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Recipes
Four Seasons' Lemon-Ricotta Poppy Seed Pancakes
By markemilw
This delicious recipe for lemon-ricotta poppy seed pancakes is an interesting twist on breakfast and is courtesy of...
- 6 large eggs, separated
- 1 1/2 cups whole-milk ricotta cheese
- 1/4 cup (1/2 stick) unsalted butter, melted and cooled
- 1 teaspoon pure vanilla extract
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 cup sugar
- 1/2 teaspoon salt
- Zest of 2 large lemons
- 1 tablespoon poppy seeds
- Vegetable oil, for griddle
- Maple syrup, warmed
- Berries, for garnish
Closet Cooking
By markemilw
Tip: Try to keep the balsamic reduction away from the edges as it can make quite the mess if it oozes out of the ...
- 1 (10 inch) tortilla
- 1/2 cup mozzarella or jack cheese, shredded
- 1/2 cup strawberries, hulled and sliced
- 1/4 cup chicken, grilled and cut into small pieces
- 2 slices bacon, cooked and crumbled
- 2 tablespoons sweet onion, sliced
- 1 teaspoon balsamic reduction
- sriracha to taste
- cilantro to taste
5 Pumpkin Recipes
By markemilw
Serves 4 Peel and seed a 2 lb pumpkin and cut into 1/2-thick wedges
- 2 lb pumpkin
- 1 T olive oil
- 1.2 t salt and pepper
- 3 oz feta
- 1/4 c cilantro
- pumpkin seed oil
- sherry vinegar
Polka-Dot Cupcakes
By markemilw
These cupcakes, which are flavored with orange zest, can be made ahead and kept in airtight containers at room temp...
- FOR THE CUPCAKES:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 8 ounces (2 sticks) unsalted butter
- 2 cups sugar
- 4 large eggs
- Finely grated zest of 1 orange
- 1 cup milk
- FOR THE ICING:
- 8 ounces cream cheese (not whipped)
- 4 tablespoons unsalted butter
- 3/4 cup confectioners' sugar
- 1 tablespoon milk
- 1 teaspoon pure vanilla extract
Jamaican Chicken Curry
By markemilw
Stewing is a three-step process: Brown the meat, add aromatics, seasonings, and a generous amount of liquid, and th...
- 2 tablespoons vegetable oil
- 4 bone-in, skinless chicken breast halves (10 to 12 ounces each), halved crosswise
- Coarse salt and ground pepper
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1 teaspoon ground cumin
- 3 tablespoons curry powder (preferably Jamaican)
- 1/2 teaspoon dried thyme
- 4 carrots, thinly sliced
- 1 can (13.5 ounces) coconut milk
- 1 package (10 ounces) frozen peas, thawed
- Cooked white rice, for serving
Seven-Minute Frosting
By markemilw
for coconut cake
- 3/4 * 3/4 cup plus 2 tablespoons sugar
- 1 * 1 tablespoon light corn syrup
- 3 * 3 large egg whites, room temperature
Zucchini and Chicken Salad
By markemilw
A relaxing meal made without turning on the oven (although you do use the stove) is just right for a warm summer ni...
- 1/4 cup plus 1 tablespoon olive oil
- 1/4 cup fresh lemon juice
- Coarse salt and ground pepper
- 1 1/4 pounds zucchini, thinly sliced
- 1 pound boneless, skinless chicken breasts
- 1 bunch (about 8 ounces) spinach, chopped
- 1/2 red onion, thinly sliced
- 3/4 cup chopped pecans
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh mint
Corn Pancakes
By markemilw
Corn is in season from May through September but is at its peak in most places in late summer
- 1/2 cup flour
- 3/4 teaspoon coarse salt
- 1 large egg
- 1/3 cup milk
- 2 cups corn kernels
- 2 tablespoons canola oil
Baked Penne with Chicken and Sun-Dried Tomatoes
By markemilw
Each baking dish serves four; bake one tonight, and freeze the other for a ready-made dinner later on
- 6 tablespoons butter, plus more for baking dishes
- coarse salt and ground pepper
- 1 pound penne rigate
- 1 teaspoon olive oil
- 2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally
- 1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
- 4 garlic cloves, minced
- 6 cups whole milk
- 10 ounces white mushrooms, trimmed and thinly sliced
- 1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
- 1 1/2 cups shredded provolone (6 ounces)
- 1 cup finely grated Parmesan (4 ounces)
Chicken with Paprika Sauce
By markemilw
Serve over cooked egg noodles tossed with a little butter and fresh or dried dill
- 4 boneless, skinless chicken breast halves (about 6 ounces each), cut crosswise into 1/2-inch strips
- 2 tablespoons sweet paprika
- Coarse salt and ground pepper
- 2 tablespoons butter
- 1 onion, finely chopped
- 4 plum tomatoes, cut into 1/2-inch dice
- 1/2 cup reduced-fat sour cream