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Ro's Recipes
Black-eyed Pea Jambalaya
Monday, January 01, 2018 6:00 AM
Serves 6 8 ounces dried black-eyed peas 4 cups cold water 8 ounces small shrimp, peeled & deveined 8 ounces skinless, boneless chicken 4 ounces andouille sausage 2 teaspoons olive oil 1/2 cup chopped sweet onion 1/2 cup chopped celery 1/2 cup chopped green bell pepper 1/4 cup tomato paste 1 14.5 ounce can no stewed tomatoes, undrained 1 cup chicken broth Cajun seasoning ...
Stove-top Rosemary Pork Tenderloins
Monday, December 25, 2017 8:00 AM
Serves 4-6 2 pork tenderloins 1 teaspoon olive oil 1/4 cup Allegro (original) sauce 1/8 cup Allegro (original) sauce 1/4 teaspoon ground black pepper 8 large sprigs fresh rosemary Clean silver skin off each tenderloin. Place them in a zip-lock bag with 1/4 cup Allegro sauce. Flip the bag around to evenly coat the meat. Refrigerate for at least an hour. Overnight is fine but no longer. ...
Individual Spinach-Bacon Frittatas
Sunday, December 17, 2017 5:00 PM
Makes 24 regular muffin size servings 1 teaspoon butter 1/3 cup minced sweet onion 1/3 cup diced bell pepper 1/3 cup finely chopped fresh mushrooms 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry 4 large eggs 1/2 teaspoon dried oregano 1/4 teaspoon salt 1/4 teaspoon pepper 1 cup whole-milk ricotta cheese 1 cup grated Parmesan cheese 6 slices good bacon, ...
Bacon Wrapped-Gorgonzola Stuffed Chicken
Sunday, December 10, 2017 10:00 PM
Serves 2 1/4 cup crumbled Gorgonzola cheese 2 tablespoons minced sweet onion 2 tablespoons minced fresh parsley 1 tablespoon minced fresh garlic 2 skinless, boneless chicken breast halves Salt Ground black pepper 4 thick slices Applewood smoked bacon Mix together the cheese, onion, parsley and garlic. Slice a pocket in each chicken breast. Lightly salt and pepper ...
Hearty Winter Vegetable Soup
Sunday, December 03, 2017 10:00 PM
Serves 8 1 teaspoon extra-virgin olive oil 1 large sweet onion, coarsely chopped 2 teaspoons minced garlic 2 stalks celery, diced 1 large carrot, coarsely chopped 2 medium Yukon gold potatoes, coarsely cut 1 cup cooked chickpeas, rinsed and drained            (or your favorite cooked canned bean) 1 cup ...
Lemon Pepper Chicken or Turkey
Sunday, November 26, 2017 10:00 PM
Serves 4 2 cups cooked chicken or turkey, cut in bit-size pieces 1 teaspoon lemon pepper 1/8 teaspoon salt 1/8 teaspoon black pepper  1 teaspoon olive oil 1 tablespoon finely chopped garlic 32 ounces chicken broth 8 ounces pasta (spaghetti or penne or bow-tie) 2/3 cup shredded Parmesan cheese 2 tablespoons butter 1 tablespoon lemon juice 2 teaspoons grated ...
Pumpkin Creme Brulee
Monday, November 20, 2017 5:00 AM
Serves 4-6 2 cups heavy cream 1 tablespoon real vanilla extract 4 egg yolks 1/2 cup light brown sugar, packed 1 cup pumpkin puree 1/2 tablespoon pumpkin pie spice 1/4 cup granulated sugar (for the topping) Preheat oven to 300 degrees. Heat a cup of water in a saucepan to boiling. In a small saucepan, add the cream and vanilla, stir to mix and set the pan over medium-low ...
Spicy Stir-fried Chicken & Veggies
Sunday, November 12, 2017 8:49 PM
Serves 4 1 tablespoon olive oil 4 chicken breast halves 1 teaspoon sea salt 1/2 teaspoon ground black pepper 1 tablespoon minced garlic 3/4 cup chopped onions 1/2 cup coarsely chopped red bell peppers 1/2 teaspoon ground cumin 1/2 teaspoon chipotle powder 1/2 teaspoon paprika 1 cup frozen or canned corn 1 cup canned black beans, drained 1 cup chicken broth 4 cups cooked brown ...
Savory Pumpkin Soup
Sunday, November 05, 2017 9:15 PM
Serves 8   2 tablespoons extra-virgin olive oil 1 1/2 cups diced sweet onion 1 clove garlic, minced 1 teaspoon ground ginger 2 teaspoons curry powder 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon ground cloves Sea salt Freshly ground black pepper 3 cups pumpkin puree (fresh or canned) 1/4 packed cup brown sugar 4 cups vegetable (or ...
Pumpkin Dessert Bars
Monday, October 30, 2017 9:00 AM
Makes 24 bars Gingersnap Crust: 3 cups gingersnap crumbs 1/3 cup light brown sugar 12 tablespoons unsalted butter, melted Preheat the oven to 350 degrees. Grind 3 cups of broken gingersnaps into fine crumbs. Add extra gingersnaps and pulse again until you have 3 cups of crumbs. If you aren't using a processor, place ginger snaps in a zip-lock back and roll a rolling pin ...
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