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Recipes
Lighter Chicken and Dumplings
By jtoro_318
1.FORTHESTEWPat chicken thighs dry with paper towels and season with 1 teaspoon salt and ¼ teaspoon pepper
- Stew
- 6 bone-in, skin-on chicken thighs (about 2 1/2 pounds), trimmed of excess fat (see note)
- table salt and ground black pepper
- 2 teaspoons vegetable oil 2 small onions , chopped fine (about 1 1/2 cups)
- 2 medium carrots , peeled and cut into 3/4-inch pieces (about 2 cups)
- 1 celery rib , medium, chopped fine (about 1/2 cup)
- 1/4 cup dry sherry 6 cups low-sodium chicken broth 1 teaspoon minced fresh thyme leaves 1 pound chicken wings (see note)
- 1/4 cup Chopped fresh parsley leaves
- Dumplings
- 2 cups unbleached all-purpose flour (10 ounces)
- 1/2 teaspoon baking soda 1 teaspoon sugar 1 teaspoon table salt 3/4 cup buttermilk , cold (see note)
- 4 tablespoons (1/2 stick) unsalted butter , melted and cooled about 5 minutes
- 1 large egg white
Spiked Shrimp and Sausage
By jtoro_318
Heat oil in a large nonstick skillet over medium heat
- 1 ⁄2 cup olive oil
- 6 garlic cloves, sliced
- 6 ounces fully cooked chorizo sausage, sliced
- 2 lbs deveined jumbo shrimp, peeled
- 1 ⁄4 teaspoon salt
- 1 ⁄4 teaspoon crushed red pepper flakes
- 1 ⁄3 cup dry sherry or 1⁄3 cup dry white wine
- 2 tablespoons chopped parsley
Spiked Shrimp and Sausage
By jtoro_318
Heat oil in a large nonstick skillet over medium heat
- 1/3 cup olive oil
- 6 cloves garlic, sliced
- 6 oz fully-cooked chorizo sausage, sliced
- 2 lb. peeled, deveined jumbo shrimp, thawed and patted dry if frozen
- 1/4 tsp each salt and crushed red pepper
- 1/3 cup dry sherry or dry white wine
- 2 tbsp chopped parsley
- Serve with: sliced French bread
Apple-Cabbage Slaw
By jtoro_318
Toss together green cabbage, red cabbage, apple, parsley, and Fresh Lemon Vinaigrette
- 3 cups finely shredded green cabbage
- 1 cup finely shredded red cabbage
- 1 medium-size Granny Smith apple, cut into thin strips
- 3/4 cup loosely packed fresh flat-leaf parsley leaves
- 2 tablespoons Fresh Lemon Vinaigrette
- Fresh Lemon Vinaigrette
- 3 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar
- 1 large garlic clove, pressed
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 7 tablespoons olive oil
Oven-to-Grill Baby Back Ribs
By jtoro_318
1. Preheat oven to 375 degrees
- 1 3 1/2-lb. 1 3 1/2-lb. rack pork loin back ribs
- 1/4 cup 1/4 cup yellow mustard
- 1 cup 1 cup Basic Barbecue Rub, below or your own
- 1/2 cup 1/2 cup Basic Barbecue Sauce, below or your own
- Basic Barbecue Rub or use your own rub
- combine
- Basic Barbecue Sauce or use your own barbecue sauce
- up to 2 weeks.
Big Joe’s Famous Chicken Francaise
By jtoro_318
On a cutting board, pound chicken breasts under a sheet of plastic wrap until they are 1/4 inch thick
- 4 boneless skinless chicken breasts
- All-purpose flour for dredging
- 4 large eggs
- 1/4 th cup vegetable oil
- juice of one lemon
- 1/2 cup white wine
- 1 cup chicken broth
- 4 tablespoons unsalted butter
- 4 thin slices of lemon
- chopped flat leaf parsley
- salt and pepper
Vanille Kipferl
By jtoro_318
This recipe is known in America as almond crescents
- 2 cups all-purpose flour
- 1/3 cup white sugar
- 3/4 cup ground almonds
- 1 cup unsalted butter
- 1/2 whole vanilla bean
Apple Crumb Pie
By jtoro_318
Pare apples; core and cut into eighths
- 6 tart apples
- 1 (9-inch) unbaked pastry shell
- 1/2 c. sugar
- 3/4 tsp. ground cinnamon
- 1/3 c. sugar
- 3/4 c. all-purpose flour
- 6 Tbsp. butter
Roasted Pepper Salad with Feta, Pine Nuts & Basil
By jtoro_318
Set an oven rack in the top position and preheat the broiler
- Ingredients
- 4 bell peppers (any combination of red, yellow or orange), halved, seeded and cored
- 2 tablespoons extra virgin olive oil
- 2 teaspoons red wine vinegar
- 1 small garlic clove, minced
- 3 tablespoons chopped fresh basil, divided
- 1/2 teaspoon dried oregano
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 3 tablespoons pine nuts
- 2 ounces (a scant 1/2 cup) crumbled Feta
- 1/3 cup pitted kalamata olives
Tuscan Roasted Squash & Kale
By jtoro_318
•Preheat oven to 350 degrees
- 1 tsp Wegmans Tuscan Seasoning Shak'r
- 2 Tbsp Wegmans Pure Olive Oil, divided
- 1 pkg (48 oz) Food You Feel Good About Cleaned & Cut Butternut Squash
- 1 medium red onion, peeled, 1-inch dice
- 1/2 of a 16 oz pkg Food You Feel Good About Cleaned & Cut Kale Greens
- Salt and pepper to taste