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Recipes
Easy Batter Fruit Cobbler
By á-58
Directions Adjust oven rack to upper-middle position, and heat oven to 350 degrees
- 4 tablespoons butter
- 3/4 cup all-purpose flour
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup milk
- 2 cups of sliced fresh peaches or nectarines, or whole blueberries, strawberries, raspberries, blackberries or a combination of fruits (or a 12-ounce package of frozen berries)
- 1 tablespoon sugar
Shrimp Burgers
By á-58
To capture the flavor of South Carolina’s famous shrimp burgers, we keep things simple to let the sweetness of th...
- TARTAR SAUCE
- 3/4 cup mayonnaise
- 3 tablespoons finely chopped dill pickles plus 1 teaspoon brine
- 1 small shallot, minced
- 1 tablespoon capers, rinsed and chopped fine
- 1/4 teaspoon pepper
- BURGERS
- 1 cup panko bread crumbs
- 1 1/4 pounds peeled and deveined large shrimp (26 to 30 per pound), tails removed
- 2 tablespoons mayonnaise
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 3 scallions, chopped fine
- 3 tablespoons vegetable oil
- 4 hamburger buns
- 4 leaves Bibb lettuce\
Brussels Sprouts with Bacon and Pecans
By á-58
Fry bacon in skillet over medium heat until crisp, 8 to 10 minutes
- 8 strips bacon, chopped
- 2 large shallots, chopped fine
- 2 garlic cloves, minced
- 2 pounds fresh Brussels sprouts, trimmed and halved through stem ends
- 1 cup low-sodium chicken broth
- 2 teaspoons minced fresh thyme
- 4 teaspoons sherry vinegar
- 2 tablespoons unsalted butter
- Salt and pepper
- 1/2 cup pecans, toasted and chopped
Marinated Tidbit Tray
By á-58
You can add, reduce or delete the amount of shrimp, artichoke hearts, hearts of palm and mushrooms depending on wha...
- 1 Pound Shelled Cooked Shrimp, 1 to 2 Pounds
- 1 Medium Head of Cauliflower Parboiled, Cut into Flowerets
- 1 Can Artichoke Hearts, Drained
- 1 Can Hearts of palm, Drained
- 1 Jar Marinated Large Mushrooms, Drained
- 1 Cup Cooking oil
- 1/2 Cup Wine Vinegar
- 1/4 Cup Sliced Green Onions
- 2 Tablespoons Snipped Parsley
- 1 Tablespoon Sugar
- 1 Tablespoon Lemon Juice
- 2 Cloves Garlic, Minced
- 1 Teaspoon Salt
- 1 Teaspoon Dried Thyme, Crushed
- 1/8 Teaspoon Cayenne
- Lettuce, Optional
Crunchy Chicken Cutlets with Buttermilk Gravy
By á-58
It’s Super-crunchy, with a capital S
- For Gravy:
- 1/4 cup all-purpose flour
- 1 large egg
- 1 tablespoon water
- 1 cup plain panko breadcrumbs
- 3 tablespoons chopped fresh parsley
- 1 tablespoon paprika
- 3/4 teaspoon salt
- 4 (5-ounce) chicken cutlets, pounded thin
- 1/4 cup peanut or vegetable oil
- 2 tablespoons butter
- 2 shallots, finely chopped
- 3 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 teaspoon salt
- 1/4 cup buttermilk
Cozy Chicken and Summer Squash Casserole
By á-58
A one-pan meal, this fresh and flavorful summer squash casserole is perfect for weeknight dinners
- 1 clove garlic, minced
- 1/2 teaspoon minced fresh rosemary + 2 whole sprigs
- 1 1/2 teaspoons minced fresh thyme + 2 whole sprigs
- 1 teaspoon salt, divided
- 2 1/2 tablespoons olive oil, divided
- 1 1/4 pounds boneless, skinless chicken thighs
- 1/2 pound carrots, cut into small, 1/2 inch pieces
- 1/2 pound zucchini, sliced into 1/4 inch coins
- 1/2 pound summer squash, sliced into 1/4 inch coins
- 1 small red onion, cut into wedges
White Chicken Chili
By á-58
Heat a sauce pan over medium heat
- Garnish:
- 4 boneless chicken breasts, diced
- 1 tablespoon vegetable oil
- 2 cups diced Anaheim chiles, or a combination of other green chiles
- 1 large onion, chopped
- 2 ribs fresh celery, diced
- 4 garlic cloves, minced
- 1 1/2 teaspoons ground cumin
- 4 cups fat-free, less-sodium chicken broth
- 1 (15.5-ounce) can cannellini beans or white kidney beans
- 1 teaspoon salt
- Fresh pepper to taste
- Fresh Cilantro leaves
- Cheddar cheese
- Avocado
- Roasted Corn kernels
- Sour cream
- Lime wedges
Sesame Ginger Miso Dressing
By á-58
A simple but delicious Sesame Ginger Miso Dressing
- 1/3 cup rice vinegar
- 1/4 cup olive, canola, or grape seed oil
- 2 tablespoons sesame oil
- 1 tablespoons agave syrup, honey, or sugar
- 1 tablespoon miso paste
- 1 tablespoon soy sauce
- 1 tablespoon sesame seeds
- 1 ″ piece ginger
- 1 large garlic clove
Cheesy Baked Rigatoni with Roasted Eggplant and Greens
By á-58
This healthier pasta bake is kept light by using turkey sausage, oven-roasted eggplant and part-skim cheeses
- Nonstick spray
- One 1-pound small eggplant, cubed into 1-inch pieces
- 5 tablespoons olive oil, divided
- 1 pound Italian turkey sausage, casings removed
- 1/2 red onion, finely chopped
- One 28-ounce can whole tomatoes with juice, lightly crushed
- One 14.5-ounce can tomato sauce
- 1 pound rigatoni
- One 15-ounce container baby greens (such as chard, kale and spinach)
- One 15-ounce container part skim ricotta cheese
- 2 cups shredded part skim mozzarella cheese
- Kosher salt and freshly ground black pepper
Sage and Cranberry Crab Cakes
By á-58
The classic flavors of holiday stuffing, including sage, corn bread and cranberries complement these miniature crab...
- 1/2 cup mayonnaise
- 1/4 cup dried cranberries
- 1 1/2 teaspoons McCormick® Gourmet Collection Sage, Rubbed
- 1/4 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind
- 1/4 teaspoon salt
- 4 tablespoons butter, divided
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped onion
- 1 pound lump crabmeat
- 1 cup crumbled corn bread
- 1 egg, lightly beaten