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Recipes
Chicken Breasts Stuffed with Goat Cheese and Sun-Dried Tomatoes
By lgove
Heat 1 teaspoon oil in a large nonstick skillet over medium heat
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Easy-Creamy Linguini with ShrimpRecipe
By lgove
1/2 C. chicken broth, boiling Boil linguini in lightly salted water
- 6 oz. linguine (fresh is best)
- 1 tbsp. butter
- 1/4 lb. fresh crimini mushrooms, sliced
- 1/4 C. butter
- 2-3 cloves garlic, minced
- 3 oz. cream cheese (low-fat works fine)
- 2 Tbsp. fresh parsley, minced
- 3/4 tsp dried basil
- salt, to taste
- 1/4 tsp. fresh ground pepper
- 1/2 C. chicken broth, boiling
- 1/2 lb cooked shrimp
- 1/4 C. Parmesan cheese, grated
Longhorn BBQ Dip
By lgove
Mix well
- 3/4 cup mayonnaise
- 1/4 cup barbecue sauce
- 1 garlic clove, minced
- 3 tablespoons cider vinegar
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
Sweet and Sour Pork
By lgove
Recipe courtesy Food Network Magazine
- 1 pound pork tenderloin, cut into 1/2-inch pieces
- 2 1/2 tablespoons balsamic vinegar
- Kosher salt
- 2 teaspoons low-sodium soy sauce
- 1 tablespoon cornstarch
- 3 tablespoons ketchup
- 3 tablespoons sugar, plus a pinch
- 3 tablespoons peanut or vegetable oil
- 3 cloves garlic, minced
- 2 carrots, thinly sliced
- 3 scallions, cut into 1/2-inch pieces
- 3 cups snow peas, cut in half
Frittata
By lgove
Recipe courtesy Alton Brown
- 6 eggs, beaten
- 1-ounce Parmesan, grated
- 1/2 teaspoon black pepper
- Pinch salt
- 1 teaspoon butter
- 1/2 cup chopped roasted asparagus
- 1/2 cup chopped country ham
- 1 tablespoon chopped parsley leaves
Baked Chicken Stuffed with Sun-Dried Tomato Pesto, Basil, and Goat Cheese
By lgove
Preheat oven to 350 F. Trim all visible fat and tendons from chicken breasts
- 6 boneless, skinless chicken breasts
- 3/4 cup parmesan cheese, freshly grated using fine grater
- 6 oz. goat cheese (log type, such as Chevre)
- 6 oz. purchased or homemade Sun-dried tomato pesto
- 1/2 cup fresh basil, finely chopped
Boursin Cheese and Bacon Stuffed Chicken Breasts - for Two!
By lgove
Directions 1Preheat oven to 375F/190°C
- inch dice 1 teaspoon extra virgin olive oil 3 tablespoons extra virgin olive oil 2 tablespoons dry white wine 1/2 lemon, juice of 1/2 teaspoon lemon zest, finely chopped 2 cups heirloom cherry tomatoes, on the vine 1 cup par
- boiled french French haricots vert or 1 cup thin green beans 2 tablespoons chopped shallots, green parts included 2 sprigs fresh thyme 1 pinch kosher salt 1/4 teaspoon fresh ground black pepper
Pork with Paprika, Mushrooms and Sour Cream
By lgove
Trim all visible fat from pork chops or pork loin roast, then cut meat into cubes about 1 inch square
- 1 lb. pork loin, fat trimed and cut into cubes about 1 inch square (I used 4 thick pork loin chops)
- 1 T + 1 T sweet paprika (use Hungarian or Spanish paprika in a tin for best flavor)
- salt and fresh ground black pepper for seasoning pork
- 2-3 T olive oil (depending on your pan)
- 8-12 oz. crimini or white mushrooms, washed and cut into thick slices
- 1 onion, finely chopped
- 1 T finely minced garlic
- 1/2 tsp. dried thyme
- 1/2 tsp dried caraway seeds, ground or crushed (optional, but good)
- 1 can petite dice tomatoes plus juice (14.5 oz. can)
- 1/2 cup chicken stock (I used my homemade chicken stock)
- 2/3 cup light sour cream
Cajun Roast Beef
By lgove
Directions Stir the garlic, horseradish, hot pepper sauce, thyme, salt, pepper, Cajun seasoning, olive oil, and ma...
- 2 teaspoons garlic, minced
- 1/2 teaspoon prepared horseradish
- 1 teaspoon hot pepper sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons Cajun seasoning
- 2 tablespoons olive oil
- 2 tablespoons malt vinegar
- 2 pounds beef eye of round roast
Rachael Ray
By lgove
Chili pepper adds spice to this cheeseburger to serve with 1-2 Fresno chili peppers, seeded depending on heat tole...
- 2 pounds ground sirloin
- 1-2 Fresno chili peppers, seeded depending on heat tolerance, and finely chopped
- 3-4 cloves garlic, finely chopped
- 2 small sprigs rosemary, finely chopped
- A handful of flat leaf parsley, finely chopped
- Kosher salt and freshly ground black pepper
- Extra virgin olive oil, (EVOO) for drizzling
- Softened butter
- 12 slices good-quality white or Italian bread
- A couple handfuls of arugula or baby spinach leaves
- 12 slices deli-sliced sharp provolone