Margiekyle's profile page
Recipes
White Wine and Lillet Cocktail
By margiekyle
Combine the very cold Lillet Blanc and Sancerre in a large chilled wine goblet
- 3 ounces (6 tablespoons) Lillet Blanc, very cold
- 3 ounces (6 tablespoons) Sancerre wine, very cold
- 1 (2-inch by 1/2-inch) strip orange peel, white pith removed
- Ice
- 1 white peach, sliced, for garnish
Apricot Glazed Bacon Wrapped Cajun Pork Tenderloin
By margiekyle
Rub the pork tenderloin with the mixture of the cajun seasoning and brown sugar and wrap it up in the bacon
- 1 1/2 pound pork tenderloin
- 1 tablespoon cajun seasoning
- 2 tablespoon brown sugar
- 6 strips bacon
- 3 tablespoons apricot preserves
- 1 tablespoon grainy dijon mustard
Almost-Famous Spinach-Artichoke Dip
By margiekyle
Bring a large pot of salted water to a boil
- Kosher salt
- 2 10 -ounce bags spinach, stems removed
- 1 tablespoon unsalted butter
- 2 tablespoons minced onion
- 1 clove garlic, minced
- 2 teaspoons all-purpose flour
- 1 1/4 cups whole milk
- 1/2 teaspoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1 1/4 cups grated parmesan cheese
- 1/4 cup sour cream, plus more for serving
- 1/2 cup shredded white sharp cheddar cheese
- 1/2 cup frozen artichoke hearts, thawed, squeezed dry and roughly chopped
- Tortilla chips and salsa, for serving
Puff Pastry Lemon Rolls
By margiekyle
Heat the oven to 375 degrees
- 1 box Pepperidge Farms puff pastry, thawed
- 1 cup lemon curd*
- 1 cup powdered sugar
- 1 lemon
- 1/4 cup sliced almonds, chopped (optional)
- 1 lemon
- 1/2 cup sugar
- 3 tablespoons butter, softened
- 2 eggs
- pinch kosher salt
Aussie Chicken
By margiekyle
Aussie chicken is easy to make and oh so flavorful
- 4 skinless, boneless chicken breast halves, pounded to 1/2 inch thickness
- 2 teaspoons seasoning salt
- 6 slices bacon, cut in half
- 1/2 cup prepared yellow mustard
- 1/2 cup honey
- 1/4 cup light corn syrup
- 1/4 cup mayonnaise
- 1 tablespoon dried onion flakes
- 1 tablespoon vegetable oil
- 1 cup sliced fresh mushrooms
- 2 cups shredded Colby-Monterey Jack cheese
- 2 tablespoons chopped fresh parsley
Potato and Sausage Breakfast Popover Casserole
By margiekyle
Serves 6
- 2 Large eggs
- 1 Cup whole milk
- Salt
- 1 Cup all-purpose flour
- 1 Tablespoon unsalted butter, melted
- 2 Scallions, chopped
- 3/4 Pound Yukon Gold potatoes (about 2), peeled and cut into 1/4-inch dice
- 1 (12-ounce) package bulk sausage meat
- 2 Tablespoons vegetable oil
- 1/2 Cup grated Parmesan cheese
Lemon-Blueberry Crumb Bars
By margiekyle
Heat oven to 350ºF. Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides
- 1/2 cup butter
- 1 pkg. (2-layer size) yellow cake mix
- 2 eggs, divided
- 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1/2 cup sugar
- 1 Tbsp. zest and 3 Tbsp. juice from 1 lemon
- 2-1/2 cups fresh blueberries
Swirly Temples
By margiekyle
Bring the granulated sugar, honey, salt and 2 tablespoons water to a gentle simmer in a small saucepan over medium ...
- 1/4 cup plus 3 tablespoons granulated sugar
- 2 tablespoons honey
- Pinch of salt
- 2 cups chopped fresh or frozen rhubarb, thawed if frozen
- 1/2 cup heavy cream
- 3 tablespoons mascarpone cheese or clotted cream, at room temperature
- 2 tablespoons confectioners' sugar
- 8 slices pound cake or 8 crumpets
- Strawberry preserves, for spreading
Greek Quesadillas with Tsatziki
By margiekyle
Wash the spinach, then wilt it down in a pan (or even in the microwave) for a few minutes
- 7 ounces/200 grams fresh spinach
- 2 scallions/spring onions, chopped finely
- 1 tablespoon chopped dill
- 2.5 ounces/70 grams feta cheese
- 3 or 4 chopped sun-dried tomatoes (optional)
- 4 flour tortillas (I used 20cm-diameter ones)
- salt and pepper for seasoning and a little olive oil for cooking
- 1 cup/285 grams Greek yoghurt (don’t use ordinary yoghurt – it’s too thin)
- 1/2 a small clove of garlic, chopped finely or minced
- 1 medium cucumber, diced finely
- 1 teaspoon chopped dill
- a couple of squeezes lemon juice
- black pepper and a drizzle of olive oil
Cheeseburger Quesadillas
By margiekyle
In a large skillet on medium high heat, heat the olive oil
- 1 lb. ground beef
- 2 tbsp. olive oil
- 1 medium yellow onion, chopped
- 2 tbsp. Worcestershire Sauce
- 1/4 c. ketchup
- 1/4 c. real bacon bits, or chopped bacon
- salt and pepper to taste
- 2 tsp. onion powder
- 2 tsp. garlic powder
- 2 c. sharp cheddar cheese
- 2 large soft flour tortillas
- vegetable oil for brushing
- red crushed pepper flakes for sprinkling