June's profile page
Recipes
Corn, Avocado, and Tomato Salad
By june
Combine the corn, avocado, tomatoes, and onion in a large glass bowl while the corn is still hot
- Dressing:
- 2 cups cooked corn (cut from the cob or frozen)
- 1 avocado, cut into 1/2-inch pieces
- 1 pint cherry tomatoes, halved
- 1/2 cup finely diced red onion
- 1/4 cup chopped cilantro
- 2 tbsp olive oil
- 1 tbsp fresh lime juice
- 1/2 tsp grated lime zest
- 1/4 tsp salt
- 1/8 tsp pepper
Ricotta Mini Cakes
By june
For cookies, heat oven to 350 degrees
- Glaze:
- 2 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 cup ricotta
- 1 tsp vanilla extract
- 2 cups confectioners' sugar
- 3 tbsp milk
Leftover Ham-n-Potato Casserole
By june
Place potatoes into a large pot and cover with salted water; bring to a boil
- 6 small potatoes, peeled and cubed
- 3 tbsp butter
- 2 cups cubed fully cooked ham
- 1 small onion, finely chopped
- 1/4 cup butter
- 3 tbsp all-purpose flour
- 1 1/2 cups milk
- salt and ground black pepper to taste
- 1 (8 oz) pkg shredded Cheddar cheese
- 1/4 cup bread crumbs
Queso Chicken Soup
By june
In a large saucepan or Dutch oven, combine broth, tomatoes, corn, 1 cup of water, onion, and black pepper
- 4 cups low-sodium chicken broth
- 1 10 oz can Rotel diced tomatoes and chiles
- 2 cups frozen or fresh corn
- 1 1/2 cups cold water
- 1 cup finely chopped onion
- Ground black pepper, to taste
- 1/2 cup all-purpose flour
- 2 cups shredded cooked turkey or chicken
- 1 lb Velveeta light cheese, cubed
Oreo White Chocolate Mousse
By june
Finely crush 22 cookies; reserve 1 tablespoon for garnish
- 42 oreo chocolate sandwich cookies, divided
- 1/4 cup butter or margarine, melted
- 1 1/4 cups cold milk, divided
- 1 envelope unflavored gelatin
- 10 oz white chocolate, chopped
- 1 pint heavy cream, whipped and divided
- 1 tbsp sugar
Firecracker Grilled Salmon
By june
Place salmon fillets in a large zip-top plastic freezer bag
- 6 (6 oz) salmon fillets
- 1/4 cup vegetable oil
- 1/4 cup reduced-sodium soy sauce
- 1/4 cup balsamic vinegar
- 1 tbsp honey
- 2 tsp finely chopped garlic
- 2 tsp dried crushed red pepper
- 1 1/2 tsp ground ginger
- 1 tsp sesame oil
- 1/2 tsp table salt
- 1/4 tsp onion powder
Strawberry Tossed Salad
By june
Combine the first seven ingredients in a jar with tight-fitting lid; shake well
- 1/2 cup vegetable oil
- 1/3 cup sugar
- 1/4 cup cider or red wine vinegar
- 1 garlic clove, minced
- 1/4 tsp salt
- 1/4 tsp paprika
- Pinch white pepper
- 8 cups torn romaine
- 4 cups torn Bibb or Boston lettuce
- 2-1/2 cups sliced fresh strawberries
- 1 cup (4 oz) shredded Monterey Jack cheese
- 1/2 cup chopped walnuts, toasted
Classic Chicken Tetrazzini
By june
Preheat oven to 350 degrees
- 1 1/2 (8 oz) pkgs vermicelli
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 4 cups milk
- 1/2 cup dry white wine
- 2 tbsp chicken bouillon granules
- 1 tsp seasoned pepper
- 2 cups freshly grated Parmesan cheese, divided
- 4 cups diced cooked chicken
- 1 (6 oz) jar sliced mushrooms, drained
- 3/4 cup slivered almonds
Mushroom Bisque
By june
In a large saucepan, saute the mushrooms, onion and parsley in butter until tender
- 1/2 lb fresh mushrooms, sliced
- 1 medium onion, sliced
- 1 cup minced fresh parsley or 1/3 cup dried parsley
- 1/4 cup butter, cubed
- 1 tbsp all-purpose flour
- 1 can (14-1/2 oz) beef broth
- 1 cup (8 oz) sour cream
Chicken Salad
By june
Shred chicken into bite-sized pieces and place into a large bowl
- 12 oz cooked chicken breast, skin removed
- 1/4 cup pecan halves
- 1/3 cup diced celery
- 1/3 cup chopped fresh dill
- 1/4 cup sour cream
- 3 tbsp mayonnaise
- 1/4 tsp salt
- 1/2 tsp pepper