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Recipes
Warming Hummus Soup
By tammy1365
Finely chop up an onion and slice up the mushrooms
- 1 red onion or any onion
- 6 closed cup chestnut mushrooms
- 2 medium-sized carrots
- 4 medium-sized potatoes
- 1 1/2 stock cubes
- 2 tsp minced garlic
- 1 tbsp lemon juice
- 1 tbsp Dijon mustard
- 1 tbsp tomato paste
- 4 heaped tbsp smooth hummus
- 0.75 - 1l of water
- 100g of green beans
Rosemary Walnuts
By tammy1365
Toss all ingredients. Spread evenly on baking sheet and bake at 350 degrees until light brown, about 12 minutes
- 2 cups walnuts
- 2 cloves garlic, grated
- 1 tablespoon minced rosemary
- 2 teaspoons honey
- 1 teaspoon salt
- 1 teaspoon EVOO
Indian-Spiced Chicken with Chickpeas and Spinach
By tammy1365
Place a rack in lower third of oven; preheat to 325°
- vegetable oil
- bone-in chicken legs (thigh and drumstick), skin removed
- Kosher salt
- unsalted butter
- large onions, thinly sliced t
- garlic cloves, chopped
- grated peeled ginger
- ground coriander
- ground cumin
- ground turmeric
- cayenne pepper
- 15-ounce can chickpeas, rinsed
- (or more) low-sodium chicken broth
- baby spinach (about 8 lightly packed cups)
- Greek yogurt
- fresh cilantro leaves with tender stems
Honey Lemon Salmon
By tammy1365
Honey Lemon Salmon in foil is made with sweet honey, tangy lemon and fresh parsley
- 1 large (1 1/2 - 2 pound) salmon fillet or 4 salmon (4-6 ounce) fillets, skin on
- 1/2 tablespoon olive oil
- 1/2 teaspoon sea salt, or to taste
- 1/4 teaspoon freshly cracked black pepper, or to taste
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- 2 tablespoons low sodium soy sauce*
- juice from 1 lemon
- 2-3 tablespoons honey
- 2-3 tablespoons fresh chopped parsley, divided
- Lemon slices (for garnish)
Seared Scallops with Sherry-Caper Vinaigrette
By tammy1365
In bowl, stir first 7 ingredients; season
- 3 tbsp. EVOO
- 1 tbsp. rinsed capers
- 2 tsp. chopped fresh parsley
- 2 tsp. minced shallots
- 2 tsp. sherry vinegar
- 1/4 tsp. Dijon mustard
- 1/4 tsp. sugar
- 2 tbsp. vegetable oil
- 16 large sea scallops
Maple-glazed Salmon
By tammy1365
Sear fish. Top with reduced glaze
- salmon
- fish seasoning
- oil
- maple syrup
- 2-3 splashes 2-3 splashes of vinegar
- 2-3 drops 2-3 drops of liquid smoke
Ham & Leek Hand Pies
By tammy1365
Preheat the oven to 425 degrees
- Flour, for dusting
- 1 package (8 oz.) crescent roll dough
- 1 egg
- 2 tablespoons butter
- 3 large leeks--trimmed, halved lengthwise and thinly sliced, white and pale-green parts only (about 5 cups)
- 1 package (8 oz.) diced ham
- 2 cloves garlic, minced
- 1 teaspoon minced fresh rosemary
- 3/4 teaspoon Dijon mustard
- 4 ounces cream cheese, at room temperature
Black Cod with Swiss Chard, Olives, and Lemon
By tammy1365
serve w/red quinoa with pistachios
- lemon, stem removed
- coriander seeds
- cumin seeds
- olive oil, divided
- 4-ounce pieces skin-on black cod fillet
- Kosher salt and freshly ground black pepper
- garlic clove, choppedt
- (or more) crushed red pepper flakes
- large bunches Swiss chard (about 1 1/2 pound total), ribs and stems removed, leaves torn
- oil-cured black olives, pitted, sliced
- A spice mill (optional)
Samoas
By tammy1365
Girl Scout Cookies are the best and we are always looking forward to that time of year—however, sometimes we get ...
- Cookies:
- 1/2 cup (1 sticks) unsalted butter, room temperature
- 1/4 cup white sugar
- 1 cups flour; plus enough for flouring surfaces
- 1 tablespoons milk
- 1/8 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Coconut Topping:
- 1 1/2 cups sweetened coconut
- 1/2 (14 oz.) can dulce de leche
- 4 oz. dark chocolate chips
- 1 1/2 tablespoons milk
- 1/8 teaspoon salt
Shrimp & Grits Dip
By tammy1365
Preheat the broiler. In a medium pan, bring the milk and 2 cups water to a boil
- 3 cups whole milk
- 1 cup quick grits
- 2 tablespoons butter
- 2 cups shredded cheddar
- 1/4 cup jarred pimientos, drained and diced
- Cooked tail-on shrimp, for dipping
- Thinly sliced scallions, for garnish