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Recipes
Watermelon Ancho Chile Salsa
By tammy1365
Sweet and spicy, this watermelon ancho chili salsa is perfect with grilled chicken, pork or seafood -- or just serv
- 2 ancho chiles, seeds removed
- 1/4 small seedless watermelon, cut into 1-inch pieces, about 2 1/2 cups
- 1/2 large beefsteak tomato, chopped
- 1/4 small red onion, chopped
- 1/2 jalapeño, with seeds, chopped
- 1 garlic clove, smashed
- 2 tablespoons fresh lime juice
- Kosher salt
Harissa-and-Maple-Roasted Carrots
By tammy1365
Preheat oven to 450°. Whisk garlic, oil, maple syrup, harissa, and cumin seeds in a small bowl; season garlic mixt...
- 2 garlic cloves, finely grated
- 1/4 cup olive oil
- 1/4 cup pure maple syrup
- 1 tablespoon harissa paste
- 2 teaspoons cumin seeds
- Kosher salt and freshly ground black pepper
- 2 1/2 pounds small rainbow carrots, scrubbed, tops trimmed to about 1/2”, halved
- 1 lemon, thinly sliced, seeds removed
Sesame Soba Noodle Soup
By tammy1365
In a large pot, heat 2 tbsp
- 6 tablespoons toasted sesame oil
- 6 cloves garlic, sliced
- 8 cups low-sodium chicken stock
- 2 tablespoons ponzu sauce
- 1 tablespoon soy sauce
- 2 teaspoons jarred minced ginger
- 1/2 teaspoon crushed red pepper
- 3 star anise pods
- 6 ounces soba noodles
- 2 tablespoons sesame seeds
- 1 pound baby bok choy, trimmed
- 1 large carrot, shredded
Butternut Squash with Roasted Brussels Sprouts, Pecans, and Cranberries
By tammy1365
Instructions How to roast Brussels Sprouts: Preheat oven to 400 F
- Roasted Brussels Sprouts:
- 3 3
- cups
- Brussels sprouts
- ends trimmed, yellow leaves removed
- 3 3
- tablespoons
- olive oil
- 1 /4
- teaspoon
- Salt
- to taste
- 1 1/2 1 1/2
- lb
- butternut squash
- peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
- 2 2
- tablespoons
- olive oil
- 3 3
- tablespoons
- maple syrup
- ½
- teaspoon
- ground cinnamon
- 1 1
- cup
- dried cranberries
- 2 -4
- tablespoons
- maple syrup
- optional
- Roasted Butternut Squash:
- 2 2
- cups
- pecan halves
- 1 1
- cup
- dried cranberries
- 2-4 2-4
- tablespoons
- maple syrup
- optional
Sweet and Tangy BBQ Meatballs
By tammy1365
Pampered Chef
- 2 tsp (10 mL) canola oil
- 1/2 small onion
- 2 cups (500 mL) packed brown sugar
- 1/4 cup (50 mL) orange marmalade
- 3 tbsp (45 mL) Worcestershire sauce
- 2 tbsp (30mL) Smoky Barbecue Rub
- 1 tbsp (15 mL) cider vinegar
- 2 tsp (10 mL) Dijon mustard
- 1 pkg (26 oz or 900 g) frozen fully cooked meatballs (1/2 oz/10 g each)
Blackberry-Molasses Ribs
By tammy1365
Preheat oven to 400 degrees
- 2 racks baby back ribs (about 4 lbs.)
- salt & pepper
- 1 cup blackberries
- 1 clove garlic, crushed
- 1/4 cup ketchup
- 1/2 tablespoon molasses
- 1 teaspoon balsamic vinegar
- 1 teaspoon hot sauce
- 1 teaspoon sugar
Steak al Forno
By tammy1365
Carmalize the onions. Reduce the balsamic and add butter
- red onions
- butter, oil
- balsamic, butter
- steak
- blue cheese
- fresh pepper
Potato-Wrapped Halibut with Sautéed Spinach
By tammy1365
by Greg Atkinson
- 6 4-ounce halibut fillets (each about 1/2 to 3/4 inch thick)
- 4 3-inch-long unpeeled Yukon Gold potatoes, scrubbed
- 8 tablespoons olive oil, divided
- 6 garlic cloves, very thinly sliced
- 10 ounces fresh baby spinach leaves (about 16 cups loosely packed)
Spaghetti with Lemony Grass-Fed Meat Sauce
By tammy1365
In a large saucepan or dutch oven, melt the butter over medium-high heat
- 2 1/2 tablespoons butter
- 2 leeks, green parts discarded and white parts thinly sliced crosswise (about 1 cup)
- Salt and pepper
- 1 1/2 pounds ground grass-fed beef
- 1/2 cup robust red wine, such as cabernet
- 1 1/2 cups chicken broth
- Peel of 1 large lemon, cut into 2-inch strips with a vegetable peeler, then finely sliced into long shreds (about 1/4 cup)
- 1 cup heavy cream
- 1/2 cup chopped fresh mint
- 1 pound spaghetti, cooked
Cucumber Lime Dip
By tammy1365
Pampered Chef
- 1 brick cream cheese
- 1 cucumber
- 1 garlic clove
- 1 small onion
- 1 lime