Mdyess' profile page
Recipes
Quick Hoppin' John Soup
By mdyess
1. Crumble sausage into a skillet over medium heat and cook until evenly brown
- 1 pound sage pork sausage
- 1 (6 ounce) package uncooked long grain
- and wild rice mix, with seasoning packet
- 2 ( 15 ounce) cans black-eyed peas,
- drained
- 2 (14.5 ounce) cans diced tomatoes, with
- liquid
- 2 (14 ounce) cans chicken broth
- 2 cups water
- salt to taste
Jalapeno Cheddar Cornbread
By mdyess
Directions Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl
- Ingredients
- 3 cups all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup sugar
- 2 tablespoons baking powder
- 2 teaspoons kosher salt
- 2 cups milk
- 3 extra-large eggs, lightly beaten
- 1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
- 8 ounces aged extra-sharp Cheddar, grated, divided
- 1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions
- 3 tablespoons seeded and minced fresh jalapeno peppers
Chicken Cacciatore
By mdyess
Combine first 6 ingredients, and sprinkle 4 teaspoons oregano mixture evenly over chicken
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 3/4 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 6 bone-in chicken breast halves (about 3 pounds), skinned
- 1 tablespoon olive oil
- 2 cups sliced mushrooms
- 1 1/2 cups red bell pepper strips
- 1 1/2 cups green bell pepper strips
- 1 cup thinly vertically sliced onion
- 1 tablespoon balsamiC vinegar
- 2 bay leaves
- 1 (28-ounce) can whole tomatoes, undrained and chopped
- 1 (6-ounce) can tomato paste
- 6 cups hot cooked penne (about 3/4 pound uncooked tube-shaped pasta)
- 1/2 cup (2 ounces) grated fresh Parmesan cheese
Chicken in Tarragon Cream Sauce, White and Wild
By mdyess
Cook rice according to package directions
- 1 package, 5 to 7 ounces, white and wild rice (recommended: Uncle Ben's or Near East brands) cooked to
- package directions -- either chicken or herb flavors are fine
- 2 tablespoons extra virgin olive oil, 2 turns of the pan
- Salt and pepper
- 4 pieces, 8 ounces each, boneless, skinless chicken breast
- 1/4 cup balsamic vinegar, eyeball it
- 1/4 cup water, eyeball it
- 1 tablespoon tomato paste
- 1 tablespoon chopped fresh tarragon leaves, plus extra for garnish
- 1/2 cup heavy cream, half-and-half or 1/3 cup sour cream
- 1/4 cup, 1 (2-ounce) package chopped walnuts, available on baking aisle, toasted
- 2 tablespoons chopped parsley leaves
- Edible flowers (available in produce section with herbs) for garnish
Steak 'n Shake Chili
By mdyess
1. Brown the ground beef in a large saucepan over medium heat
- 1 1/2 pounds ground beef
- 1 10.5-ounce can Campbell's French onion soup
- 2 15-ounce cans pinto beans
- 1 8-ounce can tomato sauce
- 1 cup cola
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Chicken with Wild Mushroom and Balsamic Cream Sauce
By mdyess
Directions Heat a large pot of water to a boil
- Ingredients
- Salt
- 1/2 pound orzo pasta
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 4 boneless, skinless chicken breasts. 6 ounces
- Pepper
- 2 tablespoons butter
- 12 cremini or baby portobello mushrooms, sliced
- 12 shiitake mushrooms. stems removed and sliced
- 12 white mushrooms, sliced
- 2 large cloves garlic, chopped
- 1 tablespoon thyme leaves, a couple of sprigs, chopped
- 2 large shallots, thinly sliced
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken stock
- 1 tablespoon balsamic vinegar, eyeball it
- 3 tablespoons heavy cream or half-and-half, a couple turns of the pan
- 1/4 cup chopped flat-leaf parsley, a generous handful
Croque Monsieur Ham and Cheese
By mdyess
1 Preheat oven to 400°F. 2 Make the béchamel sauce
- 2 Tbsp Butter
- 2 Tbsp Flour
- 1 1/2 Cups Milk
- A Pinch Each of Salt, freshly ground pepper, nutmeg, or more to taste
- 6 Ounces Gruyère Cheese, grated (about 1 1/2 cups grated)
- 1/4 Cup Grated Parmesan Cheese (packed)
- 8 Slices French or Italian Loaf Bread
- 12 Ounces Ham, sliced
- Dijon Mustard
Beef Short Ribs
By mdyess
Preheat the oven to 400 degrees F
- Ingredients
- 6 beef short ribs, trimmed of fat
- Kosher salt
- Freshly ground black pepper
- 1/4 cup good olive oil
- 1 small fennel, fronds, stems, and core removed, large-diced
- 1 leek, cleaned and large-diced, white part only
- 1 1/2 cups chopped onion (2 onions)
- 4 cups large-diced celery (6 large stalks)
- 2 carrots, peeled and large-diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 (750-ml) bottle Cotes du Rhone or other dry red wine
- Fresh rosemary sprigs
- Fresh thyme sprigs
- 1 tablespoon brown sugar
- 6 cups beef stock
Hoppin' John
By mdyess
In a large Dutch oven or kettle, combine the black-eyed peas, ham bone or ham hocks, and 6 cups water
- 1 pound dried black-eyed peas
- 2 small smoked ham hocks or meaty ham bone
- 2 medium onions, divided
- 3 large cloves garlic, halved
- 1 bay leaf
- 1 cup long-grain white rice
- 1 can (10 to 14.5 ounces) diced tomatoes with chile peppers, juices reserved
- 1 medium red bell pepper, chopped
- 1/2 green bell pepper, chopped
- 3 ribs celery, chopped
- 1 jalapeno or serrano pepper, minced
- 2 teaspoons Cajun or Creole seasoning
- 1/2 teaspoon dried thyme leaves
- 3/4 teaspoon ground cumin
- 3/4 teaspoon salt
- 4 green onions, sliced
Chicken Curry
By mdyess
Heat the oil in a large nonstick skillet over medium-high heat
- 1 tablespoon olive oil
- 1 cup finely chopped onion
- 3 garlic cloves, minced
- 1 pound skinned, boned chicken breast, cut into bite-size pieces
- 1 tablespoon curry powder
- 1 teaspoon ground marjoram
- 2 cups finely chopped tomato
- 1 cup fat-free, less-sodium chicken broth
- 1/2 teaspoon cayenne pepper
- 1/2 cup plain fat-free yogurt
- 1 teaspoon all-purpose flour
- 2 cups cooked couscous
- Raisins (optional)