Category: Main Dish

Capellin with Lemon, Shrimp and Avocado

8/25/2019

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Author: Kathy Schowe

Capellini with Lemon, Shrimp, and Avocado

ingredients:

16 ounces raw jumbo shrimp shelled and deveined
12 ounces dry capellini or fresh pasta
1 tablespoon olive oil
1 tablespoon butter
3 cloves garlic crushed
1 lemon zested and juiced
1 green onion chopped
1 ripe avocado
1 tablespoon chopped Italian parsley
1 pinch red pepper flakes
salt & pepper

instructions:

How to cook Capellini with Lemon, Shrimp, and Avocado

Cook the pasta according to package instructions, drain and set aside.
Melt butter and olive oil. Saute' onions, red pepper flakes, for one minute and season with salt & pepper.
Add in the shrimp and garlic and cook quickly for 3-4 minutes until they are pink and just cooked through.
Stir in the lemon zest, juice, and Italian parsley. Add in the cooked pasta and combine with shrimp. Toss to mix together.
Chop avocado and season with salt & pepper.
Serve in pasta bowls, garnishing with more Italian parsley and avocado.

NOTES:

By using fresh pasta you can elevate this dish! It pairs nicely with a chilled Pinot Grigio or Sauvignon Blanc!

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Honey-Lime-Sriracha Salmon

8/25/2019

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Author: Kathy Schowe

Honey-Lime-Sriracha Salmon

ingredients:

24 ounces fresh salmon
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon fresh lime juice

Honey-Lime-Sriracha Sauce

3 tablespoons mayonnaise
1 teaspoon sriracha
1 teaspoon honey
1 lime juiced and zested
1 pinch of salt & pepper

instructions:

How to cook Honey-Lime-Sriracha Salmon

Preheat broiler.
Cut the salmon into 4-6oz. filets.
Place in a baking dish or on a sheet pan with foil.
Season salmon with salt and pepper, both sides.
In a separate bowl mix together the mayonnaise, sriracha, honey, zest and juice of 1 lime and salt & pepper for the Honey-Sriracha-Lime sauce.
Brush the salmon with a thin layer of the sauce and place under the broiler. Broil for 2 minutes and remove before the top layer browns.
Brush another thicker layer of the sauce on top and place back under broiler for another 1-2 minutes. Watch it and let it toast, but not burn.
Remove from oven and squeeze lime on top and serve with remaining sauce on the side and a crunchy green salad.

NOTES:

Honey-Lime-Sriracha sauce makes this salmon unforgettable!

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Cheesy Hatch Green Chile Meatloaf with White BBQ Sauce

8/25/2019

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Author: Kathy Schowe

Hatch Green Chile Meatloaf with White BBQ Sauce

ingredients:

1 sweet onion chopped
2 cloves garlic chopped
3 tablespoons olive oil
2-4 ounce mild diced Hatch green chiles
½ cup fresh roasted Hatch Green chiles
salt & pepper
1 tablespoon dried oregano
1 tablespoon ground cumin
1 pound ground beef
1 pound ground turkey
1 pound ground pork or pork sausage
1 cup grated cheddar cheese
1 cup grated Swiss cheese
3 extra large eggs
¾ cup whole milk
1 ½ cup cup panic bread crumbs

White BBQ Sauce

1 ½ cups mayonnaise
¾ cup apple cider vinegar
¼ cups agave nectar or honey
½ teaspoon chile powder
½ teaspoon garlic powder
½ teaspoon dried cumin
1 teaspoon prepared horseradish

instructions:

How to cook Hatch Green Chile Meatloaf with White BBQ Sauce

Heat the oven to 350°. Sauté the onions in the olive oil over medium heat until tender. Add in the dried oregano, ground cumin, and season with salt & pepper. Add in the canned green chiles and the chopped fresh roasted green chiles. Add more oil if needed and then stir in the chopped garlic. Cook for one minute and then remove from heat and let cool.
Mix the eggs and milk in a large mixing bowl and season with salt & pepper. Add in the beef, turkey, and pork and blend. Add in the cheddar and swiss and the onion-green chile mixture and stir to combine or work together with your hands. Finally add in the panko bread crumbs and blend.
Line a baking sheet with parchment paper and form 3 rectangular loaves. ( I bake one and freeze the other 2 for another meal.)
Brush each loaf with the white BBQ sauce. See recipe below.
Bake at 350° for about 45 minutes or until the internal temperature reaches 155°. Let rest for 15 minutes before serving with a side of the white BBQ sauce.

White BBQ Sauce

Combine all of the ingredients in a blender or whisk together until completely combined. Adjust seasonings to taste.

NOTES:

Hatch Green Chiles bring the subtle heat in this cheesy meatloaf with a tangy, sweet, white BBQ sauce!

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Egg Ravioli with Morels, Bacon & Sage

8/25/2019

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Author: Kathy Schowe

Egg Ravioli with Morels, Bacon, and Sage

ingredients:

1 batch fresh pasta See recipe
5 cups homemade ricotta cheese See recipe
12 large eggs
2 cups rehydrated morels
4 tablespoons butter
8 slices bacon fried crispy and chopped
½ cups fresh sage chopped
2 tablespoons vegetable oil
8 leaves fried sage for garnish
3 tablespoons grated parmesan
salt & pepper

instructions:

How to cook Egg Ravioli with Morels, Bacon, and Sage

First make the toppings and sauce.
Rehydrate the morels in a bowl with hot water and let steep. Once softened cut larger mushrooms into rings, and keep the small mushrooms whole. Set aside.
Cook the bacon in a skillet until crispy, remove from pan, and retain a few tablespoons of the bacon fat. Roughly chop the bacon.
Add the butter and brown in the bacon fat and then sautee the mushrooms and chopped sage in the sauce. Season lightly with salt and pepper. Once cooked through, set aside, be careful not to burn the sauce.
In a small pan or skillet quick fry the sage in vegetable oil, drain and set aside for garnish.
Bring a large pot of water to a low boil and generously salt the water.
Assemble the raviolis.
Layer fresh pasta sheets on parchment paper on baking sheets and then cut sheets into 12- 5" squares. Keep all of the pasta covered with plastic wrap or a clean towel so it does not dry out.
Place the ricotta in a large ziplock bag and snip small corner to pipe the ricotta. Pipe 6 small circles about 3 inches high to form a "nest" for the egg on top of 6 pasta squares.
Separate 6 large eggs, retaining the yolk and inserting them into the ricotta nests.
Top each egg with pasta square and press down to squeeze out air and seal edges as close to the ricotta as you can. You can brush the bottom layer with the egg white around the edges if they are not sticking.
Carefully cut corners off of squares around each ravioli to form round raviolis.
Repeat process until all raviolis are formed.
Warm up the morel butter sauce and gather your garnishes of bacon, fried sage, and parmesan for plating.
Carefully drop raviolis, 3-4 at a time into the gently boiling water. Time the cook for 1 ½ minutes each ravioli until the fresh pasta is just cooked. You want the egg to remain runny.
Remove each ravioli and pat dry, place in pasta bowl or plate. 2 per serving, or 3 for a bigger appetite. Repeat until all of the raviolis are cooked.
Plate by placing the raviolis in the bowl, top with warm morel butter sauce, chopped bacon, fried sage and sprinkle of parmesan.
The egg should still be runny and when it mixes with the ricotta and sauce... heaven!
Find more creative egg recipes like this Bacon Mushroom Zucchini Frittata at Sumptous Spoonful!

NOTES:

Egg Raviolis aren't easy... but they are probably the most delicious thing I've ever made!

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Fresh Pasta

8/25/2019

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Author: Kathy Schowe

Fresh Pasta

ingredients:

2 cups double "00" flour
1 teaspoon salt
2 large eggs
4 large egg yolks

instructions:

How to cook Fresh Pasta

Measure out the flour onto the counter and make a well in the center. Add the eggs, yolks, and salt.
Blend with a fork and bench scraper until combined and a shaggy dough has formed.
Add more flour if dough is too sticky to handle. Knead for 10 minutes, until the dough feels elastic and springy.
Wrap dough in plastic and let it rest for at least an hour or refrigerate overnight.
Unwrap dough and divide into 4 even pieces.
Run first piece through a pasta machine set on thickest setting, "0".
Fold dough towards the center and run through again. Continue rolling the pasta and decreasing the setting until you reach the thinnest setting, "9".
Roll dough to thinnest setting for pappardelle and ravioli. Use "7" or "8" and add die cutters for spaghetti, linguine, or fettuccini.
Lay rolled pasta on parchment sheets dusted with flour and cover with another layer of parchment or plastic. If making noodles, roll them into little nests, dust with flour, and place in plastic bags for storage and freezing, or cook immediately.
To cook, bring a large pot of water to boil and season water generously with salt. Boil pasta for 1 ½ to 2 minutes and then drain. Serve with your favorite sauce.

NOTES:

Fresh pasta makes all the difference... it's well worth the effort.

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Cheesy Stuffed Poblanos

8/25/2019

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Appetizer

Author: Kathy Schowe

Cheesy Stuffed Poblanos

ingredients:

4 poblano peppers
1 cup Trader Joe's Harvest Grains or Israeli couscous
1 cup chicken broth
2 tablespoons butter
1 garlic clove smashed
1 jalapeno chopped
1 shallot chopped
1/2 cup cheddar cheese grated
1/2 cup mozzarella cheese grated
1 tablespoon cream cheese

instructions:

How to cook Cheesy Stuffed Poblanos

Roast poblanos over flame on grill or stove until skin is charred. Cover in a bowl and let rest for 10 minutes, then peel blackened skin off and discard.
Bring broth to boil and then add Harvest Grains or Israeli couscous and smashed garlic clove. Reduce to simmer, cover, and cook for 10 minutes. Stir in 1 tablespoon butter. Set aside.. In a skillet sautee the shallot, jalapeno, and chopped garlic for 5 minutes in 1 tablespoon butter. Add the Harvest Grains and stir to combine, then put mixture in medium bowl.
Add cheeses and cream cheese to mixture and blend together.
Bake for 15 minutes at 375° on a baking sheet, or put on the grill on tray until cheese is melted.

NOTES:

Ooey-gooey smokey stuffed peppers make a fantastic appetizer or first course!

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Baby K's Shrimp Stuffed Peppers

8/25/2019

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Author: Kathy Schowe

Baby K's Shrimp Stuffed Peppers

ingredients:

12 yellow peppers
24 medium shrimp
¾ cups Mexican shredded cheese or cheddar
1 tablespoon butter
1 tablespoons olive oil
vegetable oil for frying
limes and cilantro for garnish
½ cups mayonnaise
soy sauce

instructions:

How to cook Baby K's Shrimp Stuffed Peppers

Clean the peppers by cutting a small triangle in peppers, wide near the stem, and clean out the seeds and white ribs.
Heat a post or deep fryer to the smoking point... when you drop in the pepper it should bubble and pop. Put in a 2 at a time and fry for just a few seconds until they are slightly blistered. Don't leave them in for long, so they don't get soggy or soft. Drain on paper towels..
Heat the broiler and clean the shrimp, removing their shells and tails. Saute in butter and olive oil. Season with salt and pepper and cook until they just turn pink. Don't over cook. Squeeze lime over shrimp and let cool. Roughly chop them into chunks when they are cool.
Mix the chopped shrimp and the cheese in a bowl and then stuff the mixture into the peppers. Fill them full!
Arrange the stuffed shrimp on baking pan. Broil until they start to brown and bubble on the top..
Serve on a platter garnished with lime wedges and sprinkled with chopped cilantro. Provide soy sauce to drizzle on peppers and mayonnaise to dollop on top!
*** This recipe was inspired by the Gueritos served at El Mexicali Cafe in Indio. ***

NOTES:

These peppers are popular and will become a favorite at your house too! The garnish of mayo and soy sauce make them pop!

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Crunchy Crab Cakes

8/25/2019

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Author: Kathy Schowe

Crunchy Crab Cakes

ingredients:

1 pound crab meat or imitation crab meat
2 tablespoons mayonnaise
1 teaspoon dijon mustard
1 tablespoon fish sauce
2 tablespoons finely diced scallions
1 egg beaten
1 cup panko bread crumbs
2 garlic cloves smashed
3 tablespoons butter

Honey-Lime-Sriracha Sauce

2 tablespoons mayonnaise
1 teaspoon sriracha
1 teaspoon honey
1 lime zested
1 tablespoon fresh lime juice

instructions:

How to cook Crunchy Crab Cakes

Preheat the oven to 350°. Melt the butter in a medium skillet and add the garlic. Simmer over low heat until the garlic becomes fragrant. Do not let it burn. Toss in bread crumbs and toast them until golden, stirring constantly so they don't burn. Set aside to cool.
Add the crab, mayo, mustard, fish sauce, and scallions to a medium bowl and gently combine. Once blended add in the beaten egg and gently blend it in to the crab mixture.
Line a baking sheet with parchment paper and dollop out a tablespoon of bread crumbs onto the paper and press down into a small circle. Repeat for 8 crab cakes.
Form the crab mixture into a a ball and press onto each circle of crumbs. Top with remaining crumbs and press into the crab cake, top and sides.. Bake at 350° for about 20 minutes until crab cakes are set and warmed completely through.
While they are baking put together the Honey-Lime Sriracha Sauce. Combine mayo, sriracha, honey, lime zest, and lime juice in a small bowl and mix together.
Carefully remove the crab cakes with a spatula and plate with Honey-Lime Sriracha Sauce. Garnish with sliced scallions or chopped parsley.
*** I have made this with imitation crab and they came out delicious! ****

NOTES:

Moist crab cakes with a garlic butter crunch on the outside that makes you want more!

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Baby K's Pizza

8/25/2019

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Author: Kathy Schowe

Baby K's Pizza

ingredients:

3 cups bread flour or "00" flour
2 teaspoons rapid rise yeast
1 cup water
4 teaspoons sugar
2 teaspoons salt
2 tablespoons olive oil

instructions:

How to cook Baby K's Pizza

Mix flour, sugar, and salt in bowl. Sprinkle yeast on top.
Heat water and olive oil for 70 seconds on high to 120°-130° and check it with thermometer. This is for rapid rise yeast- if using standard yeast, follow the instructions on the packet.
Combine wet and dry ingredients and stir until they form a dough ball. Knead on floured surface until the dough is elastic and feels stretchy and well combined... about 5 minutes.
Coat dough with the olive oil along with the inside of a clean bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size.
Fold dough over and punch down, make sure it still has oil, re-cover and refrigerate over night. You can use the dough on the first day, but it will be better the next day.
Preheat oven to 500° and heat pizza stone for an hour prior to baking.
Divide dough into 4 dough balls.
Press the dough ball with fingertips to form pie between parchment paper, (on the bottom) and plastic wrap (on the top) to desired thickness. Remove the plastic wrap when you are ready to top pizza for baking.
Top with marinara, cheese, and your favorite toppings. Place on stone in oven or on grill with or without stone. The parchment will char on the grill or in the oven, but will easily release the pizza.
Bake until the crust is golden brown and the cheese has melted.

NOTES:

I make this pizza when we are having a crowd... the pizzas just keep coming- but there never seems to be any left over!

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Pan Seared Pork Chops with Mushrooms and Pomegranate Gastrique

8/17/2019

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I found the gastrique the most unique and delicious part of this dish. The technique of melting the sugar first, adding the juices and vinegar, and then finishing with butter created a velvety and rich sauce. I’ll make it again for sure!
Get the recipe at : MasterChef: The Ultimate Cookbook

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Capellini with Lemon, Shrimp, and Avocado

ingredients:

instructions:

How to cook Capellini with Lemon, Shrimp, and Avocado

NOTES:

Honey-Lime-Sriracha Salmon

ingredients:

instructions:

How to cook Honey-Lime-Sriracha Salmon

NOTES:

Hatch Green Chile Meatloaf with White BBQ Sauce

ingredients:

instructions:

How to cook Hatch Green Chile Meatloaf with White BBQ Sauce

NOTES:

Egg Ravioli with Morels, Bacon, and Sage

ingredients:

instructions:

How to cook Egg Ravioli with Morels, Bacon, and Sage

NOTES:

Fresh Pasta

ingredients:

instructions:

How to cook Fresh Pasta

NOTES:

Cheesy Stuffed Poblanos

ingredients:

instructions:

How to cook Cheesy Stuffed Poblanos

NOTES:

Baby K's Shrimp Stuffed Peppers

ingredients:

instructions:

How to cook Baby K's Shrimp Stuffed Peppers

NOTES:

Crunchy Crab Cakes

ingredients:

instructions:

How to cook Crunchy Crab Cakes

NOTES:

Baby K's Pizza

ingredients:

instructions:

How to cook Baby K's Pizza

NOTES:

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