David and Nicole's Recipes

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Sep 2, 2009 1

Olives and Artichoke Heart Linguine

  • 3 oz bacon, diced
  • 3 oz ham, diced
  • 1 can water packed artichoke hearts, drained
  • 3 plum tomatoes, diced
  • 1/4 cup kalamata olives, sliced
  • 1/4 parmesan, shaved
  • 1/4 cup heavy cream
  • 3/4 cup chicken stock
  • 1/2 lb linguine
  1. Cook the the pasta according to directions.
  2. Saute the bacon and ham together until browned.
  3. Add the tomatoes and olives and saute 1 minute.
  4. Add the chicken stock and stir well.
  5. Stir in the artichokes and cook for 4 minutes.
  6. Shave in the parmesan and add the cream.
  7. Drain the pasta and toss with the sauce.

May 25, 2009 1

Huevos Rancheros

  • 14 oz. canned roasted tomatoes, with juice, chopped
  • 2 jalapenos
  • 1/2 white onion, minced
  • 1 1/2 cups chicken stock
  • sea salt cracked pepper
  • 1 tbsp canola oil
  1. Roast the jalapenos under a broiler until blackened.  Stem and mince them without seeding them.
  2. Heat the canola oil in a saucepan and saute the onion for about 5 to 7 minutes.
  3. Add the jalapeno and saute 1 minute.
  4. Add the tomatoes with the juice and simmer for 5 minutes.
  5. Pour in the chicken stock. Bring to a boil, reduce heat and simmer 15 minutes.
  6. Season with salt and pepper to taste.
  7. To serve heat up some corn tortillas, lightly fry some eggs, and cook some bacon.  Yum.

May 10, 2009 1

Tomato Crouton Omelet

  • 3 tbsp olive oil
  • 2 cups french bread, cut in 1" cubes
  • 1 garlic clove, minced
  • 2 plum or 1 large tomatoes, diced
  • lightly beaten
  • salt and pepper
  1. Heat 2 tbsp of olive oil in a non-stick skillet on medium.  Add the croutons and cook until golden.
  2. Add the garlic and tomatoes and cook 2 minutes.  Season with salt and pepper.
  3. Add 1 more tbsp of the oil and then pour in the eggs.
  4. Cook until almost set and then shake pan.  Cover with a plate, invert. Divide in half and serve.

Feb 1, 2007 1

Bacon Brie Burgers

  • 1 1/4 lb lean ground beef
  • 4 strips of bacon
  • 4 1" cubes, brie, rind removed
  • kosher salt and cracked pepper
  • 4 buns
  • pickles, sliced
  • fresh spinach leaves
  • tomato, sliced
  • mayonnaise
  • mustard
  1. Fry the bacon until crisp.  Drain on paper towel.  Set aside.
  2. Preheat the grill.
  3. Mix the beef with 1 tsp salt and cracked pepper.
  4. Divide into 4.  Press 1 cube of cheese into the centre of each section.  Shape into a patty around the cheese, completely enclosing it.
  5. Grill the patties.
  6. Toast the buns, and then spread with mayonnaise and mustard. Lay the tomato, spinach, and pickles on the bun.  Top with the bacon.
  7. Serve the patty on the bun. 

Jan 26, 2007 0

Baked Cottage Cheese Macaroni

  • 1/2 lb macaroni, uncooked
  • 3 tbsp butter
  • 6 tbsp flour
  • 20 oz. canned tomatoes, crushed
  • 1 tsp salt
  • 1 onion, minced
  • 1 egg, beaten
  • 12 oz. cottage cheese
  • cracked pepper
  • panko
  • grated parmesan
  1. Preheat the oven to 350 F. Grease a 9 by 13" baking pan.
  2. Boil the pasta in salted water until tender.  Drain and then rinse in cold water. Turn into the prepared pan.
  3. Melt the butter in a saucepan and blend in the flour.  Cook stirring until brown.
  4. Remove from the heat and stir in the tomatoes, salt, onion, egg, and cottage cheese.
  5. Sprinkle in the ppper and then pour over the macaroni.
  6. Top with panko and the parmesan.
  7. Bake for 45 minutes.

Jan 26, 2007 0

Tamarind BBQ Steak

  • 1 tbsp butter
  • 1 shallot, minced
  • 1 clove garlic, crushed
  • 4 canned plum tomatoes, crushed
  • 2 tbsp ketchup
  • 2 tbsp water
  • 1 tbsp dijon
  • 1 tbsp brown sugar
  • 1 1/2 tbsp molasses
  • 1 tbsp tamarind paste or concentrate
  • 1/2 tsp cayenne
  • 2 tsp ancho chile powder
  • 2 tsp paprika
  • kosher salt and pepper
  • olive oil
  • 2 steaks
  1.  Melt the butter in a saucepan with the shallot and the garlic. Saute 4 minutes. Add the tomatoes, ketchup, water, dijon, sugar, and tamarind.
  2. Stir in the cayenne, chile powder, paprika. Season to taste with salt and pepper. Simmer 15 minutes.
  3. Puree the sauce in a blender until smooth. Return to the saucepan and simmer 20 minutes more.
  4. Heat the grill.  Brush the steaks with olive oil and then rub with salt and pepper.
  5. Remove about 1 cup of the sauce to baste with.  Grill the steaks, basting with the reserved sauce.
  6. Serve with the remaining sauce.

Jan 25, 2007 0

Eggs with Spicy Coconut Sauce

  • 6 hardboiled eggs
  • 1/2 onion, minced
  • 2 tsp olive oil
  • 1 1/2 tbsp shredded, unsweetened coconut
  • 1 1/2 tsp turmeric
  • 3 cloves garlic, crushed
  • 1/2 lb tomatoes, peeled, diced
  • 1/2 tsp coriander
  • 1 tsp minced ginger
  • 1/2 tsp cumin
  • 1 cup coconut milk
  • 1 tbsp lemon zest
  • salt
  1. Saute the onion in the olive oil until tender.
  2. Stir in the remaining ingredients, except for the eggs.
  3. Cook on medium heat 20 minutes.  Add the eggs, cook 10 minutes.  Let sit covered 1/2 hour.
  4. Serve.

Jan 12, 2007 0

Chicken Orzo

  • 2 chicken breasts, pounded to 1/4 inch thick between waxed paper
  • salt and pepper
  • 2 garlic cloves, minced
  • 1/2 onion, minced
  • olive oil
  • butter
  • 1 tsp dried sage
  • 28 oz. canned tomatoes, crushed
  • 1 cup chicken stock
  • 1 1/2 cups dry orzo
  • 4 cups baby spinach, fresh
  • 1/4 cup parmesan, grated
  • Lemon juice
  1. Heat 1 tbsp of olive oil in a dutch oven.  Saute the onion and the garlic until tender.
  2. Stir in the sage, 1 tsp salt, and 1/2 tsp pepper.
  3. Add the tomatoes and the chicken stock and then bring to a boil.
  4. Stir in the orzo, cover and cook 5 minutes, stirring frequently.
  5. Melt some butter in a large non-stick skillet.  Season the chicken and then fry until nicely browned on each side, about 3 minutes for each.  Sprinkle with lemon juice.
  6. Uncover the orzo and cook 5 minutes more, stirring.
  7. Stir in the spinach and then sprinkle with parmesan.  Check the seasoning.
  8. Serve the chicken on top of the orzo.

Dec 27, 2006 0

BBQ Steak

  • 1 tbsp olive oil
  • 1 shallot, minced
  • 2 garlic cloves, crushed
  • 1 ½ tsp chili flakes
  • 1 cup pureed canned tomatoes
  • ¼ cup brown sugar
  • 1 tbsp tomato paste
  • 2 tsp honey
  • 1 tbsp minced parsley
  • 2 tsp dry basil
  • 2 tsp dry oregano
  • Sea salt and cracked pepper
  • 2 steaks

 

  1. Heat the oil in a saucepan on medium high heat.  Saute the shallot for about 5 minutes. 
  2. Add the garlic, chili flakes, cook 1 minute.  Add the remaining ingredients, except for the steak.  Season to taste with salt and pepper.  Simmer 35 to 40 minutes.  Heat your grill. 
  3. Season the steaks with salt and pepper.  Set aside ½ cup of the sauce.  Grill the steaks, basting with the unreserved sauce. 
  4. Serve the steaks with the reserved sauce. 

Dec 2, 2006 0

Mozza Sticks with Salsa

  • 3 cups cornflakes, crushed
  • 1 1/2 tsp garlic salt
  • 1/2 tsp dry oregano
  • 1/4 tsp cayenne
  • 1/4 cup flour
  • 2 egg whites
  • 2 tbsp water
  • 1/2 lb mozzarella cheese, cut into 12 rectangles
  • 2 jalapenos, minced
  • 2 shallots, minced
  • 3 plum tomatoes, diced
  • 1 tsp sea salt
  • 1/4 tsp cumin
  • 2 tbsp minced cilantro
  1. Combine the jalapenso, shallots, tomatoes, sea salt, 1/2 tsp garlic salt, cumin, and cilantro.  Marinate at least 2 hours.
  2. Preheat the oven to 400 F.  Line a baking sheet with aluminum foil.
  3. Combine the cornflakes, 1 tsp garlic salt, oregano, and cayenne.
  4. Beat the egg whites with the water.
  5. Dip the cheese sticks in the flour, then the egg, and then the cornflake mixture.  Re-dip them in the egg and then again in the cereal to double coat them. 
  6. Lay the cheese sticks on the aluminum foil.  Let stand for 10 minutes.
  7. Bake for 5 to 8 minutes or until the sticks are golden and the cheese is soft.
  8. Serve with the salsa.

 

February 2012
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