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Recipes
Grilled Spice-Rubbed Chicken Thighs
By ruthg
1. In a small bowl, combine chili powder, sugar, paprika, mustard, garlic powder
- 1 1/2 Tbs chili powder
- 1 Tbs brown sugar
- 2 tsp paprika
- 1 tsp dry mustard
- 1/2 tsp garlic powder
- 1/2 tsp cayenne
- 1 1/2 tsp salt
- 1 tsp pepper
- 8 bone-in, skin-on chicken thighs (about 3#), excess fat trimmed
Pineapple-Stuffed Jerk Chicken
By ruthg
In a small bowl, combine thyme, allspice, cayenne, 1 tablespoon sugar, 1 teaspoon salt, and 1/2 teaspoon pepper; s...
- 2 tablespoons dried thyme
- 2 teaspoons ground allspice
- 1/2 to 1 teaspoon cayenne pepper
- 3 tablespoons sugar
- Coarse salt and ground pepper
- 2 cans (20 ounces each) pineapple chunks in juice, drained
- 2 tablespoons fresh lime juice
- 4 scallions, thinly sliced
- 8 boneless, skinless chicken breast halves (6 to 8 ounces each)
- 3 tablespoons vegetable oil, such as safflower
- Cooked rice, for serving
Chicken-Apricot Skewers
By ruthg
Recipes & Menus | recipes Chicken-Apricot Skewers The creamy peanut marinade comes together in just minutes
- 3/4 cup canned light unsweetened coconut milk
- 1/2 cup plain Greek yogurt
- 1/2 cup smooth peanut butter
- 1/4 cup fresh lime juice (about 2 limes)
- 2 teaspoons (packed) light brown sugar
- 2 garlic cloves
- 3/4 teaspoon kosher salt plus more for seasoning
- 1/4 cup (loosely packed) cilantro leaves plus sprigs for garnish
- 2 tablespoons coarsely chopped jalapeño (about 1 large; with seeds for more heat)
- 1 pound skinless, boneless chicken thighs or breasts, cut into twenty-four 1" chunks
- 12 firm ripe small apricots, halved, pitted
- Freshly ground black pepper
- 1/4 cup unsalted, dry-roasted peanuts, coarsely chopped
- Lime wedges
Chicken & Sausage Ragu
By ruthg
Make sure to finish the ragu with cream cheese — it will add flavor and creaminess, and help thicken the sauce
- COOK:
- 8 oz. dry pappardelle or fettuccine pasta
- SAUTÉ:
- 1 lb. link Italian sausage, cut into 1-inch chunks
- 1 lb. boneless, skinless chicken thighs, cut into 1-inch chunks
- 1 cup diced onion
- 1 ⁄4 cup olive oil
- 2 Tbsp. each minced garlic and tomato paste
- 1 tsp. fennel seed
- 1 ⁄2 tsp. red pepper flakes
- DEGLAZE:
- 1 ⁄2 cup dry red wine
- 1 can diced tomatoes in juice (14.5 oz.)
- 1 cup low-sodium chicken broth
- 2 Tbsp. balsamic vinegar
- 1 bay leaf
- STIR IN:
- 2 oz. cream cheese
- Shredded Parmesan
- Chopped fresh parsley
Bluefin Tuna with Olive, Cucumber, and Cilantro Relish Recipe
By ruthg
This recipe, courtesy of Lost Kitchen chef and owner Erin French, also works very well with salmon or swordfish
- 3 Kirby cucumbers
- 1/2 cup pitted mixed olives, cut into a 1/4-inch dice
- 1/4 cup packed fresh cilantro leaves
- 2 tablespoons fresh lemon juice, plus lemon wedges for serving
- 1/4 cup plus 3 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 6 tuna steaks, each 1 inch thick (about 3 pounds total)
- 4 tablespoons unsalted butter
Leeks in Olive Oil
By ruthg
Serves 3-4 Maureen Abood publishes the Rose Water & Orange Blossoms blog, full of Lebanese recipes, photographs, an...
- Ingredients:
- 2 leeks, cleaned and trimmed
- 3 tbsp extra-virgin olive oil
- 3 cloves garlic, minced
- 3 tbsp finely chopped cilantro or parsley
- Salt and pepper
Ricotta Pancakes with Brown Butter-Maple Syrup and Blueberry Compote
By ruthg
4 Servings
- PANCAKES
- 1 1/2 cups (6 oz.) all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon table salt
- 1 1/2 cups buttermilk
- 2 large eggs, separated
- 1 tablespoon lemon zest
- 1/3 cup whole milk ricotta cheese
- Butter for greasing griddle
- *
- BROWN BUTTER-MAPLE SYRUP
- 4 ounces (1/2 cup) salted butter, diced
- 1/4 cup maple syrup
- *
- BLUEBERRY COMPOTE
- 3 cups fresh blueberries (about 14 oz.)
- 1/4 cup granulated sugar
- 1 teaspoon lemon zest plus 1 Tbsp. fresh lemon juice (about 1 lemon)
- 1 tablespoon water
Tomato Salad with Green Beans and Basil
By ruthg
Tearing the basil leaves for this simple salad releases their aroma while preventing the bruising that chopping can...
- Kosher salt and freshly ground black pepper, to taste
- 8 oz. green beans, trimmed
- 8 oz. romano beans, trimmed
- 1 ⁄4 cup red wine vinegar
- 3 tbsp. extra-virgin olive oil, plus more for drizzling
- 2 lemons, zest and juice
- 4 medium heirloom tomatoes (half sliced 1⁄4" thick, half cut into 1⁄2" wedges
- 1 pint cherry tomatoes, halved lengthwise
- 1 ⁄2 cup basil leaves, preferably a mix of regular and Thai basil, torn
Chocolate Cheesecake Toppings
By ruthg
For the pistachio whipped cream, beat heavy cream with powdered sugar and almond extract in a bowl with a hand mixe...
- FOR THE PISTACHIO WHIPPED CREAM, BEAT:
- 3 ⁄4 cup heavy cream
- 2 Tbsp. powdered sugar, sifted
- 1 ⁄2 tsp. almond extract
- Chopped salted pistachios
- .
- FOR THE CHOCOLATE & BALSAMIC GLAZE, SIMMER:
- 2 cups balsamic vinegar
- 4 oz. bittersweet chocolate chips
- Halved strawberries
- .
- FOR THE TURTLE SAUCE, HEAT:
- 1 cup purchased caramel sauce
- Chopped milk chocolate
- Chopped toasted pecans
John Legend's Macaroni and Cheese
By ruthg
Preheat oven to 375 degrees
- 4 tablespoons (1/2 stick) unsalted butter, plus more for baking dish
- Coarse salt and freshly ground pepper
- 3 cups elbow macaroni
- 2 (12-ounce) cans evaporated milk
- 1/3 cup skim milk
- 2 large eggs
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon garlic powder
- 2 (8-ounce) packages extra-sharp cheddar cheese, grated
- 1 (8-ounce) package Monterey Jack cheese, grated
- Paprika, for sprinkling