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Recipes
Holiday Torte
By LEP04
Line a 3 cup bow with plastic wrap leaving a 4 inch overhang
- 2 cups firmly packed fresh basil leaves
- 3 cloves garlic
- 1/4 cup olive oil
- 1 cup grated Parmesan cheese (about 3 oz)
- 8 ounces cream cheese, room temperature
- 3 1/2 ounces goat cheese (such as Montrachet), room temperature
- 1/2 cup sour cream
- 1/2 cup finely chopped walnuts
- 1/2 cup well drained, oil packed sun dried tomatoes, thinly sliced
- assorted crackers
Roasted Cherry Tomato & Ricotta Crostini
By LEP04
Preheat oven to 400 degrees
- 1 pint cherry tomatoes
- 1 Tbsp extra virgin olive oil
- 1/2 tsp kosher salt
- 1 loaf ciabatta bread, sliced into 1/2" thick slices
- 1 clove garlic
- 15 oz ricotta cheese
- 12 fresh basil leaves
Grilled Scallops
By LEP04
Combine all ingredients in a large plastic bag and marinate, at least one hour and up to overnight
- 15-20 large scallops
- 1/2 cup orange juice
- 1/8 cup olive oil
- 1/4 cup basil leaves, julienned
- 1 teaspoon thyme, chopped
- 2 tablespoons capers
- Salt and pepper, to taste
Quinoa Pilaf
By LEP04
Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet
- 3 tablespoons extra-virgin olive oil
- 2 large or 4 small shallots, chopped
- 1 small red pepper, stemmed, seeded, deveined and chopped into 1/2-inch pieces
- 1 teaspoon kosher salt, plus extra for seasoning
- 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
- 1 1/2 cups quinoa
- 1/4 cup white wine, such as pinot grigio
- 1 1/2 cups low-sodium chicken broth
- 1 packed cup arugula, chopped
- 1/2 cup slivered almonds, toasted and coarsely chopped
- 1/2 cup chopped fresh mint
- 1 medium cucumber, peeled, seeded and diced into 1/2-inch pieces
- Zest of 1 lemon
Roast Chicken Soup With Roasted Vegetables
By LEP04
Preheat oven to 425 degrees F
- 2 garlic cloves, minced
- 2 carrots, peeled and cubed
- 1 cup butternut squash, peeled and cubed
- 1 small sweet potato, peeled and cubed*
- 1/2 yellow onion, quartered
- 2 tablespoons extra virgin olive oil
- 4 cups chicken stock, store-bought or homemade
- 2-3 cups leftover shredded chicken or 1 pound uncooked chicken breasts
- 3/4 teaspoon dried parsley
- 1 teaspoon sea salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon dried oregano
- 1/4 teaspoon cracked pepper
- 1 cup water
- 2 cups baby spinach
Cashew Coconut Creamer
By LEP04
Place the cashews in a medium bowl and cover with water and put in fridge overnight
- 1 cup (140 g) raw cashews
- 1 1/4 cups (1.235 L) filtered water, divided
- 1/4 cup (60 ml) full-fat coconut milk (Take out of can and mix till smooth)
- Pinch fine sea salt
- For vanilla maple creamer
- 4 teaspoons pure vanilla extract
- 1 tablespoon (12 g) superfine maple sugar or maple syrup, to taste
- For hazelnut creamer
- 2 1/2 teaspoons pure hazelnut extract
- 1 tablespoon (15 ml) light agave nectar or other sweetener, to taste
Lemon and Garlic Roast Chicken
By LEP04
Preheat the oven to 425 degrees F
- 1 (5 to 6-pound) roasting chicken
- Kosher salt
- Freshly ground black pepper
- 1 large bunch fresh thyme
- 4 lemons
- 3 heads garlic, cut in 1/2 crosswise
- 2 tablespoons butter, melted
- 1/2 pound sliced bacon
- 1 cup white wine
- 1/2 cup chicken stock
Frank's Redhot Buffalo Chicken Dip
By LEP04
A great compliment to any party
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup bleu cheese salad dressing
- 1/2 cup frank's redhot buffalo wing sauce or 1/2 cup frank's redhot original cayenne pepper sauce
- 1/2 cup crumbled blue cheese (about 2 ounces) or 1/2 cup shredded mozzarella cheese (about 2 ounces)
- 2 cups boiled and shredded chicken
Chocolate Sambucca Cookies
By LEP04
directions coming
- all purpose flours
- baking soda
- 1 cup blanched almonds finely ground
- confectioner's sugar
- 12 squares of semi-sweet chocolate
- butter
- 1/3 cup of sambucca
Chicken Club Brunch Ring
By LEP04
Preheat oven to 375°F. In a bowl, combine mayonnaise and mustard
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh parsley , snipped
- 1 tablespoon onion , finely chopped
- 1 (10 ounce) can chunk white chicken meat , drained and flaked
- 4 slices bacon , crisply cooked, chopped
- 1 cup finely shredded swiss cheese
- 2 (8 ounce) packages refrigerated crescent dinner rolls
- 1 -2 large plum tomato , thinly sliced
- 1 medium red bell pepper
- 2 cups shredded lettuce