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Recipes
Tri-Colore Orzo
By margiekyle
Bring a large pot of salted water to a boil over high heat
- 1 pound orzo pasta
- 3 tablespoons extra-virgin olive oil, plus 1/4 cup
- 2 cups fresh arugula (about 3 ounces)
- 3/4 cup crumbled ricotta salata cheese (or feta cheese)
- 1/2 cup dried cherries
- 12 fresh basil leaves, torn
- 1/4 cup toasted pine nuts
- 3 tablespoons lemon juice
- 1 1/2 teaspoon salt
- 1 teaspoon freshly ground black pepper
Jalapeno Popper Potato Salad
By margiekyle
Jalapeno Popper Potato Salad is a spicy and delicious twist on regular potato salad
- 3 pounds red potatoes, scrubbed and cut into bite-sized pieces
- 1 (8-ounce) block cream cheese, room temperature
- 1/2 cup mayonnaise
- 1/2 teaspoon garlic powder
- freshly ground black pepper to taste
- 1/4 cup chopped pickled jalapeno peppers
- 2 green onions sliced
- 1 cup shredded Mexican 4-cheese blend
- 6 slices bacon, cooked and crumbled
- 1 fresh jalapeno, thinly sliced
Green Goddess Mayo
By margiekyle
In a food processor, pulse the basil, parsley and scallions until finely chopped
- 1/2 cup loosely packed fresh basil leaves
- 1/4 cup loosely packed fresh parsley leaves
- 4 scallions, green parts only, coarsely chopped
- 1/4 cup finely grated Parmesan
- 2 oil-packed anchovy fillets, drained
- 1/2 cup mayonnaise
- Freshly ground black pepper
Pumpkin Queso Fundido
By margiekyle
1. Preheat the oven to 375 degrees F
- 1 2 -to-3-pound sugar pumpkin
- 8 ounces dried chorizo, diced
- 1 jalapeno pepper (remove seeds for less heat), chopped
- 1 4 -ounce can chopped green chiles
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 3 tablespoons all-purpose flour
- 1 1/2 cups low-sodium chicken broth
- 2 cups shredded mozzarella or Oaxaca cheese
- 1 cup shredded monterey jack cheese
- Chopped fresh cilantro, for topping
- Tortilla chips, for serving
Grilled Corn and Poblano Potato Salad
By margiekyle
Put the potatoes in a large pot and cover with salted water
- 2 pounds medium red-skinned potatoes (about 6)
- Salt and freshly ground black pepper
- 3 ears corn, husks removed
- 2 poblano chiles, charred, peeled, stemmed, seeded and chopped (see Cook's Note)
- 1 cup chopped scallions (white and pale green parts only; about 5 scallions)
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup chopped fresh cilantro
Raspberry Cream Cheese Brownies
By margiekyle
Preheat oven to 350 degrees
- 4 ounces unsweetened chocolate baking squares
- 1/2 cup butter
- 2 1/3 cups sugar
- 1 teaspoon vanilla
- 5 large eggs
- 1 cup flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 8 ounces softened cream cheese
- 3/4 cup raspberry jam
Easy Breadsticks
By margiekyle
Place flour in a large bowl; add the seasonings
- 1 cup flour
- 1/4 cup crisco shortening
- 1/2 cup water
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. garlic powder
- 1/2 tsp. dried oregano
- 1/4 tsp. turmeric
- 1/2 tsp. olive oil
- parchment paper
Drunken Chocolate Covered Strawberry Cake
By margiekyle
PREHEAT oven to 350°F for metal or glass pans, 325°F for dark or coated pans
- CAKE
- 1 box duncan hines devil's food cake mix
- 3.3 ounce box of devil's food instant pudding mix
- l cup water
- 3 large eggs
- 1/3 cup canola oil
- JELLO MIX
- 1 1/2 cups water
- 3 ounce box of strawberry jello
- 12 ounces Delicia strawberries and cream (sparkling malt beverage)
- CHOCOLATE FUDGE MARSHMALLOW FROSTING
- 8 ounces cream cheese, softened
- 7 ounces marshmallow cream
- 3.3 ounce box of chocolate fudge instant pudding mix
- 8 ounces cool whip
Fried Mushrooms with Aioli
By margiekyle
Recipe adapted from Iliana Regan, Elizabeth Restaurant, Chicago, IL
- 1 head garlic
- 1 teaspoon fresh lemon juice
- 2 teaspoons warm water
- 1 egg yolk
- 1/2 teaspoon salt
- 3/4 cup canola oil
- 1/4 cup all-purpose flour
- 1/4 cup rye flour
- Kosher salt and freshly cracked black pepper, to taste
- 3 egg yolks, beaten
- 1 cup heavy cream
- 1/2 cup corn starch, for dredging
- 8 ounces hen-of-the-woods mushrooms, sliced into 2-ounce portions
- 1 tablespoon butter
- 1 cup micro greens or sprouts
- 1 teaspoon fresh lemon juice
- Garlic aioli, for plating
French Onion Melt
By margiekyle
Julia Dowling Rutland, Coastal Living APRIL 2013
- 1 tablespoon butter
- 2 small sweet onions, halved and thinly sliced
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon fresh or dried thyme leaves
- 2 teaspoons dry sherry
- 1 cup (4 ounces) shredded or sliced Jarlsberg, Gruyère or Swiss cheese
- 4 (1/2-inch-thick) diagonally cut French bread slices
- Butter, softened