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Recipes
Beans- Black Beans- quick & easy side dish
By wtaylor
In a saucepan on the stove, heat the olive oil to med-high heat
- 2 Cans Black Beans, drained and rinsed
- 1/2 T olive oil
- 2/3 C diced onion
- 2-3 garlic cloves, finely minced
- 2/3 C chicken broth or water
- 1/4 t cumin
- 1/4 t coriander
- 1/4 t oregano
- 1/2 t salt
- 1/4 t pepper
- 1 lime
Bread- French Bread
By wtaylor
Dissolve sugar and yeast in the warm water
- 2 1/4 c. warm water
- 2 T. sugar
- 1 Tbsp yeast
- 1 Tbsp salt
- 2 Tbsp oil
- 5 1/2 -6 cups flour-stirred before measured
Red Beans & Rice
By wtaylor
Combine all ingredients in a crock pot and cook on high for 4-5 hours or on low all day
- 1 lb. dry red kidney beans, rinsed and sorted
- 6 c. water
- 5 regular bouillon cubes or 1 Tbsp. + 2 tsp. chicken base
- 1/4 lb. smoked sausage quartered and cut into thin slices. You can also use a large, meaty ham bone.
- 1 onion, chopped
- 4-5 cloves garlic, minced
- 1 tsp. Cajun or Creole seasoning
- 3/4 tsp. cumin
- 3/4 tsp. coriander
- 3/4 tsp. oregano
- 1/8-1/4 tsp. cinnamon (sounds weird, but DON'T leave it out!!!)
- 1/2 tsp. smoked paprika
Sausage balls
By wtaylor
Heat oven to 350ºF. Lightly grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x2x1 inch
- cups Original Bisquick® mix
- 1 pound bulk pork sausage
- 4 cups shredded Cheddar cheese (16 ounces)
- 1/2 cup grated Parmesan cheese
- 1/2 cup milk
- 1/2 teaspoon dried rosemary leaves, crushed
- 1 1/2 teaspoons chopped fresh parsley or 1/2 teaspoon parsley flakes
- Barbecue sauce or chili sauce, if desired
Cookies- Oatmeal Chocolate Chip
By wtaylor
Cream together the butter and sugars
- 1 cup butter
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups flour
- 2 3/4 cups oatmeal
- 2 cups chocolate chips
Honey Lime Fruit Salad
By wtaylor
Combine the fruit in a medium-large serving bowl
- 1 (20 oz.) can pineapple chunks, drained well
- 1 can mandarin oranges, drained well
- 2-3 ripe kiwi, peeled and sliced into thick half moons
- 1 cup green grapes, halved
- 1 cup strawberries, quartered
- Zest from one lime, about 1 tablespoon
- 2 tablespoons honey
- 1 teaspoon poppy seeds (optional)
Pasta- Penne w Roasted Asparagus and Balsamic Butter
By wtaylor
Heat the oven to 400 degrees
- 1 pound fresh asparagus spears
- 1 tablespoon olive oil
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup balsamic vinegar
- 1 teaspoon light or dark brown sugar
- 1 pound penne pasta
- 4 tablespoons butter, cut into pieces
- 1/3 cup freshly grated Parmesan cheese, plus more for serving
Bread- Cheesy Potato Bread
By wtaylor
Mix flour, salt, & baking powder
- 2 C flour
- 1 tsp. salt
- 2 tsp. baking powder
- 1/2 C shredded cheese
- 3/4 C mashed potatoes
- 3/4 C water
- 2 Tbl. Oil
Burritos- Super Bean
By wtaylor
Cook rice; set aside. Meanwhile, heat oil in large saucepan over medium heat
- 1 cup brown or white rice (or 2 cups already cooked rice)
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, finely minced
- 1 jalapeno, seeds and membrane removed, finely diced (can substitute 1 can of green chiles)
- 1 teaspoon cumin
- Salt and pepper to taste
- 3 tablespoons tomato paste
- 2 cans (15 oz. each) pinto beans, drained and rinsed (or use 1 can pinto beans, 1 can black beans)
- 1 1/2 cups water
- 1 (10 oz) package frozen corn or 1 can whole kernel corn, drained
- 6 green onions, white and green parts finely chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 16 burrito-sized (10-inch) flour tortillas
- 2 cups shredded Monterey Jack cheese
Dressing- Mustard & garlic dressing
By wtaylor
In the jar of your blender, combine all the ingredients except for the oil
- 1/4 c. freshly squeezed lemon juice
- 1/4 c. white wine vinegar or rice vinegar; try to avoid plain white vinegar because it's too strong here
- 2 green onions, firm parts only, trimmed of the white "furry" ends
- 4-5 cloves of garlic
- 1/2 tsp. Kosher salt
- 1/4 tsp. freshly ground black pepper
- 1 tsp. sugar or honey
- 2 Tbsp. coarse grain mustard (or Dijon, but Dijon has a very distinct, mustard-y aftertaste that some of my tasters weren't crazy about)
- 1 c. canola oil