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Recipes
Roasted Pork Loin with Cider and Chunky Applesauce
By Foodiewife, A Feast for the Eyes
Preheat the oven to 425 degrees F
- Chunky Applesauce:
- 2 sprigs rosemary leaves, roughly chopped
- 2 sprigs sage, roughly chopped
- 2 cloves garlic, smashed
- Pinch crushed red pepper
- Salt
- Extra-virgin olive oil
- 1 (6-chop) pork rib roast
- 2 large onions, sliced
- 1 bundle thyme, tied with string
- 3 bay leaves
- 2 quarts apple cider
- Chunky Applesauce, recipe follows
- 3 tablespoons butter
- 4 Granny Smith apples, peeled, cored and cut into 1/2-inch chunks (toss the apples in lemon juice if not using right away)
- 1 1/2 cups of the reserved cider from the Roasted Pork Loin with Cider
- 1/4 cup apple cider
- 1 pinch ground cinnamon
- 1/4 cup heavy cream
- 1/2 cup walnuts, toasted and coarsely chopped
Vietnamese Caramelized Shrimp
By Foodiewife, A Feast for the Eyes
Combine fish sauce, dark brown sugar, crushed red pepper flakes and water in a bowl and whisk until brown sugar is ...
- 1/4 cup fish sauce
- 2 tablespoons dark brown sugar
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup water
- 1/4 cup vegetable oil
- 1 medium yellow onion, chopped
- 5 cloves garlic, minced
- 2 pounds extra large shrimp, peeled and deveined
- 3 scallions, white and green parts, thinly sliced
- 1/3 cup chopped fresh cilantro
Enchanting Enchiladas
By Foodiewife, A Feast for the Eyes
From An Edible Symphony
- Ingredients for filling:
- 1-2 tbsp canola oil
- 1 lb lean ground beef
- 1 medium onion, chopped
- 1 red/green bell pepper, chopped, divided
- 4 cloves garlic, minced
- 1 ancho chile in adobo sauce, chopped (optional, but I liked it)
- 1/2 cup sour cream
- 1 cup shredded cheese (colby jack preferably)
- Salt to taste
- Ingredients for sauce:
- 1 tbsp oil
- Half of the chopped red/green bell pepper
- 1 15oz can tomato sauce
- 2/3 cup water
- 1 tsp chilli powder
- 1 tbsp dry parsley
- 1/2 tsp garlic powder
- 1/4 tsp cumin
- Freshly ground black pepper to taste
Toffee Crunch Cookies
By Foodiewife, A Feast for the Eyes
Beat butter with sugars. Add eggs one at a time, then add vanilla
- 2 sticks Butter, Softened
- 1 cup Granulated Sugar
- 1 cup Brown Sugar
- 2 whole Eggs
- 1 Tablespoon Vanilla Extract
- 2 cups Flour
- 1/2 teaspoons Baking Soda
- 1 teaspoon Baking Powder
- 2 cups Quick Oats
- 1 cup Crispy Rice Cereal
- 1-1/4 cup Milk Chocolate Morsels
- 1 cup Mini Marshmallows
Loaded Baked Potato Soup
By Foodiewife, A Feast for the Eyes
My husband marveled how this soup tasted just like a baked potato
- 6 slices bacon, divided
- 5 russet potatoes, peeled and cubed
- 5 tablespoons unsalted butter
- 1 small clove garlic, finely minced
- 6 green onions, thinly sliced
- 1/4 cup all-purpose flour
- 2 cups milk, or more, as needed
- 1 cup chicken broth (no salt added preferred)
- 1 cup cheddar cheese, shredded
- 1/2 cup sour cream
- Kosher salt and freshly ground black pepper, to taste
- Additional green onion, cheese and bacon for garnish (Optional)
Peach Whisky Barbecue Chicken Recipe
By Foodiewife, A Feast for the Eyes
I don't drink whiskey. Never have, never will
- 4 whole chicken thighs, boneless, skin-on, patted dry
- Salt & pepper, to taste
- 1 tablespoons Olive Oil
- 1 tablespoons Butter
- 1 whole yellow onion, diced
- 1 cup whiskey
- 8 ounces, fluid barbecue sauce
- 1 jar peach preserves
- 1 or 2 fresh peaches, pitted and sliced (optional but good)
- 1/4 cup water
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic, peeled
- 2 whole green onions, sliced thin
Firecracker Coleslaw Adapted from Simply Shellfish by Leslie Grover Pendleton
By Foodiewife, A Feast for the Eyes
In a large bowl, whisk the vinegar together with the oil, mustard and sugar
- ½ cup natural rice vinegar (unseasoned)
- ½ cup canola oil
- 2 tablespoons Dijon mustard
- 2 teaspoons sugar
- 4 cups finely shredded red cabbage
- 4 cups finely shredded white cabbage
- 2 red bell peppers, cut into thin slivers
- ½ cup toasted sliced almonds
Bruschetta Burgers
By Foodiewife, A Feast for the Eyes
If you love tomatoes as much as I do, this burger is a delicious twist on Italian bruschetta, served on crostini
- BRUSCHETTA TOPPING:
- 1 or 2 ripe tomatoes (I prefer Romas)
- 1 small clove garlic, minced
- Palmful fresh basil, chopped
- Palmful fresh basil, chopped (or Italian parsley) optional
- 1/4 cup Pecorino Romano cheese, grated
- 1 tablespoon extra-virgin olive oil
- Salt & fresh cracked pepper
- PATTIES:
- Ground beef, seasoned only with salt & pepper, the bruschetta will give all the flavor you need.
- Mozarella or Provolone cheese, to melt on the burger.
Lemon Cheesecake Squares
By Foodiewife, A Feast for the Eyes
1. Make the crust: Preheat oven to 325 degrees
- FOR THE CRUST:
- 8 graham crackers (each 2 1/2 by 5 inches)
- 2 tablespoons sugar
- 3 tablespoons unsalted butter, melted
- FOR THE FILLING:
- 2 bars (8 ounces each) cream cheese, room temperature
- 3/4 cup sugar
- 2 large eggs
- Finely grated zest and juice of 1 lemon (2 to 3 teaspoons zest and about 3 tablespoons juice)
Cuban Roasted Pork Tenderloin with Roasted Sweet Potatoes
By Foodiewife, A Feast for the Eyes
This is a perfect quick dinner meal, for a busy work night
- PORK MASH:
- 2 cloves garlic, smashed
- 1/4 teaspoon kosher salt
- 2 tablespoon brown sugar
- 1 tablespoon light rum (optional)
- Zest of 1 orange, minced
- 1/2 teaspoon each ground cumin and coriander
- 1 pork tenderloin (1 1/4-pounds) trimmed and seasoned with salt & black pepper
- VEGETABLES
- 2 tablespoon olive oil, divided
- 1 tablespoon each light rum and fresh orange juice
- 1/2 teaspoon each salt, pepper and cumin
- 1 pound sweet potatoes, peeled and evenly cubed (about 2 large sweet potatoes)
- 1 large red onion, halved and each half cut into 6 wedges
- NOTE: Don't cut the potatoes too large, because they will have a short roasting time
- Fresh cilantro, chopped, optional garnish
- Fresh lime wedges, optional garnish