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Recipes
Roast Yams & Red Onions
By contessawannabe
from Mitzi Hill
- 3 sweet potatoes
- 3 red onions
- 2 cups apple cider
- 2 T brown sugar
- salt & pepper to taste
- fresh and/or dried thyme
Quinoa Kale Salad
By contessawannabe
Bring water and quinoa to a boil
- 1 cup quinoa, rinsed
- 2 cups water
- 4 tbsp extra virgin olive oil
- 2 cloves garlic, chopped
- 1/2 red onion, diced
- 2 Roma plum tomatoes, diced
- 2 cups fresh kale, chopped
- 2 tbsp fresh parsley, chopped
- Sea salt and fresh cracked pepper to taste
Corn & Crab Chowder
By contessawannabe
Preparation 1. Cook bacon in a Dutch oven over medium heat 8 to 10 minutes or until crisp; remove bacon, and drain...
- 6 bacon slices
- 2 celery ribs, diced
- 1 medium-size green bell pepper, diced
- 1 medium onion, diced
- 1 jalapeño pepper, seeded and diced
- 1 (32-oz.) container chicken broth
- 3 tablespoons all-purpose flour
- 3 cups fresh corn kernels (6 ears)
- 1 pound fresh lump crabmeat, drained and picked*
- 1 cup whipping cream
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Oyster crackers
- Garnish: chopped fresh cilantro
Salmon Sandwiches with Bacon & Apple
By contessawannabe
Spread the remaining horseradish glaze from the Grilled Glazed Salmon on the rolls
- 4 kaiser rolls—split, toasted and buttered
- 4 red lettuce leaves
- 8 thick bacon slices, cooked until crisp
- 1/2 Granny Smith apple, cut into 12 thin slices
Grits
By contessawannabe
from Lee Rivera
- Stick of butter
- 2 cups water
- 2/3 - 3/4 brick of mexican velvetta or garlic cheese
- one cup QUICK grits
- 2 eggs
- 1 cup milk
Maple Soy Salmon
By contessawannabe
1 Rinse and dry salmon fillets; rub each with lemon wedge
- 8 6 oz. salmon fillets
- • 1 lemon, cut into wedges
- • 4 tsp extra virgin olive oil
- • 1/8 tsp nutmeg
- • 1/8 tsp cinnamon
- • 2 tbsp garlic powder
- • 3/4 tsp salt
- • 1 tbsp onion powder
- • 1/8 tsp black pepper
- • 1/4 cup soy sauce
- • 1/2 cup grade-B maple syrup
Brazilian Black Rice (with Seafood)
By contessawannabe
In a saucepan, bring the water to a boil with the rice
- 2 1/2 cups water
- 1 cup black rice (see Note)
- 1 small onion, finely diced
- 1 large garlic clove, minced
- 2 tablespoons unsalted butter
- Salt and freshly ground pepper
- 2 1/2 tablespoons extra-virgin olive oil
- 3/4 pound medium shrimp, shelled and deveined
- 1 teaspoon chopped rosemary
- 3/4 pound cleaned small squid, bodies sliced crosswise 1/4 inch thick
- 1/3 cup dry white wine
- 1/2 cup tomato sauce
Wild Rice Salad with Dried Fruit and Orange-Sherry Vinaigrette
By contessawannabe
Preparation 1. Preheat oven to 350°
- 1 cup coarsely chopped pecans
- 1 cup fresh orange juice (3 oranges)
- 3/4 cup diced dried apricots
- 1/2 cup golden raisins
- 2 tablespoons sherry vinegar
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/4 cup olive oil
- 2 teaspoons orange zest
- 1 large shallot, minced (1/3 cup)
- 1 celery rib, diced (1/3 cup)
- 1/4 cup chopped flat-leaf parsley
- 1 (16-ounce) package wild rice, cooked and cooled to room temperature
Pumpkin Cupcakes with Maple Frosting
By contessawannabe
1. Preheat the oven to 350 degrees
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 2 extra-large eggs, at room temperature
- 1 cup canned pumpkin purée (8 ounces), not pie filling
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, lightly packed
- 1/2 cup vegetable oil
- Maple Frosting (recipe follows)
- 1/2 cup coarsely chopped Heath bars, for serving (2 1.4-ounce bars)
- Maple Frosting
- 6 ounces cream cheese, at room temperature
- 3 tablespoons unsalted butter, at room temperature
- 1/4 teaspoon Boyajian Natural Maple Flavor
- 1/2 teaspoon pure vanilla extract
- 2 cups sifted confectioners' sugar
Coleslaw (spicy)
By contessawannabe
In a medium bowl, combine the sour cream, mayonnaise, vinegar, and sugar, stirring to incorporate
- 1 cup sour cream
- • 1/2 cup mayonnaise
- • 2 tablespoons malt vinegar
- • 1 teaspoon evaporated cane juice, or sugar
- • 1/4 bunch dill, stemmed and minced
- • 1 small head green cabbage, cored and shredded
- • 2 small carrots, peeled and grated
- • sea salt and freshly ground pepper to taste