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Recipes
Roast Duck Breast
By TFerg
Combine olive oil, thyme, ginger, garlic, salt and pepper to make marinade
- 4-8 ounce duck breasts (without skin)
- 2 tablespoons olive oil
- 1 teaspoon thyme
- 1 teaspoon ginger
- 2 cloves chopped garlic
- 1/4 teaspoon kosher salt
- 1/2 teaspoon cracked white pepper
Sauteed Sweet Radishes ‹ Hello Healthy
By TFerg
Always a garnish never a side
- 20 medium radishes, halved (approx. 2 bunches of radishes)
- 1 tablespoon olive oil, divided
- 1 teaspoon butter
- 2 tablespoons honey
- 2 tablespoons white balsamic
- 1/4 teaspoon sea salt
Roasted Lamb Meatballs with Red Sauce and Polenta
By TFerg
Rachael Ray
- 3 slices whole wheat bread crusts (discarded, chopped)
- 3 cups chicken broth ? Tasty tip
- 11/2 lbs ground lamb
- 1 egg (lightly beaten)
- 2 cloves garlic (grated)
- pepper
- salt
- 1 tbsp extra virgin olive oil (EVOO, plus more for brushing)
- 1 red onion (finely chopped)
- 2 tbsps balsamic vinegar
- 28 ozs tomatoes (crushed fire-roasted)
- 1 cup whole milk (or half-and-half)
- 1 cup polenta
- 2 tbsps honey
- 1 tbsp butter ? Tasty tip
- 1 tbsp rosemary (chopped)
Chipotle-Cabbage Slaw
By TFerg
Crunch, colorful slaw with a little heat!
- 1/2 # Red Cabbage
- 1 Tbs Sugar
- 1/4 C Mayonnaise
- 1 Lime-quartered
- 1 Tbs
- 1 Tbs Chipotle peppers in adobo sauce (Goya has a canned one)
- Combine cabbage, sugar, mayonnaise, juice of 1 lime quarter. Season with salt/pepper.
- Set aside to marinate, stirring occasionally (at least 10 minutes)
Asparagus and Smoked Salmon Bundles Giada
By TFerg
Preheat the oven to 400 degrees F
- 1 bunch asparagus, ends trimmed (about 20 spears)
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh rosemary leaves
- Pinch kosher salt
- Pinch freshly ground black pepper
- 4 to 6 ounces thinly sliced smoked salmon (1 slice per asparagus spear)
Dunlavey Salsa
By TFerg
Easy Sweet Spicy Salsa
- 15 oz. Can of stewed tomatoes with celery and onion
- 10 oz. Can of diced tomatoes with green chilies
- Small Can of chipped green chili peppers
- 1 Clove of garlic (more to taste)
- 1 tsp. Cumin
- 1 Package (1/2 tsp.) Splenda
- 1 Tbs. White Vinegar
- 1 Tbs. Lime juice
- 1/2 Bunch of cilantro
- 1 Medium white onion, cut in quarters
- Salt to taste
- Cayenne to taste
- Tabasco sauce to taste
Greek Salad KT - One bowl Easy!
By TFerg
This easy fast Greek salad might not be the pretiest but it is soooo good!
- 6 tablespoons olive oil
- 1 1/2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1/4 teaspoon sea salt
- 2 cloves minced garlic
- 1 teaspoon dried oregano
- 1 head lettuce chopped
- 3 large plum tomatoes sliced and coarsely chopped
- 1 English cucumber peeled and coarsely chopped
- 1 medium red onion cut in thin rings then soaked for 10 minutes in small bowl of water
- 1 small red pepper chopped
- 3/4 cup Klamath olives
- 3/4 cup crumbled feta cheese
Moroccan Carrots
By TFerg
Unique middle-eastern vegetable dish
- 2 1/2 Pounds carrots, peeled and sliced
- 1/2 Cup olive oil
- 1/2 Cup red wine vinegar
- 1/2 Bunch fresh parsley, snipped
- 2 Cloves garlic, minced
- 2 teaspoons cumin
- 2 teaspoons paprika
- Salt and pepper to taste
Watermelon Jell-O wedges (vodka shots)
By TFerg
Scoop out watermelon and preserve the melon balls
- Equipment:
- 1 12–16 pound watermelon
- 4 cups boiling water
- 4 3-ounce boxes red Jell-O mix
- 2 1-ounce boxes unflavored gelatin
- 4 cups vodka (optional)
- 2 large bowls (one to mix the Jell-O, and one for the watermelon meat you scoop out)
- Melon-baller
- Long skewers (for melon balls that you have scooped out)
- A pot (to boil the water)
- Whisk
- Large cookie sheet pan. Place one paper towel in the middle, then fold two other sheets and place them on either side so the watermelon will sit in the middle.
Key Lime Pie
By TFerg
Easy, tasty, not-too-sweet pie!
- 1/2 Cup fresh lime juice (12-15 Key Limes)
- 4 Tsp grated lime zest
- 4 Egg yolks
- 1 14 Oz can of sweetened condensed milk
- 1 Regular graham crust