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Recipes
Scallops with Hazelnuts and Warm Sun Gold Tomatoes
By Wewah
Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 m...
- 1/4 cup coarsely chopped skin-on hazelnuts
- 3 T olive oil, divided
- Kosher salt and freshly ground black pepper
- 1 1/2 lb large sea scallops, side muscle removed, patted dry
- 1 pint Sun Gold or grape tomatoes
- small shallot, finely chopped
- 1 T white wine vinegar
- 2 T fresh tarragon leaves
Caramelized Onions
By Wewah
1, Thinly sliced onions will burn faster and stick to the bottom of your pan
- 2 Yellow or Spanish Onions
- Butter
- Oil
Autumn Chopped Salad
By Wewah
*On a large platter, combine the lettuce, pears, cranberries, pecans, bacon and feta cheese
- 6 to 8 cups chopped romaine lettuce
- 2 medium pears, chopped
- 1 cup dried cranberries
- 1 cup chopped pecans
- 8 slices thick-cut bacon, crisp-cooked and crumbled
- 4 to 6 oz. feta cheese, crumbled
- Poppy seed Salad Dressing (I like T. Marzetti)
- Balsamic Vinaigrette (I like Newman’s Own Light Balsamic Vinaigrette)
White Bean Chicken Soup
By Wewah
Saute chicken pieces and vegetables in oil or butter until onions are clear and meat is browned
- 2-3 chicken breasts. (I use thawed frozen boneless skinless chicken tenders), cut into bite sized pieces
- Olive oil or butter
- 1 sweet onion, chopped (or about a cup of frozen chopped onion)
- Several stalks of celery, chopped. (I use an entire celery heart, leaves and stalks)
- Several carrots, peeled and sliced (sliced baby carrots are easy.)
- 1 can diced tomatoes, not drained. use the juice.
- 1 qt. chicken stock, or water and bullion cubes or powder. (If using bullion, I add a couple of the tomato cans full of water.)
- 3 cloves fresh garlic to taste.
- 1/2 - 1 tsp. red pepper flakes
- Fresh or dried parsley
- 1 or two cans of white beans (Alubia, Great Northern, or Cannelloni) drained and rinsed
Restaurant Style Salsa
By Wewah
Note: this is a very large batch
- 1 can (28 Ounce) Whole Tomatoes With Juice
- 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
- 1/4 cup Chopped Onion
- 1 clove Garlic, Minced
- 1 whole Jalapeno, Quartered And Sliced Thin
- 1/4 teaspoon Sugar
- 1/4 teaspoon Salt
- 1/4 teaspoon Ground Cumin
- 1/2 cup Cilantro (more To Taste!)
- 1/2 whole Lime Juice
Shelly's Chinese Shrimp Packet
By Wewah
Peel and devein shrimp. Ingredients listed are for one packet multiply it for how many packets you are making
- 7 Raw Shrimp, peeled & deveined and tails removed
- 1/2 cup Bok Choy
- 1/4 cup Baby Corn
- 1/2 cup Bean Sprouts
- 2 Mushrooms, sliced
- 1 Green Onion, cut into 1" segments
- 1/4 Yellow Onion, sliced
- 6-8 Broccoli Florets, frozen defrosted
- 1/8 cup Mandarin Oranges
- 1 clove Garlic, sliced
- 2 Tablespoons Soy Sauce
- 1 Tablespoon Rice Wine Vinegar
- 1/2 teaspoon Kosher Salt
- a few twists of Black Pepper
Broiled Shrimp Vermouth
By Wewah
In 1971's Dinner on a Toothpick, authors Josephine Camille and Gail Johnson share their secret to casual entertaini...
- 12 (12-inch) wooden skewers
- 1/2 cup(s) dry vermouth
- 1/4 cup(s) soy sauce
- 1/4 cup(s) freshly grated ginger
- 1 clove(s) garlic, pressed or minced
- 36 large (about 2 pounds) shrimp, peeled and deveined
- 2 tablespoon(s) olive oil
- Chopped chives, for serving
Spicy Spinach And Cashew Sauce
By Wewah
You can make this quite thin as a sauce for rice or pasta, or serve it thick to accompany roasted or grilled vegeta...
- Makes about 2 1/2 cups
- 1 tablespoon olive oil
- 1 small shallot, minced
- 1 clove garlic, minced
- 5 About 5 ounces spinach (about 2 cups)
- 1 teaspoon dried basil, or a small handful of fresh basil leaves
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- Pinch of nutmeg
- Red pepper flakes, to taste
- Pinch of ground ginger
- 1/2 cup roasted cashews
- Squeeze of lime
- Plenty of salt and pepper
Szechuan Green Beans
By Wewah
The beans can be prepared up to 1 day in advance; cover and refrigerate
- 1 tablespoon canola oil
- 1 pound green beans, trimmed
- 1/3 cup coarsely chopped onion
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon dark (Asian) sesame oil
- 1 tablespoon water, or as needed
- 3 cloves garlic, minced
- 1 teaspoon minced fresh ginger
- 1 teaspoon sugar
- 1/4 teaspoon red pepper flakes, or 2 teaspoons Chinese chili paste with garlic, or to taste
- Toasted sesame seeds for garnish
Starbuck’s Copycat Muesli Bread | My Bizzy Kitchen
By Wewah
1. Combine warm water (like bath water, or 110*), yeast, salt and flours in a large mixing bowl and stir
- 1.5 cups warm water
- 3 cups unbleached flour + 1/4 cup whole wheat flour
- 1/2 tablespoon salt
- 2 tablespoons sugar
- 3/4 tablespoons fast acting yeast (one package)
- 1/4 cup craisins
- 1/2 cup mixed nuts chopped