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Recipes
chicken lemon rubbed
By Snook
1. Preheat oven to 450 degrees and place one oven rack on top and another in the middle
- Lemon Rubbed Chicken With Asparagus and Mushrooms
- Total Time: 35 minutes Serves: 4
- 1/2 lemon, seeded and finely chopped, plus juice of 1/2 lemon
- 1 tablespoon finely chopped parsley leaves
- 2 1/2 tablespoons olive oil
- Salt and freshly ground black pepper
- 4 bone-in, skin-on chicken thighs (about 2 pounds total)
- 1/2 pound asparagus, trimmed
- 2 cups morels or other wild mushrooms (about 1/2 pound), cleaned, trimmed and cut into bite-size pieces
- Leaves from 1 sprig rosemary
- 1/2 teaspoon chopped thyme leaves
- 1 tablespoon butter, cut into small pieces
- 3 cups watercress
- 1 tablespoon oregano, finely chopped
Pork: Pulled-Pork Sandwiches with Cabbage, Capers, and Herb Slaw
By Snook
Position a rack in the center of the oven and heat the oven to 350 deg Rinse the capers well
- 1 1/2 T capers (salt packed)
- 2 c very thinly sliced green cabbage
- 1/4 small red onion, very thinly sliced
- 1/4 c chopped fresh flat leaf parsley
- 3 t thiny sliced fresh chives
- 1 1/2 t finely chopped fresh oregano
- 1-2 tsp finely chopped preserved red chilies, such as cherry peppers or Calabrian peppers, or substitute Asian chile sauce (optional)
- 2 T red wine vinegar
- kosher salt
- 3 1/2 cups leftover shredded Slow-Roasted Pork Shoulder
- 1 baguette
- 3 T evoo; more to taste
Pasta, Ziti with Italian Sausage and Rapini
By Snook
1. Soak the rapini in a bowl of cold water for half an hour
- 1 bunch rapini
- 2 tablespoons extra virgin olive oil
- 1 pound Italian sausage (hot or mild)
- 3 cloves garlic, thinly sliced
- 1/4 teaspoon red pepper flakes (optional) 1 pound ziti pasta
- 1/2 cup romano cheese, grated
Sweet Potato and Apple Casserole with a Pecan Crust
By Snook
Bake the sweet potatoes Position a rack in the center of the oven and heat the oven to 400°F
- 3 to 3-1/4 lb. sweet potatoes (about 3 large)
- 2 oz. (4 Tbs.) unsalted butter; more for the pan
- 4 oz. toasted and very finely chopped pecans (1 cup)
- 1-1/3 cups fresh breadcrumbs
- 2 Tbs. finely chopped fresh parsley
- Kosher salt
- 1 cup heavy cream
- Eight 1/4-inch-thick slices fresh ginger, unpeeled and crushed
- 2 whole star anise
- One 2- to 3-inch cinnamon stick
- 2 Tbs. plus 2 tsp. bourbon
- 1-1/2 tsp. pure vanilla extract
- 1-3/4 lb. Granny Smith apples (about 3 large), peeled, quartered, cored, and thinly sliced
Catfish, Spicy Ponzu-Glazed
By Snook
1 Wash and dry the fresh produce
- 2 Catfish Fillets
- 3/4 Cup White Basmati Rice
- 3 Cloves Garlic
- 2 Scallions
- 1 Zucchini
- 3 Tablespoons Peanuts
- 2 Tablespoons Ponzu Sauce
- 2 Teaspoons Black & White Sesame Seeds
- 1 1-Inch Piece Ginger
- 1 Tablespoon Sambal Oelek
- 1 Tablespoon Sesame Oil
Appetizer: Crab Dip
By Snook
Mix together all ingredients except for almonds & paprika
- 8 oz cream cheese
- 6 oz can crabmeat
- 2 T shredded onion
- 1 T milk
- 1 T horseradish
- 1/4 t salt
- 1/8 t pepper
- 1/2 t lemon juice
- 1/2 C sliced almonds
- 1/4 t paprika
Appetizer: Mini Pumpkin Tarts
By Snook
Heat oven to 375°F. Combine all topping ingredients in small bowl; mix with fork until mixture resembles coarse c...
- Topping
- 1/4 cup all-purpose flour
- 1/4 cup firmly packed brown sugar
- 1/4 cup finely chopped pecans
- 2 tablespoons Land O Lakes® Butter, softened
- Crust
- 3/4 cup Land O Lakes® Butter, softened
- 2 (3-ounce) packages cream cheese, softened
- 1 1/2 cups all-purpose flour
- Filling
- 1 (14-ounce) can sweetened condensed milk
- 1 1/4 cups canned pumpkin
- 1 Land O Lakes® All-Natural Egg
- 1 teaspoon pumpkin pie spice*
- Garnish
- Whipped cream, if desired
Pork, Pulled ~ Slow Cooker Honey Balsamic
By Snook
Combine the honey, Worcestershire, vinegar, rosemary, and garlic in a 5- to 6-quart slow cooker
- Tip:
- 1/4 cup honey
- 1/4 cup Worcestershire sauce
- 1/4 cup aged balsamic vinegar
- 2 3-inch rosemary sprigs
- 1 medium clove garlic, minced
- 1 5-lb. bone-in pork shoulder
- 2 ripe Hass avocados, diced
- 2 Tbs. pickled jalapeño rings, chopped
- 1 Tbs. apple cider vinegar
- Kosher salt
- As written, this recipe serves a family of four with leftover pork; if you're cooking it for a crowd, be sure to double the avocado relish.
Beef: Enchilada Casserole
By Snook
PREHEAT oven to 375ºF. COOK beef, onion and garlic in large skillet until beef is browned; drain
- 1 pound ground beef or turkey
- 1 small onion, chopped
- 2 cloves garlic, finely chopped
- 1 16-oz. jar ORTEGA Salsa - Thick & Chunky (Medium)
- 1 can 16-oz. ORTEGA Refried Beans
- 1 can 10-oz. ORTEGA Enchilada Sauce
- 1 can 2.25-oz. sliced ripe olives
- 10 6-inch corn tortillas, sliced in half
- 2 cups shredded mild cheddar cheese, divided
Rice: Southwestern Pilaf
By Snook
In a heavy-based 3-qt. saucepan with a tight lid, heat the oil over medium heat
- 2 Tbs. extra-virgin olive oil
- 1 medium onion, medium diced (1-1/2 cups)
- 1 medium poblano, stemmed, seeded, and finely diced (1/2 cup)
- 4 large cloves garlic, minced (2 Tbs.)
- 1-1/2 tsp. chili powder
- 1 tsp. ground cumin
- 1-1/2 cups long-grain white rice
- 1 tsp. kosher salt; more as needed
- 2-1/2 cups low-salt chicken broth
- 1 14-oz. can diced tomatoes, drained well
- 1 lime
- 1/2 cup coarsely chopped fresh cilantro
- 1 jalapeño, stemmed, seeded, and minced