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Recipes
Cilantro Lime Corn
By Leesa W
Instructions Over medium heat, melt butter and add in jalapenos and garlic
- 2 cup corn kernels
- 2 tablespoon jalapenos
- 1 tablespoon organic cultured butter
- 1 tablespoon lime juice
- 1 tablespoon lime zest
- 1 clove garlic
- pinch red pepper flakes
- 1/4 cup cilantro
- 1 tablespoon sour cream
Curly Pasta and Veggie Salad
By Leesa W
For the vegetables: Place an oven rack in the center of the oven and preheat to 375 degrees F
- Vegetable oil cooking spray
- 6 ounces sugar snap peas, strings removed, cut into 1/2-inch pieces
- 3 plum tomatoes, seeded, cut into 1/2-inch pieces
- 2 large yellow bell peppers, cored, seeded, cut into 1/2-inch pieces
- 1 large orange bell pepper, cored, seeded, cut into 1/2-inch pieces
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon minced fresh rosemary
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound cavatappi or macaroni pasta
- 2/3 cup buttermilk
- 2/3 cup safflower oil
- 2/3 cup sour cream
- 2 lemons, zested
- 1/4 cup fresh lemon juice
- 1/3 cup chopped fresh chives
- 1/3 cup chopped fresh mint
- 1/4 cup chopped fresh Italian parsley
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Apple Dumplings Trisha Yearwood
By Leesa W
Preheat the oven to 375 degrees F
- 2 Granny Smith apples
- 1 lemon
- 1 cup sugar
- 1/2 cup (1 stick) butter
- 1/4 teaspoon vanilla extract
- 8 canned buttermilk biscuits
- 4 teaspoons ground cinnamon
Mini Shrimp Cakes with Ginger Butter
By Leesa W
For the shrimp cakes: Heat the vegetable oil in a 12-inch nonstick skillet over medium-high heat
- 3 tablespoons vegetable olive oil
- 5 large button mushrooms, stemmed, chopped into 1/4-inch pieces (about 4 ounces)
- 2 large shallots, minced
- 1 medium carrot, diced into 1/4-inch pieces
- 1 pound extra-large shrimp, peeled and deveined
- 3 tablespoons plain breadcrumbs
- 1 large egg
- Zest of 1/2 large lemon
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 stick unsalted butter, at room temperature
- One 1/2-inch-long piece fresh gingerroot, peeled and finely grated (about 4 teaspoons)
- 2 teaspoons soy sauce
- 1/4 cup vegetable oil, plus extra as needed
Maple Roasted Beet and Goat Cheese Salad
By Leesa W
Instructions Preheat oven to 425˚
- handful of beets
- 1 tablespoon walnut oil
- 1 tablespoon maple syrup
- pinch of salt
- lettuce
- goat cheese
- sunflower seeds
- Olive oil, for drizzling
Apple Spice Bundt Cake with Rum Glaze
By Leesa W
Cake procedure: Preheat the oven to 325 degrees F
- 12 ounces unsalted butter, at room temperature, plus extra for the pan
- 15 1/2 ounces all-purpose flour, plus extra for the pan
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground grains of paradise
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground rosemary
- 1/8 teaspoon ground star anise
- 8 ounces granulated sugar
- 7 ounces light brown sugar
- 3 largeeggs, at room temperature
- 1 teaspoon vanilla extract
- 2 Granny Smith apples, about 8 ounces each, 1/4-inch dice
- 3 ounces pecans, chopped
- 1 1/2 ounces crystallized ginger, finely chopped
- 6 ounces powdered sugar
- 4 teaspoons dark rum
- Turbinado sugar, for sprinkling
Chili from TV
By Leesa W
dump in pot and cook 2 hours
- cumin
- 2.5 lbs ground meat (hamburger, pork, etc)
- red, yellow peppers chopped
- tomato sauce
- red pepper flake
- diced tomatoes
- ground chili pepper
- dark chili powder
- paprika
- diced onion
- pureed garlic
- salt pepper
- sugar
- low heat, covered, 2 hours
- add more of each spice
- cook 1 hour
Potato-Bacon Torte
By Leesa W
Preheat the oven to 375 degrees F
- Crust:
- 4 strips bacon
- 3 sprigs fresh thyme
- 2/3 cup heavy cream
- 2 Pie Crusts, recipe follows
- 3 medium baking potatoes, peeled
- Salt and freshly ground black pepper
- 1/4 cup grated Gruyere cheese
- 1 egg yolk, whisked with a splash of water
- 1 cup butter (2 sticks), cubed and chilled
- 2 1/4 cups all-purpose flour
- 1 teaspoon salt
- 8 to 10 tablespoons ice water
Creamy Red Pepper Soup
By Leesa W
From Dr
- 3 medium zucchini, chopped
- 2 medium red bell peppers, chopped
- 2 medium onions, chopped
- 2 cups frozen corn
- 5 cups vegetable broth, low sodium or no-salt-added
- 1/2 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried Italian seasoning
- 1 tablespoon Dr Fuhrman's Vegizest or other no-salt seasoning blend
- 4 cloves garlic, chopped
- 1/2 cup raw cashews
- 3 cups cooked white beans or 2 (15 ounce) cans low sodium cannellini beans)
- 5 ounces kale, chopped
- 1/2 cup nutritional yeast
Green Bean Casserole
By Leesa W
See more at: http://www.cooktj
- 1.5 Tbsp butter
- 1.5 Tbsp olive oil
- 1 small container baby bella mushrooms
- 1/2 onion, sliced
- 2 cans green beans/fresh green beans
- 1 can Amy's Mushroom Soup
- 1/2 cup water
- 1.5 cups Swiss cheese, shredded
- 1/2 can French Fried Onion Pieces