T1bishop's profile page
Recipes
Garlicky Broccolini
By t1bishop
Travi recommends using a peppery olive oil to saute the blanched Broccolini with the garlic and crushed red peppe...
- Salt
- 2 pounds Broccolini (about 4 bunches)
- 1/4 cup extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- 1 teaspoon crushed red pepper
Pappardelle with Lemon, Baby Artichokes, and Asparagus
By t1bishop
Pappardelle is a wide, flat pasta
- 12 ounces uncooked pappardelle
- (wide ribbon pasta)
- 2 1/4 cups cold water, divided
- 1/4 cup fresh lemon juice (about 2 lemons)
- 24 baby artichokes (about 2 pounds)
- 3 tablespoons extra virgin olive oil,
- divided
- 1 pound asparagus, trimmed and cut
- diagonally into (l-inch) pieces
- 2 tablespoons chopped fresh flat-leaf
- parsley
- 1 tablespoon grated lemon rind
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/4 cups (5 ounces) grated fresh
- Parmigiano-Reggiano cheese
Tex-Mex Shrimp Cocktail
By t1bishop
Fiery jalapeno pepper jelly adds a sweet kick to Tex-Mex Shrimp cocktail
- 1/4 cup hot red jalapeno pepper jelly
- 1 Tbsp lime zest
- 1/4 cup fresh lime juice
- 1 lb. peeled (31/40 count) large cooked shrimp
- 1 cup diced mango
- 1/2 cup diced red bell pepper
- 1/4 cup chopped fresh cilantro
- small avocado, diced
- Garnishes: lime slices, fresh
- cilantro sprigs
Turkey Burger - Wayne's recipe
By t1bishop
mix all together and grill or cook in pan
- 3 lbs ground white turkey breast
- 1 large white onion diced
- 2 small bell peppers diced
- 2 -3 garlic cloves chopped
- worchestershire sauce to taste
- salt and pepper
- eggs to stick it together
Sizzling Shrimp With Garlic and Hot Pepper
By t1bishop
Hands on: 10 minutes Total time 30 minutes Paula Wolfert recommends using an 11-or 12-lnch Spanish cazuela or s...
- 1 pound peeled small (about 60) or medium-large deveined (24to30) shrimp
- 1 scant cup extra-virgin olive oil preferably Spanish
- 1 tablespoon garlic, finely chopped
- 1 teaspoon mildly hot dried red pepper such as Aleppo or Marash
- 2 tablespoons hot water
- 1/2 teaspoon sea salt
- 1/4 teaspoon sweet pimenton de la Vera (smoked Spanish paprika)
- 4 to 6 slices chewy country bread
PORTUGUESE CLAMS WITH LlNGUIC;A AND TOMATOES
By t1bishop
Use the smallest clams you can find
- 3 tablespoons olive oil
- 8 ounces linguica, chorizo, or
- kielbasa sausage, sliced
- 1 large onion, chopped
- 2 14-ounce cans diced tomatoes with green pepper and garlic or Italian-recipe tomatoes
- 4 dozen littleneck or other small
- hard-shell clams
- 1 cup white wine
- 1/2 teaspoon (or more) hot pepper sauce
- 1/4 cup chopped fresh cilantro, divided
Gorgonzola-Stuffed Chicken Breasts with Strawberry Gastrique
By t1bishop
Gastrique is the French term for a thick, syrupy reduction sauce made from sugar, vinegar, and, often, fruit
- SAUCE:
- 1 cup chopped strawberries
- 1/2 cup sugar
- 1/2 cup sherry vinegar
- 1/3 cup fat-free, less-sodium chicken
- broth
- 1/4 teaspoon ground coriander
- CHICKEN:
- 1/4 cup (1 ounce) crumbled Gorgonzola
- cheese
- 2 teaspoons fresh thyme leaves
- 2 ounces prosciutto, chopped
- 4 (6-ounce) skinless, boneless
- chicken breast halves
- Cooking spray
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black
- pepper
Balsamic-Garlic Chicken Breasts
By t1bishop
Easy side: Stir together 1cup uncooked orzo pasta, cooked according to package directions, and Y
- 4 (s-oz.) skinned and boned
- chicken breasts
- 1 tsp. salt
- 1 tsp. pepper
- 2 Tbsp. butter
- 1 Tbsp. vegetable oil
- 1/2 cup chicken broth
- 1/24cup balsamic vinegar
- 1 Tbsp. fresh lemon juice
- 3 garlic cloves, chopped
- 1 1/4 tsp. honey
Chickpea and leek soup
By t1bishop
This is a recipe that my Aussie friend Bender found in some old recipe book
- 12 oz chickpeas, soaked overnight in water or canned
- • 1 medium potato, peeled
- • 6 leek, finely, sliced
- • 1 tbsp olive oil
- • knob of butter
- • 2 cloves of garlic, finely, sliced
- 1 teaspoon fresh thyme
- ~ salt
- • freshly ground pepper
- • 850 ml chicken or vegetable stock
- • 2 handful parmesan cheese, grated
- chopped parsley to taste
- • extra virgin olive oil
CHICKEN WITH LEMON AND OLIVES
By t1bishop
1. Preheat oven to 400°. 2
- 1/4 cup fresh orange juice
- 1/4 cup fresh lemon juice
- 3 tablespoons olive oil
- 2 tablespoons honey
- 3/4 teaspoon ground cumin
- 6 garlic cloves, coarsely chopped
- 4 chicken leg quarters, skinned
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 16 pimiento-stuffed green olives,
- halved
- 1 lemon, thinly sliced
- 1/4 cup fresh flat-leaf parsley leaves