir to coat. cover, and refrigerate for 2 hours.
preheat grill for medium heat. thread shrimp skewers, piercing once near the tail and once near the head. discard marinade.
lightly oil grill grate. grill shrimp for 2 to 3 minutes per side, or until opaque. baste with reserved sauce while cooking.

chef john's pasta primavera

Ingredients

Servings: 6
1 bunch fresh basil
3 cups chicken broth, divided
1/2 cup olive oil
2 cloves garlic
1 pound fettuccine pasta
2 tablespoons olive oil
1 large leek, white and light green parts only, chopped
1 bunch green onions, chopped
2 jalapeno peppers, seeded and diced
2 pinches salt
2 zucchinis, diced
1 cup chopped sugar snap peas
1/2 cup shelled english peas
1 bunch asparagus, stalks diced, tips left whole
1/2 cup grated parmesan cheese, or as needed

Recipe

Preparation Time:

Cook Time:

Ready Time:

fill a large pot with lightly salted water and bring to a rolling boil. hold basil bunch by the stems and dip basil leaves in boiling water until bright green, about 2 seconds. immediately immerse basil in ice water for several minutes until cold to stop the cooking process. once the basil is cold, drain well. remove basil leaves from stems and discard stems.
blend basil leaves, 1 cup chicken broth, 1/2 cup olive oil, and garlic together in a blender until smooth.
stir fettuccine into the same pot of boiling water, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. drain.
heat remaining 2 tablespoons olive oil in a large saucepan over medium heat. cook and stir leek and green onion in hot oil until softened, about 5 minutes. add jalapeno and salt; cook and stir until jalapeno is soft, about 5 minutes.
increase heat to medium-high. stir 2 cups chicken broth, zucchini, sugar snap peas, and english peas into jalapeno mixture; bring to a simmer and cook for 5 minutes. add asparagus and continue cooking until asparagus is soft, about 3 minutes more.
pour 1/4 cup basil-garlic mixture into zucchini mixture and cook and stir until heated through, about 1 minute. remove from heat.
place pasta in a large bowl; pour zucchini mixture over pasta and pour remaining basil-garlic mixture over the zucchini mixture. spread parmesan cheese over the top. toss mixture briefly to combine and tightly wrap bowl with aluminum foil. let stand until pasta and vegetables soak up most of the juices and oil, about 5 minutes. toss again.

Flat Iron Steak Marinade

Ingredients

Servings: 2
1 (8 ounce) flat iron steak
salt and ground black pepper to taste
3/4 cup cola-flavored carbonated beverage
1/2 cup ketchup
1/4 cup worcestershire sauce
2 cloves garlic, minced
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon ground cayenne pepper

Recipe

Preparation Time:

Ready Time:

place steak into a casserole dish and season with salt and black pepper.
whisk cola-flavored beverage, ketchup, worcestershire sauce, garlic, chili powder, salt, mustard, and cayenne pepper together in a bowl; pour over steak.
marinate steak in the refrigerator, at least 1 hour to overnight.

shrimp lemon pepper linguini

Ingredients

Servings: 4
1 (8 ounce) package linguine pasta
1 tablespoon olive oil
6 cloves garlic, minced
1/2 cup chicken broth
1/4 cup white
1 lemon, juiced
1/2 teaspoon lemon zest
salt to taste
2 teaspoons freshly ground black pepper
1 pound fresh shrimp, peeled and deveined
1/4 cup butter
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring a large pot of lightly salted water to a boil. add linguine, and cook for 9 to 13 minutes or until al dente; drain.
heat oil in a large saucepan over medium heat, and saute garlic about 1 minute. mix in chicken broth, , lemon juice, lemon zest, salt, and pepper. reduce heat, and simmer until liquid is reduced by about 1/2.
mix shrimp, butter, parsley, and basil into the saucepan. cook 2 to 3 minutes, until shrimp is opaque. stir in the cooked linguine, and continue cooking 2 minutes, until well coated.

chef john's pasta primavera

Ingredients

Servings: 6
1 bunch fresh basil
3 cups chicken broth, divided
1/2 cup olive oil
2 cloves garlic
1 pound fettuccine pasta
2 tablespoons olive oil
1 large leek, white and light green parts only, chopped
1 bunch green onions, chopped
2 jalapeno peppers, seeded and diced
2 pinches salt
2 zucchinis, diced
1 cup chopped sugar snap peas
1/2 cup shelled english peas
1 bunch asparagus, stalks diced, tips left whole
1/2 cup grated parmesan cheese, or as needed

Recipe

Preparation Time:

Cook Time:

Ready Time:

fill a large pot with lightly salted water and bring to a rolling boil. hold basil bunch by the stems and dip basil leaves in boiling water until bright green, about 2 seconds. immediately immerse basil in ice water for several minutes until cold to stop the cooking process. once the basil is cold, drain well. remove basil leaves from stems and discard stems.
blend basil leaves, 1 cup chicken broth, 1/2 cup olive oil, and garlic together in a blender until smooth.
stir fettuccine into the same pot of boiling water, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. drain.
heat remaining 2 tablespoons olive oil in a large saucepan over medium heat. cook and stir leek and green onion in hot oil until softened, about 5 minutes. add jalapeno and salt; cook and stir until jalapeno is soft, about 5 minutes.
increase heat to medium-high. stir 2 cups chicken broth, zucchini, sugar snap peas, and english peas into jalapeno mixture; bring to a simmer and cook for 5 minutes. add asparagus and continue cooking until asparagus is soft, about 3 minutes more.
pour 1/4 cup basil-garlic mixture into zucchini mixture and cook and stir until heated through, about 1 minute. remove from heat.
place pasta in a large bowl; pour zucchini mixture over pasta and pour remaining basil-garlic mixture over the zucchini mixture. spread parmesan cheese over the top. toss mixture briefly to combine and tightly wrap bowl with aluminum foil. let stand until pasta and vegetables soak up most of the juices and oil, about 5 minutes. toss again.

peppered shrimp alfredo

Ingredients

Servings: 6
12 ounces penne pasta
1/4 cup butter
2 tablespoons extra-virgin olive oil
1 onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1/2 pound portobello mushrooms, diced
1 pound medium shrimp, peeled and deveined
1 (15 ounce) jar alfredo sauce
1/2 cup grated romano cheese
1/2 cup cream
1 teaspoon cayenne pepper, or more to taste
salt and pepper to taste
1/4 cup chopped parsley

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
meanwhile, melt butter together with the olive oil in a saucepan over medium heat. stir in onion, and cook until softened and translucent, about 2 minutes. stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more.
stir in the shrimp, and cook until firm and pink, then pour in alfredo sauce, romano cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. season with cayenne, salt, and pepper to taste. stir drained pasta into the sauce, and serve sprinkled with chopped parsley.

Pesto Chicken Florentine

Ingredients

Servings: 4
2 tablespoons olive oil
2 cloves garlic, finely chopped
4 skinless, boneless chicken breast halves - cut into strips
2 cups fresh spinach leaves
1 (4.5 ounce) package dry alfredo sauce mix
2 tablespoons pesto
1 (8 ounce) package dry penne pasta
1 tablespoon grated romano cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat oil in a large skillet over medium high heat. add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. when chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
meanwhile, prepare alfredo sauce according to package directions. when finished, stir in 2 tablespoons pesto; set aside.
in a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. rinse under cold water and drain.
add chicken/spinach mixture to pasta, then stir in pesto/alfredo sauce. mix well, top with cheese and serve.

Chicken Fettuccini Alfredo

Ingredients

Servings: 8
6 skinless, boneless chicken breast halves - cut into cubes
6 tablespoons butter, divided
4 cloves garlic, minced, divided
1 tablespoon italian seasoning
1 pound fettuccini pasta
1 onion, diced
1 (8 ounce) package sliced mushrooms
1/3 cup all-purpose flour
1 tablespoon salt
3/4 teaspoon ground white pepper
3 cups milk
1 cup half-and-half
3/4 cup grated parmesan cheese
8 ounces shredded colby-monterey jack cheese
3 roma (plum) tomatoes, diced
1/2 cup sour cream

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large skillet over medium heat combine chicken, 2 tablespoons butter, 2 cloves garlic, and italian seasoning. cook until chicken is no longer pink inside. remove from skillet and set aside.
bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
meanwhile, melt 4 tablespoons butter in the skillet. saute onion, 2 cloves garlic, and mushrooms until onions are transparent. stir in flour, salt and pepper; cook 2 minutes. slowly add milk and half-and-half, stirring until smooth and creamy. stir in parmesan and colby-monterey jack cheeses; stir until cheese is melted. stir in chicken mixture, tomatoes and sour cream. serve over cooked fettuccini.

herbed lamb chops

Ingredients

Servings: 4
1/2 cup olive oil
1/2 cup red vinegar
1/4 cup white
2 tablespoons lemon juice
2 cloves garlic, peeled and minced
1/4 cup minced onion
1 teaspoon dried tarragon
1 teaspoon chopped fresh parsley
1 teaspoon black pepper
4 lamb chops

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large, nonreactive container, blend the olive oil, red vinegar, white , lemon juice, garlic, and onion. season with tarragon, parsley, and pepper. place lamb chops in the mixture. cover, and marinate in the refrigerator about 2 hours.
preheat an outdoor grill for high heat, and lightly oil grate.
grill lamb chops on the prepared grill 5 minutes per side, to an internal temperature of 145 degrees f (63 degrees c). discard remaining marinade.

newcastle® bbq pulled lamb

Ingredients

Servings: 8
1/2 white onion, cubed
1/4 cup olive oil
2 cloves garlic, minced
3 pounds boneless lamb loin roast
1 (12 fluid ounce) can (such as newcastle® brown )
3 tablespoons ground black pepper
8 fluid ounces barbeque sauce
1/2 fluid ounce liquid smoke flavoring

Recipe

Preparation Time:

Cook Time:

Ready Time:

place onion, olive oil, and garlic in a slow cooker. arrange lamb over onion mixture and add . season with black pepper.
cook on low for 6 to 8 hours. drain and discard liquid from slow cooker. shred lamb with 2 forks and add barbeque sauce and liquid smoke.
continue to cook on low for 2 more hours.

chef john's pasta primavera

Ingredients

Servings: 6
1 bunch fresh basil
3 cups chicken broth, divided
1/2 cup olive oil
2 cloves garlic
1 pound fettuccine pasta
2 tablespoons olive oil
1 large leek, white and light green parts only, chopped
1 bunch green onions, chopped
2 jalapeno peppers, seeded and diced
2 pinches salt
2 zucchinis, diced
1 cup chopped sugar snap peas
1/2 cup shelled english peas
1 bunch asparagus, stalks diced, tips left whole
1/2 cup grated parmesan cheese, or as needed

Recipe

Preparation Time:

Cook Time:

Ready Time:

fill a large pot with lightly salted water and bring to a rolling boil. hold basil bunch by the stems and dip basil leaves in boiling water until bright green, about 2 seconds. immediately immerse basil in ice water for several minutes until cold to stop the cooking process. once the basil is cold, drain well. remove basil leaves from stems and discard stems.
blend basil leaves, 1 cup chicken broth, 1/2 cup olive oil, and garlic together in a blender until smooth.
stir fettuccine into the same pot of boiling water, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. drain.
heat remaining 2 tablespoons olive oil in a large saucepan over medium heat. cook and stir leek and green onion in hot oil until softened, about 5 minutes. add jalapeno and salt; cook and stir until jalapeno is soft, about 5 minutes.
increase heat to medium-high. stir 2 cups chicken broth, zucchini, sugar snap peas, and english peas into jalapeno mixture; bring to a simmer and cook for 5 minutes. add asparagus and continue cooking until asparagus is soft, about 3 minutes more.
pour 1/4 cup basil-garlic mixture into zucchini mixture and cook and stir until heated through, about 1 minute. remove from heat.
place pasta in a large bowl; pour zucchini mixture over pasta and pour remaining basil-garlic mixture over the zucchini mixture. spread parmesan cheese over the top. toss mixture briefly to combine and tightly wrap bowl with aluminum foil. let stand until pasta and vegetables soak up most of the juices and oil, about 5 minutes. toss again.

grilled skirt steak

Ingredients

Servings: 6
1 (12 fluid ounce) can or bottle irish (such as guinness®)
1 onion, diced
1/3 cup brown sugar
1/4 cup olive oil
1/4 cup red vinegar
3 tablespoons chopped garlic
2 tablespoons hot pepper sauce (such as crystal®)
3 pounds skirt steak, or more to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

whisk , onion, brown sugar, olive oil, red vinegar, garlic, and hot sauce together in a large glass or ceramic bowl. add skirt steak and toss to evenly coat. cover the bowl with plastic wrap, and marinate in the refrigerator, 6 to 24 hours.
preheat an outdoor grill for high heat, and lightly oil the grate.
remove skirt from the marinade, and shake off excess. discard the remaining marinade.
cook steak on the preheated grill until reddish-pink and juicy in the center, 4 to 5 minutes per side. an instant-read thermometer inserted into the center should read 130 degrees f (54 degrees c). transfer meat to a plate to rest, about 10 minutes.

spinach tomato tortellini

Ingredients

Servings: 6
1 (16 ounce) package cheese tortellini
1 (14.5 ounce) can diced tomatoes with garlic and onion
1 cup chopped fresh spinach
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons dried basil
1 teaspoon minced garlic
2 tablespoons all-purpose flour
3/4 cup milk
3/4 cup heavy cream
1/4 cup grated parmesan cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring a large pot of water to a boil. add the tortellini, and cook until tender, about 10 minutes.
while you get the tortellini going, combine the tomatoes, spinach, salt, pepper, basil and garlic in a large saucepan over medium heat. cook and stir until the mixture begins to bubble.
in a medium bowl, whisk together the flour, milk and cream. stir this mixture into the saucepan along with the parmesan cheese. heat through, then reduce heat to low, and simmer until thick, about 2 minutes.
drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce. stir to coat, and serve.

spinach tomato tortellini

Ingredients

Servings: 6
1 (16 ounce) package cheese tortellini
1 (14.5 ounce) can diced tomatoes with garlic and onion
1 cup chopped fresh spinach
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons dried basil
1 teaspoon minced garlic
2 tablespoons all-purpose flour
3/4 cup milk
3/4 cup heavy cream
1/4 cup grated parmesan cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring a large pot of water to a boil. add the tortellini, and cook until tender, about 10 minutes.
while you get the tortellini going, combine the tomatoes, spinach, salt, pepper, basil and garlic in a large saucepan over medium heat. cook and stir until the mixture begins to bubble.
in a medium bowl, whisk together the flour, milk and cream. stir this mixture into the saucepan along with the parmesan cheese. heat through, then reduce heat to low, and simmer until thick, about 2 minutes.
drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce. stir to coat, and serve.

avocado prawns

Ingredients

Servings: 2
2 avocados, halved with pits removed
1/2 lemon, zested
1/2 lemon, zested and juiced
1/2 teaspoon white sugar
1 tablespoon chopped italian flat leaf parsley
1 1/2 tablespoons olive oil
1/2 teaspoon chopped garlic
1/2 pound peeled and deveined prawns
1 teaspoon salt
1 pinch ground black pepper, to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

mash the avocados, lemon zest, lemon juice, sugar, and parsley together in a bowl. set aside.
heat the olive oil in a skillet over medium-low heat; cook the garlic in the hot oil until slightly browned, about 5 minutes. add the prawns and increase heat to medium. season with salt and pepper. cook and stir the prawns over medium heat until they begin to change color. reduce heat to low. stir the avocado mixture into the prawns; cook until the avocado is completely heated, about 2 minutes. garnish with a little bit of black pepper to serve.

Coriander And Cumin Rubbed Lamb Chops

Ingredients

Servings: 2
1/2 teaspoon salt
1 tablespoon ground cumin
1 tablespoon ground coriander
3 cloves garlic, minced
2 tablespoons olive oil, divided
2 boneless lamb loin chops
ground black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

mix the salt, cumin, coriander, garlic, and 1 tablespoon olive oil to form a paste. season the lamb chops with salt and pepper, and rub with the paste.
heat the remaining olive oil in a skillet over medium heat, and cook the lamb chops about 5 minutes on each side, to an internal temperature of 145 degrees f (63 degrees c).

vegetarian keema matar with cucumber raita

Ingredients

Servings: 4
1 tablespoon spectrum® canola oil
1 medium onion, finely chopped
2 large garlic cloves, minced
1 tablespoon grated ginger root
1 green chile pepper, sliced into 1/2-inch (1 cm) rounds, or to taste
3/4 cup tomatoes, chopped
1 (340 gram) package yves veggie cuisine® original veggie ground round
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 cup frozen green peas (matar)
1 tablespoon lemon juice
1 teaspoon garam masala
pinch dried red chile peppers (optional)
2 tablespoons chopped fresh coriander
cucumber raita (prepare ahead):
1/3 cup finely shredded or finely diced english cucumber (unpeeled)
3/4 cup the greek gods® plain yogurt
2 tablespoons chopped fresh mint
2 tablespoons finely diced red onion (optional)
1/4 teaspoon ground cumin
pinch paprika or chili powder

Recipe

Preparation Time:

Cook Time:

Ready Time:

prepare raita: drain excess liquid from cucumber and blot with paper towel. in medium bowl, mix together yogurt, cucumber, mint, onion, if using, and cumin. cover and refrigerate for 1 hour or up to 1 day. to serve, garnish with additional chopped cucumber and paprika, if desired.
heat oil in a large non-stick skillet over medium heat. add onion; cook, stirring occasionally, for 6 minutes or until soft. stir in garlic, ginger and green chile; cook for 1 minute, stirring often.
stir in tomatoes and ground round, breaking up with a spoon. stir in coriander and cumin. cook, stirring, for 2 minutes. stir in peas. cover, reduce heat and cook for 5 minutes.
stir in lemon juice, garam masala and dried chile peppers, if desired. before serving, stir in fresh coriander. serve with basmati rice and raita.

peanut butter noodles

Ingredients

Servings: 4
1/2 cup chicken broth
1 1/2 tablespoons minced fresh ginger root
3 tablespoons soy sauce
3 tablespoons peanut butter
1 1/2 tablespoons honey
2 teaspoons hot chile paste (optional)
3 cloves garlic, minced
8 ounces udon noodles
1/4 cup chopped green onions
1/4 cup chopped peanuts

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring a large pot of water to a boil. add noodles and cook until tender according to package directions. drain.
meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. cook over medium heat until peanut butter melts and is heated through. add noodles, and toss to coat. garnish with green onions and peanuts.

Grandma's Quail

Ingredients

Servings: 8
8 quail
garlic powder to taste
salt and ground black pepper to taste
1 cup all-purpose flour
1/4 cup shortening
1/4 cup water
1/2 cup sour cream

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). heat the shortening in a large heavy-bottomed skillet over medium-high heat.
season the quail with the garlic powder, salt, and pepper to taste. place the flour in a shallow dish; roll the quail in the flour.
working in batches, brown the quail on all sides in the preheated shortening. place the browned quail in a large roasting pan or casserole dish; pour the water over the quail and cover with aluminum foil.
bake in the preheated oven for 1 hour, or to an internal temperature of 165 degrees f (75 degrees c), taken in the thickest part of the thigh. spoon the sour cream over the quails, allow the sour cream to melt before serving.

Citrus Grilled Lamb Filet With Mint Fig Sauce

Ingredients

Servings: 6
1 cup orange juice
2 tablespoons olive oil
3 cloves garlic, minced
6 (6 ounce) boneless lamb loin chops
6 slices applewood smoked bacon
6 fresh figs
1 cup fresh mint leaves
1 tablespoon balsamic vinegar
3 tablespoons olive oil
1 tablespoon honey
1/2 cup orange juice
1 pinch sea salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

whisk together 1 cup orange juice, 2 tablespoons olive oil, and the minced garlic in a bowl; pour into a resealable plastic bag. add the lamb chops, coat with the marinade, squeeze out excess air, and seal the bag. marinate in the refrigerator for at least 8 hours.
place the figs and mint leaves into a blender, and blend until pureed. add the balsamic vinegar, 3 tablespoons olive oil, honey, and 1/2 cup orange juice to the blender, and puree until smooth and thick. season to taste with sea salt and pepper, then set aside.
preheat an outdoor grill for medium-high heat, and lightly oil the grate. remove the lamb from the marinade. discard the remaining marinade. wrap each lamb chop with a slice of bacon, securing with toothpicks as necessary; season with salt and pepper.
grill the lamb chops until the lamb is no longer pink in the center, about 5 minutes per side. an instant-read thermometer inserted into the center should read 145 degrees f (63 degrees c). pour the mint-fig sauce over the lamb chops to serve.

Saturday, July 30, 2016

Shrimp Veracruzana

Ingredients

Servings: 4
2 teaspoons canola oil
1 bay leaf
1 medium onion, halved and thinly sliced
2 jalapeno peppers, seeded and very thinly sliced, or to taste
4 cloves garlic, minced
1 pound peeled and deveined raw shrimp (16-20 per pound; see shopping tip)
3 medium tomatoes, diced
1/4 cup thinly sliced pitted green olives
1 lime, cut into 4 wedges

Recipe

heat oil in a large nonstick skillet over medium heat. add bay leaf and cook for 1 minute. add onion, jalapenos and garlic and cook, stirring, until softened, about 3 minutes. stir in shrimp, cover and cook until pink and just cooked through, 3 to 4 minutes. stir in tomatoes and olives. bring to a simmer, reduce heat to medium-low, replace cover and cook until the tomatoes are almost broken down, 2 to 3 minutes more. remove the bay leaf. serve with lime wedges.

Juicy Pulled Lamb

Ingredients

Servings: 8
1 (18 ounce) bottle hickory flavored barbeque sauce
1 (16 ounce) package fresh mushrooms (optional)
1 (14.5 ounce) can stewed tomatoes
2 large onions, coarsely chopped
1/2 cup brown sugar
1/2 head garlic, peeled
2 tablespoons malt vinegar
1 pinch salt and ground black pepper to taste
1/4 cup water, if needed
2 pounds lamb chops

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
combine barbeque sauce, mushrooms, tomatoes, onion, brown sugar, garlic, vinegar, salt, and black pepper in a food processor or blender; pulse until mixture is blended but still chunky. if the mixture is too thick, add water.
arrange lamb chops in a baking dish and cover with barbeque sauce mixture; cover with aluminum foil.
bake in the preheated oven until lamb is very tender, about 3 hours. shred lamb with 2 forks.

shrimp lemon pepper linguini

Ingredients

Servings: 4
1 (8 ounce) package linguine pasta
1 tablespoon olive oil
6 cloves garlic, minced
1/2 cup chicken broth
1/4 cup white
1 lemon, juiced
1/2 teaspoon lemon zest
salt to taste
2 teaspoons freshly ground black pepper
1 pound fresh shrimp, peeled and deveined
1/4 cup butter
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring a large pot of lightly salted water to a boil. add linguine, and cook for 9 to 13 minutes or until al dente; drain.
heat oil in a large saucepan over medium heat, and saute garlic about 1 minute. mix in chicken broth, , lemon juice, lemon zest, salt, and pepper. reduce heat, and simmer until liquid is reduced by about 1/2.
mix shrimp, butter, parsley, and basil into the saucepan. cook 2 to 3 minutes, until shrimp is opaque. stir in the cooked linguine, and continue cooking 2 minutes, until well coated.

couscous with roasted tuscan inspired vegetables

Ingredients

Servings: 4
1 (198 g) package casbah couscous
2 1/2 cups imagine organic vegetable broth
1 (400 g) package europe's best® roasted gourmet tuscan inspired blend
1 tablespoon spectrum® olive oil
1 large clove garlic, minced
1 (170 gram) package yves veggie cuisine® chick'n veggie tenders
1/3 cup chopped sun-dried tomatoes
1/4 cup chopped italian parsley
salt and pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

make couscous according to package directions, using vegetable broth. fluff with fork when done.
thaw and coarsely chop vegetables.
heat oil in a non-stick skillet or pot with a lid over medium heat. stir in vegetables and garlic. cook, stirring often, for 3 to 4 minutes.
add chick'n veggie tenders; stir into vegetables.
stir in couscous, sun-dried tomatoes and parsley; cover and heat through. season to taste with salt and pepper.

Alfredo Sauce

Ingredients

Servings: 4
1/4 cup butter
1 cup heavy cream
1 clove garlic, crushed
1 1/2 cups freshly grated parmesan cheese
1/4 cup chopped fresh parsley

Recipe

Preparation Time:

Cook Time:

Ready Time:

melt butter in a medium saucepan over medium low heat. add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. stir in parsley and serve.

basic beef brisket in a dutch oven

Ingredients

Servings: 6
1 (3 pound) beef brisket
1/2 teaspoon seasoned salt
1/4 teaspoon ground black pepper
2 tablespoons olive oil
2 large onions, sliced
3 cloves garlic, minced
1 cup beef broth
1 cup ketchup
1/3 cup packed brown sugar
1/3 cup vinegar
3 tablespoons chili powder
2 bay leaves
1/4 teaspoon cayenne pepper
1/4 cup cold water
3 tablespoons all-purpose flour

Recipe

Preparation Time:

Cook Time:

Ready Time:

sprinkle brisket with seasoned salt and black pepper.
heat oil in a dutch oven over medium-high heat. sear brisket in hot oil until browned on both sides. transfer brisket to a large plate. cook and stir onions and garlic in the dutch oven until vegetables are softened, about 6 minutes. return brisket to the dutch oven.
whisk beef broth, ketchup, brown sugar, vinegar, chili powder, bay leaves, and cayenne pepper together in a bowl; drizzle broth mixture over brisket.
bring beef mixture to a boil; reduce heat to low and cover. simmer until beef is very tender and easily falls apart when pulled with a fork, 2 1/2 to 3 hours. remove and discard bay leaves. transfer beef to a platter, reserving liquid in the dutch oven. slice beef.
whisk water and flour together in a small bowl; stir into the dutch oven and bring to a boil until sauce is thickened. serve sauce over sliced brisket.

Chicken Pasta

Ingredients

Servings: 2
4 ounces linguine pasta
2 boneless, skinless chicken breast halves, sliced into thin strips
2 teaspoons seasoning
2 tablespoons butter
1 green bell pepper, chopped
1/2 red bell pepper, chopped
4 fresh mushrooms, sliced
1 green onion, minced
1 1/2 cups heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
2 tablespoons grated parmesan cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring a large pot of lightly salted water to a boil. add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain.
meanwhile, place chicken and seasoning in a bowl, and toss to coat.
in a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. reduce heat, and stir in heavy cream. season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.
in a large bowl, toss linguini with sauce. sprinkle with grated parmesan cheese.

peppered shrimp alfredo

Ingredients

Servings: 6
12 ounces penne pasta
1/4 cup butter
2 tablespoons extra-virgin olive oil
1 onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1/2 pound portobello mushrooms, diced
1 pound medium shrimp, peeled and deveined
1 (15 ounce) jar alfredo sauce
1/2 cup grated romano cheese
1/2 cup cream
1 teaspoon cayenne pepper, or more to taste
salt and pepper to taste
1/4 cup chopped parsley

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
meanwhile, melt butter together with the olive oil in a saucepan over medium heat. stir in onion, and cook until softened and translucent, about 2 minutes. stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more.
stir in the shrimp, and cook until firm and pink, then pour in alfredo sauce, romano cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. season with cayenne, salt, and pepper to taste. stir drained pasta into the sauce, and serve sprinkled with chopped parsley.

mary's beef stroganoff

Ingredients

Servings: 4
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 pound round beef steak, cut into cubes
2 tablespoons olive oil
1/2 cup diced onion
1 1/2 cups tomato juice
1 (4.5 ounce) can sliced mushrooms, drained
1 cup sour cream
1 tablespoon lemon juice

Recipe

Preparation Time:

Cook Time:

Ready Time:

put flour, salt, garlic powder, and black pepper into a large, sealable plastic bag. seal the bag and shake to mix. add beef cubes to the bag, seal again, and shake to coat beef in the flour mixture.
heat olive oil in a large skillet over medium heat. cook beef in hot oil until completely browned on all sides, 7 to 10 minutes. mix onion with the beef cubes; cook and stir until the onions are translucent, 5 to 7 minutes.
pour the tomato juice into the skillet; add mushrooms and stir. place a cover on the skillet, reduce heat to low, and simmer the mixture until the beef is completely tender, about 1 hour.
stir sour cream into the beef mixture until the sauce is smooth and even in color; add lemon juice and stir.

charred corn and heirloom tomato steak fajitas from mission®

Ingredients

Servings: 4
4 mission® soft taco flour tortillas
2 cloves garlic, minced
1/2 jalapeno pepper, minced
1/2 teaspoon ground cumin
1/4 cup cilantro, chopped
2 limes, juiced
1 teaspoon sugar
2 tablespoons olive oil
1 (12 ounce) flank steak
1/2 cup heirloom tomatoes, cut into large chunks
1 tablespoon crumbled cotija cheese
4 bibb lettuce leaves
salt and pepper as needed
1 cup corn, fresh cut from cob, or frozen sweet corn kernels
1/2 cup red onion, diced
1 poblano pepper, cut into strips

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine garlic, jalapeno, cumin, cilantro, lime juice, sugar and oil in a mixing bowl. whisk until well combined and transfer to a plastic gallon-size zip top bag, add flank steak and marinate under refrigeration for 1 to 4 hours.
assemble tomatoes, cheese and lettuce leaves on a platter.
preheat grill to medium-high heat and place 8-inch cast iron pan directly on the grill or over side burner set to medium-high heat.
remove steak from marinade, pat dry and season with salt and pepper as desired. grill steak for 6 to 8 minutes per side or to desired doneness. remove and allow steak to rest 5 minutes before slicing into 1/2-inch thick slices.
meanwhile, coat preheated cast iron pan with non-stick spray. add corn, red onion and poblano peppers; saute for 6 to 8 minutes or until corn has nice char marks and peppers are tender crisp. at the same time, coat mission® soft taco flour tortillas with non-stick spray and grill on each side no more than 30 seconds.
immediately place sliced steak on top of corn mixture in cast iron pan and serve sizzling hot.

easy skillet spaghetti

Ingredients

Servings: 4
1 pound ground beef
3 cups water
18 fluid ounces tomato juice
1 (6 ounce) can tomato paste
2 tablespoons dried minced onion
1 1/2 teaspoons chili powder, or more to taste
1 teaspoon white sugar
1 teaspoon dried oregano, crushed
1 teaspoon garlic salt
1 teaspoon salt
7 ounces spaghetti

Recipe

Preparation Time:

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heat a large skillet over medium-high heat. cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
mix water, tomato juice, tomato paste, minced onion, chili powder, sugar, oregano, garlic salt, and salt into ground beef; cover skillet and bring to a boil. reduce heat to medium-low and simmer beef mixture, stirring occasionally, until flavors have blended, about 30 minutes.
place spaghetti into beef mixture and stir to separate strands; cover skillet and simmer, stirring frequently, until spaghetti is tender, about 30 minutes.

Delicious And Easy Prime Rib

Ingredients

Servings: 14
1 (7 pound) bone-in prime rib, trimmed and retied to the bone
8 cloves garlic
2 tablespoons olive oil
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 ounce fresh rosemary, or to taste
1 ounce fresh thyme, or to taste

Recipe

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preheat oven to 350 degrees f (175 degrees c).
slice several slits into the top of prime rib; push garlic cloves into slits. coat prime rib with olive oil and season with salt and pepper. arrange rosemary sprigs and thyme sprigs atop prime rib and place in a roasting pan.
bake in the preheated oven until browned on the outside and pink in the center, 3 1/2 to 4 hours. an instant-read thermometer inserted into the center should read at least 125 degrees f (52 degrees c). allow prime rib to rest 15 minutes before slicing.

shrimp lemon pepper linguini

Ingredients

Servings: 4
1 (8 ounce) package linguine pasta
1 tablespoon olive oil
6 cloves garlic, minced
1/2 cup chicken broth
1/4 cup white
1 lemon, juiced
1/2 teaspoon lemon zest
salt to taste
2 teaspoons freshly ground black pepper
1 pound fresh shrimp, peeled and deveined
1/4 cup butter
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil

Recipe

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bring a large pot of lightly salted water to a boil. add linguine, and cook for 9 to 13 minutes or until al dente; drain.
heat oil in a large saucepan over medium heat, and saute garlic about 1 minute. mix in chicken broth, , lemon juice, lemon zest, salt, and pepper. reduce heat, and simmer until liquid is reduced by about 1/2.
mix shrimp, butter, parsley, and basil into the saucepan. cook 2 to 3 minutes, until shrimp is opaque. stir in the cooked linguine, and continue cooking 2 minutes, until well coated.

Lemon Balm Pesto Spaghetti

Ingredients

Servings: 4
2 cups lemon balm leaves
1/2 cup olive oil
4 cloves garlic
1 (8 ounce) package spaghetti
1 (16 ounce) can whole tomatoes, undrained
3 onions, chopped
5 dried shiitake mushrooms, stemmed and diced
1/2 teaspoon arrowroot
1/2 teaspoon salt

Recipe

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combine the lemon balm, olive oil, and garlic in the bowl of a food processor. process until combined but still slightly chunky. reserve.
fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the spaghetti, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. drain well.
combine the tomatoes, onions, and dried mushrooms in a large skillet over medium-high heat. bring to a simmer, breaking up the tomatoes with the back of a spoon. cook until the tomato liquid has partially evaporated, about 15 minutes. stir in the arrowroot, salt, and the prepared lemon balm pesto. simmer to blend the flavors and thicken the sauce, about 5 minutes.
serve the lemon balm pesto sauce over the hot cooked spaghetti.

Easy Orange Duck

Ingredients

Servings: 4
1 (12 ounce) jar orange marmalade
4 duck breast halves
2 cloves garlic, minced
1 small yellow onion, sliced
1 small orange, sliced

Recipe

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preheat an oven to 475 degrees f (245 degrees c). grease a 1 1/2 quart glass baking dish with a lid.
spread about 1/4 cup of marmalade in the bottom of the prepared baking dish. set the duck breasts in the dish on the marmalade. poke holes all over the breasts with a fork, and spread a layer of marmalade (about 1 tablespoon for each) over the duck breasts. sprinkle the garlic over the top of the duck meat. spread the onion and orange slices around the duck breasts in the dish.
cover the dish, and bake in the preheated oven until the duck breasts measure 100 degrees f (38 degrees c) when measured with an instant-read meat thermometer, about 15 minutes. remove the lid, spread about 1 more tablespoon of marmalade over each breast, and return to the oven, uncovered. bake until the meat is medium rare (145 degrees f (63 degrees c).

barilla whole grain spaghetti with tuscan sauce

Ingredients

Servings: 4
1/4 cup extra-virgin olive oil
1/2 onion, chopped
2 cloves garlic, chopped
2 sprigs rosemary, chopped
2 leaves sage, chopped
1/2 pound ground beef
1/2 pound ground lamb
1/4 cup red
1 (14 ounce) can san marzano tomatoes
2 cups water
salt and black pepper to taste
1 (13.25 ounce) box barilla® whole grain spaghetti
1/2 cup grated pecorino cheese

Recipe

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heat olive oil in a large skillet. add onion, garlic, rosemary, and sage. saute for 5 minutes over low heat.
add the ground meats and cook until the meat begins to stick to the bottom of the pan.
deglaze with red and let mixture reduce well. add the canned tomatoes and water, and season with salt and pepper. simmer sauce mixture until water evaporates.
bring a pot of water to a boil, add salt, and cook pasta according to package directions. drain pasta, toss with sauce and sprinkle with pecorino cheese.