Recipes

Colache

Colache

Published by on June 16, 2017 | Leave a response

Liz Schmitt: http://Lizthechef.com
twitter: @lizthechef
facebook: Liz the Chef

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 Colache
Cuisine Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
Cuisine Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. Slice the zucchini into ¼ inch-sized pieces. Cut the corn off the cob.
  2. Combine the zucchini and corn with the cherry tomatoes in a bowl and set aside.
  3. Using a large skillet, melt the butter over medium heat, add the chopped onion and cook until limp but not browned.
  4. Add the zucchini, salt and pepper to the skillet and cook over medium heat, just until the zucchini is tender. Add the corn and tomatoes and cook for two more minutes. Garnish and serve.
Recipe Notes

Recipe by Liz The Chef at http://lizthechef.com/2014/09/26/mamas-colache-blog-birthday/

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Crispy Roasted Cabbage

Crispy Roasted Cabbage

Published by on June 16, 2017 | Leave a response

Liz Schmitt: http://Lizthechef.com
twitter: @lizthechef
facebook: Liz the Chef

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 Crispy Roasted Cabbage
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 400 degrees.
  2. Cut the cabbage into 1-inch-thick pieces.
  3. Place on a sheet pan and drizzle with half the olive oil and sea salt.
  4. Roast, turning once, drizzling with the rest of the olive oil, until crispy and browned, 25-30 minutes.
  5. Sprinkle with nutmeg, garnish with large-flaked sea salt and serve.
Recipe Notes

Recipe by Liz The Chef at http://lizthechef.com/2015/03/06/crispy-roasted-cabbage/

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Cheater's Pickles

Cheater’s Pickles

Published by on June 16, 2017 | Leave a response

Liz Schmitt: http://Lizthechef.com
twitter: @lizthechef
facebook: Liz the Chef

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 Cheater's Pickles
Cuisine American
Prep Time 45 minutes
Servings
cups
Ingredients
Cuisine American
Prep Time 45 minutes
Servings
cups
Ingredients
Instructions
  1. Trim the ends of the cucumbers and the drag the tines of a fork down their lengths. Slice the cucumbers into â…›-inch slices and place in a shallow bowl.
  2. Sprinkle sugar over the cucumbers, stir well and scatter ice on top of them.
  3. Cover bowl with plastic wrap and place in freezer for 30 minutes.
  4. Remove from freezer, discard ice and drain cucumbers in a colander. Pat dry on a clean kitchen towel and return to bowl.
  5. Add the vinegar and salt and stir well. Add the dill, parsley and onion. Stir again and chill for one hour before serving.
Recipe Notes

Recipe by Liz The Chef at http://lizthechef.com/2015/09/10/cheaters-pickles

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Red Quinoa Salad With Citrus and Pistachios

Red Quinoa Salad With Citrus and Pistachios

Published by on June 16, 2017 | Leave a response

Liz Schmitt: http://Lizthechef.com
twitter: @lizthechef
facebook: Liz the Chef

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 Red Quinoa Salad With Citrus and Pistachios
Prep Time 15
Cook Time 20
Servings
Ingredients
Prep Time 15
Cook Time 20
Servings
Ingredients
Instructions
  1. Using a medium-sized saucepan, heat the stock until it boils. Add the quinoa, cover and reduce heat to low and cook for 20 minutes, until all the stock has been absorbed. Remove from heat and allow cooked quinoa to "rest", covered, while you prepare the vinaigrette.
  2. Whisk together the olive oil, lemon juice, cumin, orange zest, salt and pepper.
  3. Spoon the cooked quinoa into a bowl, add the vinaigrette and toss.
  4. Add the orange sections, pistachios and parsley. Toss. Garnish and serve over baby greens.
Recipe Notes

Recipe by Liz The Chef at http://lizthechef.com/2016/04/08/red-quinoa-salad-with-citrus-and-pistachios

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Hummus

Hummus

Published by on June 16, 2017 | Leave a response

Liz Schmitt: http://Lizthechef.com
twitter: @lizthechef
facebook: Liz the Chef

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 Hummus
Prep Time 10
Cook Time 10
Servings
cups
Ingredients
Prep Time 10
Cook Time 10
Servings
cups
Ingredients
Instructions
  1. Using a food processor, purée the cooked garbanzos, garlic and salt for 20 seconds. Scrape down the sides of the bowl and process for 20 seconds more.
  2. Add the lemon juice and water, then process for 20 seconds.
  3. Add the tahini and process for 20 seconds. Scrape down the sides of the bowl again.
  4. With the processor running, slowly pour in the olive oil.
  5. Spoon the hummus into a bowl garnish and serve.
Recipe Notes

Recipe by Liz The Chef at http://lizthechef.com/2013/05/28/hummus-from-scratch-2/

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Turnip Fries

Turnip Fries

Published by on June 16, 2017 | Leave a response

Liz Schmitt: http://Lizthechef.com
twitter: @lizthechef
facebook: Liz the Chef

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 Turnip Fries
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Ingredients
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 400 degrees.
  2. Preheat half sheet pan.
  3. Cut the peeled turnips into one-inch matchsticks.
  4. Toss turnips with olive oil, then cornmeal, Parmesan and garlic salt.
  5. Spread out on sheet pan and bake for 10 minutes. Flip the fries, rotate pan in oven and cook another 5 minutes - or until browned.
  6. Serve hot with Smoky Date Not Ketchup
Recipe Notes

Recipe by Liz The Chef at http://lizthechef.com/2014/02/17/turnip-fries/

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Caramelized Scallops with Baby Greens and Meyer Lemon Vinaigrette

Caramelized Scallops with Baby Greens and Meyer Lemon Vinaigrette

Published by on June 16, 2017 | Leave a response

Liz Schmitt: http://Lizthechef.com
twitter: @lizthechef
facebook: Liz the Chef

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 Caramelized Scallops with Baby Greens and Meyer Lemon Vinaigrette
Course Main Dish
Cuisine American
Servings
Ingredients
Course Main Dish
Cuisine American
Servings
Ingredients
Instructions
  1. In a small deep bowl, measure out the vinegar. Add the mustard, salt and pepper and whisk together.
  2. Add the olive oil, whisking as you pour.
  3. In a large bowl, toss the greens with enough of the vinaigrette to lightly coat the lettuce. Serve onto 2 plates and chill salad in fridge while you prepare the scallops.
  4. Pour the sugar into a plate and roll the scallops in the mixture. Set aside.
  5. Heat the oil in a large skillet. When the oil is hot, add the scallops and cook 3 minutes on each side until both sides are lightly browned. Do this in batches, adding more oil and heating it before cooking the second batch. (You don’t want to crowd the scallops in the skillet.)
  6. Place a portion of the caramelized scallops on top of each plate of salad and finish with a squeeze of lemon juice. Serve immediately.
Recipe Notes

http://lizthechef.com/2011/08/18/caramelized-scallops-with-field-greens-and-meyer-lemon-vinaigrette/

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Baked Shrimp in Tomato Sauce

Baked Shrimp in Tomato Sauce

Published by on June 16, 2017 | Leave a response

Liz Schmitt: http://Lizthechef.com
twitter: @lizthechef
facebook: Liz the Chef

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 Baked Shrimp in Tomato Sauce
Course Main Dish
Cuisine Italian
Servings
Ingredients
Course Main Dish
Cuisine Italian
Servings
Ingredients
Instructions
  1. Using a medium-sized skillet, heat 1 tablespoon of oil. Add the onion and cook until wilted, about 5 minutes. Add the garlic and cook for 1 minute.
  2. Add the chopped tomatoes and wine. Stir and season with pepper and/or red pepper flakes.
  3. Add the parsley. Using your fingers, strip the thyme leaves from their stems. Add to sauce.Add the parsley. Using your fingers, strip the thyme leaves from their stems. Add to sauce.
  4. Preheat oven to 425 degrees.
  5. Cook the sauce over medium heat until it reduces, or thickens, about 15 minutes.
  6. Using a large skillet, heat the remaining tablespoon of oil. Add the shrimp and cook over medium-high heat for 1 minute per side.
  7. Immediately transfer to a bowl. The shrimp will be pink but not fully cooked. Add the lemon zest and juice and stir to mix.
  8. Spread the tomato sauce in the bottom of a shallow baking dish. Next, layer the shrimp, then the sliced tomato. Top with feta.
  9. Bake 15 minutes or until cheese begins to melt. Serve immediately.
Recipe Notes

http://lizthechef.com/2011/03/24/baked-shrimp-in-tomato-sauce/

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Moo Moo’s Baked Meatballs

Moo Moo’s Baked Meatballs

Published by on June 16, 2017 | Leave a response

Liz Schmitt: http://Lizthechef.com
twitter: @lizthechef
facebook: Liz the Chef

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 Moo Moo’s Baked Meatballs
Course Main Dish
Cuisine Italian
Servings
meatballs (4 servings)
Ingredients
Sauce:
Course Main Dish
Cuisine Italian
Servings
meatballs (4 servings)
Ingredients
Sauce:
Instructions
  1. Beat the eggs slightly and mix in the rest of the ingredients, except for the flour.
  2. Shape into meatballs, roll each one in the flour and place on a sided sheet pan.
  3. Preheat the oven to 400 degrees while you prepare the sauce.
Sauce:
  1. Mix all ingredients together and spoon over each meatball.
  2. Bake for 35-40 minutes in 400 degree oven. Serve over buttered egg noodles.
Recipe Notes

http://lizthechef.com/2010/08/09/moo-moos-baked-meatballs/

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Salmon with Leeks

Salmon with Leeks

Published by on June 15, 2017 | Leave a response

Liz Schmitt: http://Lizthechef.com
twitter: @lizthechef
facebook: Liz the Chef

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 Salmon with Leeks
Course Main Dish
Cuisine American, Seafood
Servings
Ingredients
Course Main Dish
Cuisine American, Seafood
Servings
Ingredients
Instructions
  1. Wash the leeks and slice into discs.
  2. In a medium-sized skillet, heat the oil and cook the leeks over medium heat for 5 minutes. Season to taste.
  3. Pour the stock over the leeks. Add the salmon. Add several dill fronds to stock.
  4. Cover pan, reduce heat and gently poach salmon for 8-10 minutes.
  5. Remove salmon and leeks to a warm platter. Garnish with fresh, chopped dill and serve.
Recipe Notes

http://lizthechef.com/2011/04/07/kelseys-salmon-with-leeks/

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