Gazelle's profile page
Recipes
Michelada Cocktail
By Gazelle
Made popular in Mexico for good reason, it's really good! There are numerous variations of this beverage, this one
- SEA SALT:
- 1 tablespoon chili powder
- 1 tablespoon salt
- 1 lime wedge
- COCKTAIL:
- 1 tablespoon lime juice (15ml)
- 1/2 teaspoon tabasco sauce
- 1/4 teaspoon Worcestershire sauce
- 6 tablespoons tomato clam juice (Clamato-juice)
- 3/4 cup pale beer, cold
- 1 lime wedge
- Ice cubes
Asparagus, Mint & Feta Salad
By Gazelle
made this for my family and everyone liked it!
- 1 large bunch asparagus, trimmed
- 1/2 small red onion, sliced
- 2 tbsp. chopped mint
- Lemon zest, to taste
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- Salt and freshly ground pepper, to taste
- 1/4 cup chopped pistachios
- 1/3 cup feta, crumbled
Blueberry Clafoutis
By Gazelle
Preheat oven to 425 degrees F (220 degrees C)
- 1 pint fresh blueberries
- 1 1/4 cups milk
- 2/3 cup white sugar
- 1/2 cup all-purpose flour
- 3 large eggs
- 1 tbsp vanilla extract
- 1 pinch salt
Roasted Winter Squash Seeds
By Gazelle
"Pumpkins aren't the only squash that yield tasty seeds for roasting! Next time you prepare butternut or acorn squa...
- 1 cup winter squash seeds
- 1 tablespoon olive oil
- 1/2 teaspoon salt, or to taste
Pulled Pork and Sriracha Guacamole Grilled Cheese
By Gazelle
Instructions: Make the guacamole first so the flavors have a chance to meld
- 1 tablespoon olive oil
- 1 medium yellow onion, sliced
- 2 tablespoons butter
- 8 slices french bread
- 8 slices cheddar cheese
- 2 cups Slow Cooker Pulled Pork
- 2 large avocados
- 1 tablespoon lime juice
- 1 clove garlic, minced
- 1 serrano pepper, seeded and diced
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 3/4 teaspoon sriracha sauce
BBQ Chicken Kabobs with Tequila Lime Cilantro
By Gazelle
Special equipment: 6 wooden skewers In a large ziptop bag, add the lime juice, cilantro, oil, tequila, salt, red p...
- 1/2 cup fresh lime juice
- 1/2 cup chopped fresh cilantro leaves and stems, plus more chopped leaves, for serving
- 1/3 cup canola oil
- 1 tablespoon tequila
- 2 teaspoons kosher salt
- 1/2 teaspoon crushed red pepper flakes
- 2 cloves garlic, chopped
- Freshly ground black pepper
- 3 to 4 boneless, skinless chicken breasts, cut into twenty-four 1-inch pieces
- 2 zucchini, cut into 1/2-inch rounds
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
Pan-Seared Salmon With Lemon-Dill Cream Sauce
By Gazelle
made this for G and me, very good, and easy
- 1 Tbsp Butter
- 6 Salmon Fillets
- 1 Onion, Minced
- 1/2 Tsp Each Salt and White Pepper
- 1/4 Cup White Wine
- 1 1/2 Cups Whipping Cream
- 1 Tbsp Chopped Fresh Dill
- 1/2 Tsp Grated Lemon Rind
- 1 Tbsp Lemon Juice
Penne alla Vodka with Bacon
By Gazelle
Heat the EVOO in a Dutch oven or deep skillet
- 2 tbsp e.v.o.o.
- 1/4 lb pancetta or bacon, chopped
- 1 onion, chopped
- 3 or 4 cloves garlic, chopped
- 1 bay leaf
- 1 small fresh chili pepper, seeded and chopped
- 2 tbsp fresh thyme, chopped
- 2 tbsp tomato paste
- 1 tbsp flour
- 1/2 cup vodka
- 1 cup stock
- 1 can plum tomatoes, 28 once
- a few leaves of basil, torn
- 1/3 cup heavy cream
- 1 lb penne rigate
- grated Parmigiano Reggiano cheese
Oven Barbecued Ribs
By Gazelle
Preheat oven to 350. Cut ribs into serving size pieces
- 5 lbs pork back ribs (baby back)
- 1 ⁄4 cup packed brown sugar
- 2 tablespoons garlic powder
- 1 tablespoon ground black pepper
- 1 tablespoon Chinese five spice powder
- 1 teaspoon ground ginger
- 1 ⁄4 teaspoon salt
- 1 ⁄4 cup Dijon mustard
- 1 ⁄2 cup hoisin sauce
- 2 tablespoons molasses
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
Tomato Vinaigrette
By Gazelle
made for G&B
- 1/4 tsp. salt
- .13 tsp. pepper
- 1 small tomato
- 2 tbsp. olive oil
- 2 tbsp. balsamic vinegar
- 1 tsp. Dijon mustard with seeds
- 1 small garlic clove