Sunday, September 25, 2016
1 lb. Penne Pasta (you can use whatever pasta you like)
1 Red Pepper - Seeded & Diced
1 Bunch Broccoli - Chopped (you can peel the stalks and chop them up and use)
1/2 Onion - Sliced
2 Garlic Cloves - Smashed
1 Carrot - Thinly sliced
3 Handfulls Spinach
2 Chicken Breasts - Cooked - Diced (optional)
4 tbsp - Butter
4 tbsp Flour
1 Cup Milk
1/4 Cup Parmesan Cheese - Grated
1 Cup Mozzarella Cheese - Shredded
1/2 Cup White Cheddar Cheese
1/2 tsp Nutmeg
1 tsp Cayenne Pepper
1 tsp Salt
In a large pot of boiling water add a handful of salt and add the pasta. Cook 7-10 minutes or until al dente. (about a minute shy of being fully cooked. You're going to finish it in the sauce).
While the pasta is cooking, in a large pan over med/high heat, melt the butter. Add the flour and whisk to combine. Add in the milk and keep whisking. Add in the cheeses, nutmeg, cayenne and salt.
In the pan w/ the cheese sauce add the onion, garlic and spinach.
In the last 2 minutes of the pasta cooking in the water, add in the red pepper, broccoli, carrots.
Drain the pasta/veggies. Add to the cheese sauce. Add the chicken (optional).
Stir to combine and taste to adjust seasonings. Enjoy.
#foodie #cheftainment #tasty #foodnetwork #yummy #FamilySuperFood #pasta #chicken
Saturday, September 17, 2016
3 tbsp Extra Virgin Olive Oil (EVOO) (or chicken schmaltz)
3 tbsp Butter
2 Carrots - Diced
2 Celery Stalks - Diced
1/2 Large Onion - Dice
2 Cloves Garlic - Diced
1/2 Red Pepper - Diced
1/2 Green Pepper - Diced
1 Large Jalapeno - Seeds Removed - Diced
1 Can Black Beans - Drained & Rinsed
1 Can Petite Diced Tomatoes
1 Can Hominy - Drained
2 Chicken Breasts - Boneless, Skinless - Grilled w/ salt, pepper, taco seasoning. Shredded.
2 tbsp -Kosher Salt
1 tbsp - Pepper
2 tbsp - Cumin
1 tbsp Taco Seasoning
1/2 Cup Tortilla Soup Seasoning (if you can't find, then just up the other spice levels)
4 Cups - Chicken Stock
4 Cups Vegetable Stock
2 Cups Water
6 Corn Tortillas - Finely shredded
Cheddar Cheese - Shredded
In a large pot over med/high heat add EVOO & Butter. Add in onions and cook about 2 minutes. Add carrots and cook about 2 minutes. Add in celery, garlic, peppers. Stir to combine.
Add in salt, pepper, cumin, taco seasoning and tortilla soup seasoning. You might have to add in about 1/2 cup of water. Cook about 10 minutes. Add in black beans, tomatoes, hominy. Cook about 10 minutes.
Add in the chicken stock, vegetable stock and 2 cups of water. Stir to combine. Add in shredded tortillas. Bring to a boil and add in the chicken. Simmer about 30 minutes.
Adjust seasoning accordingly. I garnished w/ cheddar cheese, tortilla chips and cilantro and served w/ corn muffins. Maybe a squeeze of lime and some sour cream would be good too.
#Enjoy #foodie #cheftainment #mexicanfood #foodnetwork #healthyfood #soup
Friday, September 16, 2016
1 Large Onion - Peeled & Sliced
2 tbsp Extra Virgin Olive Oil (EVOO)
1 tsp Kosher Salt
1 tbsp Sugar
2 tbsp Balsamic Vinegar
In a pan over med/high heat add the EVOO. After about 10 minutes of occasionally stirring add salt & 1/4 cup hot water and continue stirring. You will see the onions start to turn brown.
Start stirring more frequently. Add a splash of water if necessary and cook another 5 minutes. Add sugar and balsamic and cook another 5 minutes.
Perfect for sandwiches, burgers, quesadillas, eggs, etc.
#foodie #cheftainment #onions #burgers #foodnetwork
Tuesday, September 13, 2016
3 1/2 lb. Pork Loin - Trimmed of fat and patted dry & trussed - Room temperature
2 tbsp Kosher Salt
1 tbsp Pepper
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Cumin
1 tsp Smoked Paprika
1 tsp Taco Seasoning
1 tsp Dried Mustard
1 tsp Roasted Pepper Powder (Optional - I make my own)
1 tsp BBQ Seasoning
1 tbsp Brown Sugar
1/4 Cup Extra Virgin Olive Oil (EVOO)
3 tbsp Butter
1/4 Cup Vegetable Oil
1/2 Cup Vegetable Stock (or Chicken or whatever you have)
1/4 Large Onion - Chopped
In a bowl, mix together the spices to combine. Generously rub the spices over the pork loin and press into the meat.
In a baking dish add vegetable stock and onion. Set aside.
In a pan over med / high heat, add the EVOO, butter and vegetable oil. Add the seasoned pork loin and brown on all sides (and ends) about 2-3 minutes per side. Transfer to baking dish and cover with foil.
In a preheated to 375 degree oven, add the pork loin and cook for about 35 minutes. Increase the oven to 400 degrees, remove the foil and cook the pork loin for about another 10 minutes or until it reaches an internal temperature of 145 degrees.
Let pork loin rest for 10-15 minutes.
Take the juices and onion from the baking dish and blend for gravy.
#foodie #cheftainment #porkloin
Saturday, September 3, 2016
12 New Potatoes - Peeled
2 Carrots - Peeled & carved into a ball (carving optional)
12 Brussels Sprouts - Bottom cut off and then cut an X in the bottom
12 Grape Tomatoes
6 Scallions - Roots cut off
3 Cloves Garlic - Peeled, Sliced thick
3 Cups Vegetable Stock
1 tsp Cumin
1 tsp Salt
1/2 tsp Pepper
Extra Virgin Olive Oil (EVOO)
1 tbsp Celery or Parsley Leaves for garnish
Preheat oven to 375 degrees.
In a baking dish add potatoes, carrots, onion, sprouts, tomatoes, scallions & garlic. Sprinkle w/ cumin, salt, pepper. Add the vegetable stock. Should cover about 3/4 of the vegetables. Depending on your baking dish you might need to add more.
Cover w/ aluminum foil.
Place beet on aluminum foil and drizzle w/ EVOO. Wrap foil around beet and put on a cookie sheet or baking dish (to catch juice).
Put veggies and beet in oven for 45 minutes. Take veggies out and raise oven temp to 400 and let the beets continue to cook for 15 minutes.
Let beet cool and peel the skin. Cut into slices or chunks.
In a bowl or a plate, assemble the veggies and beet. Pour a little of the veggie stock over them and garnish w/ the celery leaves and pesto.
Maybe serve w/ a chunk of crusty bread to sop up the juices. Should make about 4 portions.
#Cheftainment #foodie #vegan #vegetarian