June's profile page
Recipes
Balsamic Roast
By june
Season roast generously with black pepper
- 1 4 lb roast - such as chuck, rump, or eye of round roast
- 4 onions, quartered
- 1 cup balsamic vinegar
- 3/4 cup soy sauce
- 1/2 cup water
- 1/2 cup brown sugar
- pepper
- 1 cup beef broth
- 1/2 cup dry white wine
- 5 cloves garlic, chopped
- 4 - 5 bay leaves
California Avocado Poblano Soup
By june
To make garnish, mix tomato, green onion, 1 tsp lime juice, and a large pinch of salt; reserve
- 1/2 tsp finely diced tomato
- 1/2 tbsp thinly sliced green onion
- 1 tbsp plus 1 tsp fresh lime juice, divided
- 1 lb avocados, peeled and seeded
- 3/4 cup chopped white onion
- 3/4 cup chopped yellow bell pepper
- 1/4 cup chopped poblano chile pepper
- 3/4 tbsp chopped garlic
- 1/2 tsp vegetable oil
- 1/4 cup dry white wine
- 1/2 qt water or chicken stock
- 1/2 tsp ground cumin
- 1/4 tsp chile powder
- 1/8 tsp white pepper
- 1/4 tsp salt
- 3 cilantro sprigs
- 1 tbsp crumbled Queso Fresco or Feta cheese
- Crumbled corn tortilla chips for garnish
Simple Candied Orange Peel
By june
DO AHEAD! Cut peel on each orange into 4 vertical segments
- 2 large oranges, 1/4 inch of top and bottom cut off
- 4 cups sugar, divided use
- 3 cups water
Macaroni and Cheese for Two
By june
In a medium bowl, combine macaroni, cheese, milk, egg and salt; mix well
- 1 1/2 cups cooked elbow macaroni
- 1 cup (4 oz) shredded sharp cheddar cheese
- 1/2 cup milk
- 1 egg, lightly beaten
- 1/2 tsp salt
- 1 tbsp butter or margarine
Easy Cheese Ball
By june
In a medium-size bowl, with an electric mixer, beat cream cheese until smooth
- 2 (8 oz) pkgs cream cheese, softened
- 1 (1 oz) pkg ranch dressing mix
- 2 1/2 cup shredded Cheddar cheese
- 1 1/2 cups chopped pecans
Upside Down Pizza
By june
Preheat oven to 350 degrees
- 1 lb lean ground beef
- 1 onion, chopped
- 1 tsp minced garlic
- 1 (16 oz) jar spaghetti sauce
- 1 cup shredded mozzarella cheese, divided
- 1 cup grated Parmesan cheese, divided
- 1 (8 oz) can refrigerated crescent rolls
Potato Salad
By june
Put potatoes in a large pot of salted water; bring to a boil
- 8 medium Yukon gold potatoes
- coarse salt
- 1/4 cups mayonnaise
- 2 tbsp fresh lemon juice
- 1 tbsp Dijon mustard
- 1 tbsp chopped fresh dill
- freshly ground pepper
- 3 celery stalks, peeled and thinly slice
- 1 1/2 cups finely chopped Vidalia onion
- 3 scallions, thinly sliced
- 6 hard-boiled large eggs, chopped
Pesto Focaccia Sandwich
By june
Cut bread in half horizontally using a serrated knife
- 1 large deli-loaf focaccia or ciabatta bread
- 1 (3.5 oz) jar prepared pesto sauce
- 1/2 lb thinly sliced Black Forest ham
- 1/2 lb thinly sliced roasted turkey breast
- 6 provolone cheese slices
- 1/2 small red onion, thinly sliced
Onion Soup Baked Pork Chops
By june
Preheat oven to 400 degrees
- 1 envelope Onion Soup Mix
- 1/3 cup plain dry bread crumbs
- 4 boneless pork chops
- 1 egg, lightly beaten
Deconstructed Tex-Mex Potpies
By june
Preheat oven to 425 degrees
- 1 sheet frozen puff pastry, thawed
- 1 egg, lightly beaten with a splash of water
- 1 tbsp vegetable oil
- 3 tbsp butter
- 1 small onion, chopped
- 1 small red bell pepper, seeded and chopped
- 2 small ribs celery, chopped
- 2 large cloves garlic, finely chopped
- 1 jalapeño chile pepper seeded and chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- salt and pepper
- 3 tbsp flour
- 2 cups chicken stock
- 3 cups chopped or shredded rotisserie chicken meat
- Worcestershire sauce and hot sauce, to taste