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Recipes
Fresh Herb and Salt-Rubbed Roasted Turkey
By Margannl
A dry brine (an herb and salt rub applied directly to the turkey) creates satiny leg meat and juicy, perfectly seas...
- 2 Tbs. chopped fresh thyme
- 2 Tbs. chopped fresh sage
- 2 tsp. chopped fresh rosemary
- 1 Tbs. extra-virgin olive oil
- One 16-lb. turkey, preferably fresh (not kosher or self-basting)
- 2 oz. kosher salt (1/2 cup if using Diamond Crystal; 1/4 cup if using Morton)
- Herb Gravy for a Brined Turkey (optional)
Blueberry Cobbler
By Margannl
1 Heat oven to 350°F. Pour melted butter into 8 or 9-inch square baking dish
- 6 tablespoons butter, melted
- 1 1/4 cups Original Bisquick® mix
- 1/2 cup sugar
- 2/3 cup milk
- 3 cups fresh blueberries
Barbecue-Braised Vietnamese Short Ribs with Sweet Vinegar Glaze
By Margannl
Thought you couldn't get slow-cooked flavor from the grill? When barbecue-braising, your grill performs like an ove...
- For the ribs:
- 1 Tbs. mild pure chile powder, such as ancho (or substitute hot Hungarian paprika)
- 1 tsp. five-spice powder
- 1 tsp. dark brown sugar
- Kosher salt and freshly ground black pepper
- 4 lb. English-style beef short ribs
- For the braising liquid and glaze:
- 2 Tbs. peanut oil
- 2 cups chopped yellow onion
- 1 Tbs. chopped garlic
- 2 tsp. minced fresh ginger
- 3 cups lower-salt chicken broth
- 1/4 cup plus 2 tsp. rice vinegar
- 3 Tbs. dark brown sugar
- 2 Tbs. Asian fish sauce
- 1 Tbs. soy sauce
- 1 whole star anise
- For serving:
- 3 scallions, thinly sliced (1/4 cup)
- C Season:
- In a small bowl, combine the chile powder, five-spice powder, brown sugar, 2 tsp. salt, and 1 tsp. pepper. Sprinkle generously all over the ribs. Cover and refrigerate for at least 2 hours but preferably overnight.
- Sear:
- Prepare a gas grill for direct grilling over medium-high heat. Grill the ribs until all sides are nicely browned, 1 to 2 minutes per side. Let cool briefly and then tie with a couple of loops of butcher’s twine.
- ilantro sprigs
Easy Steamed Fish Packets
By Margannl
The protein stays moist without any added fat, and the herbs and fish lend flavor to the vegetables
- 2 leeks, thinly sliced
- 2 red or yellow bell peppers, cored, seeded, and thinly sliced
- 1 cup thinly sliced button mushrooms
- 1 tbsp chopped fresh parsley, or 1 tsp dried 1 tsp chopped fresh thyme
- 1 pound sole fillets (or another whitefleshed fish), cut into 4-ounce portions
- 2 lemons, zested and cut in half
Mocha Mousse with Espresso Caviar & Chantilly Cream - The Kitchenthusiast
By Margannl
Handle the Heat Healthy Blender Recipes Melanie Makes Coffee, and in particular espresso for us personally, goes...
- 3/4 cup cold, heavy cream
- 3 egg whites
- Pinch salt
- 1/3 cup sugar
- 6 ounces (170g) dark chocolate, cut into small pieces
- 1/4 cup espresso
- 1 teaspoon vanilla extract
- For Chantilly cream
- 1/2 cup cold, heavy cream
- 1 tablespoon confectioners sugar
- 1/2 teaspoon vanilla extract
Asian Coleslaw (California Grill)
By Margannl
Combine veggies in a nonmetallic bowl and set aside
- Veggies:
- 1 small red cabbage, cored & shredded
- 1 small green cabbage, cored & shredded
- 1 cup assorted bell peppers, sliced (red, green, yellow)
- 1 bunch scallions, trimmed & finely chopped
- 1 jalapeno pepper, seeded & finely chopped
- 1/2 red onion, finely sliced
- 1/2 bunch cilantro, trimmed & finely chopped
- 1 cup shredded carrots
- Dressing:
- 2/3 cup rice vinegar
- 1/2 cup water
- 1/3 cup soy sauce
- 1/3 cup sesame oil (hot, if desired)
- 1/3 cup freshly grated ginger
- 1/3 cup minced garlic
- 1/4 cup fish sauce (available at Asian markets)
- 1/4 cup lime juice
- 1/4 cup sugar
Flaxseed Glorious Morning Muffins
By Margannl
Heat oven to 375°. Line 12 medium muffin cups, 2 1/2x1 1/4 inches, with paper baking cups and spray bottoms with n...
- 1 1
- cup Fiber One® cereal
- 2/3 2/3
- cup fat-free (skim) milk
- 1 1
- cup Gold Medal® all-purpose flour
- 3/4 3/4
- cup ground flaxseed or flaxseed meal
- 3/4 3/4
- cup chopped apple
- 1/2 1/2
- cup packed brown sugar
- 1/2 1/2
- cup finely shredded carrot
- 1/4 1/4
- cup granulated sugar
- 1/4 1/4
- cup flaked coconut
- 1 1
- tablespoon canola or soybean oil
- 3 3
- teaspoons baking powder
- 2 2
- teaspoons ground cinnamon
- 1 1
- teaspoon vanilla
- 1/2 1/2
- teaspoon salt
- 4 4
- egg whites or 1/2 cup fat-free cholesterol-free egg product
Salmon with Escarole and Lemon
By Margannl
steaming more exciting. In this fish-and-vegetable dish, the key is building layers of flavor
- 2 lemons
- 1 tablespoon olive oil
- 1 medium red onion, halved and thinly sliced
- 2 garlic cloves, thinly sliced
- 2 heads escarole (2 pounds total), cored, trimmed, and coarsely chopped
- 4 boneless, skinless salmon fillets, (6 ounces each)
- Coarse salt and ground pepper
Apple, Leek, and Butternut Squash Gratin
By Margannl
Butternut squash boosts this recipe with beta-carotene and vitamin C
- 3 tablespoons extra-virgin olive oil
- 2 medium leeks, white part only, trimmed of roots and tough outer leaves, thinly sliced crosswise, well washed and dried
- Coarse salt and ground pepper
- 1/2 cup dry sherry
- 1 tablespoon chopped fresh sage, plus leaves for garnish
- 1 pound butternut squash, peeled, seeded, and sliced 1/8-inch thick
- 1 pound apples, such as Gala, Cortland, Baldwin, or Macoun, peeled, halved, cored, and cut into 1/8-inch thick slices
- 1/2 cup freshly grated Parmesan cheese
Vegetarian Penne alla Puttanesca
By Margannl
Heat the oil in a 12-inch skillet over medium heat
- 2 Tbs. extra-virgin olive oil
- 2 large cloves garlic, smashed and peeled
- 1 medium yellow onion, finely chopped
- 1 tsp. finely grated orange zest (from half a medium orange)
- 1/2 tsp. dried oregano
- 1/4 tsp. crushed red pepper flakes
- 1/2 cup dry white wine
- One 28-oz. can whole tomatoes, coarsely chopped, juice reserved
- 1/3 cup pitted Kalamata olives, rinsed and quartered
- 2 Tbs. capers, rinsed
- Kosher salt and freshly ground black pepper
- 8 oz. whole-grain penne pasta
- 1/2 cup grated Pecorino Romano