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Recipes
Fresh Corn Carbonara
By bjlazyl
Anna Stockwell
- 12 ounces spaghetti or linguine
- Kosher salt
- 6 slices thick-cut bacon (about 6 ounces), cut into 1/4" strips
- 4 ears of corn, kernels cut off (about 3 cups), cobs reserved
- 1/2 cup heavy cream
- Freshly ground black pepper
- 1/2 cup grated Parmesan (about 2 ounces), plus more to serve
- 1/2 cup fresh basil leaves, coarsely chopped, divided
Slow Cooker Sunday: Impossibly easy Parmesan chicken and wild rice soup
By bjlazyl
Directions: To the slow cooker, add the carrots, celery, garlic, onion, wild rice, thyme leaves, Parmesan rind an...
- 3 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 yellow onion, diced
- 1 cup uncooked wild rice
- 1 teaspoon fresh thyme leaves
- 1 Parmesan rind
- 4 large, boneless, skinless chicken breasts
- 64 ounces chicken stock (possibly more may be needed)
- Kosher salt and pepper, to taste
- Shredded Parmesan cheese, for topping
girlinspired
By bjlazyl
Place 1/2 cup butter in a 9×13 heavy glass baking dish
- 2 cups milk
- 4 eggs
- 1 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 4 Tablespoons granulated sugar
- 1/2 cup butter (melt in pan per instructions; do not blend with other ingredients)
- 1 lemon and powdered sugar (for garnish)
Avocado Chicken Salad
By bjlazyl
Directions1. In a large bowl, toss the chicken, scallions and celery to combine
- Meat from 1 rotisserie chicken, chopped
- 1 bunch scallions, chopped
- 4 stalks celery, chopped
- 2 avocados, 1 halved and 1 chopped
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 2 tablespoons rice vinegar
- 2 tablespoons mayonnaise
- 1/2 cup parsley leaves
- 1/4 cup chopped dill
- Salt and freshly ground black pepper
- Read more: Avocado Chicken Salad | Recipes - PureWow
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Asian-Style Pork Burgers
By bjlazyl
Light a grill or preheat a grill pan
- 1 1/2 pounds ground pork
- 2 scallions, thinly sliced
- 1 tablespoon finely grated fresh ginger
- 1 large garlic clove, minced
- 1 1/2 teaspoons Asian sesame oil
- Kosher salt and freshly ground pepper
- 4 hamburger buns, split
- 2 cups coleslaw mix
- 2 teaspoons rice vinegar
- 1 teaspoon soy sauce
Sugar Snap Pea and Prosciutto Salad
By bjlazyl
Blanch the sugar snaps in a medium saucepan of boiling salted water until crisp-tender, about 1 minute
- 3/4 pound sugar snap peas
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon finely grated lemon zest
- 1 1/2 tablespoons fresh lemon juice
- 3 tablespoons finely chopped mint
- 3 ounces thinly sliced prosciutto, cut into thin strips
- Salt and freshly ground pepper
Chilled Asparagus Soup
By bjlazyl
by Jean Touitou
- 6 tablespoons olive oil, divided, plus more for drizzling
- 2 medium onions, thinly sliced
- 3 pounds asparagus cut into 1/2" pieces
- Kosher salt and freshly ground black pepper
- 4 cups low-salt chicken broth
- 8 ounces fresh spinach
- 6 thin asparagus spears, tips removed, stalks halved crosswise, thinly sliced lengthwise
Herb-Crusted Pork Roast with Ginger-Fig Compote
By bjlazyl
In a bowl, combine the garlic, rosemary, thyme, mustard, lavender and 1/4 cup of the olive oil
- 6 large garlic cloves, smashed and chopped
- 2 teaspoons chopped rosemary
- 2 teaspoons chopped thyme
- 2 teaspoons whole-grain mustard
- 1 teaspoon dried lavender
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- One 1 1/2-pound boneless pork loin roast
- 1 cup water
- 1/4 cup honey
- 2 tablespoons fresh lemon juice
- One 1-inch piece of fresh ginger, peeled and very thinly sliced
- 6 allspice berries, cracked
- 6 black peppercorns, cracked
- 8 dried figs, left whole
- Salt and freshly ground pepper
- 1/4 cup raisins
- 1/2 cup dry red wine
- 3/4 cup low-sodium chicken broth
Jalapeño Cheese Crisps
By bjlazyl
Preheat oven to 375º. Line a large baking sheet with parchment paper
- 1 c. finely shredded Parmesan
- 1/2 c. shredded cheddar (preferably aged)
- 1 jalapeño, sliced thinly
- 4 slices bacon, cooked and crumbled
Roast Hen with Yassa Marinade
By bjlazyl
In a blender or food processor, pulse all of the ingredients except the hens until chunky
- 1 1/2 cups tamari
- 1 1/2 cups grapeseed or canola oil
- 1/4 cup mint leaves with stems
- 1 medium onion, chopped
- 1 fresh Thai bird chile with stem
- 1 tablespoon finely grated lemon zest
- 1 tablespoon Dijon mustard
- 1 teaspoon thyme leaves with stems
- 1/2 teaspoon kosher salt, plus more for seasoning
- Four 1 1/4- to 1 1/2-pound Cornish game hens