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Recipes
Herb Baked Onion Bloom
By CathyD
Found on bag of Sweet Onions from Bland Farms of Glennville, GA
- 1 large onion (3-3 1/2 inches wide)
- 1 Tbs butter or margarine
- 1 tsp dried thyme or oregano
- 1/2 tsp dried rosemary
- Sal and Pepper, to taste
- Parsley or paprika, if desired
Tandoori-Style Grilled Chicken
By CathyD
1. Process 1 cup yogurt and remaining marinade ingredients together in a food processor until smooth
- Tandoori Marinade:
- 2 cups plain whole-milk yogurt
- 2 tablespoons fresh lemon juice
- 2 tablespoons peeled and minced fresh ginger
- 4 garlic cloves, minced
- 1 teaspoon coarse salt
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1/2 teaspoon saffron threads, crumbled
- 1/2 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper
- 8 skinless leg-thigh chicken pieces
- 3 tablespoons unsalted butter, melted
- 1 small red onion, thinly sliced crosswise and separated
- 1/4 cup chopped fresh cilantro
Conch Stew
By CathyD
Suzanne's recipe
- 2 1/2 pounds conch *
- 5 tablespoons oil
- 1/2 cup flour
- 1 chopped onion
- 2 stalks celery, chopped
- 1 green pepper, chopped
- 2 oz. tomato paste
- 5 oz. tomato puree
- 1/2 teaspoon thyme
- 1/2 teaspoon pepper
- 3 cups water
- 1/2 pount okra
- Salt to taste
- * Note: Canned conch is available in most supermarkets, but abalone or clams ma be substituted in equal amounts.
Chicken Tinga
By CathyD
Place tomatoes and tomatillos in a medium saucepan; cover with water
- 8 ripe Roma (plum) tomatoes (about 2 pounds)
- 2 to 3 tomatillos (about 4 ounces), husks removed, rinsed
- 3 tablespoons vegetable oil
- 1 cup chopped white onion
- 2 garlic cloves, minced or pressed
- 1/2 teaspoon dried oregano, preferable Mexican
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon dried thyme
- 1 1/2 teaspoons coarse salt
- 1/4 teaspoon freshly ground black pepper
- 1 whole canned chipotle chile in adobo sauce (optional), plus 2 tablespoons adobo sauce
- 5 cups shredded cooked chicken or rotisserie chicken
- 1 1/2 cups reduced-sodium chicken broth
Buttermilk Spoonbread
By CathyD
Preheat oven to 375F. Butter the sides and bottom of a 4-cup soufflé or casserole dish
- 1 1/2 cups buttermilk
- 1/2 cup stone-ground yellow or white cornmeal
- 2 tablespoons butter
- 3/4 teaspoon salt
- 3 eggs, separated
- 3 green onions, thinly sliced
- For a more mellow taste, add 1/2 cup shredded Cheddar cheese to the mixture, along with the green onions.
New Orleans Shrimp Creole
By CathyD
Heat oil in a large Dutch oven over medium heat
- 1 tablespoon vegetable oil
- 1 cup finely chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped bell pepper (optional)
- 6 cloves garlic, crushed
- 1 bay leaf
- 1 (14.5-ounce) can diced tomatoes
- 1 (8-ounce can) tomato sauce, small
- 2 Roma tomatoes, coarsely chopped
- 1 tablespoon sugar
- 1/2 to 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 pound shrimp, peeled
- 2 tablespoons flour
- 1 cup water
- Read more: http://relish.com/recipes/new-orleans-shrimp-creole/#ixzz2tWf9QlAq
Hummus
By CathyD
Provided by Barb Lockner, 6/4/14
- 19 oz can garbanzo beans (Progresso is the best)
- 1 small clove Garlic, cut in fourths
- 1/2 tsp salt
- 1 tbs Tahini (sesame paste)
- Juice of 2 lemons
- 2 tbs. Olive Oil
- Parsley, chopped to garnish
Grilled Moroccan Chicken
By CathyD
A very healthy and exotic way to prepare chicken
- 1/2 cup extra virgin olive oil (the best quality you can get)
- 1/4 cup chopped scallion (, white part only)
- 1/4 cup chopped parsley
- 1/4 cup chopped fresh cilantro
- 1 tablespoon minced garlic
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1/4 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 4 boneless skinless chicken breasts
Sauteed Cabbage with Sausage and Mushrooms
By CathyD
From Chow Bella
- 8 oz nitrate-free sausage (Chow Bella suggests Pederson's, I used Jimmy Dean Hot Sausage and crumbled it), cut into rounds
- 4 tsp bacon grease rendered from nitrate-free bacon, or other oil of choice, divided
- 2 cups sliced mushrooms
- 1/2 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 small head of green cabbage, hard core removed and sliced
- 1/2 tsp dried sage
- dash cayenne pepper
- 2 1/2 tsp unfiltered organic apple cider vinegar
- salt and pepper, to taste
Cranberry Feta Pinwheels
By CathyD
Provided by Gloria Marcantoni 1/22/15
- 1 8 oz. carton whipped cream cheese, softened
- 1 C. crumbled feta cheese
- 1/4 C. chopped green onions
- 5 oz. dried cranberries
- 4 flour tortillas (10 inches)