CHEF DELICIOUS FOOD

Etiquetas: ALL, AMERICAN STYLE, BREAD, CHEESE, EGGS, GARLIC, HAM

MONTE CRISTO SANDWICH

Ingredients:

4 Ounces Soft Cream Cheese
½ Cup Roasted Garlic
2 Tablespoons Fresh Chopped Parsley
6-8 Slices Rye Or Marble Bread
1 Pound Thin Sliced Rosemary Ham, Deli Style
5 Ounces Thin Sliced Swiss Cheese
Skewers
3 Large Eggs
3 Tablespoons 1% Milk
¼ Cup Garlic Olive Oil

Cooking Directions:

Blend together soft cream cheese, roasted garlic and fresh chopped parsley. Spread 1/5 of the mixture onto the first slice of rye or marble bread. Add 3 thin slices of deli style rosemary ham and 1 slice thin Swiss cheese. Top with another slice of bread and repeat layering with cream cheese mixture, ham, Swiss cheese and bread. Finish off the top with the last slice of bread. Use a skewer thru the top of the sandwich at each side. With a sharp serrated knife, cut crusts off the edges of the sandwich. Make 2 diagonal slices through the sandwich to create 4 equal triangles. For Club Style, blend together the eggs and milk. Dip each sandwich triangle into the egg mixture while still skewered, coat all sides well and place on a separate plate. Heat olive oil in a large pan or griddle over medium heat. Place all of the sandwich triangles in the griddle or frying pan and brown for approximately 2 minutes on each side. Serve hot and enjoy.

Etiquetas: ALL, AMERICAN STYLE, MEAT, TOMATOES

STROGANOFF SANDWICH

Ingredients:

2 Pounds Ground Beef
1 Small Onion, Chopped
1 Teaspoon Salt
2 Cloves Garlic, Minced
½ Teaspoon Fresh Cracked Pepper
1 Loaf French Bread
2 Cups Sour Cream
2 Small Tomatoes, Sliced
1 Large Green Pepper, Sliced
3 Cups Shredded Cheddar Cheese
Butter Or Margarine

Cooking Directions:

In a large skillet brown the ground beef with the onions. Drain off fat. Add salt, minced garlic and fresh cracked pepper. Cut the bread lengthwise, butter both sides and place on a baking sheet. Remove meat from heat; stir in sour cream. Spoon meat mixture onto the bread halves. Add tomatoes, green peppers and cheese. Return to the oven and bake at 350 degrees for 20 minutes, or until the cheese is melted

Etiquetas: ALL, AMERICAN STYLE, BARBECUED, SALAD, SANDWICH, TURKEY

BARBECUED TURKEY SANDWICH

Ingredients:

4 Pieces Rosemary Focaccia Bread
½ Avocado, Mashed
1 Teaspoon Fresh Lemon Juice
¼ Teaspoon Horseradish
8 Sliced Barbecued Turkey Breast
4 Slices Pineapple Circles
4 Teaspoons Hot Honey Mustard
¼ Cup Shredded Swiss Cheese

Cooking Directions:

In a small mixing bowl combine avocado, fresh lemon juice and horseradish; blend well. Now evenly spread your mixture onto the 4 slices of focaccia bread. Top each sandwich with two slices of barbequed turkey and a pineapple circle. Spread 1 teaspoon hot mustard over each sandwich. Sprinkle cheese atop each sandwich and place in a broiler. Cook until cheese is melted and slightly browned. Serve hot and enjoy.

Etiquetas: ALL, AMERICAN STYLE, CHEESE, GOAT, SANDWICH

GOAT CHEESE SANDWICH

Ingredients:

¼ Cup Baby Spinach
¼ Cup Basil Leaves
1 Teaspoon Tarragon
1 Teaspoon Balsamic Vinegar
1 Teaspoon Capers
2 Cloves Roasted Garlic, Minced
2 Tablespoons Extra Virgin Olive Oil
4 Fresh Portobello Mushrooms, Sliced
8 Ounces Goat Cheese, Sliced
2 Tablespoons Olive Oil
Table Salt
Fresh Cracked Pepper

Cooking Directions:

Add the following ingredients to a blender, Spinach, basil, tarragon, vinegar, capers, garlic and extra virgin olive oil. Blend till pureed. Rub mushrooms with olive oil and seasoning salt and pepper. Now grill the mushrooms rib sides down for 4-5 minutes. Turn over and spoon pureed sauce over mushrooms; while on grill, continue to grill an additional 4 minutes. Add goat cheese and a little dab of green sauce. Remove from the grill and allow cooling. Now you have a wonderful open face mushroom sandwich.

Etiquetas: ALL, MEAT, PORK, ROASTED

ROASTED PORK LOIN

Ingredients

* 3 cloves garlic, minced
* 1 tablespoon dried rosemary
* salt and pepper to taste
* 2 pounds boneless pork loin roast
* 1/4 cup olive oil
* 1/2 cup white wine

Directions

Preheat oven to 350 degrees F (175 degrees C). Crush garlic with rosemary, salt and pepper, making a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil. Place pork loin into oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the center, about 2 hours. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Remove roast to a platter. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices.

Etiquetas: ALL, PEPPER, TURKEY, VEGETABLE

STUFFED PEPPERS WITH TURKEY AND VEGETABLES

Ingredients

* 4 green bell peppers, tops removed, seeded
* 1 pound ground turkey
* 2 tablespoons olive oil
* 1/2 onion, chopped
* 1 cup sliced mushrooms
* 1 zucchini, chopped
* 1/2 red bell pepper, chopped
* 1/2 yellow bell pepper, chopped
* 1 cup fresh spinach
* 1 (14.5 ounce) can diced tomatoes, drained
* 1 tablespoon tomato paste
* Italian seasoning to taste
* garlic powder to taste
* salt and pepper to taste

Directions

Preheat oven to 350 degrees F (175 degrees C). Wrap the green bell peppers in aluminum foil, and place in a baking dish. Bake 15 minutes in the preheated oven. Remove from heat. In a skillet over medium heat, cook the turkey until evenly brown. Set aside. Heat oil in the skillet, and cook onion, mushrooms, zucchini, red bell pepper, yellow bell pepper, and spinach until tender. Return turkey to the skillet. Mix in the tomatoes and tomato paste, and season with Italian seasoning, garlic powder, salt, and pepper. Stuff the green peppers with the skillet mixture. Return peppers to the oven, and continue cooking 15 minutes.

Etiquetas: ALL, CHEESE, CREAM, CUBAN STYLE, SOUP

CHEESE`S CREAM SOUP

Ingredients:

4 tablespoons butter
2 teaspoons finely minced onion
1 small clove garlic, minced
3 tablespoons flour
1/2 cup chicken broth
1 1/2 cups milk
6 ounces grated Gouda cheese
1 cup heavy cream
salt & pepper to taste

Directions:

Melt the butter in a saucepan. Add the onion and garlic and sauté briefly at medium-low heat. (This is one of the very few times we will ever ask you to go easy on the garlic. You need just a small clove, about 1/2 teaspoon minced.) Next, quickly stir in the flour to make a paste. Add the chicken broth, whisking vigorously to avoid any lumps. Continue whisking and quickly add the milk. Bring almost to a boil, stirring constantly.

Add the cheese and use a spoon to continue stirring until the cheese melts completely and blends into the soup. Reduce heat to low and stir in the cream. Let the soup come back up to serving temperature, however do not let it boil! Salt and pepper to taste. Serve hot with plenty of fresh Cuban bread or any non-Cuban bread you may be saddled with in your part of the country.

Serves 4

Etiquetas: ALL, FISH, SALAD

HALIBUT WITH CREAMY DILL SAUSE

Ingredients:

* 4 halibut fillets, about 8 ounces each
* Olive oil
* Salt and pepper
* 1 tablespoon butter
* 1 shallot, finely chopped
* 3/4 cup heavy cream
* 2 tablespoons fresh chopped dill or 2 teaspoons dried dill weed
* 1 tablespoon chopped fresh parsley
* Salt and pepper, to taste

Directions:

Heat oven to 425°.Brush halibut fillets with olive oil and sprinkle with salt and pepper.Arrange in a lightly greased baking dish bake for 15 to 20 minutes, or until halibut is cooked through and flakes easily with a fork. Meanwhile, heat butter and saute shallot until tender.Add the cream, dill, parsley, and salt and pepper to taste. Bring to a boil.Serve the sauce over baked halibut.

KING RANCH CASSEROLE

Ingredients * 4 skinless, boneless chicken breast halves * 1 tablespoon chicken bouillon * 1 cup chicken broth * 1 cup chopped onion * 1 (10.75 ounce) can condensed cream of chicken soup * 1 (10.75 ounce) can condensed cream of mushroom soup * 1/2 cup diced red bell pepper * 1 (14.5 ounce) can diced tomatoes with green chile peppers * 2 (8 ounce) cans chili beans, drained * 12 (8 inch) flour tortillas * 3 cups shredded Colby-Monterey Jack cheese Directions Bring a large saucepan of lightly salted water to a boil. Add chicken and bouillon and boil for 12 to 15 minutes, or until cooked through (no longer pink inside). Reserve 1 cup broth. Remove chicken from pan and dice; set aside. In a separate large saucepan combine reserved broth, onion, cream of chicken soup, cream of mushroom soup, bell pepper, diced tomatoes with green chile peppers and beans. Mix together and heat through, stirring often. Preheat oven to 350 degrees F (175 degrees C). In a 9x13 inch baking dish layer casserole as follows: 4 torn tortillas, 1/2 of diced chicken, 1/3 of soup mixture, more tortilla strips, remaining diced chicken, 1/3 of soup mixture, more tortilla strips and remaining soup mixture. Cover with cheese. Bake in preheated oven for about 20 to 25 minutes, or until heated through and cheese is melted and bubbly.

CHEESE LOVER'S CHICKEN

Ingredients * 2 (15 ounce) cans tomato sauce * 1 (6 ounce) can tomato paste * 1 tablespoon white sugar * 1 teaspoon dried parsley * 1 teaspoon dried basil * 1 teaspoon dried oregano * 1 medium garlic clove, chopped * 3 pounds skinless, boneless chicken breast halves * 1 cup fine dry bread crumbs * 1 pound Cheddar cheese, shredded * 1 pound mozzarella cheese, shredded * 1 teaspoon garlic salt to taste * salt and pepper to taste Directions Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish that is deep enough to allow at least one inch between the chicken and the top of the dish. In a large pot over medium heat, stir together tomato sauce, tomato paste, sugar, parsley, basil, oregano, and garlic. Meanwhile, in a large bowl, toss chicken with bread crumbs until completely covered. Arrange chicken in baking dish and sprinkle to taste with garlic salt and pepper to taste. Top chicken with half of shredded Cheddar and mozzarella cheeses. Pour tomato sauce evenly over chicken. Reserve half of the remaining Cheddar and mozzarella cheeses, and sprinkle the rest over the chicken and sauce. Cover dish with aluminum foil and bake for about 50 minutes, or until chicken is cooked through. Remove foil, and top with remaining Cheddar and mozzarella cheeses. Return dish to oven and cook, uncovered, until the cheese on top melts. Remove and let sit five minutes before serving.

CHICKEN NOODLE CASSEROLE

Ingredients * 4 skinless, boneless chicken breast halves * 6 ounces egg noodles * 1 (10.75 ounce) can condensed cream of mushroom soup * 1 (10.75 ounce) can condensed cream of chicken soup * 1 cup sour cream * salt to taste * ground black pepper to taste * 1 cup crumbled buttery round crackers * 1/2 cup butter Directions Poach chicken in a large pot of simmering water. Cook until no longer pink in center, about 12 minutes. Remove from pot and set aside. Bring chicken cooking water to a boil and cook pasta in it. Drain. Cut chicken into small pieces, and mix with noodles. In a separate bowl, mix together mushroom soup, chicken soup, and sour cream. Season with salt and pepper. Gently stir together cream soup mixture with the chicken mixture. Place in a 2 quart baking dish. Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers. Bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.

CHICKEN FLORENTINE CASSEROLE

Ingredients * 4 skinless, boneless chicken breast halves * 1/4 cup butter * 3 teaspoons minced garlic * 1 tablespoon lemon juice * 1 (10.75 ounce) can condensed cream of mushroom soup * 1 tablespoon Italian seasoning * 1/2 cup half-and-half * 1/2 cup grated Parmesan cheese * 2 (13.5 ounce) cans spinach, drained * 4 ounces fresh mushrooms, sliced * 2/3 cup bacon bits * 2 cups shredded mozzarella cheese Directions Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside. Increase the oven temperature to 400 degrees F (200 degrees C). Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese. Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese. Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly and lightly browned.

CHICKEN SPAGHETTI CASSEROLE

Ingredients * 3 cups cooked, cubed chicken meat * 8 ounces spaghetti, broken into pieces * 1/4 cup chopped pimento peppers * 1/4 cup chopped green bell pepper * 1/2 cup chopped onion * 1 (10.75 ounce) can condensed cream of mushroom soup * 1/4 cup white wine * 2 cups shredded Cheddar cheese * salt and pepper to taste Directions Put uncooked spaghetti in a large pot of salted boiling water. Let simmer, stirring occasionally, for 8 to 10 minutes or until pasta is al dente. Drain. Preheat oven to 350 degrees F (175 degrees C).In a large bowl combine the chicken, cooked spaghetti, pimento, bell pepper, onion, soup, wine and 1 cup of the cheese. Season with salt and pepper to taste and mix all together. Spread mixture into a 9x13 inch baking dish and bake in the preheated oven for 30 minutes. Sprinkle remaining cup of cheese on top and bake for another 15 minutes.

BROCCOLI CHICKEN DIVAN

Ingredients * 1 pound chopped fresh broccoli * 1 1/2 cups cubed, cooked chicken meat * 1 (10.75 ounce) can condensed cream of broccoli soup * 1/3 cup milk * 1/2 cup shredded Cheddar cheese * 1 tablespoon butter, melted * 2 tablespoons dried bread crumbs Directions Preheat oven to 450 degrees F (230 degrees C). Place the broccoli in a saucepan with enough water to cover. Bring to a boil, and cook 5 minutes, or until tender. Drain. Place the cooked broccoli in a 9 inch pie plate. Top with the chicken. In a bowl, mix the soup and milk, and pour over the chicken. Sprinkle with Cheddar cheese. Mix the melted butter with the bread crumbs, and sprinkle over the cheese. Bake in the preheated oven for 15 minutes, or until bubbly and lightly brown.