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Recipes
Latin Burgers with Caramelized Onion and Jalapeno Relish and Red Pepper Mayonnaise
By margiekyle
To make the Latin Burgers: In a large bowl, mix thoroughly by hand the ground beef, the chorizo, the adobo seasoni...
- 3/4 pound ground sirloin 3/4 pound ground chuck
- 1/2 pound raw chorizo, casings removed and crumbled
- 1 tablespoon adobo seasoning
- 1 large onion, grated
- 1/2 cup dry bread crumbs
- 2 tablespoons olive oil
- 2 large yellow onions, finely sliced
- Kosher salt and freshly ground pepper
- 1/2 cup bottled and sliced jalapeno chiles, drained
- 1/2 cup dark brown sugar
- 2 medium jarred roasted red bell peppers, drained
- 3/4 cup mayonnaise
- 6 slices Oaxaca cheese or mozzarella
- 6 hamburger rolls
Garlic & Chicken Piccata
By margiekyle
Keep the vampires away with this extra garlicky chicken piccata! This recipe is great for date night or as a nice f
- 1 head of garlic, peeled
- 4 tablespoons extra-virgin olive oil, plus more for garlic
- 2 chicken breasts, boneless, skinless, cut in half lengthwise
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Flour, for dredging
- 5 tablespoons butter, divided
- 1/4 cup white wine
- 1 lemon, juiced
- 1/4 cup chicken stock
- 1/4 cup capers
- 1/3 cup parsley, chopped
Candied "Lava" Brownies
By margiekyle
Grease an appropriate sized baking dish for your brownie mix/recipe
- 1 box of your favorite brownie mix (prepared according to package directions) or
- your favorite brownie recipe
- 2 tsp hot chocolate mix (no marshmallows)
- "LAVA"
- 1 1/2 Tbsp water
- 1 Tbsp butter
- 1 1/2 Tbsp cocoa powder
- 1/2 c confectioners sugar
- 1/4 tsp vanilla extract
FIRESIDE SAUSAGE WRAPS/BOURBON MUSTARD DIPPING SAUCE
By margiekyle
Preheat a fire, or preheat the oven to 375 degrees F
- SAUSAGE:
- Savory Biscuit mix, recipe follows
- 1/2 cup grated cheddar
- 3/4 cup water
- 24 ounces kielbasa or other fully cooked sausages, cut into 6 (4-ounce) portions
- 6 long sticks, ends whittled to a sharp point, or 6 long kabob sticks
- Essence, recipe follows
- BOURBON MUSTARD SAUCE:
- 1/2 cup Dijon or Creole mustard
- 1/4 cup honey
- 1 tablespoon whiskey
- BISCUITS:
- 2 cups all-purpose flour
- 1/4 cup plus 1 tablespoon powdered milk
- 1 tablespoon baking powder
- 2 teaspoons Essence, recipe follows
- 1/4 teaspoon salt
- 1/2 cup vegetable shortening or lard
- ESSENCE:
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Simple Perfect Enchiladas
By margiekyle
For the sauce: In a saucepan over medium-low heat, combine the canola oil and flour
- 1 tablespoon canola oil
- 2 tablespoons all-purpose flour
- One 28-ounce can enchilada or Mexican red sauce
- 2 cups chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon canola oil
- 1 pound ground beef
- 1 medium onion, chopped
- Two 4-ounce cans diced green chiles
- 1/2 teaspoon salt
- 10 to 14 corn tortillas
- Canola oil, for frying
- 1/2 cup chopped black olives
- 1 cup chopped green onions
- 3 cups grated sharp Cheddar
- Chopped fresh cilantro, for garnish
- Beans and/or rice, for serving
Mary's Baked Beans
By margiekyle
reheat the oven to 350 degrees F
- 6 strips thick-cut bacon
- Three 16-ounce cans regular pork and beans
- 1/2 cup ketchup
- 1/4 cup molasses
- 1/4 cup brown sugar
- 2 tablespoons dry mustard
- 1/2 medium onion, diced
Strawberry Sparkle Cake
By margiekyle
For the cake: Preheat the oven to 350 degrees F
- 15 egg whites
- 1 teaspoon cream of tarter
- 1 1/2 cups plus 2 tablespoons superfine sugar
- 1 cup cake flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- One 3-ounce package strawberry gelatin
- 2 1/2 cups boiling water
- 1 pound package frozen strawberries
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- Whole strawberries, for decorating
Crab Rangoon Dip
By margiekyle
Preheat oven to 350 degrees Cut wontons in diagonally, and then cut again so you have 4 triangles from each wrapp...
- 8 oz cream cheese
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1/4 cup fresh parmesan cheese
- 2 cans (6 oz) crab meat, drained
- 1 cup mozzarella cheese, divided
- 2 tablespoons fresh chives
- 1 clove garlic
- 1/2 teaspoon pepper
- 1 package wonton wrappers
- cooking spray
- 1 tablespoon fresh chives (optional)
Chicken Piccata with Buttery Lemon Noodles
By margiekyle
For the buttery lemon noodles: Cook the pasta according to the package directions
- 8 ounces pasta (fettuccine, linguine, angel hair)
- 1 tablespoon butter
- 1/4 cup finely minced fresh parsley
- Zest and juice of 1 lemon, or to taste
- Kosher salt and freshly ground black pepper
- 2 boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1/2 cup low-sodium chicken broth, plus more if needed
- 1/2 cup dry white wine
- Juice of 1 lemon
- 1/2 cup heavy cream, plus more if needed
- 1 tablespoon drained capers
- 2 cups arugula
- Parmesan shavings, for garnish
- Chopped fresh parsley, for garnish
Shrimp Scampi with Linguini
By margiekyle
For the pasta, put a large pot of water on the stove to boil
- 1 pound linguini
- 4 tablespoons butter
- 4 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 shallots, finely diced
- 2 cloves garlic, minced
- Pinch red pepper flakes, optional
- 1 pound shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper
- 1/2 cup dry white wine
- Juice of 1 lemon
- 1/4 cup finely chopped parsley leaves