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Recipes
Fresh Herb Spoon Rolls
By EdieK
1. Preheat oven to 400°. Combine yeast and 2 cups warm water in a large bowl; let stand 5 minutes
- 1 (1/4-oz.) envelope active dry yeast
- 2 cups warm water (110°)
- 4 cups self-rising flour
- 3/4 cup melted butter
- 3/4 cup chopped fresh chives
- 1/2 cup chopped fresh parsley
- 1/4 cup sugar
- 1 large egg, lightly beaten
Tomato-Avocado Salsamole
By EdieK
Delicious alone or as part of Dr
- 1/4 cup finely chopped red onion
- 1 tsp minced jalapeno, or more to taste
- 1 tbsp lime juice
- 1 tbsp cider vinegar
- 1 tbsp minced garlic
- 1/4 tsp salt
- 1 ripe avocado (preferably Hass), peeled, pitted and coarsely mashed
- 1 medium tomato, chopped
- 1/4 cup chopped cilantro
Leftover Mashed Potato Soup
By EdieK
Great way to use up leftover mashed potatoes
- 2 tablespoons butter or 2 tablespoons bacon drippings
- 1/2 cup chopped onion
- 1 cup chopped fresh mushrooms
- 14 1/2 ounces chicken broth
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon sweet paprika
- 2 cups prepared mashed potatoes (leftover is great)
- 1/2 cup cheddar cheese
- 2 scallions, finely chopped
- 3 slices bacon, cooked and crumbled
- 2 tablespoons sour cream
- 2 tablespoons cream or 2 tablespoons half-and-half
Cranberry Chicken Recipe
By EdieK
My husband loves chicken when it's nice and moist, like it is in this autumn recipe
- 1/2 cup all-purpose flour
- 1/4 teaspoon pepper
- 6 boneless skinless chicken breast halves (4 ounces each)
- 3 tablespoons butter
- 1 cup water
- 1 cup fresh or frozen cranberries
- 1/2 cup packed brown sugar
- Dash ground nutmeg
- 1 tablespoon red wine vinegar, optional
- Hot cooked rice, optional
Caramelized sweet potatoes
By EdieK
Preheat oven to 425F. Peel 2 medium sweet potatoes and slice into 1/2-in
- 2 medium sweet potatoes
- 1 tbsp olive oil
- 1/4 tsp salt and fresh pepper
Southwestern Chicken Recipe
By EdieK
Prepared salsa and convenient canned corn and beans add fun color, texture and flavor to Karen Water's tender chick...
- 2 cans (15-1/4 ounces each) whole kernel corn, drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 jar (16 ounces) chunky salsa, divided
- 6 boneless skinless chicken breast halves (4 ounces each)
- 1 cup (4 ounces) shredded cheddar cheese
Citrusy Tuna and Chickpea Pasta
By EdieK
Fennel has a slight licorice flavour, and is a commonly partnered with fish or seafood
- 1-1/2 cups (375 mL) PC Blue Menu Whole Tomatoes
- 1 tbsp (15 mL) PC Splendido Extra Virgin Olive Oil - Cold Pressed
- 1 small onion, thinly sliced
- 3/4 tsp (4 mL) fennel seeds
- Finely grated rind of 1 orange or 1 lemon
- 1 can (170 g) PC Solid White Tuna Albacore Low Sodium In Water , drained
- 1 cup (250 mL) drained and rinsed PC Blue Menu Chick Peas
- 12 oz (375 g) PC Splendido Spaghetti
- 1/2 tsp (2 mL) salt
- 1/8 tsp (0.5 mL) freshly ground black pepper
- 1/4 cup (50 mL) chopped fresh parsley
Asparagus and Bacon Macaroni and Cheese
By EdieK
Start out by cooking the bacon over medium high heat in a skillet, turning every couple minutes until bacon is full...
- 4 pieces thick cut bacon
- 1/2 large purple onion
- 1 bunch asparagus, cleaned and woody parts removed
- 1 lb pasta of choice (I used Campanelle noodles)
- 1 tsp minced garlic, or 2 cloves garlic, minced
- 1 1/2 Tbsp flour
- 2 1/2 cups whole milk (or half&half or heavy cream)
- freshly ground salt and pepper, to taste
- 1 tsp paprika
- 1/2 tsp freshly ground nutmeg
- 1 tsp crushed red pepper, optional
- 3 cups shredded cheese mixture, I used aged sharp white cheddar cheese and extremely sharp white cheddar cheese
Pickled Red Beets
By EdieK
There are many ways to prepare your beats
- 2 lbs of red beets
- 3/4 cups vinegar essence (6% acidity)
- 1/4 cups water
- 5 whole cloves
- 1/2 cups Sugar
Perfect pot roast
By EdieK
In a large plastic bag, combine flour with seasonings
- 1/4 cup (50 mL) all-purpose flour
- 1 tsp (5 mL) dried Italian seasoning
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) black pepper
- 3-1/2 lb (1.75 kg) blade or cross rib pot roast
- 3 tbsp (45 mL) vegetable oil
- 1 large tomato
- 1 onion
- 2 medium-size carrots
- 2 celery stalks
- 10 oz (284 mL) can undiluted beef broth
- 1 cup (250 mL) dry red wine