Leigh's profile page
Recipes
apricot chicken
By Leigh
Preparation 1. Combine first 3 ingredients in a small bowl; rub mixture over chicken
- Ingredients
- 1 * 1 teaspoon curry powder
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 teaspoon freshly ground black pepper
- 4 * 4 (6-ounce) skinless, boneless chicken breast halves
- * Cooking spray
- 1/3 * 1/3 cup apricot spread (such as Polaner All Fruit)
- 2 * 2 tablespoons fresh lemon juice
- 2 * 2 tablespoons water
- 2 * 2 teaspoons grated lemon rind
tarragon chicken
By Leigh
Preparation Coat a nonstick skillet with cooking spray; place over medium-high heat until hot
- Ingredients
- * Cooking spray
- 4 * 4 (4-ounce) skinless, boneless chicken breast halves
- 1/4 * 1/4 teaspoon salt
- 1/4 * 1/4 teaspoon pepper
- 1/2 * 1/2 cup low-fat sour cream
- 2 * 2 tablespoons honey mustard
- 1 * 1 teaspoon dried tarragon
Leni and Greg's one pan chicken
By Leigh
1. Season the chicken with salt and pepper to 2
- 4 * 4 skinless, boneless, chicken breast halves, cut into 1" pieces
- * salt
- * ground black pepper
- 2 * 2 cloves garlic, minced
- 1 * 1 can (15 ounces) diced tomatoes, drained
- 1 * 1 bag (5 ounces) baby spinach
- 2 * 2 cups thinly sliced mushrooms
- 1/2 * 1/2 cup parmesan cheese, grated
gratineed crabmeat with mornay sauce
By Leigh
Preheat the oven to 375 degrees F
- 2 cups Bechamel Sauce, recipe follows
- 2 ounces grated Gruyere
- 1/2-ounce grated Parmesan
- 2 tablespoons whole butter, plus 3 tablespoons melted
- 1/4 cup minced shallots
- 1 pound lump crabmeat, picked over for shells and cartilage
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1 tablespoon snipped fresh chives
- 1 tablespoon chopped fresh parsley leaves
- 1 tablespoon chopped fresh tarragon leaves
- 1/2 cup plain bread crumbs
- 1/2 teaspoon Essence, recipe follows
- 2 dozen toast points, for serving
lemon berry triffle
By Leigh
To make the lemon curd: Bring a pot of water to a simmer over medium-low heat
- 6 * 6 large egg yolks
- 1 * 1 cup sugar
- 4 * 4 lemons, zested and juiced
- 1/2 * 1/2 cup (1 stick) unsalted butter, cut in chunks
- 1 * 1 pint fresh strawberries, stemmed and halved lengthwise
- 1 * 1 pint fresh blueberries
- 1 * 1 pint fresh blackberries
- 2 * 2 cups sweetened whipped cream
- 1 * 1 prepared lemon pound cake, sliced
- 1/4 * 1/4 cup Lemoncello or Grand Marnier liqueur (optional)
- * Fresh mint leaves, for garnish
slow cooker carrot spoon cake
By Leigh
Directions Spray a 5-quart slow cooker with butter flavored cooking spray
- Ingredients
- 1 * 1 (18.25-ounce) box spice cake mix (recommended: Betty Crocker)
- 1 * 1 (3.4-ounce) box instant butterscotch pudding mix (recommended: Jell-O)
- 1 * 1 cup water
- 2 * 2 cups shredded carrots
- 3/4 * 3/4 cup canola oil
- 4 * 4 eggs
- 1 * 1 (8-ounce) can crushed pineapple
- 1 * 1 cup sour cream
Corn, Avocado, and Tomato Salad
By Leigh
Recipe courtesy Paula Deen
- 2 cups cooked corn, fresh or frozen
- 1 avocado, cut into 1/2-inch cubes
- 1 pint cherry tomatoes, halved
- 1/2 cup finely diced red onion
- 2 tablespoons olive oil
- 1/2 teaspoon grated lime zest
- 1 tablespoon fresh lime juice
- 1/4 cup chopped cilantro
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Lime Curd Tart
By Leigh
, 1999, The Barefoot Contessa Cookbook, All Rights Reserved
- 3/4 cup unsalted butter at room temperature
- 1/2 cup sugar
- 1/2 teaspoon pure vanilla extract
- 1 3/4 cups all-purpose flour
- Pinch salt
- 4 limes at room temperature
- 1 1/2 cups sugar
- 1/4 pound unsalted butter at room temperature
- 4 extra-large eggs at room temperature
- 1/8 teaspoon salt
Hot Corn Dip w/ Crispy Tortilla Chips
By Leigh
Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat
- 2 * 2 tablespoons unsalted butter
- 3 1/2 * 3 1/2 cups corn kernels (from 4 ears fresh white or yellow corn)
- 1/2 * 1/2 teaspoon salt
- 1/8 * 1/8 teaspoon freshly ground black pepper
- 1 * 1 cup finely chopped yellow onions
- 1/2 * 1/2 cup finely chopped red bell peppers
- 1/4 * 1/4 cup chopped green onions (green and white parts)
- 1 * 1 jalape�, seeded and minced
- 2 * 2 teaspoons minced garlic
- 1 * 1 cup Mayonnaise or
- * store-bought mayonnaise
- 8 * 8 ounces Monterey Jack cheese, shredded (about 2 cups)
- 1/4 * 1/4 teaspoon cayenne
- * Crispy Tortilla Chips
Curry Chicken Salad
By Leigh
Recipe courtesy Paula Deen
- 1 large roasted chicken, cut into 1 inch cubes
- 1/2 cup chopped celery
- 1 (8-ounce) can sliced or chopped water chestnuts, drained
- 2 cups seedless red grapes, halved
- 1 (2-ounce) package slivered almonds
- 1 cup mayonnaise
- 1 tablespoon soy sauce
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons curry powder
- 1 tablespoon prepared mango chutney
- Salt