Archive for June, 2009
Zesty Salsa
Posted by JasonQ in Appetizers on June 29th, 2009
My family grows so many tomatoes every year, we have a hard time giving them all away. A few years ago, a friend of the family gave us this great salsa recipe. This recipe cuts down on waste, and lets us enjoy our tomatoes year round!
- 10 cups chopped, seeded, peeled, cored tomatoes (about 6 lbs)
- 5 cups chopped and seeded long green peppers (about 2 lbs)
- 5 cups chopped onions (about 1 1/2 lbs)
- 2 1/2 cups chopped and seeded hot peppers (about 1 lb)
- 1 1/4 cups cider vinegar
- 3 cloves garlic, mined
- 2 tablespoons cilantro, minced
- 3 teaspoons salt
- 1 teaspoon hot pepper sauce (optional)
Combine all ingredients in a large saucepot, adding hot pepper sause, if desired. Bring mixture to a boil. Reduce heat and simmer 10 minutes.
Optional (for canning):
Ladle hot salsa into hot jars, leaving 1/4 inch headspace.
Adjust two-piece caps. Process 15 minutes in a boiling-water canner.
Yield: about 6 pints.
Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.
Black Forest Cheesecake
Posted by JasonQ in Cakes/Desserts on June 28th, 2009
Yet another great cheesecake recipe.
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup butter, melted
- 1/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 1/2 cups granulated sugar
- 4 large eggs, at room temperature
- 1/4 cup amaretto liqueur 1/4 cup maraschino cherry juice
Topping:
- 4 ounces (2/3 cup) semisweet chocolate, melted
- 1/2 cup sour cream
Preheat oven to 325*F (160*C).
Combine graham cracker crumbs, sugar, cocoa powder and butter. Mix well. Press into bottom and 1-inch up the sides of a 9-inch springform pan. Set aside.
With an electric mixer on medium speed, beat cream cheese until fluffy. Gradually add sugar, mixing well. Add eggs, one at a time, beating well after each addition. Stir in amaretto and cherry juice until well blended.
Pour filling into crust. Bake 1 hour. Turn oven off, and let stand in oven with door ajar at least 1 hour. Remove from oven to wire rack. Cool about 1 hour, or until room temperature.
Combine melted chocolate and sour cream. Spread evenly over top of cooled cheesecake. Chill overnight. Garnish with whipped cream and maraschino cherries.
Makes 12 servings.
Grilled Tilapia with Mango Salsa
Posted by JasonQ in Main Dishes, Seafood & Fish on June 26th, 2009
This is another tilapia recipe I found that looks delicious as well! The original can be found here.
- 1/3 cup extra-virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoon minced fresh parsley
- 1 clove garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon ground black pepper
- 1/2 teaspoon salt
- 2 (6 ounce) tilapia fillets
- 1 large ripe mango, peeled, pitted and diced
- 1/2 red bell pepper, diced
- 2 tablespoons minced red onion
- 1 tablespoon chopped fresh cilantro
- 1 jalapeno pepper, seeded and minced
- 2 tablespoons lime juice
- 1 tablespoon lemon juice
- salt and pepper to taste
Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a resealable plastic bag. Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. Add the lime juice and 1 tablespoon of lemon juice, and toss well. Season to taste with salt and pepper, and refrigerate until ready to serve.
Preheat an outdoor grill for medium-high heat, and lightly oil grate.
Remove the tilapia from the marinade, and shake off excess. Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. Serve the tilapia topped with mango salsa.
Baked Tilapia with Tomatoes & Olives
Posted by JasonQ in Main Dishes, Seafood & Fish on June 25th, 2009
I was looking for some good recipes for tilapia this morning and found this one here.
- 6 Tilapia fillets
- 1/4 cup extra-virgin olive oil
- 4 sprigs of fresh thyme
- 3 tomatoes, peeled, seeded and chopped
- 1/2 cup coarsely chopped green olives
- 1/4 tsp. dried hot red pepper flakes
- 2 garlic cloves, minced
- 1/2 cup finely chopped red onion
- 1 T. fresh lime juice
Preheat the oven to 400 degrees.
Lightly oil a shallow baking dish large enough to hold the fillets in one layer.
In a bowl stir together the oil, the thyme, the tomatoes, the olives, the red pepper flakes, the garlic, the onion, and the lime juice.
In the prepared baking dish arrange the fillets, skin sides down, season them with salt, and spoon the tomato mixture over them.
Bake the fish, uncovered, in the middle of the oven 15 to 20 minutes, or until it just flakes.
Serves: 6
Recipe from Rebecca Radnor and the American Tilapia Association
Black Bean and Corn Quesadillas
Posted by JasonQ in Appetizers, Main Dishes on June 23rd, 2009
- 2 teaspoons olive oil
- 3 tablespoons finely chopped onion
- 1 (15.5 ounce) can black beans, drained and rinsed
- 1 (10 ounce) can whole kernel corn, drained
- 1 tablespoon brown sugar
- 1/4 cup salsa
- 1/4 teaspoon red pepper flakes
- 2 tablespoons butter, divided
- 8 (8 inch) flour tortillas
- 1 1/2 cups shredded Monterey Jack cheese, divided
Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Repeat with remaining tortillas and filling.
Pasta Salad with Fresh Pear, Gorgonzola, & Walnuts
Posted by JasonQ in Main Dishes, Side Dishes on June 22nd, 2009
This is another recipe contributed by Amber Coomes that looks great! I plan on trying this later this week.
- 1 1-pound package small shell pasta
- 1 cup walnut pieces
- 2-3 ripe pears
- 8 ounces gorgonzola cheese, crumbled
- 1 1/2 cups frozen pearl onions, thawed
- 2 cups arugula leaves, washed
- 1 Tbs fresh rosemary, minced
- 2 small cloves garlic, minced
- 1/3 cup red wine vinegar
- 2/3 cup + 2 Tbs extra virgin olive oil
- 1 tsp honey
- 1 tsp crushed red pepper flakes
- 1 tsp ground mustard
- 1 tsp ground black pepper
- 2 tsp salt
Preheat the oven to 325F. Place the walnuts on a pan and toast in the oven until lightly browned, for about ten minutes. Bring 4 quarts of salted water to a boil. Add the pasta and cook until al dente, or for 8 to 10 minutes. Drain but do not rinse, move to a large bowl and toss with the 2 Tbs of olive oil. Reserve and allow to cool slightly. Add the walnuts, pears, gorgonzola, pearl onions and arugula. In a small bowl, mix the remaining ingredients for the dressing, pour over the pasta and lightly toss. Allow the flavors to develop for at least 15 minutes before serving.
Serves 6
Caramel Apple Cheesecake
Posted by JasonQ in Cakes/Desserts on June 21st, 2009
I’ve had this recipe for a very long time, and it’s a real crowd pleaser!
- 1-1/2 cups graham cracker crumbs
- 2 tablespoons sugar
- 1/4 cup butter, melted
- 2 8-ounce packages cream cheese, softened
- 1 cup sugar
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon apple pie spice
- 1 16-ounce can or jar (1-2/3 cups) applesauce
- 2 tablespoons lemon juice
- 5 eggs
- 1/2 cup whipping cream
- 1/2 cup sugar
- 1 tablespoon butter
- 1/3 cup coarsely chopped pecans
For crust, combine crumbs and 2 tablespoons sugar. Stir in butter, toss gently. Press onto bottom and 1 inch up sides of a 9-inch springform pan. Bake in 375 degree F oven about 10 minutes or until edges begin to brown. Cool slightly on a wire rack.
Meanwhile, for filling, combine cream cheese, 1 cup sugar, cinnamon, and apple-pie spice. Beat until fluffy. Beat in applesauce and lemon juice. Beat in eggs until combined.
Pour filling into crust-lined pan. Bake on a shallow baking pan in a 375 degree F oven 40 to 45 minutes or until center is nearly set. Cool on a wire rack 15 minutes. Loosen sides of pan. Cool 30 minutes more; remove sides. Cool completely. Chill at least 4 or up to 24 hours.
For sauce, in a small heavy saucepan melt 1/2 cup sugar over medium-high heat until sugar begins to melt, shaking pan often. (Do not stir.) Reduce heat; cook about 5 miutes more or until sugar is melted and golden. Stir as necessary after sugar begins to melt (only when mixture bubbles). Remove from heat. Carefully pour in 1/2 cup whipping cream. Add 1 tablespoon butter. Return to heat; cook and stir for 1 to 2 minutes more or until smooth. Stir in 1/3 cup coarsely chopped pecans. Cool. Cover and chill up to 24 hours. To serve, cut cheesecake into wedges; top with sauce. Makes 12 to 16 servings.
Easy Chicken Parmesan
Posted by JasonQ in Chicken/Poultry, Main Dishes on June 19th, 2009
This recipe was also contributed by Amber Coomes. Enjoy!
- 14 oz Spaghetti Sauce
- 6 Tbsp Parmesan Cheese
- 6 small boneless, skinnless Chicken Breast halves (1 1/2 lbs)
- 1 1/2 cup shredded Mozzarella Cheese
Preheat oven to 375F. Pour sauce into a 13″x9″ pan. Carefully stir in 4 Tbsp parmesan cheese. Add chicken; turn over to evenly coat both sides with sauce. Cover with foil. Bake 30 minutes. Uncover. Top with mozzarella cheese and remaining 2 Tbsp parmesan cheese. Continue baking 5 minutes or until chicken is cooked through and cheese is melted. Serve over hot cooked pasta if desired.
Linguine with Bacon, Baby Spinach, and Sage
Posted by JasonQ in Main Dishes on June 18th, 2009
This recipe was submitted by Amber Coomes. I have yet to try it, but it looks delicious!
- 1 pkg (13.25oz) Linguine
- 1/4 lb Bacon, diced
- 1 Onion, finely diced
- 1 1/3 cups Chicken Stock
- 3 Tbsp chopped fresh sage leaves
- 1/2 lb Baby Spinach Leaves
- Salt and Pepper to taste
- Grated Parmesan Cheese
Cook pasta according to package directions. In large skillet over medium heat, cook bacon 4-5 minutes or until desired crispness. Add onion and saute 5-6 minutes or until onion is tender. Stir in chicken stock and sage; simmer 1-2 minutes. Add spinace and cook until spinach just wilts. Salt and pepper to taste. Toss linguine with sauce and serve sprinkled with parmesan cheese.
Makes 4 servings.
Spicy Zucchini Cornbread
- 1 tsp vegetable oil
- 1 Cup Zucchini, shredded
- 1 Cup milk
- 2 6.5oz packages corn muffin mix
- 2 large eggs
- 1 Cup shredded extra sharp cheddar cheese
- 2 tsp minced chipotle in adobo
Heat oven to 400F. Coat 10″ cast iron skillet with oil and heat over medium heat.
Whisk milk, eggs and chipotle in large bowl. Stir in corn muffin mix, zucchini and cheese until just combined.
Spread in hot skillet. Place skillet in oven and bake for 21-23 minutes until set in center and top is evenly browned.
Cool in skillet on wire rack at least 15 min. Cut into wedges to serve.