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June’s Recipe of the Month

Slow-Cooker Stuffed Peppers

  • Level: Easy
  • Total: 3 hr 30 min
  • Active: 20 min
  • Yield: 5 servings

 

Ingredients

 

Directions

Special equipment:

 a 6-quart slow cooker

  1. Trim about 1/8 inch from the bottom of each pepper so it can stand upright. Cut the top 1/4 inch off each pepper. Remove and discard the stems, then finely chop the remaining flesh from the tops and set aside. Scoop out and discard the seeds and as much of the membranes as you can from inside the peppers.
  2. Mix the reserved chopped pepper with the ground beef, tomatoes and their juices, 1 cup of the cheese, cooked rice, garlic, 3 of the scallions, chili powder, cumin, 1 1/2 teaspoons salt and several grinds of black pepper in a large bowl with your hands until combined. Dividing evenly, spoon the filling into the hollowed-out peppers, packing it in (the filling will mound a bit above the tops).
  3. Pour the chicken broth into the bottom of a 6-quart slow cooker, then add the stuffed peppers. Season the top of each pepper with another pinch of salt. Cover and cook on high until the peppers are tender and the ground beef is cooked through, for 3 to 3 1/2 hours. Top with the remaining 1 cup cheese, cover and cook on high for 10 minutes more to melt the cheese. Sprinkle the peppers with the remaining scallions and add a dollop of sour cream to each.

May’s Recipe of the Month

Chicken & Coconut Rice Casserole

YIELDS:4 SERVINGS
PREP TIME:0 HOURS 15 MINS
TOTAL TIME:1 HOUR 30 MINS
INGREDIENTS
2 c.white jasmine rice
1small onion, finely chopped
1 1/2 c.low-sodium chicken broth
2 tbsp.plus 1 tsp. chopped fresh thyme leaves
2 tsp.kosher salt, plus more for seasoning
1/2 tsp.McCormick ground black pepper, plus more for seasoning
4bone-in, skin-on chicken thighs (about 1 1/2 lb.)
1 tbsp.coconut oil, melted
2 tbsp.freshly chopped parsley
DIRECTIONS
  1. Preheat oven to 350°. In the bottom of a 3-quart baking dish, combine rice, onion, coconut milk, broth, and 2 tablespoons thyme. Season with 1 ½ teaspoons salt and ½ teaspoon pepper and stir to combine.
  2. Season chicken thighs with ½ teaspoon salt and a large pinch of pepper. Nestle chicken skin side up into rice mixture. Brush exposed chicken with coconut oil and sprinkle with remaining 1 teaspoon thyme.
  3. Cover dish with foil and bake for 1 hour. Uncover and increase oven to broil. Broil until golden, about 10 more minutes.
  4. Garnish with parsley before serving.

April’s Recipe of the Month

Slow-Cooker White Chicken Chili

 

Slow-Cooker White Chicken Chili

Level: Easy
Total: 8 hr 25 min
Active: 25 min
Yield: 6 to 8 servings

 

 

Ingredients

 

Directions

  1. Add the chicken breasts to a slow cooker. In a bowl, mix the cumin, coriander, oregano, paprika, red pepper flakes and some salt and pepper, then sprinkle over the chicken. Add the beans, celery, garlic, canned chiles, onions, bell peppers and jalapeno. Pour in the chicken broth, put the lid on and cook on low until the beans are cooked, the vegetables are soft and the flavors are combined, about 7 1/2 hours.
  2. Mix the milk with the masa and add to the slow cooker. Add the frozen corn straight from the freezer and continue to cook until the sauce has thickened, another 30 minutes.
  3.  Remove the chicken to a board and shred using 2 forks. Return to the slow cooker, then add the lime juice, sprinkle over the Monterey Jack cheese and stir to melt.
  4. To serve: Ladle the chili into bowls and garnish with a dollop of sour cream, extra cheese and cilantro. Roll up warm corn tortillas and serve on the side of the bowl.

March’s Recipe of the Month

Slow Cooker Corned Beef and Cabbage

Slow Cooker Corned Beef and Cabbage

 

Yield: 8 People
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes

Equipment

  • Slow Cooker

Ingredients

For the Corned Beef and Cabbage

  • 1 pound baby potatoes halved
  • 3 medium carrots peeled and cut into 2-inch pieces
  • 2 stalks celery cut into 2-inch pieces
  • 2 medium onions peeled and cut into 8 wedges each
  • 4 cloves garlic smashed
  • 3 sprigs fresh thyme
  • 1 3 ½- to 4-pound corned beef brisket
  • 2 tablespoons pickling spice
  • 1 12-ounce can dark beer
  • ½ green cabbage cut into large wedges

For the Horseradish Cream Sauce

  • ½ cup sour cream
  • 3 tablespoons prepared horseradish
  • 2 tablespoons grainy Dijon mustard
  • 2 tablespoons minced parsley
  • 1 tablespoon fresh lemon juice
  • Kosher salt and freshly ground pepper to taste

Directions

  • Place the potatoes, carrots, celery, onions, garlic, and thyme in a large slow cooker (6 quarts). Place the brisket on top of the vegetables and sprinkle over the pickling spice. Pour in the beer and add enough water to just cover the meat. Cover and cook on the high setting for 4 hours or the low setting for 8 hours.
  • Add the cabbage, cover and cook on the low setting for 1 more hour.
  • Meanwhile, in a small bowl, stir together the sour cream, horseradish, mustard, parsley and lemon juice. Season with salt and pepper.
  • Remove the meat and vegetables from the slow cooker and let the meat sit for 5 minutes before slicing across the grain. Serve with the vegetables and the Horseradish Cream Sauce. Spoon a bit of the cooking liquid over the corned beef and vegetables.

Nutrition Information

Calories: 586kcal | Carbohydrates: 23g | Protein: 37g | Fat: 37g | Saturated Fat: 12g | Cholesterol: 130mg | Sodium: 2873mg | Potassium: 1200mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4077IU | Vitamin C: 102mg | Calcium: 98mg | Iron: 5mg

February’s Recipe of the Month

Shrimp Fettuccine Alfredo

Shrimp Fettuccine Alfredo
CAL/SERV: 910
YIELDS: 4
PREP TIME: 0HOURS15MINS
TOTAL TIME: HOURS 25 MINS
INGREDIENTS
1 lb. fettuccine
3 tbsp. butter, divided
1 lb. shrimp, peeled and deveined, tails removed
kosher salt
Freshly ground black pepper
2 cloves garlic, minced
2 tbsp. all-purpose flour
1 c. heavy cream
1/2 c. whole milk
1 egg yolk
1 c. freshly grated Parmesan, plus more for garnish
1 tbsp. Chopped parsley, for garnish

 

DIRECTIONS
  1. Cook fettuccine according to the instructions on box, reserving a cup of pasta water to thicken the sauce, if needed.
  2. In a large skillet over medium heat, heat 1 tablespoon butter until melted. Add shrimp, season with salt and pepper and cook until pink and completely opaque, 2 to 3 minutes per side. Remove shrimp from skillet and set aside.
  3. Into the pan, add remaining 2 tablespoons butter and garlic. Cook until the garlic becomes fragrant, about 1 minute. Whisk in flour and cook until no longer raw, 2 minutes. Stir in heavy cream and milk, then whisk in egg yolk.  Bring to a low simmer and whisk in parmesan. When cheese is melted and sauce has thickened slightly, add cooked pasta and shrimp, tossing to combine. Season with salt and pepper.
  4. Garnish with more parmesan and parsley.

January’s Recipe of the Month

SLOW COOKER CHICKEN NOODLE SOUP

SLOW COOKER CHICKEN NOODLE SOUP

Ingredients

Deselect All

8 ounces carrots, sliced 1/4 inch thick (about 3 large carrots)

6 ounces celery, sliced 1/4 inch thick (about 5 large stalks)

1/4 small onion, peeled and root end intact

2 large sprigs parsley, plus 1/4 cup chopped leaves

2 large sprigs thyme

1 bay leaf

Kosher salt

2 pounds bone-in, skin-on chicken thighs (about 6 thighs)

8 cups low-sodium chicken broth

6 ounces wide egg noodles (about 4 cups)

1 to 2 tablespoons freshly squeezed lemon juice

Freshly ground black pepper

Directions
Toss the carrots and celery together in the slow cooker. Add the onion, sprigs parsley, thyme, bay leaf and 1 teaspoon salt.
Rub the chicken thighs all over, including under the skin, with 1 teaspoon salt total, and put them on top of the vegetables. Add the chicken broth. Cover, and cook on low for 8 hours. During the last 15 minutes of cooking, remove the chicken and stir in the noodles.
While the noodles cook, remove and discard the chicken skin and bones and shred the chicken-it will mostly fall apart on its own. When the noodles are done, turn off the cooker, remove the parsley and thyme stems, and add the shredded chicken and 1 tablespoon lemon juice. Taste, and add more lemon juice and salt as needed. Stir in a good amount of pepper and the chopped parsley, and serve hot.

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