New recipe thread

[loup garou]

I remember we had a thread a while back to share recipes, but I can't find it. Anyways, I came up with these quesadillas last night and they were so good, I just have to share:

Shrimp and Goat Cheese Quesadillas (makes 2 LARGE quesadillas):

1 1/2 lbs shrimp, headed and peeled
1 lime
2 cloves garlic, chopped
cracked black pepper
2 portabello mushrooms
1 large red pepper
1/2 cup chopped onion
6-8oz goat cheese
2 tbsp sundried tomato paste
4 whole wheat tortillas (burrito size--10-12")
olive oil

Mix shrimp with chopped garlic, pepper, and juice of 1/2 lime. Quickly move to hot pan with a little olive oil in it. Add onioins.
Saute shrimp & onions until done, adding juice of other half of lime while cooking.
Set shrimp aside.
Cut pepper into small strips. Cut mushrooms into large strips. If you have a grill pan/griddle, roast them, otherwise you can cook them in a little olive oil in a frying pan until soft, but not mushy.
Lightly coat one side of each tortilla with olive oil.
Spread 1/2 tbsp of sundried tomato paste on other side of each tortilla.
Add shrimp, onions, peppers, and mushrooms to 2 tortillas on the tomato side.
Crumble goat cheese on top of each.
Top each with other 2 tortillas, olive oil side up.
Transfer assembled quesadillas to large frying pan/griddle on medium-low heat, toasting each side until golden brown and goat cheese is melty. You can either do them one at a time, or have 2 frying pans going at once.

Slice into quarters and serve.

 

[blackdogdeek]

my favorite jambalaya recipe:

2 tablespoons butter
1/3 cup chopped celery
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1 (14.5 ounce) can diced tomatoes
1 1/2 cups chicken broth
2/3 cup white rice
1 teaspoon dried thyme
1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper
1/2 teaspoon hot pepper sauce
1 bay leaf
2 cups cooked, cubed chicken meat


Directions
1 Melt butter or margarine in a large skillet over medium low heat. Add celery, onion and green bell pepper and saute until tender. Stir in tomatoes, broth, rice, thyme or basil, garlic salt, ground black pepper, hot pepper sauce and bay leaf.
2 Bring all to a boil; reduce heat, cover skillet and simmer for about 20 minutes or until rice is tender. Stir in chicken or turkey and cook until heated through. Discard bay leaf and serve hot.

i usually double the recipe but use turkey andouille sausage instead of the second portion of chicken and i cut out the hot sauce because the andouille is spicy enough.

 

[Fausto]

Hehe...I was just about to post this anyway.



PASTA WITH CHICKEN, SUN-DRIED TOMATOES, GORGONZOLA AND PINE NUTS



1/ 2cup chopped drained oil-packed sun-dried tomatoes (2 tablespoons oil reserved)
2 skinless boneless chicken breast halves (about 9 ounces total)

1 pound rotini pasta or medium shell pasta

4 garlic cloves, minced
1/2 cup chopped fresh basil
1/2 cup canned low-salt chicken broth
1/2 cup crumbled Gorgonzola cheese (about 2 ounces)
1/4 cup chopped prosciutto

1/4 cup pine nuts, toasted

Heat 1 tablespoon oil reserved from tomatoes in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until cooked through, about 3 minutes per side. Transfer chicken to plate and cool; do not clean skillet. Cut chicken into 1/2-inch pieces.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta; transfer to large bowl.

Meanwhile, heat remaining 1 tablespoon tomato oil in same skillet over medium-high heat. Add garlic; sauté until tender, about 1 minute. Add sun-dried tomatoes, chicken, basil, broth, cheese and prosciutto to skillet and bring to boil.

Add sauce to pasta and toss to coat. Season to taste with salt and pepper. Top with pine nuts and serve.

Serves 4.

 

[loup garou]

Originally posted by: Fausto1

PASTA WITH CHICKEN, SUN-DRIED TOMATOES, GORGONZOLA AND PINE NUTS

mmm...gorgonzola....drooooooool...

Thanks!

Is it lunchtime yet (I have leftover quesadilla!)???

 

[Fausto]

Originally posted by: werk

Originally posted by: Fausto1

PASTA WITH CHICKEN, SUN-DRIED TOMATOES, GORGONZOLA AND PINE NUTS

mmm...gorgonzola....drooooooool...

Thanks!

Is it lunchtime yet (I have leftover quesadilla!)???

It's a kickass recipe....very rich and satisfying. Good fall/winter food. Had it last night as a matter of fact.

 

[PunDogg]

Originally posted by: blackdogdeek
my favorite jambalaya recipe:

2 tablespoons butter
1/3 cup chopped celery
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1 (14.5 ounce) can diced tomatoes
1 1/2 cups chicken broth
2/3 cup white rice
1 teaspoon dried thyme
1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper
1/2 teaspoon hot pepper sauce
1 bay leaf
2 cups cooked, cubed chicken meat


Directions
1 Melt butter or margarine in a large skillet over medium low heat. Add celery, onion and green bell pepper and saute until tender. Stir in tomatoes, broth, rice, thyme or basil, garlic salt, ground black pepper, hot pepper sauce and bay leaf.
2 Bring all to a boil; reduce heat, cover skillet and simmer for about 20 minutes or until rice is tender. Stir in chicken or turkey and cook until heated through. Discard bay leaf and serve hot.

i usually double the recipe but use turkey andouille sausage instead of the second portion of chicken and i cut out the hot sauce because the andouille is spicy enough.

MY GOD, that sounds soooooo gooooood,
almost lunch time, but wait, i have no chicken or turkey cubes, NOOOOOOOOOOOOOOOO

dOGG

 

[ggavinmoss]

Penne alla Vodka

Ingredients
======================
5 large tomatoes
1/3 cup extra-virgin olive oil
2 garlic cloves, very thinly sliced
1/4 cup vodka
Salt and freshly ground black pepper, to taste
Pinch of red pepper flakes
1 lb. penne
1/2 cup heavy cream
Leaves from 3 or 4 large fresh flat-leaf parsley
sprigs, coarsely chopped

Instructions
======================
Peel and seed the tomatoes, then cut them into small dice. If the tomatoes are very juicy, drain them for about 10 minutes in a colander. Set aside.

In a large fry pan over medium heat, warm the olive oil. Add the garlic and sauté until just starting to turn golden, 1 to 2 minutes. Remove the pan from the stovetop and add the vodka. Return the pan to medium heat and cook until reduced by half. Add the tomatoes, salt, black pepper and red pepper flakes and simmer, uncovered, for 10 minutes.

Meanwhile, bring a large pot of water to a boil over high heat. Generously salt the boiling water, add the pasta and cook until al dente (tender but firm to the bite), 10 to 12 minutes. Drain well and add the pasta to the fry pan.

Add the cream and cook, stirring, over medium heat until the pasta is well coated with the sauce, about 2 minutes. Taste and adjust the seasonings. Pour into a warmed large, shallow bowl. Add the parsley and toss briefly. Serve immediately. Serves 4.

I received this recipe in an e-mail from Williams-Sonoma. It's not too difficult and quite tasty!

-geoff

 

[loup garou]

bump for any dinner ideas