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Recipes
Cucumber-Honeydew Salad with Feta
By tjm01
In a large bowl pour lemon juice
- 2 Tbsp. lemon juice
- 1/4 cup extra-virgin olive oil
- 1 tsp honey
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/4 tsp poppy seed (optional)
- 1 medium Honeydew melon, seeded & cubed (5 cups)
- 1 cucumber, unpeeled and cubed (2 cups)
- 1/3 cup finely chopped red onion, briefly rinsed and patted dry
- 3 Tbsp chopped fresh dill weed
- 4 oz feta cheese crumbled (1 cup)
Autumn Soup
By tjm01
In large skillet over medium heat, cook 2 cloves garlic, peeled and chopped in 2 Tbsp
- 2 cloves garlic, peeled & chopped
- 2 Tbs. butter
- 2 cans (14.5 oz each) fat-free, low sodium chicken broth
- 1 can (15 oz) pure pumpkin (like Libby's brand)
Mac & Cheese
By tjm01
Preheat oven to 375 degrees
- 8 oz macaroni
- 4 tsp salt
- 5 tbsp butter; divided
- 2 cups bread crumbs
- 1 cup grated Parmigiano-Reggiano cheese
- 1/2 medium onion, chopped
- 2 tbsp all purpose flour
- 2 cups milk
- 1 cup heavy cream
- 2 cups shredded cheddar cheese, divided
- 2 cups shredded Gruyere cheese
- 1/2 tsp. ground mustard
- 1/4 tsp. ground red pepper
- 1/8 tsp ground nutmeg
Mashed Potato Patties with Tapenade Cream
By tjm01
In a large bowl stir together mashed potatoes, cheese, flour, cilantro and pepper
- 2 1/2 cups mashed potatoes or one 20 oz package refrigerated mashed potatoes
- 1 (2 oz) smoked Gouda or smoked cheddar cheese, shredded; or crumbled feta cheese (1/2 cup)
- 1 Tbsp. all-purpose flour
- 1 Tbsp. snipped fresh cilantro, dill, tarragon or chopped green onion
- 1/8 tsp. freshly ground black pepper
- 1 egg
- 1 Tbsp. water
- 1/2 cup fine dry bread crumbs
- 2 tsp. olive oil
- 1/2 cup dairy sour cream
- 3 Tbsp. olive tapenade, 1-2 tsp. prepared horseradish, or 1 tsp. ground cumin
Pan-Fried Crab Cakes
By tjm01
In a medium bowl, combine the mayonnaise, onion, eggs, Worcestershire sauce, dry mustard, salt and cayenne
- 1/4 cup mayonnaise
- 1/4 cup minced onion
- 2 large eggs, lightly beaten
- 1/2 tsp. Worcestershire sauce
- 1/2 tsp. dried mustard
- 1/4 tsp. salt
- 1/4 tsp. cayenne pepper
- 1 lb lump crabmeat, picked over
- 1 cup finely crushed soda crackers
- 2 Tbsp. unsalted butter
- 1/4 cup vegetable oil
- Lemon wedges for serving
Sun-Dried Tomato, Spinach & Goat Cheese Stuffing
By tjm01
1. Preheat oven to 350 degrees
- 3 tbsp olive oil
- 2 cloves garlic, minced
- 1 lb spinach, rinsed & dried
- 8 oz mushrooms, sliced
- 1 1/4 lbs rustic bread, diced & toasted
- 1 cup oil packed sun-dried tomatoes chopped (reserve oil from jar)
- 8 oz goat cheese
- 3-4 cups vegetable broth
- 1/2-1 tbsp. kosher salt
Chicken Florentine Artichoke Bake
By tjm01
Preheat oven to 350 degrees
- 8 oz dried bowtie pasta
- 1 small onion chopped
- 1 Tbsp butter
- 2 eggs
- 1 1/4 cups milk
- 1 tsp. dried Italian seasoning
- 1/4 to 1/2 tsp crushed red pepper (optional)
- 2 cups chopped cooked chicken
- 2 cups shredded Monterey Jack Cheese (8 oz)
- 1 (14 oz) can artichoke hearts, drained and quartered
- 1 (10 oz) pkg. frozen chopped spinach, thawed and well drained
- 1/2 cup oil-packed dried tomatoes, drained and chopped
- 1/4 cup grated Parmesan cheese
- 1/2 cup soft bread crumbs
- 1/2 tsp. paprika
- 1 Tbsp butter, melted
Marshmellow Fruit Bowl
By tjm01
Drain pineapple and mixed fruit, reserving 1 cup of juice
- 1 can (20 oz) pineapple tidbits
- 1 can (15 oz) chunky mixed fruit
- 1/4 cup lemon juice
- 1/4 cup sugar
- 2 Tbsp. all-purpose flour
- 2 eggs, lightly beaten
- 1/2 cup whipped topping
- 1 cup miniature marshmallows
Deviled Potatoes
By tjm01
Preheat oven to 350 degrees
- 14 petite red or yellow oval-shaped potatoes (about 1 1/2 lb.)
- 1 Tbsp olive oil
- 1 tsp. Kosher salt
- 1/4 cup mayonnaise
- 2 Tbsp. sweet-hot pickle relish
- 1 tsp. cider vinegar
- 1 tsp. spicy brown mustard
- 1/4 tsp. pepper
- 1/4 tsp. salt
- 1/8 tsp. hot sauce
- 1/8 tsp. ground celery seed (optional)
- 1/2 tsp. paprika (optional)
- Garnishes: fresh dill sprigs, coarsely ground pepper
Mediterranean Risotto
By tjm01
Heat oil in 3-quart saucepan over medium heat
- 2 tbsp. olive oil
- 1 1/2 cups arborio rice
- 2 cloves garlic, minced or pressed
- 2 cans (14 1/2 oz each) non-fat chicken broth, (plus enough water to make 5 1/4 cups).
- 1/4 cup dry white wine
- 1/3 cup dried tomato halves, snipped into strips
- 1 can (13 3/4 oz) quartered artichoke hearts, drained
- 1 can (2 1/4 oz) sliced ripe olives, drained
- 1 1/2 tbsp. fresh thyme leaves, chopped or 1 1/2 tsp. dried thyme leaves
- 1/4 cup grated Parmesan cheese
- salt & cracked pepper to taste