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Recipes
Calabacitas Casserole with Polenta and Cheese
By msweeney
Directions Preheat oven to 500 degrees F
- 3 tablespoons extra-virgin olive oil
- 2 cups corn kernels, defrosted
- 4 cloves garlic, smashed
- 1 green chile pepper seeded and chopped or, 2 jalapenos, seeded and chopped
- 2 small to medium zucchini, diced
- 1 small to medium yellow squash
- 1 large yellow skinned onion, chopped
- 1 (14-ounce) can rotel tomatoes
- 2 teaspoons dark chili powder, just over 1/2 a palm full
- Salt and pepper
- 1 (16-ounce) tubes prepared polenta
- 2 cups, 10 ounces, shredded Monterey Jack, available on the dairy aisle in pouches
- 3 scallions, chopped
- 2 tablespoons chopped cilantro leaves or flat-leaf parsley
Lemon Shortbread Trees (Gluten-Free Recipe)
By msweeney
Gluten-Free Flour Blend (see below) Directions Combine flour blend, powdered sugar and cornstarch in bowl; set as...
- 1 3/4 cups Gluten-Free Flour Blend (see below)
- 1/2 cup powdered sugar
- 1/2 cup cornstarch
- 1 cup Land O Lakes® Butter, softened
- 1 tablespoon fresh lemon juice
- 2 to 3 teaspoons freshly grated lemon zest
- 1/2 cup gluten-free pretzel sticks, broken in half
- Decorations
- Decorator sprinkles
The Lady's Chicken Noodle Soup
By msweeney
Directions For the stock: add all ingredients to a soup pot
- STOCK:
- 1 (2 1/2 to 3-pound) fryer chicken, cut up
- 3 1/2 quarts water
- 1 onion, peeled and diced
- 1 1/2 to 2 teaspoons Italian seasoning
- 1 teaspoon lemon-pepper seasoning
- 3 cloves garlic, minced
- 4 bay leaves
- 3 chicken bouillon cubes
- Kosher salt and freshly ground black pepper
- SOUP:
- 2 cups sliced carrots
- 2 cups sliced celery, with leafy green tops
- 2 1/2 cups uncooked egg noodles
- 1 cup sliced mushrooms
- 3 tablespoons chopped fresh parsley leaves
- 1/3 cup cooking sherry
- 2 teaspoons chopped fresh rosemary leaves
- 1 cup grated Parmesan, optional
- 3/4 cup heavy cream, optional
- Seasoning salt
- Freshly ground black pepper
- Crusty French bread, for serving
Surprise, It's Pumpkin! Enchiladas
By msweeney
Preheat oven to 400 degrees F
- 1/3 cup chopped onion
- 2/3 cup canned pure pumpkin
- 1 1/2 tablespoons taco sauce
- 1 teaspoon taco seasoning mix
- 2 large corn tortillas
- 3/4 cup red enchilada sauce, divided
- 1 slice fat-free Cheddar cheese, halved
- 1/4 cup shredded fat-free Cheddar cheese
- Salt and black pepper, optional
- Fat-free sour cream, optional
- Chopped scallions, optional
Traditional Mandarin Fried Rice
By msweeney
In a wok, add 2 tablespoons of oil and quickly soft-scramble the eggs
- Canola oil
- 3 eggs
- 2 tablespoons minced garlic
- 2 tablespoons minced ginger
- 1 bunch chopped scallions, green and white separated
- 1 lapchang, diced (Chinese sausage), can substitute with 4 strips of cooked bacon
- 8 cups cooked, day old long grain rice
- 3 tablespoons thin soy sauce
- 1/2 teaspoon white pepper
- Salt to taste
Fried Rice with Egg - Food network Wilson Eng
By msweeney
At least 1 day before you plan to make the fried rice, place the rinsed rice in a heavy, medium-sized saucepan
- 2 cups 2 cups long-grain converted white rice, rinsed
- Salt
- 1/4 cup 1/4 cup oyster sauce
- 2 tablespoons 2 tablespoons light Japanese soy sauce
- 3 large 3 large eggs, beaten until just blended
- 2 tablespoons 2 tablespoons peanut or vegetable oil
- 1 cup 1 cup frozen baby peas, thawed
- 2 or 3 2 or 3 scallions, thinly sliced, including some of the green tops, 1/3 to 1/2 cup
- 2 cups 2 cups diced store bought roast pork, optional
- Sesame oil, as needed
Curry paste
By msweeney
Place the vinegar, oil, chilli, garlic, ginger, cumin, coriander, pepper, garam masala, mustard, turmeric and cinna...
- Ingredients
- 1/4 cup white vinegar
- 1/6 cup vegetable oil
- long fresh red chillies, deseeded, finely chopped
- 2 garlic cloves, crushed
- 1-1/2 teaspoon finely grated fresh ginger
- 1/8 cup ground cumin
- 1/8 cup ground coriander
- 1-1/2 teaspoon freshly ground black pepper
- 1-1/2 teaspoon garam masala
- 1-1/2 teaspoon black mustard seeds
- 1-1/2 teaspoon ground turmeric
- 1 /2 teaspoon ground cinnamon
Chicken Chili
By msweeney
Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent
- 4 cups chopped yellow onions (3 onions)
- 1/8 cup good olive oil, plus extra for chicken
- 1/8 cup minced garlic (2 cloves)
- 2 red bell peppers, cored, seeded, and large-diced
- 2 yellow bell peppers, cored, seeded, and large-diced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon dried red pepper flakes, or to taste
- 1/4 teaspoon cayenne pepper, or to taste
- 2 teaspoons kosher salt, plus more for chicken
- 2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
- 1/4 cup minced fresh basil leaves
- 4 split chicken breasts, bone in, skin on
- Freshly ground black pepper
- Chopped onions, corn chips, grated cheddar, sour cream
Winter Squash Soup
By msweeney
Directions Heat the butter and oil in a heavy - bottomed stockpot, add the onions, and cook over medium - low heat...
- 2 tablespoons unsalted butter
- 1 tablespoon good olive oil
- 2 cups chopped yellow onions (2 onions)
- 1 (15 - ounce) can pumpkin puree (not pumpkin pie filling)
- 1 1/2 pounds butternut squash, peeled and cut in chunks
- 3 cups homemade chicken stock or canned broth
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup half - and - half
- Creme fraiche, grated Gruyere, or croutons (see Note), for serving (optional)
JKL Pesto Pork and Veggie Roast
By msweeney
Preheat the oven to 425 degrees F
- 5 cloves garlic
- 3 teaspoons coarse sea salt, divided
- 3 teaspoons freshly ground black pepper, divided
- 1/4 teaspoon cayenne pepper
- 1 tablespoon fresh rosemary leaves
- 3 teaspoons sugar
- 1 (3-pound) pork loin roast, trussed
- 2 onions, quartered
- 2 zucchini, cut into 8 half-moon pieces
- 2 summer squash, cut into 8 half-moon pieces
- 2 carrots, washed and cut into 8 pieces
- 3 tomatoes, quartered
- 2 medium red potatoes, quartered
- 1 cup store-bought pesto
- 1 tablespoon grapeseed oil
- 1/2 cup white wine, plus more if needed
- 3/4 cup chicken stock, plus more if needed
- 3 tablespoons butter