Category Archives: Recipes

Recipes

Blackened Tilapia Baja Tacos

1 Comment

Ingredients

  • Sauce:
    • 1/4 cup reduced-fat sour cream
    • 2 tablespoons chopped fresh cilantro
    • 2 tablespoons fresh lime juice
    • 1 jalapeño pepper, seeded and chopped
    • 1 cup thinly sliced white onion (optional)
  • Rub:
    • 1 1/2 teaspoons paprika
    • 1 1/2 teaspoons brown sugar
    • 1 teaspoon dried oregano
    • 3/4 teaspoon garlic powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground cumin
    • 1/4 teaspoon ground red pepper
  • 4 (6-ounce) tilapia fillets
  • 1 tablespoon canola oil
  • 8 (6-inch) corn tortillas
  • 1/2 ripe peeled avocado, thinly sliced
  • 4 lime wedges

Preparation

  • 1. Combine first 4 ingredients in a food processor; process until smooth. Combine jalapeño sauce and onion in a small bowl.
  • 2. Combine paprika and next 6 ingredients (through ground red pepper); sprinkle evenly over fish. Heat oil in a large cast-iron skillet over medium-high heat. Add fish to pan; cook 3 minutes on each side or until desired degree of doneness.
  • 3. Warm tortillas according to package directions. Divide fish, onion mixture, and avocado evenly among tortillas. Serve with lime wedges.

Link to original recipe.

Recipes

BBQ Center Dip

2 Comments

My favorite NC-style BBQ sauce.

Ingredients

  • 1 Quart Cider Vinegar
  • 1 Quart water
  • 1.5 to 2 Quarts Ketchup
  • 3.5 Tablespoons sugar
  • 1 Tablespoon cayenne (or to taste)
  • 2 Tablespoons black pepper
  • 3.5 tablespoons salt

Combine the ingredients in a saucepan, simmer for 15 minutes, then bring to a boil and remove from heat. Let cool.

Recipes

Slow Cooker Pulled Pork

Leave a comment

Dry Rub

  • 1 tablespoon ground black pepper
  • 1 teaspoon cayenne pepper
  • 2 tablespoons ancho chili powder
  • 2 tablespoons ground cumin
  • 2 tablespoons dark brown sugar
  • 1 tablespoon dried oregano
  • 4 tablespoons smoked paprika
  • 2 tablespoons kosher salt
  • 1 tablespoon granulated sugar

Other Ingredients

  • 6-8lbs Bone-in Pork Shoulder (Boston Butt)
  • 1 cup apple juice
  • 1 teaspoon liquid smoke
  • Onion

Instructions

  • Combine the spice rub ingredients. Rub all over pork shoulder, making sure to really rub it into the meat. Wrap the rubbed meat in cellophane, refrigerate overnight.
  • Slice onion, layer at the bottom of your slow cooker. Unwrap pork shoulder, place on top of onions. Add apple juice and the liquid smoke.
  • Cook on low for 8-10 hours, or until pork easily shreds. Remove from slow cooker, shred, and mix with some classic North Carolina BBQ Sauce to keep moist. Serve by itself with BBQ Center Dip or other BBQ sauce, or put on a bun with cole slaw and serve as a sandwich.
Recipes

Brazilian Feijoada

Leave a comment

Ingredients

  • 2  cups  dried black beans
  • 4  slices applewood-smoked bacon
  • 1  pound  boneless pork shoulder (Boston butt), trimmed and cut into 1/2-inch cubes
  • 3/4  teaspoon  salt, divided
  • 1/2  teaspoon  freshly ground black pepper, divided
  • 3  bone-in beef short ribs, trimmed (about 2 pounds)
  • 3  cups  finely chopped onion (about 2 medium)
  • 1 1/4  cups  fat-free, lower-sodium chicken broth
  • 4  garlic cloves, minced
  • 1  (9-ounce) smoked ham hock
  • 1  tablespoon  white vinegar
  • 8  orange wedges

Preparation

1. Place beans in a small saucepan; cover with cold water. Bring to a boil; cook for 2 minutes. Remove from heat; cover and let stand 1 hour. Drain.

2. Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan; crumble. Sprinkle pork evenly with 1/8 teaspoon salt and 1/4 teaspoon pepper. Increase heat to medium-high. Add pork to drippings in skillet; sauté 8 minutes, turning to brown on all sides. Transfer pork to a 6-quart electric slow cooker. Sprinkle ribs evenly with 1/8 teaspoon salt and remaining 1/4 teaspoon pepper. Add ribs to skillet; cook 3 minutes on each side or until browned. Place ribs in slow cooker. Add drained beans, remaining 1/2 teaspoon salt, onion, and next 3 ingredients (through ham hock) to slow cooker, stirring to combine. Cover and cook on LOW 8 hours or until beans and meat are tender.

3. Remove ribs from slow cooker; let stand 15 minutes. Remove meat from bones; shred meat with 2 forks. Discard bones. Discard ham hock. Return beef to slow cooker. Stir in vinegar and crumbled bacon. Serve with orange wedges.

Link to original recipe.

Recipes

Italian Beef Stew

Leave a comment

Ingredients

  • 7 teaspoons olive oil, divided
  • 1 1/2 cups chopped onion
  • 1/2 cup chopped carrot
  • 1 tablespoon minced garlic
  • 1/4 cup all-purpose flour
  • 2 pounds boneless chuck roast, trimmed and cut into cubes
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon black pepper
  • 1 cup dry red wine
  • 3 3/4 cups chopped seeded peeled plum tomato (about 2 pounds). You can also use one 32 oz can of whole tomatos, such as San Marzano. Be sure to save the juice and include it in the dish.
  • 1 1/2 cups fat-free, lower-sodium beef broth
  • 1/2 cup water
  • 2 teaspoons chopped fresh oregano
  • 2 teaspoons chopped fresh thyme
  • 1 bay leaf
  • 1 (8-ounce) package cremini mushrooms, quartered
  • 1 cup red potatoes, cut into 1/2″ chunks
  • 3/4 cup (1/4-inch-thick) slices carrot
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped parsley

Preparation

  1. Heat a Dutch oven over medium-high heat. Add 1 teaspoon oil to pan. Add onion and chopped carrot; sauté 8 minutes, stirring occasionally. Add garlic; sauté for 45 seconds, stirring constantly. Remove from pan.
  2. Add 1 tablespoon oil to pan. Place 1/4 cup flour in a shallow dish. Sprinkle beef with 1/2 teaspoon salt and pepper; dredge in flour. Add half of beef to pan; sauté 6 minutes, browning on all sides. Remove from pan. Repeat procedure.
  3. Add wine to pan, and bring to a boil, scraping pan. Cook until reduced to 1/3 cup (about 5 minutes). Return meat and the onion mixture to pan. Add tomato and next 6 ingredients; add potatoes; bring to a boil. Cover, reduce heat, and simmer for 45 minutes, stirring occasionally. Uncover, and stir in sliced carrot. Simmer, uncovered, for 1 hour or until meat is very tender, stirring occasionally. Discard bay leaf. Stir in remaining 1/4 teaspoon salt, basil, and parsley.
Recipes

Tomatillo Guacamole

Leave a comment

Ingredients:

  • 1/2 pound fresh tomatillos, husked
  • 1 jalapeño or 2 to 3 serrano chilies, seeded if desired and roughly chopped
  • 10 cilantro sprigs, plus additional leaves for garnish
  • Salt to taste
  • 2 small or 1 1/2 large ripe avocados
  • 1 tablespoon freshly squeezed lime juice

1. Preheat the broiler. Cover a baking sheet with foil and place the tomatillos on top, stem side down. Place under the broiler at the highest rack setting and broil two to five minutes, until charred on one side. Turn over and broil on the other side for two to five minutes, until charred on the other side. Remove from the heat and transfer to a blender, tipping in any juice that has accumulated on the baking sheet. Add the chilies, cilantro sprigs and salt to the blender and blend to a coarse purée.

2. Cut the avocados in half and twist the two halves apart. Scoop out the flesh into a bowl or the bowl of a mortar and pestle. Mash with a fork or pestle. Do not use a food processor or a blender, as you want to retain some texture. Stir in the lime juice, the tomatillo mixture and salt to taste and combine well. Transfer to a bowl and serve with baked or microwaved tortilla chips or crudités, or use for tacos or avocado sandwiches.

Link to original recipe

Recipes

Shrimp Etouffee

Leave a comment

Ingredients:

  • 2 Tbsp Creole Seasoning [you can use Emerill’s essence, another store-bought brand, or the recipe below]
  • 4 Tbsp Unsalted Butter
  • 1/2 Cup Onion, Finely Chopped
  • 1/4 Cup Celery, Finely Chopped
  • 1/4 Cup Bell Pepper, Finely Chopped
  • 1/4 Cup Flour
  • 3/4 Cup fresh Tomatoes, diced
  • 1 1/2 Cups Shrimp Stock [recipe below]
  • 2 Tbsp Minced Garlic
  • I bundle of Fresh Thyme
  • 2 tsp Homemade Worcestershire Sauce
  • 1 tsp Hot Sauce (recommended Louisiana brands: Crystal or Louisiana Gold)
  • 1/2 Cup Green Onions, thinly sliced
  • 3 Tbsp minced Italian Parsley
  • 2 lb Good Quality Shrimp, Peeled and Deveined, Save shells for the stock
  • 3 Tbsp Unsalted Butter
  • Salt & Freshly Ground Black Pepper to taste
  • 1 Recipe Creole Boiled Rice [recipe below]

Directions

Season the shrimp with 1 Tbsp of the Creole Seasoning.

Melt the butter in a large cast iron skillet, add the onions, bell pepper, and celery, saute until translucent. Whisk in the flour to make a blonde roux, stirring constantly, about 3-5 minutes. Stir in the remaining Creole Seasoning. Add a small amount of the shrimp stock, stir well to form a paste, add the remaining stock gradually, whisking constantly. Bring to a boil, then reduce to a simmer. You may need a little more stock, but the end result should be the consistency of a gravy, not too thick, not too thin.
Add the tomatoes, garlic, Thyme, Worcestershire, and hot sauce, a little salt, black pepper, and Cayenne. Simmer for 20-30 minutes.

Add the shrimp, green onions, and parsley, simmer for 10 minutes more or until the shrimp are cooked through. Stir in the 3 Tbsp butter, and adjust the seasonings to taste.

Serve over Creole Boiled Rice. Serves 4 as an Appetizer, or 2 as a Large Entree.

Creole Seasoning

  • 1/2 Cup Kosher Salt
  • 1/3 Cup Paprika
  • 1/4 Cup Granulated Garlic
  • 4 Tbsp Onion Powder
  • 1/3 Cup Freshly Ground Black Pepper
  • 3 Tbsp White Pepper
  • 2 Tbsp Cayenne Pepper
  • 2 Tbsp Dried Thyme
  • 2 Tbsp Dried Basil
  • 1 Tbsp Dried Oregano

Mix all ingredients together.

Shrimp Stock Recipe

  • The Shells and tails from 2 lb. of Shrimp
  • 1/2 Cup chopped Onion
  • 1/4 Cup chopped Celery
  • 2 Garlic Cloves
  • 1 Lemon sliced
  • 2 Fresh Bay Leaves
  • 3 Sprigs Fresh Thyme
  • 1 tsp. Black Peppercorns

Add all ingredients to a 2 qt. saucepan. Cover this with cold water (about 6-8 Cups Cups). Bring almost to a boil, reduce the heat to a low simmer. Simmer for about 45 minutes to an hour. Strain.

Creole Boiled Rice

  • 1 quart of Boiling Water
  • 1 Cup Basmati or Jasmine Rice
  • 2 Fresh Bay Leaves
  • 1 Tablespoon Kosher Salt
  • 1 Tablespoon Unsalted Butter

Bring the water to a boil with the Bay leaves. Add the salt. Add the rice, stir to make sure the rice doesn’t stick! Do Not Stir again! If you agitate the rice too much, it gets sticky! So give it a good stir, when it comes back to a boil, partially cover it. Cook for about 11 minutes, but taste it, don’t trust me! It should have some bite, but a crunch is bad, Call it Al Dente, like I said, think Pasta. When it’s tender, drain it, pluck out the bay leaves, and if desired, place it into a 400 degree oven with the butter patted on top for about 15 minutes; this helps dry the rice out.

Link to original recipe

Recipes

Pasta with Pistachio Pesto and White Beans

Leave a comment

Ingredients:

  • 8 ounces uncooked pasta (penne or tagliateli)
  • 1 cup packed fresh basil leaves (can swap in some arugula here if preferred)
  • 1/4 cup roasted shelled pistachios
  • 6 garlic cloves
  • 2 tablespoons olive oil, plus a small pour for when making the pesto
  • 1 1/2 cups chopped seeded peeled tomato
  • 1 teaspoon freshly ground black pepper
  • 3/4 teaspoon kosher salt
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • A handful of arugulu
  • Cooked chicken, if preferred
  • 1/4 cup (1 ounce) shredded fresh pecorino Romano or parmesan regiono cheese

Directions:

  1. Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water. Drain.
  2. Combine basil, nuts, and garlic in a food processor; process until finely chopped. Pour a bit of olive oil in while running the processor to help it mix.
  3. Heat a large skillet over medium heat. Add olive oil to pan, and swirl to coat. Add basil mixture, and cook for 2 minutes, stirring frequently. Stir in pasta, tomato, and next 3 ingredients (through beans — if using chicken, add now); cook for 2 minutes or until thoroughly heated, tossing to combine. Remove from heat. Add arugula to pan, and toss to slightly wilt.
  4. Place about 1 1/4 cups pasta mixture in each of 4 bowls, and top each serving with 1 tablespoon cheese.

CALORIES 423 ; FAT 13.7g (sat 2.9g,mono 7.4g,poly 2.3g); CHOLESTEROL 7mg; CALCIUM 204mg; CARBOHYDRATE 60.2g; SODIUM 613mg; PROTEIN 16.4g; FIBER 7.2g; IRON 4.4mg

Link to original recipe

Recipes

Pot Roast

Leave a comment

Ingredients

  • 1 (2-pound) blade cut chuck roast
  • 2 teaspoons kosher salt
  • 2 teaspoons cumin
  • Vegetable oil
  • 1 medium onion, chopped
  • 5 to 6 cloves garlic, smashed
  • 1 cup tomato juice
  • 1/3 cup balsamic vinegar
  • 1 cup cocktail olives, drained and broken
  • 1/2 cup dark raisins

Directions

Preheat the oven to 190-200 degrees F.

Place a wide, heavy skillet or fry pan over high heat for 2 minutes. Meanwhile, rub both sides of meat with the salt and cumin. When the pan is hot (really hot) brown meat on both sides and remove from pan. Add just enough vegetable oil to cover the bottom of the pan then add the onion and garlic. Stir constantly until onion is softened. Add the tomato juice, vinegar, olives, and raisins. Bring to a boil and reduce the liquid by half.

Create a pouch with wide, heavy duty aluminum foil. Place half the reduced liquid/chunk mixture on the foil, add the roast, and then top with the remaining mixture. Close the pouch, and wrap tightly in another complete layer of foil. Cook for 3 to 3 1/2 hours or until a fork pushes easily into the meat.

Remove from oven and rest (still wrapped) for at least 1/2 hour. Snip off 1 corner of the foil pouch and drain the liquid into a bowl or measuring cup. Add some of the “chunkies” and puree with an immersion blender. Slice meat thinly, or pull apart with a fork. Serve with sauce.

Link to original recipe