Catherinebudenbender@gmail.com's profile page
Recipes
Chicken Scarpariello
By catherinebudenbender@gmail.com
Season chicken with salt & pepper & dust with flour
- 2 lbs chicken, cut into large chunks
- Salt & pepper
- All purpose flour for dusting
- 1/2 C olive oil
- 8 garlic cloves, halved lengthwise & lightly smashed
- 4 large rosemary sprigs, broken into 2" pieces
- 2 C chicken stock
- 2 T lemon juice
- 2 T butter
- 1/2 C Peppadew peppers or other pickled peppers, sliced
Brick kiri et tomate
By catherinebudenbender@gmail.com
Préchauffer le four à 180°C
- 2 2 2 kiris
- 1 1 1 feuille de brick
- quelques dès de tomates
- persil ou ciboulette
Chicken Saltimbocca, March
By catherinebudenbender@gmail.com
Season chickens with salt & pepper
- 4 boneless, skinless chicken breast halves, butterflied & pounded
- Salt & pepper
- 8 large sage leaves
- 4 thin slices Prosciutto
- all-purpose flour, for dusting
- 2 T EVOO
- 4 T butter, cut into tablespoons
- 1/4 C +2 T dry white wine
- 1 C chicken stock
Sweet & Sour Chicken
By catherinebudenbender@gmail.com
Combine mirin & egg in medium bowl, stirring with whisk
- 1/4 C mirin mixed with 2 t sugar
- 1 large lightly beaten egg
- 1 lb. chicken breasts tenders, cut into 2" pieces
- 3 T Wondra
- 3 T cornstarch
- 1 T sugar
- 3 T olive oil
- 3/4 C sliced green onions,
- 1 chopped red bell pepper
- 5 T water
- 3 T catsup
- 2 T Asian chile sauce
- 1 T plum sauce
- 1 t Worcestershire sauce
- 1 pkg. pre cooked brown rice
- 1/4 C cilantro leaves
- 2 T toasted sesame seeds
Lemon-Garlic Oil with Herbs
By catherinebudenbender@gmail.com
Peel zest from lemons in strips
- 2 lemons
- 3/4 C olive oil
- 1 1/2 T minced garlic
- 2 3-4" sprigs fresh rosemary
- 3 t chopped parsley
Pea Shoot & Arugula Salad with Radishes & Hazelnuts
By catherinebudenbender@gmail.com
Preheat oven to 375. Spread hazelnuts on pie plate & toast til fragrant & skins blister, @ 14 min
- 1/2 C hazelnuts
- 1 1/4 T Champagne vinegar
- 1/4 t Dijon mustard
- 1/4 t honey
- 1/4 t minced shallot
- 1/4 C olive oil
- Salt & pepper
- 5 oz baby arugula
- 1 oz pea shoots
- 4 radishes, very thinly sliced on a mandolin
- 1 fennel bulb halved lengthwise, thinly sliced on a mandoline
Brussel Sprouts with Prosciutto & Juniper
By catherinebudenbender@gmail.com
In large skillet, heat oil until simmering
- 1/2 C olive oil
- 8 lge garlic cloves, halved
- 6 slices prosciutto, torn in half crosswise
- 1 1/2 lbs brussels sprouts, halved
- Flaky salt
- 2 T lemon juice
- Generous pinch of crushed red pepper
- 8 Juniper berries, crushed & minced
- 1 t finely chopped thyme
- Lemon wedges for serving
Chicken Black Bean Quesadillas
By catherinebudenbender@gmail.com
In saucepan, heat 1/2 T oil
- 1 1/2 T olive oil
- 1 small onion, coarsely chopped
- 1 clove minced garlic
- 1 t ground cumin
- Cayenne pepper
- 15 oz. can black beans, drained
- Salt & pepper
- 1/2 C coarsely chopped cilantro
- 1 mango, peeled & cut into large chunks
- 1 scallion, cut into 1/2" lengths
- 2 t lime juice
- 4 flour tortillas, 8"
- 1 1/2 c shredded skinless roasted chicken breast
- 1/4 C crumbled feta cheese
- 3/4 C shredded mozzarella
Japanese Coleslaw with Sesame Seeds
By catherinebudenbender@gmail.com
In small skillet, toast sesame seeds, stirring occasionally, til lightly browned, @ 2 min
- 2 T sesame seeds
- 1 1/2 T lemon juice
- 1/1 /2 T soy sauce
- 1 1/2 T olive oil
- 1 1/2 t sesame oil
- 1/4 small red cabbage, shredded (2 C)
- 1/4 med napa cabbage, finely shredded (2C)
- 6 finely julienned carrots (2C)
- Salt & pepper
Glazed Salmon & Rice Bowl
By catherinebudenbender@gmail.com
Combine soy sauce, 1 T vinegar & honey in a bowl, stirring with a whisk Place half in bowl to reserve & place rema...
- 3 T soy sauce
- 3 T rice vinegar, divided
- 2 T honey
- 4 salmon fillets
- 1 C thinly sliced radishes
- 2 t sugar
- Cooking spray
- 1 (8.5 oz) pouch precooked brown rice
- 1/2 C green onion pieces
- 1 T toasted sesame seeds