Tilapia Veracruz with Spicy Oregano

Last year while sourcing herbs for my herb garden I discovered spicy oregano.  I was intrigued so of course I added it to my ever-gowing collection. This year I was surprised as it was the only herb that survived the winter - and abundantly so. 
While traditional Greek oregano is perfect for pizza and tomato sauce, spicy oregano blends the traits of oregano with the heat of a mild chile pepper making it great for Mexican dishes and chili. Immediately I knew I had to try it in Veracruz sauce - a spicy and tangy sauce that fuses the flavors of Mexico and Spain.

Tilapia Veracruz with Spicy Oregano
Serves 4
Ingredients
2 tablespoons olive oil
3 large sweet red and green peppers, cored, seeded and thinly sliced
1 large onion, thinly sliced
1 large jalapeno pepper, seeded and chopped
4 cloves garlic, sliced
4 plum tomatoes, seeded and chopped
1 8 ounce can no-salt-added tomato sauce*
3/4 teaspoon salt
1/4 teaspoon black pepper
4 tilapia fillets (about 4 ounces each)
1 cup spicy oregano, 
3 cups cooked brown or wild rice 
1 lemon, cut into wedges

Preparation
Heat oil in a large nonstick skillet over medium-high heat. Add peppers, onion, jalapeno and garlic. Cook for 10 minutes, stirring occasionally. Stir in tomatoes, tomato sauce, 1/2 cup water, 1/2 teaspoon of the salt and 1/8 teaspoon of the black pepper. Bring to a simmer.

Season tilapia with remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place fish in skillet and cover with sauce. Simmer, covered, for 6 minutes or until fish flakes easily. Sprinkle oregano over top.

Serve with cooked rice. Squeeze a few lemon wedges over each serving.

*When using reduced-sodium products such as tomato sauce, punch up the flavor with add-ins like hot peppers, fresh herbs and lemon juice. 

Meatball Lasagna

Tony Danza once said in an interview - when asked if he had a favorite lasagna recipe - “if you want to make lasagna, first you have to make meatballs.” For some reason that stuck with me, until finally one day I decided to try it. Incredible!  Now this is the only way I make and enjoy my lasagna.
Most times I find it very therapeutic to make everything from scratch - well, I mean the meatballs and the sauce.  Not quite ready yet to make the lasagna noodles when there are so many good brands available on the shelf.  But there are times when I take the easy way out and buy the frozen meatballs and marinara in a jar.  Either road you take, the result will be a very delicious, filling lasagna that will make you look like a rock star!
I am sure you already have a meatball recipe you like; however, just in case you'd like to try mine, refer to my previous meatball post.

Peach-glazed Barbecue Ribs and Peach Strawberry Sangria

Peach overload at its best! Whenever I can combine my two favorite summer foods - barbecue ribs and peaches - into one meal, it doesn’t get any better than this!  And the beauty of it is I did not have to spend hours over a hot grill in the blistering sun cooking the ribs.  This slow-cooked oven recipe is beyond easy.  I put them in the oven before going to bed and let them cook through the night.  The next morning they are fork tender and perfect. The spicy peach barbecue sauce is the most time-consuming; but once you’ve made it, you should have enough to last through the summer. Add a few of your favorite “sides,” and enjoy with a pitcher of peach strawberry white sangria.  What a pleasant ending to a long holiday weekend!

Spicy Oven Ribs Recipe

Ingredients

Spareribs or baby back ribs

Chef Belinda Spices Grilling Rub - or your favorite dry rub

Spicy peach barbecue sauce (see recipe below)

Preparation

Heat oven to 200 degrees. 

Place slab of ribs on a piece of foil large enough to fold into a packet. Sprinkle Chef Belinda Spices Grilling Rub over the ribs, rubbing in thoroughly on all sides. With the ribs meat-side down, tightly fold the foil to form a sealed packet.  Refrigerate overnight, if possible, to allow meat to absorb flavor.

Put the rack on a baking sheet, and place in oven. Bake for 8-10 hours, until a fork easily penetrates the meat.

Open the packet and pour off the accumulated juices.  Refold the packet.   Make the spicy peach barbecue sauce.

Remove ribs from foil, coat with the sauce and serve. The ribs can also be finished for 2 to 3 minutes on an open hot grill or under the broiler, then coated with sauce.

Peach Barbecue Sauce Recpe

Ingredients

4 lb. peaches

1/4 cup fresh lemon juice

1/2 cup canola oil

1 large onion, chopped

6 garlic cloves, chopped

1 1/2 cups firmly packed dark brown sugar

1 cup cider vinegar

1/2 cup bourbon or water

1 cup Worcestershire sauce

1 cup ketchup

1 teaspoon crushed red pepper

1 tablespoons chili powder

Salt and freshly ground pepper, to taste

Preparation

Sterilize four one-pint jars and their lids.

Blanch and peel the peaches, then halve them and remove the pits. Slice the peach halves. Pour the lemon juice into a large nonreactive bowl, add the peaches and stir to coat with the lemon juice.

In a large nonreactive saucepan over medium-low heat, warm the oil. Add the onion and cook, stirring occasionally, until tender, about 10 minutes. Add the garlic and cook for 1 minute. Stir in the peaches, sugar, vinegar and bourbon (or water). Bring to a boil over high heat, reduce the heat to medium and simmer, uncovered, stirring occasionally, until the peaches and onion are very tender, about 30 minutes. Let cool.

Working in batches, transfer the peach mixture to a blender and puree until smooth. Pour into a clean, large nonreactive saucepan. Add the Worcestershire sauce, tomato paste, red pepper and chili powder.  

Bring to a boil over medium-high heat, reduce the heat to medium-low and simmer, uncovered, stirring often, until hot, about 10 minutes. Season with salt and pepper.

Ladle the hot sauce into the jars, leaving 1/4 inch of headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids.

Process the jars in a boiling-water bath for 15 minutes. The sealed jars can be stored in a cool, dark place for up to one year. If a seal has failed, store the jar in the refrigerator for up to two weeks. 

Makes four one-pint jars. 

Peach and Strawberry Sangria Recipe

Ingredients *

3 peaches, sliced

1-1/2 cups strawberries, sliced

1/2 cup peach schnapps, or brandy

3 tablespoons sugar, optional

1 bottle white wine

2 cups sparkling water, or club soda

1 lemons, sliced

Preparation:

Combine strawberries and peaches in a pitcher.  Pour peach schnapps over fruit and sprinkle with sugar.  Refrigerate for 2 hours.

Stir in wine,  and sparkling water.  Add lemon slices.

Serve over ice.
* Try with any combination of your favorite fruits - kiwi, grapes, berries, pineapples, mango etc.

Chef Belinda Spices

Introducing Coffee Spices

Turkish, Moroccan and Caribbean Blends

These coffee spice mixes are designed to enhance the flavor of coffee with the added dimension of spices instead of sugar.  Made with warming spices, each unique to its location and flavors.

Giant Meatball with Bucatini

A few weeks ago I had a discussion with some of my favorite foodies about my favorite comfort food craving, spaghetti and meatballs. Apparently, after all these years, they felt it their responsibility to inform me that spaghetti and meatballs is not an authentic Italian dish, that it was created by Italian-Americans living in New York City. Okay...I'm down with that.  I don't care where the idea came from, it was a good idea.  Do I care who invented wine, as long as I have an endless supply! Sometimes too much information is a bad thing. 

Still sulking from our conversation, that same evening I decided I needed a lift - so guess what was for dinner.  You got it!!  And as I started to make the meatballs they kept getting bigger and bigger, until "then there were three" (instead of the usual twelve).  So with the truth on the table, I am starting a new tradition. From now on, in my house, there will be no more spaghetti and meatballs - just pasta and a giant meatball...  Go big or stay home!

Giant Meatball Recipe (Makes 3 meatballs)
When it comes to this dish, I realize everyone already has their favorite recipes and ingredients.  Feel free to use your own marinara sauce (bottled or homemade) and meatball additives and techniques.
Ingredients

1 pound ground beef (or any combination you prefer)
3 scallions or 1 small onion, chopped
2 garlic cloves, minced
1/4 cup parsley, chopped
1/4 cup basil, chopped
1/2 cup rolled oats
1/4 - 1/2 cup water
1 teaspoon worcestershire sauce
1/2 cup parmesan cheese, grated
Salt
Pepper, freshly cracked
Crushed red pepper flakes, to taste

Marinara sauce of choice
1 pound pasta of choice

Parmesan cheese, grated for garnish

Basil or parsley, chopped for garnish

Preparation
Mix first twelve ingredients - beef through red pepper flakes.  Form into balls - 3 very large or 12 medium-sized.  Refrigerate for at least 1/2 hour.
Prepare marinara sauce; make sure it is very hot. Lower meatballs into hot sauce,  one at a time.  Make sure not to stir or disturb meatballs, or they will fall apart.  Reduce heat and simmer until well-formed and cooked throughout.

Prepare pasta or noodles according to directions. Drain and coat with a teaspoon of olive oil or butter; keep warm,  To serve, plate pasta and top with meatball and sauce.  Garnish with additional parmesan cheese and basil.  

Homemade Vegetable Beef Soup

On a cold rainy day, nothing makes you feel as good or warms you up like a big bowl of soup. Make mine good old-fashioned vegetable beef! Thick and flavorful, this soup does not need any introduction.  Served with cornbread muffins it is a hearty meal, anytime of the day...or night.  But make lots.  Eat all you can and freeze the rest for another rainy day.


Homemade Vegetable Beef Soup Recipe
(Serves 8-10 as main course)

Ingredients

2 pounds beef chuck, cut into 1-inch chunks
6 cups beef broth
1 medium onion, chopped
2 celery stalk, sliced thin

1 tablespoon Everyday Spice Blend

1 bay leaf

1 28 ounce can tomatoes (Marzano), diced, with juices

2 carrots, sliced thin

2 medium potatoes, cubed

1-1/2 cups whole kernel corn

1 cup green peas

Preparation

Put meat in a 6-8 quart stock pot with broth, onions, celery, Everyday Spice Blend and bay leaf.  Cover and simmer 2 hours.

Add can tomatoes, carrots and potatoes; simmer 45 minutes longer or until vegetables are tender. Add corn and peas; simmer for an additional 15 minutes. Taste and adjust seasoning. Remove bay leaf and serve.

Spicy Chicken Mac and Cheese

I am still in a comfort food frame of mind. and what says that better than mac and cheese?  But this is not my mama’s mac and cheese - no elbow pasta here.  I prefer the more bolder  pastas like ziti and rigatoni, especially with the addition of the overly spicy chicken tenders to this version.  And the provolone cheese definitely holds its own against the heat.

Spicy Mac and Cheese Recipe

(Serves 3)

Ingredients

1/2 pound chicken tenders

Sriracha Chili Sauce

all-purpose flour

salt
cayenne pepper

canola oil, for frying

1/2 pound rigatoni pasta

3-1/2 tablespoons butter, unsalted, divided

2 cups milk

1/2 medium onion, stud with 1 clove

2 cloves garlic

1 small bay leaf
1 1/2 sprigs thyme leaves

1/2 teaspoon dry mustard

2 tablespoons all-purpose flour

1/8 teaspoon cayenne pepper

pinch nutmeg

salt, to taste

white pepper, to taste

1 cup gruyere cheese, grated

1 cup provolone, grated

1/2 cup sharp cheddar cheese, grated

1/2 cup parmesan, divided

2 tablespoons breadcrumbs

Preparation

Marinate chicken tenders in Sriracha overnight or four hours.  Drain.  Combine flour, salt and cayenne and coat chicken.  Heat oil and fry 3-4 minutes per  side.  Set aside until cool enough to slice.

Cook pasta in a large pot of salted boiling water until al dente, about 5 minutes.  Drain and toss with 1 tablespoons of the butter.

Preheat oven to 350 degrees.

Put milk into a saucepan and add the clove studded onion, garlic, bay leaf, thyme and mustard.  Warm over medium low heat until the milk starts to steam, about 10 minutes.  Remove from heat and let the flavors infuse while you make the roux.

In a large pot over medium heat add 2 tablespoons butter and add the flour.  Cook, stirring, for about 3 to 4 minutes.  Do not let brown.  Strain the milk and whisk into the roux to avoid lumps.  Continue to cook, stirring constantly, until thickened, about 3 minutes.  Remove from the heat and season with salt, white pepper, nutmeg and cayenne pepper.  Add the pasta to the sauce and stir.  Add half of the gruyere cheese, provolone, cheddar and parmesan and stir until cheeses are melted.  Taste and adjust seasoning.

Coat three au gratin baking dishes (or one 8x8 casserole) with the remaining butter.  Divide the pasta/sauce mixture into the baking dishes and cover with the sliced chicken and remaining gruyere, provolone and cheddar.  Combine the remaining parmesan cheese and breadcrumbs, and sprinkle on top.  

Baked until golden brown, about 35-45 minutes.