Double Tomato Delicious Bruschetta

 

Ingredients

• 6 roma (plum) tomatoes, chopped
• 1/2 cup sun-dried tomatoes, packed in oil
• 3 cloves minced garlic
• 1/4 cup olive oil
• 3 tablespoons balsamic vinegar
• 1/4 cup fresh basil, stems removed
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 French baguette
• Fresh mozzarella cheese, Sliced (1 large ball)
• 1/2 cup fresh Asiago cheese, shredded finely

Directions

1. Preheat the oven on broiler setting.
2. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
4. Divide the tomato mixture evenly over the baguette slices. Place a mozzarella cheese slice on each piece of baguette, then sprinkle Asiago over the top.
5. Broil for 5 minutes, or until the cheese is melted.

Merry Christmas

Best wishes in the New Year

Tres Pepper Cheese Ravioli

 

 

Ingredients

• 1 pound cheese ravioli
• 3 tablespoons olive oil
• 1 small onion, diced
• 1 green bell pepper, thinly sliced
• 1/2 red bell pepper, thinly sliced
• 1/2 yellow bell pepper, thinly sliced
• 2 cups chicken broth, divided
• 1/4 teaspoon crushed red pepper flakes

Directions

1. Bring a large pot of lightly salted water to a boil. Cook ravioli in boiling water for 8 to 10 minutes, or until done; drain.
2. Heat olive oil in large skillet over medium heat. Saute onion and bell peppers until tender. Add one cup of the broth, season with pepper flakes, and simmer 5 minutes. Stir in remaining broth, and cook until most of broth has evaporated. Spoon pepper mixture over ravioli. 
3. Sangiovese wine is a perfect pairing

Spinach & Tomato Tortellini

 

Ingredients

• 1 (16 ounce) package tortellini
• 1 (14.5 ounce) can diced tomatoes Italian Style
• 1 cup chopped fresh spinach
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 teaspoons dried basil
• 1 1/2 teaspoon minced garlic
• 2 tablespoons all-purpose flour
• 3/4 cup milk
• 3/4 cup heavy cream
• 1/2 cup grated Parmesan cheese

Directions

1. Bring a large pot of water to a boil. Add the tortellini, and cook until tender, about 10 minutes.
2. While you get the tortellini going, combine the tomatoes, spinach, salt, pepper, basil and garlic in a large saucepan over medium heat. Cook and stir until the mixture begins to bubble.
3. In a medium bowl, whisk together the flour, milk and cream. Stir this mixture into the saucepan along with the Parmesan cheese. Heat through, then reduce heat to low, and simmer until thick, about 2 minutes.
4. Drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce. Stir to coat, and serve.

Carne Asada Tacos

 

Ingredients

• 1 1/2 pounds boneless beef top sirloin, cut into thin bite-size slices
• 1/2 teaspoon salt
• 1 teaspoon freshly ground black pepper
• crushed red pepper to taste
• 1 lime
• 1 (28 ounce) can tomatillos
• 2 fresh jalapeno peppers, seeded
• 4 tablespoons canola oil, divided
• 1 (10.5 ounce) can beef broth
•  
• 12 (6 inch) corn tortillas
• 1/2 large onion, chopped
• 2 tomatoes, chopped
• 1 avocado - peeled, pitted and sliced
• 1 bunch fresh cilantro, chopped
• 1 lemon

Directions

1. Place sliced meat into a shallow bowl, and season with salt, black pepper, and crushed red pepper. Squeeze the lime juice over the meat, and turn until evenly coated. Cover, and refrigerate for 30 minutes.
2. In a blender or food processor, combine tomatillo and jalapeno. Puree for 15 to 20 seconds, or until thick. Heat 1 tablespoon oil in a large skillet over medium high heat. Carefully pour in tomatillo mixture. Cook, stirring frequently, for 5 minutes. Stir in beef broth. Reduce heat, and simmer for 20 to 30 minutes, or until mixture coats a spoon. Transfer mixture to a serving dish.
3. Heat tablespoon oil in a large skillet over high heat. Stir in 1/3 of the beef, and saute for 1 minute. Transfer to serving dish. Repeat with remaining beef. Meanwhile, heat tortillas in the oven or microwave, according to package instructions.
4. To serve, place two tortillas on top of each other. Add desired amount of meat, spoon over some tomatillo mixture. Top with onions, tomatoes, avocado and cilantro. Garnish with a wedge of lemon, to be squeezed over taco before eating.

Chicken Tinola yummmm

 

Ingredients

• 1 tablespoon cooking oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (1 1/2 inch) piece fresh ginger, peeled and thinly sliced
• 1 tablespoon fish sauce
• 3 pounds chicken legs and thighs, rinsed and patted dry
• 2 (14 ounce) cans chicken broth
• 1 yellow squash, peeled and cut into bite-sized pieces
• salt and pepper to taste
• 1 head bok choy, chopped
• 1/2 pound spinach

Directions

1. Heat the oil in a large pot over medium heat; cook and stir the onion and garlic in the hot oil until fragrant. Quickly stir the ginger and fish sauce into the onion and garlic mixture before adding the chicken; cook together for 5 minutes. Pour the chicken broth over the mixture and cook another 5 minutes. Add the chayote to the mixture and simmer until the chicken is no longer pink in the center, about 10 minutes more. Season with salt and pepper. Add the bok choy and spinach; cook until the spinach is just wilted, 1 to 2 minutes. Serve hot.

Chicken Ahhh La King

 

 

Ingredients

• 1 (4.5 ounce) can mushrooms, drained, liquid reserved
• 1 green bell pepper, chopped
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 1/2 teaspoons chicken bouillon powder
• 1 1/2 cups milk
• 1 1/4 cups hot water
• 4 cooked, boneless chicken breast halves, chopped
• 4 ounces chopped pimento

Directions

1. Cook and stir drained mushrooms and green pepper in butter or margarine over medium heat for 5 minutes. Remove from heat.
2. Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat.
3. Stir in instant bouillon, milk, water, and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir for 1 minute.
4. Stir in chicken and pimiento. Heat through.