Rdgplus3's profile page
Recipes
Roasted Tomato Penne
By rdgplus3
This garlicky basil sauce intensifies the taste of summer tomatoes
- 12 small tomatoes
- 10 cloves garlic
- 1 cup fresh basil leaves
- 1/2 tsp salt
- 1/4 freshly ground pepper
- 1/3 cup olive oil
- 4 cups penne
- 1 cup crumbled Feta cheese
- 1/4 - 1/3 cup toasted pine nuts
Coriander Chicken with Chickpeas and Kale
By rdgplus3
From Rachel Ray Mag Makes: 4 servings Prep: 10 mins Cook: 25 mins
- 1 1/4 teaspoons ground coriander
- 4 bone-in, skin-on chicken thighs (about 1 1/2 lbs)
- 1 tablespoon EVOO, plus more for drizzling
- 2 15 ounce cans chickpeas, rinsed
- 1/3 cup chicken or vegetabe stock
- 2 teaspoons orange zest and 3 tbsp. juice, (from 1 small orange)
- 3 cloves gralic, minced
- 1/2 large bunch curly-leaf kale, stemmed and chopped
Scotch on the Rocks Truffle Cups
By rdgplus3
From Canadian Living Makes 40
- 8 oz (227 g) good quality bittersweet chocolate, chopped
- 2/3 cup (150 mL) whipping cream
- 2 tbsp (30 mL) unsalted butter
- 1 tbsp (15 mL) corn syrup
- 2 tbsp (30 mL) Scotch whiskey
- 1 tbsp (15 mL) coarse white sugar
Baked French Bread with Mozzarella in Tomato Sauce
By rdgplus3
To serve: To each shallow bowl or plate containing the toasted bread, sprinkle with the herb & cheese mixture
- Saute:
- 4 slices French bread (1/2” thick)
- 1 tbsp olive oil
- ¼ cup diced onion
- 1 tsp minced garlic, until onions softens, about 5 minutes.
- Pinch red pepper flakes
- Deglaze with ¼ cup red wine; simmer until nearly evaporated, 3-5 minutes
- Add:
- 2 cups chopped tomatoes
- 1 cup vegetable or chicken broth
- 2 tbsp red wine vinegar
- Simmer until tomatoes break down 8-10 minutes. Reduce heat to medium
- Toss together:
- 3 tbsp chopped fresh basil
- 3 tbsp chopped fresh parsley
- 2 tsp lemon juice
- 2 tsp olive oil
- Freshly ground black pepper
- 100- 200 g fresh mozzarella (Mini Bocconcini Balls)
- Set aside.
Sun-dried Tomato and Spinach Risotto
By rdgplus3
1. Bring the broth to a low simmer while you prepare the risotto
- 4 cups low sodium vegetable stock
- 1 tablespoon extra virgin olive oil
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup arborio rice
- 1 cup white wine
- 3/4 cup sun dried tomatoes, finely chopped
- 1/3 cup grated parmesan cheese
- 1 cup baby spinach, shredded
- 2 tablespoons butter
- 1 tablespoon chopped fresh basil (optional)
- salt and pepper to taste
Baked Artichoke Chicken
By rdgplus3
Preheat oven to 350F-375F, depending if you like crispy skin or not
- 4 lbs. chicken legs and thighs, w/ skin
- 1 cup artichoke hearts, halved
- 1 medium onion, cut into pieces same size as the artichokes
- 1 pound white button mushrooms (halved or quartered)
- 2 tablespoons brown mustard
- 2-3 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1/4 cup red or white wine
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried tarragon
- 1 bay leaf
- Kosher salt and pepper to taste
Eatmore Bars
By rdgplus3
Mix all ingredients. Microwave 10 minutes on high
- 2 cups corn syrup
- 1 1/2 cups peanut butter
- 4 c chocolate chips
- 4 cups chopped peanuts
Harvest Tomato Tart
By rdgplus3
Ø Cut tomatoes into 1/4” thick slices, spread on parchment paper-lined rimmed baking sheet
- 9 tomatoes*
- 3 tbsp extra virgin olive oil
- ½ tsp salt
- Half – pkg. (398 g pkg.) frozen puff pastry, thawed
- 1 tbsp Dijon mustard
- 1 tube (4.5 oz) goat cheese*, softened
- 2 cloves garlic, thinly sliced*
- 2 tbsp chopped fresh basil or parsley
- ¼ tsp pepper
- Garnish: 1 tsp chopped fresh basil or parsley
Pumpkin Spice Cake
By rdgplus3
From Ricardo
- Cake
- 1 1/4 cups unbleached all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Pinch ground cloves
- 3/4 cup unsalted butter, softened
- 1 1/2 cups lightly packed brown sugar
- 3 eggs
- 1 1/2 cups unsweetened pumpkin puree
- Frosting
- 1 package (8oz/250 g) cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups icing sugar
- 2 oz white chocolate, melted and cooled
- 1 recipe Candied Pecans (optional)
- Candied Pecans
- Preparation: 5 minutes, Cooking: 3 to 5 minutes, Makes 1 1/2 cups, Freezes well.
- 1 cup pecan halves
- 1/2 cup brown sugar
- 1 tbsp water
Feta Spinach Strudel Bites
By rdgplus3
Filling: In skillet, heat oil over medium heat; fry onion and garlic, stirring often, until softened, about 5 minut...
- Filling:
- 9 sheets phyllo pastry
- 1/2 cup (125 mL) butter, melted
- 1 tbsp (15 mL) vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 pkg (10 oz/300 g) frozen spinach, thawed
- 1 cup (250 mL) grated Romano cheese
- 1 cup (250 mL) crumbled feta cheese
- 1 egg, lightly beaten
- 1/4 cup (50 mL) diced roasted red pepper
- 3 tbsp (50 mL) chopped fresh dill (or 2 tsp/10 mL dried dillweed)
- 1/2 tsp (2 mL) pepper
- Pinch nutmeg