Time to add my latest recipe "keepers" that I have made recently.
Remember, there are lots of recipe links in my left module on my home page.
Beef and Rosemary with Red Potatoes
serves 4
2 Tablespoons olive oil
2 cloves garlic, minced
1 1/2 pounds beef bottom round cut in 1" cubes
1/2 cup dry red wine
1 cup beef broth
10 small red potatoes, unpeeled
2 tablespoons fresh rosemary or 2 tsp. dried
salt and pepper
In a 4 quart heavy stew pot over medium-high heat,warm the olive oil.
Add the garlic and beef cubes and cook, stirring until the beef is lightly browned and the garlic is golden but not dark brown, 3-4 minutes.
Pour in the wine and using a large spoon, deglaze the pot over medium-high heat by stirring to dislodge any browned bits from the pan.
Add the beef stock and stir well.
Add the potatoes and sprinkle with the rosemary.
Bring to a simmer. Reduce the heat to medium-low, cover and simmer gently until the beef & potatoes are tender when pierced with a fork, 25-30 minutes.
Season to taste with salt & pepper.
Spoon into warmed bowls & serve.
Serve with a thick bread to mop up broth.
Hubby really loved this & it is so easy!
Chicken Koftas with Cucumbers and Yogurt
Koftas, Middle Eastern meatballs, are typically made with lamb; this version is lighter
Serves 4
1 1/4 pounds ground chicken
1/2 white onion, diced small
1/3 cup chopped fresh parsley leaves
Coarse salt & ground pepper
1/2 cucumber, diced large
1/2 cup plain Greek yogurt
2 tablespoons vegetable oil
2 medium tomatoes, cut into 1/4" slices
4 Pitas
1/2 cup fresh mint leaves, for serving
In a large bowl, combine chicken, onion, and parsley; season with salt & pepper.
Using your hands, mix until well combined. Form mixture into 8 oval patties.
In a medium bowl, toss together cucumber and yogurt; season with salt & pepper.
In a large skillet, heat oil over medium-high. Cook patties until browned on all sides and cooked through, 12 minutes.
Divide patties and tomatoes among pitas. Top with cucumber-yogurt sauce and mint. Fold to enclose and serve.
I served this with some Tabbouleh.
Spaghetti with Ricotta, Lemon and Spinachprep time: 5 minutes
cook time: 10 minutes
serves 4
Salt & pepper
1 lb. spaghetti
1 cup whole-milk ricotta
2 Tbsp. olive oil
1 1/2 tsp. lemon zest
1/8 tsp. nutmeg
5 oz. baby spinach
Grated Parmesan (optional)
Bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions until al dente, about 10 minutes.
In a bowl, stir together ricotta, olive oil, lemon zest and nutmeg. Season with salt and pepper.
Drain spaghetti, reserving 1 cup cooking water. Return pasta to pot and stir in ricotta mixture, spinach and 1/2 cup pasta cooking water. Toss well, adding more pasta cooking water 1 Tbsp. at a time, if necessary.
Sprinkle with Parmesan, if desired.
I got this next one from allrecipes.com
This was delicious. It is spicy, but we love spicy!
Sonoran Tilapia
"Seasoned tilapia fillets are covered with fresh cilantro and a squeeze of fresh lime and baked, then served with a flavorful sauce of Anaheim chile pepper, olives and tomatoes in this creative dish."
Prep time: 30 minutes
Cook time: 30 minutes
Serves 3
1/4 cup extra-virgin olive oil, divided
3 (4 ounce) fillets tilapia fillets
1 tablespoon Creole seasoning
1 teaspoon ground black pepper
1 teaspoon kosher salt
1/2 cup chopped fresh cilantro
1 lime, juiced
1 tablespoon butter
3 cloves garlic, minced
1/2 cup chopped yellow onion
1 large Anaheim chile pepper - stemmed, seeded, and chopped
4 Roma (plum) tomatoes, chopped
1/4 cup dry white wine
1 cup chicken stock
1 (4 ounce) can sliced black olives
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1 teaspoon ground black pepper
1 teaspoon kosher salt
1 teaspoon crushed red pepper flakes
1/2 teaspoon Worcestershire sauce
Preheat an oven to 350 degrees F
Grease a 9x13-inch baking dish with half the olive oil. Rub the tilapia fillets in the oil to coat both sides. Season with the Creole seasoning, 1 teaspoon black pepper, and 1 teaspoon kosher salt; sprinkle with the cilantro. Drizzle the fillets with the lime juice and remaining olive oil; set aside.
Melt the butter in a saucepan over medium-high heat. Stir in the garlic, onion, and Anaheim pepper; cook and stir until the onion has softened and begun to brown around the edges, about 5 minutes. Add the tomatoes and cook until they begin to soften, about 3 minutes more. Pour in the wine and simmer 1 minute, stirring constantly. Pour in the chicken stock and olives; season with cumin, cayenne pepper, oregano, 1 teaspoon black pepper, 1 teaspoon kosher salt, red pepper flakes, and Worcestershire sauce. Bring to a boil. Reduce heat to medium-low and simmer about 20 minutes.
Bake the tilapia in the preheated oven until the flesh turns white and is easily flaked with a fork, about 20 minutes. Spoon the sauce over the fish to serve.
Hubby found this online from some blog that he reads & sent it to me asking if I would please make. I am so glad that I did. It was
so good.
This is the directions just as he sent it to me:
A recipe for braciole
It’s a Sicilian recipe handed down from my grandmother whose parents came from Castelvetrano, Sicily.
Get a pound and a half of flank steak, some cotto salami, some mozzarella cheese and fresh basil. Pound the hell out of the flank steak with a meat tenderizer until its about 1/4 inch thick, lay it out on the counter and cover it totally with slices of the cotto salami, add the mozzarella cheese in thin slices, sprinkle the basil lightly over the salami, roll it up tight and tie it together with string. Braise the meat roll in olive oil until it is brown all the way around and set it in a pan of spaghetti sauce on top of the stove and let it simmer for about 1 1/2 hours.
Pull it out of the sauce, cut off the string, slice it into 1 inch thick slices and pour the sauce it was simmering onto a bed of pasta and you are eating well. mmmm hmmmm!
Bon Appetit!
Zanychk ♥
Just too many irons in the fire!
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