Chili’s Chili Queso Replica Recipe

July 17, 2012 by Leave a Comment
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Chili’s Chili Queso Replica Recipe
Recipe Type: Appetizer
Ingredients
  • 1 bag of tortilla chips
  • 16 oz box of Velveeta Cheese, cubed
  • 15 oz can Hormel Chili (no beans, and not chunky)
  • 1 cup milk
  • 4 tspn. chili powder
  • 2 tspn. paprika
  • 1 Tblspn. lime juice
  • 1/2 tspn. ground cayenne
  • 1/2 tspn. ground cumin
Instructions
  1. Combine all ingredients in a medium sized saucepan. Place over medium heat. Stir frequently until the cheese is melted. Reduce heat, and let simmer for 20 minutes. Serve with tortilla chips.

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Filed Under: Appetizers, Recipes, Restaurant Replica Recipes

Strawberry White Chocolate Mousse

July 16, 2012 by Leave a Comment
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Strawberry White Chocolate Mousse
Recipe Type: Dessert
Serves: 7
Ingredients
  • 1 ½ pounds of strawberries
  • 2 Tbsp fresh lemon juice, divided
  • 8 ounces white chocolate, finely chopped
  • 1 ¼ teaspoon unflavored gelatin (about half a small envelope)
  • 2 cups heavy cream
  • 2 Tbsp powdered (confectioner’s) sugar
Instructions
  1. Clean and hull the strawberries. Starting with about half of the strawberries (3/4 pound), quarter them and purée them in either a blender or food processor. Then press the purée mixture through a fine sieve into a bowl. You want to end up with 1 cup of purée. Stir in 1 Tbsp of the lemon juice and set aside. With the remaining 3/4 pound or so of berries, slice as many as to fill up 2 cups, and set aside.
  2. Melt white chocolate in a double boiler, or a stainless steel bowl set over simmering water (make sure the simmering water doesn’t actually touch the bottom of the bowl.) Stir until smooth, set aside.
  3. Put ¼ cup of cool water into a small bowl. Sprinkle the gelatin powder over the water and let sit for 5 minutes.
  4. Stir ¼ cup of the cream and the 2 Tbsp of powdered sugar in a small saucepan, bring to a simmer over medium heat. Add the gelatin mixture and stir until the gelatin has dissolved. Pour into the bowl of melted chocolate, and stir until smooth. Whisk in 3/4 cup of the strawberry purée. Reserve the remaining ¼ cup of purée.
  5. Using an electric mixer, whip the remaining 1 3/4 cup of cream. (Note I usually use a blender to whip cream, but in this case an electric mixer or hand beater is preferred, you have better control over the amount of whipping.) Beat on medium-high speed until medium peaks form. Whisk one third of the whipped cream into the chocolate mixture. Using a large rubber spatula, gently fold the remaining whipped cream into the mixture. Refrigerate for 1 hour.
  6. Stir the remaining 1 Tbsp of lemon juice into the reserved sliced berries. Fold the sliced berries into the mousse. Spoon mousse into serving cups and refrigerate for at least another hour, preferably several hours, or even over night (cover with plastic wrap).
  7. When you are read to serve the mousse, pour a dollop of the reserved strawberry purée onto each serving. Add a few slices of strawberries as garnish.

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Filed Under: Desserts, Recipes

Fingerling Potatoes with Herb Vinaigrette

July 16, 2012 by Leave a Comment
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Fingerling Potatoes with Herb Vinaigrette
Recipe Type: Side Dish
Serves: 7
Ingredients
  • 2 pounds red or yellow fingerling potatoes (small new potatoes), scrubbed and halved
  • Kosher salt
  • 1/4 cup lemon juice
  • 1/3 cup extra virgin olive oil
  • 1 small shallot, minced (about 2 Tbsp)
  • 1 1/2 teaspoons minced fresh thyme leaves
  • 1 Tbsp minced fresh basil leaves
  • 1 teaspoon minced fresh oregano leaves
  • 1/2 teaspoon of Dijon mustard
  • Pinch of sugar
  • Kosher salt and freshly ground black pepper
  • 1/4 cup dry vermouth
Instructions
  1. Place potatoes in a medium pot and cover with cold water by about an inch. Bring to a boil and add a teaspoon of salt to the water. Lower the heat to a simmer and let simmer until the potatoes are fork tender, about 6-8 minutes.
  2. While potatoes are cooking, prepare the herb vinaigrette. In a small bowl, whisk together the lemon juice shallots, thyme, basil, oregano, mustard, sugar, salt, pepper, and olive oil.
  3. Strain potatoes from the water and place them in a large bowl. Sprinkle the potatoes generously with salt and pepper. Sprinkle on the vermouth and toss to coat. Let the potatoes sit for one minute to soak in the vermouth and then add the herb vinaigrette. Gently toss until all potatoes are coated with the vinaigrette. Let sit for at least 10 minutes before serving.
  4. Serve slightly warm, room temperature, or chilled.

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Filed Under: Recipes, Sides

Bacon Wrapped Pork Roast 2

July 16, 2012 by Leave a Comment
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Bacon Wrapped Pork Roast
Recipe Type: Entree
Ingredients
  • 1 pork loin (1 1/2 pounds)
  • Salt and pepper
  • 1 Tbsp olive oil
  • 2 Tbsp finely chopped fresh rosemary
  • 1/4 lb bacon, thinly sliced
  • 1 cup white wine
Instructions
  1. Preheat oven to 375°F. Pat pork roast dry with paper towels. Season pork roast with salt and pepper. Heat oil in a large cast-iron skillet over medium heat. Sear pork on all sides until browned, about 10 minutes total. Remove from heat.
  2. Rub pork with chopped rosemary; wrap with bacon, overlapping strips slightly. Tie pork roast wih kitchen string.
  3. Roast in oven, basting occasionally with cooking juices, until internal temperature is 145°F on a meat thermometer, 35 o 40 minutes. Remove from oven. Transfer pork to a serving dish.
  4. Make pan sauce. Place the roasting skillet on the stove top over low heat. Add the wine and deglaze the pan, stirring with a wooden spoon to scrap up any browned bits from the pan bottom. Pour through a fine-mesh sieve into a small saucepan. Skim off the fat. Reheat to serving temperature if necessary.

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Filed Under: Main Dishes, Recipes

Shrimp Dip

July 16, 2012 by Leave a Comment
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Shrimp Dip
Recipe Type: Appetizer
Prep time: 10 mins
Total time: 10 mins
Ingredients
  • 8 ounces cream cheese, room temp
  • 1/4 cup mayonnaise
  • 2 to 4 Tbsp of lemon juice (2 if regular lemon, 4 if Meyer lemon), more to taste
  • 1 teaspoon finely grated lemon zest
  • 3/4 pound cooked, shelled, small pink shrimp (salad shrimp)
  • 1/4 cup sliced scallions, including the greens
  • 2 Tbsp finely chopped fresh parsley
  • 1/4 teaspoon Tabasco or Crystal hot sauce
  • Freshly ground black pepper to taste
Instructions
  1. In a medium bowl beat together the cream cheese and mayonnaise until smooth. Add the lemon juice and lemon zest. Beat until smooth (you may need to use a whisk.)
  2. If you have a food processor, pulse together the shrimp and the cream cheese mixture, three 1-second pulses. If not, or if you just don’t want to deal with the food processor, chop up the shrimp—fine to medium chop—and mix into the cream cheese.
  3. Return to the bowl and stir in the scallions and parsley. Add the hot sauce and black pepper to taste. Add more lemon juice to taste.
  4. Keep chilled. Serve with crackers or crudite.

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Filed Under: Appetizers, Recipes

Pear Apple Cobbler

July 14, 2012 by Leave a Comment
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Pear Apple Cobbler
Recipe Type: Dessert
Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hour
Ingredients
  • 1-1?4 cup all-purpose flour
  • 1 teaspoon salt
  • 5 tablespoons plus 1 teaspoon light brown sugar, divided
  • 3 tablespoon unsalted butter
  • 2 tablespoon slivered toasted almonds
  • 2 Golden Delicious apples, peeled, cored, and cut into 3/4-inch pieces
  • 2 Bosc pears, peeled, cored, and cut into 3/4-inch pieces
  • 2 tablespoons raisins, soaked in hot water for 30 minutes and strained
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • Cooking spray
Instructions
  1. Preheat oven to 350 degrees F. Combine flour, salt, and 4 tablespoons sugar in a large bowl. Slice butter into 1-inch cubes and add to flour. Blend by hand or with a pastry cutter until mixture resembles coarse bread crumbs. Stir in almonds.
  2. Combine apples, pears, and raisins in a separate large bowl; add remaining sugar, cinnamon, and cloves. Coat a 9-inch square cake pan with cooking spray. Spread fruit in dish and cover with crumble mixture. Bake for 40 minutes or until golden brown.

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Filed Under: Desserts, Recipes

Risotto Primavera

July 14, 2012 by Leave a Comment
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Risotto Primavera
Recipe Type: Side Dish
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Serves: 6
Ingredients
  • 1/4 cup thinly sliced celery
  • 1/4 cup thinly sliced shallots
  • 2 cloves garlic, minced
  • 1/8 teaspoon pepper
  • 1 tablespoon butter
  • 1 cup long-grain rice
  • 1 14-ounce can reduced-sodium chicken broth
  • 1-3/4 cups water
  • 1/2 cup fresh or frozen peas, thawed
  • 1/2 cup coarsely chopped zucchini
  • 1/2 teaspoon finely shredded lemon peel
Instructions
  1. Place the butter into a saucepan over medium heat. Once melted, add the celery, shallots , garlic, and pepper and sauté for 2 minutes. Stir in the rice, cook for an additional 2 minutes, stiffing frequently, and then slowly stir in the broth and the water.
  2. Bring the mixture to a boil. Once boiling, reduce the heat to medium-low and simmer the rice mixture for 25 minutes.
  3. Add the peas, zucchini, and lemon peel to the pan, stir to combine and then cover the pan and let stand for 5 minutes before serving.

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Filed Under: Recipes, Sides

Chicken Parmesan

July 14, 2012 by Leave a Comment
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Chicken Parmesan
Recipe Type: Entree
Prep time: 10 mins
Cook time: 23 mins
Total time: 33 mins
Serves: 4
Ingredients
  • 1/4 cup Italian seasoned dry bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 4 boneless, skinless chicken breast halves (about 1-1/4 pounds)
  • 1/4 cup Hellmann’s® or Best Foods® Real Mayonnaise
  • 1/2 cup Ragu® Old World Style® Pasta Sauce
  • 1/2 cup shredded mozzarella cheese (about 2 ounces)
Instructions
  1. Preheat oven to 425 degrees Fahrenheit.
  2. Combine bread crumbs with Parmesan cheese in shallow dish; set aside.
  3. Add chicken and Hellmann’s® or Best Foods® Real Mayonnaise to large plastic bag; shake to evenly coat. Remove chicken, then lightly coat in crumb mixture. Arrange chicken on baking sheet.
  4. Bake 20 minutes. Evenly top chicken with Pasta Sauce, then mozzarella cheese. Bake an additional 3 minutes or until chicken is thoroughly cooked and cheese is melted.

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Filed Under: Main Dishes, Recipes

Apple Sausage Stuffing Bites

July 14, 2012 by Leave a Comment
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Apple Sausage Stuffing Bites
Recipe Type: Appetizer
Prep time: 6 mins
Cook time: 14 mins
Total time: 20 mins
Serves: 8
Ingredients
  • 12 mini phyllo shells, pre-baked
  • 1 cup herbed stuffing mix
  • 1/2 celery stalk, finely chopped
  • 3 maple sausage links
  • 1/2 medium apple, chopped
  • 1 basil leaf, chopped
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon crushed red pepper
  • 1/3 cup chicken broth
  • 1 tablespoon extra virgin olive oil
  • 1 small onion, finely chopped
Instructions
  1. In a medium pan, heat olive oil. Add chopped onion and celery. Cook until soft and browned, about three to four minutes. Add stuffing mix, basil, salt, red pepper and broth. Take off heat and set aside.
  2. In another small pan, cook sausage until fully heated, about five to six minutes. Take off heat and let cool.
  3. Once sausage has cooled, chop into tiny pieces and add to stuffing mixture.
  4. Carefully spoon about one tablespoon of stuffing mixture into each phyllo shell, filling to the brim. Season with additional basil and enjoy!

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Filed Under: Appetizers, Recipes

Tomato, Mozzarella & Thai Basil Crostini

July 13, 2012 by Leave a Comment
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Tomato, Mozzarella & Thai Basil Crostini
Recipe Type: Appetizer
Serves: 12
Ingredients
  • 12 slices seven-grain or sesame bread
  • 1/2 garlic clove
  • 2 cups (about 10 ounces) halved cherry or grape tomatoes
  • 1 small shallot, minced
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon unseasoned rice vinegar
  • Sea salt and freshly ground black pepper
  • Sliced fresh mozzarella
  • Thai basil leaves
Instructions
  1. Grill bread slices and rub with garlic clove.
  2. In a bowl, combine tomatoes, shallot, sesame oil, and rice vinegar. Season with sea salt and pepper; let sit for 15 minutes.
  3. Put sliced fresh mozzarella on toasts. Spoon tomato mixture over mozzarella and garnish with Thai basil leaves. Season with sea salt and pepper.

Recipe Source – Bon Apetit, June 2011

Filed Under: Appetizers, Recipes
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