Ingredients
- 5 oz Mushrooms (combination of Cremini and Oyster are yummy)
- 1 -2 sprigs of fresh Rosemary
- 3/4 lb Russet potato
- 1 Shallot
- olive oil
Category Archives: AP’s Favorites
Pasta Americana a la Tomi
Pasta Americana
My sister Tomi is a great cook and has the gift of hospitality. One Christmas she and her family were visiting us from the east coast and we decided to throw a cocktail party to introduce them to several of our neighbors and friends. At about 8pm the cocktail party turned into a dinner party and we looked at each other saying “What can we make for a party of 12?” Tomi quickly offered to whip up a hearty pasta dish sure to satisfy the hungry bunch. Sure enough, the super easy and delicious pasta was a hit.
I now make it for Sunday night dinner and always think of my sister when I make it. D-E-L-I-C-I-O-U-S! The recipe below is modified for 6-8 people.
Ingredients Continue reading
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Spicy Mexican White Chicken Chili
Growing up as a kid, the definition of chili was both a small pepper with a very hot flavor and a spicy stew of ground beef usually with beans too. Both meant yummy goodness. Now chili in our family seems to be synonymous with Monday Night Football. Our version is a chicken variety with savory mexican spices. It’s always a hit, even when our team doesn’t win.Spicy Mexican White Chicken Chili
Ingredients:
2-3 cups shredded chicken (I use rotisserie chicken from the deli section at Sprouts)
2 (15 ounce) cans great northern beans or 2 (15 ounce) cans navy beans
2 cups roasted corn (I use frozen from Trader Joe’s)
1-2 ounces taco seasoning mix (I use part of the envelope from Trader Joe’s)
1 (7 1/2 ounce) can of chopped green chilies (use less if you like a milder chili)
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (14 ounce) can low sodium chicken broth
TOPPINGS
1/2 cup sour cream
chopped green onion (optional)
Monterey jack cheese (optional)
Directions:
Pour beans, corn and chicken in large pot.
In a medium bowl, combine taco seasoning, chiles, condensed soup, and chicken broth.
Pour over top of ingredients and stir together over medium heat.
Simmer for 15-30 minutes.
Serve topped with green onions, sour cream, and jack cheese, if desired.
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Flank Steak with Blue Cheese and Herbs
Got a carnivorous craving? If you’re like me who tries to limit red meat intake but enjoys a great steak now and then, try this steak topper and enjoy the delicious taste of going to a fancy Steak House right from your own kitchen.
This is a great date night meal on a budget too.
Yield: 2 servings
Flank Steak with Blue Cheese and Herb Topping
Ingredients
½ – ¾ lb. beef flank steak
5-6 oz. mushrooms
¼ of an onion
1 oz. blue cheese crumbles
1 sprig of fresh thyme
1 sprigs of fresh rosemary
olive oil
salt and pepper to taste.
Instructions
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Blueberry Crisp
Blueberry Crisp
Filling:
4 generous cups blueberries (24 ounces) ½ cup sugar
¼ cup unbleached all-purpose flour ¼ teaspoon salt
2 teaspoons lemon juice
Topping:
1 ¼ cups unbleached all-purpose flour ¼ teaspoon salt
dash of cinnamon (optional) ½ cup sugar
10 T (1¼ sticks) butter, melted 1 cup walnuts or pecans
Instructions:
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Shrimp Scampi with Zoodles
I just recently discovered the spiralizer – a fabulous kitchen gadget allowing you to turn traditional pasta meals into healthy low carb ones using vegetables instead of noodles. Here is my latest family favorite.
SKINNY SHRIMP SCAMPI
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 servings
INGREDIENTS
3 tablespoons unsalted butter
1 pound medium raw shrimp, peeled and deveined
3-5 cloves garlic, minced
1/2 teaspoon red pepper flakes, or more, to taste
1/4 cup vegetable stock
Zest of one lemon
Juice of 1 large lemon
Kosher salt and freshly ground black pepper, to taste
1 1/2 – 2 pounds (4-5 medium-sized) zucchini, spiralized
2 tablespoons freshly grated Parmesan
2 tablespoons chopped fresh parsley leaves, optional
INSTRUCTIONS
Melt butter in a large skillet over medium high heat. Add shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2-3 minutes.
Stir in lemon zest, lemon juice and 1/2 of chicken stock; season with salt and pepper, to taste. Bring to a simmer; stir in zucchini noodles until well combined, about 1-2 minutes. Add remaining vegetable broth if it seems to dry.
Serve immediately, garnished with Parmesan and parsley, if desired.
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Nectarine and Tomato Salad
Nectarine and Tomato Salad
2-3 nectarines sliced into wedges (select ones that are just a little bit firm, not too soft)
2-3 tomatoes sliced into wedges
4-5 fresh mint leaves chopped (I like to slice them with a scissors)
¼ cup good EVOO (Extra Virgin Olive Oil)
1/8 cup good balsamic vinegar (I like 41 Olive’s lemon-infused balsamic)
¼ cup pine nuts or chopped walnuts
Salt and Pepper
Arrange the nectarine and tomato slices in a circle on a round platter overlapping them slightly.
Drizzle with oil and vinegar followed by the nuts and mint.
Sprinkle with salt and pepper and serve immediately.
Note: you can also serve this salad on individual plates if you prefer.
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Lemon Grilled Shrimp with Rosemary and Garlic
Summer BBQs would not be complete without this these tantalizing shrimp hot off the grill. The platter empties almost as fast as I can make them. Often I will double or even triple this recipe to satisfy my family’s craving. I use fresh sprigs of rosemary right from the garden and just picked Meyer lemons straight from the tree in our back yard.
Lemon Grilled Shrimp
48 large raw shrimp, peeled and deveined, tails left on (approx. 1 lb)
3 T extra virgin olive oil
3 T fresh lemon juice
3 cloves garlic, finely minced with ½ tsp. coarse (kosher) salt
1 T finely minced fresh rosemary
Finely ground fresh pepper to taste
Directions
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Curry-Spiced Chicken Thighs with Sugar Snap Peas and Fingerling Potatoes
I always love it when the Blue Apron box arrives at my doorstep! I tear open the box like a kid at Christmas to see what I’ll find. This occasion was no different. Here was what I made last night. Thank you Blue Apron! This is a great new addition to my recipe collection.
Curry-Spiced Chicken Thighs with Sugar Snap Peas & Fingerling Potatoes
Makes: 2-3 Servings
Cooking Time: 35 to 45 minutes
This Indian-inspired recipe from Blue Apron uses classic spices and preparations along with seasonal vegetables to create wonderfully balanced, fresh dish. In addition to Madras curry powder (a blend of chiles popular in Southern India), a flavorful yogurt sauce with cucumber and lemon juice tops this dish. Similar to raita (a traditional, versatile Indian yogurt condiment), the sauce’s cool richness beautifully contrasts the spiced chicken.
Ingredients
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Sundried Tomato Pesto Zoodles
I love this dish as it replaces traditional pasta with low-carb zucchini ribbons and the sundried tomato pesto is to die for. We can’t get enough at my house!
Sundried Tomato Pesto Zoodles
Time: 30 minutes (prep + cooking) | Serves: 2
Ingredients:
- 4 zucchini squash, rinsed + cut in very small strips or spiralized
- 2 cups of grape or cherry tomatoes, rinsed
- 1/2 cup of sun-dried tomatoes
- 1 cup of fresh basil leaves
- 1 cup of walnuts
- 1/2 cup of parmesan cheese, grated
- 1 tsp. of crushed red pepper
- 1/2 tsp. of chopped, fresh rosemary leaves, (1/4 tsp. if you use dried rosemary)
- 1/2 tsp. of italian seasoning
- S+P, to taste
- 1/3 – 1/2 cup of olive oil for pesto
- 2 Tbsp. of olive oil for zoodles
Directions:
- Cut the zucchini. (I use the Microplane Spiral Cutter because it makes pretty ribbons of healthy and delicious vegetables)
- Preheat oven to 400 degrees F
- Lay tomatoes on a lined baking sheet
- Sprinkle with S+P and 1 Tbsp. of olive oil
- Roast for 6-8 minutes
- Meanwhile, add sun-dried tomatoes, basil, walnuts, cheese, red pepper, rosemary, italian seasoning, and S+P to a food processor
While processing on low, slowly add in the olive oil
In a large saute pan, heat 1 Tbsp. of olive oil on medium heat- Add zoodles and S+P to pan + saute for 3-4 minutes
- Add roasted tomatoes and S+P to pan and cook another 3-4 minutes
- Stir in pesto and toss gently, cooking another 2-3 minutes
- Serve with extra parmesan
Don't Forget the Secret Ingredient 