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Recipes
Barbecue St. Louis Pork Ribs
By AzWench
Set a smoker to 225 degrees F
- 2 teaspoons paprika
- 1 1/2 teaspoons whole black peppercorns
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon cayenne pepper
- 3 slabs St. Louis style ribs, 2 to 3 pounds each
- 4 tablespoons kosher salt
- 1/3 cup spicy brown mustard
- Special equipment: Smoker and 4 ounces hickory or oak wood chunks or chips
Chicken Parmigiana
By AzWench
Mix the flour and some salt and pepper together on a large plate
- 1/2 cup all-purpose flour
- Salt and freshly ground black pepper
- 8 boneless, skinless chicken breasts, trimmed and pounded flat
- 1 pound thin linguine
- 1/2 cup olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 whole medium onion, chopped
- 3/4 cups chicken stock
- Three 14.5-ounce cans crushed tomatoes
- 1 tablespoon sugar
- 1/4 cup chopped fresh parsley, plus more for serving
- 1 cup freshly grated Parmesan, plus more if needed
- Basil chiffonade, for serving
Skillet Chicken Parmesan
By AzWench
1. Toast bread crumbs in large nonstick skillet over medium-high heat until browned, about 5 minutes
- 1 1/2 cups fresh bread crumbs
- 3 tablespoons olive oil
- 1 1/4 cups grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 2 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- Salt and pepper
- 1/2 cup all-purpose flour
- 4 boneless, skinless chicken breasts (1 1/2 pounds), halved horizontally
- 3 tablespoons vegetable oil
- 3/4 cup shredded mozzarella cheese
- 3/4 cup shredded provolone cheese
Chinese Chicken Skewers
By AzWench
A simple, classic Chinese marinade that has incredible flavor! This Chinese skewer recipe calls for chicken but you...
- MARINADE:
- 3 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon Chinese cooking wine or dry sherry, see note
- 2 teaspoons Sriracha or 1 1/2 teaspoons dried chili flakes (optional)
- 1 teaspoon sesame oil (optional)
- 1 teaspoon white sugar
- 2 garlic cloves, crushed
- 1 1/2 teaspoons fresh ginger, finely grated
- SKEWERS:
- 1 1/2 pound chicken thigh fillets, skinless and boneless
- 12 bamboo skewers, soaked in water for 30 minutes
- 2 tablespoons vegetable or other cooking oil
Pan Seared Steak with Balsamic Herb Cream Sauce
By AzWench
Easy Pan Seared Steak with a deeply caramelized seared crust and the most amazing Balsamic Herb Cream Sauce! This r
- Steak:
- 2 10 -12 oz. each top sirloin steaks 1 1/2“ thick, room temperature*
- Coarsely ground salt and pepper
- 1 tablespoon Vegetable oil
- 3 tablespoons unsalted butter
- 1 sprig of rosemary (optional)
- 3 garlic cloves, peeled, left whole
- Balsamic Herb Cream Sauce:
- 2 tablespoons minced shallot
- 1 garlic clove, minced
- 1/2 cup low sodium chicken broth
- 1/2 cup heavy cream
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 1/2 tablespoons chopped fresh chives
- 1 1/2 tablespoons chopped fresh parsley
- 1 tablespoon unsalted butter
- Salt and pepper to taste
Exotic Yogurt and Saffron Marinated Lamb Chops
By AzWench
Prepare the marinade. Place the saffron in a large, deep nonreactive bowl and grind to a fine powder with a pestle ...
- For the lamb and marinade:
- 1/2 teaspoon saffron threads
- 1 tablespoon warm water
- 2 cups plain whole-milk yogurt
- 1/2 cup fresh lemon juice
- 1 medium onion, finely chopped
- 8 cloves garlic, finely chopped
- 2 tablespoons cracked black peppercorns
- 2 tablespoons chopped candied orange peel, or 4 strips orange zest
- 8 double rib lamb chops (each about 5 to 6 ounces and 2 inches thick)
- For the saffron basting sauce:
- 1/4 teaspoon saffron threads
- 1 tablespoon warm water
- 3 tablespoons salted butter
- 3 tablespoons fresh lemon juice
- Salt and freshly ground black pepper, to taste
Boston Cream Pie Doughnuts
By AzWench
Dough: Heat the milk in a sauce pan
- Dough:
- 3/4 cups milk
- 2 1/2 tablespoons vegetable shortening
- 1 package instant yeast
- 3 tablespoons warm water
- 1 eggs, beaten
- 2 tablespoons sugar
- 3/4 teaspoons salt
- 2 1/4 cups all-purpose flour, plus more for dusting surface
- Vegetable oil, for frying
- Pastry Cream:
- 1 1/2 cups half & half
- 1/2 of a vanilla bean, scraped
- 1/2 cup sugar
- 2 large eggs
- 1 large egg yolk
- 2 tablespoons all purpose flour
- Chocolate Glaze:
- 2 cups confectioners’ sugar, sifted
- 1/2 cup unsalted butter
- 1/4 cup whole milk, warmed
- 1 tablespoon light corn syrup
- 1 1/2 teaspoons pure vanilla extract
- 4 ounces dark chocolate, chopped
Highland Park Pharmacy Chicken Salad Sandwiches
By AzWench
Combine chopped chicken, mayonnaise, egg, celery, salt and pepper
- 2 cups chopped simmered chicken
- 1/4 cup mayonnaise
- 1 hard cooked egg, chopped
- 3 Tablespoons chopped, scraped celery
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- 12 thin or very thin slices whole wheat or white bread (Pepperidge Farm is perfectly sliced)
- Butter, softened
- Pimiento stuffed olives
Greek Salad
By AzWench
Combine all the dressing ingredients (except the feta) in a large bowl
- Dressing:
- 1 cup plain nonfat Greek yogurt
- 1-1/2 tsp garlic, minced
- 1 Tbsp lemon juice
- 2 Tbsp red wine vinegar
- 1 tsp dried oregano
- 1/2 Tbsp honey
- 1 anchovy filet, minced
- 1/2 cup feta cheese, crumbled
- Salad:
- 8 cups romaine lettuce, chopped
- 4 large tomatoes, diced
- 2 large English cucumbers, diced
- 1/2 medium red onion, thinly sliced
- 3/4 cup kalamata olives, halved
- 1/2 cup feta cheese, crumbled
Chips and Fish
By AzWench
Heat oven to 200 degrees F
- For the fries:
- 1 gallon safflower oil
- 4 large Russet potatoes
- Kosher salt
- For the batter:
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- Dash Old Bay Seasoning
- 1 bottle brown beer, cold
- 1 1/2 pounds firm-fleshed whitefish (tilapia, pollock, cod), cut into 1-ounce strips
- Cornstarch, for dredging