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Recipes
Spicy Pigs in Blankets with Chimichurri Dip
By littlefish
appetizer
- One 17.3-ounce package (2 sheets) frozen puff pastry, such as Pepperidge Farm, slightly thawed
- One 12-ounce package andouille sausage links, cut into 32 pieces
- 1 egg, beaten
- 1 1/2 cups flat-leaf parsley leaves
- 1 cup cilantro leaves
- 2 cloves garlic
- 1/4 cup extra-virgin olive oil
- 2 1/2 tablespoons red wine vinegar
- 1/4 teaspoon crushed red pepper
- Salt and black pepper
Pool of Butter Biscuits
By littlefish
Preheat oven to 450 degrees
- 1/2 stick butter
- 1 1/4 cup flour
- 2 teaspoons sugar
- 2 teaspoons baking powder
- 1 teaspoon Kosher salt
- 2/3 cup buttermilk- the kitchn used regular milk, either are great
Springtime Punch
By littlefish
beverage
- 2 c sugar
- 2 1/2 c water
- 1 c fresh lemon juice (3-4 lemons)
- 1 c fresh oj (2-3 oranges)
- 6 oz frozen pineapple juice concentrate, thawed
- 2 qt ginger ale, chilled
Zucchini Relish Recipe
By littlefish
In a large bowl, combine the vegetables; sprinkle with salt and cover with cold water
- 4 cups diced zucchini
- 1 large onion, thinly sliced
- 2 celery ribs, sliced
- 2 medium carrots, sliced
- 1 medium sweet red pepper, sliced
- 2 tablespoons salt
- 3/4 cup sugar
- 1/2 cup water
- 1/2 cup cider vinegar
- 1/2 teaspoon celery seed
- Dash onion salt
- Dash ground turmeric
Sautéed Chicken Paillards with Herb Salad & White Balsamic Vinaigrette
By littlefish
In a small bowl, mix both vinegars with the shallot, mustard, and 1/4 tsp
- 1 Tbs. white balsamic vinegar
- 1-1/2 tsp. white-wine or cider vinegar
- One -half small shallot, finely chopped
- 1/4 tsp. Dijon mustard
- Kosher salt and freshly ground black pepper
- 3 Tbs. plus 2 tsp. olive oil; more as needed
- 8 boneless, skinless, thin-cut (1/4- to 1/2-inch-thick) chicken breast cutlets (1-1/2 to 1-3/4 lb.)
- 5 cups mixed baby greens
- 3 cups mixed fresh, tender herb leaves, such as flat-leaf parsley, mint, chives, tarragon, basil, and chervil, roughly torn if large
Baked Onion Chicken
By littlefish
First the onion aroma will fill your senses as this very tasty chicken bakes to perfection
- 1 envelope (about 1 ounce) dry onion
- 2/3 cup dry bread crumbs
- cracker crumbs
- 1/8 teaspoon ground black pepper
- 1 egg
- 2 egg whites
- 2 tablespoons water
- 6 skinless, boneless chicken breast halves
- 12 skinless, boneless chicken thighs
- 2 tablespoons butter
Gooey Chocolate Pudding Cake
By littlefish
dessert
- Pudding Cake:
- 3/4 cup granulated sugar
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 1/2 cup milk
- 1/3 cup butter, melted
- 1 1/2 teaspoons vanilla extract
- Topping:
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/4 cup cocoa powder
- 1 1/4 cups hot water
- Mint chocolate chip ice cream, for serving
Breakfast Berry Bread Pudding
By littlefish
1.Butter the inside of the Crock-Pot® slow cooker stoneware
- 8 cups bread, 1 inch cubed, preferably dense loaf of Italian or sourdough
- 3 cups fresh strawberries, sliced
- 2 cups fresh blueberries
- 7 large eggs, beaten
- 7 cups milk
- 2 tablespoons vanilla extract
- 2 1/2 tablespoons cinnamon
- 1 1/2 cups brown sugar, (increase to 2 cups if making bread pudding for dessert)
Deep Dish Pot Pie
By littlefish
Directions Preheat oven to 400 degrees
- 2 (10 3/4 oz.) cans cream of chicken soup
- 2 (9 oz.) pkgs. frozen mixed vegetables, thawed
- 2 C. cubed cooked chicken (or turkey)
- 1/2 C. milk
- 1 egg
- 1 C. Bisquick baking mix
Citrus Almond Shortbread
By littlefish
In a large bowl, stir together flour, almonds, poppy seeds and salt; set aside
- Icing:
- 2 1/4 cups all-purpose flour
- 3/4 cup slivered almonds
- 3 tablespoons poppy seeds
- 1/4 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 1 cup sugar
- 3 tablespoons honey
- 3 tablespoons orange peel, grated
- 2 large egg yolks
- 1 cup confectioners’ sugar
- 2 teaspoons pure vanilla extract
- 1 tablespoon milk
- Colored sugar for decorating