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CJ's Kitchen

Monthly Archives: March 2014

CJ’s Bell Pepper Burritos

24 Monday Mar 2014

Posted by Chef Charlize in Beef, Mexican

≈ 2 Comments

Tags

Bell Peppers, green, Mexican, Red, stuffed

CJ’S BELL PEPPER BURRITOS

157a

Ingredients  (Serves 4-6)

  • 2 pounds extra lean ground beef.
  • 4 tablespoons minced garlic.
  • 1 large yellow onion, chopped.
  • 1 28 ounce can diced tomatoes, drained.
  • 1 package McCormick’s taco seasoning.
  • 8 bell peppers (4 red, 4 green)
  • 2 cups shredded sharp cheddar cheese.
  • 2 cups frozen corn.
  • 8 dollops sour cream.

157d

Directions

  1. Preheat oven to 350 degrees F.
  2. Cut tops off bell peppers, scoop out insides and seeds.
  3. In a large, deep skillet, brown ground beef and adding onion and garlic until onions softens.
  4. Over medium heat, blend in taco seasoning mix.
  5. Add tomatoes and corn, stirring in all ingredients thoroughly.
  6. Shut off heat.
  7. Place bell peppers in a muffin tray.
  8. Spoon meat mixture inside empty bell peppers.
  9. Top each stuffed pepper with a generous handful of shredded cheese.
  10. Place muffin tray of stuffed peppers into the oven, cook for 20-25 minutes depending on the oven.
  11. Remove peppers from oven when cooked, top each pepper with a dollop of sour cream.
  12. Serve immediately.

 

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Trying a New Recipe Tonight

24 Monday Mar 2014

Posted by Chef Charlize in All Chatter

≈ Leave a comment

My own recipe for Mexican Stuffed Peppers.

Watch for it and a few pictures later (if it’s a success).  🙂

CJ

 

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CJ’s Shrimp & Asparagus Risotto

14 Friday Mar 2014

Posted by Chef Charlize in Fish & Seafood, Italian, Pasta

≈ Leave a comment

Tags

asparagus, Italian, Risotto, shrimp

CJ’S SHRIMP & ASPARAGUS RISOTTO

155

 

Ingredients (Serves 4)

  • 1 tsp olive oil
  • 1 lb large shrimp, peeled and deveined
  • 10 stalks asparagus, trimmed, cut into 1-inch pieces
  • 1/2 cup clam juice
  • 2 cups chicken stock
  • 1/2 cup water
  • 2-3 Tbsp olive oil
  • 1/3 cup finely minced onion
  • 1 cup Risotto pasta
  • 1/2 cup dry white wine
  • 1 Tbsp unsalted butter
  • 1/4 cup Parmigiano-Reggiano cheese, grated
  • Fresh ground black pepper, to taste

Directions

  1. In a small nonstick frying pan, heat 1 tsp olive oil. Sauté the shrimp and asparagus for 2-3 minutes, until the shrimp just curls and turns pink. Remove from the pan to a bowl, and set aside while you make the Risotto.
  2. Bring chicken broth to a boil on the stove top and set aside.
  3. Heat remaining oil in a large, deep skillet. Add the onion, and sauté until soft but not brown, 2-3 minutes.
  4. Stir in the Risotto, making sure to coat each grain, and stir until it begins to turn light brown.
  5. Remove the pan from the heat, and stir in the wine. It will bubble up, so be careful.
  6. Return the pan to the heat. When the liquid is absorbed, begin adding broth, one ladle at a time, letting each bit of liquid be absorbed.
  7. Remove from heat. Add butter, clam juice and cheese, and stir vigorously for 2 minutes, adding additional broth if needed to desired creaminess.
  8. Stir in the shrimp and asparagus.
  9. Season to taste with black pepper, and serve immediately.

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Shanghai Stir Fry

14 Friday Mar 2014

Posted by Chef Charlize in Asian, Lighter Fare, Stir Fry, Vegetables, Vegetarian

≈ 3 Comments

Tags

Asian, low carb, stir fry, vegetables, vegetarian

SHANGHAI STIR FRY

153

INGREDIENTS  (Serves 4)

  • 2 cup(s) bok choy
  • 1 cup(s) peas, sugar snap
  • 2 cup(s) broccoli slaw mix
  • 1 cup(s) mushrooms, shiitake
  • 2 medium pepper(s), red, bell, diced
  • 1 can(s) water chestnuts, canned, (small can), sliced
  • 1 tablespoon ginger root, minced
  • 1 1/2 cup(s) vegetable broth
  • 2 tablespoon scallion(s) (green onions), chopped
  • 1 tablespoon mustard, wasabi
  • 2 tablespoon soy sauce, less sodium

PREPARATION

Coat a nonstick skillet with oil spray. Add the mushrooms, peppers and sauté for two minutes. Add the broccoli slaw.

Slowly, add as much vegetable broth as needed to keep from burning. Then add the ginger, water chestnuts, and scallions, and continue to sauté until vegetables are soft, but still somewhat crunchy.

In a small bowl, mix the wasabi mustard, soy sauce, and vegetable broth to form a sauce. Pour into a pan, and keep on low heat for about a minute.

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Penne Arrabiata

13 Thursday Mar 2014

Posted by Chef Charlize in Gluten Free, Pasta

≈ Leave a comment

Tags

Arrabiata, Gluten-Free, pasta, penne

PENNE ARRABIATA  (Gluten-Free)

151

 

Ingredients:  (Serves 4)

14 oz. gluten-free penne pasta
4-6 tablespoons extra virgin olive oil
1 medium onion, diced
4-6 cloves fresh garlic, minced
1 14.5 ounce can Roma organic diced tomatoes with spicy chiles
2-4 oz. chopped roasted green or red chiles (hot or mild, according to taste preference)
Hot red chile pepper flakes, to taste
Sea salt and fresh ground pepper, to taste
Two teaspoons balsamic vinegar
4 tablespoons shredded Parmesan
4 tablespoons chopped fresh parsley

Instructions:

  1. Bring a large pot of salted water to a rolling boil and cook the penne until it is al dente- tender but still slightly firm.
  2. Meanwhile, in a large deep skillet, heat roughly 4 tablespoons of extra virgin olive oil over medium heat; add the onion; stir and cook until softened.
  3. Add the chopped garlic; stir and cook for a minute.
  4. Add in the fire roasted diced tomatoes, chopped roasted chiles, red pepper flakes, sea salt and pepper, and balsamic vinegar. Stir to combine.
  5. Bring the sauce to a gentle simmer, lower the heat and keep on a low simmer while you boil the penne pasta.
  6. When the penne is ready, drain it and pour it into the skillet.
  7. Drizzle the cooked penne with 2 tablespoons of extra virgin olive oil (or use pasta water). Toss the penne gently to coat it in the Arrabiata sauce.
  8. Serve in warm bowls. Sprinkle generously with shredded Parmesan cheese, and some fresh chopped parsley. 

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Eggplant with Crumbled Beef, Tomatoes & Mint

13 Thursday Mar 2014

Posted by Chef Charlize in Gluten Free

≈ 2 Comments

Tags

beef, eggplant, Gluten-Free

EGGPLANT WITH CRUMBLED BEEF, TOMATOES & MINT (Gluten-Free)

150

Ingredients:  (Serves 4)

2 medium firm eggplants
Sea salt
Extra virgin olive oil
1 medium onion, diced
3/4 pound ground organic free-range beef or buffalo meat
4 cloves garlic, chopped
1 teaspoon dried oregano
1 teaspoon marjoram or basil
1 teaspoon thyme
6 Italian plum tomatoes, seeded and chopped
2 tablespoons balsamic vinegar
1/2 cup light broth or pure plain tomato juice, as needed
2-3 fresh mint sprigs

Instructions:

  1. Preheat the oven to 375ºF.
  2. Slice eggplant in thick slices, lightly salt and set aside for 30 minutes to allow eggplant to weep, which removes the bitterness.
  3. Press with a spatula to squeeze any last remaining liquid. Rinse in cold water briefly; drain. Pat dry with a clean tea towel.
  4. Lay the slices on a baking sheet and brush lightly on both sides with a little olive oil.
  5. Roast the slices in the oven till fork tender and a wee bit crispy around the edges. This takes maybe 20 to 30 minutes or so depending upon your oven, altitude and the thickness of your eggplant.
  6. In the meantime heat a deep sided skillet on medium-high heat and cook the onions for five minutes or so, till softened; add and cook the ground beef, breaking it apart and stirring a bit here and there until nicely browned.
  7. Add the chopped garlic, oregano, marjoram and thyme. Stir and cook a minute.
  8. Add the tomatoes, balsamic and broth; stir and bring to a simmer. season with sea salt, to taste.
  9. Reduce heat and cover, keeping it on a steady slow simmer.
  10. Cook for about 15 minutes- till the beef is thoroughly cooked. If you need a small amount of liquid at this point, add a splash of broth. Remove from heat.
  11. Lightly oil four individual serving gratin dishes or a single shallow baking dish such as an 9 x 12-inch baking dish.
  12. When the eggplant is done remove the baking sheet from the oven and reset your oven temperature to 350 degrees F.
  13. Divide the cooked eggplant slices among the four individual gratin dishes (or layer them into a single baking dish).
  14. Top with the cooked beef and tomato mixture.
  15. Bake in a 350ºF moderate oven till heated through- about 15 to 20 minutes.
  16. Chop some of the mint leaves and sprinkle on the dish before serving. Add a mint sprig for color.
  17. Serve the baked eggplant with a generous crisp green salad.
 
*If you’d like to serve this dish with a grain it pairs well with low glycemic brown rice.

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Pork Roast with Mushrooms & Brown Sugar Apricot & Pomegranate Sauce

13 Thursday Mar 2014

Posted by Chef Charlize in Gluten Free

≈ Leave a comment

Tags

Apricot, Gluten-Free, mushrooms, Pomegranate, Pork, sauce, slow cooker

PORK ROAST WITH MUSHROOMS

& BROWN SUGAR APRICOT & POMEGRANATE SAUCE

149

 

Ingredients:  (Serves 4)
2 pounds boneless pork loin
Extra virgin olive oil, as needed
Sea salt and fresh ground pepper
5 cloves garlic, chopped
1 large sweet onion, sliced
2 cups sliced Baby Bella mushrooms
A sprig of fresh rosemary
For the sauce:
1 8-oz. jar apricot jam- no sugar style
1 1/2 cups unsweetened pomegranate juice
1/4 cup balsamic vinegar
1/2 cup brandy or wine, optional
4-6 tablespoons organic light brown sugar, or honey, to taste
2 teaspoons dried Italian Herbs (A blend of oregano, thyme, sage, rosemary)
1/2 teaspoon cinnamon
1/2 teaspoon mild curry

Instructions:

Turn on your slow cooker to low.
Place the pork loin into the slow cooker. Drizzle with a little olive oil and season with sea salt and fresh ground pepper. Throw in the garlic, onions and mushrooms. Toss in a sprig of rosemary.
Make your sauce:
Combine the apricot jam, pomegranate juice and balsamic vinegar. Stir in the brown sugar, herbs and spices, till smooth. Pour over the pork loin and mushrooms.
Cover and cook for about five hours. Test the internal temperature with a meat thermometer. It should read 145 degrees F.
Take the roast out of the cooker, tent with a piece of foil, and allow it to rest for ten minutes.
Remove the sprig of rosemary and pour the sauce and mushrooms into a medium sauce pan; keep warm until serving. If the sauce is thin, thicken it with a slurry of tapioca or arrowroot (dissolve 1 tablespoon of either starch in two tablespoons cool water or liquid; then add it to the heated sauce; whisk until thickened).

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Thinking of Going Gluten-Free?

13 Thursday Mar 2014

Posted by Chef Charlize in All Chatter

≈ Leave a comment

Thinking of going Gluten-Free?

148

I thought this morning I would share a good article from the Mayo Clinic that clearly outlines what going gluten-free is all about. Additionally, it lists the foods you can eat as well as those to avoid when on a G-F diet.

Many are reporting significant weight loss by changing their diets in this manner but it does require discipline and very likely a significant change to ones eating habits.

Today, I will be adding several more tasty gluten-free recipes for you to try. I think you will find by looking at these recipes that you don’t have to give up flavor by giving up the gluten. Check out the Gluten-Free recipes on CJ’s Kitchen Facebook Page and my blog.

Click this link for the facts on gluten-free diets.
http://www.mayoclinic.org/healthy-living/nutrition-and-healthy-eating/in-depth/gluten-free-diet/art-20048530

CJ

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Turkey Meatballs with Asian Noodles

13 Thursday Mar 2014

Posted by Chef Charlize in Gluten Free

≈ 1 Comment

Tags

Asian, gluten free, lighter fare, Meatballs, noodles, Turkey

TURKEY MEATBALLS WITH ASIAN NOODLES  (GLUTEN-FREE)

147

Ingredients:  (Serves 4)

2 pounds free range organic ground turkey- we use Heidi’s Hens® Certified Organic Turkey
1 1/2 cups gluten-free bread crumbs
1 large spring onion or scallion (or 2 small), diced fine
1 medium large carrot, processed or diced very fine
2 cloves fresh garlic, minced
1 teaspoon grated fresh ginger
2 tablespoons fresh chopped parsley
2 tablespoons fresh chopped mint leaves
2 tablespoons fresh chopped cilantro leaves
1 organic free-range egg, beaten
Juice from 1 fresh medium lime
1 tablespoon molasses or wheat-free tamari sauce
1 tablespoon raw agave nectar or real maple syrup
Sea salt and ground pepper, to taste (use less salt if you use tamari sauce)

Instructions:

Preheat the oven to 350ºF. Line a baking sheet with a reusable Exopat or Silpat. Or double up baking sheets and line the upper pan with parchment paper.

In a large mixing bowl, break apart and blend the ground organic free-range turkey with the gluten-free bread crumbs, using a sturdy metal spoon. Add in the diced spring onion, processed carrot, minced garlic, grated ginger, and fresh herbs. Mix just until blended. Add in the egg, fresh lime juice, molasses (or wheat-free tamari), agave. Mix lightly. Season with salt and pepper as you go- but don’t add too much salt- especially if you use tamari sauce, which is already salty.
Form 28 meatballs using the palms of your hands to roll and round spoonfuls of the mixture. They should be roughly the size of a golf ball. Place the turkey meatballs on the lined baking sheet as you roll them. Wash your hands in hot soapy water- you know this, right?
Bake the meatballs in the center of a pre-heated oven for about 20 to 30 minutes until no longer pink inside. Place the baking sheet on a cooling rack and brush them with a little olive oil.

GLUTEN-FREE ASIAN NOODLES
Ingredients:

1 package gluten-free noodles or spaghetti
Vegetable oil, as needed
2-3 spring onions or scallions, sliced (white and light green sections)
2 cloves garlic, minced
1 fresh diced chile, or hot pepper flakes, to taste
1-2 teaspoons fresh grated ginger- or to taste
3-4 carrots sliced into matchsticks
3 tablespoons molasses or gluten-free Tamari
2 tablespoons balsamic vinegar
Sea salt, to taste
1 12-oz. bag of baby spinach leaves
2 tablespoons each of fresh chopped parsley, mint and cilantro

Instructions:

Bring a pasta pot of water to a rapid boil. Add a dab of vegetable oil. Add the noodles and stir. Cook the quinoa noodles until they are al dente- firm to the bite- not mushy! 4 to 6 minutes. Don’t overcook. I mean it.

Meanwhile, heat a tablespoon of coconut oil in a large wok style pan or skillet over medium-high heat and add in the spring onions, garlic, chile, ginger, and carrots. Stir-fry until the carrots are tender-crisp. They should be done roughly in 4-5 minutes.
Add in the molasses and balsamic vinegar (or if using tamari sauce, use that in place of molasses) and stir to coat. Taste test to see if the carrots need a little salt.
Drain the al dente noodles and quickly add them into the wok/skillet mixture, tossing lightly to coat the strands. Add or adjust seasonings to taste.
Add in the baby spinach and toss again- just to heat through to barely wilting- not even a minute.
Add in half the chopped fresh herbs and toss a bit.
Plate the noodles immediately. Add the turkey meatballs.
Sprinkle with the remaining fresh herbs.

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Italian Veal Milanese with Salsa Verde

12 Wednesday Mar 2014

Posted by Chef Charlize in Beef, Italian

≈ Leave a comment

Tags

Italian, Milanese, Salsa, Veal, Verde

ITALIAN VEAL MILANESE WITH SALSA VERDE

146

INGREDIENTS

  • 4 6 ounce veal escalopes (boneless veal meat)
  • 100g seasoned flour
  • 3 egg, beaten
  • 200g breadcrumbs
  • 100g parmesa, finely grated
  • Oil and butter, to fry

For the salsa verde

    • 1 bunch flat leaf parsley
    • Handful of mint
    • 1 tbsp tarragon
    • 1 tbsp capers
    • 1 tbsp anchovies
    • 1 tbsp Dijon mustard
    • Olive oil

Directions

  1. Place the veal between 2 sheets of plastic wrap, pound and use a rolling pin until thin.
  2. Mix the parmesan and breadcrumbs together.
  3. Dip the chops in flour, then egg, then the cheesy breadcrumbs.
  4. Fry the veal in oil and butter for 3-4 minutes on each side.
  5. Blend all the salsa verde ingredients together in a food processor, adding enough oil to get the desired consistency.
  6. Serve the veal with a big spoonful of salsa verde.

* Serve with sautéed golden potatoes.

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