Kathya5084's profile page
Recipes
Balsamic Glaze
By kathya5084
Instead of buying the glaze, make this 2 ingredient one and store the extra
- 1 cup balsamic vinegar
- 6 tablespoons maple syrup, honey or brown sugar
Toasted Pita Chips
By kathya5084
Recipe courtesy of Ina Garten
- 1 package pita bread
- Olive Oil
- Kosher salt and freshly ground black pepper
- 2 garlic cloves, minced (optional)
Hot Spinach and Artichoke Dip
By kathya5084
The great thing about spinach and artichoke dip, besides the fact it's a party favorite, is just how easy it is to ...
- 1/2 (10 ounce) package frozen chopped spinach, thawed, drained
- 1 (14 ounce) can artichoke hearts, drained and coarsely chopped
- 1 cup sour cream
- 1 cup mayonnaise
- 1/4 teaspoon Worcestershire Sauce
- 1/4 tsp garlic powder
- 1/4 teaspoon hot sauce
- 1 cup grated Parmesan cheese
- 1/4 cup mozzarella, grated (optonal)
Spiced Nuts
By kathya5084
Easy and yummy. Since I am not a cookie baker, they are nice alternative to give as gifts at Christmas! Great with...
- 1 teaspoon salt
- 1/2 teaspoon dried thyme, crumbled
- 1 teaspoon granulated sugar
- 1/2 teaspoon cayenne pepper (I use a mixture of cayenne and ancho)
- 2 tablespoons olive oil or canola oil
- 2 cups whole, raw walnuts or mixture of pecans and walnuts
Cheese-Filled Endive
By kathya5084
Very easy. Make the filling 1 to 3 days ahead
- 8 ounces softened cream cheese
- 1/2 cup crumbled blue cheese
- 1/2 cup chopped walnuts
- 1/2 cup chopped sweetened dried cranberries
- 2 tablespoons milk
- 2 to 4 head of endive
Pasta with Sausage, Basil and Mustard
By kathya5084
In matching spicy sausage with a creamy mustard sauce and fragrant basil, British cookbook author Nigel Slater crea...
- 1 pound penne or medium shells (see note)
- 1 tablespoon extra-virgin olive oil
- 8 hot Italian sausages, meat removed from casings and crumbled (about 1 1/2 pounds)
- 3/4 cup dry white wine
- 3/4 cup heavy cream
- 3 tablespoons grainy mustard
- Pinch of crushed red pepper
- 1 cup thinly sliced basil
Chicken Tarragon
By kathya5084
The original recipe required you to pound the chicken breasts to make them thinner
- 4 boneless skinless chicken breasts lighty seasoned with salt and pepper
- 1/2 cup flour seasoned with salt and pepper (reserve 2 tablespoons for the sauce)
- 3 tablespoons of butter (divided into 2 tablespoons and 1 tablespoon)
- 1 tablespoon of olive oil
- 1/2 cup chopped shallots
- 2 teaspoons dried tarragon
- 1 1/2 cup chicken broth or stock
- 1/2 cup dry white wine (I use Chardonnay)
- 1/4 cup heavy cream
Pastrami Salami and Baby Swiss on Rye
By kathya5084
Spread mustard on toasted rye
- 3/4 pound Pastrami
- 16 slices Salami
- 1/2 pound Baby Swiss
- dill pickle chips
- iceberg lettuce
- 8 slices dark rye bread, toasted
- Deli or grainy mustard, to taste
Roasted Herb Garlic Pork and Root Vegetables
By kathya5084
The longer the pork is marinated, the more flavorful the end result will be
- 3 1/2 pound pork loin roast
- 4 garlic cloves, minced
- 1 tablespoon yellow mustard
- salt and pepper to taste
- 1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves
- 1 teaspoon dried basil or 2 teaspoon fresh basil leaves
- 1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary
- non stick cooking spray
- For Vegetables
- 1 pound carrots cut into 1 1/2 half inch pieces
- 2 sweet potatoes cut into 1 1/2 half inch pieces
- 1 medium onion quartered
- 1 celery stalk, sliced
- 1 teaspoon extra virgin olive oil
- 1 teaspoon yellow mustard
- 2 tablespoons chopped parsley
- kosher salt
- freshly ground black pepper
- 2 fresh rosemary sprigs
- 2 to 3 fresh thyme springs
White Balsamic Vinaigrette Dressing
By kathya5084
Whisk together all ingredients until blended
- 3/4 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 2 cloves garlic, finely chopped
- 1 tablespoon fresh lemon juice