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Recipes
Honey-Roasted Carrots
By LRay
Southern Living, March 2014, page 96
- 2 pounds baby carrots with tops $
- 2 teaspoons olive oil
- 3 tablespoons butter, divided
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 shallot, finely chopped
- 2 tablespoons bourbon
- 2 tablespoons honey
- 1 tablespoon chicken broth or water
- 1/2 teaspoon chopped fresh thyme
Stuffed Bacon-Wrapped Dates
By LRay
Makes: 16 Prep: 20 minutes Bake: 25 minutes Cook: 20 minutes Servings Per Recipe 16 Calories145 Total Fat (g)6
- 16 medium pitted Medjool dates (about 3/4 pound with pits)
- 4.5 ounces uncooked chorizo sausage
- 2 ounces dark chocolate bar or chocolate bar with bacon, broken into 16 pieces
- 8 slices Applewood smoked bacon, halved
- 1 recipe Spicy Chocolate Sauce
Green-Curry Chicken Potpie
By LRay
This recipe makes enough curry paste for three potpies, so you'll have some extra
- For the curry paste (makes 1 cup)
- 1/2 cup chopped lemongrass (from 2 stalks)
- 1/2 cup fresh cilantro
- 1/4 cup chopped garlic (about 8 cloves)
- 1/4 cup chopped scallions (about 2)
- 3 serrano chiles, thinly sliced
- 2 tablespoons chopped peeled fresh ginger
- 1 tablespoon finely grated lime zest, plus 2 tablespoons fresh lime juice (from 2 limes)
- 1 tablespoon coriander seeds, toasted and ground
- 2 teaspoons cumin seeds, toasted and ground
- 1 teaspoon whole black peppercorns, toasted and ground
- Coarse salt for the curry sauce
- 1 cup spinach, rinsed well and dried
- 1 cup unsweetened coconut milk, preferably Thai Kitchen (thaikitchen.com)
- For the filling
- 1 teaspoon all-purpose flour
- 1 zucchini, quartered lengthwise and cut into 1-inch pieces
- 1 1/2 pounds boneless, skinless chicken breast and thighs, cut into 1-inch cubes
- Coarse salt and freshly ground pepper
- For the topping
- 6 sheets (9 by 14 inches) frozen phyllo dough, thawed (from one 1-pound package)
- Melted unsalted butter, for brushing
- Coarse salt
- Garnish: basil leaves
Cinnamon-Honey Creme Brulee
By LRay
Thee's a perfect balance in every bite
- For the Custard 3 cups heavy cream 1 cup whole milk 4 cinnamon sticks, 2 inches each 1/4 teaspoon salt 1/4 cup clover honey 1/2 cup sugar (1/4 cup plus 1/4 cup) 9 large egg yolks
- 3 cups heavy cream
- 1 cup whole milk
- 4 cinnamon sticks, 2 inches each
- 1/4 teaspoon salt
- 1/4 cup clover honey
- 1/2 cup sugar (1/4 cup plus 1/4 cup)
- 9 large egg yolks
- For the Topping 1/2 cup sugar 1/2 teaspoon ground cinnamon
- 1/2 cup sugar
- 1/2 teaspoon ground cinnamon
Banana Pound Cake
By LRay
I made this just last night and this cake is very moist and has a beautiful color--and it taste great!
- 1 Cup Butter
- 1 1/2 Cups sugar
- 4 Eggs
- 1 Cup mashed ripe bananas
- 1 Teaspoon vanilla extract
- 2 1/2 Cups all-purpose, sifted Flour
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Cinnamon
Sorghum-Glazed Brussels Sprouts with Bacon and Toasted Pecans
By LRay
The Local Palate, October 2015, page 42
- 2 teaspoons salt, plus more if needed
- 3 1/2 tablespoons unsalted butter, separated
- 1 pound Brussels sprouts, washed, trimmed, and halved
- 1 tablespoon canola oil
- 1/2 cup toasted and chopped pecans
- 3 strips bacon, cooked and chopped
- 2 –3 tablespoons sorghum
Brussels Sprouts with Parmesan Cream
By LRay
Southern Living, December 2015, page 171
- 3 pounds fresh Brussels sprouts
- 1 1/2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups heavy cream
- 3 fresh rosemary sprigs
- 4 garlic cloves
- 1/4 cup freshly grated Parmesan cheese
- Toppings: shaved Parmesan cheese, sliced fresh chives, freshly ground black pepper
Maple-Glazed Sweet Potatoes
By LRay
These baked sweet potatoes are lower in calories, fat, and sugar than the traditional butter and marshmallow versio...
- 2 pounds sweet potatoes (4 to 6 medium) see savings
- 1/3 cup pure maple syrup or maple-flavored syrup see savings
- 3 tablespoons coarse-grain Dijon-style mustard see savings
- 2 tablespoons cooking oil see savings
- 1/2 teaspoon salt see savings
- 1/2 teaspoon freshly ground black pepper see savings
- 1/2 cup cranberries see savings
Muffin-Cup Soufflés
By LRay
Carolyn O'Neil, The Slim Down South Cookbook, Oxmoor House, 2013, Southern Living JANUARY 2014
- 6 cooked bacon slices, chopped
- 1/2 cup chopped green onions
- 1 tablespoon grated fresh ginger
- 1/4 teaspoon freshly ground black pepper
- 6 large eggs
- 4 large egg whites
- 1 cup low-fat milk
- 1/4 teaspoon table salt
- 12 paper baking cups
- Vegetable cooking spray
- Soy sauce
Zucchini & Olive Oil Cake
By LRay
Olive oil cake is the rich but subtle dessert you've been looking for! You're friends and family will love it as a
- 2 1/2 cups unpeeled zucchini, coarsely shredded
- 2 1/3 cups granulated sugar
- 3/4 cup Arbequina olive oil or other extra-virgin olive oil
- 4 eggs
- 2/3 cup unsweetened vanilla almond milk
- 2 teaspoons vanilla
- 4 cups cake flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 package cream cheese frosting
- Fresh figs and olive leaves, optional