Garciamoss' profile page
Recipes
Chicken Tenders
By garciamoss
A heady blend of fresh herbs turns the sauce for the chicken a brilliant green while the lemon juice and zest add a...
- 1 cup coarsely chopped fresh Italian parsley
- 1/4 cup coarsely chopped fresh dill
- 1 tablespoon coarsely chopped fresh mint
- 1/4 cup lower-sodium chicken broth
- 3 tablespoons grated Parmesan cheese
- 2 tablespoons lemon juice
- 4 teaspoons extra-virgin olive oil, divided
- 1/4 teaspoon grated lemon peel
- 1/8 teaspoon plus pinch salt
- 12 oz. chicken tenders or boneless skinless chicken breast halves, cut lengthwise into 1/2-inch strips
- 1/8 teaspoon pepper
Leek Gratin
By garciamoss
The key to the success of this dish is in thickening the cream over medium heat for an extended period of time, ens...
- 2 large leeks (2-2 1/2 lbs untrimmed weight), trimmed of leaves and roots and sliced into discs 1-inch thick
- 1 1/2 cups heavy whipping cream
- 2 teaspoons ground nutmeg
- Salt and pepper
- 1 1/2 to 2 cups grated parmesan or gruyére
Mexi Ground Beef-Rice Skillet
By garciamoss
In a medium 4-quart heavy pot over medium heat cook the ground beef or sausage meat with onion, garlic, bell pepper...
- 1 lb ground beef
- 1 small onion, chopped
- 1 -2 tablespoon fresh minced garlic
- 1 green bell pepper, seeded and chopped
- 1 -2 jalapeno pepper, seeded and finely chopped
- 1 (1 1/4 ounce) package taco seasoning mix (can use more to taste)
- 1 1⁄2 cups chicken broth (can use water)
- 1 small zucchini, diced (about 4 cups)
- 1 (14 1/2 ounce) can stewed tomatoes
- 1 1⁄2 cups frozen corn or 1 1⁄2 cups peas
- 1 1⁄2 cups instant Minute Rice
- 1 -2 teaspoon seasoning salt (or to taste)
- 1 teaspoon fresh ground black pepper (or to taste)
- 2 cups shredded cheddar cheese, divided (you may use more cheese)
Dark Chocolate Waffles
By garciamoss
Preheat oven to 250°. Whisk flour, cocoa powder, brown sugar, baking powder, baking soda, and salt in a large bowl
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 cup (packed) brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 3 large eggs, separated
- 2 cups buttermilk
- 1/2 cup olive oil
- 1 teaspoon vanilla extract
- 6 oz. bittersweet chocolate (at least 70% cacao), finely chopped
- Nonstick vegetable oil spray
- Unsalted butter and warm pure maple syrup (for serving)
Cappuccino Shake {Vita-Mix}
By garciamoss
Place all ingredients into the Vitamix container in the order listed and secure lid
- 2 cups (264 g) vanilla nonfat frozen yogurt or ice cream
- 1 1/2 teaspoons instant coffee
- 3/4 cup (180 ml) milk
- 1 cup (240 ml) ice cubes
Conchiglie al Forno with Mushrooms and Radicchio
By garciamoss
Copyright 2010, Johanne Killeen, All Rights Reserved
- 6 ounces shiitake mushrooms, cleaned and trimmed
- 8 tablespoons (1 stick) unsalted butter
- 1 teaspoon kosher salt
- 2 cups (2 medium heads) finely shredded radicchio
- 2 1/2 cups heavy cream
- 1/2 cup freshly grated Parmigiano-Reggiano (1 1/2 ounces)
- 1/2 cup coarsely shredded fontina (1 1/2 ounces)
- 1/2 cup crumbled Gorgonzola (3 ounces)
- 2 teaspoons ricotta
- 6 leaves fresh sage, chopped (see note)
- 1 pound imported conchiglie rigate (pasta shells)
Chicken and Pinto Bean Soup with Lime and Cilantro
By garciamoss
Heat olive oil in frying pan or in the soup pot, then saute onion 2-3 minutes
- 1 onion, diced small
- 1 T chopped garlic
- 1-2 tsp. olive oil
- 8 cups homemade chicken stock (or 5 cans chicken broth)
- 2 ts. dried oregano (preferably Mexican Oregano)
- 1 T ground cumin
- 1/2 tsp. ground Chipotle chile powder (or use a small amount diced canned Chipotles in adobo or your favorite hot sauce)
- 2 cans (15 oz.) pinto beans with juice
- 4 cups diced, cooked chicken
- 1 can (4 oz.) diced green chiles (Anaheim chiles, not jalapenos)
- 1/2 cup hummus (or refried beans)
- 1/4 cup lime juice (I use my fresh-frozen lime juice)
- 1 cup chopped fresh cilantro (or use less or substitute thinly sliced green onion if you're not a cilantro lover)
Grilled Margherita Sandwiches
By garciamoss
To cook this sandwich to perfection, layer the tomatoes and basil between slices of mozzarella so that the accompan...
- 4 (1/2-inch) slices crusty Italian bread
- 1 large garlic clove, quartered
- 4 to 6 thin slices whole-milk mozzarella cheese (about 3 oz.)
- 1 large plum tomato, thinly sliced
- 2 tablespoons thinly sliced fresh basil
- 1/2 teaspoon garlic-pepper seasoning
- 2 tablespoons extra-virgin olive oil
Mint Julep
By garciamoss
For the sweetener, make a rich sugar syrup by heating 2 parts by volume sugar with 1 part by volume water until...
- 3 ounces bourbon
- 3/4 ounces rich mint syrup, or to taste
- 1 bunch mint
- Crushed Ice
Herby Shoestring Fries
By garciamoss
1. Heat 2 inches of olive oil in a pan over medium heat until a thermometer reads 350° (or see Finishing Touches, ...
- Olive oil, for frying
- 1 1/2 1 1/2 1/2 pounds Yukon Gold or Russet potatoes
- 6 6 1/4-inch rosemary sprigs, cut into 1/4-inch pieces
- Kosher salt
- Freshly ground black pepper