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Recipes
Roast Chicken with Green Peppercorns and Lemon
By Margannl
Directions: Preheat an oven to 400°F
- Ingredients:
- 1 * 1 Tbs. green peppercorns, plus freshly ground
- green peppercorns, to taste
- 4 * 4 Tbs. (1/2 stick) unsalted butter, at room
- temperature
- * Zest and juice of 1 lemon
- 1 * 1 tsp. salt, plus more, to taste
- 1 * 1 chicken, about 5 lb.
- 1 * 1 lemon, cut into slices 1/4 inch thick
Baked Brie with Pecans
By Margannl
Toasted pecans and maple syrup complement the creamy Brie in this hors d'oeuvre
- 1 * 1 small wheel of Brie or Camembert (about 9 ounces)
- 1/2 * 1/2 cup pecan pieces
- 3 * 3 tablespoons light-brown sugar
- 3 * 3 tablespoons pure maple syrup
- * crackers or sliced baguette, for serving
Baby Romaine Salad with Spicy Chicken & Warm Chipotle Vinaigrette
By Margannl
A warm vinaigrette brings the sauté and the greens together, giving the finished dish the dressiness of a composed...
- 6 oz. baby romaine, washed and spun dry (about 8 loosely packed cups)
- 1/4 lb. iceberg lettuce, thinly sliced, washed and spun dry (about 2 cups)
- 1/2 cup loosely packed fresh cilantro leaves
- 1 chipotle chile (from a can of chipotles in adobo sauce), chopped, plus 2 Tbs. adobo sauce
- 3 oil-packed sun-dried tomatoes, drained and chopped
- 2 Tbs. balsamic vinegar
- 2 tsp. light brown sugar
- 1 tsp. Dijon mustard
- 1/2 cup plus 3 Tbs. extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 Tbs. all-purpose flour
- 2 Tbs. fine cornmeal (preferably white)
- 1 Tbs. chili powder
- 1 tsp. ground cumin
- 1-1/4 lb. boneless, skinless chicken breasts (about 3 small), cut crosswise into 1-inch-thick strips
- 1/2 small red onion, thinly sliced into half moons
- 1 ripe avocado, cut into 3/4-inch dice
- 1-1/2 cups cooked fresh or thawed frozen corn kernels (from about 2 ears)
- 1 lime, cut into quarters
Tuna Melts
By Margannl
Any mild melting cheese, like cheddar or Monterey Jack, will work here
- 4 cans (5 ounces each) solid white tuna packed in water, drained
- 1/3 cup mayonnaise, plus more for spreading
- 1/4 cup finely chopped red onion
- 4 teaspoons capers, rinsed and drained
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon coarse salt
- 1 teaspoon ground pepper
- 1/4 teaspoon dried oregano, crumbled between your fingers
- 4 slices crusty bread
- 8 thin slices tomato
- 4 slices provolone
Gourmet's Cheese Fondue
By Margannl
PreparationRub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic
- 1 garlic clove, halved crosswise
- 1 1/2 cups dry white wine
- 1 tablespoon cornstarch
- 2 teaspoons kirsch (optional)
- 1/2 pound Emmental cheese, coarsely grated (2 cups)
- 1/2 pound Gruyere, coarsely grated (2 cups)
Smked Salmon
By Margannl
SMOKED SALMON HAS earned its place as a delicacy
- 1 cup firmly packed brown sugar
- 6 tablespoons salt
- 1 tablespoon minced fresh ginger
- 2 or 3 dried bay leaves
- 1 teaspoon crushed whole allspice
- 1 salmon fillet with skin, 3 to 3 1/2
- pounds and 1 to 1 1/2 inches thick
- 1/2 About 1/2 cup mixed whole
- peppercorns (pink, green, white,
- black; for mildest flavor, use
- mainly pink and green
- peppercorns)
- About ½-cup apple or hickory
- wood chips
- 1 tablespoon honey
- 2 or 3 thin red onion slices
- Fresh dill sprigs
Black Bean and Roasted Corn Salsa
By Margannl
1 Cook corn as directed on bag; cool 10 minutes
- 1 bag (11.8 oz) Green Giant® Seasoned Steamers™ frozen honey roasted sweet corn
- 1 can (15 oz) black beans, drained, rinsed
- 1/2 cup chopped plum (Roma) tomato (1 small)
- 1 medium jalapeño chile, seeded, finely chopped (about 1 tablespoon)
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped red onion
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- Tortilla chips, if desired
Napa Style Roasted Vegetables with Diamond Crystal® Sea Salt
By Margannl
1. Assemble all ingredients; set oven @400F
- 2 * 2 cups Carrots, peeled, cross cut 1 1/2"
- 2 * 2 cups Butternut Squash, peeled, cut 1 1/2"
- 2 * 2 cups White Sweet Potatoes, peeled, cut 1 1/2"
- 2 * 2 cups Red Sweet Potatoes, peeled, cut 1 1/2"
- 4 * 4 cups Red Yukon Gold Potatoes, unpeeled, cut 1 1/2"
- 2 * 2 cups Red Onion, wedge cut 1/2" wide, 2" long
- 1/2 * 1/2 cup Olive Oil
- 1 * 1 tsp Diamond Crystal® Fine Sea Salt, divided
- 16 * 16 pieces Thyme, fresh, whole - 2" long
- 1 * 1 tsp Crushed Red Pepper Flakes
- 2 * 2 cups Apples, granny smiths or honey crisp, peeled & cut into 8ths
- * Garnish: 8 stems Parsley, flat leaf, coarsely torn
- * Garnish: 1 tsp Diamond Crystal® Fine Sea Salt
Grilled Pineapple-Chicken Kabob Packs
By Margannl
Doublecheck your email address and try again
- 1 1 1 Heat gas or charcoal grill. In small bowl, stir together pineapple preserves, brown sugar, soy sauce and crushed red pepper.
Spaghetti with Portabellas, Sage & Walnuts
By Margannl
One Star Two Stars Three Stars Four Stars Five Stars Few weeknight meals are as quick and easy as pasta, but if y...
- 3/4 lb. dried spaghetti
- 3 Tbs. extra-virgin olive oil
- 1/2 cup unsalted butter
- 3 large portabella mushroom caps, gills scraped out and discarded, caps thinly sliced and cut into 2-inch pieces
- Kosher salt and freshly ground black pepper
- 2/3 cup loosely packed fresh sage leaves
- 1/3 cup toasted walnuts, coarsely chopped
- 1/2 cup freshly grated Parmigiano Reggiano