* 1/2 stick butter
* 1/2 pound thick slab bacon, chopped
* 1 large onion, diced
* 2 stalks celery stalk with leave, diced
* 2 carrots, shredded
* 1 pound ground pork sausage
* 1 pound dried split peas, soaked overnight in cold water
* 2 to 3 quarts chicken stock
* House Seasoning, recipe follows
* Salt and pepper
Melt butter in Dutch oven. Add bacon and saute until tender. Add onions, celery, carrots and pork sausage. Combine together and start with 2 quarts of chicken stock. Add more later if necessary. Add salt, pepper and house seasoning. Add peas and cook on low temperature simmering for about 2 hours.
House Seasoning:
* 1 cup salt
* 1/4 cup black pepper
* 1/4 cup garlic powder
* 1/4 cup onion powder
Mix ingredients together and store in an airtight container for up to 6 months.
Wednesday, October 14, 2009
Dressed-Up Bacon Mac and Cheese
Serves:4 to 6
* Unsalted butter, for greasing
* 8 ounces macaroni
* 2 1/2 cups cold milk
* 4 ounces provolone cheese, coarsely grated
* 4 ounces aged Asiago cheese, coarsely grated
* 2 large eggs
* 2 scallions, white and green parts, chopped
* 3 slices white sandwich bread, torn into small pieces
* 3 strips bacon
* 1 medium onion, chopped
* 1 clove garlic, minced
* 3 tablespoons all-purpose flour
* 1/8 teaspoon cayenne pepper
* Kosher salt
Preheat the oven to 375 degrees F. Butter a 2-quart shallow casserole dish. In a large pot of salted boiling water, cook the macaroni until al dente, about 5 minutes. Drain; transfer the pasta to the prepared casserole dish along with 1/4 cup of the cold milk. (This will cool the pasta and prevent it from becoming gummy.)
Meanwhile, mix the cheeses together in a small bowl. Beat the eggs with 1/4 cup of the milk in a medium bowl. Add the scallions, bread and half of the cheese to the egg mixture; set aside.
Cook the bacon in a large skillet over medium heat until crisp; transfer to paper towels to drain. Discard all but 2 tablespoons drippings from the pan. Add the onion and garlic; cook, stirring, until just brown, about 4 minutes. Stir in the flour, cayenne pepper and 1 teaspoon salt; cook for 2 minutes. Slowly add the remaining 1 3/4 cups milk and 3/4 cup water to the skillet. Bring to a boil, whisking until thick. Remove the sauce from the heat and whisk to cool slightly. Whisk in the remaining cheese. Add the sauce to the macaroni; stir to combine.
Crumble up the bacon and add it to the egg/bread mixture. Spread evenly over the pasta. Place the casserole dish on a baking sheet and bake until golden brown, about 35 to 40 minutes. Remove from the oven; let sit 5 minutes before serving.
* Unsalted butter, for greasing
* 8 ounces macaroni
* 2 1/2 cups cold milk
* 4 ounces provolone cheese, coarsely grated
* 4 ounces aged Asiago cheese, coarsely grated
* 2 large eggs
* 2 scallions, white and green parts, chopped
* 3 slices white sandwich bread, torn into small pieces
* 3 strips bacon
* 1 medium onion, chopped
* 1 clove garlic, minced
* 3 tablespoons all-purpose flour
* 1/8 teaspoon cayenne pepper
* Kosher salt
Preheat the oven to 375 degrees F. Butter a 2-quart shallow casserole dish. In a large pot of salted boiling water, cook the macaroni until al dente, about 5 minutes. Drain; transfer the pasta to the prepared casserole dish along with 1/4 cup of the cold milk. (This will cool the pasta and prevent it from becoming gummy.)
Meanwhile, mix the cheeses together in a small bowl. Beat the eggs with 1/4 cup of the milk in a medium bowl. Add the scallions, bread and half of the cheese to the egg mixture; set aside.
Cook the bacon in a large skillet over medium heat until crisp; transfer to paper towels to drain. Discard all but 2 tablespoons drippings from the pan. Add the onion and garlic; cook, stirring, until just brown, about 4 minutes. Stir in the flour, cayenne pepper and 1 teaspoon salt; cook for 2 minutes. Slowly add the remaining 1 3/4 cups milk and 3/4 cup water to the skillet. Bring to a boil, whisking until thick. Remove the sauce from the heat and whisk to cool slightly. Whisk in the remaining cheese. Add the sauce to the macaroni; stir to combine.
Crumble up the bacon and add it to the egg/bread mixture. Spread evenly over the pasta. Place the casserole dish on a baking sheet and bake until golden brown, about 35 to 40 minutes. Remove from the oven; let sit 5 minutes before serving.
Johnny Jalapeno Chicken Tortilla Soup
JJ's fiery hot soup, made fresh and ready in minutes. Johnny has been known to add leftover rice to the soup also. ;)
30 min | 10 min prep SERVES 6
• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 3 chicken breasts, cut up into small cubes
• 1/2 cup chopped cilantro
• 6 corn tortillas, cut into wedges
• 4 cups chicken stock
• 2 (14 ounce) cans Rotel Tomatoes
• 1 (7 ounce) can chipotle chiles in adobo (chop up the peppers)
• 1 tablespoon chopped jalapeno
• 1 bay leaf
• 2 tablespoons ground cumin
• 1 teaspoon chili powder, to taste
• 1 teaspoon black pepper, to taste
• 1/2 teaspoon cayenne pepper, to taste
• 1/2 teaspoon salt, to taste
• 1 (15 ounce) can black beans, drained and rinsed well
• 1 (15 ounce) can whole kernel corn, drained
• 1 cup cooked rice (optional)
Garnish
• 1 1/2 cups shredded monterey jack cheese
• 1 avocado, sliced
• 1/2 cup sour cream
• corn chips, tostitos (or more tortilla wedges)
1. In dutch oven, heat the oil over medium heat. Add the onions, garlic, and cubed chicken, cooking for 3-5 minutes.
2. Add cilantro and tortillas and cook for another 2-3 minutes, stirring occasionally. (the tortillas will break up and dissolve, this is normal).
3. Add the chicken stock, rotel tomatoes, chipolte peppers with sauce, chopped jalapenos, and bay leaf and bring to a boil.
4. Reduce heat, and add seasonings, beans and corn (and rice if using). Let simmer for 10 minutes. Remove bay leaf and serve with garnishes.
30 min | 10 min prep SERVES 6
• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 3 chicken breasts, cut up into small cubes
• 1/2 cup chopped cilantro
• 6 corn tortillas, cut into wedges
• 4 cups chicken stock
• 2 (14 ounce) cans Rotel Tomatoes
• 1 (7 ounce) can chipotle chiles in adobo (chop up the peppers)
• 1 tablespoon chopped jalapeno
• 1 bay leaf
• 2 tablespoons ground cumin
• 1 teaspoon chili powder, to taste
• 1 teaspoon black pepper, to taste
• 1/2 teaspoon cayenne pepper, to taste
• 1/2 teaspoon salt, to taste
• 1 (15 ounce) can black beans, drained and rinsed well
• 1 (15 ounce) can whole kernel corn, drained
• 1 cup cooked rice (optional)
Garnish
• 1 1/2 cups shredded monterey jack cheese
• 1 avocado, sliced
• 1/2 cup sour cream
• corn chips, tostitos (or more tortilla wedges)
1. In dutch oven, heat the oil over medium heat. Add the onions, garlic, and cubed chicken, cooking for 3-5 minutes.
2. Add cilantro and tortillas and cook for another 2-3 minutes, stirring occasionally. (the tortillas will break up and dissolve, this is normal).
3. Add the chicken stock, rotel tomatoes, chipolte peppers with sauce, chopped jalapenos, and bay leaf and bring to a boil.
4. Reduce heat, and add seasonings, beans and corn (and rice if using). Let simmer for 10 minutes. Remove bay leaf and serve with garnishes.
Tex-Mex Pasta Salad
This is a staple for summer bbq potlucks. It makes a large batch that holds well for two or three days. Serve with pickled jalapeño slices for people who like spicy food. Calories and salt intake can be shaved off by using low fat ingredients
SERVES 12 (change servings and units)
* 1 lb radiatore (short coiled pasta, uncooked)
* 2 teaspoons olive oil
* 3 garlic cloves, minced
* 1 1/2 lbs ground turkey or ground beef
* 2/3 cup water
* 1 1/4 ounces taco seasoning (I use recipe below)
* 2 cups Mexican blend cheese
* 2 cups chopped tomatoes, seeded
* 1 cup red bell pepper, chopped
* 1/2 cup green onion
* 1/2 cup sliced ripe olives (optional - I put them on the side)
* 1 (15 1/2 ounce) can black beans, rinsed and drained
* 2 tablespoons lime juice
* 1/2 teaspoon salt
* 1/4 teaspoon cumin
* 1 (8 ounce) sour cream
* salsa (optional)
Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water. Drain; set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 1 minute. Add turkey; cook until browned, stirring to crumble. Stir in water and taco seasoning; bring to a boil. Reduce heat, and simmer 4 minutes or until liquid almost evaporates and the turkey is done, stirring frequently. Remove from heat; cool slightly.
Combine pasta, turkey mixture, cheese, and next 6 ingredients (through beans) in a large bowl.
Combine lime juice, salt, cumin, and sour cream, stirring until well blended. Pour over pasta mixture; toss gently to coat. Serve with salsa, if desired.
Taco Seasoning Mix
1 package (change servings and units)
* 2 teaspoons instant onion, Minced
* 1 teaspoon chili powder
* 1/2 teaspoon dried red pepper, Crushed
* 1/4 teaspoon dried oregano
* 1 teaspoon salt
* 1/2 teaspoon cornstarch
* 1/2 teaspoon instant garlic, Minced
* 1/2 teaspoon cumin, Ground
Combine all ingredients in a small bowl and blend well.
Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight. Label as Taco Seasoning Mix.
Store in a cool, dry place and use within 6 months.
Makes 1 package (about 2 T) of mix.
Using the above recipe as a guide you can increase the amounts to make any number of packages.
Taco Filling: Brown 1 lb lean ground beef in a medium skillet over medium-high
Reduce heat and simmer 10 minutes, stirring occasionally.
Makes filling for 8 to 10 tacos.
SERVES 12 (change servings and units)
* 1 lb radiatore (short coiled pasta, uncooked)
* 2 teaspoons olive oil
* 3 garlic cloves, minced
* 1 1/2 lbs ground turkey or ground beef
* 2/3 cup water
* 1 1/4 ounces taco seasoning (I use recipe below)
* 2 cups Mexican blend cheese
* 2 cups chopped tomatoes, seeded
* 1 cup red bell pepper, chopped
* 1/2 cup green onion
* 1/2 cup sliced ripe olives (optional - I put them on the side)
* 1 (15 1/2 ounce) can black beans, rinsed and drained
* 2 tablespoons lime juice
* 1/2 teaspoon salt
* 1/4 teaspoon cumin
* 1 (8 ounce) sour cream
* salsa (optional)
Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water. Drain; set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 1 minute. Add turkey; cook until browned, stirring to crumble. Stir in water and taco seasoning; bring to a boil. Reduce heat, and simmer 4 minutes or until liquid almost evaporates and the turkey is done, stirring frequently. Remove from heat; cool slightly.
Combine pasta, turkey mixture, cheese, and next 6 ingredients (through beans) in a large bowl.
Combine lime juice, salt, cumin, and sour cream, stirring until well blended. Pour over pasta mixture; toss gently to coat. Serve with salsa, if desired.
Taco Seasoning Mix
1 package (change servings and units)
* 2 teaspoons instant onion, Minced
* 1 teaspoon chili powder
* 1/2 teaspoon dried red pepper, Crushed
* 1/4 teaspoon dried oregano
* 1 teaspoon salt
* 1/2 teaspoon cornstarch
* 1/2 teaspoon instant garlic, Minced
* 1/2 teaspoon cumin, Ground
Combine all ingredients in a small bowl and blend well.
Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight. Label as Taco Seasoning Mix.
Store in a cool, dry place and use within 6 months.
Makes 1 package (about 2 T) of mix.
Using the above recipe as a guide you can increase the amounts to make any number of packages.
Taco Filling: Brown 1 lb lean ground beef in a medium skillet over medium-high
Reduce heat and simmer 10 minutes, stirring occasionally.
Makes filling for 8 to 10 tacos.
Italian Caesar Pasta Salad
8 oz (3 cups) uncooked pasta nuggets (radiatore)
2 c Shredded romaine lettuce
1/2 c Sliced marinated sun-dried tomatoes
1/3 c Shredded fresh Parmesan cheese
1 (2 1/4 oz.) can sliced ripe olives, drained
1 (8 oz.) bottle (3/4 cup) Caesar salad dressing
Cooking pasta to desired doneness as directed on package. Drain; rinse with cold water to cool.
In large bowl, combine cooked pasta and all remaining ingredients; mix well. Serve immediately. 6 ( 1 cup ) servings.
2 c Shredded romaine lettuce
1/2 c Sliced marinated sun-dried tomatoes
1/3 c Shredded fresh Parmesan cheese
1 (2 1/4 oz.) can sliced ripe olives, drained
1 (8 oz.) bottle (3/4 cup) Caesar salad dressing
Cooking pasta to desired doneness as directed on package. Drain; rinse with cold water to cool.
In large bowl, combine cooked pasta and all remaining ingredients; mix well. Serve immediately. 6 ( 1 cup ) servings.
Garlic Mashed Potatoes with Herbs
• 1 1/2 pounds russet potatoes, peeled, quartered
• 5 garlic cloves
• 1/2 cup (1 stick) butter, room temperature, cut into pieces
• 1/2 cup chopped mixed fresh herbs (such as basil, parsley, and chives)
Cook potatoes and garlic in large saucepan of boiling salted water until tender, about 25 minutes. Drain well. Return potatoes and garlic to pot.
Using handheld electric mixer, beat potato mixture at low speed until smooth. Add butter; beat until melted and smooth. Increase speed and whip potatoes just until light and fluffy. Stir in herbs. Season with salt and pepper; serve.
• 5 garlic cloves
• 1/2 cup (1 stick) butter, room temperature, cut into pieces
• 1/2 cup chopped mixed fresh herbs (such as basil, parsley, and chives)
Cook potatoes and garlic in large saucepan of boiling salted water until tender, about 25 minutes. Drain well. Return potatoes and garlic to pot.
Using handheld electric mixer, beat potato mixture at low speed until smooth. Add butter; beat until melted and smooth. Increase speed and whip potatoes just until light and fluffy. Stir in herbs. Season with salt and pepper; serve.
Roasted Vegetable Pizza
Roasted Vegetable Pizza
• 1 10-ounce tube refrigerated pizza dough
• 4 tablespoons garlic-flavored olive oil or regular olive oil
• (if desired add rosemary, chili pepper flakes etc. to the garlic oil –yum)
• 8 cherry tomatoes, halved
• 1 red bell pepper, sliced
• 1 medium zucchini, quartered lengthwise, cut crosswise into 1/2-inch-thick pieces (about 1 3/4 cups)
• 1 small red onion, thinly sliced (about 2 cups)
• 1 8-ounce package shredded 3- or 4-cheese pizza blend
• 3 tablespoons chopped fresh basil
Position 1 rack in top third of oven and 1 rack in bottom third of oven; preheat to 425°F. Unroll pizza dough and place on heavy large baking sheet. Press or stretch to 13x9-inch rectangle. Brush with 1 tablespoon oil. Toss tomatoes, bell pepper, zucchini, and onion with remaining 3 tablespoons oil in large bowl. Arrange vegetables on large rimmed baking sheet. Place pizza crust on top rack in oven and vegetables on bottom rack. Bake until pizza crust is golden brown and vegetables are softened and brown in spots, about 13 minutes. Remove from oven. Sprinkle crust with cheese and top with vegetables. Top with basil and bake until cheese is melted and bubbly, about 3 minutes. Cut into squares and serve.
Great recipe, looked amazing. I would just suggest some salt and pepper, and I really liked another chefs suggestion of adding It made it fantastic!
• 1 10-ounce tube refrigerated pizza dough
• 4 tablespoons garlic-flavored olive oil or regular olive oil
• (if desired add rosemary, chili pepper flakes etc. to the garlic oil –yum)
• 8 cherry tomatoes, halved
• 1 red bell pepper, sliced
• 1 medium zucchini, quartered lengthwise, cut crosswise into 1/2-inch-thick pieces (about 1 3/4 cups)
• 1 small red onion, thinly sliced (about 2 cups)
• 1 8-ounce package shredded 3- or 4-cheese pizza blend
• 3 tablespoons chopped fresh basil
Position 1 rack in top third of oven and 1 rack in bottom third of oven; preheat to 425°F. Unroll pizza dough and place on heavy large baking sheet. Press or stretch to 13x9-inch rectangle. Brush with 1 tablespoon oil. Toss tomatoes, bell pepper, zucchini, and onion with remaining 3 tablespoons oil in large bowl. Arrange vegetables on large rimmed baking sheet. Place pizza crust on top rack in oven and vegetables on bottom rack. Bake until pizza crust is golden brown and vegetables are softened and brown in spots, about 13 minutes. Remove from oven. Sprinkle crust with cheese and top with vegetables. Top with basil and bake until cheese is melted and bubbly, about 3 minutes. Cut into squares and serve.
Great recipe, looked amazing. I would just suggest some salt and pepper, and I really liked another chefs suggestion of adding It made it fantastic!
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