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Recipes
Sour Cream Chicken Enchiladas
By Foodiewife, A Feast for the Eyes
Cook the chicken, water and taco seasoning in a crockpot, on low, for 4 hours
- 2 chicken large chicken breasts*
- 2 cups water
- 1 Tablespoon taco seasoning
- 1 onion, diced
- 1 can diced green tomatoes
- 1 garlic clove, minced
- 3 Tablespoons butter
- 3 Tablespoons flour
- 2 tsps cumin
- 1 cup sour cream
- 8 flour (or corn) tortillas
- 3-4 cups cheese (I use a Mexican cheese blend, or you can use a combo of Monterey Jack and Cheddar)
- Optional: Fresh cilantro and or sliced green onion, for garnish
- salt, to taste
- chicken thighs are a great option, as they are much juicer, or use a combination of thighs and breast meat
Onion Buns
By Foodiewife, A Feast for the Eyes
Why bake your own sandwich buns? Because homemade is SO much better than store-bought
- 3/4 cup to 1 cup lukewarm water*
- 2 tablespoons butter
- 1 large egg
- 3 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1/4 cup sugar
- 1 1/4 teaspoons salt
- 1 teaspoon onion powder
- 1 tablespoon instant yeast
- Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.
- Topping
- 3 tablespoons minced dried onion
- 1 egg white beaten with 1 tablespoon water
- topping seeds: sesame, poppy, etc., optional
Gingerbread Biscotti
By Foodiewife, A Feast for the Eyes
Preheat oven to 350 degrees F and place the oven rack in the center of the oven
- 3/4 cup (100 grams) hazelnuts, toasted and coarsely chopped (can also use pecans or walnuts)
- 1 cup (100 grams) old fashioned rolled oats
- 1-3/4 cups (225 grams) all purpose flour
- 3/4 cup (160 grams) dark brown sugar
- 1/2 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 2 large eggs
- 1/4 cup (60 ml) unsulphured molasses (such as Grandma’s Molasses)
- 2 tablespoons light olive oil (or corn oil)
- 1/2 teaspoon pure vanilla extract
- 3/4 cup (95 grams) dark or golden raisins
- GLAZE (optional)
- 1/2 cup (55 grams) confectioners sugar (icing or powdered sugar), sifted
- 1/4 teaspoon pure vanilla extract
- 2 – 3 tablespoons milk or light cream
Turkey and Green Chile Al Forno
By Foodiewife, A Feast for the Eyes
Begin by charring the poblano chile peppers
- Garnishes:
- 2 poblano chile peppers
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 pound ground turkey (80/20 blend)
- 1/2 cup diced onion
- 2 teaspoons minced fresh garlic
- 3 tablespoons all-purpose flour
- 1 tablespoon onion powder
- 1 teaspoon paprika
- Kosher salt and fresh cracked black pepper
- 1 cup low-sodium chicken stock
- 1 1/2 cups heavy cream
- 1 cup frozen corn, thawed
- 12 ounces penne rigate
- 2 cups panko breadcrumbs
- 3/4 cup finely grated Parmigiano-Reggiano
- 1/4 cup olive oil
- 1 tablespoon minced garlic
- 1 lime, zested
- 2 cups creme fraiche
- 4 ripe Roma tomatoes
- 1/4 bunch fresh flat-leaf parsley
Classic Crunchy Chocolate Chip Cookies
By Foodiewife, A Feast for the Eyes
Preheat oven to 350F. Cream together the butter, shortening, sugars, vanilla, salt and vinegar
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup vegetable shortening (I used one stick of Butter Flavored Crisco)
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 tsp. vanilla extract
- 3/4 tsp. salt
- 1 Tbsp. cider or white vinegar
- 1 large egg
- 1 tsp baking soda
- 2 cups unbleached all-purpose flour
- 3 cups semisweet chocolate chips
Candied Pecans
By Foodiewife, A Feast for the Eyes
These candied pecans are truly addictive
- 1 cup sugar
- 1/2 tablespoon ground cinnamon (adjust to your taste; I like 1/2 to 1 teaspoon of cinnamon)
- 2 cups nuts (pecans or walnuts are excellent, whole almonds are good too)
- 1 1/2 teaspoons vanilla
- 1/4 cup water
- Optional: substitute 1/4 teaspoon cayenne pepper, or to taste, instead of cinnamon and definitely gives a great pop of flavor
Yukon Gold Potatoes Au Gratin
By Foodiewife, A Feast for the Eyes
Yukon Golds are my favorite potato of all time
- 1 1/2 pounds Yukon Gold Potatoes, cut* into 1/4-inch-thick slices
- 1/2 cup grated Gruyere cheese
- 1/2 cup Parmesan cheese
- 1/4 cup chicken stock
- 1/2 cup heavy cream
- 1 tsp. kosher salt
- 1/2 tsp black pepper
- A mandoline makes slicing the potatoes much easier. I also soak the potatoes in water, while doing my prep work, so that they don't turn brown.
Liege Sugar Waffles
By Foodiewife, A Feast for the Eyes
Mix the yeast, water, sugar and salt in a bowl and let it develop or sit for 15 minutes
- 1 (1/4 ounce) package yeast
- 1/3 cup lukewarm water (about 105 degF – too hot will kill the yeast)
- 1 1/2 tablespoons granulated white sugar
- 1/8 teaspoon salt
- 2 cups flour
- 3 eggs
- 1 cup melted butter
- 1 teaspoon vanilla extract
- 3/4 teaspoon ground cinnamon (optional)
- 1 cup pearl sugar*
Pink Grapefruit Margaritas from Ina Garten
By Foodiewife, A Feast for the Eyes
I love Texas Ruby Red Grapefruit! I saw this cocktail recipe on The Barefoot Contessa, and decided it would be per...
- 1 lime, cut in wedges, optional
- Kosher salt, optional
- 1 cup ruby red grapefruit juice
- 1/2 cup freshly squeezed lime juice (4 limes)
- 1 cup orange liqueur, such a Triple Sec
- 1 cup white tequila
- 1/4 cup sugar (optional but was needed because they grapefruits weren't quite as sweet as I had hoped)
Rosine's Hearty Ministrone
By Foodiewife, A Feast for the Eyes
Rinse the beans in a large soup kettle or saucepan, discarding any beans, skins or stems that float to the top
- 1 pound kidney, pink or white beans
- 1 quart beef stock
- 2 quarts water or beef stock
- 2 pounds chuck roast, cut into large pieces
- 2 (14 1/2 ounces each) cans stewed tomatoes
- 2 (8 ounces each) cans tomato sauce
- 3 bay leaves
- 2 teaspoons sweet basil
- 1 teaspoon oregano
- 1/2 teaspoon black pepper
- 3 teaspoons salt
- 5 teaspoons sugar
- 1 tablespoons garlic powder
- 1 onion, chopped
- 2 cups cabbage, chopped
- 2 cups celery
- 2 cups zucchini
- 2 cups carrots, diced
- 1 bunch parsley, finely chopped
- 1/2 pound small elbow macaroni or shells; or spaghetti or fettucine, broken Into 1-inch lengths