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Recipes
lemon roasted potatoes
By Leigh
Preparation 1. Preheat oven to 400°
- Ingredients
- 3 * 3 tablespoons olive oil
- 1 1/2 * 1 1/2 tablespoons butter
- 3 * 3 pounds small Yukon gold or red potatoes, peeled
- 1/4 * 1/4 cup lemon juice
- 4 * 4 teaspoons chopped fresh thyme
- 3/4 * 3/4 teaspoon salt/pepper
Perfect Roast Chicken by Ina Garten
By Leigh
Directions Preheat the oven to 425 degrees F
- Ingredients
- nocoupons
- 1 * 1 (5 to 6 pound) roasting chicken
- * Kosher salt
- * Freshly ground black pepper
- 1 * 1 large bunch fresh thyme, plus 20 sprigs
- 1 * 1 lemon, halved
- 1 * 1 head garlic, cut in half crosswise
- 2 * 2 tablespoons (1/4 stick) butter, melted
- 1 * 1 large yellow onion, thickly sliced
- 4 * 4 carrots cut into 2-inch chunks
- 1 * 1 bulb of fennel, tops removed, and cut into wedges
- * Olive oil
Zucchini Gratin
By Leigh
1999, The Barefoot Contessa Cookbook, All Rights Reserved
- 6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
- 1 pound yellow onions, cut in 1/2 and sliced (3 large)
- 2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 2 tablespoons all-purpose flour
- 1 cup hot milk
- 3/4 cup fresh bread crumbs
- 3/4 cup grated Gruyere
greek lemon roasted potatoes by martha stewart
By Leigh
Directions 1. 1 Heat oven to 500 degrees
- Ingredients
- 4 * 4 lbs russet baking potatoes, peeled and quartered (~8 medium potatoes, YOU MUST USE BAKING POTATOES!)
- 1 * 1 cup water
- 1/2 * 1/2 cup olive oil
- 1/2 * 1/2 cup freshly squeezed lemon juice (about 3 lemons)
- 1 * 1 tablespoon dried oregano, preferably broken-leaf greek,plus more for garnish
- 1 * 1 tablespoon kosher salt
- * fresh ground black pepper
Ancho Chicken Tortilla Soup
By Leigh
Recipe courtesy Rachael Ray
- 6 (6-inch) flour tortillas
- Cooking spray
- 2 large ancho chiles, seeded and stemmed
- 1 quart chicken stock
- 2 tablespoons vegetable oil
- 2 ears corn on the cob, husked, kernels removed or 1 cup frozen kernels, defrosted
- 1 large red onion, chopped
- 1 jalapeno chile, seeded and chopped or thinly sliced
- 1 red chile pepper, seeded and chopped or thinly sliced
- 2 cloves garlic, finely chopped
- 1 teaspoon ground cumin, 1/3 palmful
- 1 1/2 teaspoons smoked sweet paprika, half a palmful
- 1/2 teaspoon ground cinnamon, eyeball it in your palm
- 1 (28-ounce) can fire roasted diced or crushed tomatoes
- 1 tablespoon honey
- 1 rotisserie chicken, skinned and shredded
- Salt and freshly ground black pepper
- 1 to 2 cups water
- 2 limes
- 2 ripe Hass avocados, halved
- Sour cream, for garnish
- Cilantro leaves, for garnish
Chocolate Bread Pudding with Rum Toffee Sauce
By Leigh
Recipe courtesy Bobby Deen
- 1 loaf Hawaiian bread, cut into 1-inch cubes
- 2 cups heavy whipping cream, divided
- 2 cups whole milk
- 1 cup sugar, plus 2 tablespoons, divided
- 1/2 stick butter, melted
- 4 large eggs
- 8 (1-ounce) squares semisweet chocolate, finely chopped
- 1 cup chopped pecans
- Rum Toffee Sauce, recipe follows
- 2 cups firmly packed brown sugar
- 2 sticks butter
- 3/4 cup heavy whipping cream
- 3/4 cup dark rum
- 1 teaspoon vanilla extract
Arugula, watermelon & feta salad by Ina Garten
By Leigh
Directions Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper
- For the vinaigrette:
- Ingredients
- nocoupons
- 1/4 * 1/4 cup freshly squeezed orange juice
- 1/4 * 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/4 * 1/4 cup minced shallots (1 large)
- 1 * 1 tablespoon honey
- 1/2 * 1/2 cup good olive oil
- 1 * 1 teaspoon kosher salt
- 1/2 * 1/2 teaspoon freshly ground black pepper
- 6 * 6 cups baby arugula, washed and spun dry
- 1/8 * 1/8th seedless watermelon, rind removed, and cut in 1-inch cubes
- 12 * 12 ounces good feta cheese, 1/2-inch diced
- 1 * 1 cup (4 ounces) whole fresh mint leaves, julienned
jamacian jerk pork tenderloin with ginger bbq drizzle
By Leigh
In the bowl of a food processor combine the thyme, green onions, parsley, onion, brown sugar, bay leaves, allsp...
- Jerk Marinade:
- 2 * 2 (1 to 1 1/2-pound) pork tenderloins, trimmed of fat
- 1/2 * 1/2 cup fresh lime juice
- 1 * 1 cup Jerk Marinade, recipe follows
- 2 * 2 teaspoons kosher salt
- * Vegetable oil
- * Gingered BBQ Drizzle, for serving, recipe follows
- Directions
- Rinse meat well and pat dry with paper towels. Rub the lime juice all over the meat, place in a nonreactive bowl, and set aside, refrigerated, for 15 minutes. Add the Jerk Marinade and turn to coat me
- Preheat a grill to medium-low. Remove the meat from the marinade, leaving some of the marinade clinging to the surface of the meat. Season the meat with the kosher salt and lightly oil the grill grate
- Fried plantains and/or any sweet potato dish would both make nice accompaniments to the pork.
- 1/2 cup chopped fresh thyme leaves
- 1 cup chopped green onions
- 1/2 cup chopped parsley leaves
- 1/2 cup minced onion
- 2 tablespoons brown sugar
- 2 crushed bay leaves
- 2 teaspoons ground allspice
- 1 teaspoons ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon coriander seeds
- 2 Scotch bonnet chiles, seeded
- 1 1/2 tablespoons minced garlic
- 1 tablespoon minced fresh ginger
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/4 cup plus 2 tablespoons vegetable oil
- 1/4 cup soy sauce
- 3 tablespoons lime juice
- 2 tablespoons vinegar
Chorizo Mushroom Queso Dip
By Leigh
Recipe courtesy Rachael Ray
- 1/2 tablespoon extra-virgin olive oil, a drizzle
- 1/2 pound Spanish or Mexican chorizo
- 1/2 pound mushroom caps, quartered
- 1 cup diced Mexican melting cheese or Monterey Jack or Pepper Jack cheese
- 2 scallions, thinly sliced
- 1 bag corn tortillas or blue corn tortillas, any variety
Prosciutto and Eggplant Calzone
By Leigh
Recipe courtesy Guy Fieri
- 1 package fresh pizza dough, single pizza size
- 1/4 pound prosciutto, small dice
- 1 small eggplant, skin-on, cut into 1 1/2-inch cubes
- 1 teaspoon salt, plus more for seasoning
- 1 teaspoon freshly cracked black pepper, plus more for seasoning
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 1 (14.5-ounce) can fire roasted tomatoes
- 1/2 cup ricotta, drained
- 2 large eggs
- 1/4 cup grated Parmesan
- 1/4 cup pine nuts, toasted
- 2 teaspoons chopped Italian parsley leaves
- 1 teaspoon chopped basil leaves
- 1 teaspoon dried oregano
- 1/4 teaspoon finely chopped rosemary leaves
- 1/2 cup all-purpose flour, for work surface
- 1/4 cup cornmeal, for peel
- 8 ounces fresh mozzarella, sliced 1/2-inch thick
- Pizza stone preheated in oven