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Recipes
Tomato, Pesto and Mozzarella Tart
By margiekyle
Heat oven to 425 degrees. Place pastry on cookie sheet covered with parchment or a silpat
- 1 sheet of frozen puff pastry, thawed
- 1 egg, beaten
- 2 Tbsp pesto
- 1/2 C Parmesan cheese, grated and enough to sprinkle on top.
- Sliced Tomatoes - number will vary depending on the size of your tomatoes. Mine were small so I used about 6-7. If they are larger you may only need 2-3.
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- 1 C mozzarella cheese, grated
- 1 Tbsp olive oil
- 1 tsp garlic, chopped
- 2 Tbsp fresh basil, sliced
Lemon Crumb Cake
By margiekyle
Heat oven to 350ºF. Melt 1/2 cup butter
- 1 cup butter, softened, divided
- 2-1/2 cups flour, divided
- 1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
- 1/4 cup packed brown sugar
- 1 tsp. CALUMET Baking Powder
- 1/4 tsp. baking soda
- 3/4 cup granulated sugar
- 3 eggs
- 2/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 2 tsp. lemon zest
Burger Stuffed Mushrooms
By margiekyle
Preheat oven to 350°. In a medium bowl, combine ground beef, Worcestershire sauce, yellow mustard and garlic
- 1 lb. ground beef
- 1 tbsp. Worcestershire sauce
- 1 tbsp. yellow mustard
- 2 cloves garlic, minced
- kosher salt
- Freshly ground black pepper
- 16 oz. baby bella mushrooms
- 1 tbsp. extra-virgin olive oil
- 6 slices cheddar, quartered
- Sliced cherry tomato, for garnish
- Sliced gherkins, for garnish
Veggie Black Bean Burger
By margiekyle
Preheat oven (or toaster oven) to 450ºF
- 1/2 can black beans, rinsed and drained
- 1/2 can corn, rinsed and drained
- 1/4 cup yellow onion, grated
- 3 garlic cloves, minced
- 1/3 cup bread crumbs
- 1/4 loaf focaccia
- 1 Russet potato
- 1/2 Roma tomato, sliced
- Salad mix
- Burger condiments
- Salt
- Pepper
Chicken Salad Lettuce Wraps with Grapes and Pecans
By margiekyle
In a large bowl, mix together Greek yogurt, lemon zest and juice, mustard, and dill
- 1/2 c. Greek yogurt
- 1 tsp. lemon zest
- 3 tbsp. lemon juice
- 1 tsp. dijon
- 2 tbsp. chopped dill, plus more for garnish
- kosher salt
- Black pepper
- 1 rotisserie chicken, skin removed and shredded (3 cups)
- 1 c. red grapes, quartered
- 1/2 c. toasted and chopped pecans
- 4 scallions, white and green parts only, sliced (1/4 cup)
- 1 head Boston Bibb lettuce, leaves removed
Greek Lemon Foil Roasted Potatoes
By margiekyle
Toss the potatoes in the mixture of the oil, lemon, garlic, oregano, salt and pepper and wrap in foil
- 1 1/2 pounds potatoes, scrubbed or peeled and cut into 1 inch cubes
- 2 tablespoons olive oil
- 1 lemon, zest and juice
- 3 cloves garlic, chopped
- 2 teaspoon oregano
- salt and pepper to taste
Bacon Ricotta Crostini
By margiekyle
These appetizers are easy for guests to assemble themselves, or if you are going more formal, they are easy to make...
- 1 long baguette
- 2-3 tablespoons olive oil
- salt and pepper
- 15 ounce container ricotta, room temperature
- 1/2 teaspoon salt
- 1/2 pound thick-cut bacon
- honey
- freshly cracked pepper
Sweet and Sour Chicken Lettuce Cups
By margiekyle
Heat a Dutch oven or heavy-bottomed pot over medium-high heat
- 2 tablespoons vegetable oil
- 2 pounds ground chicken (thighs/dark meat preferred)
- Kosher salt and freshly ground black pepper
- One 8-ounce can water chestnuts, minced
- 1 cup finely chopped shiitake mushrooms (chopped in a food processor)
- 2 red bell peppers, cut into small dice
- 2 scallions, thinly sliced up to the pale greens, dark green tops reserved for garnish
- 2 tablespoons zested fresh ginger
- 4 cloves garlic, minced
- 1/2 cup hoisin sauce
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 1 head butterhead lettuce, leaves separated, washed and thoroughly dried
- 1/2 cup roasted cashews, chopped
- Sriracha, for serving
- Fish sauce, for serving
No Knead Rosemary Parmesan Bread
By margiekyle
In a large mixing bowl, combine the yeast and water
- 2 1/4 teaspoons (1 package) instant yeast
- 2 cups lukewarm water
- 4 1/2 cups (574 grams) all-purpose flour
- 2 tablespoons chopped fresh rosemary, plus more for sprinkling
- 1 1/2 teaspoons fine salt
- 3 tablespoons olive oil, divided
- 1/4 cup grated parmesan cheese
Super Fancy Chocolate Cheesecake Cake (and Other Perfect Christmas Desserts)
By margiekyle
Make cheesecake Preheat the oven to 350 degrees F
- Cake Ingredients:
- 1 3/4 cups all-purpose flour
- 2 cups sugar
- 3/4 cups cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk, shaken
- 1/2 cup vegetable oil
- 2 eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup freshly brewed hot coffee
- Cheesecake Ingredients:
- 4 packages (8 ounces each) of cream cheese, room temperature
- 1 teaspoon of vanilla extract
- 1 cup sugar
- 4 eggs, room temperature
- 4 ounces or about 1/2 cup dark chocolate chips, melted and cooled (I used Ghirardelli 60% Cacao)
- Frosting Ingredients:
- 1/2 cup plus 1 tablespoon Dutch-process cocoa powder
- 1/2 cup plus 1 tablespoon warm water
- 3 sticks unsalted butter, room temperature
- 3/4 cup confectioners’ sugar
- Coarse salt
- 24 ounces bittersweet chocolate chips, melted and cooled (plus more for drizzle if desired)
- flaked sea salt