ROTD: Tortellini & Pumpkin Alfredo Sauce

Its cold. And when it is as cold as it has been, there is nothing better than coming home to a warm house, filled with good food and great conversation. If you can’t find a bit of good conversation, don’t worry well help you at least supply the great meal to keep you from going stir crazy in that prison you call home.

Today is National Tortellini Day and we scooped up a recipe and gave it a bit of reworking to make it suitable for our readers who just don’t have all day to spend in the kitchen making an entire meal from scratch.

This recipe for Tortellini & Pumpkin Alfredo Sauce is quick, easy and delicious three things we really love around these parts.

Enjoy!

(click Read More for the Entire Recipe) 

Cold Weather calls for Spicy Fish Stew

Like the great Louis Armstrong once sang, “Baby Its Cold Outside” and when those temperatures drop, having something warm to eat is essential to avoiding getting sick. The thing is, you can only eat so many hot sandwiches and bowls of chicken noodle soup before you begin to go crazy. 

So here we go with a quick and easy recipe for a Fish Stew that should take you no more than 15 or 20 minutes from start to finish and will leave you feeling full and warm but still light on your feet and not in need of a nap.

Enjoy!

(click read more for the Entire Recipe)

ROTD: Honey Glazed Carrots

Honey Glazed Carrots.

A simple yet elegant side, that imparts a woodsy flavor combined with light tangy glaze from the honey & lemon, these Honey Glazed Carrots go perfectly alongside some roasted or grilled chicken. Then again not much doesn’t sit lovely alongside some good old bird. Try these out before Thanksgiving and perfect your skills, they don't take much effort and even make a mixed drink seem healthy.

(click Read More for the entire recipe)

ROTD: Chicken, Sausage & Peppers

Chicken, Sausage & Peppers, is one of those recipes that anyone can do, almost anything can be used to make it pop that much more and it doesn’t take but a few minutes to pull together. 

One of those great, sobering up meals that can be made in mass amounts to help friends before they hit the road after a long night, this Chicken, Sausage and Peppers recipe is an old school classic that just about everyone I know enjoys eating especially after a few strong drinks.

Enjoy!

Ingredients

2 TBS unsalted butter

¾ lb sweet or hot Italian sausage or chicken & apple  sausage, cut into ½“  chunks

¾ lb skinless, boneless chicken breasts, cut into chunks

Kosher salt and freshly ground pepper

1 TBS all-purpose flour

1 tsp smoked paprika

½ tsp cayenne pepper

½ tsp Creole seasoning

1 small onion, chopped

2 Italian green frying peppers, cut into 1-inch pieces

3 cloves garlic, roughly chopped

½ cup dry white wine

¾ cup low-sodium chicken broth

¼ cup roughly chopped fresh parsley

2 jarred pickled cherry peppers, chopped, plus 2 TBS liquid from the jar

Directions

Heat 1 TBS butter in a large skillet over medium-high heat.

Cook the sausage until golden, about 2 minutes.

Season the chicken with salt and pepper then toss with the flour, paprika, cayenne, Creole seasoning; add to the skillet and cook until browned but not cooked through, about 3 minutes.

Add the onion, peppers, garlic, ½ tsp Kosher salt, and pepper to taste and cook 3 minutes.

Add the wine, scraping up any browned bits; bring to a boil and cook until slightly reduced, about 1 minute.

Add the broth and bring to a gentle simmer.

Cover and cook until the sausage and chicken are cooked through, about 5 minutes.

Transfer the chicken, sausage and vegetables to a platter with a slotted spoon. Increase the heat to high and stir the parsley and cherry peppers and their liquid into the skillet; boil until reduced by one-third, 2 to 3 minutes.

Remove from the heat and stir in the remaining 1 TBS butter.

Pour the sauce over the chicken mixture.

Korean Spiced Beef, Shiitake Mushrooms & Noodles

We used to frequent a few Korean spots a few years ago, but none of them could come close to a dish a good friend of ours used to make in South Orange County or San Clemente for those that really know the area. She used to have our friends house smelling like all sorts of goodness as soon as you stepped in the door. I was lucky enough to get her version of her Korean Spiced Beef & Noodles, something she said her mother used to cook for her and her brother when they were kids. We have been working on the dish for a few years and have changed just a few things to make it work for us, but none the less it is delicious and healthy.

The flavors of the beef, shiitake mushrooms and brown sugar, are absorbed by the noodles creating an amazingly light, yet filling meal.

Enjoy 
(click Read More for the Entire Recipe)

Grilled Pork Chops & Chimichurri Sauce w/ Smashed Potatoes

We got an email about pork chops and how can they be cooked instead of eating them fried. We are lovers of fried & smothered pork chops, but we know they can be as deadly as a car full of cops with something to prove. These pork chops get their flavor from a few choice ingredients and a good searing to lock in the flavor, but not so seared they are like eating dried pieces of rubber (no bueno in any way shape or form.)

We spiced up the combo with some smashed potatoes and a spicy Chimichurri sauce that brings everything together in the end perfectly. This gives up about 4 servings or 2 for those of you who like to eat hearty.

Ingredients:

1 ½ lbs small red-skinned potatoes

Kosher salt

¼ tsp cayenne pepper

¼ tsp seasoning salt (preferably Tonys)

¼ tsp smoked paprika

½ tsp garlic powder (Unsalted)

¾ cup fresh parsley

¾ cup fresh cilantro

½ cup extra-virgin olive oil, plus more for brushing

1 medium shallot, roughly chopped

1 clove garlic, roughly chopped

2 TBS white wine vinegar or fresh lemon juice

Freshly ground pepper

8 boneless pork chops (1 ¼ - 1 ½ lbs)

Directions:

Put the potatoes in a large pot and cover with cold water.

Add 2 teaspoons salt, partially cover and bring to a boil over high heat.

Reduce the heat and simmer until tender, about 10 minutes.

Drain, then return the potatoes to the pot and coarsely mash with a large spoon.

Cover and keep warm.

Meanwhile, make the chimichurri sauce: 

Pulse the parsley, cilantro, cayenne, olive oil, shallot, garlic, vinegar and 1/4 teaspoon each salt and pepper in a food processor to form a coarse paste.

Heat a large grill pan over medium-high heat.

Pat the pork chops dry and season with salt and pepper, smoked paprika, seasoning salt and garlic powder.

Lightly brush the grill pan with olive oil, then grill the chops until just cooked through, about 2 minutes per side.

Serve the pork chops and potatoes with the chimichurri sauce.

Per serving: Calories 599; Fat 37 g (Saturated 7 g); Cholesterol 78 mg; Sodium 323 mg; Carbohydrate 30 g; Fiber 3 g; Protein 35 g

ROTD: Lemon-Garlic Shrimp & Grits

There is nothing more right than a bowl of Shrimp & Grits, especially when they have been cooked to perfection. The hints of lemon and garlic combined with the fresh shrimp and dash of cayenne pull this dish together better than a pair of new shoestrings.

Enjoy this with a cold beer, a Rum & Pepsi or some Barefoot Moscato (Cheap and fully effective.)

(click Read More for the entire recipe)

ROTD: Shredded Chicken Empanada's

Empanadas are no joke. The perfect food for a day like this, you can’t go wrong with a few bites of Shredded Chicken Empanada in your stomach, whether your headed to work, the beach or to lounge poolside, these babies can’t be beat when your serving these alongside some strong mixed libations…

Enjoy!!!

Ingredients

1 TBS olive oil

½ cup chopped onions

Kosher Salt

Crushed red pepper flakes

½ lb skinless chicken breast, finely chopped

1 tsp chopped garlic

¼ cup sliced green onions

¼ cup chopped black olives

½ cup chopped green pimento stuffed olives

3 TBS seedless raisins, soaked in warm water for 10 minutes and drained

2 hard boiled eggs, finely chopped

Empanada dough, recipe follows

Directions:

In a large saute pan, over medium heat, add the oil.

When the oil is hot, add the onions.

Season with salt and crushed red pepper, saute for 2 minutes.

Add the chicken, saute for 2 to 3 minutes.

Remove from the heat and turn into a mixing bowl.

Add the garlic, green onions, olives, raisins and eggs, season with Kosher salt.

Mix well.

On a floured surface, roll the dough out to a circle, 1/8-inch thick.

Using a 4-inch round cutter, cut the dough into individual circles.

Press the remaining dough together and repeat the above process.

Preheat the fryer.

Place about 1 tablespoon of the filling in the center of each circle.

Lightly wet the edges of the dough with water.

Fold the dough over, forming a half-moon, using your fingers, seal the edges completely and crimp the sides of the dough.

Place the finished empanadas on a parchment lined baking sheet. 

Fry in batches until golden brown, about 2 to 3 minutes.

Remove and drain on paper towels.

Season with Kosher salt.

Serve warm on a large platter. 

Garnish with parsley.

Yield: about 1 ½ dozen empanadas

Empanada Dough:

1 cup masa harina

½  cup flour

½ cup yellow cornmeal

½ tsp baking powder

1 tsp  Kosher salt

½ tsp fresh ground black pepper

1 TBS lard

1 cup warm water

In a mixing bowl combine the masa harina, flour, cornmeal and baking powder.

Season with the salt and pepper and mix thoroughly. 

Cream in the lard and add the water a little at a time, working the mixture until all is completely incorporated.

Using your hands, form the dough into a log about 12 inches long by 3 inches across and refrigerate for about 20 minutes.

Recipe Of The Day: Antipasto Salad Sandwiches

Stepping into a new restaurant for the first time for many people can be overwhelming. Every now and then new terms are used in place of what an item traditionally called thus completely turning off the patron without even knowing what the dish is. 

With a recent trip to a neighborhood Italian Restaurant behind us, a conversation came up about the term Antipasto and what should it include. Traditionally Antipasto (Plural Antipasti) means “before the meal” in Italian, and is often the first formal course in an Italian meal. 

It should include various cured meats, olives, pepperoncini, mushrooms, roasted garlic, anchovies, artichoke hearts, various cheeses and peperone (marinated small green bell peppers, which should not be confused with pepperoni.) 

Typically topped off with olive oil, this dish can take the place of any salad in a heartbeat. Although Antipasto is often compared to hors d’oeuvre’s, it should be noted that they are not the same, as Antipasto is served at the table and signifies the official beginning of a meal, whereas hors d’oeuvre’s are served as a snack before a meal begins.

We put together a recipe for an Antipasto sandwich that is truly amazing and will help introduce you to this staple in the Italian culture. Of course substitutions can be made to your liking, we are simply showing you a traditional version that we have taken a liking too.

Escarole & Pancetta Salad

We got a few emails today asking for meals that truly took less than 15 minutes to make from start to finish. We understand how frustrating it is to work a long day for someone who we sometimes hate, only to sit in traffic for hours to get home and have to make dinner for either yourself or the family.

Sometimes simplicity is the key to sanity and in this instance, simple reigns Supreme.

This salad is a quick and easy meal that can be eaten by itself or alongside a steak, fish, chicken breast or even some warmed up leftovers from the lunch you couldn’t finish at work today (cause you way too busy slaving right though your lunch break right?)

Enjoy!

Ingredients:

3 TBS Diced Pancetta

2 TBS Olive Oil

4 Garlic Cloves (Smashed on a cutting board by a skillet)

! Head Chopped Escarole

Fresh Ground Black Pepper

Directions

Cook 3 TBS diced pancetta in a skillet over medium heat until crisp; remove and drain on paper towels.

Add 2 TBS olive oil and 4 smashed garlic cloves to the skillet; cook the garlic for about 1 - 2 minutes.

Add the chopped escarole and cook, tossing, until wilted, about 5 minutes.

Toss back in the Pancetta and season with Black Pepper.

Serve and Enjoy.

Recipe Of The Day: Grilled Chicken Caesar Salad

Sometimes simplifying things is all it takes to make life that much more enjoyable. A huge dinner consisting of 5 or more courses is a great thing to come home too, but after a long day at work, who has the time or desire to knock all that out on the regular? Think about it like this, after 12 months of eating whatever came your way, now is the perfect time to implement some salads and lighter based meals into your diet to help start off 2012 just right.

To be light on your feet is crucial these days. We are starting to see the effects hard living has had on many of our peers. With friends and loved ones passing away in their 30’s and 40’s from illnesses that are usually only seen in people well above 65, it is now more apparent than ever that we need to change the way we live. Stepping back to Look at how we eat, drink and exercise, this next year is going to be a busy one for The Supreme Plate. Starting with changing the scope of how we view ourselves as well as how we help maintain a positive lifestyle for our viewers is one of the most important goals of this site.

With all of that said, let us hit you with a delicious recipe for a Grilled Chicken Caesar Salad that takes little to no time to put together and is healthier than probably everything you consumed in 2011.

Enjoy!!!

(click "Red More" for the entire article)

Recipe Of The Day: Smoked Chipotle Chicken Tortilla Soup

Chicken Tortilla Soup, is one of those things that you shouldn't live your life without knowing how to make or at the very least where to get a bowl of it thats worth eating. The weather is getting cold outside which means that it is time to prepare for the colder months that lie ahead. First things first, be smart and fully stock the bar in your house, because as we all know a perfectly blended libation is crucial to any great evening.

Second make sure you stay full of hearty and healthy meals that aren't overly heavy or else you will be asleep as soon as it gets dark outside. This recipe is perfect because its full of spicy flavors, warms you up on those cold days and it goes well with a wide variety of drinks.

The added smooth creamy texture from the avocados and smokey after tastes from the chipotle and cheeses creates a well rounded dish that needs nothing to accompany it but a strong cocktail.
Enjoy this dish like we do with a Hurricane, Rum & Coke, Sangria or Hennessy straight.

Recipe Of The Day: Baja Fish Tacos

Today is National Taco Day and you know you can never go wrong with some juicy delicious Tacos filled with whatever your heart desires.
Our Southern California roots come alive when we bite into these crunchy, yet still juicy Fish Tacos.
When putting these together just make sure your oil is good and hot or else you will be left with the soggiest of fish, and remember our theory from day one people: Nothing Good Comes From Soggy Food!
The smoked paprika and cayenne are kicked off from the juice of the lime and the salt combination so please be prepared to devour more of these than you had originally planned to eat (meaning make extra.)
The prefect side dish for these is our classic Red Beans and Rice.
Please enjoy these with a great strong mixed drink, there is no other way to eat a plate of Baja Tacos than with a cold beer or strong mixed libation.

L'Chaim!

T.G.I.FRiDAY'S "Entrees for One" Saving Freezers, One Meal At A Time

This post brought to you by T.G.I. FRiDAY'S.  All opinions are 100% mine.

“Whats for Lunch?” The question asked over a millions times every day, usually eliciting the answer of “I dunno what sounds good and whats’ close?” We all have had those days at the office where the work load won’t let up and going out for lunch is simply not an option. And ordering in is only more frustrating because your left waiting for hours until a delivery man shows up with a cold version of something you didn’t even order?

After a long day like that doesn’t it make things even worse when you come home to find that there is literally nothing to eat that won’t take an hour or longer to prepare? T.G.I.FRiDAY’S has felt your pain before and with their new “Entrees for One” aim to solve the problem so many hard working individuals face day in and day out.  T.G.I. FRiDAY’S “Entrées for One”

On a quest to solve the World Wide boredom epidemic that frozen foods are currently facing, T.G.I.FRiDAY’S has recently released 9 new entrees inspired by the bold and fun flavors found in their famed T.G.I.FRiDAY’S restaurants.

Fresh and delicious dishes such as their Cajun-Style Chicken Alfredo or their Sizzling Steak Fajitas are sure to entice just about everyone for a very affordable price. T.G.I.FRiDAY’S wants to make your freezers at home a little bit more fun by decorating them in your own personal style and submitting the pictures to their Facebook page for a chance to win thousands of cool prizes.

I myself love to devour the Loaded Potato Skins and spice them up by adding a little Guacamole, Sour Cream, Sriracha Sauce & Jalapenos. Try the Loaded Potato Skins or any of the other fabulous 9 "Entrees for One" they truly are quick, easy and above all else affordable. Fun Freezer contest