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Recipes
Rice, Black Bean, and Feta Salad
By MKMILLION
Mix all ingredients and refrigerate
- 1 can (15 oz) black beans, rinsed and drained
- 1 1/2 cups tomatoes, chopped
- 1 1/2 cups rice, cooked
- 1 package (4 oz) feta cheese, crumbled
- 1/2 cup celery, chopped
- 1/2 cup green onion, chopped
- 1/2 cup Italian dressing
- 2 tablespoons fresh cilantro or parsley, chopped
Roasted Garlic Gravy
By MKMILLION
From Tom McDowell
- 16 large garlic cloves, unpeeled
- 1 1/2 tablespoons margarine
- 1 teaspoon dried whole basil
- 1/2 teaspoon dried whole oregano
- 1/4 cup all-purpose flour + 1 tablespoon
- 2 cups low-sodium chicken broth
- 1 cup degreased turkey drippings
- 1/4 cup Chablis or other dry white wine
- 1/2 teaspoon salt
Roquefort Eggs
By MKMILLION
1. Cut eggs in half length wise
- 6 eggs, hard cooked
- 1/4 cup sour cream
- 2 tablespoons roquefort cheese or blue cheese, crumbled
- 1/4 teaspoon garlic salt or onion salt
- 15 olives, whole pitted
Chicken Olive Lemon Stew
By MKMILLION
Season chicken with salt and pepper
- 6 pounds boneless skinless chicken thighs
- 2 tablespoons kosher salt
- 2 tablespoons ground black pepper
- 1/4 cup olive oil
- 3 each large yellow onions -- thinly sliced
- 8 cloves garlic -- crushed
- 1 tablespoon ground tumeric
- 2 teaspoons cumin
- 2 teaspoons coriander
- 3 small dried red chiles -- stemmed and crumbled
- 2 sticks cinnamon
- 1 each dried bay leaf
- 1 quart chicken broth
- 4 each lemon -- juice and zest
- 2 cups canned chickpeas -- rinsed and drained
- 2 cups smalll green olives -- pitted
- 3 tablespoons cilantro -- chopped
Saffron Couscous
By MKMILLION
1. Position rack in center of oven and heat to 350 degrees
- 3 cups couscous, about 1 1/2 pounds
- 3 cups chicken broth, low sodium
- 4 tablespoons unsalted butter
- 1/2 teaspoon saffron threads, crumbled
- 1 teaspoon Kosher salt
- 1/4 cup extra-virgin olive oil
Roasted Pineapple and Habanero Cheese Ball
By MKMILLION
Mix all ingredients and chill
- 12 ounces cream cheese, softened
- 4 ounces Rothschild's Farms Roasted Pineapple - Habanero Dip
- 1/2 whole red onion, finely chopped
- 6 ounces shredded cheddar cheese
Salmon Salad
By MKMILLION
Mix all ingredients and refrigerate
- 2 cans salmon, flaked
- 2 eggs, hard-boiled, chopped
- 3 tablespoons capers, chopped
- 1/4 cup red onion, chopped fine
- 3 dill pickle spears, seeded and chopped
- 2 cloves garlic, minced fine
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 5 tablespoons mayonnaise, approximate
- 2 teaspoons Dijon-style mustard, approximate
Hearty Tomato Soup
By MKMILLION
1. In a large soup pot, melt the butter over medium-high heat
- 2 Tablespoons butter
- 1 onion, peeled and chopped
- 2 carrots, peeled and chopped
- 2 cloves garlic, chopped
- 1 15 oz can cannellini beans, drained and rinsed
- 1 28 oz can crushed tomatoes
- 3 cups chicken broth
- 1 bay leaf
- 1/2 teaspoon red pepper flakes
- 1 rosemary sprig
- 1 teaspoon rosemary, chopped fine
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- zest of one lemon
Fettucine with asparagus in lemon cream sauce
By MKMILLION
)Bring a large pot of salted water to a boil
- salt and pepper, to taste
- 1 pound dried fettuccine
- 2 bunches fresh asparagus, ends snapped and stalks cut into 1-inch pieces
- 4 tablespoons butter
- 4 shallots, chopped
- 1/2 cup heavy cream
- grated rind and juice of 1 lemon
- 1 cup grated Parmesan cheese
- extra grated Parmesan (for serving)
Sauteed Baby Artichokes
By MKMILLION
1. Bend the outer leaves of the artichokes back until they snap off close to the bse and remove several more layers...
- 2 1/2 pounds baby artichokes
- 2 tablespoons all-purpose flour
- salt and pepper
- 1/2 cup olive oil
- 2 teaspoons garlic, minced
- 1/2 teaspoon dried rosemary, crumbled
- 1/2 teaspoon dried oregano, crumbled
- 1/2 teaspoon dried basil, crumbled
- 1/4 cup lemon juice
- 2 cups dry white wine
- 1/4 teaspoon dried hot red pepper flakes
- 2 teaspoons fresh parsley, finely chopped