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Recipes
Overnight Oatmeal
By mbmitch
Combine water, oats, dried cranberries, dried apricots and salt in a 5- or 6-quart slow cooker
- 4 cup(s) water
- 1 cup(s) steel-cut oats (see Ingredient note)
- 1/5 cup(s) dried cranberries
- 1/5 cup(s) dried apricots, chopped
- 1/8 teaspoon(s) salt, or to taste
Red Cabbage Slaw
By mbmitch
In large bowl, whisk together orange juice, vinegar, oil, and honey until combined
- 1/2 cup(s) (from about 2 oranges) fresh orange juice
- 1/4 cup(s) rice vinegar
- 1/4 cup(s) canola oil
- 1 tablespoon(s) honey
- 1 head(s) (3 1/2-pound) medium red cabbage, thinly sliced
- 1 small (4 to 6 ounce) red onion, halved and thinly sliced
- 1/4 cup(s) chopped fresh cilantro leaves
- Kosher salt
- Pepper
Ricotta Orange Pound Cake
By mbmitch
Preheat the oven to 350 degrees F
- 1 1/2 cups cake flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 3/4 cup (1 1/2 sticks) butter, room temperature, plus more to grease the baking pan
- 1 1/2 cups whole milk ricotta cheese
- 1 1/2 cups sugar, plus 1 tablespoon
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 orange, zested
- 2 tablespoons Amaretto
- Powdered sugar, for dusting
- 1 pint strawberries, hulled and quartered or 3 oranges, cut into supremes
Avocado and Grapefruit Salad
By mbmitch
Place the mustard, lemon juice, salt, and pepper in a small bowl
- 1 tablespoon Dijon mustard
- 1/4 cup freshly squeezed lemon juice
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1/2 cup good olive oil
- 4 ripe Hass avocados
- 2 large red grapefruits
Three Cheese Green Salad
By mbmitch
Combine lettuce, Swiss cheese, feta cheese, Parmesan cheese and pecans in a large bowl
- 1 large head leaf lettuce - rinsed, dried and torn into bite-size pieces
- 1 cup cubed Swiss cheese
- 1 cup crumbled feta cheese
- 1 cup shredded Parmesan cheese
- 1 cup toasted pecan pieces
- 1/2 cup olive oil
- 1/2 cup white balsamic vinegar
- 1 tablespoon Italian seasoning
- 1 tablespoon freshly ground black pepper
Warm Jalapeno Cheese Dip
By mbmitch
Microwave milk in 1 qt. measuring cup until steany
- 12 oz. can evap milk
- 2 T butter
- 3 T flour
- 1/2 t. turmeric
- 8 oz. pepper jack cheese, shredded
- 1 cup salsa
- 2 T fresh lemon juice
- salt and pepper
Green Beans
By mbmitch
Adjust oven rack to middle position
- 1 lb. green beans, stem ends snapped off
- 1 T olive oil
- salt and pepper
Rosemary Roasted Pork Tenderloin
By mbmitch
1.In a bowl, combine the first five ingredients; mix well
- 1/2 cup apple juice concentrate
- 1/4 cup Dijon mustard
- 1/4 cup chopped fresh rosemary
- 8 cloves garlic, minced
- 3/4 teaspoon coarsely ground pepper
- 3 (1 pound) pork tenderloin
Italian Beef Sandwiches
By mbmitch
1.Place chuck roast into the bottom of a 5
- 3 lb chuck roast, trimmed of visible fat and cut into large hunks
- 1 envelope Good Seasons Zesty Italian salad dressing mix
- 8 oz pepperoncini pepper slices + splash of juice (plus extra for
- serving)
- 8 oz Giardiniera (Chicago-Style Italian Sandwich Mix,) drained (plus
- extra for serving)
- 14.5oz can beef broth
- provolone cheese slices
- hoagie buns
Spinach Artichoke Dip
By mbmitch
1.Preheat oven to 350 degrees F (175 degrees C)
- 2 (8 ounce) packages cream cheese, softened
- 1/2 cup mayonnaise
- 1 (4.5 ounce) can chopped green chiles, drained
- 1 cup freshly grated Parmesan cheese
- 1 (12 ounce) jar marinated artichoke hearts, drained and chopped
- 1/4 cup canned chopped jalapeno peppers, drained
- 1 (10 ounce) box frozen chopped spinach, thawed and drained