Calypan's profile page
Recipes
Robin Hood Chicken
By calypan
Preheat one side of grill to medium-high, leaving the other side unlit
- HALVE:
- 1 ⁄2 cup olive oil
- 1 ⁄4 cup fresh lemon juice
- 3 Tbsp. each chopped fresh rosemary, parsley, and garlic
- 1 Tbsp. kosher salt
- 1 Tbsp. black pepper
- 2 whole chickens (3 1/2 lb. each)
Butter Dip Biscuits
By calypan
Preheat oven to 450F degrees
- 1 stick (1/2 cup) unsalted butter
- 2 1/2 cups all-purpose flour
- 4 tsp. granulated sugar
- 4 tsp. baking powder
- 2 tsp. kosher salt
- 1 3/4 cup buttermilk
Scalloped Potatoes
By calypan
Preheat the oven to 400 degrees F
- 1 teaspoon unsalted butter
- 4 cups heavy cream
- 2 teaspoons salt, divided
- 1 teaspoon freshly ground black pepper
- 3 to 3 1/4 pounds Idaho potatoes, peeled and cut into 1/4-inch slices
- 8 ounces Swiss cheese, grated
Lemon-Thyme Chicken Paillards
By calypan
Lay a chicken breast on parchment paper
- 6 boneless, skinless chicken breast halves (about 3 pounds total)
- 6 garlic cloves, halved lengthwise
- 3 lemons, 2 halved crosswise, 1 cut into wedges
- 6 sprigs fresh thyme
- Coarse salt and freshly ground pepper
- 1 tablespoon extra-virgin olive oil
Slow-Simmering Beef Bourguignon
By calypan
•Sprinkle beef with salt and pepper
- 3 pounds beef stew meat
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
- 3 tablespoons all-purpose flour
- 1-1/2 cups beef broth
- 1-1/2 cups dry red wine or additional beef broth, divided
- 3/4 pound medium fresh mushrooms, quartered
- 1 large sweet onion, chopped
- 2 medium carrots, sliced
- 1 thick-sliced bacon strip, chopped
- 2 garlic cloves, minced
- 2 tablespoons Italian tomato paste
- Hot cooked egg noodles
Sloppy Pizza Joes
By calypan
In a large skillet, cook beef over medium heat until no longer pink; drain
- 1 pound lean ground beef (90% lean)
- 1 jar (14 ounces) pizza sauce
- 3/4 teaspoon garlic powder
- 3/4 teaspoon dried rosemary, crushed
- 3/4 teaspoon dried oregano
- 3/4 teaspoon dried basil
- 1/4 teaspoon onion powder
- 1/4 teaspoon pepper
- 4 hamburger buns, split
- 4 slices part-skim mozzarella cheese
Tuna & Macaroni Salad
By calypan
1. Bring a large pot of salted water to a boil
- Salt and pepper
- 8 oz. elbow macaroni
- 3 ribs celery, finely chopped
- 1/2 cup finely diced red onion
- 1/2 cup finely chopped fresh parsley
- 1 carrot, grated
- 1 12-oz. can tuna in water, drained
- 1/2 cup plus 2 Tbsp. reduced-fat mayonnaise
- 1/4 cup plain low-fat yogurt
- 2 tablespoon cider (or red wine) vinegar
- Optional: Artichoke hearts, roasted red peppers, sun-dried tomatoes
Candy's Buttered Rosemary Rolls
By calypan
Spray a small iron skillet with cooking spray (or coat with olive oil)
- Frozen, Unbaked Dinner Rolls
- Melted Butter, Regular, Salted
- Fresh Rosemary, Coarsely Chopped
- Coarse Sea Salt
Calabash Shrimp
By calypan
Beat together eggs and milk
- 2 eggs
- 1 cup whole milk
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 lbs small shrimp, shelled
Baked Salmon Filet
By calypan
•Pat salmon dry. Place in a greased 13-in
- 1 salmon fillet (2 pounds)
- 2 tablespoons butter, softened
- 1/4 cup white wine or chicken broth
- 2 tablespoons lemon juice
- 1/2 teaspoon pepper
- 1/2 teaspoon dried tarragon (or dill)