Recipes Archives - Page 3 of 18

Spaghetti Squash Carbonara

Recipe courtesy of https://allrecipes.com

Ingredients for Spaghetti Squash Carbonara:

1 large spaghetti squash (4 to 5 pounds)
3 tablespoons olive oil, divided
salt to taste
8 ounces pancetta, cut into 1/4-inch dice
2 large egg yolks
1/2 cup water
1 tablespoon freshly ground black pepper
2 tablespoons unsalted butter, cubed
1/2 cup grated Parmigiano Reggiano cheese, plus more for serving
1/2 cup grated pecorino Romano cheese
2 tablespoons chopped fresh Italian parsley, for garnish

Instructions

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment.
Cut 1 inch off each end of squash. Carefully cut squash crosswise into 3 equal sections. Use a spoon to scrape out all the seeds.
Place squash pieces on the prepared baking sheet. Coat both sides of each section with 1 tablespoon olive oil. Generously season both sides with salt.
Roast in the preheated oven until squash is tender, and strands can be easily pulled apart, 1 to 2 hours. Separate strands with two forks into “spaghetti.”
Meanwhile, cook pancetta in remaining 2 tablespoons olive oil until lightly browned, or as browned as you like, 5 to 10 minutes. Remove from heat; set aside.
Add egg yolks, water, and freshly ground black pepper to a large mixing bowl, and whisk thoroughly.
Transfer hot squash “spaghetti” into the bowl, and add butter and cooked pancetta, along with all rendered fat in the pan. Toss thoroughly with forks until evenly mixed. If desired, reserve a tablespoon or two of cooked pancetta to garnish the top once the final dish is baked.
Add the Parmigiano and pecorino cheeses, and toss again. Taste for salt and add more if needed. Transfer into a shallow baking dish, and top with a little more grated Parmigiano Reggiano.
Return to the oven at 400 degrees F (200 degrees C) until heated through, about 15 minutes. To serve, scatter reserved pancetta over the top and sprinkle with a little more grated cheese and parsley.

Grilled Prosciutto-Wrapped Peaches with Burrata and Basil

Recipe courtesy of https://allrecipes.com

Ingredients for Grilled Prosciutto-Wrapped Peaches with Burrata and Basil:

2 ripe, sweet (but not soft) freestone peaches
3 thin slices prosciutto, or more as needed, torn into ribbons
8 small bamboo skewers, soaked in water 20 minutes
6 ounces burrata cheese
1 tablespoon extra virgin olive oil, for drizzling
Coarse sea salt to taste
Freshly ground black pepper, to taste
1 tablespoon finely sliced fresh basil leaves

Instructions

Preheat an outdoor grill at medium-high heat and lightly oil the grate.
Cut peaches in half and remove peach stones. Cut each half in half again.
Wrap prosciutto around each peach section; secure with small bamboo skewers.
Grill peaches, turning often, until prosciutto gets a little crisp around the edges and peaches begin to caramelize, about 6 minutes.
To serve, spoon burrata onto serving plates. Remove peaches from skewers; place several grilled peaches around cheese. Drizzle with olive oil. Top with a sprinkle of sea salt and pepper; garnish with basil.

Stuffed Eggplant

Recipe courtesy of https://allrecipes.com

Ingredients for Stuffed Eggplant:

1 (1½ pound) eggplant, halved lengthwise
3 tablespoons olive oil, divided
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 pound sweet Italian sausage, casings removed
1 cup chopped onion
1 cup sliced fresh mushrooms
4 cloves garlic, minced
2 tablespoons chopped fresh basil
1 cup tomato-basil pasta sauce
3/4 cup Italian seasoned panko bread crumbs, divided
1/2 cup grated Parmesan cheese, divided

Instructions

Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with foil.
Cut around the edge of the flesh in each eggplant half using a sharp paring knife, leaving a 1/2-inch border. Scoop out flesh using a spoon, leaving 1/2-inch-thick shell; reserve flesh and chop into bite-size pieces.
Brush shells with 2 tablespoons olive oil and season with salt and pepper; set aside.
Heat remaining 1 tablespoon olive oil in a large, deep skillet over medium high heat. Add sausage, onion, mushrooms, and garlic; cook and stir until sausage is evenly brown. Stir in reserved chopped eggplant and basil. Add pasta sauce; cook and stir for 5 minutes. Mix in 1/2 cup of panko and 1/4 cup Parmesan cheese.
Stuff mixture into eggplant shells. Combine remaining panko and cheese in a small bowl; sprinkle over stuffing.
Bake in the preheated oven until eggplant is tender, 45 to 50 minutes.

Sweet Potato Oranges

Recipe courtesy of https://allrecipes.com

Ingredients for Sweet Potato Oranges:

6 medium oranges
3 cups cooked, mashed sweet potatoes
1 cup white sugar
1 cup unsalted butter, softened
¼ cup orange juice
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 tablespoon grated orange zest
1 cup brown sugar
1 cup chopped pecans
½ teaspoon all-purpose flour

Instructions

Preheat the oven to 350 degrees F (175 degrees C).
Cut 1/2 inch off one end of each orange and spoon out flesh. Place orange shells into a deep casserole dish.
Mix sweet potatoes, white sugar, 1/2 cup softened butter, orange juice, eggs, vanilla, and orange zest in a large bowl with an electric mixer until smooth. Spoon into orange shells.
Combine remaining 1/2 cup butter, brown sugar, pecans, and flour in a small saucepan over medium heat. Cook, stirring occasionally, until sugar dissolves and butter melts, 3 to 4 minutes; spoon mixture over oranges. Add 1/2 inch water around orange shells in the casserole dish.
Bake in the preheated oven for 30 minutes.

Baked Feta & Tomato Portobellos

Recipe courtesy of https://allrecipes.com

Ingredients for Baked Feta & Tomato Portobellos:

4 (4- to 5-inch) portobello mushrooms
2 tablespoons extra-virgin olive oil
2 1/2 teaspoons minced garlic
1 teaspoon chopped Calabrian chiles
1/2 teaspoon dried oregano
4 ounces tiny cherry tomatoes, halved if large
2 ounces feta cheese, crumbled into large pieces
1 tablespoon chopped fresh basil
1/4 teaspoon salt
1 tablespoon balsamic glaze

Instructions

Preheat oven to 475°F. Using a spoon, gently scrape out and discard gills and stems from mushrooms, being careful to leave sides intact. Wipe tops with a damp paper towel. Place the mushroom caps, stem-side down, in a 2- to 3-quart baking dish. Bake until liquid has released, about 10 minutes.
Meanwhile, stir oil, garlic, chiles and oregano together in a medium microwave-safe bowl. Microwave on High until sizzling, about 15 seconds. Add tomatoes; toss until evenly coated.
Remove the mushrooms from the oven; carefully transfer, stem-side down, to a paper-towel-lined plate. Wipe the baking dish clean and blot the mushrooms as dry as possible. Coat the baking dish with cooking spray. Return the mushrooms to the baking dish, stem-side up, blotting excess liquid with a paper towel. Evenly divide the tomato mixture among the mushrooms. Top with feta and drizzling with any remaining oil mixture.
Bake until the tomatoes have burst and the feta is soft, 10 to 13 minutes. Sprinkle the mushrooms evenly with basil and salt; drizzle with balsamic glaze.

Strawberry Barbecue Beef

Recipe courtesy of https://allrecipes.com

Ingredients for Strawberry Barbecue Beef:

8 ounces strawberries, hulled and halved, plus 1 pound strawberries, hulled and chopped, divide
2 tablespoons water
2 tablespoons ketchup
2 teaspoons light brown sugar
2 teaspoons plus 2 tablespoons chopped fresh basil, divided, plus more for garnish
2 teaspoons plus 2 tablespoons white wine vinegar, divided
2 teaspoons minced garlic, divided
1/8 teaspoon ground white pepper
1/8 teaspoon plus 1 1/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1 1/4 to 1 1/2 pounds beef flank steak
1 cucumber, peeled, seeded, and chopped
2 tablespoons finely chopped red onion

Instructions

Preheat the oven to 400 degrees F (200 degrees C). Line the bottom and sides of a rimmed baking sheet with parchment paper to catch all the cooking liquid. Arrange halved strawberries on baking sheet.
Roast in the preheated oven until fragrant, soft, and caramelized, about 20 minutes.
For sauce, transfer roasted strawberries and their juices to a small saucepan. Stir in water, ketchup, brown sugar, 2 teaspoons basil, 2 teaspoons vinegar, 1 teaspoon garlic, white pepper, and 1/8 teaspoon salt. Bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, 20 minutes. Remove from heat, let cool slightly, then transfer sauce to a food processor or blender. Blend until smooth.
Preheat an outdoor grill to medium-high heat, 375 to 400 degrees F (190 to 200 degrees C). Oil grill grates. Sprinkle 1/4 teaspoon salt and the black pepper over steak. Grill steak, covered, 10 minutes. Turn steak and brush lightly with sauce. Continue cooking, brushing with sauce every 3 minutes, about 10 minutes more. An instant-read thermometer inserted into thickest part should register 130 degrees F (54 degrees C) for medium-rare or 140 degrees F (60 degrees C) for medium.
Transfer steak to a cutting board; cover loosely with foil and let rest 10 minutes. (After resting, temperature should register 135 degrees F (57 degrees C) for medium-rare or 145 degrees F (65 degrees C) for medium.)
For salsa, toss together chopped strawberries, cucumber, onion, the remaining 2 tablespoons each basil and vinegar, and the remaining 1 teaspoon each garlic and salt in a medium bowl. Chill salsa, covered, up to 4 hours.
Thinly slice steak. Serve with strawberry salsa and garnish with additional basil.