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Recipes
Maniladas with White Cheese and Roasted Tomatillo Sauces
By Leigh
Recipe courtesy Sunny Anderson
- 1 (8-ounce) package manicotti shells
- 2 tablespoons olive oil
- 1 Vidalia onion, chopped
- 2 cloves garlic, minced
- 1 rotisserie chicken, shredded
- Salt and freshly ground black pepper
- 4 Roma tomatoes, seeded and diced
- 3 tablespoons chopped cilantro leaves
- 1/2 cup sour cream
- 1 pound tomatillos, quartered
- 1 small red onion, quartered
- 1 jalapeno, halved
- 2 garlic cloves
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups heavy cream, room temperature
- 2 cups grated fontina cheese
- 1/4 teaspoon grated nutmeg
- Salt
Sweet and Spicy Chicken Drumettes
By Leigh
Recipe courtesy Giada De Laurentiis
- 3/4 cup pineapple juice
- 1/3 cup reduced-sodium soy sauce
- 1/4 cup sweet Marsala wine
- 1/4 packed cup light brown sugar
- 2 tablespoons sesame oil
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 to 1 1/2 teaspoons crushed red pepper flakes
- 3 pounds chicken drumettes
- Vegetable oil cooking spray
- Kosher salt
- 1 1/2 teaspoons ground arrowroot powder or 1 tablespoon cornstarch
- 1/4 cup chopped fresh cilantro leaves
Tilapia Fish Tacos with Arugula
By Leigh
Recipe courtesy Giada De Laurentiis
- 12 (3 1/4 by 3 1/4-inch square) wonton wrappers*
- 1/4 cup canola or vegetable oil
- 3 tablespoons olive oil, plus more for drizzling
- 3 tilapia fillets (about 8 ounces total), cut into 3/4-inch pieces
- Kosher salt and freshly ground black pepper
- 1 avocado, halved, pitted and flesh cut into 1/2-inch cubes
- 1 mango, peeled and flesh cut into 1/2-inch cubes
- 3 green onions, finely chopped
- 3 cups coarsely chopped baby arugula
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice (from about 2 limes)
- Kosher salt
- 1/2 cup creme fraiche
- 1 tablespoon wasabi powder*
- 1/4 teaspoon kosher salt
Chicken with Wild Mushroom and Balsamic Cream Sauce
By Leigh
Recipe courtesy Rachael Ray
- Salt
- 1/2 pound orzo pasta
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 4 boneless, skinless chicken breasts, 6 ounces
- Pepper
- 2 tablespoons butter
- 12 cremini or baby portobello mushrooms, sliced
- 12 shiitake mushrooms, stems removed and sliced
- 12 white mushrooms, sliced
- 2 large cloves garlic, chopped
- 1 tablespoon thyme leaves, a couple of sprigs, chopped
- 2 large shallots, thinly sliced
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken stock
- 1 tablespoon balsamic vinegar, eyeball it
- 3 tablespoons heavy cream or half-and-half, a couple turns of the pan
- 1/4 cup chopped flat-leaf parsley, a generous handful
santa fe mango & peach cobbler
By Leigh
Directions In a bowl, combine fruit, jalapeno, sugar, cornstarch, and cinnamon
- Ingredients
- 1 * 1 (16-ounce) package frozen mango chunks, thawed
- 1 * 1 (16-ounce) package frozen peach slices, thawed
- 1 * 1 large jalapeno pepper, seeded and diced
- 1/4 * 1/4 cup sugar
- 2 * 2 tablespoons cornstarch
- 1 * 1 teaspoon ground cinnamon
- 1/2 * 1/2 cup butter
- 1 * 1 package sweet corn cake mix
Penne Rustica
By Leigh
, 2006, Robin Miller, All rights reserved
- 1 pound penne pasta
- Cooked chicken, cut into 1-inch pieces
- 1/2 cup jarred artichoke hearts, quartered
- Cooked zucchini, cut into 1-inch pieces
- 1 cup chopped roasted red peppers
- 1/2 cup chopped oil-packed sun-dried tomatoes
- 3 roasted Roma (plum) tomatoes, diced
- 1/2 cup sliced pimento-stuffed green olives
- 1/4 cup chopped fresh basil leaves
- 1/4 cup grated Parmesan
- Salt
- Freshly ground black pepper
scalloped potatoes
By Leigh
this is a great recipe for yummy potatoes, however they are not light! you can try a lighter version by using les...
- 1 bag red potatoes, sliced thin
- 2-3 vidalia onions, sliced thin
- 2 cups shredded Swiss cheese
- 2 cups shredded monterey jack cheese
- 1 pint heavy cream
Margarita Shrimp and Scallops
By Leigh
Recipe courtesy Dave Fogelman
- 4 limes, juiced
- 2 tablespoons extra-virgin olive oil
- 4 tablespoons gold tequilla
- 1 tablespoon orange flavored liqueur (recommended: Triple Sec)
- 2 tablespoons finely chopped cilantro leaves
- Pinch salt and freshly ground black pepper
- 12 (U-15) shrimp and 6 very large sea scallops, cut in 1/2 or 12 smaller sea scallops
- 12 bamboo skewers, soaked in water for 30 minutes
- 1/4 cup pomegranate seeds
- 1 medium mango, peeled and flesh diced
- 1 tomato, seeded and diced
- 2 scallions, green part only, diced
- 1 jalapeno, seeded and diced
- 1 tablespoon freshly chopped cilantro leaves
- 1 tablespoon diced Vidalia onion
- 10 mint leaves, chopped
- 2 limes, juiced
- 2 tablespoons extra-virgin olive oil, plus more for garnish
- 1 tablespoon mirin
- Pinch salt and freshly ground black pepper