Mar 14 2017

Aglio e Olio

 This is one of my wife’s favorite dishes. Thought I should share it for others to try.

l lb Spaghetti Noodles, cooked
6 Cloves garlic – Thinly cut
1/2 C Olive Oil
4 – 6 Pepperoncini, Sliced		 Salt & Pepper
1/4 C Chopped Italian Parsley
1 C Grated Cheese (Parmigiano-Reggiano)
Red Pepper Flakes

DIRECTIONS:

1. Cook Spaghetti.
2. Over medium heat in skillet combine Garlic, Olive Oil and Pepperoncini.
3. Remove from Heat, Pour over Pasta, with Salt and Pepper and red pepper flakes. Mix with Parsley and Half Cheese.
4. Serve topped with Cheese.
Permalink | Categories Main Course on March 14, 2017 by Kevin Bennett |
Mar 24 2014

Creamy Potato Soup

3 Large Russet Potatoes, Cubed

1 Celery Stick

1 Carrot

1 Large Onion, Diced

5 Cups Water

 4 Cubes chicken Bullion

Salt& Pepper to Taste

Parsley

2 tsp Butter

12 oz. Evaporated Milk

DIRECTIONS:

1. Combine all ingredients into Slow Cooker, except Milk
2. Cook on low for 8 -10 hours
3. Add Milk in the last hour.
Permalink | Categories Main Course, Slow Cooker on March 24, 2014 by Kevin Bennett |
Feb 28 2014

Gumbo, Chicken Adouillo

1/2 C Olive Oil2 C Flour1 Onion, Chopped

1 Green Pepper, Chopped

1 Stick Celery, Chopped

2 Tomatoes, Diced

1lb Andouille Sausage

 1/2 tsp Cayenne Pepper1/2 tsp White Pepper

1/2 Black Pepper

1/2 tsp Thyme

1lb Smoked Sausage

6 c Chicken Broth

1 1/2 lb Chicken, Cubed

DIRECTIONS:

1. Saute Oil and Flour to make Brown roux, stir constantly. When Color is that of peanut butter add onion, bell pepper and celery, stir well and turn off heat.
2. Transfer to Slow Cooker, add all other ingredients, stir to mix.
3. Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours. Server over Steamed Rice
Permalink | Categories Main Course, Slow Cooker on February 28, 2014 by Kevin Bennett |
Feb 17 2014

Green Chile, Chicken & Bean Chili

NewMexicoGreenChili

 

1 tbsp Olive Oil

2 Medium Onions, Chopped

1 tsp Chopped Garlic

1 tsp Salt

2 lb boneless Skinless Chicken, Cubed

2 Cans Green Chile’s, Drained

 2 Cup Chicken BrothFresh Cilantro

1 tbsp Cumin

1/8 tsp Cayenne Pepper

2 Cans Great Northern Beans

DIRECTIONS:

1. In Dutch Oven heat Oil over medium heat, add onions & garlic
2. Cook 4-5 minutes till onions are soft
3. Stir in cumin, salt, Cayenne Pepper, Chicken.
4. Cook 6-7 Minutes till Chicken is lightly Browned
5. Stir in beans, Chiles & Broth. Heat to a Boil, Reduce heat to medium Low
6. Cover and cook for 20-25 Minutes
Permalink | Categories Main Course, Slow Cooker on February 17, 2014 by Kevin Bennett |
Feb 5 2014

Taco Seasoning

So here is my recipe for Taco Seasoning. I make this all the time and usually use seed version and grind in my spice grinder (coffee grinder) or you can grind with mortal and pestle.

Ingredients

2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons cornstarch
2 teaspoons kosher salt
1 1/2 teaspoons hot smoked paprika
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper

Mix all above together and add to your recipe (I will be posting some here in the near future).

You can also store this in an air tight container for a month or so.

 

 

Permalink | Categories Info, Main Course, Spices on February 5, 2014 by Kevin Bennett |
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