TKakadelas' profile page
Recipes
Mustard Glazed Baby Carrots
By TKakadelas
1. Cook the carrots in boiling salted water until tender, about 10 - 15 minutes; drain 2
- 2 lbs. baby carrots
- 1/4 c. brown sugar
- 3 T. butter
- 3 T. Dijon mustard
- 1/4 c. chopped fresh parsley
Mediterranean Chicken
By TKakadelas
1. In a large plastic sealable bag, squeeze the juice from the lemon and add the lemon
- Chicken:
- 2 T. extra virgin olive oil
- 1 lemon, washed and quartered
- 3 cloves garlic, peeled and smashed
- 1 t. salt
- 1/4 t. freshly ground pepper
- 3 branches fresh rosemary, or 1 t. dried
- 4 boneless, skinless chicken breast, butterflied
- Side of Tomatoes:
- 1 T. olive oil
- 1 garlic clove
- 1 pint cherry tomatoes
- Splash of balsamic vinegar
- Salsa Verde:
- 1 c. flat leaf parsley, chopped
- 1 c. mint leaves, chopped
- 2 c. basil, chopped
- 1/3 c. extra-virgin olive oil
- 3 garlic cloves, finely chopped
- 3 T. capers, rinsed and chopped
- 1 T. Dijon mustard
- 1 T. red wine vinegar
- 1/8 t. freshly ground pepper
- Coarse sea salt, to taste
Strawberry-Blackberry Summer Trifle
By TKakadelas
Reserve a handful of the prettiest whole strawberries and blackberies for topping the trifle
- 5 c. strawberries (about 2 lbs.)
- 3 c. blackberries (about 10 oz)
- 3/4 c. sugar
- 2 c. heavy cream, chilled
- 1/3 c. elderflower syrup or lychee syrup (or syrup from canned lychee)
- 1 prepared angel food cake
Roasted Broccoli with Lemon Garlic Butter
By TKakadelas
Preheat oven to 500 degrees
- 2 lbs. broccoli florets
- 4 T. olive oil
- salt and pepper to taste
- 4 T. unsalted butter
- 2 t. minced fresh garlic
- 1 t. lemon zest
- 2-3 T. fresh lemon juice
- 1/4 c. toasted pine nuts
Twice Baked Potato Casserole
By TKakadelas
1. Preheat oven to 350 degrees
- 8 medium baking potatoes, about 4 lbs.
- 1 - 8 oz. package cream cheese, at room temperature
- 1/2 cup (1 stick) butter, softened
- 2 c. (1/2 lb) shredded sharp Cheddar cheese
- 1 pint sour cream
- 2 cloves garlic, minced
- 1 1/2 t. salt
- 1/2 t. pepper
- 1/4 c. chopped chives, for garnish
- 6 slices bacon, cooked crisp, drained and crumbled for garnish
Clam Appetizer
By TKakadelas
Cut top off and scoop out inside
- 2 - 8 oz. cream cheese - softened
- 2 sm. cans of minced clams
- 1/2 c. clam juice
- 1 t. salt
- 1 T. lemon juice
- 3 chopped green onions
- 3 T. chopped parsley
- round loaf of french bread
Mexican Dip
By TKakadelas
Layer first 3 ingredients in a 9x13 dish and sprinkle last 3 over them
- 2-3 cans bean dip
- 3 ripe avocados mashed with 2 T. lemon juice
- 1 pkg taco seasoning mixed with 1 pint size sour cream
- Bunch of green onions chopped fine
- 1 can chopped fine olives
- Chop solid part of tomatoes
Stuffed Mushrooms
By TKakadelas
Clean out mushrooms. Blend bread, parsley, garlic salt, 1/2 c
- Topping:
- 30 - 40 medium sized mushrooms
- 2 slices of bread crumbled in blender
- 1/4 c. chopped parsley
- garlic salt to taste
- 1/2 c. oil
- 1/2 c. Parmesan cheese
- 1/4 c. oil
- 1/4 c. Vermouth
Fruit Dip
By TKakadelas
Whip ingredients together
- 7 oz. marshmellow cream
- 8 oz. cream cheese
- 1 T. orange rind
- dash of ginger
- various fruit such as pineapple, strawberries, banaas
Almond Punch
By TKakadelas
Add to 16 c. of water and lots of ice
- 1-12 oz. frozen orange juice
- 1-12 oz. frozen lemonade
- 2 c. sugar
- 1 t. almond extract
- 1 t. vanilla