Tortellini Salad with Garlic Parmesan Dressing

9oz Three Cheese Tortellini*
Romaine Lettuce
6-8 Artichoke Hearts (quartered)
2/3 cup Grape Tomatoes
1/2 cup Prosciutto (chopped)
1/4 cup Cannellini Beans
1/4 cup Carrots (sliced)

Dressing
1/2 cup Mayo
1/4 cup Parmesan Cheese (grated)
1/4 cup Buttermilk†
2 tsp Garlic (minced)
1 tsp Italian Parsley (minced)
1 tsp Lemon Juice
1 whisper Nutmeg

*I used Buitoni shown below
†You can also use regular milk

(1.) Combine the ingredients of the dressing and mix thoroughly. Place in refrigerator for at least two hours. (2.) Cook and drain tortellini according to directions. Rinse and set aside to cool. (3.) Chop vegetables and prosciutto. Mix all ingredients in a large bowl and garnish with a Pepperoncini pepper.

Delizioso!

June Monthly Giveaway Winner

Congratulations to Lynne Pedigo! Your name was drawn today for our monthly giveaway. Please send an email to jill@ripcreative.com with the address where you would like the prize sent. Thanks to everyone for joining my blog!

The prize for July will be posted later this weekend!

Lynne Pedigo's new bamboo will be mailed next week. Happy chopping!

Beef Filet Chimichurri

4 Beef Tenderloin Filets (6oz each)
1 bunch Curly Parsley
8-10 cloves Garlic (chopped)
1/4 cup White Wine Vinegar
2 cups Canola Oil
1 tbs Salt
1 tsp Pepper

This one is super easy and my husband's favorite steak. (1.) Remove stems, etc. from parsley and chop until absolutely as small as possible. (2.) Add chopped garlic. (3.) Combine  oil, vinegar, salt and pepper and mix thoroughly. Add to parsley and garlic and stir until mixed well. Allow to rest at room temperature for 2-3 hours minimum. (4.) Take each filet steak and remove any and all fat. (5.) Butterfly steak in the same direction as the grain of the meat by slicing to the center of the steak and then about one inch left and right (like an upsidedown "T"). (6.) The steak should lay flat when finished. Grill outdoors (or indoors with a pan) with a generous amount of the Chimichurri sauce brushed over the steak. As the steak cooks, continue to brush on Chimichurri. Leftover Chimichurri is excellent on plantain or potato chips on the side!

Buenísimo!

Pork Chops Madrid

4 Pork Loin Chops (w/bone-in and 3/4" to 1" thick)
4 cloves Garlic (chopped)
1 Yellow Onion (chopped)
1 tbs Italian Parsley (fresh/chopped)
1 tbs Spanish Paprika
1/4 tsp Salt/Pepper
5 tbs Canola Oil

Start by preheating your oven to 425˚F and lining a roasting pan with foil (I use that release foil... love it!). (1.) Combine together garlic, onion, parsley, paprika, salt and pepper with oil. Mix well until oil is absorbed. (2.) Place chops in pan and cover with mixture. (3.) Roast in oven for 13 minutes and then turn chops over. Spoon the mixture onto the tops of the chops again and return to oven for another 13-15 minutes until fully cooked. Serve with sauteed veggies with a sprinkle of paprika on them.

Impresionante!

Chicken Alsace

6-8 Chicken Thighs w/Skin*
8 oz Crème Fraîche†
3/4 cup Dry White Wine
1/2 cup Chicken Stock
1 tbs Canola Oil
1 tbs Butter
1/2 cup Shallots (chopped)
4 cloves Garlic (chopped)
1 tsp Fresh Rosemary

*You can use legs also, however, breasts tend to dry out.
†The brand I used is pictured below and was perfect.

(1.) Add butter and oil to non-stick skillet and place on medium high. Sear chicken on each side for 3-5 minutes or until browned. (2.) Add chicken stock, reduce heat to simmer and cover for 20 minutes to cook chicken thoroughly. (3.) Remove chicken and place in 175˚F oven to rest. (4.) Reduce remaining liquids until sticky. (5.) Add wine, shallots and garlic to sauce and continue to reduce again until thick and sticky. (6.) Add crème fraîche and fresh rosemary and stir until thoroughly incorporated together in a yummy sauce. Return chicken to skillet, coat with sauce and cover for 3-5 minutes until warmed. Serve with a small garnish of Rosemary.

Bon appétit!

Hint: This is a great and simple dish. You can easily change the rosemary and garlic to tarragon and butter, etc. Very versatile and very rich!

Turkey Sliders

16 Hawaiian Rolls (sliced like a bun)
1-1/4 lbs Ground Turkey (93% lean)
4 slices American Cheese (sliced into quarters)
2 Shallots (sliced)
2 tbs fresh Thyme (chopped)
2 tbs Margarine or Butter
2 tsp Worcestershire Sauce
1 tsp Black Pepper
2 tbs Canola Oil
1/2 tsp Salt

(1.) I use a cast iron skillet grill with a bacon press for these. The press is important. If you do not have one just use a brick or something flat and heavy wrapped in clean tinfoil. (2.) Heat 1 tbs canola oil in a non-stick skillet and saute shallots until caramelized. (3.) Mix meat with thyme, margarine, worcestershire, salt and pepper and make approximately 16 patties (let these rest in the refrigerator for at least an hour). Coat grill and bring 1 tbs canola oil to medium high. Cook patties for 5-minutes per side with press on top. Once finished on both sides and still on the grill, add cheese and turn off heat. Once cheese melts, place each pattie on a roll and cover with shallots!

There go great with my Paprika Fries... Click Here!

Sliderlicious!

Paprika Potato Fries (Baked)

4-6 Red Potatoes
2 tbs Canola Oil

Seasoning
2 tsp Paprika
1 tsp Garlic Salt
1 tsp Cumin
1 tsp Black Pepper
1 tsp Cayenne Pepper

(1.) Slice potatoes making small fries. I usually get about 12-16 from each potato. (2.) Mix seasoning and cover potatoes. (3.) Add oil to the potatoes and toss making sure all are covered well. Spread potatoes out on a cookie sheet and bake at 400˚F for 20-30 minutes depending on how crunchy you like them.

Frylicious!

Cashew Noodles with Spicy Scallops

8-12 Scallops
4 oz. Rice Noodles*
4 tbs Honey
2 tbs Ginger (freshly grated)
2 tsp Spicy Asian Chili Sauce
1 tbs Garlic (minced)
1 tbs Canola Oil
1 Red Bell Pepper (sliced thin)
1-1/2 cups Snow Peas
1 Carrot (julienned)
2 Limes
Cilantro (garnish)

*I used Annie Chun's and they are good! See photo below.



Cashew Butter
1 cup Roasted Cashews
3 tbs Water
1 tbs Canola Oil
1/2 tsp Sugar

(1.) Pulse cashews in a food processor. Add sugar, water and oil and continue to pulse until finished. (2.) Combine the juice of 1 lime with 2 tbs honey, 1 tbs ginger, 1 tsp chili sauce and garlic with scallops and refrigerate for 20-30 minutes. (3.) Add sliced bell pepper and carrots to a large pot of boiling water for 3 minutes. (4.) Add rice noodles and continue to cook for 5 minutes. (5.) Add peas and cook 2 more minutes or until noodles are done. Keep 1 cup of the boiled water and drain the rest. Rinse noodles and veggies under running water to remove starch and return it all to the pot. Add in the cashew butter, the juice of the remaining lime and the rest of the honey, ginger and chili sauce. Use reserved water to thin sauce (as needed) and mix. (6.) Add 1 tbs of canola oil to non-stick skillet and place on high heat until "screamin'" hot (be careful)! Delicately place scallops into the pan (wear gloves or other protection) about 3 minutes per side until brown and caramelized. Serve scallops over the noodles and garnish with cilantro!

Noodleriffic!

Stuffed Green Peppers

4 Green Peppers
1 lb Ground Beef
1 cup White Onion (chopped)
2 cloves Garlic (chopped)
1 can Diced Tomatoes (14.5oz)
32oz Classico Tomato Sauce (use your favorite)*
1/2 cup Rice
1/2 cup Water
1/2 tbs Worcestershire Sauce
1-1/2 cups Mozzarella Cheese (grated)

*You can also use the sauce from my Beef Meatballs recipe from Feb. 2012 just omit the diced tomatoes from this recipe - Click Here

(1.) Cut the tops off peppers, remove seeds and place in boiling water for 5 minutes. Remove and rest on a plate to cool. (2.) Brown beef in a deep, non-stick skillet and drain off fat. Add onion and garlic and cook until soft. (3.) Add in sauce, diced tomatoes, rice, water and worcestershire. Cover and simmer for 20 minutes then add in 1/2 cup of cheese and turn off heat. Allow cheese to melt. Cover the bottom of a deep oven-safe pot with a thin layer of the sauce. Stuff each pepper with the mixture and place into the pot standing up. Cover with remaining cheese and sauce. Bake at 350˚F for 30 minutes!

Stuffalicious!

Shrimp & Pineapple Jerk Kabobs

1 lb Fresh Shrimp (shelled and deveined) or Chicken
1/2 Fresh Pineapple
2 tbs Jerk Seasoning*
2 tbs Canola Oil
2 tsp Spicy Asian Chili Sauce or Oil†

*Jerk seasoning has over 15 spice ingredients so I always use Penzey's to keep it simple
†This has a slight kick to it so use 1 tsp if you prefer mild

This recipe is intended to go with the Carribean Rice side dish posted below. Click Here. (1.) Combine shrimp, jerk seasoning, canola oil and chili sauce or oil in a large plastic bag and allow to rest in refrigerator for at least 4 hours but better if overnight. (2.) Chop pineapple into chunks the same thickness as the shrimp. (3.) Add marinated shrimp and pineapple to skewers alternating as you go. Grill them on high for 2-3 minutes per side (until shrimp are completely cooked).

Jerkalishydoo!

Rice Carribean

2 cups Uncooked Rice
1-1/2 cups Chicken Stock
1 cup Coconut Milk
1-1/2 tbs Green Onions (chopped)
1-1/2 tbs Celery (chopped)
1-1/2 tbs Green Pepper (chopped)
1-1/2 tbs Butter or Margarine (melted)
1/2 tsp Salt
1/4 tsp Garlic Powder
Dash of Cayenne Pepper
Dash of Black Pepper

So simple and so good! Combine all of the above in a loaf pan (yes, a loaf pan) and mix well. Cover with foil tightly and bake in a 350˚F oven for 70 minutes.

RastaRice!

Sesame Chicken Thai Salad

1 lb Chicken Tenders

1 head Napa Cabbage* (shredded)

1 head Iceberg Lettuce (shredded)

1 Red Bell Pepper (sliced into strips)

2 Carrots (sliced into strips)

3 Green Onions (chopped)

1 cup Snap Peas (chopped)

1/2 cup Baby Corn (chopped)

1/2 cup Bean Sprouts

1/4 cup Sesame Seeds (toasted)

2 tbs Canola Oil

1 dash Sesame Oil

*Use the cabbage you like best

Marinade for Chicken

1 tsp Aji-Mirin

2 tbs Teryaki Sauce

Dressing†
2 tbs Creamy Peanut Butter
1/4 cup Orange Juice (no pulp)
1/4 cup Aji-Mirin
1-1/2 tbs Dumpling Sauce
1/2 tbs Ginger (grated)
2 tsp Spicy Asian Chili Sauce
1 tbs Honey

†If you prefer heavy dressing, double this recipe.

Begin by marinating the chicken tenders for at least 2-3 hours. Then, combine the ingredients for the dressing, mix thoroughly and place in refrigerator. (1.) In a non-stick skillet, heat canola oil and sesame oil together. Add chicken and cook on both sides. When chicken is finished, turn off heat and sprinkle both sides with toasted sesame seeds. Allow to cool wrapped in foil. (2.) Prepare and chop all vegetables. (3.) Clean and shred cabbage and lettuce and mix together with veggies in a large salad bowl. Toss with dressing thoroughly. Add chicken over salad. Garnish with Cilantro if you like it.

Phuket-Phantastic!

June 2012 Monthly Giveaway!

The next drawing will be on June 30th, 2012 for a durable, Bamboo Cutting Board! It is a handy size for chopping small things... slightly larger than those used by bartenders, etc.

Remember— you have to join the blog to be included in the drawings.




If your name is drawn and you are a winner, I will send you a message for the address where you want the prize sent. I really appreciate your messages and comments!

Thank you!

Jilly

May Monthly Giveaway Winner

Congratulations to Jill Winterhalter! Your name was drawn today for our monthly giveaway. Please send an email to jill@ripcreative.com with the address where you would like the prize sent. Thanks to everyone for joining my blog!

The prize for June will be posted later this weekend!

Jill Winterhalter's new hamburger patty press will be mailed next week. Happy grilling!