Shrimp & Chorizo Enchiladas

1 bag large shrimp
2 links fresh/raw chorizo
1 poblano pepper
1 can of green chilis
1 onion
2 cloves garlic (or powder)
bag of frozen corn
small corn tortillas (old town tortilla factory or handmade preferred)
tomatillo verde salsa
roasted chipotle salsa
mexican shredded cheese
chipotle powder or in adobo

saute pepper, onion, garlic, chorizo, add shrimp & corn, half the verde salsa, chipotle ~1 tbsp, jalepeno if desired

line baking dish with remaining tomatillo salsa, place cheese in tortillas and filling, fold over and line dish
top with remaining shrimp/sausage mix, cheese, and lines of roasted chipotle salsa on top

bake 375 ~30 min

Serve with fresh slices of avocado and chopped cilantro

Israeli Couscous with vegetables

Cook israeli couscous according to directions (cook in chicken or vegetable stock for additional flavor)

Add in:

Few tablespoons good quality oil (toasted walnut or olive oil)

S&P to taste

Chopped arugula

Roasted red onion

Roasted zucchini

Roasted red pepper

Capers

Greek black olives

Chopped tomatoes (homegrown is best!)

Fresh herbs (oregano, basil, or parsley)

Serve warm or cold.

Truffled Aglio Olio Seafood Pasta

Olive oil Sauce:

Olive oil of choice

4 large cloves garlic

Generous pinch red pepper flakes

lemon zest

truffled sea salt

splash of vanilla

douse of white wine or champagne

Shrimp

Bay Scallops

Crab or Calamari

Fresh angel hair pasta

Make a paste with garlic and truffled salt; Saute garlic paste, red pepper flakes and lemon zest in olive oil; add in seafood, vanilla and alcohol, let reduce.

Toss with fresh pasta, top with shaved truffles, parmesean cheese, and a drizzle of olive oil.

Can substitute dried pasta for fresh, or use risotto. Also use dried black truffles, or truffle oil if no truffled sea salt available.

Nutella Cake with Chocolate Ganache and Toasted Hazlenuts

6 large eggs, separated
pinch salt
1/2 cup unsalted butter, softened
1 13-ounce container Nutellla
1 tablespoon frangelico or rum
1/2 cup finely ground hazelnuts
4 ounces semi-sweet chocolate, melted and
cooled

Ganache:
4 ounces whole hazelnuts
1/2 cup half and half (she calls for heavy cream but I was out, half and half worked well)
1 tablespoon rum
4 ounces semi-sweet chocolate

Preheat oven to 350 degrees; butter a 9-inch springform pan. In a large bowl (preferably metal), whisk the egg whites and salt until stiff. In another bowl, cream the butter and Nutella, then add the rum, egg yolks, and ground hazelnuts. Fold in melted chocolate.
Add a blob of beaten egg whites to the chocolate batter, and mix gently until well-combined. Fold in the remaining whites, one-third at a time, very gently but thoroughly. Pour into springform and bake for 40 minutes. Test for doneness by inserting tester, which should come out mostly clean; lightly pressing finger into top to check for a slight bouncing-back; and observing edges beginning to separate from pan. Let cool completely, in pan, on a rack.
Toast the hazelnuts in a dry skillet, or toaster oven shaking them around frequently. Do it for about 4 minutes, or until they are lightly browned, then let cool completely. If hazelnuts came with skins on, put them in a towel after toasting and rub around; this will remove most of the skins.
Chop chocolate, and add to sauce pan with half and half and rum over medium-low heat. Once chocolate is melted and components are combined, whisk until mixture reaches desired thickness, then cool.

Pour ganache over cake once cooled, and garnish with toasted hazlenuts.

Shepherd's Pie

~ 4 large baking potatoes, peeled, cubed, and boiled in salted water
1/2 cup fat free half and half
1/4 cup sour cream or cream cheese
2 tbsp butter, if desired
salt and pepper to taste
1-1 1/2 lb lean ground meat (beef, turkey, or lamb)
1 large onion, diced
2-3 cloves garlic, diced
1 large bag frozen veggies (peas, carrots, corn)
1/2 cup red wine
few tbsp olive oil
few tbsp chopped herbs (thyme, parsley, sage, etc)
few tbsp worcestershire sauce
few tbsp hot sauce, if desired


boil potatoes until fork tender, drain water and add milk, sour cream, butter, salt and pepper and mash potatoes. additional seasoning to taste. set aside.

saute onion in olive oil, add garlic, meat, worcestershire, and seasonings, and brown on medium high heat. add wine and deglaze pan, then add in veggies and combine. add more seasoning to taste.

spray a casserole dish and pour meat mixture in dish; top with mashed potatoes and sprinkle cheese on top if desired. bake in oven at ~400F until potatoes are lightly golden, about 25 min.


lends itself to many variations! add mushrooms, use mushroom or onion soup mix, top with different style cheeses, use different spices, etc.

Pumpkin Gnocchi with Saged Brown Butter Sauce and Shaved Parmigianno-Reggiano

1 1/2 pounds Idaho potatoes, about 3 large, cubed
1/2 cup pumpkin puree
1/4 cup finely grated Parmesan cheese
1 egg
1/4 teaspoon cinnamon
Pinch allspice
1 teaspoon salt
Freshly ground black pepper, to taste
1 1/2 to 2 cups flour
Salted water, for cooking gnocchi
1/2 pound butter
2 tablespoons fresh sage leaves, minced
1/2 cup shaved Parmesan cheese

Directions
Boil potatoes in salted water until fork tender, drain, and cool slightly. Puree potatoes in food processor until smooth; add the pumpkin puree, cheese, egg, cinnamon, allspice, salt and pepper and mix well. Gradually add in enough flour to form a smooth, slightly sticky dough. Briefly knead the dough to incorporate the flour, being careful not to overwork.
Bring a large pot of salted water to a rolling boil.
Cut the dough into 6 equal pieces and place 1 piece on a lightly floured work surface. Roll piece into a long rope, about 1/2-inch in diameter, flouring lightly if needed. Slice the rope into pieces 1/2-inch wide. Holding one piece at a time, roll the tines of a fork against the dough until slight indentations are formed. Repeat with each piece of dough, setting formed gnocchi on a floured kitchen towel or baking sheet.

Drop gnocchi into boiling water and remove when gnocchi floats to the top, about 3 minutes.

Saute butter over medium-high heat until butter develops a light brown color; reduce heat to medium and add sage. Toss in gnocchi and stir to coat, remove from heat and serve immediately with freshly shaved parmesean.

Add spicy italian sausage for a real kick!

Pearl Sugar Waffles (aka Liege Waffles)

A must try if you have never experienced the heaven that is found within!


2 tbsp active dry yeast (2 packets)
1-1/3 cups warm buttermilk
2 cups AP flour
3 tablespoons granulated sugar
1 egg lightly beaten
1 stick butter melted
1 tbsp vanilla extract
1/4 teaspoon baking powder
Pinch of salt
1 cup pearl sugar (aka hail sugar, or lightly crush sugar cubes into smaller chunks)
Extra flour (for sprinkling)

Directions:

Melt butter in a saucepan, add in buttermilk and yeast (mix should be warm to touch, do not overheat or you will kill the yeast). Add in vanilla, egg, and granulated sugar, and whisk to combine. Mix dry ingredients together in a bowl. Add wet ingredients to dry in small amounts and combine to form dough. Add in pearled sugar last, working it into the dough with your hands if necessary. Cover dough and allow to rise for 30 min. Can chill for 30 min or use straight away. Shape dough into roughly 10 balls; flatten slightly with palm of hand (if dough is wet enough can pour directly into waffle iron), and place each into a well greased waffle iron on medium heat. Cook for 3-4 minutes, careful not to overcook or pearl sugar will burn. Serve warm with powdered sugar on top. No syrup, these aren't Belgian waffles!

Note: sugar will caramelize as it cooks and can make quite a mess of your waffle iron. if you are lucky enough to have an iron with removable plates, it makes for an easy wash. otherwise, proceed with warning! ;)