Unblond1's profile page
Recipes
Meyer Lemon Martini
By Unblond1
Recipe courtesy Scott Leibfried
- 4 ounces vodka
- 2 ounces Meyer lemon juice
- 1/2 cup fine sugar on a small plate to sugar the rim of the glass
- 2 Meyer lemon slices
LEFTOVER-Greek veggie, chicken and cheese wrap
By Unblond1
per serving Calories: 3 1 2 Protein 22 g Total Fat: 7 g Saturated Fat: 4 g Cholesterol: 47 mg Carbohydrates: 42 g
- 1/2 1/2 2% cup (125 mL) 2% plain yogurt
- 1 1 1 tsp (5 mL) grated lemon zest
- 1 1 1 large black olive, minced
- 4 4 4 large lettuce leaves
- 4 4 9 large (about 9 inches/23 cm) whole wheat pita breads or tortillas
- 1 1 1 cup (250 mL) shredded cooked boneless skinless chicken breast
- 1 1 1 cup (250 mL) chopped English cucumber
- 1 1 1 cup (250 mL) grape or cherry tomatoes, cut in half
- 2 2 2 tbsp (25 mL) very thinly sliced red onion (optional)
- 2 1/2 2 1/2 1/2 oz (70 g) diced feta cheese
- 1 1 1 tsp (5 mL) dried oregano
FISH*****Chili Lime Fish Fry
By Unblond1
We both liked this very much
- 2 servings
- 6 oz. tilapia or other firm white fish fillets
- Kosher salt and freshly ground black pepper
- 1 tbsp. all-purpose flour
- 1 tbsp. egg substitute
- 3 tablespoons panko
- 1 lime, zested and juiced
- 1 tablespoon chili powder
- 1 tablespoon fresh chopped thyme leaves or 1/2 teaspoon dried
- 1 tbsp. olive oil
GNOCCHI***Skillet Cheese Gnocchi with Marinara Sauce
By Unblond1
28/10/18 - This was okay but kinda boring
- 280 g Olivieri Skillet Cheese Gnocchi (I did 266 g )
- 1 tsp olive oil
- 1/2 cup marinara or pizza sauce, warmed
- 2 tbsp grated cheese
Lemon Chicken/Ina Garten
By Unblond1
Preheat the oven to 400 degrees
- 1/4 cup good olive oil
- 3 tablespoons minced garlic (9 cloves)
- 1/3 cup dry white wine
- 1 tablespoon grated lemon zest (2 lemons)
- 2 tablespoons freshly squeezed lemon juice
- 1 1/2 teaspoons dried oregano
- 1 teaspoon minced fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 4 boneless chicken breasts, skin on (6 to 8 ounces each)
- 1 lemon
TROUT-Trout with Mustard Cream Sauce
By Unblond1
* Heat oil over medium-high heat
- 2 servings
- 2 tsp. evoo
- 2 rainbow trout fillets
- salt, pepper, pam
- 2 tbsp. minced shallot
- 1/4 cup white wine
- 1/4 cup fat-free half and half or greek yogurt
- 1 tbsp. dijon, try grainy
- 1/2 tsp. dried tarragon or 1 1/2 tsp. fresh
PIZZA*****Pepperoni & Green Olive Sheet-Pan Pizza
By Unblond1
13/10/17 - This was super
- 1 1 2 ball frozen pizza dough from Tarini's (1 lb., 2 oz.)
- 1 1 1 cup Cherry Tomato pasta sauce from Regency Bakery
- 1 1 1 teaspoon garlic olive oil
- 1 1 1 pinch each hot pepper flakes, dried basil, dried oregano, fine salt and pepper
- 1/4 1/4 1/4 cup shredded parmesan (I used already shredded because it was on hand but in the absence of that, regular grated parmigiano reggiano should work)
- 1 1 1 small ball of buffalo mozzarella (Tarini's) or fior d'latte
- 1/3 1/3 1/3 cup sliced green olives
- 1 1 1 tablespoon grated parmigiano reggiano (from the cheese shaker)
Michael Symon's French Onion Burger
By Unblond1
step 1 ingredients instructions Place a griddle over medium-high heat
- For the Burger:
- 2 pounds Ground Beef 75 percent lean
- 1 1/2 cups Caramelized Onions
- 12 pieces Thick-Cut Bacon
- 1 large Onion (very thinly sliced into rounds)
- 1 cup All-Purpose Flour
- 1 cup Cornstarch
- 6 tablespoons ShaSha sauce
- 6 Potato Rolls
- Olive Oil
- Salt and freshly cracked Black Pepper
- For the Gruyere Fondue:
- 1 recipe Bechamel
- 1 1/2 cups Gruyere (grated)
- 2 tablespoons Horseradish (freshly grated)
- Salt and Pepper
Chicken - Chicken, Avocado Cream and Quinoa Salad-in-a-Jar
By Unblond1
Special equipment: four 16-ounce wide-mouthed glass jars with lids Make the quinoa: Bring the quinoa and 1 1/4 cup...
- 3/4 cup red quinoa
- 1/2 cup cilantro leaves and tender stems, finely chopped, plus sprigs for garnish
- 1 scallion, thinly sliced
- 1 tablespoon olive oil
- Kosher salt
- 1 firm-ripe avocado, halved, pitted and cut into large chunks
- 1/4 cup sour cream
- 3 tablespoons grated Parmesan
- Juice of 1 lime, plus 1 lime, quartered
- Pinch cayenne pepper
- 1 1/2 cups frozen fire-roasted corn, thawed
- 2 cups shredded rotisserie chicken meat (from about 1/2 chicken; about 3/4 pound)
- 1 cup black bean salsa
- 1/4 cup roasted and salted pepitas
- 2 cups tortilla chips, crushed
DUCK-Duck Confit Biscuits and Gravy
By Unblond1
* Bring leftover duck confit to room temp and shred finely
- 4 servings
- Leftover duck confit from Duck confit with polenta (about 1/3 of the package)
- 8 Five Roses Baking Powder biscuits with cheese
- 2 tbsp. unsalted butter
- 2 tbsp. unbleached flour
- 1 cup chicken broth
- 1 cup 2% milk
- fresh thyme, to taste
- salt and pepper as needed