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Entree Recipes

ENTREES/ Vegetarian

Chick Pea & Cauliflower Taco

Chickpea and Cauliflower tacos

Chick Pea & Cauliflower Taco

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By Mrs. Kossenfloffer Serves: 4
Prep Time: 30 minutes Cooking Time: 30 minutes

This is really more of a guide than a recipe. But enjoy! There's cucumber raita and spicy roasted veggies and marinated onions and more.

Ingredients

  • FOR THE TACOS
  • 1 head cauliflower, cut up into bite sized pieces
  • 1 can chickpeas, rinsed and drained
  • purple cabbage, sliced thin
  • flour or corn soft tortillas
  • fresh limes
  • cilantro
  • FOR THE CAULIFLOWER CHICK PEA SAUCE
  • 2-3 tablespoons soy sauce
  • 1-2 tablespoons ketchup
  • 1-2 tablespoons Dijon mustard
  • Worcestershire sauce (Just a few dashes)
  • hot sauce of your choosing to taste
  • 1-2 tablespoons balsamic vinegar
  • olive oil (enough so you have at least half a cup of sauce)
  • kosher salt
  • FOR THE MARINATED ONIONS
  • 1 red onion, sliced
  • Olive oil
  • Red wine vinegar
  • 1/2 teaspoon dried dregano
  • sugar (pinch)
  • FOR THE CUCUMBER RAITA
  • 1/2 cucumber, grated
  • 1 cup Greek style yougurt
  • 2 tablespoons lemon juice
  • 2 garlic cloves, minced
  • Kosher salt to taste
  • Freshly ground black Pepper to taste

Instructions

1

Preheat oven to 400 degrees

2

Combine all the ingredients for the sauce so you end up with about 1/2 cup. I know I did not give exact amounts. That is because some may want it hotter or sweeter or tangier...just taste as you go. Toss the cauliflower and chickpeas with the sauce and roast for about 30 minutes, until cauliflower is tender and starting to brown in spots.

3

TO MAKE MARINATED ONIONS

4

combine all ingredients in a bowl and let it sit out on counter. They will mellow as they sit. Keep on counter for one day.

5

TO MAKE RAITA

6

combine all ingredients and chill

7

TO ASSEMBLE

8

Shmear the raita on a warmed tortiall, top with caulifower and chickpea combi, the onions, the cabbage some cilantro and any hot sauce you like. Squeeze a little lime and enjoy!

ENTREES/ Seafood

Baked Stuffed Shrimp

Baked Stuffed Shrimp

Baked Stuffed Shrimp

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Serves: 5-6
Prep Time: 45 minutes Cooking Time: 20 minutes

These babies are stuffed with crabmeat and Ritz crackers. I know, I had you at Ritz crackers.

Ingredients

  • 1 onion, minced
  • 2 ribs celery, minced
  • 3 cloves of garlic, minced
  • 4 tablespoons fresh parsley, minced
  • 5 tablespoons unsalted butter, divided
  • 1/2 pound crabmeat, picked over
  • 1/2 cup chicken broth
  • 34 Ritz crackers, crushed into crumbs (I counted them)
  • 2 pounds jumbo shrimp, peeled and deveined but leave the tail on
  • paprika to taste
  • fresh lemon wedges for serving
  • parsley for garnish

Instructions

1

Line a baking sheet with parchment paper and set aside.

2

Preheat the oven to 375.

3

In a large saute pan, cook the onions, celery, garlic and parsley in 3 tablespoons of butter until softened. Add the crabmeat and cook until warmed through – about 3 minutes. Add in the chicken broth and the Ritz crumbs and stir to combine. Remove from heat and set aside to cool a bit while you work on the shrimp.

4

Using a sharp paring knife, butterfly the shrimp along the inside of the curve. Don't cut all the way through. It's OK if the tippy top is cut through so you can flatten the shrimp out. Arrange the shrimp on the baking sheet.

5

Using a cookie scoop or a tablespoon put about 2 tablespoons of the crab filling on top of each shrimp. The cookie scoop will do a lot of the work here if you have one. Otherwise, wet your hands to form mounds of the filling.

6

Melt the rest of the butter and drizzle over the shrimp. Sprinkle paprika over all of the shrimp. Cook in the oven for 20 minutes until the shrimp are pink.

7

Serve with lemon wedges.

ENTREES/ Italian/ Uncategorized

Chick-schetta

A simple summer dish. This is so easy, there really isn’t even a recipe, but here goes….

Chick-schetta

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I am purposefully not giving amounts— this should be a low stress dish to make.

Ingredients

  • boneless chicken breasts (either sliced thin or pounded out)
  • herbs de provence
  • fresh tomatoes, chopped (see note)
  • garlic, minced
  • fresh basil, chopped
  • olive oil
  • kosher salt
  • freshly ground black pepper
  • red pepper flakes (optional)
  • 1 bunch blue kale, thick ribs removed, chopped and sauteed in olive oil until soft
  • 1 package gnocchi (fresh from the refrigerator section of you super market) sauteed according to package.

Instructions

1

Chop the tomatoes and place in a mixing bowl. Add the chopped basil, minced garlic, salt, pepper and olive oil and stir to combine. Set aside.

2

Coat the chicken with olive oil and season liberally with salt, pepper and herbs de provence.

3

Grill on both sides until cooked through. (You can also just saute them or use a grill pan on the stove)

4

Place the sauteed kale on a platter. Arrange the chicken on top of the kale and then top with the tomato mixture. Drizzle a touch of balsamic reduction on top. Serve with the gnocchi.

5

Dinner is served!

Notes

I didn't give amounts because you can add as much garlic, basil etc, as you like. I would estimate that you will need at least one tomato per serving. I made 3 boneless chicken breasts, sliced into 6 pieces and I had about 2 cups of chopped tomatoes.

ENTREES/ Uncategorized

Peachy Pork Tenderloin

Peachy Pork Tenderloin

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By Mrs. Kossenfloffer Serves: 4-6
Prep Time: 30 minutes Cooking Time: 15 minutes

Ingredients

  • 2 pork tenderloins
  • 3/4 cup peach jam
  • 1/4 cup soy sauce
  • 1 garlic clove, grated
  • 1 tablespoon rice wine vinegar
  • 3-4 peaches, halved and pits removed
  • Pinch of cayenne pepper
  • 3-4 scallions, sliced diagonally
  • kosher salt

Instructions

1

In a small bowl combine the peach jam, soy sauce, garlic, vinegar and cayenne pepper. Take about a ¼ cup of the marinade and put it in a separate bowl. Place the rest of the marinade in a large enough dish to hold the two pork tenderloins.

2

Brush the ¼ cup of marinade on the pork and sprinkle with kosher salt. Brush some marinade on the peaches too. Place the pork on a grill and cook on all sides. Cook until a meat thermometer registers 140. Also place the peaches on the grill cut side down. After the peaches get a char on them, flip and cook for a few more minutes.

3

Remove the pork and peaches from the grill.

4

Place the pork into the marinade and cover with foil and let sit for 10 minutes. It will continue to cook a bit and soak up the flavor.

5

Slice the pork and spoon the rest of the marinade over the pork. Arrange the cooked peaches on the platter and sprinkle the scallions on top.

ENTREES/ Italian/ Vegetarian

Spinach & Artichoke Ravioli Bake

Spinach and artichoke ravioli bake

Spinach and Artichoke Ravioli Bake

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Serves: 4-5
Prep Time: 15 minutes Cooking Time: 30

All I can say is a child could make this. No offense to the kids.

Ingredients

  • 8 ounces cream cheese
  • 1 1/2 cups shredded mozzarella, divided
  • 3/4 cup Parmesan cheese, grated
  • 3/4 cup sour cream
  • 1 cup milk
  • 3-4 garlic cloves, minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon kosher salt
  • 2 teaspoons freshly ground black pepper
  • red pepper flakes to taste (optional)
  • 8 ounces frozen chopped spinach, cooked and drained
  • 2 15 ounce cans artichoke hearts, quartered
  • 2-3 tablespoons olive oil
  • 1 20-ounce bag frozen spinach and ricotta ravioli (I had a half bag open so I actually used a bag and half and I added just a little more milk and cheese)

Instructions

1

Preheat oven to 375 degrees.

2

In a large bowl, combine 1 cup of the mozzarella, the Parmesan cheese, cream cheese, milk, sour cream, lemon juice, salt and pepper. Stir to combine. Mix in the artichokes and spinach.

3

In a 9 x 13” baking dish, spoon a little of the spinach and artichoke mixture and drizzle a little olive oil over the bottom of the pan. Place half of the ravioli into the baking dish. Next, place half of the remaining mixture over the ravioli and spread it around. Place the rest of the ravioli on top and cover with the remaining mixture. Sprinkle the top with the reserved mozzarella cheese.

4

Place in the oven and bake for 30-40 minutes until it's all melty and bubbling.

Notes

You can use fresh sautéed spinach if you have it handy.

ENTREES/ SIDES/ Vegetarian

Savory Tarts

Puff Pastry Tarts Two Ways

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Serves: 8
Prep Time: 1 hour Cooking Time: 25 minutes

Go out right now and get some frozen puff pastry. Seriously, this stuff is sort of a modern miracle. There are a zillion things you can make with it from palmiers to tarts. Go experiment and have fun. Or just make these tarts like I did.

Ingredients

  • 1 package frozen puff pastry (17.3 ounces/2 sheets) defrosted
  • 4-5 yellow onions, thinly sliced
  • 4 cloves of garlic, mined
  • 2 teaspoons fresh thyme (or you can use 1 teaspoon dried)
  • 3 tablespoons vermouth (or you can use white wine, I just didnt' have any open)
  • 3-4 portobello mushrooms, stems removed and sliced
  • 8 ounces herbed goat cheese
  • 1 cup grated Parmesan cheese
  • Olive Oil
  • fresh basil, sliced

Instructions

1

Preheat the oven to 425 degrees

2

Unfold the puff pastry sheet and on a lightly floured surface roll it until it is 11 by 11 inches.

3

Cut it in half. You will now have 2 rectangles. Place the rectangles on a sheet pan lined with parchment paper.

4

In a large skillet over medium-low heat, heat the olive oil and then add the onions and garlic. Saute for 15-20 minutes until the onions are wilted. Add 1/2 teaspoon of salt and 1/4 teaspoon of pepper, the vermouth and the thyme. Keep cooking for another 15-20 minutes until the onions are light brown. Remove from the heat and set aside.

5

Using a paring knife, score a 1/4 inch wide border around each puff pastry rectangle. Be careful not to cut through the pastry. Within the rectangle, prick the pastry with a fork a few times. This will allow the edges to rise, while the center of the tart won’t get too puffy. Sprinkle a little Parmesan cheese on each tart, staying within the border.

6

Place some of the onion mixture on each rectangle, again staying within the border. Using your hands, crumble a little bit of the goat cheese over each tart. Arrange the sliced tomatoes on top and sprinkle with a little more Parmesan cheese on top.

7

Bake for 20-25 minutes until the pastry has done its thing and is puffy and golden. You can serve these warm from the oven or they are even great room temperature.

8

For the mushroom tart, saute the mushrooms in a little olive oil, sprinkle with salt and pepper. Cook for 10 minutes until soft. Follow the same instructions for the tomato tart, just top with the mushrooms instead of tomatoes

Asian/ ENTREES/ SIDES

Eggplant with Garlic Sauce

Eggplant with Garlic Sauce

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Serves: 4

Ingredients

  • 3 Japanese eggplants, cut into half moons
  • Kosher salt
  • 3 tablespoons soy sauce
  • 4 teaspoons sugar
  • 1 teaspoon ginger, minced
  • 5 garlic cloves, minced
  • 1 teaspoon cornstarch plus more
  • 3 scallions cut into 1 inch pieces

Instructions

1

Sprinkle the eggplant with salt and let it sit for 45 minutes to 1 hour. Wipe clean, but do not rinse. Then toss the eggplant with cornstarch to coat.

2

Mix the soy sauce and sugar with 1 teaspoon of cornstarch.

3

Working in batches saute the eggplant — In a non stick pan, heat the oil. When hot, add some of the eggplant in a single layer. Cook until golden, flip and repeat. Remove from pan, set aside. Repeat with remaining eggplant.

4

Add the garlic, ginger and scallions to the pan. Cook for 1-2 minutes. Then add the eggplant back and pour the sauce over it. stir to combine. Serve with rice or noodles.

ENTREES/ Italian/ Uncategorized

Stuffed Portobello Mushrooms

I made this for the hubby and myself on a night when we just felt like renting a movie and staying in. It was a perfect choice for that sort of evening. We ate this as our dinner, but you could easily serve it as an impressive first course. Also, think of this recipe as more of a suggestion. You can stuff these with pretty much anything you find appealing. Let your creative juices flow.

Stuffed Portobello Mushrooms

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By Mrs. Kossenfloffer Serves: 3-6
Prep Time: 30 minutes Cooking Time: 30 minutes

Ingredients

  • 6 portobello mushrooms, cleaned, stems and gills removed
  • 4 Italian sausages, removed from casings (I used sweet Italian chicken sausages)
  • 1 onion, diced
  • 2-3 stalks of celery, diced
  • 4 garlic cloves, minced
  • 1 cup panko breadcrumbs
  • 1/2 cup chicken stock (or a little wine or even just water)
  • 1 handful parsley, chopped
  • 6-10 fresh basil leaves, chiffonade
  • olive oil
  • red pepper flakes (optional)
  • Kosher salt and pepper
  • 1 pint grape tomatoes (optional)
  • 1/2 cup mozzarella, shredded
  • 1/4 cup Parmesan cheese, grated

Instructions

1

Preheat oven to 375.

2

Line a baking sheet with parchment paper and place the mushrooms stem side down and the tomatoes on the sheet. Drizzle with a touch of olive oil, sprinkle with salt and pepper. Cook for about 15 minutes, until the mushrooms have given off some of their water. Remove from oven and set aside.

3

In a large pan, saute the sausage in olive oil until cooked through. Add the onions and celery and cook until translucent, about 5 minutes. Add the garlic and cook for 1-2 minutes. Sprinkle the panko over the top and stir to combine. Add the stock or wine or water just to moisten the mixture a bit. This just makes it easier to stuff the mushrooms. Add a few pepper flakes and parsley, mix and taste for seasoning. (If you let the mixture cool a bit, you can moisten it with a lightly beaten egg too — that never hurt anything.)

4

Flip the mushrooms over so they are gills side up. Place a generous mound of the filling on each cap. Top with a sprinkling of both cheeses. Place the mushrooms, along with the tomatoes, back in the oven and cook for another 15-20 minutes until the cheese has melted. Remove from oven and top with basil and maybe some more parsley. If you like, serve with red sauce.

ENTREES/ Seafood

Peruvian Shrimp Tostadas

One of my favorite NY Times recipes is Peruvian Roasted Chicken with Spices Cilantro Sauce. Here, I have used the marinade on shrimp which turned out to be a great idea. And making tostadas was an even better idea.

Peruvian Shrimp Tostadas

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By Mrs. Kossenfloffer Serves: 4-5
Prep Time: 50 minutes Cooking Time: 10 minutes

A true mash up of world cuisines.

Ingredients

  • For the Shrimp
  • 1 1/2 pound shrimp, peeled and deviened
  • 3 tablespoons soy sauce
  • 1 tablespoon some sort of chili paste (I used Korean)
  • 1-2 tablespoons lime juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon ground cumin
  • 1 teaspoon pepper
  • 1/2 teaspoon kosher salt
  • Olive Oil
  • For the sauce
  • 1 1/2 cups cilantro, tender stems and leaves
  • 2 tablespoons fresh basil
  • 3-4 jalapeños
  • 1/4 cup feta cheese
  • 1 garlic clove
  • 2 tablespoons lime juice
  • kosher salt to taste
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon ground cumin
  • 1/2 cup olive oil
  • For the tostadas
  • corn tortillas
  • guacamole
  • roasted grape tomatoes
  • red onion, chopped
  • fresh cilantro, chopped

Instructions

1

Combine the soy sauce, chili paste, lime juice, Dijon mustard, ground cumin, pepper, kosher salt and olive oil. Marinate the shrimp for 30 minutes before cooking. (Only 30 minutes, any longer and the shrimp will start to cook in the acid from the marinade.)

2

To make the sauce combine all the ingredients in a food processor or blender until smooth. With the motor running, slowly add the olive oil.

3

Preheat oven to 425. Brush the corn tortillas with olive oil and place on a rimmed baking sheet and cook for 5 minutes.

4

In a cast iron skillet, heat a little olive oil and cook the shrimp until opaque.

5

To assemble the tostadas, place a few shrimp and the sauce and whatever toppings you want to use.

Notes

Honestly, you can top these with anything you would put on a taco. But you should make the sauce because it is out of this world good.