Sicilian Style Tuna – #GreatAmericanCookIn

This Sicilian Style Tuna will seem fancy to your dinner guests with its robust flavors from the olives, capers and wine, BUT it is straightforward and quick to make.

Sicilian Style Tuna | TheBachelorBasics.com

Sicilian Style Tuna - #GreatAmericanCookIn
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Sicilian Style Tuna - #GreatAmericanCookIn
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Instructions
  1. Generously season both sides of tuna steaks with salt and pepper.
  2. Heat 2 tablespoons extra virgin olive oil in a medium sauté pan over medium-high heat. Add tuna to the pan. Cook for 1-2 minutes on each side. Remove from pan and set aside.
  3. Lower heat to medium and add shallots to pan. Sauté for 2-3 minutes. Add garlic and cook another 1-2 minutes. Deglaze pan with wine. Add tomatoes and cook for 5-7 minutes until liquid begins to reduce. Add olives and capers, cook for a few more minutes. Season to taste with salt and pepper.
  4. Return tuna to pan for another minute to finish cooking and then transfer to serving dish. Spoon tomato sauce over the top and garnish with toasted pine nuts and parsley. Serve immediately.
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Zucchini Noodles with Tomato Sauce – #GreatAmericanCookIn

Zucchini Noodles with Tomato Sauce |TheBachelorBasics.com
Food Stylist: Johanna Lowe

Here’s a simple and quick dish that doesn’t feature a lot of ingredients. If you love Italian food and want to start gaining experience with what I’d argue is one of the best cuisines, this Zucchini noodles with tomato sauce recipe is a great entry point.

Zucchini Noodles with Tomato Sauce |TheBachelorBasics.com
Zucchini Noodles with Tomato Sauce - #GreatAmericanCookIn
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Zucchini Noodles with Tomato Sauce |TheBachelorBasics.com
Zucchini Noodles with Tomato Sauce - #GreatAmericanCookIn
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Instructions
  1. Lay zucchini noodles in a single layer on paper towels. Lightly salt and let sit for 15 minutes to draw out moisture. Pat dry with additional paper towels.
  2. In a medium sauté pan, heat one tablespoon of olive oil over medium-high heat. Add garlic and sauté until fragrant and golden, approximately 3-5 minutes. Add tomato sauce and diced tomatoes, reduce heat to medium and simmer for 15-20 minutes. Stir in fresh oregano and simmer five minutes. Season to taste with salt and pepper.
  3. In a medium sauté pan, heat one tablespoon of olive oil over medium-high heat. Add garlic and sauté until fragrant and golden, approximately 3-5 minutes. Add tomato sauce and diced tomatoes, reduce heat to medium and simmer for 15-20 minutes. Stir in fresh oregano and simmer five minutes. Season to taste with salt and pepper.
  4. Transfer zucchini to serving bowls and pour sauce over the top. Sprinkle feta cheese and fresh oregano over each dish. Add freshly ground black pepper, if desired. *If you don’t own a spiralizer machine, cut zucchini into 1/2 inch rounds
Recipe Notes

Tips

  • Craving carbs: This sauce tastes great over pasta
  • Stay seasonal: In the winter months, serve this sauce with spaghetti squash
  • Extra flavor: Simple grilled shrimp makes for a yummy add-on to this recipe
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Spicy Southwestern Chilaquiles – #GreatAmericanCookIn

As part of the #GreatAmericanCookIn, Catherine de Orio came up with a few custom recipes to get you cooking.

 

This recipe has a decent amount of ingredients, but don’t get overwhelmed. The process is straightforward.

Spicy Southwestern Chilaquiles | TheBachelorBasics.com

Spicy Southwestern Chilaquiles | TheBachelorBasics.com
Spicy Southwestern Chilaquiles
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Spicy Southwestern Chilaquiles | TheBachelorBasics.com
Spicy Southwestern Chilaquiles
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Instructions
  1. In a small non-reactive bowl, place strips of red onion and cover with rice vinegar and a generous pinch of salt. Let sit for 15 minutes.
  2. In a non-reactive glass bowl, place the guajillo peppers. Pour boiling water over the top of the peppers and be sure they are completely submerged. Let peppers soften for approximately 30 minutes. Drain and reserve soaking liquid. Discard stem and seeds.
  3. In a medium sauté pan, heat olive oil over medium high heat. Sauté onions for 5-7 minutes until translucent. Add garlic and jalapeño and sauté an additional 1-2 minutes. Add Hunt’s Tomato Paste and cook for a minute. Next add RO*TEL and 4 tablespoons of reserved liquid from peppers. Season to taste with salt and pepper.
  4. Transfer sauce to blender and pulse until smooth. Be careful when blending hot liquids! Return sauce to pan and simmer until slightly thickened. Adjust seasoning.
  5. While sauce is simmering, spray a non-stick frying pan with PAM Original Cooking Spray and heat over medium-high heat. Add Egg Beaters and scramble.
  6. Arrange chips on serving platter. Spoon sauce over top. Next add scrambled eggs. Top with avocados and pickled onions. Sprinkle cheese over top and garnish with cilantro, jalapeño and sour cream. Serve with lime wedges and extra sauce on the side.
Recipe Notes

Tips

  • Smoke it out: Add 2 chipotle peppers in adobo sauce to the sauce to give it some added heat and smoky flavor.
  • Make it ahead: Having people over for brunch? Avoid the last minute rush by making the sauce the night before and keeping it refrigerated. Reheat it just before serving. If it needs to be thinned out, add a small amount of chicken or vegetable stock.
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