At Home Chefs

Just a few fatties sharing recipes.

Margarita rocks

Recipe submitted on February 2nd, 2013

Juice of 2 limes
3 oz silver tequila
.5 oz simple syrup
.5 oz Cointreau
Splash OJ

Shake with ice and pour

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Zucchini Angel Hair Pancake

Recipe submitted on July 29th, 2011

3 cups shredded zucchini
1 teaspoon salt, divided
8 oz. package angel hair pasta, broken into 3-inch pieces
1/2 cup low sodium marinara sauce
1/3 cup all purpose flour
1/3 cup reduced fat sour cream
1/4 cup fresh Parmesan cheese, grated
2 Tbsp. minced shallots
1 Tbsp. fresh basil
1 tsp. fresh oregano, chopped
1/2 tsp. baking powder
1/2 tsp. black pepper
2 large eggs, slightly beaten
1 garlic clove, minced
1 Tbsp. butter

1. Place zucchini in a colander and sprinkle with 1/2 tsp. salt. Toss well. Drain for 20 minutes, tossing occasionally. Press zucchini between paper towels until barely moist.

2. Cook pasta according to package directions, omitting salt and fat.

3. Bring marinara to a simmer in a small saucepan; keep warm

4. Combine remaining salt, flour and the next 9 ingredients into a large bowl. Add zucchini and pasta to bowl; toss well.

5. Melt butter in a large nonstick skillet over medium-high heat. Add zucchini mixture to pan, pressing down. Cook for 5 minutes or until bottom is lightly browned. Carefully turn pancake over; cook other side until golden brown.

Cut into wedges and serve with marinara.

Posted in Pasta, Tahoe, Vegetables | Comments Off

Honey Lime Chicken Fajitas with roasted salsa verde

Recipe submitted on July 28th, 2011

Roasted Salsa Verde
1 Tbsp. vegetable oil
1 cup tomatillos, husked and quartered (about 3)
1 cup poblano, seeded and chopped
1/2 cup onion, chopped
2 Tbsp. jalapeno, seeded and chopped
3 garlic cloves
1/4 cup chopped fresh cilantro
1 Tbsp. fresh lime juice
Salt and pepper to taste

Marinade
1/2 cup fresh lime juice
1/3 cup local honey
1/4 cup garlic, minced
1/2 tsp. cayenne pepper

1 1/2 lb. boneless, skinless chicken breast
2 cups queso blanco or Monterey Jack, shredded
1 pkg. flour tortillas (6″)

Directions for Roasted Salsa Verde
1. Place a 2 qt. baking dish inside the oven; preheat to 500 degrees

2. Toss tomatillos, poblano, onion, jalapeño and garlic cloves and oil in a bowl. Transfer to preheated baking dish and roast until tender, about 15 minutes.

3. Pulse vegetables in a food processor with cilantro, lime juice, salt and pepper to blend; if thick, add water as needed.

Directions for Fajita Chicken
1. Whisk 1/2 cup lime juice, honey, minced garlic, cayenne, salt and pepper together. Pour marinade over chicken in a resealable bag and marinate in refrigerator for 30 minutes.

2. Preheat grill to medium. Remove chicken from marinade and grill to an internal temperature of 165 degrees, about 6 minutes per side, brushing with marinade every few minutes. Allow chicken to rest for 5 minutes before slicing into strips.

3. While chicken is resting, turn grill heat to low and grill tortillas 1 minute on each side.

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Posted in Chicken, Main Course, Tahoe | Comments Off

Pecan Chocolate Chip Cookies

Recipe submitted on July 23rd, 2011

1/2 cup (100 grams) granulated sugar
1/2 cup (120 grams) firmly packed light brown sugar
8 tablespoons (1 stick) (115 grams) unsalted butter, cold, cut into 1/2-inch (1cm) pieces
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/4 cups (175 grams) all-purpose flour
1/4 teaspoon salt
1 1/2 cups (200 grams) semisweet chocolate chunks
1 cup(130 grams) pecans, toasted and chopped

Adjust the oven rack to the top 1/3 of the oven and preheat to 300F (150C). Line baking sheet with parchment paper.

Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda. Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips and nuts.

Scoop the cookie dough into 4-tablespoon balls and place 8 balls, spaced 4 inches (10cm) apart, on each of the baking sheets.

Bake for 18 minutes, or until pale golden brown. Remove from the oven and cool on a wire rack.

Store at room temperature in an airtight container for up to 3 days.

Makes about 10 large bakery style cookies.

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Posted in Bakery, Cookies, Dessert, Tahoe | Comments Off

Green Bean & Potato Salad with Dijon Vinaigrette

Recipe submitted on July 23rd, 2011

For the vinaigrette, whisk:

1/2 cup extra-virgin olive oil
1/4 cup dry white wine
1/4 cup white wine vinegar
3 Tbsp. Dijon mustard
2 Tbsp. minced shallots
2 cloves garlic, minced
Salt and pepper to taste

Whisk together all ingredients in a small bowl; season with salt and pepper and set aside.

For the salad:

3 lbs. red or yellow new potatoes, cut into 1-inch wedges
1 lb. fresh green beans, trimmed and halved crosswise

Cover potatoes with cold salted water in a pot. Bring water to a boil, and cook potatoes until tender, about 6-8 minutes. Remove with a slotted spoon, and arrange in a single layer on a baking sheet. Pour 3/4 cup vinaigrette over warm potatoes; let cool, 20-30 minutes.
Boil green beans in same pot of water until tender, 4-5 minutes. Transfer beans to a large bowl and toss with remaining vinaigrette; set aside to cool.

Cook 6 strips bacon, diced in a skillet until crisp; transfer to a paper-towel-lined plate.

Gently stir potatoes and green beans and season with salt and pepper. Top with bacon.
For a vegetarian version, simply omit the bacon.

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Posted in Pork, Salad, Tahoe, Vegetables | Comments Off

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