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Recipes
Honeyed Sweet-Potato Mash
By tjm01
In saucepot, bring potatoes and enough salted water to cover a boil
- 2 lbs. sweet potatoes, peeled and cubed
- 3/4 cup heavy cream
- 2 Tbsp. butter
- 1 clove garlic, peeled & chopped
- 2 Tbsp. honey
- 1 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
Butterscotch Maple Slices
By tjm01
On waxed paper, combine flour, baking powder and salt
- 2 1/2 cups all purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 cup butter (2 sticks), softened (no substitutions)
- 1 cup packed dark brown sugar
- 1 large egg
- 1 tsp. natural maple extract or imitation maple flavor
- 1 tsp. vanilla extract
- 1 cup pecans, finely chopped
Minted Summer-Squash Saute
By tjm01
Using sharp vegetable peeler, slice zucchini, squash and carrots lengthwise into long thin ribbons
- 1 1/4 lbs. zucchini and/or yellow squash, trimmed
- 2 large carrots, peeled
- 2 Tbsp. each finely chopped shallots and olive oil
- 1 lemon, zested & juiced
- 1 Tbsp. each finely chopped chives and fresh mint
Lemony Shrimp and Spinach
By tjm01
main course
- 1 lbs. unpeeled, large raw shrimp (31/35 count)
- 3 garlic cloves, minced
- 2 Tbsp. olive oil
- 1/2 cup chicken broth
- 1 tsp. lemon zest
- 3 Tbsp. fresh lemon juice
- 1/4 to 1/2 tsp. dried crushed red pepper
- 1 (6 oz) package fresh baby spinach
- salt & pepper to taste
Scrambled Eggs with Goat Cheese and Shiitake Mushrooms
By tjm01
In a large nonstick skillet, melt 2 Tbsp
- 3 Tbsp. unsalted butter
- 6 oz shiitake mushrooms, stems removed, caps thinly sliced
- Salt and freshly ground pepper
- 8 large eggs, well beaten
- 3 Tbsp. snipped chives
- 3 oz mild fresh goat cheese, crumbled (about 1/3 cup)
- Toast for serving
Cherry Pecan Spread
By tjm01
Place cottage cheese in a blender jar or food processor container
- 2 cups cream-style cottage cheese
- 2 Tbsp. dairy sour cream
- 1 Tbsp packed brown sugar
- 1/2 cup chopped pecans, toasted
- 1/2 dried tart cherries, halved
- 1 tsp. finely shredded lemon peel
Fresh Peach Drop Cookies
By tjm01
Preheat oven to 375 degrees
- 2 cups plus 2 tbsp. all purpose flour
- 3/4 tsp. salt
- 1/2 tsp. baking soda
- 1 stick (8 tbsp) unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- 1/2 tsp. pure vanilla extract
- 2 large ripe peaches, peeled, pitted and cut into 1/4" dice (about 1 3/4 cups)
- 1/3 cup peach jam or preserves
- 2 Tbsp. fine sanding sugar
- 1/8 tsp. ground cinnamon
Spiced Pan-Seared Salmon
By tjm01
Sprinkle both sides of each salmon fillet with salt, pepper, chili powder and cinnamon
- 4 wild salmon fillets (each about 6 oz and 1 3/4" thick), skin on, rinsed & patted dry
- 1/4 tsp. chili powder
- Pinch of ground cinnamon
- 3 Tbsp. sesame oil
Pecan-Crusted Pork with Orange-Maple Glaze
By tjm01
Trim pork, then cut into 1/2" slices
- 1 pork tenderloin (about 1 1/2 lbs)
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 4 Tbsp. pure maple syrup
- 1 cup pecan pieces, finely chopped
- 2 Tbsp vegetable oil
- 2 oranges (1 juiced, 1 cut in wedges)
- 1/4 tsp ground cumin
- 1/4 tsp cayenne pepper
Pimento Cheese
By tjm01
appetizer
- 2 (8 oz) bags shredded Sharp Cheddar cheese
- 1 (4 oz) jar diced pimentos, rinsed & drained
- 1/2 cup mayonnaise
- 1 Tbsp. Worcestershire sause
- 1/4 tsp. salt
- 1/8 tsp. ground red pepper
- 1/8 tsp. black pepper