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Recipes
Shrimp and Scallop Fraiche
By Foodiewife, A Feast for the Eyes
From Paula Deen
- Creme Fraiche:
- 1 pound shrimp, cleaned, peeled, and deveined
- 1 pound fresh sea scallops
- Salt and pepper
- 1/2 stick butter
- 1 lemon, juiced
- 3 cloves garlic, minced
- 1 tablespoon Cognac or wine
- 1 tablespoon cornstarch
- 2 tablespoons fish or chicken stock
- 4 sprigs fresh basil
- 1 cup heavy cream
- 2 tablespoons sour cream
Seared Cod & Udon Noodles with Cabbage & Shiitake Mushroom Broth
By Foodiewife, A Feast for the Eyes
Rich umami flavor and hearty, chewy udon noodles are hallmarks of Japanese comfort food
- 2 Cod Fillets
- 1/2 Pound Fresh Udon Noodles
- 4 Ounces Shiitake Mushrooms
- 2 Scallions
- 1/2 Pound Green Cabbage
- 3 Tablespoons Low-Sodium Soy Sauce
- 3 Tablespoons Rice Flour
- 1 1-Inch Piece Ginger
- 1 Tablespoon Sesame Oil
- 1 Teaspoon Togarashi Spice Blend
- (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy
- Seeds, White Sesame Seeds & Black Sesame Seeds)
Pork Chops with Wine & Garlic
By Foodiewife, A Feast for the Eyes
This recipe comes from The Pioneer Woman
- 6 whole pork chops, medium to thin
- 2 tablespoons olive oil
- 2 tablespoons plus 1 tablespoon butter, divided
- Salt and pepper, to taste
- 1 1/2 cup red wine
- 1/2 cups beef broth, or more to taste
- 1 whole bay leaf
- 1 tablespoon balsamic vinegar
- 18 whole garlic cloves, peeled
Spring English Pea & Tarragon Soup
By Foodiewife, A Feast for the Eyes
What seems a lifetime ago, I tasted one of the most delicious pea soups ever-- and I have always wanted to recreate...
- 5 cups fresh English Peas, shelled*
- 1 large shallot, finely diced (about 3 Tablespoons)
- Fresh Tarragon (about 1 Tablespoon), finely chopped
- 1 Tablespoon olive oil
- 1 Tablespoon unsalted butter
- 1/4 tsp white pepper (black is okay)
- 4 cups low-sodium chicken broth (or vegetable broth)
- 2 Tablespoons Parmesan cheese (finely grated)
- 1/4 cup heavy cream
- 2 Teaspoons fresh lemon juice
- OPTIONAL: Potato starch, to thicken the soup
Funfetti Cookies
By Foodiewife, A Feast for the Eyes
These sugar cookies are one of the best I've ever made
- 1 cup (2 sticks) Butter, Room Temperature
- 1-1/4 cup Sugar
- 2 teaspoons Vanilla Extract
- 1 teaspoon Almond Extract
- 1 whole Egg
- 2-1/2 cups Flour
- 1/4 cup Cornstarch
- 3/4 teaspoons Baking Soda
- 1/2 teaspoons Salt
- 1/2 cups Rainbow Jimmie Sprinkles
- 2 Tablespoons Nonpareil Sprinkles
Easy Brown Sugar Cookies
By Foodiewife, A Feast for the Eyes
DIRECTIONS In a large bowl, cream shortening and sugars until light and fluffy
- 3/4 cup shortening
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- Additional sugar
- 30 miniature milk chocolate kisses
Roasted Peaches with Mascarpone Ice Cream adapted from Daniel Humm in Food & Wine magazine
By Foodiewife, A Feast for the Eyes
For the ice cream, combine the milk and 3/4 C sugar in a saucepan
- Mascarpone Ice Cream
- 2 C whole milk
- 4 egg yolks
- 3/4 C plus 2 T sugar
- 1 C mascarpone (7 ounces) [I used an 8 oz container]
- 1/2 t fresh lemon juice
- Pinch of salt
- 1/4 C buttermilk [my addition; see note above]
- Roasted Peaches
- 2 C white wine, such as Viognier or Sauvignon Blanc
- 2 T honey
- 1 C water
- 1/4 C sugar
- 1 rosemary sprig
- 4 large ripe but firm peaches
Sugar Cookie Bars with Vanilla Frosting
By Foodiewife, A Feast for the Eyes
These sugar cookie bars are a simple and quick way to make sugar cookies, without all the work of rolling the dough
- BUTTERCREAM FROSTING:
- 1 stick butter, softened
- 1 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 1/2 cups flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 3/4 cup solid white vegetable shortening
- 3/4 cup butter, softened
- 2 teaspoons clear vanilla extract
- 1/3 cup, plus 2 tablespoons warm water
- 1 (2-pound) bag confectioner's sugar
Chicken Tortilla Soup, PW
By Foodiewife, A Feast for the Eyes
Preheat oven to 375 degrees
- Garnishes:
- 2 whole Boneless, Skinless Chicken Breasts
- 1 Tablespoon Olive Oil
- 1 -½ teaspoon Cumin
- 1 teaspoon Chili Powder
- ½ teaspoons Garlic Powder
- ½ teaspoons Salt
- 1 Tablespoon Olive Oil
- 1 cup Diced Onion
- ¼ cups Diced Green Bell Pepper
- ¼ cups Red Bell Pepper
- 3 cloves Garlic, Minced
- 1 can Rotel Tomatoes And Green Chilies
- 32 ounces, fluid Low Sodium Chicken Stock
- 3 Tablespoons Tomato Paste
- 4 cups Hot Water
- 2 cans Black Beans, Drained
- 3 Tablespoons Cornmeal Or Masa
- 5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
- Sour Cream
- Diced Avocado
- Diced Red Onion
- Salsa Or Pico De Gallo
- Grated Monterey Jack Cheese
- Cilantro
Steak Tacos & Mole Verde with Radishes & Avocado
By Foodiewife, A Feast for the Eyes
The cuisine of Oaxaca, a state in Southern Mexico, is famous for its mole, or sauce
- 2 Teaspoons Steak Taco Spice Blend (Ancho Chile Powder, Chipotle Chile Powder, Ground Cumin, Dried Mexican Oregano & Garlic Powder)
- 1 sirloin steak (10 ounces), preferably grass fed
- 6 Corn Tortillas
- 4 Ounces Tomatillos
- 2 Radishes
- 1 Avocado
- 1 Lime
- 1 Bunch Cilantro
- 2 Tablespoons pepitas