tag:blogger.com,1999:blog-52443010662138703022024-03-21T09:34:01.352-07:00Zozzobras RecipesSome of my favorite recipes...zozzobrahttp://www.blogger.com/profile/09670010976809160523noreply@blogger.comBlogger299125tag:blogger.com,1999:blog-5244301066213870302.post-16193047858739548822024-03-08T12:39:00.000-08:002024-03-08T12:39:32.644-08:00Pork Chop Marinades<p><b>Mexican Marinade</b></p><p>4-6 pork chops</p><p>1/4 cup olive oil</p><p>1 lime, juice</p><p>2 cloves garlic, minced</p><p>1/4 cup cilantro, chopped</p><p>1 teaspoon chili powder</p><p>1/2 teaspoon cumin</p><p>1/2 teaspoon salt</p><p>1/4 teaspoon pepper<br /><br /></p><p><b>Balsamic Pork Chop Marinade</b></p><p>4-6 pork chops</p><p>1/2 cup balsamic vinegar</p><p>3 tablespoons olive oil</p><p>2 tablespoons dijon mustard</p><p>3 cloves garlic, minced</p><p>3/4 teaspoon salt</p><p>3/4 teaspoon pepper</p><p>1/8 teaspoon red pepper flakes</p><p>1 teaspoon dried rosemary</p><p><br /></p><p><b>Tandoori Pork Chop Marinade</b></p><p>4-6 pork chops</p><p>1/4 cup plain yogurt (Greek or regular)</p><p>1 1/2 teaspoons dijon mustard</p><p>1 1/2 teaspoon fresh ginger, minced</p><p>1/4 teaspoon cumin</p><p>1/4 teaspoon coriander</p><p>1/4 teaspoon turmeric</p><p>2 tablespoons lemon juice (1 lemon)</p><p>2 tablespoons canola oil (or other vegetable oil)</p><p>1/8 teaspoon cayenne pepper</p><p><br /></p><p><b>Honey Ginger Pork Chop Marinade</b></p><p>4-6 pork chops</p><p>3 tablespoons olive oil</p><p>1/4 cup soy sauce</p><p>1/4 cup honey</p><p>2 cloves garlic, minced</p><p>1 tablespoon red wine vinegar</p><p>1/2 tablespoon fresh ginger, minced</p><p>1/2 teaspoon onion powder</p><p>1/4 teaspoon black pepper</p><p><br /></p><p><b>Balsamic Apricot</b></p><p>2 tablespoons balsamic vinegar</p><p>1 tablespoon olive oil</p><p>1/4 cup apricot preserve</p><p>1 teaspoon garlic, minced</p><p>1 teaspoon lemon zest, minced</p><p>1/8 teaspoon kosher salt</p><p>1/8 teaspoon ground black pepper</p><p><br /></p><p>Refrigerate and let them marinate for at least 30 minutes and up to 4 hours (see note).</p><p>You can freeze the pork chops in the marinade immediately and let them marinate as they defrost, or marinate and cook them immediately.</p><p>Either grill the pork chops for 4-8 minutes per side over medium heat (about 400F), pan fry for 4-8 minutes per side over medium heat, or bake at 400 degrees F for 20-30 minutes, or until an internal temperature of 145 degrees F has been reached.</p>zozzobrahttp://www.blogger.com/profile/09670010976809160523noreply@blogger.com0tag:blogger.com,1999:blog-5244301066213870302.post-50851153376075427022024-03-07T10:10:00.000-08:002024-03-07T10:10:09.647-08:00Black Pepper Marinade<p> 2 garlic cloves, finely chopped</p><p>1 tablespoon onion, finely chopped</p><p>2 tablespoons balsamic vinegar</p><p>1 tablespoon vegetable oil</p><p>1 tablespoon white vinegar</p><p>1 tablespoon dark brown sugar</p><p>1⁄2 teaspoon kosher salt</p><p>1 1⁄2 teaspoons fresh coarse ground black pepper</p><p><br /></p><p>Mix all ingredients except the pepper in a blender or food processor.</p><p>Add pepper and stir do not blend.</p><p>Pour into a ziploc bag or glass dish for marinating.</p><p>Do not make ahead. Make fresh as you need it. Meat is ready to grill in 20 minutes.</p><p>Enough for 4-6 breasts or chops, 1-2 steaks.</p><p>From: https://www.food.com/recipe/black-pepper-marinade-311356</p>zozzobrahttp://www.blogger.com/profile/09670010976809160523noreply@blogger.com0tag:blogger.com,1999:blog-5244301066213870302.post-78202729075346613992024-03-04T08:29:00.000-08:002024-03-04T08:29:42.982-08:00Chicken Piccata Meatballs<p> 1 lb ground chicken</p><p>1/4 cup grated parmesan cheese</p><p>2/3 cup panko breadcumbs</p><p>1/2 tsp salt</p><p>4 cloves garlic, minced</p><p>1 tbsp lemon zest</p><p>2 tbsp olive oil</p><p>1/2 stick butter</p><p>3 cloves garlic, minced</p><p>1 tbsp flour</p><p>1 cup chicken broth</p><p>1/4 cup capers + 2 tbsp caper brine</p><p>1/4 cup lemon juice</p><p><br /></p><p>In a large bowl, mix together chicken, parmesan, panko, salt, garlic, and lemon zest.</p><p>Using 2 tbsp of meat, roll into balls.</p><p>Heat a large sautepan over medium-high heat and add oil.</p><p>Once hot, add meatballs, turning every few minutes to ensure even cooking. Cook for 6 minutes and then remove meatballs from pan.</p><p>In the same pan, add butter and garlic. Once melted, whisk in flour.</p><p>Slowly whisk in chicken broth, then capers, brine, and lemon juice. Simmer sauce for 6-7 minutes, it will thicken as it cooks.</p><p>Add meatballs back to pan and cook for another 5-6 minutes. Sauce should have thickened by now. Mix up and spoon sauce all over meatballs. Serve meatballs over pasta, rice, or enjoy as is.</p>zozzobrahttp://www.blogger.com/profile/09670010976809160523noreply@blogger.com0tag:blogger.com,1999:blog-5244301066213870302.post-5871187572190829722024-03-04T08:26:00.000-08:002024-03-04T08:26:51.817-08:00Baked Mixed Vegetables<p> 5 oz.Boursin cheese </p><p>1 medium zucchini, chopped</p><p>1-1.5 cup chopped asparagus</p><p>1 cup chopped mushrooms</p><p>1/4 cup sun-dried tomatoes, chopped</p><p>1/2 cup artichoke hearts, chopped in half</p><p>3 garlic cloves, minced</p><p>1 tbsp Italian seasoning</p><p>1 tbsp onion powder</p><p>2 tbsp olive oil</p><p>Salt and pepper</p><p>1/4 cup pesto</p><p><br /></p><p>Instructions</p><p>1- in a baking dish, add all the veggies and seasonings. Drizzle with olive oil and toss together to mix</p><p><br /></p><p>2- Make space in the middle of the dish and add the cheese and pesto sauce</p><p><br /></p><p>3- Bake at 375F for 20 mins. Remove from oven and mix to combine.</p>zozzobrahttp://www.blogger.com/profile/09670010976809160523noreply@blogger.com0tag:blogger.com,1999:blog-5244301066213870302.post-17221030113299959112024-02-29T12:58:00.000-08:002024-03-04T08:25:30.866-08:00Butters<p><b> Cinnamon and Chipotle Chile Compound Butter</b></p><p>½ cup butter 1 stick, at room temperature</p><p>1 teaspoon orange zest</p><p>¾ teaspoon cinnamon</p><p>¼ teaspoon chipotle chili powder</p><p>¼ teaspoon chili powder</p><p><br /></p><p><b>Spicy Buffalo Compound Butter</b></p><p>Try this butter when you’re looking for a buffalo-inspired bite of pasta with chicken, add a pat to boost your burger, or smear on hot toasted bread.</p><p>½ cup butter (1 stick), at room temperature</p><p>2 ounces blue cheese, crumbled</p><p>1 tablespoon Frank’s Red Hot Sauce or other vinegar based hot sauce</p><p>1 tablespoon chopped chives</p><p><br /></p><p><b>Truffle-Herb Butter</b></p><p>1 cup unsalted butter room temperature</p><p>2 teaspoons oregano fresh, chopped</p><p>2 teaspoons basil fresh, chopped</p><p>2 teaspoons rosemary fresh, chopped</p><p>1-2 cloves garlic minced</p><p>1 1/2-2 teaspoons truffle salt</p><p>1/4 teaspoon black pepper</p><p>pinch of red pepper flakes</p><p><br /></p><p><br /></p><p><b>ROSEMARY BALSAMIC BUTTER</b></p><p>1/4 cup Land O Lakes® Butter with Olive Oil & Sea Salt, softened</p><p>1/4 teaspoon chopped fresh rosemary</p><p>1 teaspoon balsamic vinegar</p><p>1 teaspoon finely chopped shallots</p><p><br /></p><p><br /></p><p><b>BLUE CHEESE BUTTER</b></p><p>1/4 cup Land O Lakes® Butter with Olive Oil & Sea Salt</p><p>2 tablespoons blue cheese crumbles</p><p>1 teaspoon finely chopped fresh chives</p><p>1/4 teaspoon finely chopped fresh garlic</p><p><br /></p><p><br /></p><p><b>CURRY BUTTER</b></p><p>1/4 cup Land O Lakes® Butter with Olive Oil & Sea Salt, softened</p><p>1 tablespoon mango chutney</p><p>1/4 teaspoon curry powder</p><p>1/8 teaspoon garlic powder<br /><br /><br /><b>Thai Red Curry Butter<br /></b>1 stick unsalted butter<br />3TBSP Cilantro<br />2 tsp. Red Curry Paste<br />1 tsp. Fresh Ginger<br /><br /></p><p><br /></p><p><b>Red Wine Shallot Butter</b></p><p>100 ml red wine</p><p>1 shallot</p><p>125 g /1/2 cup/1 stick butter</p><p>1 bunch of parsley</p><p>cracked black pepper</p><p><br /></p><p><b>Worcestershire-Chive Butter</b></p><p>1 tablespoon olive oil</p><p>1/4 cup finely chopped shallots</p><p>1 teaspoon finely chopped garlic</p><p>2 stick unsalted butter, at room temperature</p><p>1/4 cup Worcestershire sauce</p><p>2 tablespoons dry mustard</p><p>3 tablespoons finely chopped chives</p><p>Salt and freshly ground pepper</p><p><br /></p><p><br /></p><p><b>Worcestershire Butter</b></p><p>½ cup unsalted butter (1 stick), softened</p><p>1 tablespoon chopped fresh thyme</p><p>1 tablespoon minced chives</p><p>2 teaspoons Worcestershire sauce</p><p>1 garlic clove, grated or mashed to a paste</p><p>Finely grated zest of 1 lemon</p><p>¼ teaspoon fine sea salt, plus more to taste</p><p>½ teaspoon freshly ground black pepper</p>zozzobrahttp://www.blogger.com/profile/09670010976809160523noreply@blogger.com0tag:blogger.com,1999:blog-5244301066213870302.post-17150636407086473632024-02-29T10:11:00.000-08:002024-02-29T10:11:53.035-08:00Jerk Chicken<p> 4 to 6 chicken pieces, cleaned and excess fat trimmed</p><p>All purpose seasoning (Adobo)</p><p>Jerk Seasoning</p><p>1 tablespoon browning</p><p>2 tablespoon wet Jamaican jerk seasoning</p><p>2 sprigs of green onion (scallion), chopped</p><p>3 garlic cloves, minced</p><p>3 sprigs of fresh thyme</p><p>1 tablespoon ketchup (optional)</p><p>1/4 water (optional)</p><p><br /></p><p>Preheat oven to 375 degrees</p><p>Generously season chicken with all purpose seasoning, Jerk seasoning, browning, and wet jerk seasoning.</p><p>Add green onion, minced garlic, fresh thyme and mix well</p><p>In a cup,whisk together the ketchup and water, spoon it over the chicken (optional)</p><p>Arrange chicken in a baking dish or pan and place chicken in the oven for 1 hour and 30 minutes</p><p>Every 20 minutes, baste chicken with pan juices</p><p>Remove from oven , baste with pan juices and serve !</p>zozzobrahttp://www.blogger.com/profile/09670010976809160523noreply@blogger.com0tag:blogger.com,1999:blog-5244301066213870302.post-41873694349199561502024-02-29T10:07:00.000-08:002024-02-29T10:07:38.227-08:00 Instant Pot Hibachi Fried Rice<p>2 cups of Jasmine rice, rinsed well and drained</p><p>2 cups of water</p><p>2 tbsp of sesame oil</p><p>2 tbsp of soy sauce (I used low sodium)</p><p>1 tbsp of salted butter</p><p>3 eggs (you can use 6 eggs if you want it EXTRA eggy!)</p><p>Half of 1 large white onion, chopped</p><p>Half a 10oz box of frozen peas & carrots mixed (or use the whole box if you want even more)</p><p>Half a 10oz box of frozen sweet kernel corn (or use the whole box if you want even more)</p><p><b>Optional:</b></p><p>Sesame seeds, for sprinkling<br /><br />Japanese mustard sauce, Japanese Ginger Sauce AND/OR Yum Yum Sauce, optional (but suggested) for topping (Note: see the “Jeffrey Sez” section for the sauce recipes)</p><p><br /></p><p><b>Instructions</b></p><p>Using a strainer, rinse the Jasmine rice thoroughly for about 90 seconds until the water draining from it is no longer cloudy, but clear (NOTE: Do NOT skip this step. If you do, your rice will likely cook very mushy and too sticky)</p><p>Add the rinsed and drained rice to the Instant Pot and then add the 2 cups of water and give it a stir.</p><p>Secure the lid and hit “Manual” or “Pressure Cook” High Pressure for 3 minutes. When done, allow a natural release for 10 minutes followed by a quick release. Fluff the rice with a fork when done, transfer to a serving bowl and set aside.</p><p>Go back to the Instant Pot (you don’t need to clean the liner pot where the rice cooked), hit “Keep Warm/Cancel,” add the sesame oil and hit “Sauté” and “Adjust” so it’s on the “Normal” or “Medium” setting.</p><p>Once the oil begins to sizzle, deglaze (scrape) the bottom of the pan with a wooden spatula and add the onion. Let it cook for about a minute and then add the peas, carrots and corn. Add the butter and cook together for about another 2 minutes.</p><p>Move the veggies to one side of the pot and add the eggs to the other side and constantly stir as they begin to scramble and cook (NOTE: It’s important you constantly stir the egg so it doesn’t stick to the bottom of the pot). Once the egg begins to cook, mix it in with the veggies for a few moments until done.</p><p>Hit “Keep Warm/Cancel,” add the rice back in, add the soy sauce, shake in a generous amount of sesame seeds and mix together with all the other veggies and egg.</p><p>Transfer back to the serving bowl and top with additional sesame seeds. Serve in individual bowls and add desired sauce.</p><p><br /></p><p>Japanese Mustard Sauce</p><p>2 tbsp of ground mustard powder (the typical stuff you’d find in the spice section)</p><p>1.5 tsp of white sugar</p><p>1/4 cup of milk</p><p>2 tbsp of heavy cream</p><p>1/4 cup of soy sauce (low sodium is best)</p><p>1 tsp of crushed garlic</p><p><br /></p><p><b>Japanese Ginger Sauce</b></p><p>1/2 cup of soy sauce (low sodium is best)</p><p>1/4 tsp of white vinegar</p><p>2 tbsp of lemon juice</p><p>1/2 tsp of white sugar</p><p>1/2 tbsp of onion powder</p><p>1 tsp of crushed garlic</p><p>2 tbsp of minced/crushed ginger</p><p><br /></p><p><b>Yum Yum Sauce</b></p><p>1 cup of mayonnaise</p><p>1 tbsp of melted butter</p><p>1 tsp of tomato paste</p><p>1 tsp of sugar</p><p>1/2 tsp of paprika</p><p>1/2 tsp of garlic powder</p><p>1/2 tsp of salt</p><p>2 tbsp of water<br /><br /></p><p>From: https://pressureluckcooking.com/instant-pot-hibachi-fried-rice/<br /><br /></p>zozzobrahttp://www.blogger.com/profile/09670010976809160523noreply@blogger.com0tag:blogger.com,1999:blog-5244301066213870302.post-778101230437696222024-02-29T10:04:00.000-08:002024-02-29T10:04:01.137-08:00Philly Dip<p>12 oz sliced roast beef</p><p>1 tablespoon olive oil</p><p>½ cup diced fresh yellow onions</p><p>½ cup tri-pepper mix (diced fresh green, red, and yellow bell peppers)</p><p>1 (4 oz) can diced green chilies</p><p>¼ cup whole milk</p><p>16 oz white pasteurized cheese product</p><p>½ teaspoon pepper</p><p>Bakery French bread (optional for dipping)</p><p><br /></p><p>Preheat large, nonstick saucepan on medium-high 2–3 minutes. Chop beef. Pour oil in pan, then and add <br />onions and peppers; cook and stir 3–4 minutes until tender. Stir in beef and chilies; cook 1 minute or until hot. Remove mixture from pan.</p><p>Reduce heat to medium. Combine milk, cheese, and pepper in same pan; cook 4–5 minutes, stirring often, until mixture is melted and smooth. Stir in beef mixture; cook 3–4 minutes until hot. Serve with toasted bread for dipping, if using.</p>zozzobrahttp://www.blogger.com/profile/09670010976809160523noreply@blogger.com0tag:blogger.com,1999:blog-5244301066213870302.post-43972530865484115392024-02-20T07:05:00.000-08:002024-02-20T07:05:22.026-08:00Butterscotch Sauce<p> 4TBSP Unsalted butter<br />1/2 cup Dark Brown Sugar<br />1 tsp. large flake salt<br />1/2 cup Heavy Cream<br />1 tsp. Vanilla Extract</p>zozzobrahttp://www.blogger.com/profile/09670010976809160523noreply@blogger.com0tag:blogger.com,1999:blog-5244301066213870302.post-49438561372634647852024-01-29T06:06:00.000-08:002024-01-29T06:06:37.290-08:00Bruschetta<p> 1 (18-inch) French baguette, cut into 3/4-inch slices</p><p>¼ cup extra-virgin olive oil, divided</p><p>1 (14.5 ounce) can Hunt's® Petite Diced Tomatoes, drained</p><p>⅓ cup chopped fresh basil</p><p>2 teaspoons minced garlic</p><p>¼ teaspoon kosher salt</p><p>⅛ teaspoon ground black pepper</p><p><br /></p><p>Preheat oven to 350 degrees F.</p><p>Place bread slices on a baking sheet. Brush tops with 2 tablespoons olive oil. Bake 12 to 15 minutes or until lightly toasted.</p><p>Combine remaining 2 tablespoons olive oil, drained tomatoes, basil, garlic, salt, and pepper in a small bowl.</p><p>Divide tomato mixture evenly over toasted bread. Serve immediately.</p>zozzobrahttp://www.blogger.com/profile/09670010976809160523noreply@blogger.com0tag:blogger.com,1999:blog-5244301066213870302.post-30409527039168224322024-01-26T08:57:00.000-08:002024-01-26T08:57:35.668-08:00Chicken Pot Pie<p> <span style="font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">2 cups cooked chicken chopped or shredded(I used a rotisserie chicken</span></p><span style="font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">2 cans cream of chicken with herbs</span><br style="font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">2 bags frozen peas and carrots (12oz bags)</span><br style="font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">1/2-3/4 cup chicken broth</span><br style="font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">Pepper, garlic powder, onion powder to taste</span><br style="font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">Mix all together</span><br style="font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><br style="font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">Add all to a 9x13 pan</span><br style="font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><br style="font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">Take a sheet of puff pastry sheet dough and roll out thin</span><br style="font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">Put on top your chicken mixture pinching at the edges or lay over the sides</span><br style="font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><br style="font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">Whisk one egg and brush onto the top of the crust</span><br style="font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><br style="font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">Cut a slit at the top</span><br style="font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><br style="font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">Bake at 400 degrees for 35-45 minutes or until desired crispness.</span>zozzobrahttp://www.blogger.com/profile/09670010976809160523noreply@blogger.com0tag:blogger.com,1999:blog-5244301066213870302.post-28791883041988214232024-01-24T06:34:00.000-08:002024-01-24T06:34:30.067-08:00 Fireball Whiskey Sauce<p>1 cup brown sugar</p><p>3/4 cup Fireball Whiskey</p><p>3/4 cup ketchup</p><p>1/4 cup apple cider vinegar</p><p>1/4 cup worcestershire sauce</p><p>4 cloves garlic minced</p><p>Optional: ground red pepper for added heat</p><p>kosher salt, pepper to taste</p><p><br /></p><p>Combine all ingredients in a saucepan, bring just to a boil, then whisk over medium low heat for 10 to 12 minutes.</p>zozzobrahttp://www.blogger.com/profile/09670010976809160523noreply@blogger.com0tag:blogger.com,1999:blog-5244301066213870302.post-13752778199182152702024-01-16T10:21:00.000-08:002024-01-16T10:21:16.110-08:00Fudge Recipes<p><b> Frosting Fudge</b></p><p>1 tub cake frosting</p><p>1 cup peanut butter </p><p>One cup of peanut butter microwave one minute</p><p>add 1 tub (any flavor) frosting and microwave one more minute</p><p>Mix and add nuts, if desired. Pour into a wax paper line pan and refrigerate.</p><p><br /></p><p> </p><p><b>Sugar Cookie Fudge</b></p><p>14 ounces sweetened condensed milk</p><p>1.5 cups sugar cookie mix 1 package</p><p>2.5 cups white chocolate chips</p><p>2 Tablespoons butter</p><p>Christmas sprinkles</p><p>1. Line an 8x8 square pan with aluminum foil or parchment paper. Butter the top of the foil or paper.</p><p>2. Place sweetened condensed milk in a medium sauce pan and heat over medium heat stirring constantly until heated through.</p><p>3. Add in white chocolate chips and continue stirring until the chips are completely melted.</p><p>4. Remove from the heat and add in butter and sugar cookie mix. Stir until both are well incorporated.</p><p>5. Pour the fudge mixture into your prepared pan and add some of the holiday sprinkles to the top of the fudge. Place in the refrigerator for at least 4 hours.</p><p>6. Remove from the refrigerator about 30 minutes before cutting. Cut the sugar cookie Christmas fudge into 16 small squares.</p><p><br /></p><p><br /></p><p><b>White Chocolate Cranberry Pistachio Fudge </b></p><p>2 ½ cups white chocolate chips</p><p>14 ounces sweetened condensed milk</p><p>½ cup shelled pistachios chopped</p><p>½ cup dried cranberries</p><p><b>Topping</b></p><p>2 tablespoons shelled pistachios chopped</p><p>2 tablespoons dried cranberries</p><p>Line a square baking dish with foil or parchment paper.</p><p>Combine white chocolate chips and sweetened condensed milk in a microwave-safe bowl.</p><p>Microwave for 60 seconds, and then remove and stir. Heat for another 30 seconds and then stir. Repeat as needed until chocolate is melted and smooth.</p><p>Stir 1/2 cup pistachios and dried cranberries into the white chocolate.</p><p>Pour mixture into prepared baking dish and smooth with a rubber spatula.</p><p>Sprinkle 2 tablespoons each pistachios and dried cranberries on top of the fudge.</p><p>Place in the fridge to cool for 30 minutes to 1 hour.</p><p>Cut into 2-inch squares and enjoy!</p><p><br /></p><p> </p><p><b>Butter Pecan Fudge </b></p><p>1 tsp plus 1/2 cup butter cubed</p><p>1/2 cup sugar</p><p>1/2 cup brown sugar</p><p>1/2 cup heavy whipping cream</p><p>1/8 tsp salt</p><p>1 tsp vanilla extract</p><p>2 cups sifted powdered sugar</p><p>1 cup coarsely chopped pecans toasted </p><p>Line an 8x8-in. pan with parchment paper; set aside.</p><p>In a medium pot, combine butter, sugars, whipping cream and salt. Stir constantly until it becomes a rapid boil. Monitor temp (without stirring) until thermometer reads 234 degrees F.</p><p>Remove from heat and add vanilla (without stirring).</p><p>Cool mixture to about 110 degrees (may take up to 30 minutes). Beat with spoon until fudge mixture starts to thicken. Slowly stir in powdered sugar until smooth. Add nuts and continue stirring until fudge is thick and loses sheen.</p><p>Spread into prepared pan. Pat off excess butter on top if necessary and refrigerate for at least 1 hour. </p><p>Using parchment paper, lift fudge out of pan, and cut fudge into squares. Store between layers of waxed paper in an airtight container.</p><p><br /></p><p> </p><p><br /></p><p> </p><p><br /></p>zozzobrahttp://www.blogger.com/profile/09670010976809160523noreply@blogger.com0tag:blogger.com,1999:blog-5244301066213870302.post-57406639939537217372024-01-02T12:36:00.000-08:002024-01-02T12:36:54.175-08:00Southern Black-Eyed Peas Recipe<p> Ingredients</p><p>1 pound (453g) black-eyed peas</p><p>4-5 thick slices bacon, chopped</p><p>5 ounces smoked sausage or turkey, diced (about 1 cup)</p><p>1 large onion, diced</p><p>1 stalk celery, diced</p><p>2-3 teaspoons garlic, minced</p><p>1 optional jalapeno, minced (can replace with ¼ teaspoon cayenne)</p><p>2 teaspoons fresh thyme, minced</p><p>1 bay leaf</p><p>1-2 teaspoons Creole seasoning</p><p>7-8 cups chicken broth</p><p>2 cups (or more) collard greens (or you can use kale)</p><p>Salt and pepper to taste</p><p><br /></p><p>Instructions</p><p>Rinse dry black-eyed pea beans, pick through, and discard any foreign objects. Add beans to a large pot and cover with 3-4 inches of cold water. Let sit for 2-3 hours (or overnight).</p><p>In a large, heavy sauté pan, saute chopped bacon until brown and crispy (4-5 minutes), then add sausage and saute for 2-3 more minutes. Remove bacon and sausage mixture, and set aside.</p><p>Throw in the onions, celery, garlic, jalapenos, thyme, and bay leaf, and saute for 3-5 minutes until the onions are wilted and aromatic. </p><p>Then pour in the chicken broth or water.</p><p>Drain the soaked beans, rinse, and place them in the pot. Season with Creole seasoning and salt to taste. Stir and bring to a boil.</p><p>Reduce heat to a simmer and cook uncovered for about 20 minutes.</p><p>Toss the collard greens, bacon, and sausage into the pot, and continue cooking for another 10 minutes or more, stirring occasionally, until the beans are tender and the broth thickens to your desired texture.</p><p>Add more stock or water if the mixture becomes dry and thick. The texture of the beans should be thick and somewhat creamy but not watery.</p><p>Remove the bay leaf.</p><p>Taste and adjust seasonings with salt, pepper, and Creole seasoning if needed. Serve over rice and garnish with chopped green onion.</p><p><br /></p><p>From: https://www.africanbites.com/black-eyed-peas-recipe/</p>zozzobrahttp://www.blogger.com/profile/09670010976809160523noreply@blogger.com0tag:blogger.com,1999:blog-5244301066213870302.post-61537330120070519902023-12-14T10:55:00.000-08:002023-12-14T10:55:13.565-08:00Blackberry Lemonade<p> ¾ cup white sugar</p><p>4 ½ cups water, divided</p><p>1 cup blackberries</p><p>2 tablespoons white sugar</p><p>1 cup freshly squeezed lemon juice</p><p><br /></p><p>Heat 3/4 cup sugar and 1/2 cup water in a small saucepan over medium heat. Cook and stir until sugar has dissolved, about 2 minutes. Let cool.</p><p><br /></p><p>Place blackberries and remaining 2 tablespoons of sugar in a blender. Blend until smooth.</p><p><br /></p><p>Combine simple syrup, blended blackberries, remaining 4 cups of water, and lemon juice. Place a fine-mesh sieve over a pitcher and pour lemonade into the pitcher; discard solids. Serve over ice.</p>zozzobrahttp://www.blogger.com/profile/09670010976809160523noreply@blogger.com0tag:blogger.com,1999:blog-5244301066213870302.post-69793988118403454132023-12-14T10:54:00.000-08:002023-12-14T10:54:14.026-08:00Grilled Bourbon Chicken marinade<p> 3 to 4 boneless, skinless chicken breasts, cut into pieces for kabobs</p><p>1/2 cup low sodium or gluten-free soy sauce</p><p>1/2 cup unsweetened apple sauce</p><p>1/2 cup finely chopped yellow onion</p><p>2 teaspoons grated ginger</p><p>4 garlic cloves, minced</p><p>1/4 cup bourbon</p><p>1/4 cup BBQ sauce</p><p>2 tablespoons apple cider vinegar</p><p>2 tablespoons brown sugar</p><p>1 1/2 tsp red pepper flakes</p><p>Place all ingredients in a gallon Ziploc and marinate 2-12 hours, the longer the better.</p>zozzobrahttp://www.blogger.com/profile/09670010976809160523noreply@blogger.com0tag:blogger.com,1999:blog-5244301066213870302.post-84740646631844060222023-12-04T11:17:00.000-08:002023-12-04T11:17:06.909-08:00Collard Greens<p> 2 - 1lb bags</p><p>1 extra large smoked ham hock make sure it is meaty!</p><p>2 tbsp granulated sugar</p><p>1 tbsp seasoned salt</p><p>2 tsp worcestershire sauce</p><p>2 tsp apple cider vinegar</p><p>1 tsp crushed red pepper flakes you can go down on this to 1/2 teaspoon if you like less heat.</p><p>1/4 tsp garlic powder</p><p>1/4 tsp paprika</p><p>1/4 cup finely chopped onion</p><p><br /></p><p>Start by pulling and tearing greens away from stems. Take a hand full of greens, roll them up and cut the rolls horizontally into small pieces. We personally remove the stems but this is a personal decision.</p><p>Next, add greens to empty clean sink and wash them removing all grit, sand and debris thoroughly with cold water until water becomes clear.</p><p>Next rinse the ham hock very well then add to a large pot along with enough water to fully submerge the ham hock then cover with a lid. Cook over medium high heat for about 45 minutes or until ham hock is near being tender.</p><p>Once ham hock is almost tender, add greens and about 4-5 additional cups of water (or chicken stock for more flavor) or enough to just barely cover greens to the pot. This will become your pot likker.</p><p>Add along the rest of the ingredients to the pot and cook while covered for at least 2 hours or until completely tender. Most water should have evaporated by this point just having enough to barely cover the greens.</p>zozzobrahttp://www.blogger.com/profile/09670010976809160523noreply@blogger.com0tag:blogger.com,1999:blog-5244301066213870302.post-64408983723640119582023-12-01T10:48:00.000-08:002023-12-01T10:48:16.993-08:00Pina Colada Rum Cake <p>1 box Duncan Hines Classic Golden Butter Cake mix (preferred mix) or Classic Yellow</p><p>1 stick unsalted butter, softened</p><p>3 large eggs</p><p>8-oz. can crushed pineapple in juice, drained (reserve juice to make 1/4 cup)</p><p>1/4 C reserved juice of crushed pineapple</p><p>1/4 C Malibu Rum (or any light rum)</p><p>Preheat oven to 350 degrees. Spray Pam for baking into a bundt pan. Using an electric mixer, combine cake mix, butter, eggs, 1/4 C reserved juice and 1/4 C Rum, beat at low speed to combine. Beat at medium speed for two minutes. Fold in drained crushed pineapple. Pour batter in prepared pan Bake 33-36 minutes or until toothpick inserted comes out clean. While cake is baking, prepare glaze.</p><p><br /></p><p>GLAZE:</p><p>1/2 C cream of coconut (Coco Lopez)</p><p>1/2 C Malibu rum</p><p>1/4 C confectioner’s sugar</p><p>Shake cream of coconut can well before measuring. Add cream of coconut to small saucepan and heat just until bubbles form. Remove from heat and stir in rum. Set aside. When cake is done baking, set on rack. Use a thin bamboo skewer to poke holes in cake. Pour half of glaze over warm cake, letting it soak in.</p><p>When cake is cool, turn onto serving plate. Whisk together remaining glaze with confectioner’s sugar until smooth and drizzle over top of cake.</p>zozzobrahttp://www.blogger.com/profile/09670010976809160523noreply@blogger.com0tag:blogger.com,1999:blog-5244301066213870302.post-58901115342338370052023-12-01T10:36:00.000-08:002023-12-01T10:36:26.017-08:00Green Bean Casserole<p><b>Green Beans</b></p><p>1 ½ lbs. fresh green beans washed. See notes for frozen or canned.</p><p>½ teaspoon baking soda</p><p>2 Chicken bouillon cubes</p><p><b>Filling</b></p><p>8 oz. mushrooms plus a pinch of salt for cooking</p><p>3 cloves garlic minced</p><p>3 tablespoons butter divided</p><p>3 tablespoons flour</p><p>1 cup chicken broth</p><p>1 cup half and half</p><p>1 teaspoon Worcestershire sauce</p><p>½ teaspoon EACH: onion powder, dried parsley, mustard powder</p><p>¼ teaspoon salt</p><p>1/8 teaspoon pepper</p><p>3 tablespoons Parmesan cheese grated</p><p>1 ½ cups cheddar cheese shredded</p><p>1 cup crispy fried onions</p><p><b>Instructions</b></p><p>Preheat oven to 375° F.</p><p>Begin boiling water in a large soup pot or Dutch oven. Once a boil is reached, add the baking soda and bouillon.</p><p>Meanwhile, combine the chicken broth, half and half, Worcestershire sauce, onion powder, parsley, mustard powder, salt, and pepper in a medium measuring cup with a spout. Set aside.</p><p>Dice the mushrooms and cut the green beans in half or into thirds.</p><p>Boil the Green Beans</p><p>Boil the green beans for 5 minutes. Set a timer to avoid overcooking, we don’t want them to be mushy. When they’re done, they’ll have softened but will still hold their shape nicely.</p><p>Drain well and rinse with cold water to stop them from cooking further. Spread out on a clean dish towel to dry.</p><p><b>Make the Filling</b></p><p>Use the same pot that you used to boil the green beans and melt 1 tbsp. butter over medium heat. Add the mushrooms, garlic, and a pinch of salt and cook for 4-5 minutes, stirring continuously.</p><p>Add the remaining butter along with the flour and cook for 2 more minutes.</p><p>Add the chicken broth mixture in small splashes, stirring continuously. (Adding it slowly ensures that the mixture is thick and that the roux doesn’t break.)</p><p>Bring it to a boil, then reduce to a simmer. Let it bubble gently for 4 minutes, or until desired consistency is obtained. Stir occasionally as it cooks.</p><p>Remove from heat. It will thicken a little more upon standing.</p><p><b>Assemble and Bake</b></p><p>Add the green beans and stir to combine. Stir in the Parmesan cheese along with half of the cheddar cheese and half of the crispy fried onions.</p><p>Transfer to a lightly greased baking dish. (I used a 9x13-inch, but any size that holds the casserole is fine!) Top with remaining cheddar cheese and fried onions.</p><p>Bake uncovered for 20 minutes, or until the top is brown and bubbly. Serve!</p><p><b>Notes</b></p><p>Cheese: Shred/grate the cheese from a block as it will melt and taste much better than packaged cheese. I use Cracker Barrel Sharp Yellow and Belgioioso Parmesan. </p><p>Baking Soda: Adding baking soda to the water helps maintain the vibrant color of the green beans!</p><p>Using Frozen Green Beans: Let frozen green beans thaw and pat them completely dry. Boil for just 3 minutes instead of 5.</p><p>Using Canned Green Beans: Drain the beans and pat them completely dry. No need to boil them first. Note that canned green beans contain sodium as well.</p><p>An alternative topping option is 3/4 cup crushed Ritz crackers + 1.5 tbsp. melted butter.</p><p>Check out all of my holiday recipes here!</p><p><b>Make Ahead Method:</b></p><p>This can be prepared up to 2 days ahead of time.</p><p>Assemble the casserole as outlined but don’t top with fried onions yet. Cover and refrigerate until ready to serve.</p><p>To serve, cover and bake for 10 minutes, then add the fried onions and bake uncovered for 15 minutes, or until brown and bubbly.</p><p><b>Storage:</b></p><p>Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.</p><p>Leftover casserole does freeze/reheat well (aside from the crunchy topping doesn't stay crispy).</p><p><br /></p><p><b>From:</b> https://thecozycook.com/green-bean-casserole/</p><div><br /></div>zozzobrahttp://www.blogger.com/profile/09670010976809160523noreply@blogger.com0tag:blogger.com,1999:blog-5244301066213870302.post-63018203910647709252023-11-06T08:12:00.004-08:002023-11-06T08:12:14.794-08:00Congri<p><b> INGREDIENTS </b></p><p>3 slices thick-cut bacon (save the bacon fat!)</p><p>1/2 cup green bell pepper chopped</p><p>1 small onion chopped</p><p>2 cloves garlic minced</p><p>1 cup uncooked long-grain rice</p><p>15 ounces canned black beans*</p><p>1 1/2 cups water (if using dry black beans, see note below)</p><p>1/2 teaspoon cumin</p><p>1/2 teaspoon oregano</p><p>1 bay leaf</p><p>Salt and pepper to taste</p><p><b>INSTRUCTIONS </b></p><p>In a Dutch oven, add bacon slices and fry until fully cooked and crispy. Do not discard the bacon fat. Transfer the bacon slices to a paper towel-lined plate to drain. Roughly chop them and set aside.</p><p>In the same Dutch oven with the bacon fat, add green peppers and onions. Sauté for about 3 minutes. Add garlic and cook for 30 seconds.</p><p>Add rice, black beans with the liquid from the can (if using dry black beans, see note below), water, cumin, oregano, bay leaf, salt, and pepper. Cover, reduce heat to simmer, and cook for 40 minutes. DO NOT OPEN THE LID. The steam is what cooks the rice.</p><p>After 40 minutes, remove from heat. Keep the lid on for another 10 minutes. Fluff with a fork then stir in the chopped bacon. Serve and enjoy!</p><p><b>NOTES</b></p><p>If you have the time, you could use dry beans using the following method.</p><p>Soak 6 ounces of dry black beans in a pot full of 3 cups of water overnight.</p><p>The next day, drain and then add 5 new cups of water to the pot.</p><p>Bring to a boil and cook them for 60 minutes, stirring frequently. Be careful not to let the beans dry out completely.</p><p>You can add 1 cup of water if they are absorbing the water too quickly. Keep an eye on them. You can remove a few beans from the pot and squish them with the back of a spoon to make sure they have softened.</p><p>After softening the beans for 60 minutes, transfer them to a bowl with 1 1/2 cups of its cooking liquid. Set aside.</p><p>Continue making the Moros in step 3 of the recipe following the ingredients exactly as they are stated in the Moros recipe using the softened black beans with their reserved liquid in place of the canned beans.</p>zozzobrahttp://www.blogger.com/profile/09670010976809160523noreply@blogger.com0tag:blogger.com,1999:blog-5244301066213870302.post-21005534892478698402023-11-06T08:10:00.007-08:002023-11-06T08:10:47.980-08:00 Carne Asada Steak Tacos<p><b>Marinade</b></p><p>1 1/2 - 2 pounds flank steak pounded to an even thin thickness</p><p>1/4 cup reduced sodium soy sauce</p><p>1/4 cup orange juice</p><p>2 tablespoons lime juice</p><p>2 tablespoons olive oil</p><p>1 tablespoon brown sugar</p><p>1 teaspoon liquid smoke</p><p><br /></p><p><b>Spice Mix</b></p><p>1 tablespoon ground cumin</p><p>1 tablespoon garlic powder</p><p>2 tsp EACH smoked paprika, chili powder</p><p>1 tsp EACH salt, onion powder, ground coriander</p><p>1/2 tsp EACH pepper, cayenne pepper</p><p><br /></p><p><b>Instructions</b></p><p>Add Spice Mix seasonings to a small bag or sealable container; whisk and set aside.</p><p>Add all Marinade Ingredients (except steak) to a large freezer bag and whisk to combine. Add 3 tablespoons Spice Mix to Marinade and whisk to combine. Add steak, squeeze out excess air, seal and turn to evenly coat. Marinate in the refrigerator 4-12 hours (the longer the better).</p><p>While steak is marinating, prepare pico de gallo and other toppings aside from guacamole and refrigerate.</p><p>When ready to grill, mix remaining Spice Mix with 2 tablespoons olive oil to create a wet Spice Rub.</p><p>Discard marinade and pat steaks dry with paper towel. Rub steak evenly all over with Spice Rub and let rest at room temperature for 30 minutes. I use this time to make guacamole (recipe to follow).</p><p>Grease and preheat outdoor grill or indoor grill pan to high heat. Add steak and turn down to medium-high. Grill steak for 5-6 minutes per side, turning once, for medium (recommended 145 degrees F). For medium- well, continue cooking steak over indirect flame for an additional 5-10 minutes per side, depending on thickness. *If you like your steaks rare then use HIGH heat so you can get the charred outside in less time.</p><p>Remove steak and let rest 10 minutes before chopping into small pieces.</p>zozzobrahttp://www.blogger.com/profile/09670010976809160523noreply@blogger.com0tag:blogger.com,1999:blog-5244301066213870302.post-89886596544248994002023-10-13T08:14:00.006-07:002023-10-13T08:14:33.781-07:00 Guinness Battered Onion Rings<p>Servings: 8 servings</p><p><b>Ingredients</b></p><p>2 large sweet onions preferably Vidalia</p><p>2 cups buttermilk</p><p>4-6 cups canola or vegetable oil for frying</p><p>2 cups all-purpose flour</p><p>½ cup cornstarch</p><p>1 Tbsp baking powder</p><p>1½ tsp paprika</p><p>1 tsp garlic powder</p><p>1 tsp kosher salt plus more for finishing</p><p>1 14.9-oz. can Guinness, or another stout beer</p><p>2 Tbsp Dijon mustard</p><p>½ Tbsp honey</p><p><b>Instructions</b></p><p>Peel and slice onions into ½" rings. Separate rings and place in a large bowl with buttermilk; let soak for 30 minutes.</p><p>Meanwhile, using a heavy-bottomed pan or Dutch oven, heat oil to 360°F.</p><p>Using a large bowl, whisk together the flour, cornstarch, baking powder, paprika, garlic powder and salt. Set bowl aside.</p><p>In a separate bowl, whisk together the beer, mustard and honey. Pour liquid mixture into bowl with the dry ingredients; stir until well combined.</p><p>Line a baking tray with paper towels or brown paper bags; place tray next to the pot of oil.</p><p>Working with 1-2 onion rings at a time, remove the onion rings from the buttermilk and dip into the batter. Allow excess batter to drip off of the onion rings and then carefully place into the hot oil.</p><p>Let fry for 1-2 minutes per side, flipping occasionally.</p><p>Remove onion rings from oil and place on baking tray. Repeat process with remaining onion rings. (Tip: Don’t dip the onion rings into the batter until right before you fry them. Also, make sure not to overcrowd the pot with too many onion rings at one time.)</p><p>Sprinkle onion rings with additional salt before serving.</p><p><br /></p><p>From: https://spicedblog.com/guinness-battered-onion-rings/</p>zozzobrahttp://www.blogger.com/profile/09670010976809160523noreply@blogger.com0tag:blogger.com,1999:blog-5244301066213870302.post-49642517555852064052023-10-12T06:24:00.003-07:002023-10-12T06:24:33.750-07:00PINA COLADA RUM CAKE RECIPE <p> INGREDIENTS:</p><p>1 box Duncan Hines Classic Golden Butter Cake mix (preferred mix) or Classic Yellow</p><p>1/4 C (4 oz.-1 stick) unsalted butter, softened</p><p>3 large eggs</p><p>8-oz. can crushed pineapple in juice, drained (reserve juice to make 1/4 cup)</p><p>1/4 C reserved juice of crushed pineapple</p><p>1/4 C Malibu Rum (or any light rum)</p><p><br /></p><p>Preheat oven to 350 degrees. Spray Pam for baking into a bundt pan. Using an electric mixer, combine cake mix, butter, eggs, 1/4 C reserved juice and 1/4 C Rum, beat at low speed to combine. Beat at medium speed for two minutes. Fold in drained crushed pineapple. Pour batter in prepared pan Bake 33-36 minutes or until toothpick inserted comes out clean. While cake is baking, prepare glaze.</p><p><br /></p><p>GLAZE:</p><p>1/2 C cream of coconut (Coco Lopez)</p><p>1/2 C Malibu rum</p><p>1/4 C confectioner’s sugar</p><p><br /></p><p>Shake cream of coconut can well before measuring. Add cream of coconut to small saucepan and heat just until bubbles form. Remove from heat and stir in rum. Set aside. When cake is done baking, set on rack. Use a thin bamboo skewer to poke holes in cake. Pour half of glaze over warm cake, letting it soak in.</p><p><br /></p><p>When cake is cool, turn onto serving plate. Whisk together remaining glaze with confectioner’s sugar until smooth and drizzle over top of cake.</p>zozzobrahttp://www.blogger.com/profile/09670010976809160523noreply@blogger.com0tag:blogger.com,1999:blog-5244301066213870302.post-76711289738985494332023-10-11T07:44:00.011-07:002023-10-11T07:47:23.482-07:00Shrimp Scampi Linguine<p>1 pound linguine noodles, white or wheat</p><p>4 Tablespoons unsalted butter</p><p>3 Tablespoons olive oil</p><p>5 cloves garlic, minced</p><p>1 pound large shrimp, about 20 shrimp, peeled and deveined</p><p>salt and freshly ground black pepper, to taste</p><p>1/2 cup fresh chopped parsley, chopped</p><p>lemon zest, from 1/2 of a large lemon</p><p>1/4 cup fresh lemon juice, about 2 lemons</p><p>1/2 lemon, thinly sliced in half-rounds</p><p>crushed red pepper flakes, to taste</p><p>1/2 cup freshly grated parmesan cheese</p><p><b>Instructions</b></p><p>Bring a large pot of water to boil. Add a little bit of oil and salt to the boiling water and cook the linguine according to package instructions.</p><p>Meanwhile, season the shrimp with salt and pepper and set aside.</p><p>Add the butter and olive oil to an extra-large skillet over medium-low. Once the butter has melted, add the garlic and sauté for 1 minute, being careful not to burn it. </p><p>Add the shrimp and sauté just until they turn pink, about 4-5 minutes, tossing often.</p><p>Remove from the heat and add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. </p><p>Toss to combine. Season with additional salt and pepper, if needed.</p><p>When the pasta is cooked, drain the water and add the noodles to the sauté pan. </p><p>Top with fresh parmesan cheese and toss everything gently to combine. Serve.</p><p><b>Notes</b></p><p><b>Variations:</b></p><p>Add White Wine: Add 1/4 cup of white wine in step 3, sautéing for a few minutes to let it cook down a little.</p><p>Add Veggies: Toss in some asparagus and cherry tomatoes.</p><p>Zucchini Noodles: For a healthier twist, swap out the linguine for zucchini noodles.</p><p><br /></p>zozzobrahttp://www.blogger.com/profile/09670010976809160523noreply@blogger.com0tag:blogger.com,1999:blog-5244301066213870302.post-72412079232766530272023-10-10T10:46:00.004-07:002023-10-10T10:46:40.852-07:00 Pasta Fagioli<p>1 tablespoon extra-virgin olive oil, plus extra for drizzling</p><p>1 onion, chopped fine</p><p>1 carrot, peeled and chopped fine</p><p>1 ounce pancetta/bacon </p><p>½ teaspoon table salt</p><p>¼ teaspoon pepper</p><p>1 tablespoon tomato paste</p><p>1/2 can Diced Tomatoes</p><p>2 garlic cloves, minced</p><p>⅛ teaspoon red pepper flakes</p><p>1 Bay leaf</p><p>Pinch of Thyme</p><p>Pinch of Basil</p><p>Pinch of Rosemary</p><p>2 cups chicken broth</p><p>1 (15-ounce) can cannellini beans, undrained</p><p>½ cup ditalini</p><p>¼ cup grated Parmesan cheese, plus extra for serving</p><p>¼ cup finely chopped fresh basil</p><p>Heat oil in medium saucepan over medium heat until shimmering. Add onion, carrot, pancetta, salt, and pepper and cook until vegetables are softened, 6 to 8 minutes.</p><p>Add tomato paste, garlic, and pepper flakes and cook until fragrant, about 2 minutes. Stir in broth and beans and their liquid, scraping up any browned bits, and bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, until liquid has thickened slightly, about 10 minutes.</p><p>Increase heat to medium and bring to boil. Add pasta and cook, stirring occasionally, until pasta is al dente, 10 to 12 minutes. Off heat, stir in Parmesan and basil. Serve, drizzling with extra oil and passing extra Parmesan separately.</p>zozzobrahttp://www.blogger.com/profile/09670010976809160523noreply@blogger.com0