Monday, January 25, 2016

Crusted Broccoli Mac and Four Cheese

This is a one skillet dish.

4 TBS olive oil
1/2 cup celery, chopped fine
1/2 cup onions, chopped fine
2 large cloves garlic, chopped fine
1 lb ground beef  (80/20)
1/3 cup fresh parsley, chopped, reserve some for topping
1/4 cup fresh basil, chopped
32 ozs chicken broth
8 ozs elbows
12 ozs broccoli florets
1 lb american cheese
8 oz shredded cheddar cheese, divided
1 cup blended Romano and Parmesan cheese
2 TBS butter
1/2 tsp salt, or to taste
1/2 tsp coarse black pepper, or to taste
1/4 cup seasoned bread crumbs, for topping

1.  In a large oven safe skillet heat oil on med/high heat on stove top.  Add celery, onions and garlic.  Stir and saute for 2-3 mins.  Add beef, parsley and basil.  Stir and saute for approx. 10 mins or until beef is brown.
2.  Preheat broiler to 375 degrees.
3.  Add broth to skillet, bring to a boil.  Adjust temp to high heat.  Add elbows to skillet, stir.  Add broccoli to top, cover and let cook for approx. 10 mins or until elbows are al dente (med to slightly on hard side).  Turn off burner.
4.  Add american cheese, 4 ozs of cheddar (reserving the other 4 ozs), romano/parmesan cheese
and butter.  Stir and melt cheeses well.  Taste.  Add salt and pepper to liking.
5.  Add bread crumbs and remaining cheddar cheese on top.  Sprinkle some parsley, and course pepper on top for color.  Place in broiler for 1-2 mins (broilers may vary) until top is crusted.  (Be careful not to burn).
Serves 4-6

Friday, January 8, 2016

Spicy Shrimp White Bean Chili with Spicy Cilantro Sauce



1 lb extra large Gulf Shrimp, butterflied (peeled and deveined) Reserve shells
1 tsp chili powder
salt and pepper, to taste
2 cups water
4 TBS olive oil
2 cups onions, chopped fine
2 cups celery, chopped fine
2 large garlic cloves, chopped
2 TBS chili peppers
2 TBS butter
2 cans Bush's White Chili Beans
1 can creamed corn
1 cup green enchilada sauce
1 envelope taco seasoning
1 cup cilantro, chopped

Spicy Cilantro Sauce:
2 TBS Jalapeno peppers, chopped
1 TBS chili peppers, chopped
1/4 cup enchilada sauce
2 cups cilantro
1/2 cup sour cream
2 cloves garlic
juice from 1 lime
1/8 tsp salt
2 TBS olive oil
1 TBS cider vinegar

1.  Sprinkle clean, peeled shrimp with chili powder, salt and pepper on both sides.  Place shells in small pot with 2 cups of water.  Simmer for 15-20 mins.  Let sit until ready to use.   Strain.
2.  In large skillet heat oil on med/high.  Add onions and celery.  Saute, stirring for approx. 15 mins or until soft.  Add garlic, chili peppers and butter.  Stir.  Add shrimp and saute for 2-3 mins on each side, or until they turn pink.  Remove from skillet, cover to keep warm.  
3.  Add beans, corn, enchilada sauce, taco seasoning, cilantro and shrimp broth.  Stir and cook for 10 mins.  Lower temperature to med/low and simmer for additional 10 mins.  
4.  While chili and simmering add all ingredients of Spicy Cilantro Sauce to medium food processor.  Puree for about 1 min to combine well.  
5.  Serve chili with shrimp and drizzle of Spicy Cilantro Sauce.  Garnish with cilantro leaves.
Serves 4-6 people