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Recipes
Parmesan Chicken Cutlets
By TeeSquared
Shred the Parmesan using the large holes on the grater
- 1/2 cup plus 1 tablespoon all-purpose flour
- 3 large eggs
- 2 1/4 cups Parmesan cheese, shredded
- 2 teaspoons pepper
- 6 boneless, skinless chicken cutlets , thin-cut (about 1 1/4 pounds)
- 1/4 cup vegetable oil
Basic Meat & Potato Tajine
By TeeSquared
Can be adapted for whatever root or fall vegetables look good, including artichokes, cauliflower, turnips, whatever
- 1-1/2 lbs. beef or lamb stew meat, cut in large pieces
- 1 large onion, chopped
- 2 tsp. salt
- 1 tsp. ground black pepper
- 1 tb. paprika
- 1 tsp. ground ginger
- 1 tsp. ground cumin
- 1 tsp. turmeric
- 3-4 garlic cloves, crushed
- 1/4 cup chopped cilantro
- 1/4 cup shopped parsley
- 1/2 lb. carrots, in large chunks
- 2 lbs. potatoes, in large chunks
- Olive oil
- Water
- Moroccan or French Bread
Polenta with Goat Cheese
By TeeSquared
From Pioneer Woman
- 4-1/2 cups water
- 1 cup yellow cornmeal
- 1 teaspoon salt
- 2 tablespoons butter
- 4 ounces goat cheese, crumbled
Meat and Cauliflower Tajine
By TeeSquared
Brown the meat in a dutch oven or heavy saucepan over medium high heat
- 3-4 tablespoons olive oil
- 1 lb. beef or lamb, cut in 1"-2" pieces
- 1 large onion, chopped
- 3 cloves garlic, finely minced
- 1/2 teaspoon pepper, ground
- 1 tablespoon parsley, chopped
- 1 tablespoon cilantro, chopped
- 1 teaspoon paprika
- 1/4 teaspoon saffron
- 2 tomatoes, peeled & chopped
- 2 teaspoons salt
- 1 cauliflower, washed
- 1-2 loaves French or Moroccan bread
Freezer Chicken Pot Pies
By TeeSquared
Make ahead of time and freeze
- 1 1/2 pounds boneless, skinless chicken breasts
- 2 tablespoons vegetable oil
- 5 1/2 cups low-sodium chicken broth
- 2 tablespoons unsalted butter
- 1 medium onion, chopped fine
- 3 medium carrots, peeled and chopped
- 1 celery rib, chopped fine
- 1/2 cup all-purpose flour
- 1/4 cup milk
- 2 teaspoons minced fresh thyme leaves
- 2 tablespoons lemon juice
- 2 (15-ounce) boxes Pillsbury Ready to Roll Pie Crust
- 1 large egg , plus one large egg, beaten, for baking
- 1 1/2 cups frozen peas
- 6 individual disposable aluminum loaf pans (2 cup size)
Fattoush Salad
By TeeSquared
My version of this Middle Eastern peasant dish
- 3 Red peppers, stemmed, seeded & quartered
- 1 lb. Zucchini, trimmed and halved lengthwise
- 2 Pita bread disks, separated
- 1 Cucumber, peeled and cut into 1/2” cubes
- 12 Cherry tomatoes, halved
- 3 Green onions, thinly sliced
- 1 Cup Kalamata olives, pitted and halved
- 1/2 Cup Fresh mint, chopped
- 1/3 Cup Cilantro, chopped
- 1/2 Cup Extra virgin olive oil
- 1/4 Cup Lemon juice
- 1 Teaspoon Ground cumin
- 4 oz. Feta cheese, cut into 1/2” cubes
- Zaatar or ground sumac
Memphis Rub
By TeeSquared
Dry rub/seasoning mix for pork or beef
- 1/4 cup paprika
- 1-1/2 teaspoons cayenne pepper
- 1-1/2 tablespoons freshly ground black pepper
- 1-1/2 teaspoons garlic powder
- 1-1/2 tablespoons dark brown sugar, packed
- 1-1/2 teaspoons dry mustard
- 1 tablespoon kosher salt
- 1-1/2 teaspoons ground cumin
- 1-1/2 teaspoons celery salt
Skordalia (Greek Garlic Dip)
By TeeSquared
Garlic, garlic
- 12 oz. yellow potatoes, peeled
- Kosher salt, as needed, plus 1 tablespoon and 1 teaspoon
- 8 medium cloves garlic, minced
- 3/4 cup whole blanched almonds
- 1/2 cup extra-virgin olive oil
- 1/2 cup water
- 6 tablespoons freshly squeezed lemon juice
- 2 tablespoons white wine vinegar
- Freshly ground black pepper
Pot Roast
By TeeSquared
Emeril LaGasse's Recipe
- 1 3-1/2 lb. boneless chuck roast
- 10-12 garlic cloves, peeled and sliced in half, if very large
- 1-1/2 tsp. kosher salt
- 3/4 tsp. freshly ground black pepper
- 4 tbsp. vegetable oil
- 2 tsp. Emeril's Original Essence or other seasoning rub
- 1/4 cup A.P. flour
- 1 small onion, chopped
- 1/2 cup celery, chopped (~2 stalks)
- 1/2 cup green pepper, chopped (~1/2 a pepper)
- 1/2 cup carrot, chopped (~8 baby carrots)
- 2-1/2 cups low-sodium beef broth
- 2 tbsp. tomato paste
- 2 bay leaves
- 1-1/2 lbs. russet potatoes, peeled and quartered
Chicken Piccata
By TeeSquared
Do not soak the chicken more than about 30 minutes
- 1/2 cup salt
- 1/2 cup sugar
- 4 cups cold water
- 8 boneless, skinless chicken cutlets (about 2 pounds), thin-cut
- Pepper
- 1/4 cup all-purpose flour
- 4 tablespoons unsalted butter
- 2 garlic cloves, minced
- 2 tablespoons drained capers
- 1 cup low-sodium chicken broth
- 1/2 cup white wine
- 4 strips lemon zest (each about 2 inches long) and 2 tablespoons juice from 1 lemon