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Recipes
Cornmeal Crust
By markemilw
Whisk cornmeal with 1 1/2 cups cold water
- 1 1/2 cups yellow cornmeal
- 2 teaspoons coarse salt
- 1/4 teaspoon ground pepper
- 4 tablespoons butter
Crispy Mustard Chicken with Carrots
By markemilw
You might expect rye bread and mustard on a sandwich, but here they make a very tasty crust for oven-baked chicken
- 3 slices rye bread
- 1/4 cup Dijon mustard
- 2 teaspoons freshly squeezed lime juice
- 1 large garlic clove, minced
- 4 skinless chicken legs, (drumsticks and thighs)
- 2 (about 10 ounces each) bone-in, skinless chicken breast halves
- Coarse salt and ground pepper
- 2 tablespoons olive oil
- 5 carrots, sliced 1/4 inch thick
- 6 scallions, cut into 2-inch lengths
Classic BBQ Rib Sauce
By markemilw
Blend onion and water into a puree
- 2 cups ketchup
- 1/3 cup brown sugar
- 1/4 cup minced onion
- 2 tablespoons olive oil
- 2 tablespoons water
- 3 cloves garlic crushed
- 1 tablespoon apple cider vinegar
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 1/2 teaspoon liquid smoke
- 1 teaspoon dry mustard
- 1/2 teaspoon cayenne
- fresh ground pepper to taste
Pastitsio
By markemilw
This is the ultimate Greek comfort food, a hearty casserole of cinnamon-spiked ground lamb baked with penne and a P...
- Coarse salt and ground pepper
- 1 pound penne, cooked and drained
- 2 pounds ground lamb
- 2 medium onions, diced
- 1/2 cup red wine
- 1 can (6 ounces) tomato paste
- 1/2 teaspoon ground cinnamon
- 6 tablespoons butter
- 1/2 cup all-purpose flour (spooned and leveled)
- 3 cups milk
- 1/8 teaspoon cayenne pepper (optional)
- 1/4 cup Parmesan cheese
Soft and Chewy Chocolate Chip Cookies
By markemilw
Preheat oven to 350 degrees
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 cup packed light-brown sugar
- 1 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 2 cups (about 12 ounces) semisweet and/or milk chocolate chips
Fresh Focaccia with Marinated Chicken and Spinach and Artichoke Spread
By markemilw
For the chicken: Marinate the chicken in the Balsamic Base for at least 30 minutes or up to 2 hours in the refriger...
- 4 boneless skinless chicken breasts
- 1/2 cup Balsamic Base, recipe follows (or balsamic vinegar)
- 5 ounces (1/2 a box) frozen chopped spinach, defrosted, drained
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 clove garlic, grated
- 1 lemon, zested and juiced
- Salt and freshly cracked black pepper
- One 6-ounce jar marinated artichoke hearts, drained
- Fresh Focaccia, recipe follows
- 1/2 cup sun-dried tomatoes packed in oil, sliced into thin strips
- 1 pound ball fresh mozzarella, sliced into 1/4-inch slices
- 2 cups arugula
- 4 cups balsamic vinegar
- 2 tablespoons brown sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked pepper
- 8 fresh basil leaves
- 5 sprigs fresh thyme
- 4 cloves garlic, crushed
- 1 large shallot, roughly chopped
- 2 cups warm water (105 to 110 degrees F)
- 1 tablespoon sugar
- 2 packages active dry yeast
- 4 cups all-purpose flour, plus more for dusting
- 1 cup whole wheat flour
- 1 1/2 tablespoons kosher salt
- 1 teaspoon chopped fresh rosemary, finely chopped, plus leaves, for garnish
- 1 cup olive oil, plus more for brushing
- 8 thinly sliced rounds beefsteak tomato
- 2 tablespoons grated Parmesan
Peanut-Baked Chicken
By markemilw
Southern Living JUNE 2007
- 4 chicken legs (about 1 1/2 lb.)
- 4 chicken thighs (about 1 lb.)
- 1/2 cup creamy peanut butter
- 2 tablespoons lite soy sauce
- 2 tablespoons honey
- 1 tablespoon grated lemon rind
- 1 tablespoon fresh lemon juice
- 1/2 cup honey-roasted peanuts
- 1/2 cup fine, dry breadcrumbs
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/4 teaspoon ground red pepper
Corrie's Bacon Creamed Spinach
By markemilw
In a large skillet, over medium heat, add the bacon and cook until crisp, about 7 minutes
- 3 slices bacon
- 1/2 cup finely chopped yellow onion
- 12-ounce bag baby spinach
- 1/4 cup heavy cream
- Kosher salt and freshly ground black pepper
Fried Chicken Thighs & Biscuits
By markemilw
Inspired by Ashley Christensen, Beasley's Chicken + Honey, Raleigh, NC, Southern Living APRIL 2012
- 8 skinned and boned chicken thighs (about 2 1/4 lb.)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/8 teaspoon onion powder
- 1 cup buttermilk
- 1 large egg
- Vegetable oil
- 2 cups all-purpose flour
- 2 cups bread flour
- 2 cups all-purpose flour
- 2 tablespoons baking powder
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 cup butter, cut into small cubes
- 1 1/2 cups buttermilk
- 1 large egg
- Parchment paper
- Chopped pickled green tomatoes, local honey
Peach and Creme Fraiche Pie
By markemilw
The rich texture and slight tartness of creme fraiche is an ideal foil for tender (but not overly soft) peaches in ...
- FOR THE PATE SUCREE:
- 1 1/4 cups all-purpose flour, plus more for dusting
- 2 tablespoons granulated sugar
- 1/8 teaspoon salt
- 1/2 cup cold (1 stick) unsalted butter, cut into pieces
- 1 large egg yolk, lightly beaten
- 2 tablespoons ice water, plus more if needed
- FOR THE STREUSEL:
- 1/4 cup confectioners' sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon baking powder
- Pinch of salt
- 1/4 cup cold (1/2 stick) unsalted butter, cut into pieces
- FOR THE FILLING:
- 1 1/2 pounds ripe (4 to 5 medium) yellow peaches, pitted and quartered
- 2 tablespoons granulated sugar
- Pinch of salt
- 5 tablespoons creme fraiche