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Recipes
Lemon Pots de Creme
By AzWench
Make ahead, silky Lemon Pots de Creme are the ideal light and refreshing dessert while still insistently lemony and
- 2 tablespoons lemon zest
- 3/4 cup fresh lemon juice
- 3/4 cup granulated sugar divided
- 3-1/2 cups heavy cream
- 2 teaspoons pure vanilla extract
- 10 large egg yolks
Pot Roast and Arugula Panini
By AzWench
Heat a large well-seasoned cast iron skillet over medium-low heat
- 8 slices seven-grain bread, about 1/4-inch thick
- 2 1/2 tablespoons Dijon mustard
- 8 ounces creamy Havarti, thinly sliced
- 2 cups (about 12 ounces) leftover shredded pot roast, at room temperature, from Sunday Pot Roast with Mushroom Gravy recipe
- 1 cup baby arugula leaves
- Kosher salt and freshly ground black pepper
Mexican Chicken
By AzWench
Mom used to make us something like this Mexican chicken when we were kids
- 6-8 chicken breasts (I used the thin cut breasts)
- 1 cup yellow cornmeal
- 1 cup flour
- 1 packet taco seasoning (or a blend of Mexican spices)
- 2 eggs
- 1/4 cup oil
- 3 Tablespoons butter
- 1 avocado
- 1 bunch green onions
- Monterey Jack cheese
- sour cream
- salsa
- cilantro
Perfect Pot Roast
By AzWench
The meat you use is important
- 1 whole (4 To 5 Pounds) Chuck Roast
- 2 Tablespoons Olive Oil
- 2 whole Onions
- 6 whole Carrots (Up To 8 Carrots)
- Salt To Taste
- Pepper To Taste
- 1 cup Red Wine (optional, You Can Use Beef Broth Instead)
- 2 cups To 3 Cups Beef Stock
- 3 sprigs Fresh Thyme, or more to taste
- 3 sprigs Fresh Rosemary, or more to taste
Zebra Cake
By AzWench
Do you remember the first time you made a marble cake? I do
- 1 cup granulated sugar
- 4 large eggs
- 1 cup milk (whole, 2% or 1%)
- 1 cup vegetable oil
- 1 teaspoon vanilla
- 2 cups King Arthur Unbleached All-Purpose Flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 tablespoons Double Dutched Dark Cocoa
Pico de Gallo
By AzWench
Chop jalapenos, tomatoes and onions into a very small dice
- 5 whole Roma Tomatoes
- 1/2 whole Large Onion
- 2 whole Jalapenos
- Lots Of Cilantro
- Lime Juice
- Salt To Taste
Gazpacho
By AzWench
Mince up the garlic, cut the onion into slices, and dice up the tomatoes, celery, cucumber and zucchini
- 2 cloves garlic
- 1/2 red onion
- 5 Roma tomatoes
- 2 stalks celery
- 1 large cucumber
- 1 zucchini
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons sugar
- Several dashes hot sauce
- Dash salt
- Dash black pepper
- 4 cups good-quality tomato juice
- 1 pound shrimp, peeled and deveined
- Avocado slices, for serving
- 2 hard-boiled eggs, finely minced
- Fresh cilantro leaves, for serving
- Crusty bread, for serving
Easiest Chocolate Meringue Ice Cream Cake
By AzWench
1. Preheat your oven to 300°F (150° C)
- For the meringue base:
- 4 egg whites
- 250 grams caster sugar
- 2 teaspoons cornstarch
- 4 tablespoons cocoa powder
- 1 teaspoon cider vinegar
- For the ice cream:
- 600 milliliters (about 20 fluid ounces) cold whipping cream
- 396 grams (one 14-ounce tin) sweetened condensed milk
- 1 teaspoon vanilla extract
- 3 tablespoons cocoa powder
- 150 grams finely chopped semisweet chocolate, divided
Low Carb Frozen Margaritas
By AzWench
Make the margaritas: Place all the ingredients in a blender, except the salt, and blend on high until smooth, 1 to...
- 2 cups ice cubes
- 1/4 cup Splenda, optional
- 3/4 cup water
- 4 ounces tequila
- Juice from 2 lemons
- Juice from 2 limes
- Margarita salt
Lemon Cupcakes
By AzWench
I love these zesty little treats with an afternoon cup of tea
- 1 stick plus 1 tablespoon butter, softened
- 4 1/2 ounces caster sugar (superfine)
- Finely grated zest of 1 large lemon (1/2 the zest for the cupcake batter and 1/2 for the icing)
- 2 eggs, beaten
- 5 ounces all-purpose flour
- 1/4 teaspoon baking powder
- For the lemon butter icing
- 6 tablespoons butter, softened
- 6 ounces icing sugar (superfine), sifted
- Finely grated lemon zest, reserved from above
- 1 to 2 teaspoons fresh lemon juice
- 12 crystallized flowers, optional
- Special equipment: 12-cup muffin or cupcake pan