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Recipes
Lemon Spaghetti
By vail28
Zest lemon in to a large bowl, whisk in lemon juice, olive oil, cheese, and salt into a bowl
- Zest of 1/2 of a lemon
- 1/8 cup Fresh lemon juice, about two lemons
- 1/3 cup olive oil
- 1/2 cup grated Parmesan cheese and extra for garnish
- 1-tablespoon salt
- 1/2 lb cooked spaghetti, warm
Turkey and Biscuits
By vail28
In a medium saucepan stir together broth, onion, and celery
- 1 cup chicken broth
- 1/2 cup finely chopped onion (1 medium)
- 1/2 cup finely chopped celery (1 stalk)
- 1-1/2 cups loose-pack frozen peas and carrots
- 1-1/2 cups milk
- 3 tablespoons all-purpose flour
- 2 cups cubed cooked turkey breast
- 1/2 teaspoon dried sage, crushed
- 1/8 teaspoon black pepper
- 1-1/4 cups packaged biscuit mix
- 2 teaspoons dried parsley flakes, crushed
Baklava Muffins
By vail28
Preheat the oven to 400ºF
- Filling:
- scant 1/2 cup chopped walnuts
- 1/3 cup sugar
- 1 1/2 teaspoons ground cinnamon
- 3 tablespoons unsalted butter, melted
- Muffins:
- 1 cup + 7 tablespoons all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 cup sugar
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 1 cup + 2 tablespoons buttermilk
- Topping:
- 1/2 about 1/2 cup honey
Chicken, Edamame and Noodle Stir Fry
By vail28
1. In a large pot of boiling salted water, cook noodles until al dente, according to package instructions
- * coarse salt and ground pepper
- 8 * 8 ounces udon noodles or linguine
- 2 * 2 boneless, skinless chicken breast halves (6 to 8 ounces each), cut crosswise into thin strips
- 1 * 1 tablespoon cornstarch
- 2 * 2 tablespoons vegetable oil
- 1 * 1 small red onion, halved and thinly sliced
- 2 * 2 garlic cloves, thinly sliced
- 1/2 * 1/2 napa cabbage (about 1 pound), thinly shredded
- 2 * 2 cups frozen shelled edamame
- 2 * 2 tablespoons rice vinegar
- 2 * 2 tablespoons soy sauce
Roasted Brisket with Melting Beans
By vail28
Preheat oven to 300 F. Mix the mustard, worcestershire, paprika, chili powder, garlic, cayenne and a few grinds ...
- Brisket
- 1 1/4 - 1/2 lb brisket, with fat layer attached is possible
- 3 T yellow mustard
- 1/2 T Worcestershire sauce
- 2 T smoked paprika (not hot)
- 1 T chili powder
- 1/2 T garlic powder
- 1/2 t cayenne pepper
- freshly ground black pepper
- 1/4 c honey
- 1/4 c brown sugar
- 1 T unsalted butter, melted
- Melting Beans
- 1 c dry white beans, soaked overnight
- 2 cloves garlic, grated
- 1 small onion, finely diced
- 2 c water
- 2 c chicken broth, plus more if needed
- 1/2 T dried oregano
- 1 1/2 T olive oil
Spanish Tortilla
By vail28
Preheat the boiler and set the rack so that the skillet will be about 4 inches from the heat source
- 1 large leek
- 3 Yukon gold potatoes, scrubbed and unpeeled
- 1/4 cup olive oil
- Kosher salt
- 6 extra-large eggs, beaten
Brunswick Stew
By vail28
Combine all meat into very heavy bottomed dutch oven with stock
- .5 lb smoked chicken thighs
- 1.5 lb pork shank
- .5 lb chuck, cubed
- 1 qt. canned peeled tomatoes
- 16 oz corn
- 1 qt pork stock
- .5 c apple cider vinegar
- .5 c vinegar based BBQ sauce
- .5 c Louisiana pure pepper hot sauce
- 1 T pepper
- salt
Wonton Shrimp and Noodle Soup
By vail28
1. Fill a large bowl with water and add ice cubes
- 1/2 * 1/2 pound wonton noodles or angel hair pasta
- * Kosher salt
- 1 * 1 tablespoon grapeseed or canola oil, plus more for coating the noodles
- 2 * 2 bunches scallions, sliced thin, white and green parts separated, 1/2 cup of greens reserved for garnish
- 1 * 1 tablespoon thinly sliced ginger
- 1 * 1 star anise
- 2 * 2 quarts fresh chicken stock or low-sodium canned chicken broth
- 2 * 2 tablespoons naturally brewed soy sauce
- 1 * 1 tablespoon toasted sesame oil
- 1-1/2 * 1-1/2 cups peeled shredded carrots
- 1 * 1 pound small (51-60) shrimp
Chicken Enchilada w/ Salsa Verde (light)
By vail28
Preheat oven to 425°. Combine first 4 ingredients in a blender; process until smooth
- 1 cup chopped onion
- 1/4 cup chopped fresh cilantro
- 2 garlic cloves, minced
- 1 (7-ounce) bottle salsa verde (such as Herdez brand)
- 2 cups shredded cooked chicken breast
- 1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
- 1 cup fat-free, less-sodium chicken broth
- 8 (6-inch) corn tortillas
- Cooking spray
- 1/4 cup (1 ounce) crumbled queso fresco
- 1/2 teaspoon chili powder
- 4 lime wedges
- Cilantro sprigs (optional)
Pollo Saporito {Zesty Chicken}
By vail28
1. Into a large dutch oven or deep sided pan, add the oil, butter and allow to melt over low heat
- 5 tablespoons extra virgin olive oil
- 3.5 tablespoons unsalted butter
- 4 garlic cloves – crushed
- 2 pounds chicken thighs – washed and patted dry
- 1 onion – minced
- 1 heaping tablespoon fresh Parsley – roughly chopped
- pinch of ground coriander
- 1 teaspoon ground ginger
- salt/pepper
- 1/2 gram saffron
- 1 cup green olives
- zest of 1 lemon