postheadericon Spanish Tortilla (Egg and Potato Dish)

  • 1 lb. potatoes, washed and cut into 1/2 inch slices
  • 1/4 cup olive oil
  • 1 onion, thinly sliced
  • 4 cloves garlic, thinly sliced
  • 2 Tbsp. fresh flat leaf parsley, finely chopped
  • 6 eggs
  • 1 tsp. each salt and black pepper

 

  1. Place potato slices in a large pan, cover with cold water and bring to a boil over high heat. Boil for 5 minutes; drain and set aside.
  2. Heat the oil in a deep-sided, nonstick frying pan over medium heat. Add the onion and garlic and cook for 5 minutes, or until the onion softens. Add potatoes and parsley to the pan; stir to combine. Cook over medium heat for 5 minutes, gently pressing down into pan.
  3. Whisk eggs with salt and pepper; pour evenly over potatoes. Cover and cook for about 20 minutes, on low-to-medium heat until the eggs are just set. Slide onto a serving plate or serve directly from the pan.

 

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postheadericon Green Bean Bundles With Bacon And Brown Sugar

  • 1 lb. bacon
  • 6 Tbsp. butter, melted
  • 1 1/2 tsp. Kosher salt
  • 3/4 tsp. garlic powder
  • 1 1/2 lbs. whole green beans
  • 1/4 cup light brown sugar

 

  1. Preheat oven to 350° F.
  2. Line baking sheets (with sides) with parchment papaer
  3. Cut bacon in half. In a small bowl, mix butter, salt and garlic powder. Bundle 8-10 green beans together and wrap with bacon. Place bundles on baking sheet, putting the cut end of bacon on the bottom. Sprinkle each bundle evenly with brown sugar and drizzle with butter mixture.
  4. Bake for 20-25 minutes, or until bacon is browned.

 

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postheadericon Stuffed Jalapenos

  • 1 8-oz pkg. cream cheese, softened
  • 1/4 cup cilantro, finely chopped
  • 1 8-oz pkg. shredded cheddar cheese
  • 4 green onions, chopped
  • 1 pkg. Hormel Real Bacon Bits
  • 1 tsp. garlic powder
  • 15 medium jalapenos, halved lengthwise and seeded

 

  1. Preheat oven to 350° F.
  2. Mix first 6 ingredients thoroughly.
  3. Stuff jalapeno halves with mixture and place on a parchment-lined baking sheet.
  4. Bake for 20-25 minutes, or until peppers are tender.

 

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postheadericon Bacon Wrapped Stuffed Chicken Breasts

  • 4 cloves garlic, minced
  • 1 10-oz. pkg. fresh spinach leaves
  • 1 Tbsp. olive oil
  • 1/2 cup pepper jack cheese, shredded
  • 4 boneless, skinless chicken breasts, butterflied and pounded thin
  • 8 slices bacon
  • 3 tsp. McCormick Grill Mates Molasses Bacon Seasoning

 

  1. Saute garlic and spinach in olive oil until spinach is wilted. Remove from heat and add cheese, Mix until combined. Let cool slightly.
  2. Spoon equal amounts of mixture onto each chicken breast and roll up. Wrap each roll with 2 strips of bacon. Sprinkle with McCormick Molasses Bacon Seasoning.
  3. Grill on outdoor grill until chicken is cooked through and bacon is browned.

 

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postheadericon Artichoke Parmesan Fillo Shells

  • 3 6-oz jars marinated artichoke hearts, drained
  • 3/4 cup fresh Parmesan cheese, grated (divided use)
  • 1 tsp. garlic salt
  • 1 tsp. fresh lemon juice
  • 8 oz. cream cheese, softened
  • 3 pkgs. Athens Mini Fillo Shells

 

  1. Preheat oven to 350° F.
  2. Combine artichoke hearts, 1//2 cup of Parmesan cheese, garlic salt and lemon juice in food processor. Pulse until finely chopped. Add cream cheese and mix well.
  3. Fill each fillo shell with mixture, using a Ziploc or pastry bag. Place shells on baking sheet; sprinkle with remaining cheese.
  4. Bake for 15-20 minutes.
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postheadericon Adult French Toast

  • 1 tsp cinnamon
  • 2 tsp vanilla
  • 1/4 cup Grand Marnier liqueur
  • 1/2 cup milk
  • 3 large eggs
  • 4 slices of Texas toast
  • 1 Tbsp butter
  • Powdered sugar, to taste

 

  1. In a dish, combine cinnamon, vanilla and liqueur. Whisk to incorporate the vanilla and eliminate the lumps of cinnamon. Add milk and eggs; whisk together. Submerge Texas toast in mixture for 5 seconds.
  2. On a warmed griddle or pan, melt butter; add the bread and cook each side for 2 1/2 minutes.
  3. Slice in half diagonally and sprinkle with powdered sugar.
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postheadericon Lemon Pepper Wings

  • 1 24-oz pkg. chicken wings
  • 2 cups canola oil
  • Pinch of flour (optional)
  • 1/4 cup olive oil
  • 2 Tbsp. butter
  • 3 Tbsp. McCormick lemon pepper seasoning

 

  1. Wash chicken and pat dry.
  2. In a saucepan, heat canola oil to 350° F. If you have a thermometer you can add a pinch of flour, when it dances you know your oil is hot enough. Add wings and cook until they reach an internal temperature of 165° F or about 15 minutes. They should be golden brown.
  3. Combine olive oil and butter in a separate bowl. Microwave for 45 seconds; add the seasoning and mix together. Add the wings into the mixture and toss. Serve.
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postheadericon Pasta With Shrimp

  • 1 1-lb. pkg. penne pasta
  • 1 lb. large shrimp (16 – 20)
  • Salt and pepper, to taste
  • 1/4 cup olive oil
  • 1 garlic clove oil
  • 1 red bell pepper, sliced
  • 1 cup broccoli florets
  • 1 yellow onion, sliced
  • 1 zucchini, sliced
  • 1/2 cup Olive Garden salad dressing

 

  1. Cook pasta according to pkg. directions. Drain and set aside.
  2. Peel and de-vein shrimp; season with salt and pepper.
  3. Heat olive oil in a pan on medium-high heat. Add garlic and veggies; saute to your liking. When your veggies are almost done, add the shrimp and cook until pink. Add pasta then turn off heat. Pour in dressing and serve.

 

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postheadericon Ramen Stir Fry With Veggies

  • 1 pkg. chicken-flavor Ramen noodles
  • 1/4 cup peanut oil
  • 2 garlic cloves, finely chopped
  • 1 cup broccoli florets
  • 1 red bell pepper, sliced
  • 1 medium onion, sliced
  • 1 15-oz. can baby corn
  • 1/2 cup La Choy Stir Fry Sauce
  • tsp. soy sauce
  • 3 green onions, sliced

 

  1. In a saucepan, prepare Ramen noodles and seasoning according to package directions; drain and set aside.
  2. In a wok, heat oil and add the garlic, stirring garlic so it doesn’t burn.
  3. Add all of the veggies, except green onions; saute to your liking. Turn off the heat; add the noodles, stir-fry and soy sauces. Mix together. Before serving, sprinkle with green onions.
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postheadericon White Pizza With Green Topping

Pizza Dough:

  • 2 teaspoons fresh yeast
  • 1 1/2 cups lukewarm water, 98° F
  • 1 cup sifted flour
  • tablespoon olive oil
  • 1/2 teaspoon salt

Filling:

  • 1 cup creme fraiche
  • 1/2 bunch asparagus, cut
  • 10 green olives
  • 2 or 3 green onions, (scallions) chopped about 1 cup chopped herbs (parsley, coriander)
  • 1 clove of garlic
  • salt and pepper to taste
  • 1 fresh mozzarella
  • 2 tablespoons chopped pistachio nuts (toasted lightly in a pan)

Stir the yeast into the water. Add the remaining ingredients and knead well. Cover the dough with a cloth and let rise in a warm place. When the dough has doubled in size, about an hour, divide into two sections. Roll out two 12-inch pizzas and place on parchment paper. Spread with creme fraiche and top with the filling. Bake the pizza at 475°F until lightly golden. This is a delicious variation of the traditional pizza!

 

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