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Grilled Vegetable Napoleon

February 16, 2010 by keith snow Leave a Comment

Grilled Eggplant Napoleon

Created By: Chef Keith Snow

Print Recipe

Grilled Vegetable Napoleon

Great way to use abundant summertime vegetables.
Course: entree
Cuisine: Seasonal -Summer
Author: Chef Keith Snow

Ingredients

  • Ingredients:
  • 2 sliced whole bell peppers
  • 1 red onion sliced
  • 1 zucchini sliced
  • 1 eggplant sliced
  • 1 summer squash sliced
  • 3/4 cups olive oil
  • 2 tablespoons harvest eating house seasoning
  • 1 handful fresh mozzarella cheese sliced
  • 3 pieces portobello mushroom

Instructions

  • Place all veggies in a bowl with olive oil, salt, pepper and seasoning mix.
  • Grill veggies on grill pan or on gas or charcoal grill until nice grill marks appear.
  • Layer grilled veggies with cheese in a stack and stick a toothpick in it. Place in 350 degree oven to roast for 3 minutes.

This simple dish is a great way to use up abundant summertime vegetables. This detailed video, hosted by Chef Keith Snow, demonstrates how-to make this great summertime dish of bell peppers, zucchini and eggplant….

Read More »

Filed Under: Appetizers, BBQ & Grilling, Budget Friendly, Entree, Ethnic Recipes, Gluten Free Recipes, Low Carb, Side dishes, Summer, Vegetarian Tagged With: bell peppers, eggplant, grilled belle peppers, grilled eggplant, grilled zucchini, mozzarella cheese, portobello mushrooms, red onion, squash, video, zucchini

Spinach Salad with Mandarin Oranges

February 11, 2010 by keith snow Leave a Comment

Created by: Chef Keith Snow

Descriptions:

Spinach is a delicious vegetable with many uses, try this recipe.

Ingredients:

1 lb. spinach, torn into bite-sized pieces
1 med. red onion, thinly sliced
1 can mandarin oranges, drained
1/2 cup almonds

Directions:

Combine ingredients and serve with desired dressing, I suggest an Asian style dressing

Filed Under: 30 Minute Meals, Appetizers, Budget Friendly, Entree, Ethnic Recipes, Fall, Gluten Free Recipes, Low Carb, Salad, Spring, Summer, Vegan, Vegetarian, Vinaigrettes, Winter Tagged With: almonds, mandarin oranges, red onion, Salad, spinach

Broccoli Stuffed Shells

January 25, 2010 by keith snow Leave a Comment

Created By: Chef Keith Snow

Description:

A great way to get more nutrition by using broccoli in the stuffed shells.

Ingredients:

[private_Monthly_supporting_Member|Annual_supporting_member|Lifetime_supporting_member]

16 jumbo pasta shells
2 tablespoon extra-virgin olive oil
1 pound mushrooms
1 red onion
3 clove garlic cloves
1/2 cup red wine or chicken broth
1 large head broccoli
2 teaspoon fresh herbs.
1 1/2 cup (12 ounces) whole milk ricotta cheese
1/2 cup (2 ounces) Romano cheese,. the real stuff
1 1/2 cup tomato sauce

Directions:

1. Cook shells according to package directions. Drain.
2. Preheat the oven to 350°F (180°C).
3. Warm oil in a large skillet over medium heat. Add mushrooms, onion, and garlic. Cook 5 minutes, or until mushrooms are tender but not limp. Add wine or broth, broccoli, and Italian seasoning. Simmer 15 minutes, or until broccoli is tender and liquid is absorbed. Remove from heat and stir in ricotta and Romano.
4. Stuff shells with broccoli mixture. Spread a thin layer of sauce over bottom of a 13″ x 9″ (32.5 x 23-cm) baking dish. Arrange shells in dish and top with remaining sauce. Bake 15 minutes, or until heated through.

[/private]

Filed Under: Entree, Ethnic Recipes, Pasta Recipes, Vegetarian Tagged With: Broccoli, chicken broth, garlic, jumbo pasta shells, mushrooms, red onion, red wine, ricotta cheese, romaine cheese, tomatoe sauce

Black Bean & Chorizo Empanadas

January 15, 2010 by keith snow Leave a Comment

Empanadas

Empanadas are a delicious stuffed Latin-style pastry. This empanada is made with chorizo and black beans. This is a great recipe for a fabulous historical food product. Empanadas have been made for centuries.
…

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Filed Under: Appetizers, Beef Recipes, Budget Friendly, Entree, Ethnic Recipes, Holiday Recipes Tagged With: black beans, chorizo sausages, cilantro, empanadas, olive oil, red onion, video, wraps

Skinny Chicken Quesadilla

January 13, 2010 by keith snow Leave a Comment

Created By: Chef Keith Snow

Description:

Easy to make healthy Mexican inspired dish. Kids love it too!

Ingredients:

[private_Monthly_supporting_Member|Annual_supporting_member|Lifetime_supporting_member]
6 oz white mushrooms, sliced
1 clove garlic, minced
2 whole wheat tortillas (12″ diameter)
4 oz cooked chicken breast, sliced
1/4 red onion, chopped
Lime wedges (garnish)
1 jarred roasted red pepper packed in water, sliced
1/2 c shredded reduced-fat Cheddar cheese
1/2 c salsa
3/4 avocado, sliced and sprinkled with lime juice

Directions:

1. In small nonstick skillet, sauté mushrooms and garlic over medium-high heat, stirring occasionally, until mushrooms are tender, 6 to 8 minutes.
2. Heat sandwich press or waffle iron 5 minutes and spritz with cooking spray.
3. Divide mushroom mixture onto half of each tortilla. Layer on chicken, onion, pepper, and cheese, and fold over tortilla. Place on press or iron and close top.
4. When quesadilla is warmed through and cheese is melted, 5 to 7 minutes, remove from heat. Serve hot, with salsa, avocado, and lime wedges on the side.[/private]

Makes 2 Sandwiches

Cooking Time: 14 minutes

Filed Under: 30 Minute Meals, Chicken & Turkey, Entree, Ethnic Recipes, Mexican Recipes, Spring, Summer Tagged With: avocado, cheddar cheese, chicken breast, garlic, lime, mushrooms, red onion, red pepper, salsa, wheat tortilla

Remoulade Sauce

December 10, 2009 by keith snow Leave a Comment

Created by: Chef Keith Snow

Description:

This sauce is quick and easy and goes great with a nice grilled chicken breast or perhaps a fresh tuna steak.

Ingredients:
[private Monthly Premium Member|Annual Premium Member|Lifetime]

1/2 cup Cornichon — chopped
1/2 each Ancho
1 clove Garlic — minced
1/4 each Red Onion — diced
1/4 bunch Parsley — chopped
1/16 cup Tarragon
1/8 cup Lemon Juice
1/8 cup Mustard
1 1/2 cups Mayonnaise

Directions:

1. Place all ingredients except the mayonnaise in the bowl of a food processor. Pulse until a relish-like consistency develops.

2. Fold mayonnaise into relish.

3. Refrigerate for 30 minutes then serve.
[/private]

Filed Under: Cookonomics, Sauces & Stocks Tagged With: garlic, lemon juice, mayonnaise, mustard, parsley, red onion, tarragon

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