Greek Dolmades

Ingredients

60-70 fresh grape leaves or one 16-oz jar, drained grape leaves, stems removed (Orlando brand is my favorite)
3⁄4 cup extra-virgin olive oil, divided, plus more for serving
1 large white onion, diced (2 cups)
4 large spring onions or 8 scallions, green parts only, thinly sliced (1 ½ cups)
1 1⁄3 cups finely shopped fresh dill (3 oz.)
1 2⁄3 cups finely chopped flat-leaf parsley (3 oz.)
1 cup finely chopped fresh mint (2 oz.)
1 3⁄4 cups (12 ¼ oz.) short grain rice, soaked in cool water for 10 minutes, then drained)
Kosher salt and freshly ground black pepper
2 tbsp. fresh lemon juice, plus a few lemon wedges for serving
Plain Greek yogurt, for serving (optional)

Prepare

1. Bring a large pot of water to a rolling boil. Fill a large bowl 2⁄3 of the way with ice water. Add the grape leaves to the boiling water and cook until tenderized, 2 minutes. Remove the leaves using a slotted spoon or small strainer and transfer to the ice water. Once cooled, strain the leaves, and pat dry using a clean towel. Set aside.

2. Set a large skillet over medium heat and add ¼ cup of the oil. Once hot, add the white onion and cook, stirring occasionally until softened, 5 minutes. Add the spring onions, dill, parsley, and mint and continue cooking until the onion is completely soft and somewhat translucent, 3-4 minutes more. Add the rice and 1 teaspoon kosher salt and cook, stirring constantly, for 2 minutes. Add 1 cup water and cook, stirring occasionally, for 10 minutes. Remove from the heat and season with salt and pepper. Set aside until fully cooled.
Line the bottom of a large pot or Dutch oven with 3 layers of grape leaves (these will prevent the dolmakadia from scorching later).

3. Working one at a time, place the remaining leaves, bottom-sides up with the points facing you. Place a generous tablespoon of filling in the center of each leaf, then fold the left and right sides over the filling. Fold the tip of the leaf over the filling, then roll tightly to make a roughly 2-inch by 1⁄2–inch cigar shape. Place the roll, seam side down, in the lined pot. Continue with the remaining leaves and filling, placing them tightly together in the pot and continuing onto a second layer as necessary.

4. Place the pot on the stove and add 1 1⁄3 cups boiling water, the lemon juice, and the remaining ½ cup of oil. Bring to a simmer over medium heat, then lower the heat to medium-low and cover the pan; cook until the rice is tender and the leaves are very tender, about 45 minutes.
Remove the pot and let cool. Serve the dolmadakia at room temperature or chilled, drizzled with olive oil and alongside lemon wedges for squeezing and Greek yogurt for dipping or topping. Enjoy these delicious Greek Dolmades, and save your leftovers for lunch the next day, that is if you have and Greek dolmades left over! Haha! 

Greek Dolmades

2018-07-10 07:04:03

Yields 50

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Prep Time

35 min

Cook Time

1 hr

Total Time

1 hr 35 min

Prep Time

35 min

Cook Time

1 hr

Total Time

1 hr 35 min

Ingredients

1. 60-70 fresh grape leaves or one 16-oz jar, drained grape leaves, stems removed (Orlando brand is my favorite)
2. 3⁄4 cup extra-virgin olive oil, divided, plus more for serving
3. 1 large white onion, diced (2 cups)
4. 4 large spring onions or 8 scallions, green parts only, thinly sliced (1 ½ cups)
5. 1 1⁄3 cups finely shopped fresh dill (3 oz.)
6. 1 2⁄3 cups finely chopped flat-leaf parsley (3 oz.)
7. 1 cup finely chopped fresh mint (2 oz.)
8. 1 3⁄4 cups (12 ¼ oz.) short grain rice, soaked in cool water for 10 minutes, then drained)
9. Kosher salt and freshly ground black pepper
10. 2 tbsp. fresh lemon juice, plus a few lemon wedges for serving
11. Plain Greek yogurt, for serving (optional)

Instructions

1. 1. Bring a large pot of water to a rolling boil. Fill a large bowl 2⁄3 of the way with ice water. Add the grape leaves to the boiling water and cook until tenderized, 2 minutes. Remove the leaves using a slotted spoon or small strainer and transfer to the ice water. Once cooled, strain the leaves, and pat dry using a clean towel. Set aside.
2. 2. Set a large skillet over medium heat and add ¼ cup of the oil. Once hot, add the white onion and cook, stirring occasionally until softened, 5 minutes. Add the spring onions, dill, parsley, and mint and continue cooking until the onion is completely soft and somewhat translucent, 3-4 minutes more. Add the rice and 1 teaspoon kosher salt and cook, stirring constantly, for 2 minutes. Add 1 cup water and cook, stirring occasionally, for 10 minutes. Remove from the heat and season with salt and pepper. Set aside until fully cooled.
3. Line the bottom of a large pot or Dutch oven with 3 layers of grape leaves (these will prevent the dolmakadia from scorching later).
4. 3. Working one at a time, place the remaining leaves, bottom-sides up with the points facing you. Place a generous tablespoon of filling in the center of each leaf, then fold the left and right sides over the filling. Fold the tip of the leaf over the filling, then roll tightly to make a roughly 2-inch by 1⁄2–inch cigar shape. Place the roll, seam side down, in the lined pot. Continue with the remaining leaves and filling, placing them tightly together in the pot and continuing onto a second layer as necessary.
5. 4. Place the pot on the stove and add 1 1⁄3 cups boiling water, the lemon juice, and the remaining ½ cup of oil. Bring to a simmer over medium heat, then lower the heat to medium-low and cover the pan; cook until the rice is tender and the leaves are very tender, about 45 minutes.
6. Remove the pot and let cool. Serve the dolmadakia at room temperature or chilled, drizzled with olive oil and alongside lemon wedges for squeezing and Greek yogurt for dipping or topping. Enjoy these delicious Greek Dolmades, and save your leftovers for lunch the next day, that is if you have and Greek dolmades left over! Haha!

By Teresa Gonzalez

Adapted from Saveur

Adapted from Saveur

Florida Girl Cooks http://floridagirlcooks.com/

The post Greek Dolmades appeared first on Florida Girl Cooks.

Teriyaki Shrimp Sushi Rolls, the four words that won my heart over at the age of 18. It was senior year of high school and our AP English teacher announces that we have an opportunity to go meet the then newly published Memoirs of a Geisha’s author, Arthur Golden. The only catch was that we had to write an essay, as she was only going to pick 6 students to go. I write my essay, proudly turned it in, and awaited a few days to receive the news that I was one of the six students picked to go on this exciting field trip! The field trip itself was to the Morikami Museum and Gardens. At this point in my life I had never been there and I had never eaten Japanese food either.

The Big Day

So the big day arrived and I walk into the Morikami with eyes all aglow. We started out selecting our lunch from the sushi buffet. A kind Japanese woman had encouraged me to try the wasabi with the sushi. I had no clue what this wasabi was, so looking at it I think it looks like green mashed potatoes, take a few dollops, and head over to my table. We sit down and to my surprise, Arthur Golden sits right across from me. I became really nervous, started to eat, and take a big spoonful of this supposed green mashed potatoes into my mouth. Arthur Golden drops his jaw as he witnesses this, and asks, “Are you ok?” My face lights up beet-red I shake my head now, and he tells me, “You should probably go to the restroom and spit that all out before you swallow.” I ran as fast as I could to the restroom feeling like I was a dragon, breathing out fire. I still loved sushi after this experience. I also still love Arthur Golden’s books, and appreciate his help that day.

Teriyaki Shrimp Sushi Rolls

Ingredients

1 cup sushi rice
2 tbsp rice vinegar
1 tbsp granulated sugar
1/4 tsp salt
1 pound small shrimp, peeled, deveined, tails removed
1/2 cup Very Teriyaki sauce
1/4 cup matchstick carrots
1 cucumber, peeled, and sliced into long thin pieces
6 nori sheets
2 tbsp sesame seeds

Prepare

1. In a large sauce pan, bring the 1 cup of sushi rice and 1.5 cups of water to a boil, stirring occasionally.

2. Lower the heat, cover and simmer for 12-14 minutes.

3. Remove from heat and let stand covered for 5-10 minutes.

4. Uncover and add in vinegar, sugar, and salt, and stir to combine thoroughly.

5. Cook shrimp on medium-high in a sauce pan by adding the shrimp and 1/2 cup of the Very Teriyaki sauce. Cook, stirring occasionally for 10 minutes.

6. Using the sushi bazooka, press rice into both sides of opened bazooka.

7. Place cucumber, carrots, and shrimp along the center throughout the length of the rice tube.

8. Close the tube, and press down firmly with the bazooka press to make sure the sushi comes out nice and tight.

9. Press sushi roll out onto a opened sheet of nori. We the inside of the end of the nori sheet, roll up, close, and place in the fridge to allow it to remain nice and stiff before slicing into small rolls.

10. Repeat with remaining sushi ingredients to make 6 rolls. Take rolls out of the fridge and slice into 3/4 – 1 inch rolls. Top with sesame seeds and serve with your favorite soy sauce or other sushi staples.

Teriyaki Shrimp Sushi Rolls

2018-07-10 08:29:36

Serves 6

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Prep Time

15 min

Cook Time

30 min

Total Time

45 min

Prep Time

15 min

Cook Time

30 min

Total Time

45 min

Ingredients

1. 1 cup sushi rice
2. 2 tbsp rice vinegar
3. 1 tbsp granulated sugar
4. 1/4 tsp salt
5. 1 pound small shrimp, peeled, deveined, tails removed
6. 1/2 cup Very Teriyaki sauce
7. 1/4 cup matchstick carrots
8. 1 cucumber, peeled, and sliced into long thin pieces
9. 6 nori sheets
10. 2 tbsp sesame seeds

Instructions

1. 1. In a large sauce pan, bring the 1 cup of sushi rice and 1.5 cups of water to a boil, stirring occasionally.
2. 2. Lower the heat, cover and simmer for 12-14 minutes.
3. 3. Remove from heat and let stand covered for 5-10 minutes.
4. 4. Uncover and add in vinegar, sugar, and salt, and stir to combine thoroughly.
5. 5. Cook shrimp on medium-high in a sauce pan by adding the shrimp and 1/2 cup of the Very Teriyaki sauce. Cook, stirring occasionally for 10 minutes.
6. 6. Using the sushi bazooka, press rice into both sides of opened bazooka.
7. 7. Place cucumber, carrots, and shrimp along the center throughout the length of the rice tube.
8. 8. Close the tube, and press down firmly with the bazooka press to make sure the sushi comes out nice and tight.
9. 9. Press sushi roll out onto a opened sheet of nori. We the inside of the end of the nori sheet, roll up, close, and place in the fridge to allow it to remain nice and stiff before slicing into small rolls.
10. 10. Repeat with remaining sushi ingredients to make 6 rolls. Take rolls out of the fridge and slice into 3/4 - 1 inch rolls. Top with sesame seeds and serve with your favorite soy sauce or other sushi staples.

By Teresa Gonzalez

Florida Girl Cooks http://floridagirlcooks.com/

The post Teriyaki Shrimp Sushi Rolls appeared first on Florida Girl Cooks.

The two words it took to get my salivating as a kid in elementary school, corn dogs. I didn’t even have to see it written on the menu after entering the cafeteria. I’d smell the corn dogs halfway down the hallway to the cafeteria doors. Cue a few years after that at my first time at the South Florida Fair where fried everything was heaven. The fair is going on right now and I don’t like really going to the fair. The first time I went was the last one. Let’s just say I got really sick on a ride all over myself…and my friend Christina. Totally embarrassing. So the fair food is all I really miss and lucky for me and now you as well, I can make the two things I like from there…corn dogs and funnel cake.

A Few Tips

You can make the batter for these corn dogs a day in advance to save yourself time. If you don’t have enough oil to fry them in you can do a few at a time. You could also cut the hot dogs into halves or thirds and make mini corn dogs that way. Make sure to fully submerge the hot dog and that the batter covers them completely. The original recipe called for 1 cup of buttermilk but I found the consistency was not “batter-y” enough so added half a cup more to make it just right. Enjoy!

Corn Dogs

Ingredients

2 to 4 quarts vegetable or canola oil, for frying
3/4 cup yellow cornmeal
1 1/4 cups all-purpose flour, plus additional for coating the hot dogs
1/4 cup sugar
1 teaspoon kosher salt
1 teaspoon baking powder
Black pepper, to taste
1 large egg
1 1/2 cups buttermilk
Hot sauce, optional
8 pre-cooked hot dogs or sausages

Prepare

1. Fill a deep pot with oil enough oil to fully submerge your corn dogs and heat it to 360° F.

2. While the oil is heating, combine all of the dry ingredients in a large bowl. Whisk in the egg, buttermilk, and hot sauce, if using.

3. Stick chopsticks or wooden skewers into your wieners. Once the oil is heated, pour the batter into a tall glass or jar and dip the wieners into the batter, covering them fully.

4. Fry them until golden brown, 3 to 5 minutes, then transfer to a paper towel to drain.

5. Let cool slightly and enjoy! Leftovers can be frozen and reheated in a toaster/convection oven later.

Corn Dogs

2018-01-28 06:59:57

Serves 8

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Prep Time

15 min

Cook Time

15 min

Total Time

30 min

Prep Time

15 min

Cook Time

15 min

Total Time

30 min

Ingredients

1. 2 to 4 quarts vegetable or canola oil, for frying
2. 3/4 cup yellow cornmeal
3. 1 1/4 cups all-purpose flour, plus additional for coating the hot dogs
4. 1/4 cup sugar
5. 1 teaspoon kosher salt
6. 1 teaspoon baking powder
7. Black pepper, to taste
8. 1 large egg
9. 1 1/2 cups buttermilk
10. Hot sauce, optional
11. 8 pre-cooked hot dogs or sausages

Instructions

1. Fill a deep pot with oil enough oil to fully submerge your corn dogs and heat it to 360° F.
2. While the oil is heating, combine all of the dry ingredients in a large bowl. Whisk in the egg, buttermilk, and hot sauce, if using.
3. Stick chopsticks or wooden skewers into your wieners. Once the oil is heated, pour the batter into a tall glass or jar and dip the wieners into the batter, covering them fully.
4. Fry them until golden brown, 3 to 5 minutes, then transfer to a paper towel to drain.
5. Let cool slightly and enjoy! Leftovers can be frozen and reheated in a toaster/convection oven later.

By Teresa Gonzalez

Adapted from Food 52

Adapted from Food 52

Florida Girl Cooks http://floridagirlcooks.com/

The post Corn Dogs appeared first on Florida Girl Cooks.

Ever since I attended my first Greek Fest in 1999 I have fallen in love with Greek Lamb Gyros Tzatziki Sauce. The last few years I have attempted making the gyros with chicken and with lamb as well but I have never been able to find the real deal lamb like that of what I’ve tried at St. Catherine’s Greek Orthodox Church Greek Fest. Having Greek friends I naturally asked where I could find the gyro lamb meat and they directed me to Gordon. Gordon is mainly a restaurant wholesaler/supplier since the majority of their store sells items in bulk and specific restaurant specialty items. They sell this soft and deliciously magical gyro lamb meat, pre-sliced in a box in the frozen food section at $25 for 5 pounds. All you have to do is thaw it out, bake it or grill it, and add it to your toasted pitas with tzatziki sauce, red onion, spinach, and chopped grape tomatoes. They make a delicious weekday dinner possible. Until Greek Fest rolls around again, we will be enjoying this right in the comfort of our own home! 

Greek Lamb Gyros Tzatziki Sauce

Ingredients

1.5 lbs gyro lamb meat
6 pitas
1 red onion, julienned
1 pint grape tomatoes halved
16 oz. spinach
sea salt and freshly cracked black pepper to taste
tzatziki sauce (see recipe below)

Prepare

1. Bake or skinny grill, the lamb until crispy along the edges and tender in the middle. Oven 380 degrees for 20 minutes, grill for 3 minutes per side on med-high heat.

2. Toast the pita bread on a griddle with grill marks for a minute per side to soften the bread.

3. Layer each pita with a handful of spinach, 6 slices of the gyro lamb meat, red onion, tomatoes, a dollop or two of the tzatziki sauce, and sprinkle with sea salt and freshly cracked black pepper. Enjoy a second, third, and fourth helping if desired! Haha!

Tzatziki Sauce

Ingredients

1 medium cucumber, peeled and grated, seeds picked out
11/2 cups plain full-fat Greek yogurt
2 medium garlic cloves, finely minced
2 Tablespoons extra virgin olive oil
1 Tablespoon white vinegar
1/2 teaspoon salt
1 Tablespoon minced fresh dill
2 Tablespoons fresh lemon juice

Prepare

1. Peel and grate cucumber. Pick out any seeds that you see. You can also pulse it in a food processor. Pour through a wire mesh strainer to drain the extra liquid.

2. Add cucumber to Greek yogurt and stir to combine.

3. Add minced garlic, olive oil, salt, white vinegar, and lemon juice to yogurt cucumber mixture.

4. Chop the fresh dill and add it as well.

5. Stir to combine and chill at until ready to serve. Store in the refrigerator for up to a week.

Greek Lamb Gyros

2017-11-25 10:04:12

Serves 6

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Prep Time

30 min

Cook Time

30 min

Total Time

1 hr

Prep Time

30 min

Cook Time

30 min

Total Time

1 hr

Ingredients

1. Ingredients
2. 1.5 lbs gyro lamb meat
3. 6 pitas
4. 1 red onion, julienned
5. 1 pint grape tomatoes halved
6. 16 oz. spinach
7. sea salt and freshly cracked black pepper to taste
8. Tzatziki Sauce
9. 1 medium cucumber, peeled and grated, seeds picked out
10. 11/2 cups plain full-fat Greek yogurt
11. 2 medium garlic cloves, finely minced
12. 2 Tablespoons extra virgin olive oil
13. 1 Tablespoon white vinegar
14. 1/2 teaspoon salt
15. 1 Tablespoon minced fresh dill
16. 2 Tablespoons fresh lemon juice

Instructions

1. Greek Lamb Gyros
2. 1. Bake or skinny grill, the lamb until crispy along the edges and tender in the middle. Oven 380 degrees for 20 minutes, grill for 3 minutes per side on med-high heat.
3. 2. Toast the pita bread on a griddle with grill marks for a minute per side to soften the bread.
4. 3. Layer each pita with a handful of spinach, 6 slices of the gyro lamb meat, red onion, tomatoes, a dollop or two of the tzatziki sauce, and sprinkle with sea salt and freshly cracked black pepper. Enjoy a second, third, and fourth helping if desired! Haha!
5. Tzatziki Sauce
6. 1. Peel and grate cucumber. Pick out any seeds that you see. You can also pulse it in a food processor. Pour through a wire mesh strainer to drain the extra liquid.
7. 2. Add cucumber to Greek yogurt and stir to combine.
8. 3. Add minced garlic, olive oil, salt, white vinegar, and lemon juice to yogurt cucumber mixture.
9. 4. Chop the fresh dill and add it as well.
10. 5. Stir to combine and chill at until ready to serve. Store in the refrigerator for up to a week.

By Teresa Gonzalez

Florida Girl Cooks http://floridagirlcooks.com/

The post Greek Lamb Gyros Tzatziki Sauce appeared first on Florida Girl Cooks.

Cozy up on a cold night real soon to these pale ale pulled chicken sliders. Making these is a comfort food experience that will go well with a nice cool beer and some time by the fire pit afterwards. Rolling out new recipes has been my game this first week of 2018. I set out each year by being intentional in every facet of my life by writing it all out, planning and plugging into my calendar. This was one of those recipes that I am glad I tried out, because my sons kept asking for more when they cleaned their plates. Meals like that satisfy me. Seeing my boys eat a lot is the pinnacle of mom winning for me. It must be a cultural thing. Having been raised Cuban, it was expected that you finished your meals and then your parents and grandparents would insist on feeing you even more. Nothing brought them greater joy. If you’re looking to satisfy some small bellies or that of your own, make this and you’ll be ever so happy.

Pale Ale Chicken Sliders

Ingredients

For the pickled onion

1 12-oz. bottle American pale ale
3/4 cup white-wine vinegar
1 tsp. granulated sugar
Kosher salt
1 medium red onion, thinly sliced

For the chicken

3 lb. boneless, skinless chicken thighs, trimmed
4 medium cloves garlic, smashed
2 Tbs. honey
2 Tbs. tomato paste
Kosher salt
1 12-oz. bottle American pale ale
4 tsp. Louisiana-style hot sauce, such as Tabasco; more to taste
3/4 cup mayonnaise
For assembly
24 slider buns, preferably pretzel or whole grain
2 cups baby arugula

Prepare

Pickle the onion

1. Combine the beer, vinegar, sugar, and 1/2 tsp. salt in a small saucepan and bring to a boil.
2. Remove the pan from the heat and add the onion. Let cool to room temperature, stirring once or twice.

Cook the chicken

1. Position a rack in the center of the oven, and heat the oven to 325°F.
2. Put the chicken and garlic in a 5-quart Dutch oven or other heavy-duty pot with a lid. In a medium bowl, whisk together the honey, tomato paste, and 1 tsp. salt, then whisk in the beer. Pour over the chicken.
3. Place the pot over high heat and bring to a rapid simmer. Cover and transfer to the oven. Braise until the chicken pulls apart easily with a fork, 50 to 60 minutes.
4. With a slotted spoon, transfer the chicken to a large bowl. Transfer the garlic cloves to a small bowl and set aside. Using two forks, pull the meat into shreds and set aside.
5. Over medium-high heat, boil the braising liquid until reduced by half, about 15 minutes. Return the chicken to the pot and add 2 tsp. of the hot sauce and 2 tsp. of the onion pickling liquid. Mix well and season to taste with more hot sauce, pickling liquid, or salt.
6. Mash the reserved garlic cloves with a fork. Whisk with the mayonnaise and remaining 2 tsp. hot sauce.

Pale Ale Pulled Chicken Sliders

2018-01-13 17:19:08

Serves 6

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Prep Time

10 min

Cook Time

1 hr

Total Time

1 hr 10 min

Prep Time

10 min

Cook Time

1 hr

Total Time

1 hr 10 min

Ingredients

1. 1 12-oz. bottle American pale ale
2. 3/4 cup white-wine vinegar
3. 1 tsp. granulated sugar
4. Kosher salt
5. 1 medium red onion, thinly sliced
6. For the chicken
7. 3 lb. boneless, skinless chicken thighs, trimmed
8. 4 medium cloves garlic, smashed
9. 2 Tbs. honey
10. 2 Tbs. tomato paste
11. Kosher salt
12. 1 12-oz. bottle American pale ale
13. 4 tsp. Louisiana-style hot sauce, such as Tabasco; more to taste
14. 3/4 cup mayonnaise
15. For assembly
16. 24 slider buns, preferably pretzel or whole grain
17. 2 cups baby arugula

Instructions

1. Pickle the onion
2. Combine the beer, vinegar, sugar, and 1/2 tsp. salt in a small saucepan and bring to a boil. Remove the pan from the heat and add the onion. Let cool to room temperature, stirring once or twice.
3. Cook the chicken
4. Position a rack in the center of the oven, and heat the oven to 325°F.
5. Put the chicken and garlic in a 5-quart Dutch oven or other heavy-duty pot with a lid. In a medium bowl, whisk together the honey, tomato paste, and 1 tsp. salt, then whisk in the beer. Pour over the chicken.
6. Place the pot over high heat and bring to a rapid simmer. Cover and transfer to the oven. Braise until the chicken pulls apart easily with a fork, 50 to 60 minutes.
7. With a slotted spoon, transfer the chicken to a large bowl. Transfer the garlic cloves to a small bowl and set aside. Using two forks, pull the meat into shreds and set aside.
8. Over medium-high heat, boil the braising liquid until reduced by half, about 15 minutes. Return the chicken to the pot and add 2 tsp. of the hot sauce and 2 tsp. of the onion pickling liquid. Mix well and season to taste with more hot sauce, pickling liquid, or salt.
9. Mash the reserved garlic cloves with a fork. Whisk with the mayonnaise and remaining 2 tsp. hot sauce.

By Teresa Gonzalez

Adapted from Fine Cooking

Adapted from Fine Cooking

Florida Girl Cooks http://floridagirlcooks.com/

The post Pale Ale Pulled Chicken Sliders appeared first on Florida Girl Cooks.

Stop whatever it is you’re doing and make these lemon chicken stuffed shells. Legitimately, stop. Print this recipe, pick up the ingredients, which includes an already done rotisserie chicken. I love pasta, but who am I really fooling? I love food in general. But this mix of, pasta, cheese, and shredded rotisserie chicken is nothing short of divine. The pasta filling reminded me a lot of my grandmother’s chicken croquettas that she’d make completely from scratch. She’d grind the rotisserie chicken with an old school meat grinder, clamped onto the corner of her counter top. It was surely one of those moments where the flavor took me back to my childhood. It’s just like the movie Ratatouille where, Anton Ego, the food critic get’s taken back to his childhood upon taking a bite of the Ratatouille. Either way, this meal is sure to appease to your family and it will surely be on regular, heavy rotation! Enjoy!

Lemon Chicken Stuffed Shells

Ingredients

2 dozen jumbo pasta shells (a 16 oz. box will suffice)
2 cups shredded cooked chicken e.g. rotisserie chicken
8 ounces cream cheese, softened
Juice of 1/2 lemon (about 1 tbsp)
1/2 teaspoon garlic powder
1/2 cup freshly grated Parmesan cheese
Salt & pepper, to taste
1/2 tablespoon olive oil
1 cup grated mozzarella

Prepare

1.Boil a large salted pot of water and cook the pasta shells al dente according to package directions.
2. Preheat oven to 400F and move the rack to the middle position.
3. Add the chicken, cream cheese, lemon juice, garlic powder, Parmesan cheese, and salt & pepper (I’m quite generous with it) to a bowl and stir it together until you’ve got a smooth mixture.
4. Grease the inside of an oven-proof skillet or baking dish with the olive oil to minimize the shells/cheese sticking on.
5. Drain the shells once they’re cooked, and then spoon the mixture into each shell (I like to use a teaspoon to do this).
6. Arrange the shells in the skillet or baking dish. Sprinkle the mozzarella over top. Bake for 20-25 minutes. If you want the cheese to brown, broil it for a few minutes on high (watch that it doesn’t burn). Serve immediately.

Notes: I fit about 20 jumbo shells into my 10 1/4″ cast iron skillet. It’ll vary depending on what you use to bake them in.

Lemon Chicken Stuffed Shells

2018-01-11 11:09:58

Serves 6

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Prep Time

20 min

Cook Time

35 min

Total Time

55 min

Prep Time

20 min

Cook Time

35 min

Total Time

55 min

Ingredients

1. 2 dozen jumbo pasta shells (a 16 oz. box will suffice)
2. 2 cups shredded cooked chicken e.g. rotisserie chicken
3. 8 ounces cream cheese, softened
4. Juice of 1/2 lemon (about 1 tbsp)
5. 1/2 teaspoon garlic powder
6. 1/2 cup freshly grated Parmesan cheese
7. Salt & pepper, to taste
8. 1/2 tablespoon olive oil
9. 1 cup grated mozzarella

Instructions

1. Boil a large salted pot of water and cook the pasta shells al dente according to package directions.
2. Preheat oven to 400F and move the rack to the middle position.
3. Add the chicken, cream cheese, lemon juice, garlic powder, Parmesan cheese, and salt & pepper (I'm quite generous with it) to a bowl and stir it together until you've got a smooth mixture.
4. Grease the inside of an oven-proof skillet or baking dish with the olive oil to minimize the shells/cheese sticking on.
5. Drain the shells once they're cooked, and then spoon the mixture into each shell (I like to use a teaspoon to do this).
6. Arrange the shells in the skillet or baking dish. Sprinkle the mozzarella over top. Bake for 20-25 minutes. If you want the cheese to brown, broil it for a few minutes on high (watch that it doesn't burn). Serve immediately.

Notes

1. I fit about 20 jumbo shells into my 10 1/4" cast iron skillet. It'll vary depending on what you use to bake them in.

By Teresa Gonzalez

Florida Girl Cooks http://floridagirlcooks.com/

The post Lemon Chicken Stuffed Shells appeared first on Florida Girl Cooks.

If I had you at  the title of this blog post, Air-Fried Meatballs and Orechiette with Marinara Sauce, then prepare to fall further in love with the recipe and then it’s end result on a plate. That is if it even makes it to the plate. The inspiration from this recipe came from my sons’ cookbook Junior Chef Cookbook from Williams-Sonoma. My boys attend cooking classes at Williams-Sonoma, which I cannot recommend highly enough if you have children. The classes are very hands-on, fun, and the kids appreciate what they are eating as they’ve taken the time and pride to prepare the dish. This is one such dish my boys have helped me prepare and absolute LOVE to eat. We made a slight change to the meatball recipe by air-frying them as opposed to just baking them. This leaves the outside of meatballs with a crispy and crunchy texture and the inside moist and soft to the bite. 

Williams-Sonoma: Shut-Up and Take My Money

Williams-Sonoma will always and forever be one of my top resources for recipes and products. They can just shut up and take my money. HAHA! Some people try to convince me to find products and etc elsewhere. The truth is…sometimes I do get a second opinion and their pricing elsewhere if it is a more expensive luxury item. There are just some items I CANNOT pass up. Such item is their Bona Fortuna Marinara Sauce  that I used for this recipe. I will not buy a bottle of Preggo ever again after trying their line of pasta sauces. Snotty much? When I love something, especially food, I want to make sure that I am eating the best flavors and quality in my food like that of any five star restaurant. People choose to spend their money on all sorts of things such as cars, shoes, clothes, salon care, and you know what? That’s fine with me. It’s called freedom to choose. I’d much rather choose to spend my money on making good and nourishing food for my family than spend it on myself or other things that I or my family do not need in excess. Each to his own. Live in peace. Do you people, and if it fancies you make this meal ASAP. 

Air Fried Meatballs and Orechiette with Marinara Sauce

Ingredients

1.5 cups fresh bread crumbs
1/2 cup whole milk
2 lbs ground beef
2 large eggs, lightly beaten
1/2 cup grated Parmesan cheese
3 tbsp finely chopped basil
2 tbsp finely chopped flat-leaf parsley
2 tsp finely chopped oregano
5 cloves garlic
kosher salt and freshly cracked black pepper to taste
2 tbsp olive oil

1 bottle Bona Fortuna Marinara Sauce
1 bag organic orechiette pasta

Prepare

1. To make the meatballs, in a small bowl, stir together the breadcrumbs and the milk. Let stand for 10 minutes. Boil a pot of water for the pasta.

2. In a large bowl, combine the ground beef, eggs, cheese, basil, parsley, oregano, garlic, 1 teaspoon salt, and 1/2 teaspoon freshly cracked black pepper. Add the bread crumb mixture, and using clean hands, mix the ingredients gently but thoroughly. Scoop out 1 tablespoon portions of the meat mixture and roll into balls. Place on the air frying basket of you air fryer.

3. Cook the pasta for 13 minutes, or until al dente.

4. Warm up the marinara sauce in a small sauce pot and add additional freshly chopped basil. Stir occasionally for 10 minutes.

5. Air fry the meatballs for 15 minutes on 450 degrees Fahrenheit, until the meatballs are browned on the outside.

6. Pour the marinara sauce over the orecchiette pasta and add meatballs to serve.

7. Devour responsibly.

Air Fried Meatballs and Orechiette with Marinara Sauce

2017-10-18 20:41:56

Serves 8

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Prep Time

30 min

Cook Time

20 min

Total Time

50 min

Prep Time

30 min

Cook Time

20 min

Total Time

50 min

Ingredients

1. 1.5 cups fresh bread crumbs
2. 1/2 cup whole milk
3. 2 lbs ground beef
4. 2 large eggs, lightly beaten
5. 1/2 cup grated Parmesan cheese
6. 3 tbsp finely chopped basil
7. 2 tbsp finely chopped flat-leaf parsley
8. 2 tsp finely chopped oregano
9. 5 cloves garlic
10. kosher salt and freshly cracked black pepper to taste
11. 2 tbsp olive oil
12. 1 bottle Bona Fortuna Marinara Sauce
13. 1 bag organic orechiette pasta

Instructions

1. To make the meatballs, in a small bowl, stir together the breadcrumbs and the milk. Let stand for 10 minutes. Boil a pot of water for the pasta.
2. In a large bowl, combine the ground beef, eggs, cheese, basil, parsley, oregano, garlic, 1 teaspoon salt, and 1/2 teaspoon freshly cracked black pepper. Add the bread crumb mixture, and using clean hands, mix the ingredients gently but thoroughly. Scoop out 1 tablespoon portions of the meat mixture and roll into balls. Place on the air frying basket of you air fryer.
3. Cook the pasta for 13 minutes, or until al dente.
4. Warm up the marinara sauce in a small sauce pot and add additional freshly chopped basil. Stir occasionally for 10 minutes.
5. Air fry the meatballs for 15 minutes on 450 degrees Fahrenheit, until the meatballs are browned on the outside.
6. Pour the marinara sauce over the orecchiette pasta and add meatballs to serve.
7. Devour responsibly.

By Teresa Gonzalez

Adapted from Junior Chef's - Williams-Sonoma

Adapted from Junior Chef's - Williams-Sonoma

Florida Girl Cooks http://floridagirlcooks.com/

The post Air Fried Meatballs and Orechiette with Marinara Sauce appeared first on Florida Girl Cooks.

Tacos Al Pastor is everything heavenly you want in a taco. Yes, I am quite aware at my borderline obsession with tacos. Ok, ok, fine…I am aware of my FULL BLOWN obsession with tacos. But come on who isn’t, especially on a Tuesday night? #tacostuesday FTW! If you want to get an interesting, mouth-watering visual tutorial just click here to check it out: Bien Tasty’s Tacos Al Pastor video. This is where I originally got the idea for these delectable tacos. 

Tacos Al Pastor

Ingredients

2 – 4 lbs pork shoulder
1/2 bar achiote paste
2 tbsp powdered guajillo chile
1 tbsp garlic powder
1 tbsp oregano
1 tbsp cumin
1 tbsp salt
1 tbsp pimienta
3/4 cup vinegar
1 cup pineapple juice
1 pineapple, peeled (4 slices and the rest cubed)
8 corn tortillas
1/4 cup cilantro, chopped
1/2 white onion, diced
hot sauce of choice

Prepare

1. Preheat oven to 350 degrees Fahrenheit. Cut pork shoulder into even, 1 inch sections.
2. Mix all dry ingredients plus the vinegar and pineapple juice in a large bowl.
3. Place sliced pork in bowl and mix well until all pork slices are coated evenly. Marinate for two hours.
4. Cut pineapple, cilantro, and onion and set aside for taco toppings.
5. Place parchment paper on a baking sheet. Place to slices of pineapple in the middle and then stick a wooden skewer in the center of both pineapples. Skew through all of the slices of pork and topping with one to two more slices of pineapple at the top.
6. Place in the oven and bake for 1.5 hours.
7. Remove from oven and slice the edges of the meat until all has been sliced off.
8. Place pork pieces in each corn tortilla and top with pineapple, cilantro, onion, and hot sauce of choice.

Tacos Al Pastor

2017-08-20 18:20:05

Serves 10

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Prep Time

2 hr 15 min

Cook Time

1 hr 30 min

Total Time

3 hr 45 min

Prep Time

2 hr 15 min

Cook Time

1 hr 30 min

Total Time

3 hr 45 min

Ingredients

1. 2 - 4 lbs pork shoulder
2. 1/2 bar achiote paste
3. 2 tbsp powdered guajillo chile
4. 1 tbsp garlic powder
5. 1 tbsp oregano
6. 1 tbsp cumin
7. 1 tbsp salt
8. 1 tbsp pimienta
9. 3/4 cup vinegar
10. 1 cup pineapple juice
11. 1 pineapple, peeled (4 slices and the rest cubed)
12. 8 corn tortillas
13. 1/4 cup cilantro, chopped
14. 1/2 white onion, diced
15. hot sauce of choice

Instructions

1. Preheat oven to 350 degrees Fahrenheit. Cut pork shoulder into even, 1 inch sections.
2. Mix all dry ingredients plus the vinegar and pineapple juice in a large bowl.
3. Place sliced pork in bowl and mix well until all pork slices are coated evenly. Marinate for two hours.
4. Cut pineapple, cilantro, and onion and set aside for taco toppings.
5. Place parchment paper on a baking sheet. Place to slices of pineapple in the middle and then stick a wooden skewer in the center of both pineapples. Skew through all of the slices of pork and topping with one to two more slices of pineapple at the top.
6. Place in the oven and bake for 1.5 hours.
7. Remove from oven and slice the edges of the meat until all has been sliced off.
8. Place pork pieces in each corn tortilla and top with pineapple, cilantro, onion, and hot sauce of choice.

By Teresa Gonzalez

Adapted from Bien Tasty

Adapted from Bien Tasty

Florida Girl Cooks http://floridagirlcooks.com/

The post Tacos Al Pastor appeared first on Florida Girl Cooks.

Air Fried Arancini Rice Balls

Air Fried Arancini Rice Balls, I never thought I’d hear such a phrase in my life. I’ve made arancini before and even though there are many healthier ways to eat them, frying them yields the best flavor. I’m relatively new to air frying as I have recently purchased the new Breville Smart Oven Air. I love this oven so far with it’s 13 options that include but are not limited to toast, pizza, proof, bake, roast, air fry, dehydrate (great for making your own chips). Air frying is the best of both worlds of a bit naughty but without all of the excess oil. If you’re looking to minimize clutter, save money on your electric bill, and cook different ways then this oven is perfect for you! Enjoy

Air Fried Arancini Rice Balls

Ingredients

For the risotto:

1/4 lb. (125 g) thinly sliced prosciutto
2 Tbs. extra-virgin olive oil
1 yellow onion, finely diced
Kosher salt and freshly ground pepper
1 garlic clove, minced
1 1/2 cups (10 1/2 oz./330 g) Arborio rice
1/2 cup (4 fl. oz./125 ml) white wine
6 cups (48 fl. oz./1.5 l) chicken broth, warmed
2 Tbs. unsalted butter
1 cup (5 oz./155 g) frozen peas, thawed

To assemble:

2 cups (4 oz./125 g) fresh bread crumbs
1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil
2 eggs

Prepare

1. To make the arancini, in a large sauté pan over medium heat, cook the prosciutto until crisp, about 5 minutes per side. Transfer to a cutting board and let cool, then finely chop. Set aside.

2. In a large saucepan over medium heat, warm the 2 Tbs. olive oil. Add the onion and a pinch each of salt and pepper and cook, stirring occasionally, until the onion is tender and translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the rice and cook, stirring frequently, until translucent, 2 to 3 minutes. Add the wine and stir until the liquid is absorbed, about 1 minute. Add the broth 1/2 cup (4 fl. oz./125 ml) at a time, stirring constantly until it is almost completely absorbed before adding more.

3. When the rice is tender but firm to the bite, after 20 to 25 minutes, remove the pan from the heat and stir in the butter, peas and prosciutto. Season to taste with salt and pepper. Spread the risotto out in an even layer on a baking sheet and let cool completely.

4. Preheat a Philips airfryer to 400°F (200°C).

5. In a shallow bowl, stir together the bread crumbs and the 1/2 cup (4 fl. oz./125 ml) olive oil. In a shallow bowl, lightly beat the eggs. Form the risotto into balls, using 2 Tbs. for each one. Dip in the beaten eggs, then coat in the bread crumb mixture. Working in batches, place the arancini in the airfryer in a single layer and cook until golden brown and crispy, about 10 minutes. Transfer to a plate and season with salt. Serve warm with the grilled red pepper sauce for dipping. Makes 24 arancini.

Air Fried Arancini Rice Balls

2017-08-08 14:48:05

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Prep Time

25 min

Cook Time

35 min

Total Time

1 hr

Prep Time

25 min

Cook Time

35 min

Total Time

1 hr

For the risotto

1. 1/4 lb. (125 g) thinly sliced prosciutto
2. 2 Tbs. extra-virgin olive oil
3. 1 yellow onion, finely diced
4. Kosher salt and freshly ground pepper
5. 1 garlic clove, minced
6. 1 1/2 cups (10 1/2 oz./330 g) Arborio rice
7. 1/2 cup (4 fl. oz./125 ml) white wine
8. 6 cups (48 fl. oz./1.5 l) chicken broth, warmed
9. 2 Tbs. unsalted butter
10. 1 cup (5 oz./155 g) frozen peas, thawed

To assemble

1. 2 cups (4 oz./125 g) fresh bread crumbs
2. 1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil
3. 2 eggs

Instructions

1. To make the arancini, in a large sauté pan over medium heat, cook the prosciutto until crisp, about 5 minutes per side. Transfer to a cutting board and let cool, then finely chop. Set aside.
2. In a large saucepan over medium heat, warm the 2 Tbs. olive oil. Add the onion and a pinch each of salt and pepper and cook, stirring occasionally, until the onion is tender and translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the rice and cook, stirring frequently, until translucent, 2 to 3 minutes. Add the wine and stir until the liquid is absorbed, about 1 minute. Add the broth 1/2 cup (4 fl. oz./125 ml) at a time, stirring constantly until it is almost completely absorbed before adding more.
3. When the rice is tender but firm to the bite, after 20 to 25 minutes, remove the pan from the heat and stir in the butter, peas and prosciutto. Season to taste with salt and pepper. Spread the risotto out in an even layer on a baking sheet and let cool completely.
4. Preheat a Philips airfryer to 400°F (200°C).
5. In a shallow bowl, stir together the bread crumbs and the 1/2 cup (4 fl. oz./125 ml) olive oil. In a shallow bowl, lightly beat the eggs. Form the risotto into balls, using 2 Tbs. for each one. Dip in the beaten eggs, then coat in the bread crumb mixture. Working in batches, place the arancini in the airfryer in a single layer and cook until golden brown and crispy, about 10 minutes. Transfer to a plate and season with salt. Serve warm with the grilled red pepper sauce for dipping. Makes 24 arancini.

By Teresa Gonzalez

Florida Girl Cooks http://floridagirlcooks.com/

The post Air Fried Arancini Rice Balls appeared first on Florida Girl Cooks.

Feast your eyes and taste buds on these delicious grilled scallops lemony salsa verde! Bon Appetit is the longest standing subscription I have ever had to any magazine. Not that I have any other subscriptions to anything but food magazines, of course. Stumbling on this recipe, undoubtedly, was the best thing to ever happen to my scallop-cooking repertoire. This is an easy peasy recipe that is sure to entice the tastebuds of your family at your next cookout! Enjoy! 

Grilled Scallops Lemony Salsa Verde

Ingredients

Lemony Salsa Verde

½ lemon (with peel), seeded, chopped
1 small shallot, finely chopped
1 garlic clove, finely chopped
Kosher salt and freshly ground black pepper
1 cup olive oil
¾ cup finely chopped fresh parsley
½ cup finely chopped fresh cilantro
¼ cup chopped fresh chives
Fresh lemon juice (optional)

Scallops

2 tablespoons vegetable oil, plus more for grilling
12 large sea scallops, side muscle removed
Kosher salt and freshly ground black pepper

Prepare

Lemony Salsa Verde

1. Combine lemon, shallot, and garlic in a medium bowl; season with salt and pepper. Let sit 5 minutes.
2. Stir in oil, parsley, cilantro, and chives. Season with salt, pepper, and lemon juice, if desired.

Scallops

1. Prepare grill for medium-high heat; oil grate.
2. Toss scallops with 2 Tbsp. oil on a baking sheet; season with salt and pepper.
3. Using a fish spatula or your hands, place scallops on grill, flat side down.
4. Grill, turning occasionally, until lightly charred and just cooked through, about 2 minutes per side.
5. Serve scallops topped with Lemony Salsa Verde.

Grilled Scallops Lemony Salsa Verde

2017-07-26 18:28:19

Serves 4

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Prep Time

10 min

Cook Time

5 min

Total Time

15 min

Prep Time

10 min

Cook Time

5 min

Total Time

15 min

Ingredients

1. Lemony Salsa Verde
2. ½ lemon (with peel), seeded, chopped
3. 1 small shallot, finely chopped
4. 1 garlic clove, finely chopped
5. Kosher salt and freshly ground black pepper
6. 1 cup olive oil
7. ¾ cup finely chopped fresh parsley
8. ½ cup finely chopped fresh cilantro
9. ¼ cup chopped fresh chives
10. Fresh lemon juice (optional)
11. Scallops
12. 2 tablespoons vegetable oil, plus more for grilling
13. 12 large sea scallops, side muscle removed
14. Kosher salt and freshly ground black pepper

Instructions

1. Lemony Salsa Verde
2. Combine lemon, shallot, and garlic in a medium bowl; season with salt and pepper. Let sit 5 minutes.
3. Stir in oil, parsley, cilantro, and chives. Season with salt, pepper, and lemon juice, if desired.
4. Scallops
5. Prepare grill for medium-high heat; oil grate.
6. Toss scallops with 2 Tbsp. oil on a baking sheet; season with salt and pepper.
7. Using a fish spatula or your hands, place scallops on grill, flat side down.
8. Grill, turning occasionally, until lightly charred and just cooked through, about 2 minutes per side.
9. Serve scallops topped with Lemony Salsa Verde.

By Teresa Gonzalez

Adapted from Bon Appetit

Adapted from Bon Appetit

Florida Girl Cooks http://floridagirlcooks.com/

The post Grilled Scallops Lemony Salsa Verde appeared first on Florida Girl Cooks.