Real Life food recipes to enjoy here!

[Varda]

Feel free to share your real life food recipes in this thread!

Monteray Ceviche
Tuscan Garlic Chicken & Tortellini Saute

[Galdor-ex2010-2012]

This is the recipe Gorlim requested:

Monteray Ceviche

I saw this on the Pier at Fisherman’s Warf while visiting Monteray, CA a few years ago. They sell this stuff in plastic cups for about a buck. It was so good, I ate about 4 of them. Goes very well with a cold beer. This goes over VERY well at summer parties and it keeps in the fridge for quite a while if you don’t devour it first.

1 16 oz. Jar of Chi Chi’s mild salsa.
½ bundle of fresh cilantro chopped
1 lime or lemon (1/2 cut into rings, the other half intact)
½ lb. Calamari tubes cut into rings
½ lb. Bay scallops
1 lb. Raw shrimp (completely peeled and deveined…no tail shells)
1 semi-ripe avacado
1 bundle fresh scallions cut into ¼ inch pieces
1-2 tbsp Old Bay Seasoning
2 tbsp hot sauce (I prefer Frank’s Red Hot)
4-5 Medium Tomatoes chopped

Boil the scallops and calamri together and blanch in ice water immediately when cooked (about 30 seconds-1 minute)

Boil shrimp and blanch immediately when cooked (about 1-2 minutes)

Set seafood aside.

In a large mixing bowl:

Add salsa, tomatoes, scallions, cilantro, old bay seasoning, and hot sauce.
Peel, pit and chop the avacado. Add immediately to mixing bowl with other ingredients.
Ream the juice from the intact half onto the avacado in mixing bowl or the avacado will brown.

Add the seafood to the mixture. Add salt and pepper to taste.

Serve chilled. Garnish with cilantro sprigs and lime rings.

[Galdor-ex2010-2012]

Tuscan Garlic Chicken & Tortellini Saute




1 ½ cups four,
1 tablespoon flour (used later)
1 tablespoon salt
2 tablespoon black pepper
2 tablespoons Italian Herb seasoning
3 lbs. Boneless chicken breasts
2 oz. Vegetable oil, divided
1 lb. Pasta (I use tri-colored tortellini )
1 tablespoon garlic, chopped ( I never go low on garlic…3-5 cloves)
1 Red pepper julienned
½ cup dry white wine (any cheap Pinot Grigio will do)
½ lb baby spinich leaves
12 oz. Heavy cream
1 cup Parmesan cheese, grated
1 cup sun-dried tomatoes in oil, washed and julienned
13 oz. Artichoke hearts in oil, washed and chopped



1. Preparing the chicken: Combine 1 1/2 cups flour, salt, black pepper and Italian herb seasoning in a shallow dish.
2. Dredge chicken in the mixture, shaking off any excess.
3. Saute the chicken in batches, in a large, nonstick, ovenproof skillet -- with enough oil to coat -- over medium-high heat for about two to three minutes on each side, or until golden brown and crisp.
4. When finished, transfer the skillet to a preheated oven at 350 degrees F. Cook for approximately 15 minutes or until cooked through and the internal temperature reaches 165 degrees F.
5. Preparing the pasta: Cook pasta al dente (or according to package instructions).
6. Drain and set aside until needed.
7. Preparing the sauce: While the pasta is cooking, heat 1/2 to 1 fluid ounce of oil in a sauce pan. Add the garlic and the red pepper and cook for approximately one minute.
8. Slowly add remaining one tablespoon of flour and stir to combine.
9. Next, add the white wine and bring to a boil for about one minute. Add the sun-dried tomatoes, artichoke hearts, spinach and the cream and bring to a boil. The sauce is done cooking when the spinach becomes wilted. Complete by stirring in the parmesan cheese.
10. Preparing Chicken entree: Partly coat the pasta with the sauce, transfer to a large bowl (or individual dishes) and then top with the chicken, the remaining sauce and the extra parmesan cheese. Serve and enjoy.

[Galdor-ex2010-2012]

Grandma Babthingy’s Scallop Bake

This recipe was given to me by my former neighbor. It’s her grandmother’s “quick and simple” dinner with seafood.

Note: the following portions are for 2-3 adults. Increase proportions of ingredients as necessary.

1 ½ cups of bay scallops (or ½ sea scallops which I find more tender)
1 cup Campbell’s Cheddar cheese soup (follow directions for “thicker soup”)
2 tbsp white wine
1 stick butter
1 cup seasoned breadcrumbs
8 oz pkg sharp cheddar cheese shredded

Rinse and drain scallops. Butter casserole dish, preheat oven to 350

Place scallops in dish, cover with soup.
Melt butter, mix together with breadcrumbs, cheese and white wine. Sprinkle mixture over scallops and soup.

Bake for approx. 40 minutes, until brown. Remove from oven and let stand for 10 minutes until firm.

Serve with rice or pasta…(I usually just eat it as is)

[Galdor-ex2010-2012]

Sausage, Pepper, Chicken and Veggy Bake

A buddy of mine gave me this recipe from his mother who is always having to feed a large family. It’s proven to be a winner every time I’ve ever served it. Leftovers are not common.

Served 6-10 adults

1 lb. Sweet Italian Sausage
1 lb. Hot Italian Sausage (optional, but if you don’t use this, add another lb. of the sweet)
2-3 Green peppers cut into wedges
2-3 Red Peppers cut into wedges
2-3 med. onions peeled and quartered
1-2 bags of baby red or white potatoes (the kind in the mesh bags)
6 chicken breasts (bone in)
olive oil
Kosher Salt (only)
Fresh ground Black Pepper
Montreal Chicken Seasoning

Preheat oven to 400

In a good sized aluminum turkey tray:

Add everything except the chicken breasts, salt, pepper and oil. Mix it around so it’s evenly balanced. Drizzle with olive oil. Sprinkle salt and pepper.

Place the chicken evenly over the top of the contents of the tray. Sprinkle the chicken with Montreal Chicken Seasoning as you would if you were grilling.

Place in oven and cook for 1- ½ hours, checking every 20 minutes or so for fluid in the pan.

If there is fluid in the pan, remove from oven and drain the fluid or the texture of the meal will be bad.

Do this until the meal is cooked. I check the sausage about an hour in by removing a piece, slicing it in half and if it’s not done, I return it to the tray and check again later.

When it’s done, remove from the oven, put the tray on the table and let the troops serve themselves buffet-style.

This goes well with a cold beer 

[Galdor-ex2010-2012]

Roast Sweet Potato Ravioli

1 lb+ Sweet Potato, cut into large pieces
¼ cup olive oil
6 oz. Ricotta cheese
1 tablespoon fresh basil, chopped
3 cloves garlic, crushed
2 tablespoon grated Parmesan Cheese
(2) 9 oz. Package of egg won ton wrappers
2 oz. Butter
4 scallions sliced diagonally
11 oz. Heavy cream

1. cook sweet potatoes 425 degrees for 40 minutes or so, until they are tender
2. Making the filling: transfer sweet potato to a bowl, add ricotta, basil, 1 tbs. Garlic and parmesan. Mash until smooth.
3. Making Ravioli: I covered the table with flour, placed won ton wrappers out, placed about a teaspoon of filling into each. Wet the outer rim of the won ton with water. Placed the second wrapper on top, crimped and placed aside until all were completed. I made about 60 ravioli.
4 Making the sauce: melt butter in a frying pan, add onion and rest of the garlic and heat on med. for 1 minute. Add cream, bring to boil and reduce heat and simmer for 4-5 minutes until cream reduced and thickens. Keep warm.
5. In boiling water, cook ravioli for 2-4 minutes or until just tender. Drain and divide onto plates. Ladle hot sauce on top, garnish with fresh baby basil leaves and serve immediately.