Go Big Red Recipes For March 15

[Roxy]

Chicken Adodbo:

 

 

1 (3-lb) frying chicken, skinned and cut into serving pieces

5 cloves garlic, crushed

2 bay leaves

3/4 cup soy sauce

1/4 cup apple cider vinegar

1 tablespoon finely grated fresh peeled ginger

1/4 teaspoon crushed black peppercorns

1 tablespoon brown sugar

1 tablespoon cornstarch

1/4 cup chicken stock

Green onions, sliced, for garnish

 

Place the chicken pieces in the slow cooker. Add the garlic, bay leaves, soy sauce, apple cider vinegar, ginger, peppercorns and brown sugar and toss all to coat. In a small bowl, mix the cornstarch and chicken stock together. Pour over chicken and mix gently.

 

Cover and cook on low for 6 - 8 hours (or until chicken is cooked through). Remove the chicken from the slow cooker and keep warm.

 

Take the remaining liquid and put it in a saucepan over medium heat. Cook until reduced to half. Pour over reserved chicken. Garnish with green onions and serve at once.

 

Meatball Sandwich:

 

 

1 slice bread

1/2 - 3/4 lb. ground beef

1/2 - 3/4 lb. sausage

2 eggs

3 Tablespoons grated Parmesan cheese

1/4 teaspoon dried oregano, or 3/4 teaspoon to 1 tablespoon fresh oregano

3 tablespoons chopped fresh parsley

1 1/4 teaspoons salt

1/4 teaspoon paprika

1/4 cup finely diced onion

1 clove finely diced garlic

 

Preheat oven to 350F.

 

Soak one slice of bread in water, milk, or stock to cover.

 

Take ground beef and sausage and put them in a bowl. Add eggs, Parmesan cheese, oregano, parsley, salt and paprika.

 

In a small skillet, brown onion in butter or olive oil. Add garlic and saute.

 

Add onions and garlic to meat mixture. Wring the liquid from the bread and add it to the meat mixture. Mix everything together and form into 1 inch balls.

 

Place balls in a casserole dish and place in preheated oven. Cook for about 30 minutes, or until done.

 

 

Shrimp Pasta in White Sauce:

 

 

Shrimp Pasta in White Sauce

 

1/2 c butter

1 c sliced mushrooms

1/4 onion, diced

1 lb shrimp, peeled & deveined

1/4 c flour

1 c chicken broth

1 c cream or evaporated milk

1/2 c fresh Parmesan cheese

dash of nutmeg

1/4 t garlic powder

3/4 c steamed asparagus, but on a diagonal in 1/2 in. pieces

12 oz pasta noodles

 

Boil water in a large saucepan. Add noodles and cook until al dente.

 

In the meantime, melt 1/4 c butter in a medium saucepan over medium heat. Slowly cook the onions and then add mushrooms and cook until both are tender. Add shrimp and cook until shrimp have changed color and are cooked through.

 

In another large saucepan, melt the other 1/4 c butter. Add flour and stir until combined. Cook and stir for about 2 minutes. Then stir in chicken broth, cream, and pepper to taste. Add garlic powder and nutmeg to taste as well. Stir in the Parmesan cheese. Simmer 5-10 minutes or until it thickens. Stir the mushroom-shrimp mixture and asparagus into the sauce and combine. Serve over hot pasta.

 

Sliced Mushrooms With Melted Mozzarella and Thyme:

 

 

A couple big handfuls of very thinly sliced Mushrooms

2 5-oz balls of mozzarella, torn into small pieces

A sprig of fresh thyme, leaves picked

Sea salt and freshly ground pepper

Extra Virgin Olive Oil

 

On an ovenproof platter, spread the mushrooms in a one layer. Scatter the cheese over the top, followed by the thyme leaves. Season with salt and pepper, drizzle with olive oil, and place under the broiler.

 

Broil for a few minutes, checking frequently. It is ready when the cheese is melted and bubbly.

 

 

Tamale Pie:

 

 

lb ground beef

1/2 medium onion, chopped

2 cloves garlic, chopped

10 oz enchilada sauce

1/2 c whole-kernel corn

1/4 c sliced olives

1 t salt

 

For Crust:

1 1/2 c cornmeal

1 c water

3/4 c evaporated milk

1 t salt

1/2 c (4 oz can) diced green chiles

1/2 c shredded colby jack cheese

sliced jalapenos (optional)

 

For Filling:

Cook beef, onion and garlic in a large skillet until beef is browned; drain. Add enchilada sauce, corn, olives and salt.

 

For Crust:

Preheat oven to 425F. Grease 9x9 baking dish

 

Combine cornmeal, water, evaporated milk and salt in a medium saucepan. Cook over medium-high heat, stirring frequently, 5 to 7 minutes, or until thickened. Stir in chiles. Reserve 1 c cornmeal mixture; spread remaining corn meal mixture on bottom and up sides of the prepared baking dish.

 

Bake for 10 minutes. Cool slightly. Spoon beef filling into crust. Spread reserved cornmeal mixture on top. Bake for 15 to 20 minutes. Sprinkle with cheese. Bake for an additional 5 to 10 minutes, until cheese is melted. Garnish with jalapenos.