Garciamoss' profile page
Recipes
Birthday Cake Milkshake
By garciamoss
Blend all ingredients together completely
- 1 pint Vanilla Ice Cream
- 1/2 cup Milk
- 1 teaspoon Vanilla Extract
- 1/2 cup Cake Mix
- Sprinkles
- Bourbon (optional)
Strawberry & Yogurt Parfait
By garciamoss
This healthy yogurt parfait recipe combines fresh fruit, Greek yogurt and crunchy granola for an easy breakfast
- 1 cup sliced fresh strawberries
- 1 teaspoon sugar
- 1/2 cup nonfat plain Greek yogurt
- 1/4 cup granola
Carne Guisada con Papas (Mexican Braised Beef with Potatoes)
By garciamoss
1. Preheat 3 tablespoons of oil in a large skillet for a few minutes
- 2 pounds top round or skirt steak, sliced thin
- Salt
- Pepper
- Garlic powder
- Cumin
- Oregano
- all the dry spices are "to taste"
- 3 tablespoons olive oil
- 5 Roma tomatoes, quartered
- 1 medium white onion, peeled and sliced in half (dice half of the onion and reserve it for later in the recipe)
- 2 cloves garlic, sliced
- 1 to 2 serrano peppers, chopped
- 1/3 cup cilantro, chopped
- 4 cups of water or chicken broth (I used broth)
- 4 cups peeled and diced Russet potatoes
- 1 large green, red or orange bell pepper, finely diced
- 3 tablespoons red wine vinegar
- 3 tablespoons tomato paste or 1/4 to 1/2 cup tomato sauce
Double Chocolate Brownies With Caramel Frosting
By garciamoss
Southern Living OCTOBER 2004
- 2 (1-ounce) squares unsweetened chocolate
- 2 (1-ounce) squares semisweet chocolate
- 1 cup butter, softened
- 2 cups sugar
- 4 large eggs
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 3/4 cup chopped, toasted pecans
- 3/4 cup semisweet chocolate morsels
- 3/4 cup butter
- 2 cups sugar
- 1/2 cup buttermilk
- 12 large marshmallows
- 1 tablespoon light corn syrup
- 1/2 teaspoon baking soda
Rosemary-Garlic Chicken Quarters
By garciamoss
The key to this dish is to brown the chicken before it goes into the slow cooker
- 3 carrots or celery ribs
- 5 pounds chicken leg quarters
- 2 tablespoons chopped fresh rosemary
- 2 teaspoons pimentón (sweet smoked Spanish paprika)
- 2 1/2 teaspoons kosher salt, divided
- 1 1/4 teaspoons freshly ground pepper, divided
- 12 garlic cloves, sliced
- 3 tablespoons olive oil
- 1/2 cup chicken broth
- 2 pounds fingerling Yukon gold potatoes, halved
- 1 teaspoon olive oil
- Garnish: fresh rosemary
Stir-Fried Okra with Shallots, Chile, and Ginger
By garciamoss
Heat 1/4 cup oil in a large skillet over medium-high heat
- 1/2 cup vegetable oil
- 2 large shallots, thinly sliced
- 4 garlic cloves, thinly sliced
- 1 serrano chile, thinly sliced
- 2 tablespoons finely chopped peeled ginger
- 1 pound fresh okra, halved lengthwise, quartered if large
- Kosher salt, freshly ground pepper
- 2 tablespoons fresh lime juice
- Lime wedges (for serving)
Chivito: Uruguayan Steak Sandwich
By garciamoss
1. Season steak with salt and pepper on both sides
- 4 1/4-pound steak fillets, 1/4-inch thick
- Salt and black pepper to season
- 1 tablespoon oil
- 4 slices ham (optional)
- 8 slices cooked bacon
- 1/2 pound grated mozzarella
- 4 large hamburger rolls, cut in half
- 1/2 cup roasted red pepper
- 4 lettuce leaves
- 1 sweet onion, thinly sliced
- 2 tomatoes, sliced
- 2 tablespoons mayo
Spicy Mango Barbeque Chicken with Fresh Mango Salsa
By garciamoss
1. Prepare barbeque sauce first
- For Chicken:
- For Mango Barbeque Sauce
- Olive oil
- 1/2 cup sweet onion, diced
- 1 jalapeño, minced
- 2 cloves garlic, minced
- 2 chipotles in adobo, minced
- 1 large mango, diced small
- 1 1/2 cups ketchup *I used a spicy ketchup
- 2 tablespoons apple cider vinegar
- 1 to 2 tablespoons molasses *I only used 1 tablspoon, since I like it more on the savory side
- 1 to 2 tablespoons brown sugar
- 1/2 cup water
- 2 teaspoons chicken bouillon granules or chicken base
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- Salt to taste
- 4 boneless, skinless chicken thighs (2 to 2 1/2 pounds)
- Salt
- Pepper
- Garlic powder
- Olive oil
- 1 sweet onion, sliced thin
- 2 cloves garlic, minced
- 2 hot peppers, I used serrano and fresno
- Juice and zest of 1 lemon
- small handful of cilantro, plus more for garnish
- For Mango Salsa:
- 2 mango, diced
- 1 habanero, minced
- 1 red fresno, minced
- 1 serrano, minced
- 1/2 cup white or red onion
- 1/4 cup cilantro
- Juice of 1 lime
- 2 tablespoons honey or agave
- 1 teaspoon chile limon powder (Tajin)
- Salt and pepper to taste
Baja Butternut Squash Soup
By garciamoss
Preheat oven to 350°F
- 1 1/2 pounds (1 small to medium) butternut or other winter squash
- 1 teaspoon canola oil
- 2 stalks celery, chopped
- 1 small onion, diced
- 1 carrot, chopped
- 1 teaspoon ground cumin
- 1/4-1/2 teaspoon ground chipotle chile (see Note)
- 1/8 teaspoon ground cloves
- 6 cups vegetable broth
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground pepper
- 1/2 cup nonfat plain yogurt
- 2 tablespoons snipped fresh chives or chopped parsley
Corn Chowder With Shrimp
By garciamoss
Let frozen corn stand at room temperature to thaw slightly
- 1 (10 ounce) box frozen corn in butter sauce
- 1 tablespoon olive oil
- 1 medium onion, chopped (1/2 cup)
- 1 medium bell pepper, chopped (1 cup)
- 1 stalk celery, chopped (1/3 cup)
- 2 garlic cloves, finely chopped
- 1 cup reduced-sodium chicken broth
- 1 large potato, peeled, cut into 1/2-inch cubes
- 1 ⁄4 teaspoon dried thyme leaves
- 1 ⁄8 teaspoon ground red pepper (cayenne)
- 2 tablespoons all-purpose flour
- 2 cups nonfat milk (skim)
- 12 ounces shrimp, cooked peeled and deveined tails removed