Butternut Squash and Saffron Risotto

This recipe was inspired by Ina Garten's Barefoot Contessa. Some of the original ingredients were replaced or excluded to enjoy a vegetarian-friendly recipe. This can be a one-dish meal.

Recipe

Total Time: 45 min

Servings: 6

Ingredients

1 butternut squash, peeled and seeded
2 tbsp extra virgin olive oil
2 tsp kosher salt, divided
1 tsp freshly ground black pepper, divided
3 cups vegetable stock
6 tbsp butter
1/2 white onion, minced
1 1/2 cups Arborio rice
1/2 cup white wine
1 tsp saffron threads
1 cup fresh Parmesan cheese, grated

Steps

1. Preheat the oven to 400 degrees F
2. Cut the squash into small (about 1/2 inch) cubes. Place the squash on a baking pan and toss it with the extra virgin olive oil, 1 tsp salt and 1/2 tsp pepper
3. Roast for 15 minutes, toss and roast again for another 15 minutes. Set aside
4. In the meantime, heat 3 cups of water and stock in a covered pot pan over low heat
5. Heat a Dutch oven over medium heat and add butter and onions. (Add butter and onions at the same time so butter doesn't burn)
6. Cook until they become soft and begin to change color for about 10 minutes
7. Add the rice and stir so that it thoroughly combines with the onions and butter
8. Add the wine and cook for a couple of minutes. Add the saffron, 1 tsp salt and 1/2 tsp pepper
9. Add 2 ladles of the liquid mix (water ad stock), stir and simmer until the stock is absorbed for about 10 minutes
10. Continue to add the stock 2 ladles at a time until the stock is mostly absorbed. The rice should take about 30 minutes total to be cooked
11. Remove from the heat and add the squash cubes and Parmesan cheese. Combine and serve





Serve with
Tropical Cole Slaw Salad (To be published January 10 2013)

Thyme and Rosemary Short Ribs (To be published January 10 2013)

Mash Potatoes Breaded Balls

Recipe

Total Time: 60 min

Servings: 6

Ingredients
16 small red potatoes, washed, peeled and cut into 4 pieces
1/2 cup butter
1 tsp butter
1 1/4 cup bread crumbs
2 Eggs
1/4 cup mayonnaise
2 tsp salt, divided

Steps
1. Preheat the oven to 350 degrees F.
2. Place the potato chunks in a large pot pan and cover them with water
3. Bring to a boil. Reduce heat to medium and let simmer 30-40 minutes or until potatoes are tender when pierced with a fork

Cooked potato chunks

4. Meanwhile, grease a glassware pan with 1 tsp butter and set aside for future use
5. When the potatoes are cooked remove from the heat and drain thoroughly in a colander
6. Mash potatoes with a potato ricer while adding 1/2 cup butter, 1/4 mayonnaise and 1.5 tsp salt. Mix these ingredients until they are well combined
7. Beat the eggs in a small bowl and add 1/2 tsp salt mixing them together. Set aside
8. Pour the bread crumbs in a separate small bowl and set aside

Mash potatoes

9. Shape potato mixture into small balls with your hands. Dip each of the balls into the eggs and then roll potatoes into the bread crumbs until they are fully covered
10. Place the breaded mash potato balls in the glassware pan, leaving about 1/2 inch between each ball

11. Bake for 30 minutes in the preheated oven or until the crust is light golden brown

Serve with
Rosemary and Parmesan Crusted Veal Scallopini (Published December 26 2012)

Eggplant Casserole (Published December 26 2012)

Rosemary and Parmesan Crusted Veal Scallopini

Recipe
Total Time: 30 min
Servings: 6


Ingredients

1.5 lbs veal scallopini
1.5 tsp salt, divided
1 tsp freshly ground black pepper
1 tbsp dijon mustard
1 cup vegetable oil
1 cup bread crumbs
1 cup parmesan cheese, shredded
1/2 cup rosemary leaves
2 eggs

Steps
1. Season veal scallopini (if possible one hour before cooking) with 1 tsp salt, pepper and dijon mustard. Thoroughly combine these ingredients with your hands. Set aside
2. Mix the bread crumbs, parmesan cheese and rosemary leaves in a small bowl. Place this dry mix on a flat plate. Set aside

3. In a small bowl , beat the eggs, adding 1/2 tsp salt. Set aside
4. Heat  vegetable oil in a large frying pan over high heat
5. Dip each scallopini in eggs and then press into the dry mixture on both sides
6. Place each scallopini in the frying pan and saute over medium heat for about 3-4 minutes on each side or until they acquire a browned appearance
7. Place over a paper towel to remove excess oil

Serve with
Eggplant Casserole (Published December 26 2012)

Mash Potato Breaded Balls (To be published December 26 2012)

Eggplant Casserole

Recipe

Total Time: 60 min

Servings: 6

Ingredients
2 medium eggplants, thinly sliced
1 cup vegetable oil
6 roma tomatoes, sliced
1 tsp butter
1 cup Italian cheese medley, shredded
1/4 red onion, julienne cut
1/4 cup extra virgin olive oil
1 cup ketchup
1 tsp sugar
2 tbsp Worcestershire sauce
1 tbsp yellow vinegar
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 ice cube

Steps
1. Preheat the oven to 350 degrees F
2. Heat a medium pot over medium heat and add extra virgin olive oil and red onions. Stir and cook until onions become soft, but don't let the onions brown
3. Take the pot away from the heat and add the ice cube, while thoroughly mixing with the onions and oil
4. As soon as the ice cube melts, place the onions in a mixing bowl (discard most of the the oil-water liquid)
5. Add the ketchup, sugar, Worcestershire sauce, vinegar, salt and pepper. Thoroughly combine these ingredients. Set this sauce aside for future use
6. Heat the vegetable oil in a large frying pan over high heat. Place eggplants in hot oil and fry 2-3 minutes on each side
7. Grease a glassware pan with the butter and place a layer of the fried eggplants slices
8. Place some tomato slices over the eggplants
9. Add about 6 spoonfuls of the sauce and spread over the tomatoes
10. Top with a handful of the shredded cheese
11. Repeat layers until you run out of ingredients
12. Bake for 30 minutes in the preheated oven or until the cheese is fully melted and golden brown

Serve with

Rosemary and Parmesan Crusted Veal Scallopini (To be published December 26 2012)

Mash Potato Breaded Balls (To be published December 26 2012)

 

Flavorful Moist Shrimp Cocktail

Enjoy a sunny summer day with this mouth-watering shrimp cocktail. Perfect to offer as a provocative introduction for a glorious meal. Its moist and tasty sauce will leave your guests anxious for some more. You'll see them dipping the accompanying saltine crackers in the sauce or you might even see some of them wanting to drink it!

Recipe

Total Time: 15 min

Servings: 6

Ingredients
1.5 lbs small cocktail shrimp, frozen- cooked- peeled- deveined and tail-less

1 cup ketchup

1/2 cup mayonnaise

1/3 cup classic yellow mustard

4 garlic cloves, minced

2 tbsp real lime juice

2 tbsp white wine

2 tsp worcestershire sauce

1/2 tsp salt

1/2 tsp freshly ground black pepper

10 hot sauce drops or to taste

Steps

1. Thaw shrimps in cold water
2. In the meantime, mix all other ingredients in a bowl until well combined
3. Thoroughly drain shrimps in a colander and add them to the bowl
4. Mix the shrimps with the sauce
5. Cover the bowl and refrigerate until ready to serve

6. Present as single servings in martini glasses and garnish with lemon slices
7. Accompany with saltine crackers and enjoy!

Refreshing Spinach and Peach Salad

Recipe

Total Time: 15 min

Servings: 2

Ingredients

1 julienne-cut, peeled peach

2 cups spinach, chopped

8 cherry tomatoes, cut in half

1 cup baby bella mushrooms

1/2 cup butter

2 tsp sugar

1 tbsp white balsamic vinegar

Steps

1. Heat a frying pan over medium heat and add butter and peaches. (Add butter and peaches at the same time so butter doesn't burn)
2. As soon as butter melts, cook peaches over medium-low high
3. Add sugar and mix until peaches acquire a dark yellow-brown appearance
4. In a large bowl, mix spinach, tomatoes, mushrooms, white balsamic vinegar and peaches with the butter in which they were prepared

Serve with

Almond Crusted and Tarragon Tilapia (Published December 26 2012)

Garlic and Cilantro Small Potatoes (Published December 26 2012)

Garlic and Cilantro Small Potatoes

Recipe

Total Time: 30 min

Servings: 2

Ingredients

12 small potatoes

2 1/12 tbsp cilantro, minced

4 large garlic cloves, minced

1/2 cup butter

1 tsp vegetable oil

1/3 tsp salt

Steps

1. Boil water on a large pot
2. Add potatoes and cook until tender for about 12-15 minutes
3. Heat oil and butter on a large frying pan over medium heat
4. Add the potatoes as soon as the butter melts
5. Add salt, cilantro and garlic and mix with potatoes for about 10 minutes over medium-low heat

Serve with

Almond Crusted and Tarragon Tilapia (Published December 26 2012)

Refreshing Spinach and Peach Salad (To be published December 26 2012)

Almond Crusted and Tarragon Tilapia

 

Recipe

Total time: 30 min

Servings: 2

Ingredients

2 tilapia fillets

1 cup white wine

1/2 tsp salt

A pinch of salt

1/4 tsp freshly ground black pepper

1 tsp honey

1 tbsp tarragon leaves, minced

1 cup of grounded almond

A pinch of sliced almonds

1 egg

1/8 cup milk 

1/2 cup vegetable oil 

Steps

1. Season the fillets (if possible one hour before cooking) with 1/2 tsp salt, pepper, honey and wine. Thoroughly combine these ingredients with your hands. Set aside.

2. Mix the grounded almonds and tarragon leaves in a small bowl. If you can't find already grounded almonds use a food processor.
Place the almonds and tarragon leaves mixture on a flat plate. Set aside

3. In a small bowl, beat the egg and add the milk and a pinch of salt mixing them together. Set aside

4. Heat vegetable oil in a frying pan over high heat
5. Dip the fillets into the milk and egg and then press into the almond-tarragon mixture on both sides
6. Place the fillets in the frying pan and saute over medium heat, turning them over until they acquire a browned appearance
7. Remove the fillets and serve on a plate. Garnish sprinkling sliced almonds over the fillets 

Serve with

Refreshing Spinach and Peach Salad (To be published December 26 2012)

Garlic and Cilantro Small Potatoes (To be published December 26 2012)

 

Sweet and Salty Ground Pork Mousse

Recipe

Total Time: 90 min

Servings: 6

Ingredients
1 lb ground pork cushion meat
3 eggs
1 cubanelle, top removed, unseeded and chopped
1/2 large red onion, chopped
3 roma tomatoes, chopped
2 tbsp fresh curly parsley leaves
1 cup raisins
1 cup sweet peas
1 cup pimento stuffed green olives, sliced
2 tbsp parmesan cheese, grated
2 tbsp canola oil
2 tbsp butter
1 tsp butter
2 tsp salt
1/2 tsp freshly ground black pepper
Ketchup

Steps

1. Chop the cubanelle, onion, tomatoes and parsley leaves using a food processor

2. Heat canola oil in a large pot pan over high heat

3. Add the chopped mixture, salt and pepper and cook until mixture bubbles and dries up

4. Add the ground pork, raisins, sweet peas and olives and toss well to combine while cooking on medium-high heat

5. Add 1 tbsp butter and parmesan cheese; toss again

6. When pork is cooked, remove from heat and let it rest for a couple of minutes

7. Beat eggs and add them to the pork mixture, stirring constantly and thoroughly

8. Grease a 1lb glassware pan with 1 tsp butter and add the ground pork mixture
9. Bake in the oven at 300F for 1 hour
10. When finished, remove from the oven and let cool for 5 minutes
11. Unmold the mousse and cut even slices using an electric knife
12. Decorate with ketchup and sweet peas


Serve with
Heavenly Rice (Published December 26 2012)

Heavenly Rice

Recipe

Total time: 90 min

Servings: 6

Ingredients

2 cups White rice, uncooked

1/2 lb Ham slices, square cut

2 Egg yolks

3 cups Milk, divided 

1 Large white onion, diced

2 tbsp Fresh lime juice

2 tbsp Corn starch

1/4 cup White wine

2 tbsp Butter

1/4 cup Butter

2 tbsp Salt

Steps

1. Heat a pot pan over high heat and add 1/4 cup butter and 2 cups rice. (Add butter and rice at the same time so butter doesn't burn)
2. Add 4 cups of water and 2 tbsp salt. Bring to a boil and let the rice almost dry up
3. Stir, cover the rice and cook over low heat for about 20 minutes 4. Check the rice and if it is still not ready, turn it over (Stir the rice with a large spoon, bringing the rice at the bottom to the top) and cook for a few more minutes

5. In the meantime, heat a large frying pan over high heat and add 2 tbsp butter and onion. (Add butter and onion at the same time so butter doesn't burn)
6.Cook until they become soft and begin to change color. Add the ham and cook over medium heat

7. Heat 2.5 cups milk in a separate pot. Add milk to onions and ham when it boils. Turn the heat down

8. In a small bowl, beat egg yolks with lime juice. In a separate small bowl, mix 1/2 cup cold milk and corn starch until smooth

9. Go back to the onions and ham pan and over medium-high heat, add the egg yolks with lemon juice and the cold milk with the corn starch. Stir in the wine until fully combined

10. Serve the rice on a serving plate and top it with the creamy mixture. Decorate with parmesan cheese and curly parsley.

Serve with
Sweet and Salty Ground Pork Mousse (To be published December 26 2012)

Fried Cinnamon Breaded Bananas

Recipe

Total Time: 15 min

Servings: 4

Ingredients

4 bananas, peeled and cut in half

1/4 cup butter

1/2 cup bread crumbs

1/4 cup sugar

1 tsp cinnamon powder

1/2 cup milk

Steps

1. Pour milk in a mixing bowl
2. In a separate bowl, mix bread crumbs, sugar and cinnamon powder
3. Dip the banana pieces into milk and then roll them into the dry mixture
4. Heat butter in a frying pan over medium heat
5. Add the bananas as soon as the butter melts
6. Sauté, turning over the bananas until they acquire a browned appearance

Serve with
Achiote Oil Rice (Published December 26 2012)