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Recipes
ARTICHOKES****Artichokes with Garlic Parmesan Dipping Sauce
By Unblond1
28/05/16 - VVG for both. Had with a piece of garlic toast, perfect light dinner
- DIP:
- 2 large artichokes
- kosher salt
- 1-2 tablespoons olive oil (if grilling chokes)
- 1 small garlic clove
- 1 tablespoon minced shallot
- 1/4 cup mayonnaise
- 2 tablespoons greek yogurt
- 2 tablespoons (15 grams) shredded parmesan, romano or asiago cheese
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/2 tablespoon dijon mustard
- dash of worchestershire
- small pinch of cayenne
- 2 tablespoons minced parsley
- kosher salt and fresh ground pepper
TOMATOES****Oven-Dried Cherry or Cocktail Tomatoes
By Unblond1
24/01/15 - These are very good and can be used in recipes or just eaten out of hand as a snack
- 2 2 2 pints cherry or 2 packages cocktail tomatoes, cut in half
- 2 2 2 cloves garlic, minced (Optional and unnecessary unless for a specific purpose/recipe)
- 2 2 2 tablespoons extra virgin olive oil
- salt and pepper
Mario Batali's Creamy Root Vegetable Farrotto
By Unblond1
step 1 ingredients 2 cups Farro instructions Bring the water and chicken stock to a boil in a m...
- 2 cups Farro
- 3 tablespoons Olive Oil (plus more for finishing)
- 1 bunch Radishes (quartered)
- 1 Shallot (finely chopped)
- 2 Parsnips (peeled and julienned)
- 2 Garlic cloves (thinly sliced)
- 1/2 cup Wine
- 1 1/2 cups Chicken Stock
- 1 cup Parmigiano-Reggiano (grated; plus more for garnish)
- 3 tablespoons freshly chopped Parsley
- Salt and Pepper
Laura Calder's Lettuce-wrapped Halibut with Dill Cream Sauce, Radishes, and Peas
By Unblond1
Radishes and peas 1. Melt the butter in a sauté pan and gently cook the radishes until half cooked
- Radishes and peas
- 2 tablespoons butter
- 2 bunches radishes, about 1-1/4 pounds/460 g, quartered or sliced
- 2 cups freshly shelled peas
- 1 pinch Salt and pepper
- 2 green onions, thinly sliced
- handful of chopped fresh dill
- Fish and Sauce
- 8 large Boston lettuce leaves
- Salt and pepper
- 4 fillets halibut, about 4 ounces/110 g each
- 3 stalks dill, chopped
- 1 shallot
- 1/2 clove garlic
- 1/2 cup white wine
- 1 1/4 cups chicken stock
- 1 1/4 cups cream
- 2 tablespoons butter
- Salt and pepper
- Lemon juice, to taste
- pinch dill sprigs for garnish
NAVY*****Slow-Cooker Barbecue Beans and Sausage
By Unblond1
This is super - like weiners and beans - even I like it and it's super easy to throw together in the morning as lon...
- Serves 6
- 1 cup chicken broth
- 1 1/2 tbsp. tomato paste
- 1 1/2 tbsp. Splenda brown
- 1 tbsp. molasses
- 1 tbsp. honey mustard
- 1 tbsp. Montreal steak spice paste
- 2 cloves garlic, minced
- 1 large jalapeno, minced
- 6 ounces dry navy beans, rinsed and picked over, soaked overnight
- 1/2 small onion, finely minced
- 2 - 3 links PC Smokies (Maple or Plain) cut into chunks OR 2 links Tarini's Jalapeno and Cheddar smokies
- 2 tsp. cider or red wine vinegar
- 1 tsp. Worcestershire sauce
CHEESE****Burrata Cheese with Tomato Salsa and Olive Salsa
By Unblond1
This was astounding for both, although as fattening as hell, I'm sure
- 16 - 20 slices of Baguette, cut on diagonal into 1/3-inch-thick slices (I used half olive and half sun-dried tomato baguette)
- 3 tbsp. extra-virgin olive oil
- (3 large plum tomatoes, quartered lengthwise
- 1/2 teaspoon coarse kosher salt plus additional for seasoning
- 2 unpeeled garlic cloves
- 1 5-inch-long fresh rosemary sprig plus additional sprigs for garnish
- 1/3 cup Kalamata olives, pitted
- 1/3 cup pimiento-stuffed green olives
- 2 tablespoons chopped fresh basil plus sprigs for garnish)
- I* didn't do the tomato salsa and instead of this olive salsa, used my homemade tapenade, made with kalamata, nicoise and green olives.
- 1 8-ounce ball fresh burrata cheese or fresh mozzarella cheese
Pasta - Artichoke and Tortellini Mason Jar Salad
By Unblond1
Layer ingredients in jars in order listed
- 4 tablespoons Basic Red Wine Vinaigrette, OR
- 6 tablespoons light Italian Vinaigrette (around 35 calories per 2 tablespoons)
- 20 cherry tomatoes, halved
- 1 slice red onion, chopped
- 10 artichoke heart quarters, cut in half
- 2 ounces (57 grams) dried cheese filled tortellini; cooked according to package directions
- 2 ounces light feta cheese
- 3 cups spinach/arugula blend
- 4 tablespoons torn fresh basil
POTATOES - The Ultimate Crispy Roasted Potatoes
By Unblond1
In large saucepan of boiling salted water, cook potatoes just until forktender, about 6 minutes
- 1 kg russet potatoes, peeled and cut in 1-1/2-inch (4 cm) pieces
- 1/4 cup (60 mL) ducks, goose, beef or chicken fat (or 2 tbsp each olive oil and melted unsalted butter)
- 1/2 tsp (2 mL) salt
- Pinch pepper
BOURBON - Whiskey Sour
By Unblond1
Pour the liquor, lemon juice, and simple syrup into a cocktail shaker
- 1 1/2 ounces Makers Mark Bourbon Whiskey
- 3/4 ounce fresh lemon juice
- 3/4 ounce simple syrup
- Dash of angostura or orange bitters or splash of club soda
- Maraschino cherry, orange or lemon wedge for garnish
BREAST*****ActiFry Chicken Cubes Taco (or other) Spice
By Unblond1
25/01/17 - VVG for both and SO easy 11/03/17 - Served it with Avocado Cream sauce, YUMMY! 09/04/17 - Served half wi
- Variations:
- 8 ounces cubed boneless skinless chicken breast
- generous pinch kosher salt
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1 tablespoons homemade taco spice mix (Taco Potion #19)
- 1/4 teaspoon tomato paste
- Replace lime juice with lemon juice and taco blend with 1 teaspoon harissa paste or 2 teaspoons ras el hanout or 2 teaspoons Weber Chili Lime Rub or other spice blend.
- Leave out lime juice and replace taco spice with 1 heaping teaspoon PC Garam Masala blend