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MOST DELISH’s First Submission

February 13, 2011

Hello Foodies.  This is for all of you who like to bake, cook, grill, roast, saute, fry, mix, steam and basically do anything remotely related to food.  Starting on March 13th, THE BASICS will have a new section called, Most Delish.  Each week, Most Delish, will feature one lucky reader’s recipe along with a photo of that recipe.  This is your chance to have your dish or beverage showcased and viewed by  THE BASICS readers.

• The first recipe submission is your favorite dinner dish.  Think outside the box or should I say souffle dish.  Just write in your recipe’s name and title and if you like, a brief description, or why it’s your favorite.  Is it an old family recipe or one your family loves.  Once the winning recipe is chosen, then you will be asked to submit two photos of the dish. Good Luck!

18 Comments leave one →
  1. zoey permalink
    February 13, 2011 10:04 PM

    So my favorite winter recipe is slow cooked short ribs… My family loves it because it is so flavorful and melts in your mouth.

    2 lbs beef short ribs
    paul prudhomme’s meat magic seasoning
    1 yellow onion
    2 carrots
    mushrooms of your choice
    beef stock
    red wine

    This recipe could not be easier. Place the short ribs in your baking dish and season. Add sliced veggies. Pour in beef stock and red wine until beef is submerged. Cover dish with foil and cook at 350 for 4ish hours. If possible turn meat every hour or so. Cook uncoved for the last 1/2 hour to let some of the liquid cook off. Let sit for 1/2 hour before serving.

  2. February 15, 2011 2:40 PM

    My absolute favorite dish, hands down is Steak Fajita Chili. We have been making this for a few years and it is a family favorite! I found the recipe from Food Network magazine, but have adjusted it and have made it my own. It’s to die for and everyone wants the recipe for their own menu planning!

    Steak Fajita Chili
    • 1 1/4 cups canola oil
    • 4-5 pounds boneless beef short ribs
    • Kosher salt and freshly ground pepper
    • 64 oz. low-sodium beef broth (you will not actually use all of it)
    • 1 small onion, finely diced
    • 1 red or green bell pepper, chopped
    • 1 1/2 tablespoons ground cumin
    • 2 tablespoons hot chili powder
    • 1 1/2 tablespoons chopped fresh oregano
    • 3/4 cup all-purpose flour
    • 1 C frozen corn kernels
    • 1 15-ounce can cannellini beans, drained and rinsed
    • Guacamole, sour cream, taco-blend cheese and fried tortilla strips, for garnish
    Heat 1/4 cup canola oil in a large soup pot or Dutch oven over medium-high heat. Season the short ribs with salt and pepper and sear until golden brown, 3 to 4 minutes per side. Transfer the meat to another large pot (set the first pot aside) and add the broth. Cover and cook until tender, about 1 hour 30 minutes.
    Meanwhile, heat the remaining 1 cup oil in the reserved pot over medium heat. Add the onion, bell pepper, cumin, chili powder, oregano, flour, 1 tablespoon pepper, and salt to taste. Cook, stirring, until the flour is smooth, 3 to 4 minutes. Remove from the heat and set aside until the meat is done.
    Transfer the short ribs to a cutting board; cover the broth and set aside. Let the meat cool slightly, then cut into chunks. Place the pot with the vegetables over medium-high heat. Slowly add the warm broth and whisk until smooth. Stir in the chopped short ribs and the beans, bring to a simmer and cook until thickened, about 15 minutes. Ladle into bowls and garnish with guacamole, sour cream, cheese and fried tortilla strips, for a little extra crunch.
    CHEF NOTE: Only add enough broth to bring the chili to the desired thickness. I only use about ½ to ¾ of what is left in the pot. But, I like my chili somewhat thick.

    • February 18, 2011 12:12 PM

      I’ll actually submit my husband’s favorite recipe (it’s a favorite of mine too, but he absolutely loves this!). It’s a Moroccan dish called Seafood B’stilla. I have to type it up later…

  3. February 20, 2011 4:33 PM

    Could you pick something from my blog? I like Bolognese birthday. Do I need to retype it here or just leave the link?

    Heather Tallman

    • February 20, 2011 5:18 PM

      Hi Heather,

      Actually, you just need to submit the title and, if you like, why you picked this dish. The winner (if they have blog or website ) will be linked to it. If not, then I will need the recipe. I think you are okay for the first pick. Each week it will change to some new recipe the readers might like to see, like a peach recipe in mid August.

      Have a Good Day,

  4. Andrew permalink
    February 20, 2011 7:12 PM

    Crazy simple tasty dish I call SLEEPING ROAST CHICKEN cuz it roasts on a “bed” of onions, lemon and garlic. Knocks my socks off each time.

  5. permalink
    February 20, 2011 9:47 PM

    *** Barbequed Steak with Camembert Cheese

    Purchase some organic rump steak
    Buy some Camembert Cheese.
    Marinate the Steak in Honey, Garlic and Soy Sauce over night.

    * Bbq meat on outdoor bbq grill and when turning over to cook other size place camembert cheese slices on top until melted.

    * Serve with a Pumpkin and Fetta Salad (Fetta diced, Roasted pumpkin pieces diced into small squares, Rocket Lettuce, Tomato diced into small squares, Balsamic Vinegar, Lemon Juice and Garlic) – Cabernet Merlot – Sir James Three Grape Blend.

    Sit around the bbq rugged up in the warm air with friends and enjoy a steak with melted cheese !

  6. permalink
    February 20, 2011 9:50 PM

    BBq Steak with Camembert Cheese ! I like this dish because it warms the palate in winter. It is simple and easy to make. Great for a Friday night with friends ! Happy cooking ! Emily

  7. February 21, 2011 2:59 PM

    Chicken Pepperonata

    This has a turned into a family favorite. Its filling, healthy, delicious, beautiful and all in one dish!
    The colors of Sunshine and the flavors of the Mediterranean


  8. February 22, 2011 9:26 PM

    My favorite, Baked Chicken Thighs with Brown Rice. It is a one-dish meal that is easy to prepare and my family loves it.

  9. February 25, 2011 1:49 PM

    Tomato pie made with a buttermilk biscuit crust, hands down. It’s layered with ripe, juicy tomatoes, mayo (trust me, it’s good!) and sharp cheddar cheese on a bed of fluffy Italian herb-seasoned biscuit dough. So good for dinner any time of the year, and super easy to make!

  10. February 26, 2011 4:56 PM

    My favorite dinner recipe is Tomatillo Pork. I adapted it from a Rick Bayless’ recipe. It’s sweet and spicy and really hits the spot on a cold winter night!

  11. March 7, 2011 12:09 PM

    One of my favorite meals to eat is homemade chicken noodle soup with a splash of latin flavor. The process and flavors make it easy and tasty. Who does’;t enjoy a good bowl of hearty soup on a cold evening or when felling under the weather?

  12. March 8, 2011 10:04 PM

    These Enchiladas won first prize at the LA County Fair this summer. I know this because I had the pleasure of being a culinary judge and helped choose them!! I saved the recipe and have been making them ever since (with a few minor tweaks to the original recipe). They are super healthy but they taste so great you’ll swear you’re splurging on your diet. Even my parents, who are very picky eaters and adverse to health foods loved them, and had absolutely no idea there was tofu in them. Try these for yourself!!

    **Surprise **Vegetarian Enchiladas, Adapted from a first prize recipe at the LA County Fair
    *The surprise is tofu, and these enchiladas are so good you don’t even notice it’s there. Even my parents who are extremely picky and adverse to health foods did not notice the tofu and ate seconds and thirds of these enchiladas.

    1 container extra firm tofu, diced in small cubes. (*squeeze as much of the water out with paper towels as you can to help the tofu brown.)
    1 large zucchini, diced
    1 small onion, diced
    1 14oz can sliced black olives, drained
    1 handful fresh cilantro, chopped
    2 ears fresh corn, kernels cut off the cob
    1 small red bell pepper, diced
    2 1/4 cups shredded Mexican cheeses (I found a great Mexican 4-cheese blend at Sprouts Grocery Store)
    Small corn tortillas
    1 large jar of preferred enchilada sauce. I used *El Pato brand. It was delish.
    Oil, salt, pepper, oregano.

    Salt and pepper the tofu really well. Bland tofu is nasty. Saute the small cubes of tofu until golden brown, and the outsides seem almost crisp.Taste a piece, and add some more seasoning if necessary. Place tofu in a large bowl. Saute the onion, zucchini, corn, and bell pepper until softened, about 5 min. Add to the bowl. Add the olives, cilantro, more salt and pepper and some oregano to the mixture. Add a cup and a half of the cheese to the bowl, once the vegetables have cooled. Warm up the enchilada sauce. Spray a 9 X 13 dish with cooking spray and pour 1/3 cup of the enchilada sauce evenly in the bottom of the dish. Microwave the corn tortillas two or three at a time in a damp paper towel for 15-20 seconds. **I learned that if you don’t microwave them long enough then the tortillas don’t bend well and crack when you try to roll them up. Dip the warm tortillas in the enchilada sauce (Don’t be shy with the sauce). Lay tortillas in the dish and spoon in the tofu, vegetable and cheese mixture. Roll the tortillas up, seam side down. Repeat until done. Pour some additional enchilada sauce on top and sprinkle liberally with the remaining cheese. Cover with foil, and bake at 350 for 30 min.

  13. March 12, 2011 2:25 PM

    This apparently works and if not, cooking for love is always a good idea! Not my original recipe, but sure worth sharing. Here ya go:

    Back in January 2004 Glamour published a recipe for “Engagement Chicken,” so called because soon after staffers whipped it up, their boyfriends popped the question. When Glamour reader Laura Wheeler made it for her guy, she topped it off with her self-titled “Hook-Him Apple Pie.” Sure enough , he proposed. Will these recipes work for you? Try ’em and let us know!
    Engagement Chicken

    * 1 whole chicken (approx. 3 lb.)
    * 2 medium lemons
    * Fresh lemon juice (1/2 cup)
    * Kosher or sea salt
    * Ground black pepper

    Place rack in upper third of oven and preheat to 400 degrees. Wash chicken inside and out with cold water, remove the giblets, then let the chicken drain, cavity down, in a colander until it reaches room temp (about 15 minutes). Pat dry with paper towels. Pour lemon juice all over the chicken (inside and outside). Season with salt and pepper. Prick the whole lemons three times with a fork and place deep inside the cavity. (Tip: If lemons are hard, roll on countertop with your palm to get juices flowing.) Place the bird breast-side down on a rack in a roasting pan, lower heat to 350 degrees and bake uncovered for 15 minutes. Remove from oven and turn it breast-side up (use wooden spoons!); return it to oven for 35 minutes more. Test for doneness—a meat thermometer inserted in the thigh should read 180 degrees, or juices should run clear when chicken is pricked with a fork. Continue baking if necessary. Let chicken cool for a few minutes before carving. Serve with juices.

    Read More

  14. March 15, 2011 10:57 PM

    My favorite is grilled fish in madre cacao. the use of madre cacao branch and leaves
    give the fish a delicate taste.

  15. March 16, 2011 2:05 AM

    The show is on! These Hot & Juicy Baked Cheesy Bacon Scallops have always been the center of attention at every dining event since I created last X’mas. They’re remarkably juicy & flavourful & have become our family’s fave!

    The best compliment came from my hubby, who is a fussy eater. He was full of praises for this dish & it meant a lot. As the saying goes, “Best way to a man’s heart is through his stomach” & I think I did it! Hooray!!

    Luxury Indulgence

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