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Recipes
Graham Cracker S'mores Cookies
By Storie
Preheat oven to 375°F. On an ungreased cookie sheet, lay out 12 large graham cracker squares
- 2/3 cup shortening
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 1/2 cups all-purpose flour
- 1 package chocolate chips
- 1 cup mini marshmallows, plus extra
- 3 About 3 regular-sized Hershey bars, cut into pieces
- 2 packages graham crackers, broken into squares
Sunny White Sangria
By Storie
Directions: Add everything except the sugar into a large pitcher and stir well
- 2 bottles dry to semidry white wine, such as Pinot Grigio or Chardonnay
- 2-3 cups orange juice (freshly squeezed preferred), to taste
- 1 lemon, sliced
- 2 limes, sliced
- 1 orange, sliced
- 1 can pineapple chunks with juice
- 1 large handful frozen mango chunks
- 3/4 cup natural cane sugar, or to taste
- Club soda (optional) (I will add 1 can before serving)
- Ice, optional
Chicken Tikka Masala
By Storie
In large, heavy pot over medium heat saute the onions in oil until caramelized
- 2 Tablespoons canola oil (next time I may try coconut oil, just for fun)
- 1 1/2 pounds boneless skinless chicken breasts, cut into large bite-size pieces and lightly salted with kosher salt
- 1 large white onion, chopped
- 4 large cloves of garlic, minced
- 1 to 2 inches of ginger root, minced (about 2 Tablespoons)
- 1 28-ounce can of tomato puree (I used Muir Glen Organic)
- 1 cup Greek yogurt (I use Fage Total)
- 2 Tablespoons ground turmeric
- 2 Tablespoons ground cumin
- 2 Tablespoons garam masala
- 1/2 Tablespoon cayenne pepper (more or less to taste)
- kosher salt to taste
- fresh cilantro for garnish
Pastitsio Recipe
By Storie
Pastitsio is a great example of what I look for in a casserole: a hearty meat, a starch and some creaminess
- Coarse salt and ground pepper
- 1/2 pound penne, cooked and drained
- 1 pound ground lamb
- 1 medium onion, diced
- 1/4 cup red wine
- 1/2 can (3 ounces) tomato paste
- 1/4 teaspoon ground cinnamon
- 3 tablespoons butter
- 1/4 cup flour
- 1 1/2 cups milk
- pinch of cayenne pepper
- 2 tablespoons Parmesan cheese
Deliciously Simple Homemade Taquitos
By Storie
In a large bowl, combine refried beans (or chicken), cheese, lime juice, cumin, onion powder and garlic salt
- (15 oz.) can refried beans or (12.5 oz) can of cooked chicken breast
- 1 small can of mild green chili’s
- 1 cup sharp cheddar cheese
- Juice of 1/2 lime
- 1 tsp. cumin
- 1 tsp. onion powder or 1/2 finely diced onion
- 1/2 tsp garlic salt or 1 finely minced clove of garlic
- 1 package of small flour tortilla’s (warmed slightly in the microwave to prevent cracking)
- non-stick baking spray (olive oil or butter flavored preferred)
Fried Green Tomato and Shrimp Remoulade Po Boy
By Storie
A po’boy is a sandwich from Louisiana that is served in a baguette
- Ingredients:
- 1 pound shrimp (shelled and deviened)
- 1 tablespoon oil
- 1 tablespoon creole seasoning
- 1 baguette (cut into 4 sandwich sized lengths and sliced in half)
- 1 cup lettuce (shredded)
- 6 slices fried green tomatoes (about 2 tomatoes worth)
- 1/4 cup remoulade sauce
Panko Mozzarella Sticks
By Storie
Slice the string cheese in half (I sliced them in four for bite-sized pieces)
- 16 pieces string cheese, removed from wrappers
- 1/2 cup flour
- 2 eggs
- 3 tbsn. milk
- 2 cups panko bread crumbs
- 1 tbsn. dried parsley flakes (I used 2 tbsn. of fresh)
- 1/2 tsp. pepper
- 1/2 tsp. salt
- 1/2 tsp. granulated garlic
- Canola oil, for frying
Israeli Couscous and Shrimp
By Storie
Bring chicken broth, 1 garlic clove and red pepper to a boil
- 8 oz. Israeli Couscous
- 3 cups chicken broth
- 2 garlic cloves, finely minced
- 1/4 tsp. red pepper (or to your liking)
- 3/4 cup Trader Joes Organic Creamy Tomato Soup (or your favorite Tomato Soup)
- 1 T. Dry Seasoning Rub (click here for recipe)
- 1/2 lb. large shrimp (approximately 25 count)
- 2 tsp. olive oil
- salt & pepper
- 1/4 c. basil in chiffonade
- 1/3 c. grated, fresh parmesan reggiano
The French 75 (with gin)
By Storie
Combine lemonade concentrate and water in saucepan (and sugar if using)
- 1/3 cup lemonade concentrate (strained to remove solids)
- 1/3 cup water
- 2 envelopes Knox gelatin *
- 2/3 cup gin (Mr. M. suggests Gordons or Bombay Sapphire)
- 2/3 cup flat champagne, prosecco or other white sparkling wine **
- 1 tsp sugar (if desired)
- Lemon zest garnish, if desired (we prefer these to be ribbon-y and just for looks)
CHOCOLATE CHIP COOKIE BROWNIES
By Storie
These bars are sort of a marbled amalgamation of chewy brownies and buttery cookies
- For the brownies:
- 3 tablespoons unsalted butter
- 1 ounce bittersweet chocolate, chopped
- 3 tablespoons Nutella
- 3 tablespoons butter
- 1 cup sugar
- 1 egg
- 1 egg yolk
- 1/2 teaspoon vanilla
- 1/2 cup all-purpose flour
- 1/8 teaspoon cardamom
- 1 tablespoon Dutch-processed cocoa powder
- 1/2 teaspoon salt
- For the cookies:
- 4 tablespoons unsalted butter, at room temperature
- 1/4 cup packed light brown sugar
- 2 tablespoons sugar
- 1 egg, cold
- 1/2 teaspoon vanilla
- 1/2 cup plus 2 tablespoons all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup chocolate chips