October 11, 2009 at 4:08 pm (7 ingredients or less, Appetizers, Main Dish, Mexican, Portuguese chorizo, Spanish chorizo, flour tortillas, microwave, monterey jack cheese, red bell peppers, salsa, scallions, stovetop)
Prep: 20 minutes
Total: 20 minutes
Serves 4
8 flour tortillas (10-inch)
1 Spanish or Portuguese chorizo sausage (about 2 1/2 ounces), coarsely chopped
1 red bell pepper (ribs and seeds removed), cut into 1/4-inch dice (1 cup)
3 scallions, thinly sliced
2 cups shredded (8 ounces) Monterey Jack cheese
Prepared green or red salsa, for serving (optional)
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1. Assemble quesadillas: Place 4 tortillas on a work surface. Dividing evenly, scatter chorizo, bell pepper, and scallions over each, leaving a 1/2-inch border all around. Sprinkle 1/2 cup cheese over each, and top with remaining tortillas. Press lightly to seal.
2. Place 1 quesadilla on a paper towel. Top with another paper towel, a quesadilla, and a third paper towel. Microwave the 2 stacked quesadillas on high for 2 minutes or until cheese has melted. Carefully unstack quesadillas (they will be very hot), and remove paper towels. Place on a platter. Repeat with remaining 2 quesadillas.
3. Alternately, fry quesadillas in skillet over medium-high heat until lightly browned and cheese is melted.
4. Cut each quesadilla into 4 wedges and serve with salsa, if desired.
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August 28, 2009 at 3:03 pm (Appetizers, Main Dish, Mexican, coarse kosher salt, cooking, corn on the cob, crookneck squash, flour tortillas, grill, lime juice, monterey jack cheese, olive oil, orange bell peppers, pepper, scallions)
Prep: 20 minutes
Total: 20 minutes
Serves 4
1 tablespoon olive oil, plus more for grates
4 ears corn (husks and silks removed), or 1 package (10 ounces) frozen corn kernels, thawed
1 bunch scallions, half of bunch thinly sliced, other half cut into 2-inch lengths
1 tablespoon fresh lime juice
Coarse salt and ground pepper
4 flour tortillas (10-inch)
1 1/2 cups shredded Monterey Jack cheese (6 ounces)
1 yellow squash, halved crosswise and thinly sliced lengthwise
1 orange bell pepper (ribs and seeds removed), thinly sliced
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1. Heat grill to low; lightly oil grates. Cut off tip of each cob. One at a time, stand each ear in a large wide bowl; with a sharp knife, carefully slice downward to release the kernels (you should have about 2 cups). Discard cobs.
2. Add sliced scallions, lime juice, and oil to bowl. Season with salt and pepper, and toss to combine. Set corn relish aside.
3. Place tortillas on a work surface. Dividing evenly, sprinkle half the cheese on bottom half of each tortilla. Top with squash, bell pepper, scallion pieces, and remaining cheese; season with salt and pepper. Fold top half of tortillas over filling to close.
4. Grill quesadillas, turning once, until browned in spots and cheese has melted, 6 to 8 minutes. Cut into wedges; serve immediately with corn relish.
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August 21, 2009 at 12:57 pm (Appetizers, Asian, carrots, coarse kosher salt, egg-roll wrappers, eggs, fresh ginger, garlic, ground pork, light brown sugar, napa cabbage, pepper, scallions, spicy mustard, stovetop, sweet-and-sour sauce, vegetable oil)
Prep: 45 minutes
Total: 1 hour
Serves 8
1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon light-brown sugar
6 cups (48 ounces) vegetable oil
1 napa cabbage (about 2 1/2 pounds), thinly sliced
4 medium carrots, coarsely grated
4 garlic cloves, minced
1 tablespoon grated fresh ginger
coarse salt and ground pepper
1 pound ground pork
6 scallions, thinly sliced
16 egg-roll wrappers (6 to 7 inches square)
1 large egg, lightly beaten
bottled sweet-and-sour sauce and spicy mustard, for serving
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1. In a small bowl, combine soy sauce, vinegar, and sugar. In a large skillet, heat 1 tablespoon oil over medium-high. Add cabbage, carrots, garlic, and ginger; season with salt and pepper. Cook, tossing, until vegetables are tender, 3 to 5 minutes.
2. Raise heat to high; add pork and soy mixture. Cook, tossing, until pork is no longer pink and liquid has evaporated, 5 to 7 minutes; mix in scallions. Transfer mixture to a plate to cool. Lay wrappers flat on a work surface, and assemble egg rolls.
3. In a 5-quart pot, heat remaining oil until a deep-fry thermometer registers 350. Working in batches of 4, and returning oil to 350 for each batch, fry egg rolls until golden, turning occasionally, about 2 minutes; drain on paper towels. Serve with sweet-and-sour sauce and spicy mustard.
4. To Bake, Not Fry: If you prefer, these egg rolls can be baked. Preheat oven to 400 degrees. Lightly oil a rimmed baking sheet; place egg rolls on sheet and brush with cup oil. Bake until golden, about 10 minutes. Serve with sweet-and-sour sauce and spicy mustard. If baking from frozen, bake about 15 minutes.
5. To Freeze: Prepare egg rolls through step 2; freeze in a single layer until firm, at least 2 hours. Transfer to a resealable plastic bag; freeze up to 3 months. To fry from frozen, increase frying time in step 3 by about 3 minutes per batch.
How to Roll an Egg Roll:
1. Filling It Up: Lay 3 or 4 egg-roll wrappers flat on counter. (Keep other wrappers covered with a damp paper towel.) Place 1/3 cup pork mixture in center of each.
2. Folding It Up: Using a pastry brush, wet border with egg. Fold point of wrapper that’s closest to you over the pork mixture, and tuck under the filling.
3. Folding It In: Fold both side corners toward center of wrapper (they won’t meet in the center). It should look like an open envelope.
4. Finishing It Up: Tightly roll up filled pocket to close wrapper, then gently press down to seal the edges.
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April 23, 2009 at 8:39 pm (7 ingredients or less, Appetizers, cilantro, corn on the cob, fresh tomatoes, italian dressing, jalapeños, no-cook, parsley, red onion, salsa)
Prep Time:15 min
Total Time:15 min
Makes:3 cups or 24 servings, 2 Tbsp. each
4 tomatoes (1-1/2 lb.), chopped
1 cup cooked fresh corn kernels (from about 2 ears)
1/4 cup finely chopped red onions
1/4 cup chopped cilantro or fresh parsley
1 jalapeño pepper, chopped
1/4 cup Italian dressing
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Combine all ingredients except dressing in large bowl.
Add dressing; mix lightly.
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April 16, 2009 at 5:44 pm (7 ingredients or less, Appetizers, crackers, cream cheese, garlic powder, pecans, red pepper (cayenne), roasted red peppers, sharp cheddar cheese)
Prep: 15 minutes
Total: 4 hours 15 minutes (including refrigerating)
Serves 12
8 oz cream cheese, softened
1 C shredded sharp cheddar
1/2 t garlic powder
Dash of cayenne
1/4 C chopped roasted red peppers
1/2 C chopped pecans
Crackers of your choice
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Beat cream cheese, shredded cheese, garlic powder and cayenne with mixer until well blended. Add roasted peppers; mix just until blended.
Shape into a ball. Roll in nuts.
Refrigerate 4 hours. Serve with crackers.
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April 16, 2009 at 5:37 pm (7 ingredients or less, Appetizers, bacon bits, crackers, scallions, sharp cheddar cheese, sour cream)
Prep: 10 minutes
Total: 1 hour 10 minutes (including refrigerating)
Makes 18 servings
16 oz sour cream
1 C shredded sharp cheddar
1 C bacon bits
2 green onions, sliced
Crackers of your choice
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Mix all ingredients except crackers; cover. Refrigerate 1 hour. Serve with crackers.
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April 16, 2009 at 5:29 pm (7 ingredients or less, Aldi ingredients, Appetizers, Condiments, Sandwiches, blue cheese, butter, no-cook, walnuts)
Great on roast chicken, beef or apple sandwiches.
1/2 C soft butter
1/2 C crumbled blue cheese
1/4 C chopped toasted walnuts
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Beat butter and cheese in a bowl. Stir in walnuts. Makes 1 cup. Keep in the fridge for up to a week.
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April 15, 2009 at 10:43 am (7 ingredients or less, Aldi ingredients, Appetizers, Breakfast, broiler, eggs, olive oil, onion, potatoes, salt, stovetop)
Serves 6 as an appetizer, 2 or 3 as a main course.
4 T olive oil
1 lb potatoes (3 medium), peeled and cut into 1/2″ cubes
1 1/2 cups finely chopped onions (2 or 3 small)
1 t salt, divided
6 eggs
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1. In an 8- or 10-inch skillet, heat the oil over medium heat, stir in the potatoes and onions. Sprinkle with 1/2 teaspoon salt, then immediately reduce the heat to low.
2. Cook, stirring frequently and shaking the pan occasionally, until the potatoes are tender and the onions very soft, about 20 minutes. (Neither vegetable should be brown.)
3. Meanwhile, in a mixing bowl, beat the eggs with the remaining salt until well blended.
4. When the vegetables are done, remove them with a slotted spoon and add to the eggs.
5. With a rubber spatula, scrape any remaining oil in the large skillet (there should be about 1 1/2 T) into a 5- to 7-inch skillet.
6. Set the small skillet over medium heat. When the oil is hot, pour in the eggs, then immediately reduce heat to low. Cook 5 to 6 minutes, until all but the very top and center of the omelet is set.
7. Place the omelet, still in the skillet, under the broiler for less than 1 minute, just to set the top.
8. Loosen the edges of the omelet with a fine knife and slide onto a serving plate.
9. Let cool at least 15 minutes before serving, but it is best at room temperature.
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April 9, 2009 at 5:53 pm (7 ingredients or less, Aldi ingredients, Appetizers, Breads, butter, eggs, flour, gruyère cheese, oven, salt, stovetop, swiss cheese)
Use this as a bread to go with soups or salads, as a snack with wine or as a complement to apples or pears for dessert.
Serves 4 to 6 as an appetizer.
8 T butter, cut into large pieces
1 cup water
1/2 t salt
1 C flour
4 eggs
2 oz Swiss or Gruyère, grated (about 3/4 cup)
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1. Preheat the oven to 425 degrees.
2. In a small saucepan over medium heat, combine the water, butter and salt, and bring to a boil.
3. As soon as the water boils and the butter has completely melted, stir in the flour. Stir briskly over medium heat until the mixture forms a ball of dough and the dough begins to leave a light film on the bottom of the saucepan.
4. Add an egg and stir briskly again until the egg has been completely absorbed and the dough forms a mass again.
5. Add the second, third and fourth egg, one at a time, and beat them thoroughly into the dough, as with the first.
6. Stir in all but about a couple of tablespoons of the cheese.
7. With a tablespoon, scoop out heaping spoons of dough and drop on a greased baking sheet. Drop the dough balls next to each other to form a ring about 8″ in diameter.
8. Sprinkle the top of the ring with the remaining grated cheese.
9. Bake in the oven for about 50 minutes, until the ring is well puffed and browned.
10. Serve hot.
Variation: Instead of making one large ring, make individual puffs by dropping the spoonfuls of dough about 2 inches apart on the baking sheet and baking for only 20 to 25 minutes.
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