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Recipes
Avocado Tartare
By bjlazyl
In a medium bowl, stir the olive oil with the onion, mustard, lemon juice, capers, parsley
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons minced red onion
- 1 tablespoon Dijon mustard, plus more for garnish (optional)
- 1 tablespoon fresh lemon juice
- 1 tablespoon drained capers
- 1 tablespoon chopped parsley
- 1/2 small jalapeño, minced
- 3 drops of Worcestershire sauce
- Kosher salt
- Freshly ground pepper
- 2 medium Hass avocados, peeled and finely diced
- Toasted baguette slices, for serving
Morel and Asparagus Spaghetti
By bjlazyl
In this bright spring pasta dish of morels, asparagus, and cream, dried morels are rehydrated in boiling water that...
- SERVES 6
- INGREDIENTS
- 1/2 oz. dried morel mushrooms (about 5 mushrooms)
- 1 lb. spaghetti
- 1/4 cup olive oil, plus more for drizzling
- 3 tbsp. unsalted butter
- 6 garlic cloves, thinly sliced
- 3 medium shallots, finely chopped
- 1 bunch asparagus (1 pound), ends trimmed and cut into 1-inch pieces
- 3/4 cup vegetable stock
- 1/2 cup heavy cream
- Juice and zest of 1 lemon
- Kosher salt and freshly ground black pepper, to taste
- 1/4 cup grated parmesan cheese, plus more for serving
Not-So-Average Nachos
By bjlazyl
t Makes They look like they’re slathered in a pile of melted cheese but that rich and gooey Directions Whi...
- 3 tablespoons cornstarch
- 1 1/2 cups 1% milk, divided
- 1 tablespoon olive oil, divided
- 1 yellow onion, finely chopped
- 1 large poblano chile, chopped
- 8 ounces pepper Jack cheese, shredded (about 2 cups)
- 1 tablespoon fresh lime juice
- 1 1/2 teaspoon kosher salt, divided
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 4 cups shredded rotisserie chicken
- 1 (11-oz.) bag tortilla chips
- 1 cup drained and rinsed canned black beans
- Check 1 1/2 cups thinly shredded purple cabbage
- 1/2 cup drained fresh pico de gallo
- 1/2 cup loosely packed cilantro leaves and tender stems
Pasta Ponza
By bjlazyl
Directions Place an oven rack in the center of the oven
- Butter for greasing
- 2 cups (12 ounces) red cherry or grape tomatoes, halved
- 2 cups (12 ounces) yellow cherry or grape tomatoes, halved
- 1/4 cup capers, rinsed and drained
- 1 tablespoon extra-virgin olive oil, plus extra for drizzling
- 1/2 teaspoon kosher salt, plus extra for seasoning
- 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
- 1/2 cup Italian-style seasoned breadcrumbs
- 1 pound ziti or other short tube-shaped pasta
- 1 1/4 cups (2 1/2 ounces) Pecorino Romano cheese, grated
- 1/4 cup chopped fresh flat-leaf parsley
Recipe: Slow Cooker Bolognese Sauce
By bjlazyl
Heat the olive oil in a Dutch oven or large skillet over medium heat until shimmering
- serve:
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 stalks celery, finely chopped
- 1 medium carrot, finely chopped
- 2 teaspoons kosher salt, divided
- 2 to 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 1/2 to 2 pounds lean ground beef
- 1 /2 teaspoon dried thyme, or 1 teaspoon fresh thyme leaves
- 1 /2 teaspoon dried oregano, or 1 teaspoon minced fresh oregano leaves
- 1 /2 teaspoon freshly ground black pepper
- 1 /8 teaspoon ground nutmeg
- 1 cup whole or 2% milk
- 1 cup dry white or red wine
- 2 (28-ounce) cans whole peeled tomatoes
- 1 bay leaf
- Cooked pasta or polentaShredded Parmesan cheese (optional)
Classic Ranch Dressing
By bjlazyl
For the seasoning mix: In a bowl, whisk all the ingredients together
- 1 ½
- teaspoons dried chives
- 1 1
- teaspoon dried parsley
- 1 1
- teaspoon dried dill
- 1 1
- tablespoon onion powder
- 1 1
- teaspoon garlic powder
- 1 1
- teaspoon salt
- ¼
- teaspoon black pepper
- ¼
- teaspoon mustard powder (optional)
- 2 2
- tablespoons buttermilk powder (optional)
- ½
- cup chilled sour cream or mayonnaise
- ½
- cup chilled buttermilk
- Salt, to taste
- Nutritional Information
- Nutritional analysis per serving (9 servings)
- 34 calories; 2 grams fat; 1 gram saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 0 grams protein; 7 milligrams cholesterol; 64 milligrams sodium
- Powered by Edamam
Spiced Cranberry Chutney
By bjlazyl
Directions Combine 6 oz (1 3/4 cups) fresh or frozen cranberries, 1/2 cup hot or sweet pepper jelly, 1/4 cup golde...
- 6 oz (1 3/4 cups) fresh or frozen cranberries
- 1/2 cup hot or sweet pepper jelly
- 1/4 cup golden raisins
- 2 tbsp each dark brown sugar and cider vinegar
- 1/2 tsp each coriander and mustard seeds
- 3 inch strip of lemon zest
- 1/2 cup chopped red onion
- 1 cinnamon stick
Portuguese Egg Custard Tarts
By bjlazyl
On a lightly floured surface, roll puff pastry into an 18-inch/46-centimeter square
- 14 ounces all-butter puff pastry, thawed if frozen
- 1 cup/200 grams granulated sugar
- 1 cinnamon stick
- 1 cup plus 6 tablespoons/330 milliliters whole milk
- 1/2 cup/65 grams all-purpose flour
- 6 large egg yolks
- Ground cinnamon, for serving
Grilled Pork Tenderloin a la Rodriguez with Guava Glaze and Orange-Habanero Mojo
By bjlazyl
Directions Watch how to make this recipe Preheat a grill to high
- 2 pork tenderloins (about 1 1/2 pounds each)
- 2 tablespoons canola oil
- Salt and freshly ground pepper
- Guava Glaze, recipe follows
- Orange-Habanero Mojo, recipe follows
- 1 cup guava jelly, or apricot jam
- 1/4 cup Dijon mustard
- 1/4 cup freshly squeezed orange juice
- Salt and freshly ground pepper
- 2 tablespoons canola oil
- 1 small red onion, finely chopped
- 4 cloves garlic, finely chopped
- 1/2 cup fresh lime juice
- 3 cups freshly squeezed orange juice
- 1/2 habanero chile, seeded and finely chopped
- 2 tablespoons chopped fresh cilantro leaves
- 1 teaspoon cumin seeds
- Salt and freshly ground pepper
Greek Salad with Orzo and Black-Eyed Peas
By bjlazyl
by Paul Grimes and Shelley Wiseman
- 3/4 cup orzo
- 1 (15-ounce) can black-eyed peas, drained and rinsed
- 1 large tomato, diced (1 cup)
- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons red-wine vinegar
- 2 tablespoons extra-virgin olive oil, divided
- 1/2 seedless cucumber, halved lengthwise, cored, and diced (1 cup)
- 1/2 cup pitted Kalamata olives, slivered
- 1/3 cup thinly sliced red onion
- 1 teaspoon grated lemon zest
- 2 tablespoons fresh lemon juice
- 1 tablespoon finely chopped oregano
- 2 to 3 cups coarsely chopped romaine
- 1/2 pound feta, crumbled (1 cup)
- 4 to 8 peperoncini