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Recipes
Orzo with Tomatoes, Feta and Green Onions
By ezunich
Whisk vinegar, lemon juice, and honey in small bowl
- 1/4 cup red wine vinegar
- 2 tbs fresh lemon juice
- 1 tsp honey
- 1/2 cup olive oil
- 6 cups chicken broth pound orzo (or riso)
- 2 cups red and yellow teardrop or grape tomatoes, halved
- 7-ounce package feta cheese, cut into 1/2-inch cubes (about 1 1/2 cups)
- 1 cup chopped fresh basil
- 1 cup chopped green onions
- 1/2 cup pine nuts, toasted
Roasted Chicken with Spring Vegetables and Lemon Honey Sauce
By ezunich
Preheat oven to 425° with rack in the lower third
- Basting Liquid:
- 1 whole chicken (3-4 lb.)
- 12 medium-size red potatoes, trimmed
- 12 asparagus spears, trimmed, halved crosswise
- 3 carrots, cut into sticks
- olive oil
- Paprika
- salt, and pepper
- 1/4 cup fresh lemon juice
- 1 tbs honey
- For Sauce
- 1 tbs unsalted butter
- 1/4 cup shallots, sliced
- 1 1/4 cups chicken broth
- 1/4 cup dry white wine
- 3 tbs fresh lemon juice
- 3 tbs honey
- 1/4 cup heavy cream
- 1 tbs unsalted butter
- 1 tsp flour
- minced zest of 1 lemon
- minced fresh chives
Baked Mozzarella Bites
By ezunich
Phoebe Wu, Cooking Light AUGUST 2011
- 1/3 cup panko (Japanese breadcrumbs)
- 3 (1-ounce) sticks part-skim mozzarella string cheese
- 3 tablespoons egg substitute
- Cooking spray
- 1/4 cup lower-sodium marinara sauce (such as McCutcheon's)
Chicken-and-Wild Rice Skillet Casserole
By ezunich
Southern Living OCTOBER 2014
- 1 1/4 teaspoons kosher salt, divided
- 1 (6-oz.) container uncooked wild rice
- 3 tablespoons butter
- 1/3 cup all-purpose flour
- 1 cup milk
- 2 1/2 cups chicken broth
- 1 1/2 teaspoons dry mustard
- 3/4 teaspoon freshly ground black pepper, divided
- 1/2 cup finely chopped country ham or bacon
- 2 tablespoons olive oil, divided
- 1 cup chopped yellow onion
- 1 large carrot, finely chopped
- 8 ounces assorted fresh mushrooms, chopped
- 3 garlic cloves, finely chopped
- 2 tablespoons dry sherry or white wine
- 4 skinned and boned chicken breasts (about 1 1/4 lb.)
- Garnishes: fresh flat-leaf parsley, sliced almonds
Dijon Pork Medallions Recipe
By ezunich
Cut pork into eight slices; lightly pound with a meat mallet to 1-in
- 1 pork tenderloin (1 pound)
- 1-1/2 teaspoons lemon-pepper seasoning
- 2 tablespoons butter
- 2 tablespoons lemon juice
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 tablespoon minced fresh parsley
Restaurant Style Hummus
By ezunich
1. Combine lemon juice and water in small bowl or measuring cup
- 3 tablespoons juice from I to 2 lemons
- 1/4 cup water
- 6 tablespoons tahini, stirred well (see note)
- 2 tablespoons extra-virgin olive oil, plus extra for drizzling
- 1 (14-ounce) can chickpeas, drained and rinsed (see note)
- 1 small garlic clove, minced or pressed through garlic press (about 1/2 teaspoon)
- 1/2 teaspoon table salt
- 1/4 teaspoon ground cumin
- Pinch cayenne
- 1 tablespoon minced fresh cilantro or parsley leaves
Chocolate Cake
By ezunich
Sift together sugar and next 4 ingredients in a large bowl
- 2 cups sugar
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/8 tsp salt
- 1/2 cup butter or margarine
- 1/2 cup shortening
- 1/4 cup unsweetened cocoa
- 1 cup water
- 1/2 cup buttermilk
- 2 large eggs, lightly beaten
- 1 tsp vanilla extract
- Chocolate Icing
- 1/2 cup butter or margarine
- 1/4 cup unsweetened cocoa
- 6 tbs milk
- 1 (16-oz.) package powdered sugar
- 1 tsp vanilla
- 1 cup chopped pecans, toasted
- Vanilla ice cream (optional)
Stuffed Peppers - Mom's
By ezunich
Mix together and stuff peppers_ Place in roaster in water to cover_ Bake at 350° for 45 min to 1 hour
- 2 lb ground meat
- 3/4 cup rice
- salt
- pepper
- 1 or 2 eggs
- 6 peppers, cored
Lighter Pesto
By ezunich
In food processor, combine basil, walnuts, Parmesan, garlic, lemon juice and 3 tbs water
- 3 cups basil leaves (2 oz)
- 3 tbs walnut pieces
- 3 tbs grated Parmesan cheese
- 2 garlic cloves, peeled
- 1 tbs fresh lemon juice
- coarse salt
- pepper
- 3 tbs olive oil
Chocolate Zucchini Cake with Custard Sauce Recipe
By ezunich
Preheat oven to 325°. Grease and flour a 10-in
- CUSTARD SAUCE:
- 1-3/4 cups sugar
- 1/2 cup canola oil
- 1/4 cup butter, softened
- 1/2 cup buttermilk
- 2 eggs
- 1 teaspoon vanilla extract
- 2-1/2 cups all-purpose flour
- 1/4 cup baking cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 2 cups finely shredded zucchini
- 1/2 cup semisweet chocolate chips
- 1/2 cup sliced almonds
- 1/2 cup sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 3 cups whole milk
- 3 egg yolks
- 3 tablespoons butter
- 1/4 teaspoon almond extract