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Recipes
Creole Seasoning by Emeril Lagasse
By Foodiewife, A Feast for the Eyes
It's not necessary to buy seasoning mixes, when you can make your own
- Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Slow Cooker Creamy Artichoke Parmesan Dip
By Foodiewife, A Feast for the Eyes
1) Combine artichokes, mozzarella cheese, parmesan cheese, mayonnaise, onion, oregano and garlic powder in 1 1/2 qu...
- 2 cans (14 ounces each) artichoke hearts, drained and chopped
- 2 cups (8 ounces) shredded mozzarella cheese
- 1 1/2 cups grated Parmesan cheese
- 1 1/2 cups mayonnaise
- 1/2 cup finely chopped onion
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
Candied Sweet Potatoes
By Foodiewife, A Feast for the Eyes
This candied sweet potato dish is best served warm rather than piping hot, which makes it convenient for Thanksgivi...
- 3 pounds sweet potatoes, scrubbed*
- 1/2 cup butter (1-stick)
- 1 cup confectioners’ sugar
- Pinch of salt
- 1/4 teaspoon pumpkin pie spice (optional, but my addition)
- 1/4 teaspoon pure vanilla (optional, but my addition)
Cal-Tex Chili & Pinto Beans
By Foodiewife, A Feast for the Eyes
I originally spotted this recipe on The Barefoot Contessa, and it was called“Devon’s Award-Winning Chili”
- Mexican Spice Blend:
- 5 pounds beef brisket, cut in 1-inch cubes
- 1/4 cup olive oil
- 2 cups chopped yellow onions
- 6 large garlic cloves, minced
- 2 tablespoons Mexican Spice Blend*
- 1 teaspoon red pepper flakes, crushed (or up to 1 Tablespoon if you like it hot and spicy)
- 2 green peppers (or 1 red and 1 green), seeded and diced
- 6 cups tomatoes (Roma/Plum recommended), chopped with their liquid
- Salt and freshly ground black pepper
- 1 cup beef broth
- 2 Tbsp. tomato paste
- 1/2 cup strong coffee
- 2 (15-ounce) cans pinto beans, drained
- 2 tablespoons chopped cilantro
- 2 Tbsp. chili powder
- 2 Tbsp. garlic powder
- 2 Tbsp. ground cumin
- 2 Tbsp. oregano
- Serve with:
- Sour cream
- Grated Cheddar
- Diced tomato
- Tortilla chips
- Guacamole
Quick Hollandaise No Blender
By Foodiewife, A Feast for the Eyes
To make the sauce, put the egg yolks and lemon juice in a saucepan over low heat
- 2 egg yolks
- 2 tsp lemon juice
- 90 g (3 1/2 oz) unsalted butter, cubed
Smothered Pork Chops
By Foodiewife, A Feast for the Eyes
This is comfort food, at it's best
- CAJUN SEASONING BLEND:
- 4 bone-in center cut pork chops, about 1-inch thick
- 2 teaspoons Kosher salt
- 2 teaspoons Cajun Seasoning, see recipe below
- 3/4 cup all-purpose flour
- 2 tablespoons extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 large onion, sliced 1/4 inch thick
- 1 garlic clove, minced
- 1 tablespoon fresh thyme, chopped
- 1 1/2 cups chicken broth
- 2 tablespoon Dijon mustard
- 2/3 cups buttermilk
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons white pepper
- 2 teaspoons ground black pepper
- 1 1/2 teaspoons ground cayenne pepper
- 2 teaspoons dried thyme
- 1/2 teaspoon dried oregano
- Salt, optional
Chocolate Butter Cream Frosting
By Foodiewife, A Feast for the Eyes
This butter cream is very rich in chocolate flavor, from Dutch process cocoa
- 1 1/2 cups unsweetened cocoa
- 5 1/2 cups powdered sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 2/3 cup milk (plus 1 to 2 tablespoons more if needed)
- 2 teaspoons vanilla extract
Seared Salmon & Spinach-Walnut Pesto with Purple Potato & Red Onion Hash
By Foodiewife, A Feast for the Eyes
Mild, buttery salmon and delicately earthy spinach make for a beautiful and simple pairing
- 2 Skin-On Salmon Fillets
- 3/4 Pound Purple Potatoes, large diced
- 2 Ounces Spinach
- 1 Red Onion, peeled and cut into large wedges
- 2 Tablespoons Walnuts, finely chopped
- 1 Shallot, minced to equal two Tbsp.
- 1 Tablespoon Capers, roughly chopped
- 1 Tablespoon Red Wine Vinegar
- 1/3 Cup Grated Parmesan Cheese
Bavarian Style Plum Galette
By Foodiewife, A Feast for the Eyes
This tart has a layer of fig jam and with a generous sprinkling of cinnamon sugar
- 1 pie crust
- 1 pound of Italian Prunes (or Stanley plums)
- 1/4 cup sugar
- 2 teaspoons cinnamon
- 3 tablespoons flour (or tapioca or fruit filling thickener of your own choice)
- fig jam (or apricot jam)
- 2 pats butter, cut into small cubes
- 1 egg with a little water, well beaten for an egg wash
- Turbinado or regular sugar
Free Form Polenta Lasagna Recipe courtesy Backstage Bistro
By Foodiewife, A Feast for the Eyes
*Cook's Note: When cooking the cornmeal, it is difficult to assess the exact quantity of liquid which will be requi...
- Basil Oil:
- 7 to 8 cups water*
- 7 to 8 cups milk*
- 2 tablespoons olive oil, plus extra for oiling pan, and for sauteing
- Salt and freshly ground pepper
- 1 pound coarsely-ground cornmeal
- 2 ounces butter
- 2 tablespoons grated Parmesan
- 1 cup grated Taleggio
- Basil Oil, recipe follows
- 1/2 pound basil, leaves only
- 2 cups olive oil
- 4 cups vegetable oil
- Hardwood Smoked Tomato Sauce, recipe follows
- Hardwood Smoked Tomato Sauce:
- 2 onions, quartered
- 12 Roma tomatoes
- 2 tablespoons olive oil
- 1 head garlic, roasted
- 1 teaspoon dried oregano
- 3 bay leaves
- 8 cups canned peeled tomatoes
- 1 cup dry white wine
- 3 tablespoons chopped fresh basil leaves
- 2 teaspoons sugar
- Salt and freshly ground pepper
- Grilled Vegetables, recipe follows
- 1/2 eggplant, cut into rounds
- 1 red bell pepper, cut into 2-inch strips
- 1 green bell pepper, cut into 2-inch strips
- 1 zucchini, cut into 1/2-inch rounds
- 1 yellow squash, cut into 1/2-inch rounds
- 1 red onion, cut into 1/2-inch rounds
- 2 portobello mushrooms, gills removed
- 1/2 cup olive oil
- Salt and freshly ground pepper
- 2 tablespoons minced garlic
- OR
- Fresh herbs, optional