Roasted Red-Pepper Soup Recipe Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the potatoes, celery, shallots, 1/2 teaspoon salt, and pepper to taste and cook, stirring frequently, until the potatoes begin to soften, about 5 minutes. Add the red peppers, sun-dried tomatoes, chicken broth and 1 cup water. Cover and bring to a simmer, then uncover and cook until the potatoes are tender, about 15 minutes.Transfer the soup and sour cream to a blender and, keeping the lid slightly ajar, puree until smooth. When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway.
Zydeco's 5 BBQ Shrimp Recipe : Directions Take the butter, cut into thirds, and melt in a large saucepan over medium heat until melted. Next, add the green onions, Worcestershire sauce, crab boil, cayenne, red pepper flakes, salt, black pepper, thyme, garlic, bay leaves and 5 to 6 shakes hot sauce. Cook's Note: Top of the shrimp head should NOT have a red spot, the shrimp should be completely grey, and the fresher the better. This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe.
Grilled Leg of Lamb Vegetarians, look away! Grilling a big old piece of lamb is intimidating, there’s no two ways about it. The good news is that assuming you can find a good leg of lamb, you can do this. With just a few simple seasonings – nothing complicated – you can make a real treat of a meal. It goes great with lots of sides and is just super delicious. Directions 1) Rub leg of lamb well with kosher salt, pepper, and herbs. 2) Unwrap leg of lamb and let come to room temperature for thirty minutes. 3) Grill lamb for about 5 minutes per side to get a nice crust on the lamb. 4) Move lamb to an indirect heat area of the grill. 5) Insert digital thermometer and cover the grill. 6) When desired temperature is reached, remove lamb and wrap tightly in foil. 7) Use a sharp knife to carve out center bone from leg and then slice against the grain. Salting the Lamb A good piece of lamb can be a bit tricky to find. I recommend trying any small butcher shops you may have in your area or check farmer’s markets. Da Butta
Chicken and Rice Casserole Recipe Directions Preheat the oven to 425 degrees F. Melt the butter in a large ovenproof skillet over medium heat. Add the garlic and about three-quarters of the scallions and cook, stirring occasionally, until soft, about 2 minutes. Whisk the chicken broth and sour cream in a bowl, pour into the skillet and bring to a simmer. Turn on the broiler. Per serving: Calories 626; Fat 32 g (Saturated 16 g); Cholesterol 186 mg; Sodium 1,299 mg; Carbohydrate 38 g; Fiber 3 g; Protein 45 g Photograph by Christopher Testani 3-Ingredient Bacon-Guacamole Crescent Cups recipe from Pillsbury.com The template DoubleClickAd could not be loaded. HTTP Status code: 0 You won’t believe how deliciously easy these 3-ingredient guacamole-filled crescent tarts are. can (8 oz) Pillsbury™ refrigerated crescent dough sheet or 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls container (8 oz) guacamole (1 cup) crisply cooked bacon strips Steps 1 Heat oven to 375°F. 1 Heat oven to 375°F. 4Spoon 1 teaspoon guacamole into each cup. 5 Cut each bacon strip into 6 pieces. 1 Heat oven to 375°F. Expert Tips For a spicier guacamole, add 1/2 teaspoon of your favorite hot sauce to guacamole. Stir 1/3 cup chopped seeded tomato into guacamole for a garden fresh flavor. Garnish with cilantro sprigs, if desired. Serving Size: 1 Appetizer Calories Calories from Fat % Daily Value Total Fat 2 1/2g Saturated Fat 1/2g Trans Fat 0g Cholesterol 0mg Sodium 135mg Potassium 40mg Total Carbohydrate 5g Dietary Fiber Sugars Protein 1g Vitamin A Vitamin C Calcium Iron Exchanges: Carbohydrate Choice © 2016 ®/TM General Mills All Rights Reserved
Mighty Meatball Sliders Recipe : Directions For the sauce: Heat 2 tablespoons olive oil in a large skillet set over medium heat. Add the minced garlic and onions and saute until the onions are translucent, about 5 minutes. Remove the mixture from the heat and let cool. Heat the remaining 2 tablespoons olive oil in a medium pot set over medium heat. For the meatballs: In same skillet, heat 2 tablespoons olive oil over medium heat and add the garlic and onions. In a bowl, combine the milk and breadcrumbs and stir until the crumbs look like wet sand. In a large bowl, combine the ground meats, sausage, parsley, basil, eggs, some salt and pepper, the cooked onion-garlic mixture and the breadcrumbs. Reheat the large skillet over medium-high heat and add the remaining 2 tablespoons olive oil. To serve, place 2 meatballs on each slider roll and spoon some sauce on top. This recipe was created by a contestant during a cooking competition.
Incredible Roasted Shoulder of Lamb with Smashed Vegetables and Greens Recipe : Jamie Oliver Directions For the lamb: Preheat your oven to full whack, (450 to 500 degrees F). Slash the fat side of the lamb all over with a sharp knife. Lay half the sprigs of rosemary and half the garlic cloves on the bottom of a high-sided roasting pan, rub the lamb all over with olive oil and season with salt and pepper. For the vegetables: When the lamb is nearly cooked, put thepotatoes, carrots and rutabaga into a large pot of boiling salted water and boil hard for 20 minutes or so until you can slide a knife into the rutabaga easily. For the sauce: Remove the lamb from the oven and place it on a chopping board. Finely chop the mint and add it to the sauce with the red wine vinegar at the last minute then pour into a pitcher. "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Recipe Excerpted from JAMIE AT HOME by Jamie Oliver.
Coconut lime baked chicken - Running to the Kitchen This coconut lime baked chicken is served with coconut infused mango sticky rice for a deliciously crispy, tender and tropical chicken dinner. Having eaten more Cliff bars and beef jerky over the last week than I probably have in my entire life, one thing that makes easing back into real life after vacation a little easier is the fact that at least I have access to real food 24/7 without having to pay some exorbitant tourist price for it. Before we left, I had just found a new place nearby to buy organic chicken at a very reasonable price. I’m not even exaggerating when I say there were at least 6 or 7 packages of bone-in chicken thighs with skin purchased and thrown in the freezer after that discovery and enough crispy fried chicken meals to warrant Ulysses asking if I had just discovered some long lost southern gene. My backyard view of dandelion ridden grass and the neighbor’s pool might not compare to the cliffs of Zion national park, but at least I have this faux-fried chicken.
Kickin' Spinach Cheese Bites recipe from Pillsbury.com The template DoubleClickAd could not be loaded. HTTP Status code: 0 Triple cheesy-spinach crescent bites boast a just right jalapeño kick. Bake-Off® Contest 46, 2013 Kathy Ferder Lake St. box (9 oz) frozen chopped spinach package (8 oz) cream cheese, softened cup ricotta cheese oz provolone cheese, shredded (1 1/2 cups) cup finely chopped pickled jalapeño slices, drained (from 11.5-oz jar) cans Pillsbury™ refrigerated Crescent Dough Sheet Steps 1 Heat oven to 375°F. 1 Heat oven to 375°F. 1 Heat oven to 375°F. Serving Size: 1 Serving Calories Calories from Fat % Daily Value Total Fat 4g Saturated Fat 2g Trans Fat 0g Cholesterol 10mg Sodium 135mg Potassium 25mg Total Carbohydrate 5g Dietary Fiber Sugars Protein Vitamin A Vitamin C Calcium Iron Exchanges: 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat; Carbohydrate Choice 1/2 *Percent Daily Values are based on a 2,000 calorie diet. © 2016 ®/TM General Mills All Rights Reserved
Swedish Meatballs Recipe : Alton Brown Directions Watch how to make this recipe Preheat oven to 200 degrees F. Tear the bread into pieces and place in a small mixing bowl along with the milk. In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Recipe courtesy of Alton Brown, 2005