á-47's profile page
Recipes
Tomato-Jalapeno Enchilada Sauce
By á-47
In a blender, combine tomatoes, onion and jalapeno
- 1 can (28 oz) whole peeled tomatoes
- 1 cup diced white onion
- 1 jalapeno, quartered
- salt and pepper
- 1 Tbsp. vegetable oil
- 1/4 cup fresh thyme leaves
- 1 tea. white vinegar
- pinch of sugar
Dessert - Grilled Peaches with Honey and Queso Fresco
By á-47
In a small saucepan, combine honey, vinegar, ancho chile pepper, and snipped sage
- 1/2 cup honey
- 1 Tbsp. whilte wine vinegar
- 1/2 tea. ground ancho chile pepper
- 1 tea. finely snipped fresh sage
- 6 ripe peaches
- 4 oz. Queso Fresco, coarsely crumbed (1 cup)
Spicy Sesame Peanut Noodles
By á-47
Do ahead: Toast the sesame seeds in small skillet over medium heat
- 2 tea. sesame seeds, for garnish
- 3/4 cup chunky peanut butter
- 1/4 cup chicken broth
- 2 tea. grated peeled fresh ginger
- 2 cloves garlic, chopped
- 1/2 5tea. salt
- 1/4 tea. red pepper flakes
- 8 oz. spaghetti, cooked
- 2 Tbsp. Asian sesame oil
- 2 green onions, thinly sliced, for garnish
Spaghetti Squash - with Sausage
By á-47
Halve the squash lengthwise and scoop out the seeds
- 1 small spaghetti squash (about 2#)
- 3 Tbsp. extra-virgin olive oil
- salt and pepper
- 8 links hot Italian sausage (pork, chicken or turkey - 1 1/2#)
- 1 red bell pepper, thinly sliced
- 1 med. onion, halved and thinly sliced
- 1 clove garlic, chopped
- 1/4 cup chopped fresh parsley
- freshly grated parmesan cheese, for topping
Tortilla Soup
By á-47
Quick fix. top with any or all of the following: grated pepper jack cheese, diced avocados, sour cream, chopped fr
- 1 lb. (2 large) boneless chicken breasts, halved crosswise to form two thin cutlets
- 1 1/2 Tbsp. olive oil, divided
- 1/2 tea. salt
- 1 Tbsp. chili powder
- 1 large onion, cut into medium dice
- 4 large cloves garlic, crushed
- 2 Tbsp. canned chipotle peppers in adobo sauce, minced
- 2 qts. chicken brown
- 1 14.5 oz. can diced fire-roasted tomatoes
- 2 cans black beans, not drained
- 6 oz. tortilla strips
- 1 line, cut into 8ths
Rosemary Chicken with Balsamic Tomatoes
By á-47
Heat oil in a large nonstick skillet over medium-high heat
- 2 tea. olive oil
- 4 (5 oz) thin-sliced chicken cutlets
- 2 tea. fresh rosemary, chopped
- 1/2 tea. pepper
- 1 small red onion, thinly sliced
- 2 garlic cloves, minced
- 2 Tbsp. balsamic vinegar
- 2 cups grape tomatoes, halved
- 1/4 cup chicken broth
- pinch salt
- 1/4 cup fresh basil, chopped
- 2 tea. grated orange zest
Salmon - Citrus Salsa Salmon
By á-47
Heat broiler. Lightly sprinkle salmon with salt and pepper
- 4 4-5 oz. skinless salmon fillets (3/4 to 1" thick)
- 1/3 cup red jalapeno jelly
- 3 medium oranges, peeled, seeded and coarsely chopped
- 1 medium grapefruit, peeled and sectioned
- 1 cup grape or cherry tomatoes, halved
Chili Cheese Corn Bread
By á-47
Preheat oven to400 degrees
- 1 cup flour
- 3/4 cup cornmeal
- 2-3 Tbsp. sugar
- 21/2 tea. baking powder
- 3/4 tea. salt
- 1 Tbsp. butter
- 2 eggs, lightly beaten
- 1 cup milk
- 1/4 cup vegetable oil or butter, melted
- 1 cup shredded Monterey Jack cheese 94 oz)
- 1 4-oz. can diced green chile peppers, drained
- 1-2 tea. chili powder
- GREEN ONION - BACON CORN BREAD
- 1/3 cup crumbled cooked bacon
- 1/4 cup sliced green onions
- Stir into batter before pouring into pan.
Caramel Pumpkin Tiramisu
By á-47
Using a serrated knife, cut six ladyfingers in half widthwise
- 18 crisp ladyfinger cookies (Alessi brand was used in the test kitchen for this recipe)
- 1/4 cup maple syrup
- 2 Tbsp. bourbon
- 1 cup heavy whipping cream, divided
- 1/4 cup sugar
- 3/4 cup solid-pack pumpkin
- 1 tea. cinnamon
- 1/2 tea. ginger
- 1/4 tea. salt
- 4 oz. cream cheese, softened
- 3 Tbsp. confectioners' sugar
- .
- SAUCE
- 3/4 cups caramel ice cream topping
- 2 tea. bourbon
Potatoes - Grilled and Smashed Red & White Potatoes
By á-47
Cook potatoes in large pot of boiling salted water until just tender, about 25 minutes
- 16 small red-skinned and/or white-skinned potatoes (about 2" in diameter)
- olive oil
- 1/4 cup fresh rosemary leaves
- 1/4 cup fresh parsley
- 1 tea. lemon zest
- 1/2 tea. salt
- 1 tea. pepper
- 1 tbsp. fresh lemon juice