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Recipes
Chicken with Creamy Sun-dried Tomatoes and Mushrooms
By tammy1365
Instructions In a shallow bowl, combine the flour, parmesan cheese, salt and pepper
- 2 large boneless and skinless chicken breasts, halved horizontally to make 4 fillets
- 2 tablespoons Tapioca flour (or all purpose or plain flour/s)
- 2 tablespoons finely grated fresh Parmesan cheese (do not include for dairy free option)
- 1 teaspoon salt
- Cracked pepper
- 2 tablespoons reserved sun dried tomato oil (or olive oil)
- 2 tablespoons minced garlic
- 200 g | 7oz jarred sun dried tomato strips in oil, drained (reserve 2 tablespoons of oil for cooking)
- 1 cup sliced mushrooms (250 g | 8 oz)
- 1 1/2 cups milk (reduced fat or full fat milk) OR evaporated milk*
- 1 tablespoon cornstarch (cornflour) mixed with 2 tablespoons of milk**
- 1/3 cup fresh grated Parmesan cheese (do not include for dairy free option)
- 2 teaspoons Italian herbs (optional for added flavour)
- 2 tablespoons fresh shredded basil, to serve
Chicken Meatballs with Sweet Peanut Sauce
By tammy1365
Mix chicken, cilantro, breadcrumbs, onion, garlic, salt and pepper; roll into 1-tablespoon balls
- 1 pound ground chicken
- 1/2 cup chopped cilantro
- 1/4 cup dried breadcrumbs
- 1/4 cup grated onion
- 2 cloves garlic, grated
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons vegetable oil
- 1/4 cup peanut butter
- 2 tablespoons soy sauce
- 3 tablespoons sugar
- 3 tablespoons sesame oil
- Chopped peanuts, for garnish
Grilled Flatbreads with Apples, Bacon, and Onion
By tammy1365
Recipes & Menus | recipes Grilled Flatbreads with Apples, Bacon, and Onion Use store-bought pizza dough as the c...
- 2 tablespoons (1/4 stick) unsalted butter
- 2 tablespoons all-purpose flour plus more
- 1 cup whole milk
- 3/4 cup coarsely grated cheddar, Gruyère, or Fontina cheese (2 ounces)
- Cayenne pepper
- Freshly grated nutmeg
- Kosher salt
- 6 slices thick-cut bacon, cut crosswise into 1/2-inch pieces
- 1 red onion, root end intact, cut into 1/2-inch wedges
- 6 teaspoons olive oil, divided
- Freshly ground black pepper
- 2 firm, tart apples, such as Cortland or Pink Lady, quartered, cored, cut into 1/2-inch wedges
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh thyme
- 1 tablespoon crème fraîche or sour cream
- 1 1-pound store-bought pizza dough, room temperature
Shaved Fennel Salad with Croutons and Walnuts
By tammy1365
Preheat oven to 400°. Place bread on one side of a rimmed baking sheet and walnuts on the other side (they cook at...
- 2 cups coarsely torn sourdough bread
- 1/2 cup walnuts
- 6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
- Kosher salt
- 3 Tbsp. sherry vinegar or red wine vinegar
- 1 garlic clove, finely grated
- 1/4 tsp. crushed red pepper flakes
- 2 fennel bulbs with fronds
- 3/4 cup torn mint leaves
- 1/2 lemon
- 2 oz. Parmesan, shaved
Spicy Creamed Spinach
By tammy1365
Sautee 1st 4 ingredients. Add the rest
- 1 jalapeno, sliced
- 1 T each minced ginger and garlic
- 2 T butter
- 2 9-oz. bags frozen spinach
- 1/4 c. golden raisins
- 2 T cream cheese
- S&P
- toasted cashews, optional
Lamb & Eggplant with Chiles over Orzo
By tammy1365
Bring a large pot of water to a boil, salt it, add the orzo (or penne) and cook until al dente
- Salt and pepper
- 3/4 pound orzo or small penne rigate
- 2 tablespoons EVOO
- 1 pound ground lamb
- 1 small, firm eggplant, peeled and chopped into 1/4-inch pieces
- 2 fresh chile peppers, such as red fresno, holland or jalapeno, seeded and finely chopped
- 1 onion, finely chopped
- 2 large cloves garlic, chopped
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons tomato paste
- 1 can (15 oz.) crushed tomatoes or 2 cups passata or tomato puree
- 1 cup chicken or beef stock
- 1/2 cup dry white wine
- 1/2 cup finely chopped mixed fresh parsley and mint
- 1 cup feta crumbles
- 2 tablespoons butter
3-Ingredient Roasted Lemon Sauce
By tammy1365
Make Ahead Let me be clear about one thing: There is no wrong way to use this sauce
- 3 medium lemons
- 3 cloves garlic, peeled and smashed
- 5 tablespoons olive oil, divided
- 1/2 teaspoon kosher salt
Pancetta Crisps with Goat Cheese and Figs
By tammy1365
Preheat oven to 400°F. Place pancetta in single layer on large rimmed baking sheet
- 12 thin pancetta slices
- 12 arugula leaves
- 12 t soft fresh goat cheese
- Fig jam or preserves
- 6 fresh figs or 6 plump dried Mission figs, halved, or 12 small fresh persimmon wedges
- Chopped fresh thyme
Chipotle Queso with Pumpkin Seeds and Honey
By tammy1365
Place oven rack in the top third of the oven and preheat oven to 500F
- 1 1 1 large Spanish onion, diced
- 2 to 3 2 to 3 3 garlic cloves, grated
- 1 1 1 tablespoon EVOO Extra Virgin Olive Oil
- 1/2 1/2 1/2 tablespoon chipotle in adobo, pured
- Salt
- 1/4 1/4 1/4 cup cilantro, chopped
- 1 1 1 pound Monterey Jack cheese, shredded
- 1/2 1/2 1/2 cup Queso Fresco
- 1/4 1/4 1/4 cup toasted pumpkin seeds
- 2 2 2 tablespoon honey
Herbed Feta Dip
By tammy1365
Blend feta and a splash of water in a food processor
- 6 oz feta
- 1/2 c finely chopped fresh flat-leaf parsley
- 1/4 c finely chopped fresh mint
- 2 T finely chopped fresh dill, plus torn sprigs for serving
- Kosher salt and freshly ground black pepper
- Olive oil