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Spanish Rice with Chicken

Ingredients     1 tablespoon olive oil     4 bone-in chicken thighs, skin removed     1/2 teaspoon salt     1/4 teaspoon coarsely ground black pepper     1 medium green peppers, cut into 1/2-inch pieces     1 cloves garlic, crushed with press     1 large onion, chopped     1 tablespoon paprika     1 cans (14 1/2-ounce) diced tomatoes     1 can (14- to 14 1/2-ounce) chicken broth     2 cups water     1 1/2 cups long-grain white rice     1 package (10-ounce) frozen peas     1 cup salad olives or coarsely chopped pimiento Directions Preheat oven to 350 degrees F. In 4- to 5-quart Dutch oven, heat oil on medium-high until hot. Sprinkle chicken all over with salt and black pepper; cook,...

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Sicilian Caponata Antipasti

Ingredients 1 large fennel bulb with stalks (about 1 pound) 1 tablespoon olive oil 1 large eggplant (about 1 1/2 pounds), cubed 1 cup cubed zucchini (about 1 small) 1/2 cup chopped celery (1 stalk) 1/2 cup chopped onion (1/2 small) 4 garlic cloves, minced 1 (14 1/2-ounce) can petite-cut diced tomatoes, undrained 1/3 cup golden raisins 1/4 cup coarsely chopped pitted kalamata olives 1 tablespoon light brown sugar 1 teaspoon capers, coarsely chopped 3/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 tablespoon balsamic vinegar Preparation 1. Remove and discard fennel stalks. Trim tough outer leaves from fennel bulb. Cut bulb in half through base. Cut out small pyramid-shaped core from each half; discard. Place cored fennel cut...

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Bruschetta Caponata with Raisins and Pine Nuts

Ingredients 1 loaf (1 lb.) crusty Italian bread such as ciabatta, cut into 1/3-in.-thick slices About 6 tbsp. olive oil, divided 1 large eggplant, cut into 1/2-in. dice (about 4 cups) 2 tablespoons minced garlic 1 cup chopped celery 1 cup chopped red bell pepper 1 cup chopped green olives 1/4 cup red-wine vinegar 1/4 cup tomato paste 1/2 cup raisins 1/2 cup toasted pine nuts 2 teaspoons kosher salt 2 teaspoons sugar 1/4 cup chopped fresh basil 1/4 cup chopped fresh oregano 1/4 cup chopped fresh flat-leaf parsley 1 cup ricotta cheese Preparation 1. Preheat oven to 350°. Lay bread on a baking sheet and drizzle with about 2 tbsp. oil. Bake until toasted and light golden brown, about...

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Grilled Peaches Salad over Arugula and Parmigiano Cheese

Ingredients 1/4 cup balsamic vinegar 2 tablespoons honey 3 peaches, pitted and each cut into 6 wedges 1 tablespoon extra virgin olive oil 1/8 teaspoon freshly ground black pepper Dash of kosher salt 10 cup trimmed arugula (about 10 ounces) 2 ounces thinly sliced prosciutto, cut into 1/4-inch strips 2 tablespoons crumbled goat cheese Pine nuts Preparation 1. Bring balsamic vinegar to a boil in a small saucepan over medium-high heat. Reduce heat, and simmer until vinegar is reduced to 2 tablespoons (about 2 minutes). Remove from heat; stir in honey. Cool to room temperature. 2. Prepare grill to high heat. 3. Place peach wedges on grill rack coated with olive oil; grill 30 seconds on each side or until...

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Tagliatelle Pasta with Shrimp and Cherry Tomatoes

Ingredients 4 Tbs. extra-virgin olive oil; more for finishing 3 large cloves garlic, very thinly sliced 8 oz. medium shrimp, peeled and de-veined, or large shrimp, halved 1/2 tsp. grated orange zest Kosher salt and freshly ground black pepper 1/2 cup dry white wine 14-1/2-oz. can whole tomatoes, drained and roughly chopped 8 oz. egg fettuccine 3 Tbs. chopped fresh flat-leaf parsley Instructions Bring a large pot of salted water to a boil for cooking the pasta. In a large skillet over low heat, combine the olive oil and garlic. Cook gently, stirring, until the garlic is just fragrant and beginning to turn golden, 2 to 4 minutes; don't let it brown or crisp. Add the shrimp and zest; season...

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