Zucchini & Roast Corn Pizza October 16, 2022 by Jill Foucre Leave a Comment Zucchini & Roasted Corn Pizza 2022-10-17 02:58:22 Print Ingredients 2 - 8 inch flour tortillas 1/3 cup chopped mixed fresh herbs (basil, oregano, parsley) 2 cups shredded provolone cheese 2 small zucchini thinly sliced 1 ear corn, kernels sliced from the cob (1 cup) 4 ounces Brie cheese, cut in small wedges (rind on) 1/2 cup packed fresh basil leaves Crushed red pepper flakes Honey Salt & pepper Instructions • Preheat the broiler to high with a rack in the top third. • In a large oven-safe skillet, heat a drizzle of olive oil over high. When it shimmers, add one tortilla to the skillet. Sprinkle with half the fresh herbs. Add half the shredded provolone cheese. Finish with half the zucchini and corn. Season the veggies lightly with salt and black pepper. Remove the skillet from the heat and add half the Brie wedges. • Transfer the skillet to the oven and broil for 1 or 2 minutes, or until the cheeses are melted and bubbling- watch closely, as this will cook fast. Remove from the broiler and carefully slide the pizza onto a plate. Tent with aluminum foil to keep warm. • Repeat to make a second pizza. • Top the broiled pizzas with fresh basil, red pepper flakes and a drizzle of honey. Adapted from Half Baked Harvest Adapted from Half Baked Harvest Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Tuscan White Bean Skillet October 16, 2022 by Jill Foucre Leave a Comment Tuscan White Bean Skillet 2022-10-17 02:48:40 Serves 4 Print Ingredients 1 T olive oil (or use oil from sun-dried tomatoes) 1 large onion, finely diced 2 cloves garlic, minced ½ jar sun-dried tomatoes, drained and roughly chopped Livia’s Seasoning Salt 2 15 oz cans of 8 Track Foods Organic White Cannellini Beans, drained and rinsed 1 14.5 oz can diced tomatoes 1 14.5 oz can artichoke hearts, drained and chopped 1 t dried oregano 1 t dried thyme 2 cups chopped kale 1 lemon, squeezed Instructions Heat oil in a large skillet on medium heat. Add onion, sprinkle with Livia’s and sauté about 4 minutes. Add garlic and sun-dried tomatoes and cook for an additional minute. Add white beans, diced tomatoes, artichoke hearts, oregano and thyme. Stir and cook over medium heat for an additional 7 – 8 minutes, stirring occasionally. Taste for seasoning and add more Livia’s or salt and pepper Add kale and cook for an additional 2 – 3 minutes until kale turns bright green. Squeeze lemon juice over top. By Courtesy of 8 Track Foods Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Toast with Lemony Pea Mash October 16, 2022 by Jill Foucre Leave a Comment Toast with Lemony Pea Mash 2022-10-17 02:46:01 Serves 6 Print Ingredients 1 garlic clove, quartered ¼ c. fresh flat leaf parsley leaves 3 T olive oil, divided salt 2 c. frozen peas, thawed 2 T chopped fresh chives 1 T finely chopped preserved lemon peel, divided 1 T fresh lemon juice ¼ tsp Aleppo pepper black pepper and salt 12 slices good bread, toasted Instructions Combine garlic, parsley, 1 T oil, a pinch of salt and ½ c. water in a small saucepan. Add peas and cook until peas are tender, about 2 minutes. Drain, reserving cooking liquid. Transfer pea mixture to a food processor; pulse until a coarse paste forms. Transfer to a medium bowl; mix in chives, ½ T preserved lemon peel, 1 T lemon juice, ¼ tsp. Aleppo pepper, and 2 T oil. Stir in reserved cooking liquid by tablespoonfuls until mixture is thick but spreadable. Season mash with salt and pepper and more lemon juice if desired. Drizzle toast with oil; top with pea mash, sprinkle with remaining ½ TBSP preserved lemon peel and more Aleppo pepper. Drizzle with olive oil. Pea mash can be made one day in advance. Cover and chill. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Thai Red Curry Chicken October 16, 2022 by Jill Foucre Leave a Comment Thai Red Curry Chicken 2022-10-17 02:43:50 Serves 2 Print Ingredients 1 T vegetable oil 1 small yellow onion, sliced 1 small red bell pepper, seeded, deribbed and thinly sliced 2 T thinly sliced lemon grass 2 t brown sugar 2 t fish sauce 1 T Thai red curry paste, plus more if needed One 14-oz can unsweetened coconut milk 2 cups broccoli florets 4 boneless, skinless chicken thighs, cut into bite size pieces 1 lime, ½ reserved for juice, ½ cut into wedges Salt and freshly ground black pepper Rice for serving 2 t minced fresh cilantro for serving Instructions Heat a 12-inch skillet over medium-high heat and add the vegetable oil. When the oil shimmers, add the onion, bell pepper, and lemongrass. Sauté until the vegetables begin to soften, about 2 minutes. Stir in the brown sugar, fish sauce, curry paste, and coconut milk and bring to a simmer, then reduce the heat to low and cook until the sauce reduces a little and thickens, about 5 minutes. Add the broccoli and chicken and rase the heat to a simmer. Stir to mix everything up. Reduce the heat again to low, cover and gook gently until the chicken and broccoli are tender and the flavors have blended, about 5 minutes longer. Squeeze the juice from the lime half into the curry. Taste and fine-tune the seasoning by adding salt and pepper and/or more red curry paste or lime juice. Serve over rice, sprinkle with cilantro, and garnish with lime wedges. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Tex Mex Migas October 16, 2022 by Jill Foucre Leave a Comment Tex Mex Migas 2022-10-17 02:41:16 Migas comes from the word "Migajas" in Spanish. This translates into "Crumbs" in English. Often this dish is made from leftover tortilla chips. Print Ingredients 8 Eggs 2 oz Pepper Jack cheese, shredded 1/4 tsp salt and 1/4 tsp pepper 4 oz Chorizo sausage crumbled 2 T oil 3 T Pickled Jalapenos 1 Ripe Tomato, chopped 1 C Tortilla Chip, slightly crushed Instructions Additional toppings can include: Cilantro, Avocado, more shredded cheese, salsa Whisk the eggs until foamy. Add in the shredded pepper jack cheese, salt and pepper. Set aside. Next cook the chorizo in a non-stick skillet with the oil. Cook for about 2 mins and then add pickled jalapenos and chopped tomato. Cook for about 5 more mins until the chorizo is browned. Add the egg mixture to the skillet and cook until the eggs are mostly set. Add in the tortillas to the skillet and gently fold in until combined. Cook for another minute to warm. Serve with more cheese and additional toppings. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/