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Recipes
Valentine’s Pinwheel Cookies
By Lady Butterfly
1.Cream together your butter and sugar until well mixed in a large mixing bowl
- 1 cup butter (2 sticks), softened
- 1 1/3 cup sugar
- 1 egg
- 1 tsp vanilla
- 1/4 cup milk
- 3 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- red food coloring
Baked Garlic Parmesan Chicken
By Lady Butterfly
Prep time 5 mins Cook time 40 mins Total time 45 mins Serves: 4
- 1/2 cup Mayonnaise
- 1/2 cup shredded Parmesan cheese
- 4 boneless skinless chicken breast cutlets.
- 4-5 teaspoons Italian seasoned dry bread crumbs
- 1/2 teaspoon garlic powder
- pinch of salt
- 1/2 teaspoon lemon pepper
Vegetable Shepherd's Pie
By Lady Butterfly
Total: 1 hr 6 min Active: 25 min Yield: 4 servings Level: Easy
- 6 medium Yukon gold potatoes, peeled and diced
- Kosher salt
- 2 tablespoons extra-virgin olive oil
- 1 large onion, diced
- 3 large carrots, cut into 1/2-inch chunks
- 2 stalks celery, cut into 1/2-inch chunks
- 1 bunch baby turnips, halved or quartered if large
- 6 cloves garlic, minced
- Freshly ground pepper
- 1/2 bunch fresh parsley, leaves chopped (stems reserved)
- 1 1/2 tablespoons Worcestershire sauce
- 5 tablespoons unsalted butter
- 3/4 cup chopped veggie burgers or vegetarian protein crumbles
- 2/3 cup milk or half-and-half
- Grated parmesan cheese, for sprinkling (optional)
Pan-Fried Fingerling Potatoes with Bacon
By Lady Butterfly
Instructions 1.Bring a large pot of water to a boil
- 1 1/2 lbs fingerling potatoes, sliced into 1/4-1/2 inch rounds.
- 6-7 slices of bacon (I used half of a 375 g package) sliced lengthwise and then into smaller pieces.
- Salt and pepper
- 1 tbsp. freshly chopped rosemary
- 5-7 sage leaves (depending on size.)
- 1-2 garlic cloves, minced
Baked Cod with Tomato & Artichoke Sauce
By Lady Butterfly
Preheat oven to 350 degrees
- Serves 4 to 5
- Cod
- 2 lb cod
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- Salt, to taste
- Pepper, to taste
- 2 tbsp butter (or 2 tbsp olive oil)
- Tomato & Artichoke Sauce
- 1 tbsp olive oil
- 1/3 c onion, minced
- 2 garlic cloves, minced
- 2 tbsp dry red wine
- 1 (14 oz) can whole, peeled tomatoes, chopped
- 4 whole artichoke hearts, chopped
- 1/2 tsp dried basil
- 1/4 tsp dried rosemary
- 1/4 tsp dried thyme
- 1/8 tsp dried dill
- 1/4 c shredded cheese, Italian blend (Asiago, Parmesan, Mozzarella, Provolone, Romano, Fontina)
- Crushed red pepper flakes, to taste
- Salt, to taste
- Pepper, to taste
Snicker Doodle
By Lady Butterfly
Makes 10 dz
- 2 3/4 C. Flour
- 1/4 tsp. salt
- 1 tsp. baking soda
- 2 tsp. cream tarter
- 1 1/2 C. white sugar
- 1 C. butter
- 2 eggs
The 28-Day Shrink Your Stomach Challenge Banana Dessert Sushi
By Lady Butterfly
Spread a thin layer of nut butter on the entire banana
- •1 banana
- •2 tbsp unsweetened natural nut butter (such as cashew butter, peanut butter, or almond butter)
- •1/3 cup total of your favorite crushed or chopped nuts and seeds (such as almonds, pistachios, sesame seeds, chia seeds, flax seeds, unsweetened coconut flakes, etc.)
Pecan Pralines
By Lady Butterfly
Southern Living DECEMBER 2011
- 2 cups pecan halves and pieces
- 3 cups firmly packed light brown sugar
- 1 cup whipping cream
- 1/4 cup butter
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla extract
- Wax paper
New Orleans-style Red Beans and Rice
By Lady Butterfly
1. Combine all ingredients (except rice and scallions) in a large pot
- 4 cans red kidney beans (or 1 package dried red beans, rinsed, soaked overnight and soaking liquid discarded)
- 1-1 1/2 lbs. smoked sausage cut into cubes
- 1 ham hock or 1/2 lb. baked ham cubed—or a ham bone
- with meat (do not use smoked ham)
- 1 teaspoon cumin
- 2 teaspoons salt
- 1 large diced onion
- 3 cloves (we call them “toes”) chopped garlic
- 2 bay leaves
- 1 Tablespoon Worcestershire sauce
- 1/2 Tablespoon Tabasco or other hot sauce
- 1/4 teaspoon crushed red pepper
- 1/2 teaspoon thyme
- 1/2 teaspoon black pepper
- 2 Tablespoons chopped parsley
- 4-6 cups cooked rice
- Chopped scallions or green onions for garnish
Lemon Parmesan Salmon & Asparagus Foil Packs
By Lady Butterfly
Lemon Parmesan Salmon & Asparagus Foil Packs are so easy to make, and are packed with flavour! Baked OR grilled rig
- 4 salmon fillets, skin on or off
- 1 pound | 500 grams asparagus spears, wood ends trimmed
- 1/3 cup butter, melted
- 1/3 cup lemon juice, (or juice of 1/2 a lemon)
- 1 tablespoon minced garlic, (or 4 large cloves garlic, minced)
- 2 teaspoons fresh parsley, finely chopped (or dried parsley)
- Salt and pepper, to season
- 2/3 cup fresh grated parmesan cheese
- Parsley to garnish
- Lemon wedges