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Recipes
Rigatoni with Chicken Thighs
By LDenvir
Bring a pot of lightly salted water to a boil and put the rigatoni into it
- Salt
- 1 package rigatoni (or your favorite pasta)
- Olive oil, as needed
- 8 boneless, skinless chicken thighs, cut into small pieces
- 3 cloves garlic, minced
- 1 small to medium-sized onion, chopped
- 1 cup chicken broth (or white wine)
- Two 15-ounce cans crushed tomatoes
- Freshly ground black pepper
- Pinch sugar
- Fresh basil, as needed
- Grated Parmesan, for topping
Thai Lettuce Wraps (PW)
By LDenvir
For the chicken and marinade: Mix the hoisin sauce, soy sauce, grated ginger, Sriracha, rice wine vinegar and grat...
- Chicken and Marinade:
- Ingredients
- 1/3 cup hoisin sauce
- 1/3 cup soy sauce
- 2 tablespoons grated ginger
- 1 tablespoon Sriracha
- 1 tablespoon rice wine vinegar
- 3 cloves garlic, grated
- 2 boneless, skinless chicken breasts, cut into strips
- 2 tablespoons chopped peanuts
- 2 tablespoons chopped fresh cilantro
- Lettuce and Fillings:
- 8 butter lettuce leaves
- 1 cup bean sprouts
- 1 cup thinly sliced red cabbage
- 1 cup julienned carrots
- 1 cup cucumber slices
- 1 cup cooked thin rice noodles
- 1/3 cup sweet chili sauce
- 1/3 cup hoisin sauce
Chocolate Peanut Butter Cup Cookies
By LDenvir
Special equipment: mini muffin pan Preheat the oven to 350 degrees F
- One 16.5-ounce package refrigerated peanut butter cookie dough
- 1 bag of 24 miniature chocolate-peanut butter cups
Mac N Cheese (Barefoot)
By LDenvir
Preheat the oven to 375 degrees F
- 2 tablespoons unsalted butter
- Good olive oil
- 1/2 pound shiitake mushrooms, stems removed and caps sliced 1/2-inch
- 1/2 pound cremini mushrooms, stems removed and caps sliced 1/2-inch
- 3 tablespoons cream sherry
- Kosher salt
- 1 pound pasta, such as cavatappi
- 3 ounces white truffle butter (recommended: D'Artagnan)
- 1/2 cup all-purpose flour
- 1 quart whole milk, scalded
- 12 ounces Gruyere cheese, grated (4 cups)
- 8 ounces extra-sharp Cheddar, grated (2 1/2 to 3 cups)
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground nutmeg
- 2 garlic cloves, chopped
- 3 tablespoons freshly chopped parsley leaves
- 1 1/2 cups fresh white bread crumbs
Lemon Oregano Chicken Thighs (Trish)
By LDenvir
Directions Preheat oven to 425°F
- 1 lemon
- 4 large, or 8 small skin-on, boneless chicken thighs
- Kosher salt and freshly ground black pepper, to taste
- 3 teaspoons olive oil, divided
- 3 sprigs oregano
- 1 tablespoon minced shallot
- 1/2 garlic clove, minced
- 1/8 teaspoon crushed red pepper flakes
- 1/4 cup dry white wine (such as Sauvignon Blanc)
- 1/2 cup low-sodium chicken broth
Strawberry Rhubarb Crisp (Chopping Block)
By LDenvir
Preheat the oven to 375°
- For the filling:
- STRAWBERRY RHUBARB CRISP
- Yield: 6 servings
- Active time: 30 minutes
- Start to finish: 1 hour, 10 minutes
- 1 pint (1 pound) strawberries, hulled and quartered
- 1 pound rhubarb, large dice
- 3/4 to 1 cup granulated sugar
- 3 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/8 teaspoon salt
- 1 tablespoon lemon juice
- For the crisp topping:
- 1 cup brown sugar
- 1 cup rolled (“old-fashioned”) oats
- 1/2 cup all-purpose flour
- Pinch fine sea salt
- 1 stick cold unsalted butter, cut into small pieces
- Vanilla ice cream
Roasted Butternut Squash Salad with Cider Vin. (BC)
By LDenvir
Preheat the oven to 400 degrees F
- 1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
- Good olive oil
- 1 tablespoon pure maple syrup
- Kosher salt and freshly ground black pepper
- 3 tablespoons dried cranberries
- 3/4 cup apple cider or apple juice
- 2 tablespoons cider vinegar
- 2 tablespoons minced shallots
- 2 teaspoons Dijon mustard
- 4 ounces baby arugula, washed and spun dry
- 1/2 cup walnuts halves, toasted
- 3/4 cup freshly grated Parmesan
Gilda's Hot Dog
By LDenvir
Directions Heat a 10-inch saute pan over medium heat
- Ingredients
- 6 all-beef hot dogs
- 2 tablespoons extra-virgin olive oil
- 8 cremini mushrooms, sliced into 1/4-inch slices
- 1 small onion, halved and sliced thin from root to tip
- 1 red pepper, thinly sliced
- 1/4 teaspoon salt
- 1/4 teaspoon dried oregano
- 2/3 cup yellow cherry tomatoes, halved
- 1 cup shredded mozzarella
- 2 tablespoons unsalted butter, at room temperature
- 6 potato hotdog buns
Frozen Sangria Recipe (Trish)
By LDenvir
For the frozen margarita: Add to a blender the ice, tequila, orange liquor, lime juice and agave
- Frozen Margarita:
- 4 cups ice
- 1/2 cup tequila
- 1/4 cup orange liqueur, such as Grand Marnier or Cointreau
- 1/4 cup fresh lime juice (about 4 limes)
- 1 tablespoon agave
- Quickie Frozen Sangria:
- 4 cups ice
- 1/4 bottle red wine, chilled
- 1/2 cup fresh orange juice
- 1/4 cup lemon juice (about 2 lemons)
- 1 tablespoons agave
Balsamic Onions (Barfoot)
By LDenvir
Directions Preheat the oven to 375 degrees
- Ingredients
- 3 small red onions
- 1/4 cup plus 2 tablespoons good balsamic vinegar
- 1/4 cup good olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper