GentDaily

Recipe of the Week: Guy Fieri's Poblano Stuffed with Chorizo, Shrimp and Rice

Ingredients:

1 tablespoon oil

1/2 pound Mexican-style chorizo

1/2 red bell pepper, diced

1/2 green bell pepper, diced

1 jalapeno, minced

1 red onion, diced

2 tablespoons garlic, minced

1 cup short-grain rice

1 cup low-sodium chicken stock

1/2 cup white wine

1/2 cup water

4 large, fresh poblano chiles

1 pound shrimp, shelled, cut into 1/2-inch pieces

3/4 cup Cheddar, shredded

3/4 cup Jack cheese, shredded

Recipe:

In a medium saucepan, heat oil and chorizo, cook for 3 minutes. Add peppers, jalapeno, onions and garlic. Cook until translucent, then add rice and cook until all the grains of the rice are coated with oil. Add all liquids and stir over high heat for 3 minutes, cover and reduce heat to low. Check rice for doneness after 20 minutes.

Preheat oven to 400 degrees F. Place poblano chiles on baking sheet and bake for 15 minutes. Remove from oven and let cool. Once cool, cut top 1/4 of chile off and remove ribs and seeds. When rice is finished cooking, fluff with fork and stir in shrimp.

Stuff chiles with 1/6 of the rice mixture. Place all the chiles on baking sheet and place into oven for 10 minutes. Remove from oven, mix cheeses together and cover pepper with cheese. Broil for 3 minutes to melt and brown the cheese.

Recipe: Chef Allen's Tropical Mango Chutney

 Ingredients:

2 large ripe mangoes, peeled, pitted and diced

1 medium pineapple, diced

½ cup golden raisins

3 tablespoons sugar

½ teaspoon ground cumin

1 large cinnamon stick, cracked in half

1 cup grated coconut

½ cup roasted peanuts

1 tablespoon minced red jalapeño

1 teaspoon salt

Directions:

In a small pan simmer the mango, pineapple and raisins with the sugar, cumin and water over medium heat until tender. Mix the cinnamon, coconut, peanuts, jalapeño and salt. Bring to a boil, adding a little water if necessary, cooking until thickened about 30 minutes. Serves 18 (serving size two tablespoons).

Recipe/image source

Food and Drink: Recipe - Men's Health Ultimate Power Smoothie

Ingredients:

1/2 tbsp peanut butter

1 banana

1/2 cup milk

1/4 cup orange juice

1/2 cup Greek style yogurt

1 tbsp vanilla or chocolate flavored protein powder

1 tbsp unflavored psyllium husk (fiber powder)

1 tbsp ground flaxseed

3 or 4 ice cubes

 

Directions:

Blend all ingredients until smooth.

Image source

Food and Drink: Recipe - Thomas Keller's Grilled Cheese

Thomas Keller, one of the world's best chefs, makes the best grilled cheese you've ever tasted!

 

Ingredients:

1 or 2 jalapeno peppers

1 red bell pepper

Butter, softened at room temperature

4 slices brioche, whole wheat, or sourdough bread (3/4" thick)

8 slices Monterey Jack

8 slices Cheddar

 

Directions:

1. Fill a bowl with ice water. Place the peppers on a metal baking sheet, and fire up a small butane torch (we like the Weller Table Top butane torch; $24, sears.com) until the flame burns blue. Carefully blister the skins of the peppers with the blowtorch, turning them with a fork as you work.

2. Pull on a pair of plastic gloves and plunge the peppers into the ice water for a few seconds. Remove them and rub off their skins. Then halve them lengthwise, remove the seeds, and chop them.

3. Heat a cast-iron skillet on medium. For each sandwich, liberally butter both sides of two bread slices. Place two slices of Monterey Jack on one piece of bread; add a heaping tablespoon of the pepper mixture in the middle. Place two slices of Cheddar on the other piece of bread, and put the bread slices together.

4. Place the sandwiches in the skillet over medium heat, and cook until the bread is golden brown and the cheeses melt together, 3 to 5 minutes a side. Cut them in half diagonally and serve with beer. Makes 2 servings

Click HERE for more info on Thomas Keller and to print recipe

Recipe: Guy Fieri's Jambalaya Sandwich

Ingredients

1/4 pound thick-cut bacon, diced

1 pound pork butt / pork loin, cut into 1-inch cubes

1 pound smoked sausage, cut into 1/2-inch slices

1/2 pound andouille sausage, cut into 1/2-inch slices

1 red onion, chopped

1 cup thinly julienned red bell peppers

1 pound boneless chicken thighs, cut into 1/2-inch cubes

2 celery stalks, thinly sliced

2 cloves garlic, chopped

1/4 cup chopped parsley leaves

3/4 cup plus 1/4 cup chopped green onions

2 teaspoons cayenne, or to taste

Salt and pepper

1/2 cup water

2 sourdough bread loaves

1 pound Havarti cheese, thinly sliced

 

Directions

Preheat oven to 200 degrees F.

In a large cast iron pot or heavy-bottomed braising pan over medium-high heat, cook the bacon until crisp and fat is rendered. Remove bacon and drain on paper towel. Set aside.

Add pork to the pan with the bacon fat and cook on medium to high heat until pork is browned on all sides, about 5 to 6 minutes. Add the sausage, onions, and bell pepper. Cook until onions are translucent. Next add the chicken, celery, and garlic, parsley, and 3/4 cup chopped green onions. Cook until chicken is cooked through, about 5 to 7 more minutes. Add the cayenne and season with salt and pepper, to taste.

Stir in the water, cover and let sit for 1 hour. Cut bread lengthwise and place in oven to toast lightly. Spoon some of the pork mixture on the bread bottoms, top each with slices of cheese, the reserved bacon and the remaining green onions and finish with the bread tops. Serve immediately.

Recipe/Image Source

Food and Drink: Recipe - Tyler Florence's Chicken Enchiladas

Ingredients:

* 3 tablespoons vegetable oil

* 1 1/2 pounds skinless boneless chicken breast

* Salt and pepper

* 2 teaspoons cumin powder

* 2 teaspoons garlic powder

* 1 teaspoon Mexican Spice Blend

* 1 red onion, chopped

* 2 cloves garlic, minced

* 1 cup frozen corn, thawed

* 5 canned whole green chiles, seeded and coarsely chopped

* 4 canned chipotle chiles, seeded and minced

* 1 (28-ounce) can stewed tomatoes

* 1/2 teaspoon all-purpose flour

* 16 corn tortillas

* 1 1/2 cups enchilada sauce, canned

* 1 cup shredded Cheddar and Jack cheeses

* Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Directions:

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.

Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down.

Top with remaining enchilada sauce and cheese. Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

Image/Recipe from HERE

Food and Drink: Recipe - Men Who Like to Cook's Fresh Ravioli With Tomatoes and Butter

Ingredients:

2 packages fresh ravioli with your choice of fillings, from the refrigerated section of the grocery store

1 large, ripe tomato, washed, stem removed, roughly chopped

2 garlic cloves, peeled, finely chopped

¼ cup Italian parsley, leaves only, roughly chopped

2 tablespoons sweet butter

1 tablespoon olive oil

1 tablespoon kosher salt

1 cup pasta water

½ cup grated Parmesan or Romano cheese

Sea salt and pepper to taste

Directions:

1. Heat to boiling, 5-6 quarts of water salted with kosher salt. Drop in the fresh pasta, being careful to separate the ravioli. Cook 4-5 minutes until al dente. When you drain the ravioli, capture 1 cup of the salted pasta water. Set both aside.

2. Heat the butter and olive oil in a sauté pan, add the cooked ravioli, tomato pieces and garlic. Season with sea salt and pepper. Toss and stir 5 minutes.

3. Raise the heat, add ¼ cup pasta water. Simmer and reduce the sauce.

4. Serve on a plate, topped with a sprinkle of Italian parsley and grated cheese.  

Image/Recipe from HERE

Food and Drink: Recipe - Chocolate Covered Strawberries

Ingredients

6 ounces semisweet chocolate, chopped

3 ounces white chocolate, chopped

1 pound strawberries with stems (about 20), washed and dried very well

Directions

Put the semisweet and white chocolates into 2 separate heatproof medium bowls. Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth.

*Alternatively, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.

Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper.

Repeat with the rest of the strawberries. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries. Set the strawberries aside until the chocolate sets, about 30 minutes.

Image/Recipe from HERE

Food and Drink: Recipe - Cooking Light's Hearty Lasagna

Image from HERE

 

Ingredients:

* 3/4 pound ground round

* Vegetable cooking spray

* 1 cup chopped onion

* 3 garlic cloves, minced

* 1/4 cup chopped fresh parsley, divided

* 1 (28-ounce) can whole tomatoes, undrained and chopped

* 1 (14 1/2-ounce) can Italian-style stewed tomatoes, undrained and chopped

* 1 (8-ounce) can no-salt-added tomato sauce

* 1 (6-ounce) can tomato paste

* 2 teaspoons dried oregano

* 1 teaspoon dried basil

* 1/4 teaspoon pepper

* 2 cups nonfat cottage cheese

* 1/2 cup (1 ounce) finely grated fresh Parmesan cheese

* 1 (15-ounce) container nonfat ricotta cheese

* 1 egg white, lightly beaten

* 12 cooked lasagna noodles

* 2 cups (8 ounces) shredded Italian provolone cheese

* Fresh oregano sprigs (optional)

 

Directions:

Cook meat in a large saucepan over medium heat until browned, stirring to crumble; drain and set aside. Wipe pan with a paper towel. Coat pan with cooking spray; add the onion and garlic, and sauté 5 minutes. Return meat to pan. Add 2 tablespoons parsley and next 7 ingredients; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Uncover; simmer 20 minutes. Remove from heat.

Combine remaining 2 tablespoons parsley, cottage cheese, and next 3 ingredients in a bowl; stir well, and set aside. Spread 3/4 cup tomato mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles over tomato mixture; top with half of cottage cheese mixture, 2 1/4 cups tomato mixture, and 2/3 cup provolone. Repeat layers, ending with noodles. Spread the remaining tomato mixture over noodles.

Cover; bake at 350° for 1 hour. Sprinkle with remaining provolone; bake, uncovered, for 10 minutes. Let stand 10 minutes before serving. Garnish with oregano, if desired.

 

Nutritional Information:

Calories: 380 (25% from fat)

Fat: 10.5g (sat 5.7g,mono 3g,poly 0.7g)

Protein: 33.4g

Carbohydrate: 40.5g

Fiber: 2.8g

Cholesterol: 50mg

Iron: 3.8mg

Sodium: 703mg

Calcium: 394mg  

Recipe from HERE

Food and Drink: Recipe - Whole Foods Chicken and Brown Rice Soup

Chicken and Brown Rice Soup

 

Ingredients:

8 cups low-sodium chicken broth, divided

1 medium onion, chopped

3 medium carrots, chopped

2 stalks celery, chopped

2 cups water

1 cup long-grain brown rice

1 small chicken breast (about 6 ounces), cut into 1/2-inch cubes

1 bay leaf

1 bunch kale, thick stems removed and leaves thinly sliced

 

Directions:

In a large pot over medium-high heat, bring 1/2 cup broth to a simmer. Add onion, carrots and celery and cook about 8 minutes or until onion is translucent, stirring occasionally. Add remaining 7 1/2 cups broth, water, rice, chicken and bay leaf. Bring to a boil. Reduce heat to a simmer, cover and cook about 35 minutes or until rice is tender and chicken is cooked through. Remove bay leaf and stir in kale. Continue cooking just until kale is wilted and tender, 3 to 5 minutes. 

Nutrition: 

Per serving: 130 calories (20 from fat), 2.5g total fat, 0g saturated fat, 20mg cholesterol, 200mg sodium, 17g total carbohydrate (3g dietary fiber, 3g sugar), 11g protein