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Recipes
brenda's squash casserole
By pdav
Steam squash, carrots and and onions til tender
- 2 lbs yellow squash, thinly sliced
- 1/2 cup chopped onion
- 1/2 pint sour cream
- 1 can cream of chicken soup
- 2 carrots, grated
- 1/2 lb grated sharp cheese
- 1/2 stick margarine (4 tbsp)
- seasoned herbed stuffing
basil-and-blue cheese salad
By pdav
1. Whisk together first 5 ingredients
- 1/3 cup olive oil
- 1/3 cup seasoned rice vinegar
- 1 teaspoon country-style Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon dried crushed red pepper
- 10 cup mixed salad greens
- 1/2 cup firmly packed fresh basil leaves, coarsely chopped
- 2 ripe pears, thinly sliced
- 2 fresh navel oranges, sectioned
- 2 avocados, sliced
- 1 (4-oz.) package blue cheese, crumbled
chipotle roast chicken tacos
By pdav
Using fork, mix butter, all chopped herbs, chipotle chiles, and crushed coriander in small bowl
- 1/4 cup (1/2 stick) butter, softened
- 1 tablespoon chopped fresh cilantro leaves plus 3 fresh cilantro sprigs
- 1 tablespoon chopped fresh oregano leaves plus 3 fresh oregano sprigs
- 1 tablespoon chopped fresh rosemary leaves plus 3 fresh rosemary sprigs
- 4 teaspoons minced canned chipotle chiles in adobo
- 1/2 teaspoon coriander seeds, crushed in resealable plastic bag with mallet
- 1 5 1/2- to 6-pound roasting chicken, rinsed, patted dry; neck, heart, and gizzard reserved
- 2 large onions, each cut into 8 wedges through root end, leaving root ends intact
- 12 garlic cloves, peeled
- 1 cup (or more) low-salt chicken broth
- 1/4 cup dry white wine
- 8 warm corn tortillas
- 1 avocado, halved, pitted, peeled, thinly sliced
summer melon salsa
By pdav
Mix lime juice through salt in a bowl
- 1/4 lime juice
- 1 tbsp honey
- 1/2 tsp fresh ground black pepper
- 1/8 tsp salt
- 3 cups diced seeded melon (any melon or combination)
- 2 tbsp fresh chopped cilantro
- 1 jalepeno, seeded and minced
grilled bruschetta with teleme (cheese), honey and figs
By pdav
Prepare barbecue (medium-high heat)
- 8 5x3x1/2-inch slices crusty country-style bread
- Olive oil
- 1 8-ounce piece ripe Teleme cheese or Havarti cheese, cut into 8 slices
- 8 ripe fresh figs, stemmed, quartered lengthwise
- Dark full-flavored honey (such as forest honey)
margarita martini
By pdav
Fill a martini shaker or a large glass with ice
- 5 oz gold tequila
- 1 oz Cointreau
- 1 oz Grand Marnier
- 2 oz freshly squeezed lime juice
- Simple syrup (aka sugar water) to taste
grilled chicken with mango-pineapple salsa
By pdav
1. To prepare salsa, combine first 8 ingredients
- Salsa:
- 2/3 cup diced peeled ripe mango (1 medium)
- 2/3 cup diced fresh pineapple
- 2 tablespoons minced red onion
- 1 tablespoon minced seeded jalapeño pepper
- 1 1/2 teaspoons chopped fresh cilantro
- 1 1/2 teaspoons fresh lime juice
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- Chicken:
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/4 cup pineapple juice
- 3 tablespoons chopped fresh cilantro
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons honey
- 1 teaspoon fresh lime juice
- Dash of crushed red pepper
- Cooking spray
30-minute spaghetti and meatballs
By pdav
Set a large pot of salted water to boil
- Coarse salt and ground pepper
- 1 1/2 pounds sweet or spicy Italian sausage
- 1 teaspoon extra-virgin olive oil
- 1 medium yellow onion, diced small
- 2 cans (28 ounces each) whole peeled tomatoes
- 1 pound spaghetti
proscuitto-wrapped chicken breasts with eggplant panzanella and raisin-pine nut vinaigrette
By pdav
Ingredients RAISIN-PINE NUT VINAIGRETTE 1/2 cup golden raisins 1/2 cup hot water 1 tablespoon plus 1/2 cup ex...
- RAISIN-PINE NUT VINAIGRETTE
- 1/2 cup golden raisins
- 1/2 cup hot water
- 1 tablespoon plus 1/2 cup extra-virgin olive oil, divided
- 1/3 cup finely chopped shallots
- 1 garlic clove, minced
- 2 anchovy fillets, finely chopped
- 3 tablespoons Sherry wine vinegar
- 1/2 cup pine nuts, toasted
- CHICKEN
- 6 6-ounce skinless boneless chicken breast halves
- 8 ounces Taleggio cheese,* rind trimmed, cheese cut into six 2-inch-long slices
- 12 thin prosciutto slices
- EGGPLANT PANZANELLA
- 1 pound unpeeled Japanese eggplant, ends trimmed, eggplant cut into 1/2-inch-wide rounds (about 5 1/2 cups)
- 7 tablespoons extra-virgin olive oil, divided
- 1 16-ounce baguette
- *A semisoft cheese; available at some specialty foods stores and at Italian markets.
romanesco broccoli and rigatoni
By pdav
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente
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