Tilapia Quesadilla

Tilapia Quesadilla 

Ingredients

4 flour tortillas
8 oz. tilapia fillets
6 oz. cheese Monterey jack or cheddar 
TT olive oil
1 tomato
1 avocado
2 tablespoons chopped red onion
1 tablespoon chopped cilantro
salt and pepper to taste

Directions:

1. Chop and mix tomato, avocado, onion; sprinkle with lime juice and a little sea salt. Chill while the quesadillas are cooking.

2. Cook tilapia on a grill or sear in a cast iron skillet coated with olive oil. Separate fish into flakes. Slice cheese into thin pieces.

3. Heat a skillet, adding just enough butter or olive oil to prevent tortillas from sticking.

4. In the heated skillet, add 1 tortilla, then position fish, cheese and sprinkle with chopped cilantro. Salt and pepper. Cover with second tortilla.

5. Cook until bottom tortilla is golden brown. Carefully flip and brown remaining side.

6. Remove from pan and cut into 4 sections. Serve immediately with salsa.

CHICKEN CHEDDAR CASSEROLE & Garlic Biscuits

CHICKEN CHEDDAR CASSEROLE & Garlic Biscuits

4 oz diced or sliced chicken breasts

1/4 c. chicken broth

½ cup uncooked fusilli

¼ cup sliced onion

¼ cup red/ green peppers diced

1/4 c. sliced mushrooms

TT crushed garlic

TT butter

TT flour (for roux)

TT shredded cheddar cheese

1/2 strip bacon diced

ü  Chop chicken into dices. Boil pasta, shock & drain.

ü  Dice bacon, brown and set aside

ü  Brown chicken

ü  Cut all veggies

ü  Grate cheddar

ü  In pan melt butter and add all veggies

ü  Add flour and make roux cook 7-8 mins low heat

ü  Add stock and cook till desired thickness

ü  Add cooked chicken

ü  Place in casserole, top with cheese & bacon

ü  Cook in oven 5-10 mins till top is golden brown serve with biscuits

GARLIC CHEDDAR BISCUITS

7 OZ ALL P FLOUR

1/8 OZ SALT

2 TS BAKING POWDER

¼ TS GRANULATED GARLIC

2 ½ OZ BUTTER

2 OZ GRATED CHEDDAR

½ CUP BUTTER MILK

SIFT DRY INGREDIANTS IN BOWL, MIX BY HAND, CUT IN BUTTER TO MEALY MIXTURE,

ADD ¾ OF CHEESE AND ALL BUTTERMILK, MIX TILL COMBINED, ROLL TO ½ THICK, CUT WITH BISCUIT CUTTER, PLACE ON PAN WITH PARCHMENT PAPER, TOP WITH EGG WASH & LEFT OVER CHEESE

BAKE IN OVEN *350 10-12 MINS GOLDEN BROWN

Lagana - Clean Monday Bread

Lagana - Clean Monday Bread

Clean Monday (Greek: Καθαρά Δευτέρα), also known as Pure Monday, Ash Monday,Monday of Lent or Green Monday, is the first day of the Eastern Orthodox Christian and Eastern Catholic Great Lent.

Lagana is only eaten once a year on Kathari Theftera (ka-tha-REE thef-TEH-rah) or Clean Monday.

There's some old folklore that warns that you should tear pieces off the bread instead of cutting it with a knife in order to ward off evil spirits. I'm not sure where that superstition came from, but it couldn't hurt to follow along.

Ingredients:

3 envelopes active dry yeast

1/8 cup sugar

4 to 5 cups hi-gluten flour

1 1/8 cups warm water

1/2 tbsp. salt

2.55 tbsp. vegetable oil

Sesame seeds for sprinkling

Procedure:

In a medium work bowl, dissolve the yeast, sugar, and 1/8 cup of the flour in the warm water. Let stand covered for 15 minutes or until the mixture starts to foam and bubble.

In a large work bowl, combine 4 cups flour with the salt. Make a well in the center with your hand and pour in the oil and the yeast mixture. Mix well with a wooden spoon until all the ingredients are combined.

Turn dough out on to a counter or table dusted with flour and knead for about 10 minutes or until the dough feels smooth to the touch but not sticky.

Shape the dough into a ball, brush it with oil and allow it to rise in a covered bowl for about 2 hours or until doubled in size.

Punch the dough down and knead it for another 6 or 7 minutes. Shape it into 2 equal loaves. Using a rolling pin, roll the dough out on to two lightly oiled baking sheets into flat ovals about 15 inches long and about 6 inches wide.

Brush with oil, sprinkle with sesame seeds, and allow to proof (rise) again until a finger poked in the bread leaves an indentation without springing back. Preheat oven to 450 degrees during the final rise.

Using your index finger, poke holes across the surface of the bread (about every 2 inches). Bake for 15 - 20 minutes or until a deep golden color.

First Attempt...see below, as I think my Yia Ya would be proud!

Grilled Chicken Gyro Pizza

Grilled Chicken Gyro Pizza

Semolina Pizza Dough

     1 tsp. sugar or 1 tsp honey

     ½ cup warm water

     2 oz yeast

     2 tsp. salt

     2 1/4 cups semolina flour

     2 1/4 cups Hi-Gluten flour

     In a large bowl, dissolve sugar or honey in 1/2 cup warm water.

     Sprinkle in yeast and let sit for 5 min. or until foamy. Stir in

     salt. With a wooden spoon, stir in semolina flour and enough white

     flour to make a firm soft dough.  Knead for 8-10 minutes, until

     the dough is smooth and elastic, additional white flour as needed

     to prevent it from sticking.  Place the dough in a lightly oiled

     bowl(quick spray w/pam) and cover with plastic.  Let rise for 1

     1/2 -2 hours HAHA!, or until doubled. (I cut theses into 4 pcs) aka 4 small pies
Garnishes
TT sliced lettuce
TT diced tomatoes
TT diced red onions
TT fresh Greek Oregano
TT sliced Kalamata Olives
TT diced Feta Cheese




Grilled Chicken Breast
marinated in:  Then grilled. and sliced in strips
3 tbls Extra virgin Olive Oil
2 cloves crushed garlic
TT Greek oregano
Juice of 1 lemon
TT Salt & Pepper


Tzatziki Recipe

1 cup Greek Style Plain yogurt

juice of 1 lemon

2 cloves crushed garlic

TT fresh Greek Oregano

TT Fresh Dill

TT Extra Virgin Olive oil

1 peeled, seeded, grated Cucumber 

Mix all well

Roll out dough and bake in pan with Oil & spices till golden brown

Top with garnishes as listed, top with additional Greek Oregano and Extra Virgin olive Oil

Finish with Tzatziki!!!

Kali Orexi ....OPA!!!! 

Beef Bourguignonne

Ingredients:

4 oz sliced beef sirloin steak

1/8 cup all-purpose flour

1 tablespoon olive oil

2 tablespoons chopped onions

2 cloves garlic, minced

TT parsley flakes

1/2 cup sliced mushrooms

TT Thyme

1/4 cup sliced carrots

TT beef stock

1/ cup red wine

1 cup Cooked Orecchiette pasta

Procedure:

Place the beef in a large bowl. Add the flour and toss to coat.

Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until it's well browned, stirring often. Add the onion, garlic, parsley, mushrooms and thyme and cook until the mushrooms are tender. Add the carrots, broth and wine to the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the beef is cooked through.

Serve the beef mixture over the pasta.

Chicken Creole, Gumbo Style

 Chicken Creole, Gumbo Style

Ingredients

• TT oil for sauteing
• 3 tbl butter
• TT all-purpose flour
• 1/4 cup green bell pepper, chopped
• 1/4 cup onion, chopped
• 1/4 cup diced celery
• 1/2 of chix breast cubed
• 1/2 cup diced tomatoes 
• 1/4 cup can sliced mushrooms, drained
• TT chopped fresh parsley
• TT Worcestershire sauce
• 2 cloves garlic, minced
• TT soy sauce
• TT white sugar
• TT teaspoon salt
• TT teaspoon ground black pepper
• TT hot sauce

Directions

1. Clean chix and sear and cook thoroughly, set aside 
2. Heat 3 tbls butter in pot over med heat. Stir in flour and cook, stirring constantly, for 5 minutes or until mixture is the color of a copper penny, stir in onions garlic, peppers & celery. Cook 10 to 15 minutes, or until tender, stirring occasionally.
3. Add chicken, tomatoes, mushrooms, parsley, Worcestershire sauce, soy sauce, sugar, salt, pepper and hot sauce. Stir together, cover and simmer for 20 minutes.
4. serve over rice, white, or with chix stock, your preference

Herb Encrusted Sea Bass

Herb Encrusted Sea Bass

3 tbsps dijon mustard 3 tbsps extra-virgin olive oil 1 tbsp minced garlic TT balsamic vinegar 14 tsp salt 18 tsp black pepper (freshly ground) 1 sea bass Fillet TT Honey 1 lemon crown for garnish & juice saved Parmesan (finely grated, garnish) leaf fresh parsley leaves (chopped fresh parsley leaves for garnish) sprig thyme (fresh, garnish) TT red pepper flakes In a bowl, combine the mustard, 2 tablespoons of the oil, the garlic, thyme, vinegar, thyme, honey, salt and pepper and mix well. Rub the fish with 1/2 teaspoon of the oil and place in a roasting pan, skin-side down. Brush the mustard mixture onto the fish and lay the lemon slices over the top. Drizzle with the remaining 2 1/2 teaspoons oil and roast (*350) until the fish is cooked through, about 20 minutes. In a large saute pan or skillet, heat the oil over medium heat. Add the garlic and cook, stirring, until fragrant and starting to turn golden, 1 1/2 to 2 minutes. Add the lemon juice, salt and pepper flakes and stir to combine. Add the broccoli and cook until warmed through and coated with the oil mixture. Adjust the seasoning to taste. Place the fish on a platter and arrange the broccoli around the fish. Dust lightly with Parmesan, garnish with the parsley and thyme sprig, and serve.

Tilapia Florentine

Tilapia Florentine

1 pc Tilapia

    TT White Pepper

    ½  c  Clam or fish Stock

      6 tb White Wine, dry

      ½ cup Spinach

      2 oz fresh butter

      TT PARSELY TT Lemon Juice TT Paprika Lemon garnish

 Dredge fish in flour

Then in bowl with 3 eggs 2 oz milk parm cheese parsley s & p to taste

  fish in sauté pan.  Sprinkle with

  pepper.  Add stock and white wine and bring to a boil; reduce heat.

  Simmer covered for 5 minutes.  Remove fish with slotted spoon;

  Reserve broth.  Cover reserved fish and keep warm.  Clean spinach and remove stems.  Spin dry.  Sauté in butter olive oil and season with fresh lemon white wine & salt & pepper.  Arrange reserved spinach on plate; sprinkle with lemon juice.  Top

  with fish, then sauce.  Sprinkle with paprika and garnish

  with lemon.   IF DESIRED SAUCE CAN BE THICKEN W/ ROUX OR JUICE TOPPED WITH LEMON BUTTER WINE MIXTURE…YOUR CALL…YOU’RE THE CHEF!

POTATOES LYONNAISE

2 cups of sliced potatoes (round Yukon gold)

2 tbsp. butter
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 c. sliced onion 1 tbsp. olive oil
1/4 c. chopped parsley

 Peel and halve potatoes, then steam them (or micro for 3-4 mins) until tender, approximately 10 minutes in water. Cut potatoes into 1/4 inch thick slices. Melt butter in a large skillet. Add potato slices and cook for 15 minutes, shaking pan periodically. After 10 minutes, add salt and pepper; turn potatoes. In a small skillet, sauté onions in olive oil until browned.

Valentine Day Pizza

Valentine's Day Pizza

Ingredients

• 3 cups bread flour [1.5 semolina 1.5 Hi-Gluten]
• 1 (.25 ounce) envelope active dry yeast
• 1 1/4 cups warm water
• 3 tablespoons extra virgin olive oil, divided
• TT Fresh chopped Greek Oregano & Basil 
•  
• TT Marinara sauce
• 3 cups shredded mozzarella cheese
• 1/2 cup sliced porcini mushrooms
• 15 slices vegetarian pepperoni
• 1/2 cup sliced Kalamata olives

Directions

1. Place bread flour, yeast, water, and 2 tablespoons olive oil into the bread machine pan in the order recommended by the manufacturer. Select the Dough setting. Press Start. When the dough is finished, knead rosemary into the dough.
2. Preheat oven to 450 degrees F .
3. Divide the dough into three portions. Shape each piece into a heart shape about 1/2 inch thick. Brush with remaining olive oil, and spread a thin layer of pizza sauce on each pizza. Sprinkle cheese over pizza sauce, and arrange porcine mushrooms, pepperoni, and sliced olives on top.
4. Bake for about 15 to 20 minutes, or until cheese has melted and crust is browned.

Shrimp and Broccoli Fettuccine

• Ingredients:
• TT olive oil
• 1/4 pound fettuccine, uncooked
• 1 cup broccoli florets
• 5 pcs cleaned medium shrimp, thawed
• 1 clove garlic, minced
• 1/2 cup Heavy Cream
• 1/4 cup chopped tomatoes
• TT peas for garnish
• TT Grated Parmesan OF Asiago
• 
  

Procedure:

1. Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli for the last 3 min. Drain; keep warm.
2. Cook and stir shrimp and garlic with olive oil in large nonstick skillet on medium heat 2 to 3 min. or until shrimp are heated through. Add cooking creme cook and stir 2 min.
3. Add pasta to shrimp mixture; mix lightly. Top with tomatoes & peas
4. Also nice served with toasted pita bread with olive oil & Grated Parmesan cheese