Monday, March 12, 2018

Cincinnati Style Chili

8 ounces spaghetti
1 tablespoon olive oil
1 (12 ounce) package frozen burger style crumbles
1 onion, chopped
1 tablespoon minced garlic
1 cup tomato sauce
1 cup water
1 (14.5 ounce) can diced tomatoes
2 tablespoons red wine vinegar
2 tablespoons chili powder
1/2 teaspoon ground cinnamon
1/2 teaspoon paprika
1/2 teaspoon ground allspice
1 tablespoon light brown sugar
1 tablespoon unsweetened cocoa powder
1 teaspoon hot pepper sauce
1 cup kidney beans, drained and rinsed
1 cup shredded Cheddar cheese

   1. Heat olive oil in a large frying pan. Saute onion until tender. Mix in burger style crumbles and garlic, cook until the crumbles have browned.
   2. Stir in tomato sauce, water, chopped tomatoes, vinegar, chili powder, cinnamon, paprika, allspice, light brown sugar, cocoa and hot sauce. Heat over medium-high heat until the mixture begins to boil. Reduce heat to low, cover and simmer 15 to 20 minutes until sauce thickens.
   3. While the sauce is thickening, bring a large pot of salted water to boil, place spaghetti in the water and bring it to a boil again. Cook until al dente. Drain well.
   4. Stir beans into the chili and mix lightly.
   5. Spoon cooked spaghetti into bowls and top with chili. Sprinkle with cheese if desired.

Tuesday, March 6, 2018

Knoephla Soup

1/2 cup butter or margarine
3 medium potatoes, peeled and diced
1 small onion, grated
3 cups milk
1-1/2 quarts water
6 teaspoons chicken bouillon granules
1-1/2 cups all purpose flour
1 egg, beaten
5 to 6 tablespoons milk
1/2 teaspoon salt

   In a large skillet, melt butter, cook potatoes and onion for 20-25 minutes or until tender. Add milk, heat through but do not boil. Set aside. In a soup kettle or Dutch oven, bring water and bouillon to a boil. Meanwhile, combine knoephla ingredients to form a stiff dough. Roll into a 1/2-in. rope. Cut into 1/4-in. pieces and drop into boiling broth. Reduce heat, cover and simmer for 10 minutes. Add the potato mixture, heat through.

Monday, February 19, 2018

Cheerwine Barbeque Chicken

1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon pepper
12 skin on, bone in chicken thighs (about 4 pounds)
1 tablespoon butter
1 teaspoon minced garlic
1 cup ketchup
1 cup Cheerwine
3 tablespoons Worcestershire sauce
¼ teaspoon ground cayenne pepper
½ teaspoon ground black pepper
½ teaspoon dry mustard
2 tablespoons white distilled vinegar

   Melt the butter in a large saucepan over medium heat. Add the minced garlic and cook for 30 seconds. Stir in the remaining ingredients. Bring to a boil, reduce the heat and simmer until the sauce is slightly thickened, about 30 minutes. Use soon or cool, cover and refrigerate for up to one week.
   Stir together the thyme, oregano, paprika, cumin, onion powder, salt and pepper. Pat the chicken dry and then coat with the seasoning mixture. Place the chicken in a zip top plastic freezer bag. Seal and refrigerate for 4 hours.
   Preheat the grill to 350° to 400° (medium high) heat. (If using charcoal, the embers should be covered in gray ash with glowing centers.) Oil the grill grate generously.
   Place the chicken skin side down on the hot grate, cook until the skin browns, about 8 minutes. Turn the chicken over and continue grilling until an instant read thermometer inserted into the thickest portion registers 170°, about 5 to 8 minutes longer. Transfer 1 cup of the barbecue sauce to a small dish, reserving the rest. Brush the skin side of the chicken with sauce from the dish, turn skin side down and cook 2 minutes. Brush chicken with more sauce, turn skin side up and grill 2 minutes.
   Arrange the chicken on a platter, tent loosely with foil and let rest for 5 minutes. Discard any remaining sauce in the small bowl because it has come in contact with the raw chicken and would be unsafe to eat uncooked.

Monday, January 29, 2018

Brick Oven Pizza

1 teaspoon active dry yeast
1/4 cup warm water
1 cup cold water
1 teaspoon salt
3 cups bread flour
6 ounces low moisture mozzarella cheese, thinly sliced
1/2 cup no salt added canned crushed tomatoes
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
3 tablespoons extra virgin olive oil
6 leaves fresh basil, torn

   1. Sprinkle yeast over warm water in a large bowl. Let stand for 5 minutes to proof. Stir in salt and cold water, then stir in the flour about 1 cup at a time. When the dough is together enough to remove from the bowl, knead on a floured surface until smooth, about 10 minutes. Divide into two pieces and form each one into a tight ball. Coat the dough balls with olive oil, and refrigerate in a sealed container for at least 16 hours. Be sure to use a big enough container to allow the dough to rise. Remove the dough from the refrigerator one hour prior to using.
   2. Preheat the oven, with a pizza stone on the lowest rack, to 550 degrees F. Lightly dust a pizza peel with flour.
   3. Using one ball of dough at a time, lightly dust the dough with flour and stretch gradually until it is about 14 inches in diameter or about as big around as the pizza stone. Place on the floured peel. Place thin slices of mozzarella over the crust, then grind a liberal amount of black pepper over it. Sprinkle with dried oregano. Randomly arrange crushed tomatoes, leaving some empty areas. Drizzle olive oil over the top.
   4. With a quick back and forth jerk, make sure the dough will release from the peel easily. Place the tip of the peel at the back of the preheated pizza stone and remove peel so that the pizza is left on the stone.
   5. Bake for 4 to 6 minutes in the preheated oven, or until the crust begins to brown. Remove from the oven by sliding the peel beneath the pizza. Sprinkle a few basil leaves randomly over the pizza. Cut into wedges and serve.

Sunday, January 14, 2018

Crock Pot Santa Fe Chicken

1 1/2 pound chicken breasts
14 ounces can diced tomatoes with green chiles
15 ounces black beans, drained and rinsed
8 ounces frozen corn
1/4 cup fresh cilantro, chopped, optional
1 3/4 cup low-sodium chicken broth
3 scallions, chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon McCormick Mojito Lime Seasoning (or chili powder)
salt, to taste

   1. Combine chicken broth, beans, corn, tomatoes (with their juice), cilantro, scallions, garlic powder, onion powder, cumin and Mojito Lime Seasoning or chili power in the crock pot.  Season chicken breasts with salt and pepper and lay on top.
   2. Cook on low for 10 hours or on high for 6 hours.  Half hour before serving, remove chicken and shred.  Return chicken to slow cooker and stir.  Adjust salt and seasonings to taste.  Serve over rice or tortillas and your favorite toppings.

Sunday, December 31, 2017

Apple Pie with Raisin Relish Recipe

  For apple pie filling
100 gm butter
4 medium apple
1/3 tsp cinnamon
15 -20 gm sugar
For pie cover:
100 gm flour
100 gm icing sugar
100 gm butter
50 ml water
  For raisin chutney
1 Tbsp whole mix spices
100 gm raisin
30 gm sugar
20 ml lemon Juice
20 ml orange Juice

   For Apple pie filling
1. Peel the apples, in a sauce pan, moist the apples with 100 gm of butter and add 1/3 tsp Cinnamon and 15-20 gms sugar, cook it till it becomes thick.
2. Fill the pie shell with the apple mixture.
   For Pie cover
1. Prepare the pie dough, mix 100 gm flour, 100 gm butter, 100 gm icing sugar till it becomes crumbly add 50 ml water into it to form smooth dough.
2. Divide the dough in two equal pieces. Refrigerate for 1/2 a hr. Roll half of the dough 1/8 inch thick and line the pie pan. Reserve the other half wrapped tightly under refrigeration.
3. Roll out the remaining dough 1/8 inch thick and place it over the filling. Crimp the edges to seal, cutting several vents in the top of the pie. Bake at 180 C, about 45 minutes to 1 hour.
4. Cool to room temperature before serving.
   For Raisin chutney
1. Cook 100 gm raisins, 30 gm sugar, 20 ml lemon juice, 20 ml orange juice and whole spice together on slow fire till it becomes soft.
2. Serve with hot apple pie.

Wednesday, December 27, 2017

Konkani Grilled Fish Recipe

1/2 onion julienned
spring onions
1/2 tsp coriander seeds
1/2 grated coconut
1/2 tsp turmeric powder
1 tsp red chilli
1 tomato sliced
sprigs of dill leaves
1/2 tsp fennel
cassia bark
1 lemon squeezed
1/2 inch ginger bashed
2 green chilli
salt to flavor
5 garlic cloves chopped
3 cloves
1/2 tsp cumin
1/2 tsp black pepper
handful of coriander leaves
tiny bit of cassia bark (cinnamon)
2 Tbsp tamarind extract
1 Tbsp extra virgin olive oil
fill of sea bass
1/2 cup water
1/2 radish sliced
1/2 onion sliced
2 Tbsp butter
for orange segments salad
8 orange segments
handful of finely chopped dill leaves
1 lemon squeezed
1 tsp black pepper
1 tsp honey
salt to flavor

   1. Heat up a pan and add onion, ginger, garlic, green chillies, dill leaves and coriander leaves.
   2. Dry roast them.
   3. Add cloves, cumin, fennel, black pepper, coriander seeds, grated coconut, turmeric powder, red chilli, salt and cassias bark and grind them.
   4. Now add few sprigs of coriander leaves, few sprigs of dill leaves, tamarind extract, lemon juice, extra virgin olive oil and water.
   5. Then grind all of the masala together.
   6. Pre heat the griller at 200 degree.
   7. Take the fill of sea bass and rub some olive oil on both sides.
   8. Spread out 3 Tbsp of Konkani masala and little pinch of salt.
   9. Spread 1 1/2 Tbsp of Konkani masala on the baking dish.
   10. Add a layer of radish onion, tomato, some sprigs of dill leaves, butter and lemon juice.
   11. Over this place the masala fish and put the baking dish in the oven.
   12. For orange segments salad
   13. In a bowl, add orange segments, dill leaves, lemon juice, black pepper, salt and honey. Then mix it.
   14. When the fish is cooked, add lemon juice and a layer of orange segments salad.

Sunday, December 24, 2017

Perfect Crab Stuffed Mushrooms

2 tablespoons butter
2 tablespoons minced green onion
1 cup cooked crabmeat, finely chopped
1/2 cup dry bread crumbs
1/4 cup shredded Monterey Jack cheese
1 egg, beaten
1 teaspoon lemon juice
1/2 teaspoon dried dill weed
1/2 cup butter, melted
1 1/2 pounds fresh button mushrooms, stems removed
1/2 cup shredded Monterey Jack cheese
1/4 cup dry white wine

   1. Preheat oven to 400 degrees F (200 degrees C).
   2. Melt 2 tablespoons butter in a skillet, cook and stir green onion until softened, about 2 minutes. Transfer green onion to a bowl. Stir in crabmeat, bread crumbs, 1/4 cup Monterey Jack cheese, egg, lemon juice and dill weed until well mixed.
   3. Pour 1/2 cup melted butter in a 9x13-inch baking dish, turn mushroom caps in butter to coat. Fill mushroom caps with the crab mixture and sprinkle with remaining 1/2 cup Monterey Jack cheese. Pour white wine into baking dish.
   4. Bake in preheated oven until cheese is melted and lightly brown, 15 to 20 minutes.