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TRUFFLED GARLIC MASHED POTATOES

2/13/2022

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Truffled Garlic Mashed Potatoes
(Serves 8)

Ingredients:
  • 2 Lbs russet potatoes, peeled, cut into 1-inch pieces
  • 1 Cup half and half cream
  • 1/2 to 1/3 Cup butter, room temperature
  • 3 cloves garlic, crushed
  • 1 Tbsp white truffle oil
  • Course kosher salt and freshly ground black pepper to​ taste
  • 1 Tsp chopped black truffle (optional)*
Instructions:
  • Simmer potatoes in large pot of boiling salted water (enough cold water to cover by at least 2 inches) about 20 to 30 minutes or until tender when pierced with a fork; remove from heat and drain.
  • Return potatoes to pot and stir over medium heat until excess moisture evaporates, about 1 minute. Remove from heat.
  • Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
  • Mash potatoes with a potato masher or ricer (do not use​ your electric mixer) until there are no lumps.
  • Add garlic half and half; blend well (the amount of liquid needed may vary, so add slowly until potatoes are fluffy and still have body).
  • Add butter and truffle oil. Season to taste with salt and pepper. Stir in chopped truffles, if desired.
  • Transfer to a serving bowl and serve.​
Chef’s Note: You can substitute all dairy ingredients with plant-based products to make this recipe into a completely vegan dish.
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Honey & Rosemary Brined Turkey with Herb Riesling Gravy

11/20/2021

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Rosemary & Honey Brined Turkey with Herb Riesling Gravy (serves 8-10)

Ingredients:
For the Brine
  • 4 cups water
  • 3/4 cup kosher salt
  • 1/2 cup honey
  • 32 ounces low-sodium chicken broth
  • 1 tablespoon black peppercorns
  • 6 sprigs fresh rosemary
  • 1 (12- to 14-pound) fresh turkey, neck and giblets removed and reserved (discard liver)
For Roasting the Turkey
  • 1/2 onion, peeled and cut in half
  • 1 Fuji or Honeycrisp apple, quartered
  • 1 bulb garlic, halved
  • 4 sprigs rosemary
  • 1/3 cup canola oil
For the Gravy
  • Reserved turkey neck and giblets
  • 1 tablespoon extra-virgin olive oil
  • 1 yellow onion, unpeeled and chopped
  • 1 carrot, unpeeled and diced
  • 3 cups low-sodium chicken broth
  • 1 cup Riesling
  • 3 tablespoons unsalted butter, at room temperature
  • 1/4 cup all-purpose (gluten free) flour
  • 1/4 cup flat-leaf parsley, finely chopped
  • 2 stems rosemary, leaves removed and finely chopped
  • 3 sprigs fresh thyme, leaves removed and finely chopped

Instructions:
  1. For the brine, bring water to a boil in a saucepan. Add salt, honey, broth, peppercorns and rosemary and bring back to a boil, stirring to dissolve salt. Cool at room temperature, then refrigerate until needed.
  2. About 6 to 8 hours before you plan to roast your turkey, place brine mixture in a large clean bucket, stock pot or cooler and stir in 1 gallon of ice water. Place turkey in the bucket, breast side down, cover and refrigerate 6 to 8 hours or overnight. Make sure the turkey is fully submerged, adding more ice water if necessary.
  3. To roast the turkey, preheat oven to 450°F. Remove turkey from brine and rinse thoroughly, inside and out, with cool water; pat dry. Discard brine solution. Season turkey cavity with salt and pepper. Stuff turkey with onion, apple, garlic and rosemary. Place on a roasting rack set inside a large roasting pan and tuck the wings back. Brush the entire turkey with oil.
  4. Cover breast portion with foil and place turkey on lowest rack in oven and roast 30 minutes, then turn heat down to 350°F and roast 2 to 2 1/2 hours longer, until a thermometer reads 165°F when inserted between the breast and thigh without touching the bone. Remove foil from breast about 45 minutes before the turkey is done. Remove turkey from pan, place on a platter and tent with foil. Let the turkey rest 20 minutes before carving.
  5. For the gravy, heat oil in a large saucepan over medium heat. Add turkey neck and giblets, onions and carrots and cook until lightly browned, about 5 minutes. Add broth, bring to a boil, then turn down to a simmer and cook 30 minutes. Strain, discarding the solids, and refrigerate broth until ready to use.
  6. While turkey rests, pour pan drippings into a measuring cup and freeze for 15 minutes. Skim off any fat. Heat roasting pan over medium heat and add Riesling, scraping up any browned bits. Pour in giblet broth and skimmed pan drippings and bring to a simmer over medium-high heat. Whisk in butter until melted, then whisk in flour. Cook until thickened, stirring constantly to avoid lumps. Stir in chopped herbs and add salt and pepper to taste.
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SPICY BUTTER SHRIMP

4/19/2021

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Spicy Butter Shrimp
(Serves 1-2)


Ingredients:
  • 12 Medium/Large local fresh shrimp {these are South Florida shrimp}
  • 1 tsp Trader Joe’s Italian Bomba Hot Pepper Sauce
  • 2 tbsp room temperature pure Irish Butter
  • 2 cloves garlic, finely minced
  • Himalayan Pink Salt to taste


Instructions:
  • On a cold skillet add butter, garlic and bomba sauce, turn heat on to medium-low and stir ingredients evenly incorporating them until butter starts turning golden brown.
  • Add shrimp and stir making sure every shrimp is coated with butter mixture, cook until shrimp are cooked thoroughly, about 5-6 minutes.


Chef’s Note: Double/Adjust the ingredients for larger servings.


Serving Suggestions:
  • Serve over white rice with sliced avocado and a sprinkle of lime.
  • Toss into pasta with extra virgin olive oil and top with Pecorino Romano cheese.
  • Add to top of avocado toast with a sprinkle of lemon.
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ITALIAN LOLLIPOPS

4/3/2021

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Caprese Salad, reinvented......an innovative take on one of the great classics!! Great for a cocktail party or for an impressive appetizer for your next dining gathering!!
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Italian Lollipops
(makes 12 lollipops)

Ingredients:
  • 12 cherry tomatoes
  • 1-2 tbsp sun-dried tomato tapenade
  • 12 mini fresh mozzarella
  • ½ tsp lemon zest
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tbsp chopped parsley
  • 12 kabob skewers

Instructions:
  • Cut 1/4 of the top of the tomatoes, remove the seeds.
  • ​Fill tomatoes with a little tapenade, top with mini mozzarella. Prick with skewer.
  • In a small bowl, mix the lemon zest, olive oil and parsley. Coat themozzarella skewer and arrange in a glass or skewer dispenser.
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BAKED CHICKEN WINGS

3/31/2021

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Baked Chicken Wings (serves 6-8)

Ingredients:
  • 24 chicken wings (about 4 pounds)
  • ½ cup hot sauce
  • 1 teaspoon garlic salt
  • ¾ tsp onion salt
  • ½ tsp pepper
  • ¼ tsp cayenne pepper
  • ¼ tsp jalapeño powder
  • ½ tsp smoked paprika
  • 4 tbsp olive oil
  • Blue cheese dressing – store bought is fine (I prefer ranch)
  • Fresh Parsley

Instructions:
  • In a large pot, fill ¾ with water. Place chicken wings, seasoning, ¼ cup of hot sauce and boil for 30 – 35 minutes.
  • When cooked thoroughly, drain and place wings in a baking pan. Mix olive oil with the remainder of the hot sauce and drizzle evenly over wings.
  • Heat oven to 450 degrees F. Bake 15 minutes, turn over and bake for an additional 15 minutes.
  • Place wings on serving platter. Place dressing in dipping dish, serve with celery and/or carrot sticks. Sprinkle fresh parsley for garnish.
​
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CHILEAN SEA BASS CEVICHE

7/10/2020

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Chilean Sea Bass Ceviche
(Serves 6)



Ingredients:
  • 1lb Chilean Sea Bass Fillet
  • 6oz Diced Tomatoes
  • 4oz Diced Red Onions
  • 2-3oz Chopped Cilantro
  • 2oz Finely Diced Green Peppers
  • 1/2 cup Extra Virgin Olive Oil
  • 1qt Lime Juice
  • 1 Diced Hass avocado
  • Salt & Pepper to Taste


Instructions:
  • Cut Sea Bass into small pieces and combine with the lime juice (diluted with 1 cup of water) to marinate for 2 hrs.
  • In a non-reactive metal bowl mix all the solid ingredients except the avocado. Add oil, salt and pepper to taste and set aside.
  • Drain the fish leaving 15% of the juice.
  • Fold the fish and remaining juice in with the rest of the ingredients with a rubber spatula gently and carefully not to brake the fish in pieces.
  • Chill for another half hour, dice avocado and gently mix in with the other ingredients.
Serve with tortilla or plantain chips.
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4TH OF JULY RED, WHITE & BLUE CUPCAKES

7/3/2020

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Here is an easy and show stoping recipe for a fireworks worthy 4th of July cupcake dessert.

​4th of July Red, White & Blue Cupcakes

(makes 12 cupcakes)


Ingredients:

For the Blue Vanilla Cupcakes:


  • 1½ cups all-purpose gluten-free flour
  • 1 cup granulated sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon table salt
  • 8 tablespoons unsalted butter (1 stick), room temperature
  • ½ cup sour cream
  • 1 large egg , room temperature
  • 2 large egg yolks , room temperature
  • 1½ teaspoons vanilla extract
  • 6 tablespoons blue food coloring (liquid)
  • 12 medium sized strawberries

For the White Frosting:

  • 1 1/2 sticks unsalted butter, softened
  • 1 pound (3 2/3 cups) confectioners' sugar
  • 1 to 2 tablespoons milk (optional)

Instructions:

  • Adjust oven rack to middle position; heat oven to 350 degrees F. Line standard muffin/cupcake tin with paper or foil liners.
  • Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, egg and egg yolks, vanilla and food coloring; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.
  • Divide batter evenly among cups of prepared tin. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Remove the cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature before frosting.
  • In a mixing bowl, cream butter until smooth.
  • Gradually add confectioners' sugar; beat until smooth. If too thick to spread, beat in 1 to 2 tablespoons milk.
  • Wash and cut of the tops of strawberries. Frost cupcake and top with strawberry.
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SUMMER MELON SALAD w FETA CHEESE

6/29/2020

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Summer Melon Salad w Feta Cheese (serves 4-6)

​Ingredients:
  • 1/2 small seedless watermelon
  • 1/2 medium cantaloupe
  • Feta cheese
  • 1/4 med size onion
  • 4tbsp Extra Virgin Olive Oil
  • 3tbs White wine vinegar
  • Salt & Pepper
​
Instructions:
  • Clean and cut melons into 1/2” cubes
  • Thinly slice onion
  • In a large bowl combine, melons, onions, crumbled feta, EVOO and vinegar. Mix together and start tasting depending on the juiciness of your melons you will need to adjust to taste. Now you are ready to add salt and pepper, also taste.
NOTE: Remember that feta is naturally salty, so go easy on the salt!
Serve with your favorite grilled protein!
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HOW TO: GOLDEN ROASTED CHICKEN

2/21/2020

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Roasting Methods: 
We are going to concentrate on two methods for roasting a whole chicken: Traditional and High Heat.

Before roasting. season whole thawed out chicken to your preffered liking.

1 Traditional method:
• Preheat oven to 350 degrees F (175 degrees C). •Roast whole (thawed) chicken for 20 minutes per pound, plus an additional 15 minutes.


2 High heat method (this creates a crispy, darker skin):
• Preheat oven to 450 degrees F (230 degrees C) and cook whole (thawed) chicken for 10-15 minutes. •Then reduce the temperature to 350 degrees F (175 degrees C) and roast for 20 minutes per pound. (Do not add the extra 15 minutes to the cooking time as with the traditional method.)

Both methods require basting every 20 minutes of baking.

Let 
chicken rest, cut into desired pieces and serve with your favorite sides.
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Grilled Sausage with Spicy Sauce

2/3/2018

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This recipe is as easy as it will ever get. Perfect for a last minute dish that will deliver many satisfied smiles to all of your guests.
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Grilled Sausage with Spicy Sauce (serves 6-8)
1 tablespoon vegetable oil
2 pounds good-quality kielbasa or other smoked sausage, cut into bite-size pieces
3/4 cup ketchup
3/4 cup spicy brown mustard
1 tablespoon hot sauce

Soak 8 to 10 wooden skewers in water for about 20 minutes.
Preheat a grill to medium and brush with the oil. Thread the sausage onto the skewers, leaving space between each piece. Grill until slightly crisp, 3 to 4 minutes per side.
Mix the ketchup, mustard and hot sauce in a bowl. Serve with the sausage for dipping.
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