Archives for the 'Recipes' Category
January Recipe of the Month
Mexican Meatball Soup with Rice and Cilantro
Epicurious
Be sure to put out hot sauce for those who like extra heat.
2 Tablespoons olive oil
2 ¾ cups chopped onions
4 garlic cloves, minced
2 small bay leaves
5 14 ½ -ounce cans beef broth
1 28-ounce can dices tomato salsa (medium-hot)
½ cup chopped fresh cilantro
1 pound lean ground beef
¼ pound bulk [...]
Michael’s Grilled Salmon (slightly altered)
Michael Kiriazis, Oregon
Traeger Cookbook
4 to 5 lb. Salmon fillet
Salmon Paste:
1 cup parmesan Cheese,
Shredded or grated.
¼ cup olive oil
½ cube butter
3 Tablespoon lemon juice
3Tablespoon sour cream
1 teaspoon black pepper
1 Tablespoon fresh chopped garlic
Mix fish paste ingredients together. Set in refrigerator for ½ hour in order to “set up”.
Remove mixture from refrigerator and gently spread over [...]
Grilled Baby Back Ribs by Larry
Preheat grill to 225o no more than 230o
Prepare your ribs:
Peel membrane from ribs, using a spoon to start removing the membrane then use paper towel to grab the membrane and finish pulling off.
Use your favorite rub and or at least garlic salt for seasoning both sides of your ribs.
Cooking:
Lay bone side down on grill for [...]
Chicken Mediterranean
3 skinless, boneless chicken breasts, cut into strips
1 cup chopped onion
1 clove garlic, minced
1 Tablespoon olive oil
1 can (14.5 oz.) diced tomatoes
1 can (6 oz.) Italian paste with roasted garlic
1 cup quartered artichoke hearts
½ cup sliced ripe olives
Cook chicken, onion and garlic in oil in large skillet over medium-high heat for five minutes. Season with [...]
May 2008 Newsletter
Chicken with Florentine Sauce
Prep/total time: 30 minutes
A creamy topping and pretty presentation make it elegant enough for company, but it’s also fast to fix on busy weeknight.
6 boneless skinless chicken breast halves (4 ounces each)
½ cup grated parmesan Cheese
½ teaspoon dried basil
½ teaspoon dried oregano
3 Tablespoons butter, divided
2 green onions, chopped
1 teaspoon minced garlic
1 Tablespoon [...]
April 2008 Newsletter
Cornish Game Hens with Honey Lime Marinade BBQ’d
¼ cup Lime Juice
3 Tablespoons oil
2 Tablespoons Honey
2 teaspoons chopped fresh Thyme
2 teaspoons chopped fresh rosemary
1 clove garlic, minced
2 Cornish Game Hens, at least 2 pounds each, completely thawed and split in half
¼ teaspoon paprika
¼ teaspoon salt
Pinch freshly ground pepper
2 Tablespoons Cilantro
To make the dressing. In a [...]
March 2008 Newsletter
Jambalaya
1 can (14 ½ ounces) diced tomatoes, undrained
1 can (14 ½ ounces) beef or chicken broth
1 can (6 ounces) tomato sauce
2 medium green peppers, chopped
1 medium onion, chopped
3 celery ribs, chopped
5 garlic cloves, minced
3 teaspoons dried parsley-flakes
2 teaspoons dried basil
1 ½ teaspoons dried oregano
1 ¼ teaspoons salt
½ teaspoon cayenne pepper
½ teaspoon hot pepper sauce1 pound [...]
Recipes from The Nook
We had people requesting recipes for food served at our Grand Opening. We would like to share them with you!
Amaretto Spread
8 ounces Cream Cheese
1/4 cup Amaretto
1 to 2 Tablespoons of orange zest
Stir and serve with Ginger wafers (Costco)
Pesto Spread
8 ounces Cream Cheese
1 cup of your favorite purchased pesto
Chopped walnuts
Stir and serve with your favorite crackers.
The [...]