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Recipes
Chicken Enchiladas With Salsa Verde
By bjlazyl
Prepare the chicken: Place chicken parts in a large saucepan with onion, garlic and salt, and cover with water
- 2 pounds bone-in chicken thighs or breasts, or a mixture
- 1 small white onion, cut in half
- 4 cloves of garlic
- 1 tablespoon kosher salt
- 1 pound fresh tomatillos, husked, rinsed and cut into quarters (use canned if you can't find fresh)
- 1 small white onion, peeled and chopped
- 1 clove of garlic, peeled and chopped
- 2 serrano chiles or more to taste, seeds removed if you want it less spicy, stemmed and roughly chopped
- 4 to 5 tender stems of fresh cilantro, with leaves, roughly chopped
- Salt to taste
- 1/2 cup neutral oil, like canola
- 12 yellow corn tortillas
- 1 cup crumbled queso fresco or cotija cheese
- 1 cup Mexican crema, or use crème fraîche or sour cream
- 1 medium-size white onion, peeled and chopped (optional)
Yucatan Shrimp
By bjlazyl
In a small saucepan set over low heat, melt 1 tablespoon of butter
- 4 tablespoons unsalted butter
- 1 large clove garlic, minced
- Juice of two large limes
- 1 tablespoon Indonesian sambal (preferably sambal oelek, by Huy Fong, though sriracha will work as well)
- Kosher salt
- freshly ground black pepper to taste
- 1 pound large, fresh, shell-on shrimp
- 1 teaspoon jalapeño, seeded and chopped (optional)
- 2 tablespoons chopped cilantro
Recipe: Smoked Brisket
By bjlazyl
Directions 1. Place the brisket on a large baking sheet and pat dry with paper towels
- to to
- 9 9 9
- 1/4 1 1/2 1 2 2 2 9 1 1/2 tablespoons freshly ground black pepper 1 tablespoon dark brown sugar 2 teaspoons Aleppo pepper flakes 2 teaspoons garlic powder 2 teaspoons cumin Two 9
- by
- 13 13 13
Steamed Artichokes With Mint Pesto
By bjlazyl
Directions Trim the artichokes
- 4 large artichokes
- 1 lemon
- 1 cup fresh mint leaves
- 1/3 cup roasted cashews
- 1 small clove garlic
- kosher salt and black pepper
- 1/3 cup olive oil
Three Sisters Stew
By bjlazyl
Season pork with cumin, salt and pepper
- 1 pound trimmed pork loin, cut into 1-inch cubes
- 1 teaspoon ground cumin
- Kosher salt, as needed
- Black pepper, as needed
- 2 tablespoons neutral oil, such as canola
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 4 cups turkey or chicken stock, preferably homemade or low-sodium
- 1 medium yellow squash, diced
- 1 (15-ounce) can pinto beans, drained
- 1 (15-ounce) can black beans, drained
- 1 (14 1/2-ounce) can chopped tomatoes
- 2 cups fresh or frozen corn kernels
- 1 (4-ounce) can roasted green chiles (1/2 cup)
- 1/2 bunch fresh cilantro, roughly chopped
Savory bread pudding with corn, cheddar and thyme
By bjlazyl
Preheat the oven to 375 degrees
- 2 tablespoons unsalted butter, plus more for greasing the pan
- 8 cups (1 lb) good quality dense white bread, such as Italian or French bread, cut into 1-inch chunks
- 1 medium yellow onion finely chopped (about 1 1⁄2 cups)
- Kosher salt and fresh black pepper
- 3 cups (16 oz) frozen sweet white corn kernels, preferably organic
- 1/2 cup chopped green onions, including green parts (about 4 green onions)
- 1 clove garlic, minced 1 tablespoon sweet paprika
- 2 teaspoons fresh thyme leaves
- 2 cups whole milk
- 3 ⁄4 cup cream
- 4 large eggs
- 1 1/2 cups shredded white cheddar cheese
- 1 small sweet potato (1/2 lb), peeled and cut into 1-inch chunks (or 1 cup leftover mashed sweet potato)
- 1 cup whole milk
- 4 tablespoons unsalted butter, melted and cooled
- 1 large egg
- 4 1⁄4 cups bread flour, plus more if needed
- 1 package (2 1⁄4 teaspoons) instant yeast
- 3 tablespoons sugar
- 2 1⁄2 teaspoons kosher salt
- 2 tablespoons honey
- 2 tablespoons unsalted butter, melted and warm
- 3 slices thick-cut applewood smoked bacon
- 1 1/2 lbs Brussels sprouts, trimmed and halved
- 2 tablespoons butter olive oil as needed
- Kosher salt and freshly ground black pepper
- 2 tablespoons molasses
- 1/3 cup chopped toasted pecans
Skinny Bang Bang Shrimp Recipe | Yummly
By bjlazyl
1 lb shrimp (about 50 shrimp), cooked or uncooked
- 1 lb shrimp (about 50 shrimp), cooked or uncooked. shelled or deveined.
- 10 skewer sticks (optional)
- 3 T chobani plain greek yogurt
- 3 T chopped green onion, plus more for garnish
- 1 1/2 T sweet chili sauce (I used Franks brand)
Dale's Can't Stop Eating It Salad — Temp-tationista
By bjlazyl
1. In a large bowl top lettuce with celery & onion
- 2 heads of iceberg lettuce, chopped
- 2 celery stalks, chopped (not too large a chop)
- 1 white or yellow onion, chopped (not too large a chop)
- 1 cup mayonnaise
- 2 tbs Apple cider vinegar
- 1 cup sour cream
- 1 tbs Sugar or splenda
- Parmesan cheese
- Fresh ground black pepper
- 4-5 bacon slices fried crisp & crumble (or microwave)
Wild Rice, Farro, and Tangerine Salad
By bjlazyl
by Joseph Lenn
- 4 sprigs thyme, divided
- 4 cups low-sodium vegetable broth, divided
- Kosher salt
- 1 cup wild rice
- 1 cup farro
- 4 tangerines or 2 oranges
- 1/4 cup vegetable oil
- Freshly ground black pepper
- 4 scallions, green parts only, thinly sliced
Saladu Ñebbe (Black-Eyed Pea Salad)
By bjlazyl
In a large bowl, whisk together the lime juice and parsley
- 1 ⁄4 cup fresh lime juice
- 1 cup roughly chopped parsley
- 1 cup canola oil
- 5 cups cooked black-eyed peas
- 1 o scallions, roughly chopped
- 1 red bell pepper, stemmed, seeded, and finely chopped
- 1 medium tomato, cored, seeded, and finely chopped
- 1 medium cucumber, seeded and finely chopped
- 1 habanero or Scotch bonnet chile, stemmed, seeded, and minced
- Kosher salt and freshly ground black pepper, to taste