Sloppy Moussakas

INGREDIENTS:

  • 1 tablespoon EVOO
  • 1 pound ground lamb or beef
  • Salt and pepper
  • About 1/8 tsp. ground cinnamon
  • 1 onion, finely chopped
  • 2 – 3 cloves garlic, chopped
  • 1 small red chile pepper, seeded and finely chopped, or 1 tsp. crushed red pepper
  • 1 teaspoon dried oregano or marjoram
  • 2 teaspoons tomato paste
  • 1 – 1 1/2 cups chicken or beef stock

Cheese Sauce:

  • 2 tablespoons butter
  • 1 1/2 tablespoons flour
  • 1 cup milk
  • Freshly grated nutmeg
  • A small handful grated parmigiano-reggiano
  • 4 ciabatta or other rolls, split and toasted

PREPARATION INSTRUCTIONS:

  • In a large skillet, heat the EVOO over medium-high heat. Add the beef (or lamb) and cook, crumbling the meat, until well browned, about 5 minutes. Season with salt, pepper and the cinnamon.
  • Add the onion, garlic, chile and oregano (or marjoram) and cook, stirring, for 3 to 4 minutes.
  • Stir in the tomato paste for a minute. Stir in the stock and simmer over low heat until thickened slightly, about 15 minutes.
  • For the cheese sauce, melt the butter over medium heat in small pan. Whisk in the flour and cook, stirring, for 2 minutes. Whisk in the milk and cook until thickened slightly; season with salt, pepper and nutmeg. Remove the sauce from the heat and whisk in the cheese.
  • To serve, spoon the meat mixture onto the rolls. Top with the sauce.

*www.rachaelraymag.com

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Pitcher of Bloody Marys

INGREDIENTS:

  • 6 limes, juiced
  • 1 tablespoon celery seeds
  • 3 tablespoons grated fresh or prepared horseradish
  • 2 quarts tomato juice, chilled
  • 2 tablespoons hot sauce
  • 1 tablespoon Worcestershire sauce
  • Kosher salt and freshly ground black pepper
  • 1 1/2 cups pepper vodka, chilled in the freezer
  • Celery stalk, for serving
  • Cucumber spears, for serving
  • Handful fresh cilantro, for garnish

PREPARATION INSTRUCTIONS:

  • Combine the lime juice, celery seed, and horseradish in a pitcher. Muddle the mixture with the end of a wooden spoon to blend and break up the celery seeds.
  • Pour in the tomato juice, hot sauce, and Worcestershire sauce; season with salt and pepper.
  • Stir everything together to combine.
  • Divide the vodka among 6 tall, chilled glasses filled with ice. Fill the glasses with the Bloody Mary mix, stick in the celery and cucumber and garnish with the cilantro. Give the Bloody Mary a good stir and serve.

*www.foodnetwork.com/recipes/tyler-florence/pitcher-of-bloody-marys-recipe

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Baked Potato Soup

INGREDIENTS:

  • 2 medium russet potatoes, washed and dried
  • 1 small head of cauliflower  (3 1/2 cups or 16 ounces), stem removed cut into florets
  • 1 1/2 cups fat free chicken broth
  • 1 1/2 cups 1% reduced-fat milk
  • salt and freshly cracked black pepper
  • 1/2 cup light sour cream
  • 10 tbsp reduced-fat shredded sharp cheddar cheese
  • 6 tbsp chopped chives, divided
  • 3 slices bacon, cooked and crumbled (you can use turkey bacon if you prefer)

PREPARATION INSTRUCTIONS:

  • Pierce potatoes with a fork; microwave on high for 5 minutes turn over and microwave another 3 – 5 minutes, until tender. Or if you prefer to use your oven, bake at 400° for 1 hour or until tender. Cool. Peel potatoes.
  • Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot.
  • On medium heat, add chicken broth, milk, potatoes and bring to a boil.
  • Use an immersion blender to puree until smooth. Add sour cream, half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally.
  • Remove from heat. Ladle 1 cup soup into each bowl.
  • Top each serving with 2 tbsp cheese, remaining chives, and bacon.

*www.skinnytaste.com

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Cajun Shrimp in Foil

INGREDIENTS:

  • 1 tablespoon Cajun or Creole seasoning
  • 24 (1 pound) cleaned large shrimp
  • 3 ounces fully cooked Turkey/Chicken Andouille sausage (Applegate), very thinly sliced
  • 1 medium zucchini (8 ounces each), sliced into 1/4-inch thick rounds
  • 1 large red bell pepper, seeded and cut into thin strips
  • 1 1/2 cups corn kernels
  • 1/4 cup chopped fresh Italian parsley leaves
  • 1/4 cup chopped fresh basil leaves
  • 1/4 cup dry white wine, such as Pinot Grigio
  • 2 tbsp olive oil

PREPARATION INSTRUCTIONS:

  • In a medium bowl, combine the Cajun seasoning, salt, and pepper. Add the shrimp and toss to coat.
  • Place 4 large (10 x 18-inch) pieces of heavy-duty aluminum foil on a flat surface.
  • Divide the sausage, zucchini, bell peppers, and corn among the foil pieces, placing the vegetables in the center of each. Top each with shrimp (about 6), sprinkle each with 1 tablespoon of the parsley and 1 tablespoon of the basil.
  • Drizzle each with 1 tablespoon of the wine and about 1/2 tablespoon of the oil. Fold each piece of the foil to form a packet, sealing tightly and leaving a little room inside for air to circulate in the packet. The packets may be refrigerated (or frozen) at this stage.
  • To cook, preheat the oven to 425F. Arrange the packets on a baking sheet and cook until the shrimp is cooked through and the vegetables are crisp-tender, 13 minutes. Open the packets slowly, being careful of the hot steam. Transfer the shrimp, vegetables, and sauce that has accumulated to individual bowls or rimmed plates.

*www.skinnytaste.com

Posted in Seafood, Side Dishes/Vegetables | Leave a comment