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Recipes
Pressure Cooker Barbecued Baby Back Ribs
By Foodiewife, A Feast for the Eyes
Seriously. Tender, falling off-the-bone ribs in 15 minutes, when you use a pressure cooker -- plus an extra ten min...
- DRY RUB:
- 1 1/2 to 2 pounds baby back ribs, cut into 2-rib sections
- 3 tablespoons paprika (I reduced to 2-1/2 tablespoons)
- 2 tablespoons brown sugar, packed
- 2 teaspoons chili powder
- 1 teaspoon salt
- 2 teaspoons black pepper
- 1/4 teaspoon cayenne pepper
- SAUCE:
- 1 tablespoon vegetable oil
- 1 onion, chopped fine
- 2 garlic cloves, minced
- 1 cup ketchup
- 1/2 cup water
- 1/4 cup molasses
- 2 tablespoons cider vinegar
- 2 tablespoons Dijon mustard
CLASSIC APPLE CAKE
By Foodiewife, A Feast for the Eyes
Colleen's Recipes
- Apples:
- 4 cups peeled & diced Rome apples (dice = size of a shelled almond)
- 1 1/2 cups of sugar
- 1 cup chopped pecans
- Cake:
- 3 cups all purpose flour
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 2 teaspoons vanilla extract
- 1 cup vegetable oil
- 2 eggs, lightly beaten
Roast Chicken with Meyer Lemon & Sage
By Foodiewife, A Feast for the Eyes
This Roast Chicken with Meyer Lemon and Sage is a delicious recipe, that came together really fast
- DEGLAZING SAUCE:
- 1 (3.5-pound) whole chicken (Free range/Organic and fresh if at all possible)
- Salt and pepper
- 6 fresh sage leaves (or tarragon, rosemary, or basil)
- 2 large lemons, cut in 1/4 inch slices (Meyer lemons if available)
- 8 tablespoons (1 stick) unsalted butter at room temperature, divided
- 2/3 cup mixed roughly chopped carrots and onions
- 1 to 2 tablespoons minced shallot, or scallion
- 1/3 cup dry vermouth or dry white wine
- 2/3 cup chicken stock
- 1 tablespoon unsalted butter (optional)
- Special equipment:
- A roasting pan 2-6 inches deep, a V-shaped roasting rack; a pastry brush for basting; a board or platter for resting and carving; cotton kitchen twine
Italian Milk-Braised Pork Roast with Porcini Mushrooms & Creamy Lemon Polenta
By Foodiewife, A Feast for the Eyes
Let me begin by saying this is one of my all-time favorite slow cooker recipes that I've ever made
- DEGLAZE:
- 2 ounces salt pork, chopped coarse
- 1/2 cup water
- 2 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 1 pork loin roast (3 to 4-pound), seasoned with salt and black pepper
- 1 tablespoon fresh garlic, minced
- Olive oil (for searing)
- 1/2 cup dry white wine
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 ounce dried porcini mushrooms, chopped
- 1/4 teaspoon baking soda
- 1 teaspoon anchovy paste
- 1/4 teaspoon red pepper flakes (decrease by half if you are sensitive to spice)
- Zest of 1 lemon, minced
- 2 sprigs each fresh rosemary and sage, tied with kitchen string
- POLENTA:
- 2 cups low-sodium chicken broth
- 2 cups buttermilk
- 1 cup yellow cornmeal
- 1/4 cup Parmesan, grated
- 2 tablespoons unsalted butter
- 1 tablespoon lemon zest, minced
- Heavy cream (just a splash, a scant 1/4 cup)
- Salt and black pepper, to taste
Tequila Lime Chicken
By Foodiewife, A Feast for the Eyes
Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large b...
- 1/2 cup gold tequila
- 1 cup freshly squeezed lime juice (5 to 6 limes)
- 1/2 cup freshly squeezed orange juice (2 oranges)
- 1 tablespoon chili powder
- 1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
- 1 tablespoon minced fresh garlic (3 cloves)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 whole (6 split) boneless chicken breasts, skin-on
Cheesy Salsa Lime Chicken
By Foodiewife, A Feast for the Eyes
I keep frozen chicken breasts in my freezer for fast meals
- 1 cup mild or medium salsa
- 1 onion, diced
- 1 cup tomato sauce
- 2 Tablespoons tomato paste
- 1 Tablespoon cumin
- 1 Tablespoon chili powder
- 2 cloves garlic, minced
- olive oil
- 4 large boneless, skinless chicken breasts, frozen*
- 1/2 teaspoon of salt
- 1/4 teaspoon of pepper
- 2 fresh limes, juiced
- 1 cup grated low-fat Mozzarella (I used a Mexican blend of Monterey Jack and Cheddar)
- Fresh Cilantro (for garnish)
- Sliced green onion (for garnish)
Pumpkin Pie Snickerdoodle Bars from BeantownBaker.com
By Foodiewife, A Feast for the Eyes
From Dozen Flours and Beantown Baker
- Snickerdoodle Layer
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups packed brown sugar
- 1 cup butter, at room temperature
- 2 eggs, at room temperature
- 1 tablespoon vanilla extract
- Pumpkin Pie Layer
- 1 cup all-purpose flour
- 1 cup white sugar
- 1 stick butter, at room temperature
- 1 teaspoons baking powder
- 1 teaspoons salt
- 1 teaspoon pumpkin pie spice
- 2 eggs, at room temperature
- 1 1/2 cups canned pumpkin
- Topping
- 2 tablespoons white sugar
- 2 teaspoons cinnamon
- Drizzle
- 1 oz white chocolate, chopped
- 1/4 teaspoon pumpkin pie spice
Stovetop Cracked Fingerling Potatoes
By Foodiewife, A Feast for the Eyes
This recipe for fingerling potatoes was adapted from Food Network
- Olive oil (I use a non-stick skillet so I need no more than 1 tablespoon)
- 1 pound Fingerling potatoes (or your choice)
- 1 tablespoon fresh rosemary, or thyme
- Salt and pepper
- 1 to 2 cloves fresh minced garlic (optional)
Make Ahead Turkey (Thanksgiving) Gravy
By Foodiewife, A Feast for the Eyes
Preheat oven to 375 degrees and in a large sauté or roasting pan (I use my large Dutch oven), roast turkey wings, ...
- 2 turkey wings
- 4 ribs of celery, roughly chopped (use leaves too)
- 1 onion, cut into chunks
- 4 cloves garlic, smashed
- 6 cups water
- 4 Tablespoons unsalted butter
- 4 Tablespoons all-purpose flour
- 2 cups turkey stock, strained and defatted
- 1/2 cup whole milk
- 1 teaspoon apple cider vinegar
- Kosher salt to taste (I used 1/2 teaspoon)
Bruschetta with Fresh Basil
By Foodiewife, A Feast for the Eyes
This is such a simple recipe to make, and it's highly versatile
- 1 fresh baguette
- Good quality olive oil
- 1 large clove fresh garlic, peeled
- 1 to 2 small garlic cloves, finely minced
- Roma tomatoes (these work best)
- 8 to 12 fresh basil leaves
- Fresh Parmesan-Reggiano (not the stuff in the green can, please)
- Kosher salt & fresh ground pepper