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Recipes
Classic Peach Pie
By nnlester
Directions To make the pie crust: In a large bowl, mix together the flour, sugar, and salt
- For the Pie Crust:
- 2 1/2 cups all-purpose flour + additional for working
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons fine-grain sea salt
- 1 cup unsalted butter, frozen
- 3/4 cup very cold water, divided
- For the Filling:
- 5-6 firm yet ripe yellow peaches, sliced
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 4 tablespoons tapioca flour
- 2 tablespoons bourbon
- 1/2 teaspoon salt
- 1 large egg, beaten
- 2 teaspoons turbinado sugar
Creamy Chicken, Chorizo & Wild Rice Soup
By nnlester
In a large skillet or Dutch oven, sear chicken pieces in oil until lightly browned on all sides (but not fully ...
- 2 Tbsp olive oil
- 2 cups chicken breasts or thighs, cubed
- 2 chorizo* sausages, casings removed
- 1 onion, finely diced
- 1-2 carrots, finely diced
- 1/2 cup wild rice, optional
- 1 cup celery, sliced
- 2 cloves garlic, minced
- 3 cups cabbage, finely shredded
- 4 1/2 cups GF chicken broth
- 1/4 cup sherry or white wine
- 1 cup cream, evaporated milk, or canned coconut milk
- 1-2 tsp basil pesto, to taste
- Salt and pepper to taste
Santa Fe Burger
By nnlester
Watch how to make this recipe
- 1 large poblano chile
- 2 1/2 tablespoons canola oil
- Kosher salt and freshly ground black pepper
- 1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
- 4 hamburger buns, split; toasted, if desired (see below)
- 12 blue or yellow corn tortilla chips
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 1/2 cups whole milk
- 8 ounces Monterey Jack cheese, coarsely grated (about 2 cups)
- Kosher salt and freshly ground black pepper
Chicken in Lemon Thyme Gravy
By nnlester
Debone the chicken thighs
- For the sauce:
- 3 chicken thighs, preferably non-GMO or organic
- finely-ground Celtic sea salt and freshly ground pepper, to taste
- 2 Tb refined coconut oil
- 1 cup chicken bone broth, preferably homemade
- leaves from 2 sprigs of fresh thyme
- juice from 1/2 of a lemon
- 1/2 tsp celtic sea salt (or less if your broth is salted)
- 1 Tb arrowroot starch
- 1 clove garlic, pressed
- 1 Tb butter
- Required equipment - large heavy-bottomed skillet, splatter screen, garlic press
Authentic Paleo Pizza
By nnlester
In a large bowl, place the warm water, olive oil, and honey and whisk to combine well
- 1/3 cup (2 2/3 fluid ounces) warm water
- 3 tablespoons (42 g) extra virgin olive oil, plus more for brushing
- 1 tablespoon (21 g) honey
- 2 1/4 teaspoons active dry yeast
- 1 egg (50 g, weighed out of shell) at room temperature, beaten
- 1/2 teaspoon kosher salt, plus a pinch for sprinkling
- 1 3/4 cups (210 g) tapioca starch/flour, divided, plus more for dusting
- 1 cup (120 g) almond flour, plus more as needed
- Pizza toppings, as desired
Grilled Salmon with Lime Butter Sauce
By nnlester
Prepare grill for cooking over medium-hot charcoal (moderate heat for gas)
- 6 (6-oz) pieces center-cut salmon fillet (about 1 inch thick) with skin
- 1 1/2 teaspoons finely grated fresh lime zest
- 6 tablespoons lime butter sauce
Chocolate Ganache
By nnlester
This is great served over ice cream
- 8 ounces good semisweet chocolate chips
- 1/2 cup heavy cream
- 1 teaspoon instant coffee granules
Grain Free Brazilian Cheese Bread
By nnlester
Preheat oven to 425'F and line a baking sheet with parchment paper
- 2 cups tapioca flour (like this)
- 3/4 cup milk
- 1/3 cup butter or ghee (like this), melted
- 1 tsp salt
- 2 eggs, beaten
- 1 cup of Parmesan cheese (or Queso Fresco)
Mascarpone Cheesecake with Almond Crust
By nnlester
Recipe courtesy Giada De Laurentiis For mini cheesecakes bake crust 10 minutes and cakes for 25-30
- 1 cup slivered almonds, lightly toasted
- 2/3 cup graham cracker crumbs
- 3 tablespoons sugar
- 1 tablespoon unsalted butter, melted
- 2 (8-ounce) packages cream cheese, room temperature
- 2 (8-ounce) containers mascarpone cheese, room temperature
- 1 1/4 cups sugar
- 2 teaspoons fresh lemon juice
- 1 teaspoon vanilla extract
- 4 large eggs, room temperature
- 1/2 cup chocolate-hazelnut spread (recommended: Nutella)
- 1/4 cup whipping cream
Grandma’s Stuffed Peppers
By nnlester
Instructions Pre-heat oven to 350 Sauce:In a medium bowl combine tomato soup, ketchup, water, onion powder, salt ...
- 4 peppers of your choice
- 2 lbs ground chuck
- 1 large can of tomato soup
- 1/2 cup ketchup
- 1/3 cup water
- 3/4 cup bread crumbs
- 3/4 cup cooked rice
- 1/2 cup chopped onion
- 2 eggs
- 1/4 cup milk
- 1 Tbsp parsley
- 1/4 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp pepper