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Recipes
Classic Chicken and Dumplings
By peridot728
Browning the chicken first gives this comforting one-bowl meal its flavor—and eliminates the need for chicken bro
- 1 tablespoon olive oil
- 6 bone-in, skin-on chicken thighs (about 2 pounds)
- kosher salt and black pepper
- 4 stalks celery, chopped
- 4 carrots, chopped
- 2 onions, chopped
- 2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme
- 2 cloves garlic, chopped
- 2 bay leaves
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 6 tablespoons (3/4 stick) unsalted butter, melted
- 3/4 cup buttermilk
- 2 tablespoons chopped fresh flat-leaf parsley leaves, plus more for serving
Mocha Cupcakes
By peridot728
In a bowl, mix flour, cocoa, salt, baking soda, baking powder and espresso powder
- For the Cupcakes:
- 1/2 cup butter, softened
- 1-1/2 cup sugar
- 2 eggs
- 1-1/2 cup flour
- 1/2 cup unsweetened dark cocoa powder
- 1/2 tsp kosher salt
- 1 tsp baking soda
- 2 Tbsp espresso powder
- 1/2 tsp baking powder
- 1/2 cup brewed coffee, cooled
- 1/2 cup buttermilk
- For the Frosting:
- 1/2 cup butter, softened
- 4 oz cream cheese, softened
- 1 Tbsp espresso powder
- 1/4 cup heavy cream
- 1 Tbsp chocolate syrup
- 5 cup powdered sugar
Teriyaki Chicken Skewers
By peridot728
Preheat grill to medium heat
- 4 4 skewers
- 4 4 skewers
- 4 4 skewers
- 1 1 1-inch lb (455 g) boneless, skinless chicken thighs, cut into 1-inch cubes
- 1 1 1-inch lb (455 g) boneless, skinless chicken thighs, cut into 1-inch cubes
- 1 1 1-inch lb (455 g) boneless, skinless chicken thighs, cut into 1-inch cubes
- 1 1 1 cup (240 mL) soy sauce
- 1 1 1 cup (240 mL) soy sauce
- 1 1 1 cup (240 mL) soy sauce
- 3/4 3/4 3/4 cup (165 g) brown sugar
- 3/4 3/4 3/4 cup (165 g) brown sugar
- 3/4 3/4 3/4 cup (165 g) brown sugar
- 1 1 1 tablespoon sesame seed
- 1 1 1 tablespoon sesame seed
- 1 1 1 tablespoon sesame seed
- 1/4 1/4 1/4 cup (25 g) green onion, chopped
- 1/4 1/4 1/4 cup (25 g) green onion, chopped
- 1/4 1/4 1/4 cup (25 g) green onion, chopped
- 1 1 1-inch pineapple, diced into 1-inch cubes
- 1 1 1-inch pineapple, diced into 1-inch cubes
- 1 1 1-inch pineapple, diced into 1-inch cubes
Gnocchi with Butter Thyme Sauce
By peridot728
Cook the butter in a heavy medium skillet over medium heat until it begins to brown, about 2 minutes
- 1/2 cup unsalted butter
- 1 tablespoon fresh thyme leaves
- 1 (1-pound) russet potato
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 large egg, beaten to blend
- 1/4 cup all-purpose flour
- 1/4 cup shaved Pecorino Romano
Roasted Beets with Herbs (Valerie Bertinelli)
By peridot728
Directions Preheat the oven to 375 degrees F
- 2 bunches baby beets, peeled and halved
- Olive oil, for roasting
- Kosher salt and freshly ground black pepper
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh tarragon
Lemon Cupcake with Lemon Buttercream
By peridot728
In small bowl, mix egg whites, 1/4 cup buttermilk and lemon zest
- FOR THE CUPCAKES:
- 5 egg whites, room temperature
- 3/4 cup buttermilk
- 2 lemons, zested
- 3/4 cup unsalted butter, softened
- 1-3/4 cup granulated sugar
- 2-1/2 cup cake flour
- 1 Tbsp baking powder
- 1/2 tsp kosher salt
- FOR THE FROSTING:
- 1 cup unsalted butter, softened
- 4 cup powdered sugar
- 1 lemon, zested and juiced
- 2 Tbsp heavy cream
Espresso Brownies (Giada)
By peridot728
Preheat oven to 350 degrees F
- Nonstick vegetable oil cooking spray
- 1/3 cup plus 2 tablespoons water
- 1/3 cup vegetable oil
- 2 large eggs
- 2 tablespoons plus 2 teaspoons espresso powder
- 1 (19.8-ounce) box brownie mix (recommended: Duncan Hines)
- 3/4 cup semisweet chocolate chips
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
- 1 tablespoon unsalted butter, room temperature
White Bean Hummus (Vitamix - Jill Bauer QVC)
By peridot728
Add the beans, garlic, lemon juice, olive oil, salt, and pepper to the bowl of a food processor and blend until smo...
- Optional Toppings:
- 1 (15-oz) can cannellini beans, drained and rinsed
- 2 cloves garlic
- 2 Tbsp fresh lemon juice
- 1/3 cup olive oil
- Salt and pepper, to taste
- Pita chips (for serving)
- Sliced veggies (for serving)
- Additional olive oil
- Red pepper flakes
- Flat-leaf parsley
- Sun dried tomatoes
- Roasted red pepper
- Feta
- Pine nuts
- Prepared pesto
Watermelon Gazpacho with Prosciutto Toasts (Rachael Ray)
By peridot728
In a blender, puree 4 cups chopped watermelon with the chopped tomato, three-quarters of the cucumber, 2 tbsp
- 5 cups chopped seeded watermelon (about 3 lbs.)
- 2 large beefsteak tomatoes -- 1 coarsely chopped, 1 halved
- 1 large cucumber -- peeled, quartered and seeded
- 4 tablespoons EVOO
- 2 tablespoons red wine vinegar
- 1/4 cup basil leaves, finely chopped
- 8 crusty bread, toasted
- 3 ounces thinly sliced prosciutto
Mediterranean Farro Salad (Giada)
By peridot728
In a medium saucepan, combine 4 cups of water with the farro
- 10 ounces farro (about 1 1/2 cups)
- 1 1/2 teaspoons kosher salt, plus 1/2 teaspoon
- 8 ounces green beans, cut into 1 to 2-inch pieces (about 2 cups)
- 1/2 cup pitted black olives
- 1 medium red pepper, cut into thin strips (about 4 ounces or 1 cup)
- 3 ounces Parmesan, crumbled (about 3/4 cup)
- 1 small bunch chives, snipped (about 1/4 cup)
- 1/4 cup sherry vinegar
- 1/4 cup extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon freshly ground black pepper