Monday, September 17, 2018

Tomato Mozzarella Pasta with Fresh Basil

Loved the simplicity yet bold flavors of this pasta. 

            4 cups halved grape or cherry tomatoes, divided
            8 tbsp. extra virgin olive oil, divided
            Kosher salt
            Pinch of sugar
            2 cloves garlic, pressed
            1 tbsp. red wine vinegar
           1/4 tsp. red pepper flakes
            1 lb. pasta
1/4 cup store bought marinara
            1 cup fresh mozzarella, cubed
            1/4 cup Parmesan, finely grated
            1/2 cup fresh basil leaves, torn or coarsely chopped

Heat the oven to 350˚ F. On a lined cookie sheet, combine 3 cups of the halved tomatoes with 2 tablespoons of the olive oil. Season with kosher salt and a pinch of sugar. Toss well, then transfer to the oven to roast, stirring a few times. Cook 45-60 minutes, until the tomatoes are shriveled and beginning to brown or blacken. Cool to room temperature.

Place the remaining cup of tomatoes in a small bowl. Season well with salt and toss to combine. Set aside.

Make the vinaigrette. Add the garlic and the vinegar to a liquid measuring cup. Let stand for 10 minutes. Add in 1/2 cup of the roasted tomatoes, the red pepper flakes, store bought marinara, and the remaining 6 tablespoons of olive oil. Season generously with kosher salt and freshly ground pepper. Blend with an immersion blender until smooth. 
Bring a large pot of salted water to boil for the pasta.
Once the pasta water comes to a boil, add the pasta and cook according to the package directions until al dente. Drain well and transfer to a large bowl.
Stir in the vinaigrette, fresh tomatoes, remaining roasted tomatoes, Parmesan, mozzarella, and the basil. Mix until evenly combined. Taste and adjust seasoning with salt and pepper as needed. Top each bowl with additional mozzarella and fresh basil.

Source: Annies Eats
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Friday, July 27, 2018

Skillet Beef and Vegetables

 A quick, flavorful dish on your dinner table in just 15 minutes!

1 lb ground beef
3 garlic cloves, minced
1 tbsp olive oil
1/4 cup brown sugar
1/4 cup reduced sodium soy sauce
2 tsp sesame oil
3/4 tsp crushed red pepper flakes
1 tsp fresh ginger, chopped
vegetables: green beans (cooked), red, yellow, and green bell peppers 
green onion, for garnish

Heat the olive oil in a large skillet. Add the garlic and cook for 1 minute. Add the ground beef. 

Meanwhile, in a small bowl whisk the brown sugar, soy sauce, sesame oil, red pepper flakes, and ginger. Once the beef cooks, drain the excess fat and add this soy sauce mixture to it. 
Next, add the vegetables and let simmer until the peppers soften. Garnish with the green onions. Serve with rice. 

Source: daliasdelights original
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Thursday, April 5, 2018

Fish Taco Sauces

Have you tried my sister's fish tacos? If not, click here for the post. Today I am sharing two sauces and a coleslaw salad to top them off with. The pink sauce on the left is a spicy chili mayo while the green one on the right is a jalapeño-lime mayo. Both are wonderful with fried catfish, grilled mahi mahi, salmon, shrimp, or any other fish of your choice.

Spicy Chili Mayo
2 tbsp chili sauce, sweet
1 tbsp honey
1 tbsp hot sauce
1/2 cup mayonnaise

Whisk all in a small bowl.

Jalapeño-Lime Mayo
1 clove garlic
1 lime (juice and zest)
2 tbsp olive oil
salt, to taste
1 jalapeño
1/2 cup mayonnaise

Blend all in a food processor. 

Cabbage Slaw
1/2 bunch radishes, thinly sliced
2 cups cabbage, thinly sliced
2 carrots, shredded
1 jalapeño, thinly sliced
1/2 cup cilantro
1 lime, juiced
drizzle of olive oil
Salt and black pepper, to taste

Combine all in a medium bowl.

Which one is your favorite? Would love to hear back from you. 

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Monday, March 26, 2018

Orange Ricotta Cake

This upside-down orange cake is light and not super sweet even though it has a beautiful caramel-like topping. Loved it with the blood oranges. Would also be delicious with Meyer lemons.  This cake is perfect for any dinner party you are hosting. 

1/2 cup brown sugar
1 tbsp water

1 orange zested and sliced PLUS zest of one more orange (used blood oranges)
1 1/2 cup part skim milk ricotta
1/4 cup PLUS 2 tbsp extra virgin olive oil
1/2 tsp vanilla extract
3 large eggs

1 1/2 cup all-purpose flour
2 tsp baking powder
3/4 tsp kosher salt
3/4 cup granulated sugar

Preheat oven to 325 degrees F. Butter a 9-inch baking pan very well (on bottom and both sides generously). Line bottom with round of parchment paper. 

Stir brown sugar and water together to make a thick, pasty slurry, then spread it very thinly and evenly across the bottom of the pan (I used the back of a spoon and kept smoothing the slurry over until it was nice and even). 

Arrange the orange slices on top of the brown sugar coating in bottom of the cake pan. 

In a large mixing bowl, whisk the ricotta, olive oil and vanilla. Add one egg at a time and whisk to combine.

Sift flour, baking powder and salt directly over the wet ingredients. Whisk or mix using a wooden spoon. Combine the sugar with the zest of two oranges and add that to the mixture. Mix again until batter is well combined (it may look a little thick and grainy. That’s fine, but 
be sure it’s well combined)

Scoop batter into the prepared cake pan. Gently shake to spread evenly.

Bake in heated oven for 45 minutes or more until a toothpick inserted in the middle of the cake comes out clean (You should begin to check at 40 minutes or so, but this could take 1 hour to bake. You want to make sure the bottom has a nice deep caramel color but does not burn.)

Cool in the pan for 5 minutes or so. Run a thin knife around the corners to loosen the cake, then carefully invert onto serving plate. 

Let cool completely, then cut into slices. Serve as is, or add a dollop of homemade whipped cream. Enjoy!

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