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Recipes
Chipotle-Orange Wings
By tammy1365
1. Position a rack in the top third of the oven; preheat to 450°
- Wings
- 4 lbs. chicken wings
- 2 tbsp. canola oil
- 1 tbsp. salt
- 1 tsp. pepper
- Glaze
- 1 cup thawed frozen orange juice concentrate (no calcium added)
- 1 tsp. chipotle chili powder
- Topping
- Orange zest
Roast Pork Shoulder with Star Anise and Soy Sauce
By tammy1365
Grind star anise and coriander seeds in spice mill or with mortar and pestle
- 4 star anise pods
- 1 tablespoon coriander seeds
- 1 red Fresno chile
- 3 garlic cloves
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce (such as nam pla or nuoc nam)
- 1 teaspoon hot smoked Spanish paprika
- 1 7–8-pound skin-on, bone-in pork picnic shoulder
- Kosher salt and freshly ground black pepper
- A spice mill or a mortar and pestle
Crook's Corner Shrimp and Grits
By tammy1365
Crook's Corner is a restaurant in Chapel Hill, NC
- 2 cups water
- 1 (14 1/2 ounce) can chicken broth
- 3/4 cup half-and-half
- 3/4 teaspoon salt
- 1 cup regular grits (I used quick grits and they were fine)
- 3/4 cup shredded cheddar cheese
- 1/4 cup grated parmesan cheese
- 2 tablespoons butter
- 1/2 teaspoon Tabasco sauce
- 1/4 teaspoon white pepper
- 3 slices bacon
- 1 lb medium shrimp, peeled and deveined
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
- 1/4 cup flour
- 1 cup sliced mushrooms
- 1/2 cup sliced green onion
- 2 cloves garlic, minced
- 1/2 cup fat-free low-sodium chicken broth
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon Tabasco sauce
- lemon wedge
Barbecued Sauce
By tammy1365
Heat oil in a medium saucepan over medium heat
- 2 tablespoons vegetable oil
- 1/4 cup tomato paste
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup apple cider vinegar
- 1/2 cup fresh orange juice
- 1/3 cup light brown sugar
- 1/3 cup mild-flavored (light) molasses
- 2 tablespoons Worcestershire sauce
- 2 teaspoons mustard powder
- Kosher salt
- 1 3 1/2–4-pound chicken, cut into 10 pieces (breasts halved)
- 2 tablespoons 4-3-2-1 Spice Rub
Strawberry Caprese Salad
By tammy1365
Layer or toss
- 4 4 4 oz. goat cheese
- 1/2 1/2 1/2 c. sliced strawberries
- fresh basil leaves
- olive oil
- balsamic vinegar
- fresh cracked pepper
Pepperoni Pizza Puffs
By tammy1365
Preheat the oven to 375 degrees
- 3/4 cup flour
- 3/4 teaspoon baking powder
- 3/4 cup whole milk
- 1 egg, lightly beaten
- 4 ounces cheese, shredded (about 1 cup)
- 4 ounces pepperoni, cut into small cubes (about 1 cup)
- 1/2 cup store-bought pizza sauce
- 2 tablespoons finely chopped fresh basil
- 1 red bell pepper, sliced
Romano Beans with Mustard Vinaigrette and Walnuts
By tammy1365
Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes
- 1 cup 1 cup walnuts
- 3 lb. 3 lb. Romano beans or green beans, trimmed
- 3 Tbsp. 3 Tbsp. red wine vinegar
- 2 Tbsp. 2 Tbsp. Dijon mustard
- 1 1 garlic clove, finely grated
- 2 Tbsp. 2 Tbsp. extra-virgin olive oil, plus more for drizzling
- 1/2 1/2 lemon
- 3/4 cup 3/4 cup very coarsely chopped parsley
- Freshly ground black pepper
Dan Dan Noodles & Pickled Cucumber Salad
By tammy1365
Directions For the pickled cucumbers: Combine all ingredients
- For the pickled cucumber salad:
- 2 cupscucumbers, thinly sliced
- 1/2 cupred onion, thinly sliced
- 3/4 cuprice wine or white wine vinegar
- 1 Tablespoonsugar
- 1 teaspoonsalt
- For the noodles:
- 1/2 poundpasta (Recommended: Whole Wheat Linguine)
- 1/4 cupdry sherry
- 1/4 cupchicken broth
- 3 heaping Tablespoons chunky peanut butter
- 2 Tablespoonssoy sauce
- 1 Tablespoonbrown sugar
- 1 Tablespoonchili garlic sauce
- 1 teaspoontoasted sesame oil
- 1/4 cupred bell pepper, small dice
- 2 Tablespoonsfinely grated fresh ginger
- 2 Tablespoonsminced garlic
- 12 ouncesground turkey
Red Wine Potatoes
By tammy1365
from my mechanic years ago
- red potatoes
- butter
- red wine
- garlic
- rosemary
- scallions
- S&P
Spaghetti with Green Tahini Sauce & Brazil Nut Parmesan - Vegan, Gluten-Free
By tammy1365
Cook pasta, then drain and rinse briefly under cold water
- PASTA:
- 7 ounces spaghetti of choice (gluten-free, grain-free, etc…)
- 4 cups spinach, finely sliced and packed
- 2 spring onions, finely sliced
- 2 cups cherry tomatoes, halved
- 1/2 teaspoon sea salt
- TAHINI SAUCE:
- 1 cup fresh basil, packed
- 1/4 cup tahini
- 1/4 cup cashews
- 1/2 cup water
- 1/2 cup lemon juice (about 3 lemons)
- 4 cloves garlic
- 1 teaspoon sea salt
- Freshly cracked black pepper, to taste
- 1/4 cup Brazil nut Parmesan, to top