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Recipes
Chicken in One Dish
By nancytripp
Heat the oven (with the oven rack in the low position) to 425°F
- 1 yellow onion
- 1/2 cup water
- 5 medium Yukon Gold potatoes (about 1 1/4 lbs.)
- 1 tablespoon extra virgin olive oil
- 2 tablespoon fresh rosemary leaves (about 2 sprigs)
- 1 1/2 teaspoon kosher salt (1 tsp. + 1/2 tsp.)
- 3/4 teaspoon freshly ground black pepper (1/4 tsp. + 1/2 tsp.)
- 4 small bone-in, skin-on chicken thighs (about 1 1/4 lbs. total)
- 4 chicken drumsticks (about 1 lb. total)
- 1 tablespoon ground coriander
Sautéed Asparagus and Morels with Gribiche Dressing
By nancytripp
Preparation Heat 1 Tbsp. oil in a large skillet over medium-high
- 2 tablespoons olive oil, divided
- 1 pound asparagus, trimmed
- Kosher salt, freshly ground pepper
- 1 pint morel or maitake mushrooms
- Gribiche Dressing (for serving)
Slow-Cooked Lamb with Sage and Pearl Barley
By nancytripp
by Alain Ducasse, Paule Neyrat, and Christophe Saintagne
- 1 shoulder of young lamb
- 4 carrots
- 2 stalks of celery
- 4 red onions
- 4 splashes olive oil
- 3 squashed garlic cloves
- 12 sage leaves
- 8 peppercorns
- 1 1/4 cups red wine
- 1 1/4 cups chicken stock
- 3/4 cup of pearl barley
- salt
- 12 fresh almonds
- freshly ground black pepper
Jamaican Jerk Chili
By nancytripp
Chop onion and peppers. Remove sausage skin and brown
- 1 large red onion
- 1 red pepper
- 1 green pepper
- 1 Jamaican hot pepper
- 3/4 lb hot Italian sausage
- 1 lb. ground beef
- 1 heaping TBS Jamaican dry jerk seasoning
- 1/4 tsp. chili powder
- 1/4 tsp cayenne
- 2 cloves garlic
- 1 can fresh cut tomatoes (1 lb. 12 oz)
- 1 cup ketchup
- 2 cans small red kidney beans (15.5 oz each)
- 1 bag shredded cheese - optional
Tequila-Lime Mahimahi Tacos
By nancytripp
by Larraine Perri
- 4 tablespoons fresh lime juice, divided
- 3 tablespoons tequila
- 3 tablespoons roughly chopped fresh cilantro, divided
- 1 teaspoon finely chopped garlic
- 1 teaspoon ground cumin
- 1 lb mahimahi
- 3 tablespoons rice wine vinegar
- 1 teaspoon canola oil
- 2 3/4 teaspoons honey, divided
- 1 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 3 cups thinly sliced red cabbage
- 3/4 cup reduced-fat sour cream
- 3 tablespoons 2 percent milk
- 1 1/2 teaspoons finely grated lime zest
- 8 corn tortillas (6 inches each)
- 1/2 firm-ripe avocado, thinly sliced
- 2 limes, quartered
Red Wine-Braised Short Ribs Recipe
By nancytripp
Arrange beef bones in a dish and microwave (in batches, if microwave is small) until well browned, 10 to 15 minutes...
- 5 pounds bone-in English-style short ribs, meat and bones separated
- Salt and pepper
- 2 tablespoons vegetable oil
- 2 onions, chopped medium
- 1 carrot, peeled and chopped medium
- 1 celery rib, chopped medium
- 2 tablespoons tomato paste
- 1 tablespoon minced fresh thyme or 1 teaspoon dried
- 3 tablespoons all-purpose flour
- 2 cups dry red wine
- 2 tablespoons balsamic vinegar
- 2 cups low-sodium chicken broth
- 2 bay leaves
- 2 tablespoons minced fresh parsley
Asparagus Frittata
By nancytripp
Preheat oven to 400°. Whisk eggs and egg whites in a medium bowl until frothy; mix in basil and season with salt a...
- large eggs
- large egg whites
- (packed) basil leaves, thinly sliced
- Kosher salt, freshly ground pepper
- olive oil
- thinly sliced asparagus (from about 1 bunch)
Apple Bourbon Bundt Cake
By nancytripp
Heat the oven to 325 degrees
- 2 sticks unsalted butter 226 grams, at room temperature, plus more to grease pan
- 2 1/2 cups all-purpose flour 315 grams, plus more to dust the pan
- 3 tablespoons (30 grams) plus 1/2 cup (80 grams) bourbon or rye whiskey
- 1/2 cup (90 grams) candied ginger, chopped
- 1 3/4 cup (330 grams) light brown sugar
- 4 large eggs, at room temperature
- 2 teaspoons (8 grams) baking powder
- 1 teaspoon (5 grams) baking soda
- 1 1/2 teaspoons (3 grams) ground cinnamon
- 1 teaspoon (5 grams) fine sea salt
- 1/2 teaspoon grated nutmeg
- 1 cup (227 grams) sour cream
- 1 tablespoon (15 grams) vanilla extract
- 1 1/2 teaspoon (5 grams) finely grated lemon zest
- 2 medium Granny Smith apples about a pound, 454 grams, peeled, cored, and coarsely grated
- 1 cup (120 grams) finely chopped, toasted pecans
- 1/2 cup (100 grams) granulated sugar
- Juice of 1/2 lemon (20 grams)
Brown Bag Chicken
By nancytripp
by Sara Foster
- One 3- to 3 1/2-pound chicken
- Sea salt and freshly ground black pepper
- 1 onion, cut in half
- 4 sprigs fresh rosemary
- 1 tablespoon ground hot Hungarian paprika
Buttermilk Biscuits
By nancytripp
Southern Living NOVEMBER 2007
- 1/2 cup cold butter
- 2 1/4 cups self-rising soft-wheat flour
- 1 1/4 cups buttermilk
- Self-rising soft-wheat flour
- 2 tablespoons melted butter