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Posts Tagged ‘easy recipe’

  1. MARINATED BEEF SHORT RIBS RECIPE

    July 12, 2011 by Daniel


    When we think of spare ribs on the grill everyone thinks “pork”…..let’s not sell the beef ones “short”

     

    MARINATED BEEF SHORT RIBS RECIPE

    Serves: 6 Difficulty Level: 1 (of 5) Prep Time: 10 Minutes Ready In: 8 Hours 40 Minutes* Includes marinating time

     

    INGREDIENTS:

    •3/4 cup white sugar
    •3/4 cup soy sauce
    •1/4 cup sesame oil
    •4 cloves garlic, minced
    •3 green onions, chopped
    •2 tablespoons sesame seeds
    •5 pounds beef short ribs

    PROCEDURE:

    •Stir the sugar into the soy sauce in a bowl until the sugar dissolves completely.
    •Whisk the sesame oil, garlic, green onions, and sesame seeds into the soy sauce.
    •Place the short ribs in a large, sealable bag and pour the marinade over the meat.
    •Marinate in refrigerator for 8 hours or overnight.
    •Preheat an outdoor grill for medium heat, and lightly oil the grate.
    •Remove the ribs from the bag; discard the marinade.
    •Cook the short ribs on the preheated grill until they are very firm, hot, and grey in the center, about 15 minutes per side.

    Enjoy
    Chef Phil

     This is a variation of a traditional Korean recipe for marinated beef short ribs. My friends all request it repeatedly! Very tasty!


    Category Beef, Recipes, Ribs | Tags: ,,,,,,,, | No Comments

  2. BOLOGNESE STUFFED PEPPERS RECIPE

    July 11, 2011 by Daniel


    Some ideas on what to prepare when that backyard garden gives up it’s bounty.

     

    BOLOGNESE STUFFED PEPPERS RECIPE

    Serves: 6 Difficulty Level: 1 (of 5) Prep Time: 30 Minutes Ready In: Less than 2 Hours

     

    INGREDIENTS:

    •1/2 cup uncooked white rice
    •2 tablespoons olive oil, divided
    •1/8 cup minced carrots
    •1/8 cup celery
    •6 bell peppers (any color) stems and seeds removed, cut in half lengthwise
    •1/2 pound ground beef
    •1/4 pound pancetta or lightly smoked bacon, diced
    •1 1/2 cups prepared marinara sauce
    •1/4 cup red wine
    •1/2 teaspoon red pepper flakes
    •1/3 cup heavy cream
    •1/2 cup grated Parmesan cheese, divided

    PROCEDURE:

    •Preheat oven to 375 degrees F
    •In a saucepan bring water to a boil.
    •Add rice and stir.
    •Reduce heat, cover, and simmer for 20 minutes, or until tender and fluffy; set aside.
    •Heat 1 tablespoon of oil in a large skillet over medium high heat.
    •Cook and stir carrots and celery until tender.
    •Add ground beef and pancetta, and cook until browned and crumbled; drain off any excess liquid, and return to heat.
    •Add marinara sauce, wine, and red pepper flakes, and simmer for 10 minutes.
    •Stir in cream, half of the Parmesan cheese, and rice. Simmer 5 minutes more, or until most liquid has absorbed.
    •Place peppers in a shallow baking dish, and fill with beef mixture.
    •Drizzle with remaining olive oil and top with remaining Parmesan cheese.
    •Bake, uncovered, for 30 minutes in the preheated oven.
    •Serve hot.

    Enjoy
    Chef Phil

     This Bolognese filling is spicy, meaty, and creamy. If you’re in a hurry you can serve it over pasta instead of filling the peppers, just omit the rice.


    Category Appetizers & Party Food, Recipes | Tags: ,,,,,,,,,,,,,,,, | No Comments

  3. HOMEMADE FOCCACIA BREAD RECIPE

    July 11, 2011 by Daniel


    A very versatile recipe for a bread by itself or to build on.

     

    HOMEMADE FOCACCIA BREAD RECIPE

    Serves: 12 Difficulty Level: 1 (of 5) Prep Time: 25 Minutes Ready In: Less than an Hour and a Half

     

    INGREDIENTS:

    •3 1/2 cups all-purpose flour
    •1 teaspoon white sugar
    •1 teaspoon salt
    •1 tablespoon active dry yeast
    •1 cup water
    •2 tablespoons vegetable oil
    •1 egg
    •3 tablespoons olive oil
    •1 teaspoon dried rosemary, crushed

    PROCEDURE:

    •Combine 1 cup flour, sugar, salt, and yeast. Mix well.
    •Heat water and vegetable oil until warm, and add to yeast mixture along with the egg.
    •Blend with an electric mixer at low speed until moistened.
    •Beat for 2 additional minutes.
    •Stir in 1 3/4 cup flour while beating, until dough pulls away from side of bowl.
    •Knead in 3/4 cup flour on floured surface.
    •Cover dough with a bowl, and let sit for 5 minutes.
    •Place dough on a greased baking sheet.
    •Roll out to 12 inch circle.
    •Cover with greased plastic wrap and a cloth towel.
    •Place in a warm place for 30 minutes.
    •Uncover dough, and poke holes in it with a spoon handle at 1 inch intervals.
    •Drizzle olive oil on dough, and sprinkle with crushed rosemary.
    •Bake at 400 degrees F for 17 to 27 minutes, until just golden.
    •Remove from baking sheet, and cool on rack.

    Enjoy
    Chef Phil

     As I said in the beginning, this is wonderful by itself but can be used as a base for a homemade pizza or as the bread in a Cuban sandwich.


    Category Bread, Recipes | Tags: ,,,,,,,,,,,,, | No Comments

  4. TEQUILA LIME FETTUCCINE RECIPE

    July 8, 2011 by Daniel


    Fresh vegetables and Tequila make for a dinner your guests will appreciate.

     

    TEQUILA LIME FETTUCCINE RECIPE

    Serves: 4 Difficulty Level: 1 (of 5) Prep Time: 15 Minutes Ready In: 45 Minutes

     

    INGREDIENTS:

    •1 pound dry spinach fettuccine (or 2 pounds fresh)
    •1/2 C. chopped fresh cilantro (2 tablespoons reserved for garnish/finish)
    •2 Tbsp. minced fresh garlic
    •2 Tbsp. minced jalapeno pepper (seeds and veins may be eliminated if milder flavor is desired)
    •3 Tbsp. unsalted butter (reserve tablespoon per saute)
    •1/2 C. chicken stock (preferably homemade)
    •2 Tbsp. gold tequila
    •2 Tbsp. freshly squeezed lime juice
    •3 Tbsp. soy sauce
    •1 1/4 pounds chicken breast, diced 3/4 inch
    •1/4 medium red onion, thinly sliced
    •1/2 medium red bell pepper, thinly sliced
    •1/2 medium yellow bell pepper, thinly sliced
    •1/2 medium green bell pepper, thinly sliced
    •1 1/2 cups heavy cream

    PROCEDURE:

    •Prepare rapidly boiling, salted water to cook pasta; cook until al dente, 8 to 10 minutes for dry pasta, approximately 3 minutes for fresh. Pasta may be cooked slightly ahead of time, rinsed and oiled and then “flashed” (reheated) in boiling water or cooked to coincide with the finishing of the sauce/topping.
    •Cook 1/3 cup cilantro, garlic and jalapeno in 2 tablespoons butter over medium heat for 4 to 5 minutes.
    •Add stock, tequila and lime juice.
    •Bring the mixture to a boil and cook until reduced to a paste like consistency; set aside.
    •Pour soy sauce over diced chicken; set aside for 5 minutes.
    •Cook onion and peppers, stirring occasionally, with remaining butter over medium heat.
    •When the vegetables have wilted add chicken and soy sauce; toss and add reserved tequila/lime paste and cream.
    •Bring the sauce to a boil; boil gently until chicken is cooked through and sauce is thick (about 3 minutes).
    •When sauce is done, toss with well-drained spinach fettuccine and reserved cilantro.

    Enjoy
    Chef Phil

     Always a favorite at the Village Grill.


    Category Chicken, Recipes | Tags: ,,,,,,,,,,,,,,,,,,,, | No Comments

  5. CREAMED SPINACH WITH BACON RECIPE

    July 8, 2011 by Daniel


    In answer to the request for a good creamed spinach recipe I will post this one.

     

    CREAMED SPINACH w/BACON RECIPE

    Serves: 4 Difficulty Level: 1 (of 5) Prep Time: 5 Minutes Ready In: 45 Minutes

     

    INGREDIENTS:

    •1 pound fresh spinach, about 2 large bunches
    •3 to 4 strips of bacon, uncooked, finely chopped
    •1 clove garlic, finely chopped
    •1 medium onion, finely chopped
    •A pinch of nutmeg
    •Salt and pepper to taste
    •2 Tbsp butter
    •2 Tbsp flour
    •1 cup whole milk

    PROCEDURE:

    •Cut off the thick stems of the spinach and discard.
    •Clean the spinach by filling up your sink with water and soaking the spinach to loosen any sand or dirt.
    •Drain the spinach and then repeat soaking and draining.
    •Blanch the spinach in a pot of boiling water until the spinach is wilted, about 1 to 2 minutes.
    •Drain and rinse in cold water to stop the spinach from cooking further.
    •Squeeze the spinach to remove all the moisture possible.
    •Chop the spinach and set aside.
    •Heat a large skillet on medium high.
    •Add the chopped bacon and sauté until the bacon begins to render some of its fat.
    •Add the chopped onion and garlic.
    •Sauté until onions are translucent.
    •Melt butter in a small saucepan on medium/low heat until it just starts to bubble.
    •Add the flour and cook, stirring until smooth, about 2 minutes.
    •Slowly add the milk, whisking continuously, cooking until thick.
    •Combine spinach, bacon and onion mixture, and béchamel sauce into one pan.
    •Add nutmeg, salt and pepper to taste.
    •Bring to a simmer, remove from heat and serve

    Enjoy
    Chef Phil

     The spinach gets its creaminess from a bechamél sauce based on a flour and butter roux. There’s actually no cream in the spinach, it uses milk instead. The bacon adds wonderful flavor, but you can easily skip it if you are so inclined.


    Category Appetizers & Party Food, Recipes | Tags: ,,,,,,,,,,,,,,, | No Comments

  6. BALSAMIC ROASTED FINGERLING POTATOES RECIPE

    July 7, 2011 by Daniel


    The balsamic vinegar lends a great flavor to these little beauties

     

    BALSAMIC ROASTED FINGERLING POTATOES RECIPE

    Serves: 4 Difficulty Level: 1 (of 5) Prep Time: 15 Minutes Ready In: Less than an Hour

     

    INGREDIENTS:

    •1 1/2-2 lbs. fingerling potatoes
    •1 1/2 tablespoons extra virgin olive oil
    •2 tablespoons balsamic vinegar
    •2 teaspoons chopped fresh thyme
    •1/2 teaspoon coarse sea salt
    •1/4 teaspoon black pepper
    •2 teaspoons chopped fresh chives

    PROCEDURE:

    •Preheat the oven to 400°F.
    •Halve the fingerling potatoes (if some are especially small, you can leave them whole; you want them all to be about the same size in order to roast evenly).
    •In a large bowl, toss the potatoes with olive oil, balsamic vinegar, thyme, salt and pepper.
    •Spread the potatoes onto a rimmed baking sheet.
    •Roast 30-40 minutes until cooked through and crispy on the outside, stirring occasionally.
    •Garnish potatoes with chives before serving.

    Enjoy
    Chef Phil

     Makes a tasty side dish to any meal. Also works well with the baby reds.


    Category Recipes, Vegetable Dishes | Tags: ,,,,,,,,,,,, | No Comments

  7. TURKEY AND TOMATO PANINI RECIPE

    July 7, 2011 by Daniel


    A creamy spread full of Parmesan and fresh basil with the turkey and summer-ripe tomato slices for a savory hot sandwich that will quickly become a go-to mealtime solution.

     

    TURKEY AND TOMATO PANINI RECIPE

    Serves: 4 Difficulty Level: 1 (of 5) Prep Time: 25 Minutes Ready In: 25 Minutes

     

    INGREDIENTS:

    •3 tablespoons mayonnaise
    •2 tablespoons plain yogurt
    •2 tablespoons shredded Parmesan cheese
    •2 tablespoons chopped fresh basil
    •1 teaspoon lemon juice
    •Freshly ground pepper to taste
    •8 slices whole-wheat bread
    •8 ounces thinly sliced deli turkey
    •8 tomato slices
    •2 teaspoons olive oil

    PROCEDURE:

    •Pre-heat the panini maker
    •Brush with olive oil
    •Combine mayonnaise, yogurt, Parmesan, basil, lemon juice and pepper in a small bowl.
    •Spread about 2 teaspoons of the mixture on each slice of bread.
    •Divide turkey and tomato slices among 4 slices of bread
    •Top with the remaining bread.
    •Cook the panini until golden brown, about 2 minutes.

    Enjoy
    Chef Phil

     Another recipe to add to your panini line-up.


    Category Recipes, Sandwiches | Tags: ,,,,,,,,,,,,, | No Comments

  8. SUPER EASY PEANUT BUTTER COOKIES RECIPE

    July 6, 2011 by Daniel


    Cookies without flour?

     

    SUPER EASY PEANUT BUTTER COOKIES RECIPE

    Serves: Makes 24 Difficulty Level: 1 (of 5) Prep Time: 5 Minutes Ready In: Less than 30 Minutes

     

    INGREDIENTS:

    •1 cup sugar
    •1 egg
    •1 cup crunchy or creamy peanut butter
    •1 teaspoon vanilla

    PROCEDURE:

    •Heat oven to 350°F.
    •In medium bowl, beat sugar and egg until well mixed.
    •Add peanut butter and vanilla; mix well.
    •Drop dough by teaspoons onto ungreased baking sheets.
    •Press each with tines of fork.
    •Bake 9 to 11 minutes or until cookies are light brown and set.
    •Cool 3 minutes; remove from baking sheets.

    Enjoy
    Chef Phil

     Try this recipe, I think you will be surprised at the outcome


    Category Recipes, Sweets -N- Treats | Tags: ,,,,,,,,,, | 1 Comment

  9. TACO SALAD RECIPE

    July 6, 2011 by Daniel


    Don’t come much easier or tastier, add a little sour cream for an extra kick

     

    TACO SALAD RECIPE

    Serves: 8 Difficulty Level: 1 (of 5) Prep Time: 15 Minutes Ready In: Less than 30 Minutes

     

    INGREDIENTS:

    •1 pound ground beef
    •1 (8 ounce) bag corn tortilla chips
    •1/2 head romaine lettuce – rinsed, dried, and chopped
    •2 tomatoes, diced
    •2 cups shredded Cheddar cheese
    •1/2 cup chopped onion
    •3/4 cup taco sauce

    PROCEDURE:

    •In a large skillet over medium high heat, saute the ground beef for 5 to 10 minutes, or until well browned.
    •Drain excess fat.
    •Crumble tortilla chips on a large plate.
    •Layer with the beef, lettuce, tomatoes, cheese, onion and taco sauce.

    Enjoy
    Chef Phil

     A very satisfying summer type salad.


    Category Recipes, Soups & Salads | Tags: ,,,,,,,,,, | No Comments

  10. CARIBBEAN CHICKEN SALAD RECIPE

    July 1, 2011 by Daniel


    The title says “Caribbean”, the ingredients say “Mexican”, all I know is that it’s good flavors.

     

    CARIBBEAN CHICKEN SALAD RECIPE

    Serves: 4 Difficulty Level: 1 (of 5) Prep Time: 30 Minutes Ready In: Less than 3 Hours * Including Marinating Time

     

    INGREDIENTS:

    •2 skinless, boneless chicken breast halves
    •1/2 cup teriyaki marinade sauce
    •2 tomatoes, seeded and chopped
    •1/2 cup chopped onion
    •2 teaspoons minced jalapeno pepper
    •2 teaspoons chopped fresh cilantro
    •1/4 cup Dijon mustard
    •1/4 cup honey
    •1 1/2 tablespoons white sugar
    •1 tablespoon vegetable oil
    •1 1/2 tablespoons cider vinegar
    •1 1/2 teaspoons lime juice
    •3/4 pound mixed salad greens
    •1 (8 ounce) can pineapple chunks, drained
    •4 cups corn tortilla chips

    PROCEDURE:

    •Place the chicken in a bowl, and cover with the teriyaki marinade sauce.
    •Marinate at least 2 hours in the refrigerator.
    •In a small bowl mix the tomatoes, onion, jalapeno pepper, and cilantro.
    •Cover salsa, and refrigerate.
    •In a small bowl, mix the mustard, honey, sugar, oil, vinegar, and lime juice.
    •Cover dressing, and refrigerate.
    •Preheat the grill for high heat.
    •Lightly oil grill grate.
    •Place chicken on the grill, and discard marinade.
    •Cook for 6 to 8 minutes on each side, or until juices run clear.
    •Arrange mixed salad greens on plates.
    •Spoon some of the salsa over each salad, and sprinkle with 1/4 of the pineapple chunks.
    •Break tortilla chips into large chunks, and sprinkle over salads.
    •Lay some of the grilled chicken strips on each salad.
    •Drizzle dressing over each salad, and serve.

    Enjoy
    Chef Phil

     A great summer dinner for guests. Just add some bread a light dessert and you got a hit with company.


    Category Chicken, Recipes, Soups & Salads | Tags: ,,,,,,,,,,,,,,,,,, | No Comments

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