Catherinebudenbender@gmail.com's profile page
Recipes
Grilled Chicken with Apricot-balsamic Glaze
By catherinebudenbender@gmail.com
In small saucepan melt butter over med
- 2 T butter
- 1/2 c apricot preserves
- 3 T balsamic vinegar
- 1/2 t. crushed red pepper
- 1/4 t. chopped fresh rosemary
- Kosher salt & freshly ground pepper
Artichoke Dip
By catherinebudenbender@gmail.com
Combine all ingredients in bake proof dish and bake at 400 for 15 min
- 1 can artichoke hearts
- 1/2 C sour cream
- 1/2 C mayo
- 1 C green chilies
- 1 C Parmesan cheese
Sweet & Sour Meatball Soup
By catherinebudenbender@gmail.com
In soup pot, heat olive oil until shimmering
- 1/4 C olive oil
- 2 large onions, halved & thinly sliced
- 2 T light brown sugar
- 1 can crushed tomatoes
- 4 C beef stock
- 2 T lemon juice
- Kosher salt & ground pepper
- 1 lb ground pork
- 1 egg
- 1 1/2 t cornstarch
- Lonely grated zest of 1 lemon
- 2 T coarsely chopped cilantro
- 2 scallions, white & green parts, thinly sliced
Linguine with Tuna, Garlic & Olive Oil, June
By catherinebudenbender@gmail.com
Cook linguine in large pot of boiling water til as dente
- 1 lb. linguine
- 4 cloves minced garlic
- 1/4 C olive oil
- 6 oz tuna packed in water
- 3/4 C minced parsley
- 1/2 t crushed red pepper
- Salt & pepper
Délice au chocolat et aux speculoos à la sauce de caramel
By catherinebudenbender@gmail.com
Mettre le chocolat coupé en petits morceaux dans un plat avec la crème et le beurre coupé en morceaux et faire f...
- Pour la sauce :
- 100 100 100 g de chocolat noir de noir
- 60 60 60 g de beurre
- 2 2 2 cuillères à soupe de Grand Marnier
- 40 40 40 g d'orangettes
- 5 5 5 ml de crème
- 100 100 100 g de speculoos
- 10 10 10 Carambar
- 15 15 15 cl de crème
Tuscan Bean Soup
By catherinebudenbender@gmail.com
Slice chard 1/4" thick. Slice leafy tops 1" thick
- 1 bunch Swiss chard or escarole
- 1 T EVOO
- 1 C chopped onion
- 1 T minced garlic
- 2 sliced carrots
- 28 oz chicken stock
- 1 14oz can tomatoes
- 1/2 t rosemary
- 1/4 t ground pepper
- 1 160z. can cannelloni beans
- 1/4 C elbow macaroni
- 1/4 C chopped parsley
- Grated Parmesan cheese
Jicama, Grapefruit & Avocado Salad
By catherinebudenbender@gmail.com
For dressing, squeeze juice from 1 grapefruit into mixing bowl
- 2 grapefruits
- Juice of 1 lime
- 3 T Thai chili sauce
- 1/2 T rice vinegar
- 4 T olive oil
- 1 t finely chopped jalapeno
- 1/4 t cumin
- Salt & pepper to taste
- 1 med. jicama, cut in 3" slices
- 1.4 red pepper, cut into slivers
- 1/4 yellow pepper cut in slivers
- 1/4 red onion, thinly sliced
- 1 avocado
Carmelized Brussels Sprouts with Pistachios
By catherinebudenbender@gmail.com
Melt butter in large deep skillet
- 4 T butter
- 4 msall red onions, thinly sliced
- 1/4 C + 2 T wine vinegar
- 4 lbs brussels sprouts
- 2 T sugar
- Salt & pepper
- 1/2 C pistachios, coarsely chopped
Grilled Vegetable Salad with Goat Cheese-Garlic Toasts
By catherinebudenbender@gmail.com
Light grill. Brush peppers, fennel, eggplant, corn, onion zucchini & jalapeno with oil & season with salt &pepper
- 1 red bell pepper, halved & cored
- 1 yellow bell pepper, halved & cored
- 1 small fennel bulb, sliced lengthwise 1/3" thick
- 1 Asian eggplant, sliced lengthwise 1/2" thick
- 1 ear corn, shucked
- 1 small onion sliced 1/3" & separated into rings
- 1 med. zucchini, sliced 1/2" thick
- 1 jalapeno
- 2 T olive oil + more for brushing
- Salt & pepper
- 1 1/2 C cherry tomatoes, halved
- 1/3 C fresh lime juice
- 1/4 C chopped cilantro
- 3/4 T ground cumin
- Goat cheese-Garlic toasts
Grilled Chili-rubbed Flank Steak
By catherinebudenbender@gmail.com
In processor, pulse garlic with onion, lime juice, chili powder, salt & cumin
- l lge garlic clove
- 1 T chopped red onion
- 1 T lime juice
- 2 tsp. chili powder
- 2 tsp. salt
- 1 tsp ground cumin
- 2 T olive oil
- 1 1/2 lb flank steak
- 10 lime wedges
- 3 1/2 oz. shredded Monterey Jack Cheese
- 2 T chopped cilantro
- 12 6" warmed corn tortillas