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Recipes
Wheat Grass Cocktail
By AzWench
1. Place all ingredients into the Vitamix container in the order listed and secure lid
- 1/2 cup water
- 1 cup grapes
- 1/2 cup pineapple
- 1/2 cup wheat grass
- 1 cup ice cubes
Orzo with Artichoke Pesto and Grilled Corn
By AzWench
Bring a large pot of salted water to a boil over high heat
- Pesto:
- Kosher salt
- 1 pound orzo pasta
- 2 ears corn, shucked and silks removed
- 1 tablespoon extra-virgin olive oil
- 12 ounces frozen artichoke hearts, thawed (about 3 cups)
- 3/4 cup extra-virgin olive oil
- 1/2 cup walnut halves, toasted (see Cook's Note)
- 1/2 cup fresh oregano leaves
- 1/2 cup fresh flat-leaf parsley leaves
- 1/4 cup fresh lemon juice
- 1 clove garlic, smashed
- Zest of 1 large lemon
- 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups cherry tomatoes, halved (about 28)
- 1 1/2 cups grated Parmesan
- Freshly ground black pepper
Buttermilk Brownies
By AzWench
1. Preheat oven to 350 degrees F
- Chocolate-Buttermilk Frosting:
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup water
- 1 cup butter
- 1/3 cup unsweetened cocoa powder
- 2 eggs
- 1/2 cup buttermilk or sour milk
- 1 1/2 teaspoons vanilla
- 1/4 cup butter
- 3 tablespoons unsweetened cocoa powder
- 3 tablespoons buttermilk or sour milk
- 2 1/4 cups powdered sugar
- 1/2 teaspoon vanilla
- 3/4 cup coarsely chopped pecans
Ranchero Beans
By AzWench
Nothing is better than a pot of fresh cooked beans
- 1/2 lb. sliced bacon, cut into 1/2 inch pieces
- 2 bay leaves
- 1 teaspoon dried oregano
- 2 teaspoons cumin seeds
- 1 medium yellow onion, finely chopped
- 1 jalapeno, seeded, chopped
- 1 28 oz can diced tomatoes with liquid
- 2 cups dried Anasazi Beans, cooked in pressure cooker in 6 cups of water (3:1 ratio)
- 1/2 teaspoon salt
- 1/8 teaspoon fresh ground black pepper
Pork Bolognese Pappardelle
By AzWench
In a large skillet over medium-high heat, add the grapeseed oil until warmed
- 1 teaspoon grapeseed oil
- 1 pound ground pork
- 1/4 cup red wine (Chianti)
- 2 tablespoons minced garlic
- 1 medium onion, small diced
- 2 large ripe tomatoes, chopped (keep juices)
- 1 large bell pepper, cored, small diced
- 1 tablespoon chopped fresh basil
- 1 sprig fresh thyme
- 1/4 cup heavy cream
- Salt and freshly ground black pepper
- 2 pounds cooked pappardelle, for serving
Inexpensive Charcoal Grill-Roasted Beef with Garlic and Rosemary
By AzWench
A pair of kitchen shears works well for punching the holes in the aluminum pan
- 4 teaspoons kosher salt
- 6 medium garlic cloves , minced or pressed through garlic press (about 2 tablespoons)
- 2 tablespoons minced fresh rosemary leaves
- 1 tablespoon ground black pepper
- 1 (3- to 4-pound) top sirloin roast (see note)
- Vegetable oil for cooking grate
- 1 (13 by 9-inch) disposable aluminum roasting pan
Pronto Presto Pizza Dough
By AzWench
1. In the bowl of a heavy-duty stand mixer, combine 1 1/4 cups flour, the olive oil, yeast, and salt
- 2 2/3 cups bread flour, as needed
- 2 tablespoons extra-virgin olive oil
- 1 (1/4-ounce) package (2 1/4 teaspoons) instant yeast
- 1 teaspoon salt
- 1 cup hot tap water
Marshmallow Easter Eggs
By AzWench
In the bottom of a large glass bowl dissolve gelatin in 6 tablespoons water
- 2 envelopes unflavored gelatin
- 6 tablespoons cold water
- 1 1/2 cups sugar
- 1/2 cup water
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- semisweet chocolate chips, melted
Classic Turkey in 5
By AzWench
Preheat the oven to 325 degrees F
- 1 (16 to 18-pound) turkey
- 2 lemons, halved
- 4 sprigs rosemary, plus more for garnish
- 2 large Spanish onions, peeled and quartered
- 4 cups water
- 1 stick butter
- Salt and freshly ground black pepper
Fresh Corn and Avocado Salsa
By AzWench
Slice kernels off the corn, and combine it with all remaining ingredients in a bowl
- 4 ears Sweet Corn
- 2 whole Very Firm Avocados, Diced
- 1/2 Red Onion, Diced
- 1/2 Jalapeno, Seeded And Finely Diced
- 1/2 Hot Chili Pepper, Seeded And Finely Diced
- 1 whole Juice Of Lime
- Plenty Of Chopped Cilantro
- Salt To Taste
- 1 Tablespoon Vinegar
- 1 teaspoon Sugar (optional)