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Recipes
Bruschetta With White Beans, Tomatoes and Olives
By t1bishop
adapted from a recipe found at Epicurious
- 1/2 cups cooked dried cannellini, Great Northern or other white beans (or 1 pound
- canned, drained and rinsed)
- 3 plum tomatoes, seeded, chopped
- 1/4 cup chopped pitted Kalamata olives
- 4 tablespoons olive oil
- 1/4 cup chopped fresh basil
- 1 tablespoon minced garlic
- Salt and pepper
- 20 prepared bruschetta slices - french or italian bread, brushed with olive oil and toasted in oven or on grill.
- 5 to 6 ounces soft fresh goat cheese (such as Montrachet), room temperature
- (optional)
Salmon with Chipotle Cream Sauce
By t1bishop
Cedar wood chunks and a mix of lemon slices and herbs give this succulent salmon a subtly sweet and smoky flavor
- 4 to 6 cedar, apple, alder or pecan wood
- chunks or 4 cups wood chips
- 1 4- to 6-lb. whole salmon, scales removed
- 10 sprigs fresh rosemary
- 20 sprigs fresh thyme
- 2 lemons, thinly sliced
- 1 Tbsp. coarse sea salt
- 1 tsp. cracked black pepper
- 2 Tbsp. butter, melted
- 1 recipe Chipotle Cream Sauce
- Chipotle Cream Sauce: In a small bowl combine one 8-ounce carton dairy sour cream, 2 tablespoons milk and 1 tablespoon finely snipped fresh
- chives. Add 12 of a canned chipotle pepper in adobo sauce, drained and finely chopped, and 16 teaspoons adobo sauce. Makes about 1 cup.
Jumbo Shrimp with Mushrooms and Garlic
By t1bishop
CHEF WAY Jimenez serves the shrimp head-on, alongside Mexican rice
- 4 garlic cloves, thinly sliced
- 1/4 cup plus 2 tablespoons pure olive oil
- 1/2 pound shiitake mushrooms, stems discarded and caps thickly sliced
- 2 pounds jumbo shrimp, butterflied
- in their shells
- Salt and freshly ground pepper
- 1/4 cup water
- 1 cup coarsely chopped cilantro leaves
- 2 tablespoons unsalted butter
- Yellow rice and lime wedges, for serving
Salmon Wraps with Jicama Slaw
By t1bishop
These tidy wrap-ups of salmon and slaw are great for outdoor dining because no forks or knives are needed
- 1 cup jicama cut into matchstick size
- pieces
- 1 cup shredded cabbage
- 1 small tomato, seeded and chopped, 1/3 cup)
- 2 tablespoons thinly sliced green onion
- tablespoon snipped fresh cilantro
- 1 to 2 serrano peppers, seeded and finely chopped
- 1/4 cup apple juice
- 1 1/4 teaspoons finely shredded lime peel
- 2 tablespoons lime juice
- 1 tablespoon salad oil
- 1/8 teaspoon salt
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried oregano, crushed
- 1 1-pound skinless salmon fillet
- 4 10-inch flour tortillas
- 1 tablespoon salad oil
Spring Salad with Grapes and Pistachio- Crusted Goat Cheese with Easy Herb Vinaigrette
By t1bishop
Sure, you could simplify this by just topping the salad with crumbled goat cheese and chopped pistachios
- 11 / cup shelled dry-roasted pistachios.
- finely chopped
- 1/2 cup (4 ounces) goat cheese
- 1/4 cup Easy Herb Vinaigrette (recipe below)
- 1 (5-ounce) package gourmet salad
- greens or spring lettuce mix
- 1 cup seedless red grapes, halved
- 1/4 teaspoon freshly ground black
- pepper
- Easy Herb Vinaigrette
- This recipe makes plenty of dressing to keep on hand so having a salad with dinner any night of the week is effortless
- 9 tablespoons white wine vinegar
- 1/2 tablespoons wildflower honey
- 2 teaspoon fine sea salt
- 1 cup canola oil
- 3 tablespoons chopped fresh basil
- 3 tablespoons minced fresh chives
Kale, Chickpeas and Leeks Braised in Olive Oil
By t1bishop
In a large, heavy-bottomed pot
- 1/4 cup olive oil
- 1 large leek, white and light green part only, quartered, chopped and rinsed
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1 heaping teaspoon smoked Spanish paprika
- 1 bunch kale, stemmed, chopped and washed in a colander
- 1 (I5-ounce) can chickpeas, rinsed, or 1/2 cups cooked chickpeas
- 2 heaping tablespoons chopped roasted red
- pepper (fresh or from a jar)
Scallop Piccata with Sauteed Spinach
By t1bishop
Serve on a bed of angel hair pasta, linguine, or brown rice, if desired
- 1 1/2 pounds sea scallops (about 12)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black
- pepper
- 5 teaspoons canola oil, divided
- 1 garlic dove, chopped
- l/2 cup vermouth
- 3 tablespoons chopped fresh parsley
- 2 tablespoons fresh lemon juice
- 2 tablespoons butter
- 4 teaspoons capers
- 1 (1O-ounce) package fresh baby
- spinach
SMOKY SHRIMP AND GRITS
By t1bishop
Old-school Southern cooks prepare grits with an abundance of butter and cheddar
- 3/4 cup quick-cooking grits
- Salt and freshly ground black pepper
- 2 ounces sharp white cheddar cheese, shredded (1/4 cup)
- 1 1/2 cups baby spinach, coarsely chopped
- 1/4 cup snipped chives
- 1/4 cup canola oil
- 2 large garlic cloves, thinly sliced
- 1 pound shelled and deveined medium shrimp
- 1/2 teaspoon hot paprika
- 1/4 cup dry white wine
CHICKEN CHILI
By t1bishop
great chili
- 1 skinless chicken breast per person.
- 2 McCormick's chili mix one regular, one hot.
- 2 cans chili beans - (drain) Canned pinto beans are also a good addition if you want more beans.
- 1 can red kidney beans (drain).
- 1 medium white onion, chopped or thin sliced.
- 1 can Mexican style chopped tomatoes.
- 1 can regular chopped tomatoes.
- 1 small can tomato sauce. Use two cans if you like more tomato taste.
- (Catsup makes a good tomato sauce, with a little different taste.)
Buffalo Chicken Dip
By t1bishop
Bake at home in a nonmetal dish
- 4 boneless skinless chicken breasts
- 1 (12-ounce) bottle Frank's Hot Sauce
- 2 (8-ounce) packages cream cheese
- 1 (16-ounce) bottle blue salad dressing (or ranch dressing if you prefer)
- 8 ounces shredded sharp cheddar, Monterey Jack or a combination.