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Recipes
Grilled Mexican Street Corn
By Venzie
Total Time:35 min Prep:25 min Cook:10 min 6 servings Preheat a grill to medium-high heat
- Lime Salt:
- 1/2 cup kosher salt
- Zest of 2 limes
- Spicy Mayonnaise:
- 1 1/2 cups mayonnaise
- 3 tablespoons spicy chili sauce
- Juice of 2 limes
- Corn:
- 6 ears fresh corn on the cob, shucked and silks removed
- 1 cup shredded Monterey Jack, plus more for garnish, optional
- Lime wedges, for garnish
- Fresh cilantro leaves, for garnish
Cowboy Breakfast Sandwiches ( Pioneer Woman)
By Venzie
Total Time: 30 min Prep 15 min Cook 15 min 8 sandwiches Cook the Texas toast on a griddle over medium heat, u...
- 16 slices Texas toast
- Butter
- 1 pound breakfast sausage, cut into 8 patties
- 12 eggs
- 1/2 cup half-and-half
- Salt and freshly ground black pepper
- 1 cup jarred jalapeno slices
- Sandwich spread of your choice, such as mayo, spicy sandwich spread or spicy mustard
- 8 slices cheese, such as American, Cheddar or Cheddar-Jack
Roasted Tomato Soup with Fresh Basil Recipe
By Venzie
TOTAL TIME: Prep: 40 min. Cook: 5 min
- 3-1/2 pounds tomatoes (about 11 medium), halved
- 1 small onion, quartered
- 2 garlic cloves, peeled and halved
- 2 tablespoons olive oil
- 2 tablespoons fresh thyme leaves
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 12 fresh basil leaves
- Salad croutons and julienne fresh basil leaves, optional
Baked Risotto
By Venzie
Preheat an oven to 400°F
- 3 Tbs. olive oil
- 2 leeks, white and light green portions, halved, rinsed well and thinly sliced
- 4 garlic cloves, minced
- 1 tsp. chopped fresh thyme
- Kosher salt and freshly ground pepper, to taste
- 1 1/2 cups Arborio or Carnaroli rice
- 1/2 cup dry white wine
- 4 1/4 cups chicken broth, warmed
- 1 1/2 lb. asparagus, tough ends trimmed
- 1/2 cup grated Parmigiano-Reggiano cheese
- 3 Tbs. cold unsalted butter, cut into 6 pieces
Pennsylvania Dutch Corn and Chicken Soup
By Venzie
We used frozen corn in our Pennsylvania Dutch Corn and Chicken Soup for convenience
- 1 (16-ounce) bag frozen corn, thawed
- 8 cups low-sodium chicken broth
- 1 tablespoon unsalted butter
- 1 onion, chopped
- 1 celery rib, sliced thin
- Salt and pepper
- 2 boneless, skinless chicken cutlet (about 12 ounces), cut into1/2-inch chunks
- 3 cups egg noodles (see note)
Philly Cheesesteaks
By Venzie
Everyone in Philly has a different opinion about which restaurant in town makes the best cheesesteak, but we wanted...
- 6 teaspoons vegetable oil
- 2 small onions, chopped
- 1 1/2 pounds sirloin steak tips, pounded until paper-thin
- Salt and pepper
- 8 thin slices provolone cheese, cut in half
- 4 (6-inch) sub rolls, slit partially open lengthwise
Hamburger Seasoning
By Venzie
Prep time: 2 mins Cook time: 1 min Total time: 3 mins Serves: 6 Mix all the ingredients together and place in ai...
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (use 1/4 teaspoon if you don’t want as much kick)
- 2 teaspoon paprika
- sea salt
- pepper
Chicken Caesar Salad Wraps
By Venzie
This Caesar-inspired dressing does double duty, flavoring the salad greens as well as the chicken
- 1/4 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 2 tablespoons lemon juice
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- 1/4 cup olive oil
- 1 (2 1/2-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
- 1 romaine lettuce heart (6 ounces), torn into bite-size pieces
- 4 (10-inch) flour tortillas
Tomato Basil Salsa Cruda with Pasta
By Venzie
Start a large pot of water to cook pasta
- 2 cups tomatoes, seeded and roughly diced [about 3 small]
- 1 small to medium clove garlic, minced [see Kitchen Notes]
- 1/4 cup [packed] basil, chopped
- 2 tablespoons olive oil
- salt, freshly ground pepper to taste
- 6 to 8 ounces uncooked pasta [I used linguine]
Emeril Lagasse's Cola-Braised Pot Roast with Vegetables
By Venzie
Preheat the oven to 325 F
- 4 pounds boneless beef chuck roast
- 2 teaspoons freshly ground black pepper
- 1 tablespoon plus 1 teaspoon kosher salt
- 2 tablespoons minced garlic
- 2 teaspoons minced fresh rosemary leaves
- 2 tablespoons vegetable oil
- 2 cups beef stock or canned low- sodium beef broth, plus more as needed
- One 12-ounce can cola soda
- 1 tablespoon tomato paste
- 2 medium onions, peeled and cut into 2-inch chunks
- 2 large Idaho potatoes, peeled and cut into 2-inch chunks
- 2 medium parsnips, peeled and cut into 2-inch chunks
- 2 medium carrots, peeled and cut on the bias into 2-inch chunks
- 3 celery ribs, cut on the bias into 2-inch chunks
- 2 12 tablespoons all- purpose flour