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Posts Tagged ‘quick recipes’

  1. GARLIC FLANK STEAK RECIPE

    November 5, 2010 by Daniel


    The quick pan sauce that tops the steak gets its deep flavor by reducing beef broth in the same pan the steak was cooked in. The browned bits left from the steak, along with garlic and balsamic vinegar, add layers of flavor to the sauce.

     

    GARLIC FLANK STEAK

    Serves: 4 Difficulty Level: 2 (of 5) Prep Time: 5 MinutesReady In: Less than 30 minutes

     

    INGREDIENTS:

    •16 oz. flank steak (3/4 to 1 inch thick)
    •1/2 teaspoon pepper
    •2 teaspoon olive oil
    •4 garlic cloves, thinly sliced
    •2 cup beef broth
    •4 tablespoons chopped fresh Italian parsley
    •2 teaspoon balsamic vinegar
    •2 teaspoon butter (chilled)

    PROCEDURE:

    •Sprinkle steak with pepper.
    •Heat large saute pan over medium heat until hot.
    •Add oil; heat until hot.
    •Cook steak 10 to 12 minutes for medium-rare, turning once.
    •Remove steak; let stand 5 minutes.
    •Thinly slice across the grain.
    •Meanwhile, cook and stir garlic in same skillet over medium heat 30 seconds or until fragrant.
    •Add broth; bring to a boil, stirring to scrape up any browned bits from bottom of skillet.
    •Increase heat to medium-high; boil 4 to 6 minutes or until reduced to about 1/3 cup.
    •Whisk in all remaining ingredients; pour over steak.

    Enjoy,
    Chef Phil

     Should really try to find the Italian parsley (sometimes called “flat leaf” parley) as the taste is quite different
    from the regular parsley.


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

  2. ULTIMATE MASHED POTATOES RECIPE

    November 2, 2010 by Daniel


    For those of you that prefer a more traditional potato dish on your table…

     

    ULTIMATE MASHED POTATOES

    Serves: 6 Difficulty Level: 1 (of 5) Prep Time: 10 Minutes Ready In: 40 Minutes

     

    INGREDIENTS:

    •3 1/2 cups Chicken Broth (Regular, or low sodium)
    •5 large potatoes, cut into 1-inch pieces (about 7 1/2 cups)
    •1/2 cup light cream
    •1/2 cup sour cream
    •1/4 cup chopped fresh chives
    •2 tablespoons butter
    •3 slices bacon, cooked and crumbled (reserve some for garnish)
    •Generous dash ground black pepper

    PROCEDURE:

    •Heat the broth and potatoes in a 3-quart saucepan over medium-high heat to a boil.
    •Reduce the heat to medium.
    •Cover and cook for 10 minutes or until the potatoes are tender.
    •Drain, reserving the broth.
    •Mash the potatoes with 1/4 cup broth, light cream, sour cream, chives, butter, bacon and black pepper.
    •Add the additional broth, if needed, until desired consistency. Garnish with the remaining bacon.

    Enjoy your holiday,
    Chef Phil


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

  3. DATE WRAPS

    October 29, 2010 by Daniel


    Sweet dates and salty prosciutto make this a taste little appetizer…..

     

    DATE WRAPS

    Serves: 16 pieces Difficulty Level: 1 (of 5) Prep Time: 10 Minutes Ready In: 10 Minutes

     

    INGREDIENTS:

    •16 Thin slices of prosciutto ham
    •16 Whole, pitted dates
    •Freshly ground pepper

    PROCEDURE:

    •Wrap a slice of prosciutto around each date.
    •Grind pepper on top.
    •These are a “quick” make, but also are a quick eat.
    •For a “budget” recipe, or for a larger crowd I have had good sucess with using thin sliced country ham…..

    Enjoy
    Chef Phil


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

  4. SPICED PUMPKIN DIP RECIPE

    October 20, 2010 by Daniel

    Get your party started right with this dip, also a good starter for that Thanksgiving Day dinner party…..

     

    SPICED PUMPKIN DIP RECIPE

    Serves: 20 Difficulty Level: 1 (of 5) Prep Time: 5 Ready In: 5 Minutes

     

    INGREDIENTS:

    •1 (8 ounce) package cream cheese, softened
    •2 cups confectioners’ sugar
    •1 (15 ounce) can pumpkin puree
    •1 tablespoon McCormick® Pumpkin Pie Spice
    •1 teaspoon McCormick® Pure Orange Extract
    •1/2 teaspoon McCormick® Ground Ginger

    PROCEDURE:

    •Blend cream cheese and confectioners sugar until smooth in a food processor.
    •Remove cover, add pumpkin and remaining ingredients.
    •Blend thoroughly.
    •Chill 30 minutes or until ready to serve.

    Happy Halloween
    Chef Phil

     I would serve this with Ginger Snap cookies for dipping…


    Category Appetizers & Party Food, Recipes, Sweets -N- Treats | Tags: ,,,,,, | No Comments

  5. Veggie Dip Finger Food Recipe

    October 20, 2010 by Daniel

    Veggie Finger Food

    A whole new meaning to “finger food” for your Halloween party… and the kids will have a blast helping…

     

    VEGETABLE DIP FINGER FOOD RECIPE

    Serves: 12 (as printed) Difficulty Level: 1 (of 5) Prep Time: 10 Minutes Ready In: 10 Minutes

     

    INGREDIENTS:

    •vegetable dip (your favorite recipe or store bought)
    •4 long carrots
    •1 medium carrot
    •softened cream cheese
    •sliced-almond
    •baby carrots

    PROCEDURE:

    •Fill a serving bowl with your favorite vegetable dip.
    •Wash and peel 4 long carrots for fingers and 1 medium carrot for a thumb.
    •With a paring knife (a parent’s job), cut a flat, shallow notch in the tip of each carrot.
    •Then use a dab of dip or softened cream cheese to glue a sliced-almond fingernail atop each notch.
    •Stick the fingers in the dip, as shown, and serve with plenty of peeled baby carrots for dipping
    •Put your chips, crakers, or veggies close bye,  The trick will be to stop the guests from eating the “fingers”

    Enjoy the party,
    Chef Phil

     Chef’s Tip:  for the kids:  show mother where to put a few drops of red food coloring…


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

  6. Baked Chicken Fingers Recipe

    October 4, 2010 by Daniel


    If you want to do away with some fried foods here is a good recipe for some chicken fingers for the family, and without the use of hot oil the kids can help.

     

    BAKED CHICKEN FINGERS RECIPE

    Serves: 4 Difficulty Level: 1 (of 5) Prep Time: 20 Minutes Ready In: <30 Minutes

     

    INGREDIENTS:

    •1 lb chicken breast, sliced into thin strips
    •1/2 cup low-fat buttermilk
    •1/2 cup crushed corn flakes (, or cheese crackers)
    •1/4 cup Italian seasoned breadcrumbs
    •1 teaspoon garlic powder
    •1/2 teaspoon oregano
    •1/4 teaspoon black pepper
    •1 teaspoon olive oil

    PROCEDURE:

    • Preheat oven to 400 degrees.
    • In a medium glass or plastic bowl, combine chicken breast and buttermilk.
    •Cover and put in refrigerator for 10-15 minutes.
    •Combine corn flakes (or cheese crackers),italian seasoned breadcrumbs, garlic powder, oregano, and black pepper in large ziploc bag.
    •After chicken is chilled, drain off liquid and add to ziploc bag, shaking to coat.
    •Add olive oil to shallow baking pan.
    •Place chicken in pan.
    •Bake for approximately 4 minutes on each side, or until chicken is thoroughly cooked.
    •Serve with honey mustard dip or light ranch dressing.

    Enjoy
    Chef Phil

     See how the kids will enjoy these after they help prepare them. This will work for chicken wings as well.


    Category Chicken | Tags: ,,,, | 1 Comment

  7. Autumn Vegetable Soup Recipe

    September 27, 2010 by Daniel


    Soon time for the last trip through the garden…

     

    AUTUMN VEGETABLE SOUP RECIPE

    Serves: 6 Difficulty Level: 1 (of 5) Prep Time: 15 Minutes Ready In: 1 Hour

     

    INGREDIENTS:

    •2 Tablespoons vegetable oil
    •1-1/2 cups chopped leeks
    •1-1/2 cups quartered Brussels sprouts
    •1 large carrot
    •1 celery stalk, chopped
    •1 large potato, chopped
    •1 cup acorn squash cooked, peeled, chopped
    •3/4 teaspoon salt
    •freshly ground black pepper
    •cayenne pepper to taste
    •2 minced garlic cloves
    •3 cups vegetable broth
    •1 cup chopped Swiss chard or other greens
    •1 large tomato raw, peeled and chopped
    •1 sweet red bell pepper or green bell pepper
    •1/2 teaspoon marjoram
    •1-1/2 teaspoon. dried dill weed
    •1/2 teaspoon dried basil
    •2 teaspoon soy sauce, or to taste
    •1 Tablespoon fresh lemon juice
    •1/2 cup sour cream
    •fresh parsley, minced for garnish

    PROCEDURE:

    •In a Dutch oven, cook the first 11 ingredients (everything through the garlic) over medium heat, covered, for 10 to 15 minutes; stirring occasionally
    •Add stock or water. Bring to a boil, lower to a simmer.
    •Cover and let it cook slowly until everything is tender, another 15 to 20 minutes.
    •Add Swiss chard or greens, tomato chunks, and chopped bell pepper.
    •Simmer about 5 more minutes.
    •Add herbs, soy sauce, and lemon juice and continue to simmer another 3 to 5 minutes.

    •Serve in bowl and stir in 1 or 2 TBS sour cream and garnish each bowlful with a sprinkle of parsley.

    Don’t know what you have planted in your garden but feel free to add or omit with whatever you have left…
    Chef Phil

     


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

  8. Quick & Easy Chicken Fajitas Recipe

    September 20, 2010 by Daniel


    Lets get ready for some Monday Night Football!

     

    QUICK and EASY CHICKEN FAJITAS

    Serves: 4 Difficulty Level: 2 (of 5) Prep Time: 5 Minutes Ready In: <30 Minutes

     

    INGREDIENTS:

    •4 boneless chicken breasts (cut into strips)
    •1 Tbsp. canola oil
    •2 green, red or yellow bell peppers (cut into strips)
    •1 onion, sliced
    •1 tsp. cumin
    •2 tsps. chili powder
    •1 tsp. garlic
    •1/2 cup wateror chicken broth

    PROCEDURE:

    •In a cast-iron skillet, heat the pan until very hot.
    •Add the chicken and sauté for 1-2 minutes. Then add the vegetables and stir.
    •Add the spices and stir to combine. Next, add the water or stock and stir.
    •Cook the chicken for 5-7 minutes until opaque. Serve with tortillas and salsa.

    The Corona should already be out….
    Chef Phil

     


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

  9. Southwestern Pasta Salad Recipe

    September 20, 2010 by Daniel


    Southwestern spin on the classic pasta salad

     

    SOUTHWESTERN PASTA SALAD

    Serves: 24 bars Difficulty Level: 1 (of 5) Prep Time: 10 Minutes Ready In: <60 Minutes

     

    INGREDIENTS:

    •1/2 lb. rotini or other spiral pasta
    •2 tomatoes\raw, diced
    •1-1/2 cups frozen corn, thawed
    •2 carrots\raw, shredded
    •1/4 cup red onion\raw, chopped
    •1 Tbsp. Dijon mustard
    •1 Tbsp. lime juice
    •1 Tbsp. jalapeño pepper, seeded and minced (WEAR RUBBER GLOVES WHEN MINCING AND CHOPPING JALAPENO PEPPERS)
    •3/4 tsp. chili powder
    •3/4 tsp. ground cumin
    •1 cup fresh cilantro, chopped (CILANTRO IS A POWERFUL FLAVOR, USE SPARINGLY)

    PROCEDURE:

    •Cook pasta in boiling salted water 8-10 minutes, or until al dente.
    •Drain and transfer pasta to a large bowl. Add next 4 ingredients and toss.
    •Combine remaining ingredients, except cilantro, in a jar with a tight-fitting lid.
    •Shake vigorously. Pour dressing over pasta. Add fresh cilantro and toss thoroughly.
    •Season to taste with salt and pepper.

    Enjoy!
    Chef Phil

     


    Category Soups & Salads | Tags: ,,, | 1 Comment

  10. 10 Layer Monster Bars Recipe

    September 16, 2010 by Daniel


    Says that it makes 24 bars, so as far as “servings” go, around here that would be 2…

     

    10 LAYER MONSTER BARS

    Serves: 24 bars Difficulty Level: 1 (of 5) Prep Time: 10 Minutes Ready In: <60 Minutes

     

    INGREDIENTS:

    •1/2 cup unsalted butter, melted
    •1 1/2 cups graham cracker crumbs
    •1 (14-oz.) can sweetened condensed milk
    •1 cup pecan halves
    •16 caramels, cut up (3/4 cup)
    •1 cup semisweet chocolate chunks
    •1 cup white baking chips
    •1/2 cup milk chocolate chips
    •1/2 cup coarsely chopped walnuts
    •1/2 cup cashews

    PROCEDURE:

    •Heat oven to 350°F. Line 13×9-inch pan with heavy-duty foil, leaving extra foil extending over edges. Spray with nonstick cooking spray; line bottom with parchment paper.
    •Pour melted butter into pan; tilt pan to spread evenly. Sprinkle graham cracker crumbs evenly over butter; pour condensed milk over crumbs. Layer pecans, caramels, chocolate chunks, white baking chips, milk chocolate chips, walnuts and cashews in pan; press gently.
    •Bake 25 minutes or until edges of bars bubble gently. Do not overbake. Cool completely on wire rack.
    •Using foil edges, lift bars from pan. Slide bars off foil onto cutting board; cut into 24 pieces. (If knife sticks during cutting, spray with nonstick cooking spray.)

    Enjoy!… I did!
    Chef Phil

     


    Category Sweets -N- Treats | Tags: ,,, | No Comments

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