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Recipes
Spiced Chicken Breasts With Lentil and Radicchio Salad
By bjlazyl
Heat oven to 450° F. Heat 2 tablespoons of the oil in a large ovenproof skillet over medium-high heat
- 1/4 cup olive oil
- 4 bone-in, skin-on chicken breast halves (about 2 1/2 pounds)
- 1 teaspoon ground coriander
- Kosher salt and black pepper
- 1 cup dried green lentils
- 3/4 small head radicchio, thinly sliced (about 2 cups)
- 2 clementines, peeled and sliced crosswise, plus 3 tablespoons juice
- 1/4 cup fresh cilantro leaves, plus more for serving
- 2 tablespoons plain yogurt
- 1 tablespoon tahini
Fish Fillets with Tomatoes, Squash, and Basil
By bjlazyl
by The Bon Appétit Test Kitchen
- 2 cups very thinly sliced assorted summer squash (such as zucchini, yellow crookneck, and pattypan)
- 1/4 cup thinly sliced shallots
- 1/4 cup thinly sliced fresh basil, divided, plus 1/4 cup basil leaves
- 20 cherry tomatoes, halved
- 4 tablespoons dry white wine
- 4 tablespoons extra-virgin olive oil, divided
- Kosher salt, freshly ground pepper
- 4 6-ounce skinless white flaky fish fillets (such as Atlantic cod or halibut)
Deviled Potatoes Recipe | MyRecipes.com
By bjlazyl
Preparation 1. Preheat oven to 350°F
- 1 pound petite red potatoes (about 15)
- 1 tablespoon olive oil
- 1 1/2 teaspoons kosher salt, divided
- 1/2 cup sour cream
- 2 tablespoons brined capers, drained and rinsed
- 2 teaspoons chopped fresh flat-leaf parsley
- 2 teaspoons chopped fresh dill
- 2 teaspoons whole grain mustard
- 1 teaspoon lemon zest
- Garnish: chopped fresh flat-leaf parsley
mayonnaise
By bjlazyl
Preparation 1. Whisk together first 5 ingredients in a bowl
- 3 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 large eggs, lightly beaten
- 1 pound lump crabmeat, picked
- 2/3 cup panko
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 3 tablespoons butter
Linguine and Clams with Almonds and Herbs
By bjlazyl
by The Bon Appétit Test Kitchen
- 1/2 cup unsalted, roasted almonds, coarsely chopped
- 2 tablespoons finely chopped fresh chives
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 tablespoon plus 1/4 cup olive oil
- Kosher salt
- 4 large garlic cloves, thinly sliced
- 3/4 teaspoons crushed red pepper flakes
- 1/4 cup dry white wine
- 2 pounds littleneck clams, scrubbed
- 12 ounces linguine
Ginger Pork Recipe | Yummly
By bjlazyl
Mix spices together in small bowl Sprinkle flour on sliced pork Heat oil in frying pan and fry pork (about 4 minute
- Add your own1/2 lb sliced pork
- 1/2 medium onion (sliced)
- 1 1/2 cup sliced cabbage
- 1/8 cup flour
- Spices
- 3 tsp sake
- 3 tsp soy sauce
- 3 tsp mirin
- 2 tsp grated ginger
McCarty's Gallery Restaurant Chocolate Cobbler
By bjlazyl
McCarty's Gallery Restaurant Chocolate Cobbler is has a buttery, tender crust and a melt-in-your-mouth chocolate sa...
- 1/2 cup butter, melted
- 2 cups hot water
- 1 and 1/2 cup granulated sugar
- 1 and 1/2 cup self-rising flour
- 1 cup whole milk
- 2 teaspoon vanilla
- 1 cup brown sugar
- 1/2 cup cocoa powder
Bacon and Shallot Potato Salad
By bjlazyl
Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch
- 2 pounds small waxy white or yellow potatoes, roughly about the same size
- 6 ounces thick-cut bacon, diced
- 1/2 cup thinly sliced shallot
- 3 tablespoons whole grain mustard
- 1 tablespoon red wine vinegar, more to taste
- 1/4 teaspoon kosher salt, more as needed
- Black pepper, as needed
- Chopped parsley, for garnish
Black Bean and Chicken Chilaquiles
By bjlazyl
Preparation Preheat oven to 450°
- Cooking spray
- 1 cup thinly sliced onion $
- 5 garlic cloves, minced
- 2 cups shredded cooked chicken breast $
- 1 (15-ounce) can black beans, rinsed and drained $
- 1 cup fat-free, less-sodium chicken broth
- 1 (7 3/4-ounce) can salsa de chile fresco (such as El Pato) $
- 15 (6-inch) corn tortillas, cut into 1-inch strips
- 1 cup shredded queso blanco (about 4 ounces)
Green Goddess with Labneh
By bjlazyl
Directions In a blender, combine everything until smooth
- 2 bunches 2 bunches tarragon, roughly chopped
- 2 bunches 2 bunches chives, roughly chopped
- 2 cups 2 cups parsley
- 1 cup 1 cup dill
- 3 3 garlic cloves
- 1/2 cup 1/2 cup mayonnaise
- 1 1/2 cups 1 1/2 cups buttermilk
- 1/2 cup 1/2 cup labneh
- 1/2 cup 1/2 cup extra-virgin olive oil
- Juice of 2 lemons
- 1 teaspoon 1 teaspoon salt, plus more to taste
- Freshly ground white pepper, to taste