Tag: INFRA

  • Sheet Pan Gyro Meat

    Sheet Pan Gyro Meat

    Sheet Pan Gyro Meat

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    Total Time 30 minutes
    Servings: 6
    Ingredients Method Notes

    Ingredients
      

    • 1¼ pounds ground meat such as turkey, pork, lamb, beef, or chicken
    • 2 teaspoons paprika
    • 1¼ teaspoon sea salt
    • 1 teaspoon garlic powder
    • 1 teaspoon ground cumin
    • 1 teaspoon dried oregano
    • 1 teaspoon coarse ground black pepper
    • 3 tablespoons olive oil
    • 2 teaspoons red wine vinegar
    • ½ medium onion grated

    Method
     

    1. Preheat oven to 375°F. In a large mixing bowl, combine all ingredients and mix well until fully incorporated.
    2. Spread the mixture between two sheets of parchment paper, sized to fit your baking sheet.
    3. Once flattened evenly, remove and discard the top sheet of parchment paper.
    4. Using the bottom parchment paper, roll the meat into a log shape and place it in the center of the baking sheet.
    5. Bake for 35-40 minutes, or until the internal temperature reaches 165°F.
    6. Remove from the oven and cool slightly.Unroll and break or slice into desired size pieces.

    Notes

    Serving Suggestion: Use in gyro wraps or add to salads.
  • Ginger Lime Chicken Skewers

    Ginger Lime Chicken Skewers

    Ginger Lime Chicken Skewers

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    Cook Time 25 minutes
    Servings: 6 skewers
    Ingredients Method

    Ingredients
      

    • ¾ cup prepared Teriyaki Marinade
    • 1 tablespoon sriracha hot sauce
    • 1 tablespoon grated fresh ginger
    • 2 tablespoons fresh lime juice
    • 1 teaspoon smoked paprika
    • 2 pounds boneless, skinless chicken breast
    • 6 bamboo skewers

    Method
     

    1. In a mixing bowl, whisk together teriyaki marinade, sriracha, ginger, lime juice, and smoked paprika.
    2. Cut chicken into 1-inch pieces and toss with marinade. Cover and refrigerate for 2-4 hours, stirring occasionally. Meanwhile, soak bamboo skewers in water for at least 30 minutes.
    3. When chicken has marinated, thread onto skewers. Reserve remaining marinade.
    4. Place skewers on a preheated grill over medium heat and cook for 3-4 minutes per side, or until the internal temperature reaches 165°F.
    5. In a small saucepan, bring reserved marinade to a boil over medium high heat. Cook, stirring frequently for 3-5 minutes until thoroughly heated and reduced slightly. When chicken is cooked, brush with marinade and serve.

  • Whipped Feta Dip

    Whipped Feta Dip

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    Total Time 40 minutes
    Ingredients Method

    Ingredients
      

    • 8 ounces feta cheese drained if in brine
    • ½ cup Greek plain yogurt
    • 4 tablespoons olive oil divided
    • ¼ teaspoon ground black pepper
    • 4 bell peppers (mix of red, yellow, and orange) cored and cut into 2" pieces
    • 1 large zucchini cut into ½" thick slices
    • 1 package pita bread cut into wedges

    Method
     

    1. To make dip, combine feta, yogurt, 2 tablespoons olive oil, and pepper in a food processor and process until smooth. Place in a container and refrigerate for 30 minutes to firm up.
    2. Meanwhile, prepare vegetables as described above and place in a mixing bowl. Toss with remaining 2 tablespoons olive oil and season with salt and pepper to taste.
    3. Grill vegetables over medium heat, about 3 minutes per side or until tender-crisp.
    4. To serve, place a small bowl of dip in the center of a serving platter. Arrange grilled vegetables and pita around the dip. Garnish as desired with chili flakes, paprika, and fresh herbs.
  • Country Hash Browns

    Country Hash Browns

    Country Hash Browns

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    Total Time 45 minutes
    Servings: 5
    Ingredients Method

    Ingredients
      

    • 10 frozen hash brown patties
    • 8 ounces bacon
    • 10 large eggs
    • 8 asparagus spears trimmed and cut into 1-inch pieces
    • 6 ounces Mexican-style thick-cut shredded cheese
    • 1 cup tomatillo sauce
    Country Gravy
    • 1 ¼ cups chicken broth
    • ¼ cup heavy cream
    • 2 tablespoons unsalted butter
    • 2 tablespoons flour
    • ½ teaspoon sea salt
    • ⅛ teaspoon ground black pepper

    Method
     

    1. Preheat oven to 375°F. Arrange hash brown patties on a baking sheet and bake for 25 minutes, flipping halfway through, until golden and crispy.Meanwhile, place bacon on a second baking sheet and cook in the oven until crisp (about 15-20 minutes). Transfer to paper towels to drain, then crumble or chop.
    2. In a bowl, whisk together eggs and salt. Scramble in a medium skillet over medium heat until just set. Remove from heat and set aside.
    3. In the same pan, quickly sauté asparagus for a minute with a little olive oil, seasoned with salt.
    4. Melt butter in a small saucepan over medium heat.Whisk in flour and cook for about 1 minute to form a roux.
    5. Gradually whisk in chicken broth and cream. Bring to a gentle simmer, whisking frequently, and cook for 3-4 minutes until thickened. Season with salt and pepper.
    6. On the baking sheet, top each hash brown patty with scrambled eggs, asparagus, bacon, and shredded cheese. Return to the oven for about 5 minutes, until the cheese is melted.
    7. Remove from oven, spoon country gravy over the top, and serve immediately with tomatillo salsa.

    Recipe Courtesy of INFRA

  • Berry Ice Box Cake

    Berry Ice Box Cake

    Berry Ice Box Cake

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    Total Time 4 hours 10 minutes
    Servings: 4
    Ingredients Method Notes

    Ingredients
      

    • 1 cup plain Greek yogurt
    • 1 cup mascarpone cheese
    • 3 tablespoons cane sugar or honey
    • 1 tablespoon vanilla paste
    • ¾ cup raspberries thawed if frozen, or fresh
    • ¾ cup blueberries thawed if frozen, or fresh
    • 6 – 7 ounces vanilla biscuits or graham crackers
    • Powdered sugar for dusting (optional)

    Method
     

    1. In a bowl, whisk together the yogurt, mascarpone, sugar (or honey), and vanilla paste until smooth and creamy.
    2. Gently fold in the raspberries and blueberries, being careful not to overmix so you keep some texture.
    3. In a 4-cup dish, layer biscuits, then the creamy berry mixture. Repeat once more, finishing with a layer of biscuits on top.
    4. Cover and refrigerate for at least 4 hours, or overnight, until set and sliceable.
    5. To serve, dust with powdered sugar and spoon or slice into portions.

    Notes

    • Substitute vanilla flavored Greek yogurt if vanilla paste is unavailable.
    • Can use all yogurt and omit mascarpone.

    Recipe Courtesy of INFRA

  • Peach and Fresh Mozzarella Flatbread

    Peach and Fresh Mozzarella Flatbread

    Peach and Fresh Mozzarella Flatbread

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    Total Time 40 minutes
    Servings: 2
    Ingredients Method

    Ingredients
      

    • 1 premade pizza dough or precooked flatbread
    • 8 ounces fresh mozzarella sliced
    • 2 ripe peaches pitted and cut into wedges
    • ½ cup green goddess sauce
    • ~½ teaspoon dried oregano
    • 1 handful arugula microgreens or baby arugula
    • Salt and pepper to taste

    Method
     

    1. Preheat oven to 450°F.
    2. If using pizza dough: divide into 2 pieces and roll each into a rough 6 × 8-inch rectangle.Dock the dough with a fork, brush with green goddess sauce, and lightly season with salt and pepper. Prebake crusts for 10-15 minutes, until lightly golden. Remove pizza crusts from the oven.
    3. Top cooked dough or flatbread top with mozzarella slices and peach wedges. Sprinkle on oregano.
    4. Bake until the cheese is melted and bubbly. Remove from oven, sprinkle with arugula, and serve immediately.

    Recipe Courtesy of INFRA

  • Ramp and Zucchini Fritters

    Ramp and Zucchini Fritters

    Ramp and Zucchini Fritters

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    Servings: 12 fritters
    Ingredients Method

    Ingredients
      

    • 2 large zucchini
    • ½ teaspoon sea salt
    • 2 large eggs
    • ⅔ cup panko breadcrumbs
    • ½ cup grated Parmesan cheese
    • 2 cups chopped ramps or thinly sliced green onions
    • 6 tablespoons all-purpose flour
    • ½ teaspoon garlic powder
    • Avocado oil for cooking
    • Sour cream or plain yogurt for serving

    Method
     

    1. Grate the zucchini using a box grater.Place in a mixing bowl, toss with sea salt, and let sit for 15 minutes to draw out excess moisture.
    2. Drain the zucchini, then transfer handfuls to cheesecloth or a clean kitchen towel and wring out as much liquid as possible.
    3. In a large bowl, combine the drained zucchini with the eggs, panko, cheese, ramps (or green onions), 4 tablespoons of flour, and garlic powder. Mix until well combined. If the mixture is very liquid, you can add up to 2 tablespoons of additional flour.
    4. Heat a skillet over medium heat and add a small amount of avocado oil. Working in batches, scoop the zucchini mixture into the skillet (about 3 tablespoons per fritter) and press flat to form 3-inch-wide fritters. Cook for 2-3 minutes per side, adjusting heat as needed to prevent burning, until golden brown and cooked through.
    5. Serve immediately while still warm with sour cream or plain yogurt.

    Recipe Courtesy of INFRA

  • Tomato and Herbed Cheese Pasta

    Tomato and Herbed Cheese Pasta

    Tomato and Herbed Cheese Pasta

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    Servings: 4
    Ingredients Method

    Ingredients
      

    • 1 pound rigatoni pasta
    • 2 tablespoons olive oil
    • ¼ teaspoon crushed red pepper flakes
    • 25 ounces roasted garlic tomato sauce
    • 4 ounces garlic and chive herbed cheese such as a soft goat's cheese
    • Salt and pepper to taste
    • Grated Parmesan cheese for serving

    Method
     

    1. Cook the rigatoni according to package directions.
    2. Meanwhile, heat olive oil in a large pan over medium heat. Add the crushed red pepper flakes and cook for about 30 seconds, until fragrant.
    3. Carefully pour in the tomato sauce and bring to a gentle simmer. Stir in the cheese and cook until fully incorporated and smooth. Season with salt and pepper to taste.
    4. Drain the pasta and add it directly to the sauce. Toss to coat evenly.
    5. Serve topped with grated Parmesan and crusty French bread, if desired.

    Recipe Courtesy of INFRA

  • Crispy Rice Salad

    Crispy Rice Salad

    Crispy Rice Salad

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    Servings: 4
    Ingredients Method

    Ingredients
      

    For the Crispy Rice
    • 1 ½ cups cooked rice cooled
    • 1 ½ tablespoons avocado oil
    • 1 ½ tablespoons tamari
    • 1 ½ tablespoons toasted sesame oil
    For the Salad
    • 5 ounces canned tuna drained (optional)
    • 1 cup seeded and chopped cucumber
    • ½ cup grated carrot
    • 1 cup loosely packed cilantro rough chopped
    • 4 small scallions thinly sliced
    • ⅓ cup frozen edamame thawed
    Dressing
    • ½ cup mayonnaise
    • 1 tablespoon rice vinegar
    • 1 tablespoon sriracha
    • 1 tablespoon honey
    • ¼ teaspoon sea salt

    Method
     

    1. Preheat oven to 400°F. In a mixing bowl, combine the cooked rice, avocado oil, tamari, and toasted sesame oil. Spread the rice onto a baking sheet in a thin, even layer. Bake for 30-40 minutes, stirring every 10 minutes with a spatula to help it crisp evenly. The rice should be golden and crispy but not hard. Remove from the oven and let cool.
    2. In a large mixing bowl, combine the tuna (if using), cucumber, carrot, cilantro, scallions, and edamame.
    3. Stir together the mayonnaise, rice vinegar, sriracha, honey, and sea salt until smooth. Pour over the vegetable mixture and toss to coat.
    4. Add the cooled crispy rice to the dressed vegetable mixture and gently toss to combine. Serve immediately for maximum crunch.

    Recipe Courtesy of INFRA

  • Colcannon

    Colcannon

    Colcannon

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    Total Time 35 minutes
    Servings: 8
    Ingredients Method

    Ingredients
      

    • 2 ½ pounds new potatoes chopped
    • 3 teaspoons sea salt divided
    • 6 tablespoons unsalted butter
    • ½ pound leeks halved and thinly sliced
    • ¾ pound green cabbage cored and chopped into 1-inch pieces
    • ½ bunch lacinato kale stemmed and chopped
    • 1 tablespoon apple cider vinegar
    • ¾ cup heavy cream
    • ¾ teaspoon coarse ground black pepper

    Method
     

    1. Place the potatoes in a stockpot and cover with cold water. Bring to a gentle simmer, add 1 teaspoon of sea salt, and cook until the potatoes are tender. Drain well.
    2. While the potatoes cook, melt the butter in a saucepan over medium heat. Add the leeks and sauté until softened.
    3. Add the cabbage and continue to sauté until tender, about 3-5 minutes. Stir in the kale, apple cider vinegar and sea salt, and cook for 2 minutes more. Remove from heat.
    4. Add the cooked vegetables to the drained potatoes and mash. Fold in the heavy cream and black pepper until smooth and well combined.