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Recipes
Paella
By LaurenBoyle
Make the sofrito: In a heavy 12-inch skillet heat 3 tablespoons olive oil until hot, add the onions, and pepper str...
- 6 tablespoons olive oil
- 1 cup minced onions
- 1 each small-sized sweet red and green bell peppers, seeded, and cut into strips
- 1 cup drained, chopped canned tomatoes
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh thyme
- 1 (2 1/2 pound) chicken, cut into serving pieces, patted dry
- Salt and freshly ground black pepper
- 3 chorizos, sliced into 1/4-inch thick half circles
- 1/2 cup dry white wine
- 3 cups long-grain rice
- 1/4 teaspoon ground saffron or saffron threads
- 5 to 6 cups simmering chicken stock
- 12 extra-large shrimps in their shells, shelled and deveined, leaving tails intact
- 12 hard-shelled clams, such as littlenecks, scrubbed
- 12 mussels, scrubbed
- 1 cup peas
- Lemon wedges, for garnish
- Minced fresh parsley
Sour Cream and Cheddar Biscuits
By LaurenBoyle
Great with chili!
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons cold unsalted butter, cut into bits
- 1/4 pound sharp Cheddar cheese, coarsely grated (about 1 1/2 cups)
- Drained and chopped pickled jalapeños, to taste (I used about 2 tablespoons)
- 1 cup sour cream
Fish Tacos with Creamy Lime Guacamole and Cabbage Slaw
By LaurenBoyle
1. Light a grill. In a medium bowl, mash the avocados, sour cream, jalapeño, red onion, cilantro and 3 tablespoons...
- 2 Hass avocados—halved, pitted and peeled
- 1/4 cup low-fat sour cream or Greek yogurt
- 1 small jalapeño, seeded and thinly sliced
- 2 tablespoons minced red onion
- 2 tablespoons chopped cilantro
- 5 tablespoons fresh lime juice
- Kosher salt and freshly ground pepper
- 1 small head of napa cabbage, shredded (4 cups)
- 2 tablespoons vegetable oil, plus more for brushing
- 2 pounds thick red snapper fillets with skin, cut crosswise into ten 2-inch-wide strips
- Ten 7-inch flour tortillas, warmed
- 2 medium tomatoes, thinly sliced
- Hot sauce, for serving
- Lime wedges, for serving
NaNa's Butter Cookies
By LaurenBoyle
Mix together soft butter, vanilla and eggs
- 2 cups of soft butter
- 2 tsp. of vanilla
- 2 eggs
- 1 cup of sugar
- 5 cups of sifted flour
- 1/2 tsp. salt
Spicy Black Beans
By LaurenBoyle
When you're short on time but want a side with lots of flavor, stir up a pot of Spicy Black Beans
- 2 teaspoons canola oil
- 1 cup chopped red bell pepper
- 1 jalapeno pepper, minced
- 2 tablespoons fresh lime juice
- 1/4 teaspoon salt
- 1 (15-ounce) can organic no-salt-added black beans, rinsed and drained
- 1 tablespoon chopped fresh cilantro
Southwest Style Egg Muffins with Black Beans and Corn
By LaurenBoyle
1. Preheat oven to 375 degrees
- 1 can (15 oz.) black beans, drained and rinsed
- 1 cup frozen corn kernels, thawed*
- 1 small can diced green chiles
- 1 cup shredded pepper jack cheese
- 8 large eggs
- 1/4 cup sour cream
- 1 heaping tablespoon chopped fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon salt
- fresh ground black pepper (to taste)
- smoked paprika (optional)
Erica's Chilean Sea Bass w/Mango Salsa
By LaurenBoyle
Salsa: Chop mangos into a bowl, add about 1/4 of a red onion, chopped into small pieces
- Chilean sea bass (6-8 oz per person)
- 4 large mangos (thai mangos are best - the smaller yellow ones but the other big mangos will work too as long as they're ripe)
- Red onion
- 1-1.5 Jalapeno
- Cilantro
- Lime juice
- Olive oil
- Salt
Broiled Salmon with Herb Mustard Glaze
By LaurenBoyle
In a mini food processor, combine garlic, rosemary, thyme, wine, oil, Dijon mustard, and 1 tablespoon of whole-grai...
- 2 garlic cloves
- 3/4 teaspoon finely chopped fresh rosemary leaves
- 3/4 teaspoon finely chopped fresh thyme leaves
- 1 tablespoon dry white wine
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons whole-grain mustard
- Nonstick olive oil cooking spray
- 6 (6 to 8-ounce) salmon fillets
- Salt and freshly ground black pepper
- 6 lemon wedges
Summer Pasta Salad with Baby Greens
By LaurenBoyle
Boil pasta in salted water according to package directions
- 3 oz (about 4 cups) baby arugula and baby spinach mix
- 5 oz high fiber or whole wheat pasta (use brown rice pasta for GF)
- 1/3 cup sun dried tomatoes, sliced thin or a pint of cherry tomatoes*
- 2 tbsp capers, drained
- 2 tbsp balsamic vinegar
- 1 1/2 tbsp extra virgin olive oil
- salt and fresh pepper to taste
- 2 tbsp freshly shaved Parmigiano Reggiano
French Toast
By LaurenBoyle
Mix all of the ingredients together in a bowl
- Batter
- 2 cups 2 cups of half and half
- 6 6 eggs
- 1/4 tsp 1/4 tsp of cinnamon (or to taste)
- 2 tsp 2 tsp of vanilla
- Dash Dash of nutmeg (optional)
- Day old Bread.
- Topping Ingredients
- 1 stick 1 stick of softened butter
- 1 cup 1 cup of brown sugar
- 1/4 tsp 1/4 tsp of cinnamon (or to taste)