á-47's profile page
Recipes
Greek Style Four Bean Salad
By á-47
Place beans and vegetables in a large bowl
- 1 can black beans, drained and rinsed
- 1 can dark red kidney beans, drained and rinsed
- 1 can garbanzo beans, drained and rinsed
- 1 can white beans, drained and rinsed
- 1 small tomato,k diced
- 1/4 cup onion, chopped
- 1 jalapeno, chopped
- 2 Tbsp. kalamata olives, chopped
- 1/2 cup Feta cheese
- DRESSING
- 4 Tbsp. olive oil
- 6 Tbsp. red wine vinegar
- 1 tea. Dijon mustard
- 1 Tbsp. grated lemon peel
- 1/2 tea. sugar
- 1/4 tea. pepper
- 1 clove garlic, chopped
- 1 tea. fresh or dried oregano
- 2 Tbsp. chopped fresh or dried parsley
Dessert - Grilled Pound Cake and Tropical Fruits w/ White Chocolate Sauce
By á-47
2 hours or more ahead of serving time make White Chocolate Sauce: In a medium saucepan, place chocolate morsels, m...
- 1 (10 oz) package family-size frozen pound cake
- Assorted sliced fresh tropical fruits: papaya, mango, pineapple, and banana
- .
- White Chocoate Sauce
- 1 (12 oz) bag white chocolate morsels
- 1 cup evaporated milk
- 1 cup sugar
- 1 Tbso. butter
- 1 Tbsp. coconut or white rum
Nectarine-Lime Jam
By á-47
Yield: 3 pints
- 5 cups pitted and chopped nectarines (about 3 pounds)
- 3 cups sugar
- zest and juice from 2 limes
- 1 (30 oz) packet liquid pectin
Potatoes - Grilled Herbed Potatoes
By á-47
Preparation Prepare a gas grill for direct-heat cooking over medium-high heat; see Grilling Procedure
- Ingredients
- 2 pounds large Yukon Gold or other yellow-fleshed potatoes
- 1/4 cup chopped mixed herbs such as parsley, chives, rosemary, and oregano
- 2 garlic cloves, smashed
- 1/3 cup extra-virgin olive oil
- 1 lemon wedge plus additional for serving
Chile Spiced Cake
By á-47
Preheat oven to 350 degrees
- CAKE
- cocoa powder for dusting
- 1 box chocolate cake mix
- 1 (3 oz) box chocolate instant pudding mix
- 4 eggs
- 1 1/4 cups water
- 1/2 cup vegetable oil
- 1 tea. vanilla
- 2 tea. chile powder
- 1 tea. espresso powder
- 1/2 t3a. cinnamon
- STREUSEL TOPPING
- 4 Tbsp. butter, softened
- 1/2 cup flour
- 1/2 cup brown sugar
- 2 tea. chile powder
- 1 tea. cinnamon
- 1 cup pecans, roughly chopped
- 3 cups assorted baking chips (a medley of mini chocolate and butterscotch chips)
Grilled Pork Tenderloin & Peaches
By á-47
Whisk the oil, rosemary, and pepper in a baking dish
- 2 Tbsp. canola oil
- 2 Tbsp. fresh rosemary, finely chopped
- 1/2 tea. coarse black pepper
- 1 1/2 lbs. pork tenderloin, fat trimmed
- Kosher salt
- Reserved peach glaze (from below recipe)
- Rosemary sprigs, for garnish
- .
- PEACHES AGRODOLCE
- 1 cup red wine vinegar
- 1/4 cup water
- 1/2 cup honey
- salt and pepper
- 3 slightly under-ripe peaches, halved, pitted, and each half sliced into quarters
Potatoes - Smashed with Bacon
By á-47
In a large Dutch oven, bring potatoes, 3 tea
- 1 (28 oz) bag baby red potatoes
- 4 tea. salt, divided
- 6 slices bacon, cut into 1/2" pieces
- 6 cloves garlic, smashed
- 1/4 cup fresh rosemary sprigs
- 1.2 tea. pepper
Chicken - Spicy Bean Salad with Chicken and Chipotle
By á-47
Whisk together the mayo, chili and 3 Tbsp
- 1/2 cup light mayonnaise
- 1 tea. canned chipotle chili in adobo sauce
- 4 Tbsp. fresh lime juice, divided
- 1 can (15 oz) black beans
- 1 can (15 oz) pinto beans
- 1 cup fresh or frozen corn kernels
- 3/4 cup diced roasted red bell pepper, jarred or fresh
- 2 green onions, finely chopped
- 1 cup cooked diced chicken
- 1 avocado, peeled, and sliced
- 3 Tbsp. finely chopped cilantro
Potatoes - Smoky Potato Gratin
By á-47
Bring a large pot of water to a boil over high heat
- Kosher salt, to taste
- 2 1/2 lb. Yukon Gold potatoes, peeled and sliced 3/16 thick on a mandoline
- 2 garlic cloves
- 8 Tbs. (1 stick) unsalted butter
- 1 Tbs. chopped fresh flat-leaf parsley
- 1 tsp. chopped fresh thyme
- Freshly ground pepper, to taste
Roasted Chicken-Tortilla Casserole w/ Queso Fresco-Cilantro Salsa
By á-47
Preheat oven to 350 degrees
- 1 whole rotisserie chicken
- 1 (16 oz) container sour cream
- 1 (8 oz) package shredded Mexican four-cheese blend, divided
- 1 cups mild enchilada sauce, divided
- 18 (6") corn tortillas
- 1 cup crumbled queso fresco
- 1/2 cup chopped seeded plum tomato
- 1/2 cup chopped fresh cilantro
- 1/2 cup diced yellow onion
- 1 Tbsp. fresh lime juice
- 1/4 tea. salt