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Recipes
SMOKE-ROASTED PEARS
By t1bishop
great grilled fruit recipe
- You’ll also need:
- 6 large ripe pears, preferably with stems
- 1/2 lemon
- 1 8-ounce package cream cheese, at room temperature
- 3 tablespoons brown sugar
- 1 tablespoon candied ginger, chopped
- 1/2 teaspoon grated lemon zest
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon grated nutmeg
- 1/2 teaspoon ground cloves
- 2 tablespoons Poire William eau de vie
- 1 teaspoon vanilla extract
- Vanilla or cinnamon ice cream (optional; for serving)
- 1/4 cup walnuts, toasted and coarsely chopped
- (optional; for serving)
- 1 lightly oiled aluminum foil pan large enough to hold the pears; 1 cup wood chips, preferably apple, pear, cherry, or maple), soaked for 1 hour in cold water to cover, then drained; one sturdy reseal
Chicken-and-Green Chile Enchiladas
By t1bishop
Fiesta night! A deli-roasted chicken helps make short work of this classic Mexican entree
- Onion-and- Garlic Mixture:
- 3 1/2 cups chopped cooked chicken
- 2/3 cup Onion-and-Garlic Mixture
- 2 (8-oz.) cans chopped green chiles
- 1 Tbsp. chopped fresh cilantro
- 3 (10-0Z.) cans enchilada sauce,
- divided
- 2 cups (8 oz.) shredded Mexican four cheese blend, divided
- 8 (9-inch) burrito-size flour tortillas
- 2 cups chopped onion (1 large onion)
- 1 Tbsp. vegetable oil
- 3 garlic cloves, chopped
Balsamic Braised Chicken
By t1bishop
1. Preheat oven to 350°. Season chicken with salt and pepper, and heat olive oil in a braising pan over medium-hig...
- 6 chicken thighs, skinned
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black
- pepper
- 2 teaspoons olive oil
- 1/4 cup minced shallots
- 1 tablespoon minced fresh thyme
- 1/4 cup dry red wine
- 3/4 cup balsamic vinegar
- 1/4 cup fat-free, less-sodium
- chicken broth
- 1/4 cup honey
- 1 bay leaf
Broccoli with Red Pepper Flakes and Toasted Carlic
By t1bishop
1. Heat olive oil in a large nonstick skillet over medium-high heat
- 2 teaspoons olive oil
- 6 cups broccoli florets (about 1head)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper
- 3 garlic cloves, thinly sliced
- 1/4 cup water
Bean dip
By t1bishop
Heat on low to let mix in and then make seasoning adjustments
- 2 cans fat free refried beans
- 2 cans frito bean dip - some of it is marked hot
- A little water to thin
- A little vinegar
- Chili powder, a lot to taste
- Sautéed diced onions or dried onions
- Minced garlic or garlic powder
- Salt and pepper
- Shredded cheese if you want it. We use Mexican shredded cheese.
THE BEST Stuffed Pasta Shells
By t1bishop
"These savory shells never fail to make a big impression, even though the recipe is very easy
- 4 cups shredded mozzarella cheese
- 1 1/2 (15 ounce) container ricotta cheese
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- fresh herbs, thyme, rosemary, oregano, finely chopped
- 1 (12 ounce) package jumbo pasta shells, cooked and drained
- 1 (28 ounce) jar spaghetti sauce
olive caper crostini
By t1bishop
Olive Caper Spread: Process olives, oil, basil, capers, and garlic in a food processor until pureed
- 1/2 cup Greek olives pitted
- 3 tablespoons extra virgin olive oil
- 1 tablespoon chopped fresh basil
- 1 tablespoon capers. drained
- 2 cloves garlic. minced
- Crostini
- l baguette sliced 1/2 inch thic
- 1/2 cup (1 stick) unsalted butter,
- melted
Goat Cheese and Iron-skillet-roasted Mushrooms on Rustic Toast
By t1bishop
Use a variety of of fancy mushrooms to add earthy flavors to this simple and savory hors d'oeuvres recipe
- 1/4 cup good quality olive oil
- 1 pound mixed mushrooms, sliced
- Kosher salt and freshly cracked black pepper to taste
- 3/4 cup ruby port
- 2 tablespoons herbs, chopped (Thai basil, basil or Italian parsley)
- Juice of 1/2 lemon
- 1/2 loaf Levain-style or other rustic bread
- 2 fresh garlic cloves, peeled
- 8 ounces fresh goat cheese
Prosciutto-wrapped Chicken
By t1bishop
Slice each chicken breast horizontally without cutting all the way through
- 4 (4-ounce) boneless, skinless chicken breasts
- 1/4 pound fresh mozzarella, thinly sliced
- 12 large basil leaves
- 4 slices prosciutto
CHICKEN MALLORCA
By t1bishop
In large no-stick frying pan, combine mushrooms and olive oil
- 1 1/2 cups sliced mushrooms
- 2 teaspoons olive oil
- 1 1/4 1 1/4 cups roasted red peppers
- 1 large onion cut in eighths
- 1 large clove garlic – or to taste
- 4 boneless skinless chicken breasts
- 1 14 1/4 ounce can diced tomatoes
- 2 large carrots thinly sliced
- 3 tablespoons red wine
- 2 1/2 tablespoons herbs de province
- 3/4 teaspoon smoked hot paprika
- Salt and pepper to taste
- Hot cooked rice or couscous