á-47's profile page
Recipes
Watermelon and Feta Salad with Serrano Chile Vinaigrette
By á-47
1. In a jar with a tight fitting lid, combine olive oil, lime juice, vinegar, thyme, shallot and Serrano Chile
- 1 cup olive oil
- 2 tbsp fresh lime juice
- 2 tbsp champagne vinegar
- 2 tsp chopped fresh thyme
- 1 small shallot, minced
- 1 Serrano Chile, stemmed and sliced into small half-rounds
- Salt to taste
- 1 small seedless watermelon
- 1/3 lb. wedge of feta cheese, sliced 1/8" thick (about 12 slices)
- 1 bung arugula
- Sliced Serrano Chile for garnish
Turkey Dijon Panini
By á-47
Brush one side of bread with oil
- 4 slices french bread
- 1 Tbsp. olive oil
- 1 Tbsp. Dijon mustard
- 2 0z. swiss cheese, thinly sliced
- 2 oz. roasted turkey breast thinly sliced
- 4 slices bacon, cooked crisp
- 4 thin slices tomatoes
- 4 thin slices red onion
Pecan Pumpkin Pie
By á-47
Line a 9" pie plate with pastry; trim and flute edges
- Pastry for a single crust pie (9 inch)
- 2 eggs
- 1 can (15 oz) solid pack pumpkin
- 1/2 cup maple syrup
- 1/4 cup sugar
- 1/4 cup heavy whipping cream
- 1 tea. cinnamon
- 1/2 tea. nutmeg
- TOPPING
- 2 eggs, lightly beaten
- 1 cup chopped pecans
- 1/2 cup sugar
- 1/2 cup maple syrup
- Additional whipped cream, optional
Beans - Hamburger Beans
By á-47
Brown ground beef and onion in a skillet
- 1 lb. ground beef
- 1 onion, chopped
- 2 - 15 oz. cans pork and beans
- 15 oz. can butter beans, drained
- 15 oz. can kidney beans, drained
- 1/2 tea. garlic powder
- 1 cup ketchup
- 3/4 cup molasses
- 1/2 cup brown sugar
Island Glazed Pork Tenderloin
By á-47
1.Preheat oven to 350 degrees
- RUB:
- 1 1/2-2 pounds pork tenderloin (two small or one medium-large tenderloin)
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon pepper
- GLAZE:
- 3/4 cup brown sugar
- 2 tablespoons minced garlic
- 1 tablespoon sriracha sauce (Asian hot chili sauce- found in the Asian section of most grocery stores) OR other hot sauce (I definitely recommend the sriracha sauce though!)
Cranberry Almond Spinach Salad
By á-47
Melt butter in a small pan over medium heat
- 1 Tbsp butter
- 3/4 cup blanched, slivered almonds
- 1 lb. spinach
- 1 cup dried cranberries
- 4 oz. feta. crumbled
- 2 Tbsp. toasted sesame seeds
- 1 Tbsp. poppy seeds
- 1/2 cup sugar
- 2 tea. onion, minced
- 1/4 tea. paprika
- 1/4 cup white wine vinegar
- 1/4 cup cider vinegar
- 1/2 cup vegetable oil
Cheese Crisps - to top a salad
By á-47
Sprinkle cheese onto an extra-large nonstick skillet in four 4" mounds
- 4 oz. extra-sharp cheddar, coarsely shredded (about 1 cup)
- or shredded parmesan
Chile Corn Soup
By á-47
Preheat saucepan; add oil
- 1 tea. olive oil
- 1 small onion chopped
- 1 small fresh poblano or Anaheim chile, chopped
- 4 garlic cloves, minced
- 1 tea. cumin
- 6 ears corn, grated from cob
- 1 3/4 cup chicken broth
- chopped fresh cilantro
- juice from 1 lime
- freshly ground pepper
Chili - Spicy Touchdown Chili
By á-47
In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain
- 1 lb. ground beef
- 1 lb. bulk pork sausage
- 2 cans (16 oz) kidney beans, rinsed and drained
- 2 cans (15 oz) pinto beans, rinsed and drained
- 2 cans (10 oz) diced tomatoes with milk green chiles, undrained
- 1 can (14 1/2 oz) diced tomatoes with onions, undrained
- 1 can (12 oz) beer
- 6 bacon strips, cooked and crumbed
- 1 small onion, chopped
- 1/4 cup chili power
- 1/4 cup chopped jalapeno
- 2 tea. cumin
- 2 garlic cloves, minced
- 2 tea. dried basil
- 3/4 tea. cayenne
Potatoes - Chile-Potato Gratin
By á-47
Preheat oven to 400 degrees
- 3 lb. russet potatoes, peeled and sliced 1/4" thick
- 2 chipotle peppers in adobo, finely minced
- 2 cups chicken broth
- 1/4 tea. salt
- 1/8 tea. pepper
- 3 cups (8 oz) grated Parmigiano Reggiano cheese