Archive for the ‘Recipes’ Category

Portobello Mushroom Cap

Portobello Mushroom Cap

Portobello Mushroom Cap

Today at my local grocery store, I saw some prepackaged stuffed portobello mushrooms and almost purchased them.  In the end, I decided to make my own.  They were fairly easy and delicious!

Ingredients:

  •  2 large portobello mushroom caps
  • 1 shallot
  • 2-3 cloves of garlic
  • 3-4 tablespoons of olive oil
  • 1-2 tablespoons of balsamic vinegar
  • package of fresh mozzarella
  • dash of basil

Prepare the mushrooms by cleaning them gently with a damp paper towel, then mince the shallot and garlic cloves together.  Combine shallots, garlic, olive oil and vinegar in a small bowl.  I do not usually measure the olive oil and vinegar, but rather mix it together by taste.  Just make enough to fill the gills of the mushroom and coat the other side of both the mushroom caps.

Place mushroom caps with the gills side up in a bowl and cover with the mixture. Let marinate for 30 mins to 1 hour and add 2 slices/pieces of mozzarella cheese.  Cook about 15 mins on low heat in a cast iron grill pan, outdoor grill, or saute pan.  Keep covered to melt the cheese.  The mushroom should be firm to the touch, but not soggy with the juices flowing out of it.  Sprinkle with basil and enjoy!

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31

01 2013

Jalapeno Turkey Burgers

This recipe is a modification from my classic turkey burgers in that it provides a bit more kick.  The heat factor is fairly moderate, but that will vary depending on how hot and how many jalapenos used.

Ingredients:

  • 1 package of ground turkey (usually, 1 1/4 lbs)
  • 1/3 of large red onion, minced
  • 2-3 cloves garlic, minced
  • 1-2 fresh jalapenos, minced
  • 1 large egg
  • 1/4 cup breadcrumbs
  • dash of hot sauce
  • salt and pepper
  • pepper jack cheese
  • hamburger buns
  • sliced tomatoes

Directions:

  1. Preheat outdoor grill, indoor electric grill or grill pan.  Spray or coat with oil if not nonstick.
  2. Scramble egg in medium sized mixing bowl.  Add ground turkey, red onion, garlic, jalapenos and spices.  Mix gently with hands, try not to over mix as this will cause the meat to break up into fine pieces.  During the mixing process slowly add the breadcrumbs.  The egg and breadcrumbs help hold the turkey together, while retaining moisture.
  3. Gently form into 4-5 burger patties. The meat needs to be packed fairly tight to not fall apart, but not over packed to cause dry firm burgers.
  4. Grill on high heat for 5 to 10 minutes per side or to 165° F internal temperature.  It is important not to flip or move the burgers until the first side has created a crust along the grill grates.
  5. Melt pepper jack cheese on top during last few minutes of grilling.
  6. Add fresh sliced tomatoes and turkey burger to a bun.  Enjoy!
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13

08 2009

Chipotle Cilantro Lime Rice Recipe Leaked

Chipotle Burrito

I love Chipotle and I love their rice.  While browsing the internet to try to figure out how many calories a Chipotle burrito has I stumbled across a posting with the ingredients for the cilantro-lime rice.  The full batch ingredients are as follow:

Chipotle Cilantro Lime Rice

  • 12 pounds of rice (uncooked)
  • 3 cups soybean oil
  • 1 cup fresh cilantro
  • 2 Tablespoons salt
  • 1/2 cup lime juice

Directions: Cook rice as package states, add the rest of the ingredients.

Pretty simple, but oh so yummy.  Now you ask, when will I ever need 12 uncooked pounds of rice?  I guess that is a bit much, so here it is divided by 27.43  (12lbs = 192oz/7 oz per cup = 27.43 cups) for a more reasonable amount.

Normal Serving Size of Chipotle Cilantro Lime Rice

  • 1 cup of rice (uncooked, about 7 oz)
  • 2 Tablespoons soybean oil (okay, it’s technically 1.75 US Tablespoons)
  • 2 teaspoons fresh cilantro (1.75 US teaspoons)
  • Dash of Salt (.22 US teaspoons)
  • 1 teaspoon of lime juice (.875 US teaspoons)

Directions: Cook rice as package states, add the rest of the ingredients.

So there you go, now I want Chipotle.  Anyone else have any of their other recipes?  Oh by the way, they do not officially post their nutrition content, but most people estimate 800-1200 calories depending on what is ordered and the quantity delivered during assembly.

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17

10 2008

Everything but the Kitchen Sink Chicken or Turkey Stew

I have been making this recipe for a few years now, ever since I got a crock pot. The ingredient list is based on a 4 quart slow cooker so this recipe will serve 6-8 people.

Preparation Time: 30-45 minutes

Cook Time: 2-3 hours

Ingredients

  • 1lb+ turkey or chicken breasts
  • 2Tbps olive oil
  • flour for dredging
  • 4-5 potatoes – cubed
  • 1-2 onions – cubed
  • 3-4 carrots – sliced
  • 2-3 celery stalks – sliced
  • 3-4 cloves garlic – minced
  • 2 cans (14.5 oz a piece) chicken broth
  • pinch dried basil
  • pinch dried parsley
  • bay leaf
  • dash fresh ground black pepper
  • dash ground red pepper if you like things spicy…

Cut up all of the vegetable as suggested in the ingredients list and put them into the slow cooker. The idea is to almost fill it up, but leave enough room for the meat. Add the chicken broth and turn it on high.

Heat a large skillet over medium heat with the olive oil. Cube the chicken or turkey and dredge in the flour. Cook in the large skillet until lightly browned on all sides. Add to the slow cooker and stir. Next, add water to the slow cooker until it is 1-2 inches below the top. As the vegetables cook down the water will rise to cover the rest of them and hopefully not boil over. Add the rest of the spices (salt is not needed since the chicken broth has plenty) and cover. Stir every hour or so and enjoy when potatoes are cooked through!

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20

01 2007

Gourmet Tuna Magic

The following is a recipe for my latest creation, a version of Kroger’s tuna magic but from much better ingredients!

Preparation Time: 10-15 minutes

Bake Time: 20-25 minutes 

 Ingredients

  • 1/2 (8 oz) package of egg noodles
  • 1 can of cream of mushroom soup
  • 1/2 cup of milk
  • 1 can of tuna fish
  • frozen or fresh vegetables of choice (I used a frozen medley)
  • 2 tablespoons of butter
  • shredded cheese (optional)
  • French fried onions (optional)
  • dash of pepper
  • dash of paprika
  • dash of salt

Start by boiling a large pot of water for the egg noodles.  Add a dash of salt to flavor the noodles once the water starts to boil.  Cook noodles 7-8 minutes.

While waiting for water to boil combine tuna, soup, milk, pepper, and paprika in a small sauce pan and heat on low. This is easier than trying to stir all the ingredients together in the casserole dish.

At the same time, cook fresh or frozen vegetables of choice in another sauce pan.  This reduces the amount of time the dish needs to spend in the oven.

Combine egg noodles and butter to coat in 8″ x 10″ casserole dish.  Add vegetables and soup mixture.  Combine thoroughly and top with as much shredded cheese as desired.

Bake 20 minutes at 375 degrees.  Top with French friend onions if desired and bake 5 more minutes.

Enjoy!

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23

02 2006