Leigh's profile page
Recipes
Mexican Lasagna
By Leigh
Recipe courtesy Rachael Ray
- 3 tablespoons extra-virgin olive oil
- 2 pounds ground chicken breast, available in the packaged meats case
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1/2 red onion, chopped
- 1 (15-ounce) can black beans, drained
- 1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
- 1 cup frozen corn kernels
- Salt
- 8 (8 inch) spinach flour tortillas, available on dairy aisle of market
- 2 1/2 cups shredded Cheddar or shredded pepper jack
- 2 scallions, finely chopped
Minted Squash Orzo
By Leigh
Recipe courtesy Claire Robinson
- 1 cup dried orzo pasta
- 1/4 cup garlic flavored olive oil, divided
- 1 large yellow squash, about 8 ounces, quartered lengthwise and sliced
- Kosher salt and freshly cracked black pepper
- 4 ounces feta cheese, crumbled
- 1/2 cup fresh mint leaves, chopped, plus more for garnish
garlic roast chicken
By Leigh
Directions As soon as you get the chicken home, salt it inside and out, wrap it and keep it in the refrigerator ...
- 1 * 1 (5 to 6-pound) roasting chicken
- * Kosher salt and freshly ground black pepper
- 2 * 2 heads garlic, cut in 1/2 crosswise
- 1 * 1 lemon, halved
- 1/2 * 1/2 large Spanish onion, thickly sliced
- 4 * 4 carrots cut diagonally into 2-inch chunks
- 2 * 2 large Yukon gold potatoes, cut into 6 pieces
- 4 * 4 tablespoons butter, melted
Herbed Quinoa
By Leigh
Recipe courtesy Giada De Laurentiis
- 2 3/4 cups low-sodium chicken stock
- 1/4 cup fresh lemon juice
- 1 1/2 cups quinoa
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 3/4 cup chopped fresh basil leaves
- 1/4 cup chopped fresh parsley leaves
- 1 tablespoon chopped fresh thyme leaves
- 2 teaspoons lemon zest
- Kosher salt and freshly ground black pepper
chicken and peaches
By Leigh
Directions Heat a medium skillet with the butter over medium heat
- 2 * 2 tablespoons butter
- 4 * 4 peaches, pitted, thickly sliced or halved
- 1/2 * 1/2 lemon, juiced
- 1 1/2 * 1 1/2 tablespoons extra-virgin olive oil
- 4 * 4 pieces boneless, skinless chicken thighs
- 2 * 2 pieces boneless, skinless chicken breast
- * Salt and freshly ground black pepper
- 1 * 1 shallot, chopped
- 1 * 1 (2-inch) piece ginger, grated or minced
- 3/4 * 3/4 cup chicken stock
- 2/3 * 2/3 cup peach preserves
- 2 * 2 teaspoons hot sauce (recommended: Frank's Red Hot)
- 2 * 2 tablespoons Worcestershire sauce
Spinach Salad with Sweet Vinaigrette
By Leigh
Recipe courtesy Aaron McCargo Jr
- 3 eggs
- 1 tablespoon canola oil
- 1 onion, minced
- 3/4 pound chopped uncooked bacon
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon dark brown sugar
- 1/2 teaspoon coarsely ground black pepper, plus more for seasoning
- 1 tablespoon salt, plus more for seasoning
- 1 pound fresh baby spinach, washed, spun dry and chilled
- 1 avocado, halved, pitted and flesh diced
- 1/2 lemon, juiced
crab stuffed flounder w crab butter
By Leigh
Preheat the oven to 350 degrees F
- Crab Cake Mix:
- Ingredients
- 2 * 2 (10-ounce) flounder fillets
- 1/2 * 1/2 teaspoon salt
- 1/2 * 1/2 teaspoons freshly ground black pepper
- * Uncle Bubba's Crab Cake Mix, recipe follows
- 1/2 * 1/2 teaspoon paprika
- * Cooking spray
- 1 * 1 (1-inch) slice Crab Butter, recipe follows
- * Fresh parsley, for garnish
- * Recipe courtesy Uncle Bubba
- 1 1/2 * 1 1/2 tablespoons butter
- 3 * 3 green onions, green tops, thinly sliced
- 1 * 1 clove garlic, minced
- 1 * 1 teaspoon chopped fresh parsley leaves
- 1 * 1 small green pepper, finely chopped
- 1 * 1 egg
- 1/8 * 1/8 teaspoon cayenne pepper
- 1/8 * 1/8 teaspoon garlic powder
- 3 * 3 tablespoons heavy cream
- 1 1/2 * 1 1/2 tablespoons spicy mustard
- 1/2 * 1/2 lemon, juiced
- 2 * 2 tablespoons mayonnaise
- 10 * 10 saltine crackers, crumbled medium to fine
- 1/2 * 1/2 pound lump crabmeat, picked clean of shells
- 1/2 * 1/2 pound claw crabmeat, picked clean of shells
- * Salt and freshly ground black pepper
- Crab Butter:
- 2 * 2 ounces claw crabmeat, picked clean of shells
- 2 * 2 sticks unsalted butter, softened
- 1 * 1 tablespoon seafood base
- 1 * 1 green onion, thinly sliced
cheesy squash casserole
By Leigh
Preheat the oven to 350 degrees F
- 1 * 1 tablespoon vegetable oil
- 6 * 6 medium yellow summer squash, thinly sliced
- 1 * 1 large Vidalia onion, thinly sliced
- 1 * 1 tablespoon butter
- 1/2 * 1/2 cup grated Parmesan
- 1 * 1 cup shredded sharp Cheddar
- 1/2 * 1/2 cup sour cream
- * Salt and freshly ground black pepper
- 1 * 1 sleeve crackers, crushed medium to fine (recommended: Ritz)
Grilled Tuna Rolls
By Leigh
2009, Ina Garten, All Rights Reserved
- Good olive oil
- 1 pound very fresh tuna steak, 1-inch thick
- Kosher salt and freshly ground black pepper
- 1 lime, zest grated
- 3 tablespoons freshly squeezed lime juice (2 limes)
- 1/2 teaspoon wasabi powder
- 1 teaspoon soy sauce
- 5 dashes hot sauce (recommended: Tabasco)
- 1 firm, ripe Hass avocado, medium-diced
- 1/4 red onion, chopped
- 1 tablespoon minced scallion, white and green parts
- 1 tablespoon toasted sesame seeds
- 9 hot dog rolls, grilled or toasted
- 1 bunch baby arugula, washed and spun dry
Mini Spicy Shrimp Salad Sandwiches
By Leigh
Recipe courtesy Aaron McCargo Jr
- 2 tablespoons olive oil
- 1 pound (16-20 count) large shrimp, shelled and deveined
- 1 teaspoon kosher salt
- 1 teaspoon coarsely ground black pepper
- 1 shallot, minced
- 1 stalk celery, minced
- 1 jalapeno, minced
- 1/2 lemon, juiced
- 1 tablespoon chopped parsley leaves
- 1 tablespoon chopped chives
- Pinch cayenne
- 1/2 cup mayonnaise
- Sweet Onion Jam, recipe follows
- when ready to serve.
- 2 red onions, thinly sliced
- 1/2 cup red wine vinegar
- 1/2 cup dry red wine
- 1/2 cup sugar
- Pinch salt
- Pinch pepper
- 1/2 lemon, juiced