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Recipes
Skillet Tamale Pie
By Foodiewife, A Feast for the Eyes
1. Adjust an oven rack to the middle position and heat the oven to 450 degrees
- Tamale Filling
- 2 tablespoons vegetable oil
- 1 medium onion , minced
- 2 tablespoons chili powder
- Salt
- 2 medium cloves garlic , minced or pressed through a garlic press (about 2 teaspoons)
- 1 pound ground sirloin (lean)
- 1 (15.5-ounce) can black beans , drained and rinsed
- 1 can (14 1/2 ounces) diced tomatoes , drained
- 3 ounces cheddar cheese , shredded (1 cup)
- 2 tablespoons minced fresh cilantro leaves
- Ground black pepper
- Cornbread Topping
- 3/4 cup unbleached all-purpose flour (3 3/4 ounces)
- 3/4 cup yellow cornmeal (3 3/4 ounces)
- 3 tablespoons sugar
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup buttermilk
- 1 large egg
- 3 tablespoons unsalted butter , melted and cooled
Blueberry Oatmeal Maple Scones
By Foodiewife, A Feast for the Eyes
I created this scone recipe to feature BetterOats brand instant oatmeal
- 1 1/2 cups self-rising flour* (recommended, King Arthur Flour)
- 1/2 cup white whole wheat flour (recommended, King Arthur Flour)
- Pinch coarse salt
- 1/2 teaspoon cinnamon
- 1/2 cup plain instant oatmeal (recommended BetterOats Organic Raw Pure & Simple)
- 4 tablespoons (1/2-stick) butter, cold
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup pure maple syrup (not pancake syrup)
- 6 ounces fresh blueberries (frozen are okay)
- 1/2 cup lowfat buttermilk
- As a substitute for 1 cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
White Pizzas with Arugula
By Foodiewife, A Feast for the Eyes
Recipe courtesy Ina Garten for Food Network Magazine Prep Time: 40 min Inactive Prep Time: 40 min Co
- For the dough:
- 1 1/4 cups warm (100 to 110) water
- 2 packages dry yeast
- Good olive oil
- 4 cups all-purpose flour, plus extra for kneading
- Kosher salt
- 4 cloves garlic, sliced
- 5 sprigs fresh thyme
- /4 teaspoon crushed red pepper flakes
- For the topping:
- 3 cups grated Italian fontina cheese (8 ounces)
- 1 1/2 cups grated fresh mozzarella cheese (7 ounces)
- 1 ounces creamy goat cheese, such as montrachet, crumbled
- For the vinaigrette:
- 1/2 cup good olive oil
- 1/4 cup freshly squeezed lemon juice
- Freshly ground black pepper
- 8 ounces baby arugula
- 1 lemon, sliced
Skillet-Roasted Chicken Breasts with Potatoes from ATK
By Foodiewife, A Feast for the Eyes
To complete this recipe in 30 minutes, preheat your oven before assembling your ingredients
- 4 split bone-in chicken breasts
- 6 tablespoons olive oil
- 1 1/2 pounds red potatoes , cut into 1-inch wedges
- 2 tablespoons fresh lemon juice
- 1 garlic clove , minced
- 1 teaspoon minced fresh thyme leaves
- Pinch red pepper flakes
- Instructions
Lemony Polenta
By Foodiewife, A Feast for the Eyes
Cuisine At Home
- 2 cups low-sodium chicken broth
- 2 cups buttermilk
- 1 cup yellow cornmeal
- 1/4 cup grated Parmesan
- 2 Tbsp. unsalted butter
- 1 Tbsp. minced lemon zest
- salt and pepper to taste
Sausage Stuffed Mushrooms
By Foodiewife, A Feast for the Eyes
This recipe comes from Food Network's Ina Garten
- 16 extra-large white mushrooms (I used large Portobellos or creminis)
- 5 tablespoons good olive oil, divided
- 2 1/2 tablespoons Marsala wine or medium sherry
- 3/4 pound sweet Italian sausage, removed from the casings (I used turkey sausage)
- 6 scallions, white and green parts, minced
- 2 garlic cloves minced
- 2/3 cup panko crumbs
- 5 ounces mascarpone cheese, preferably from Italy
- 1/3 cup Parmesan, freshly grated
- 2 1/2 tablespoons fresh parsley leaves, minced
- Salt and freshly ground black pepper
Garlic Brown Sugar Chicken
By Foodiewife, A Feast for the Eyes
Salt and pepper both sides of the chicken breasts and set aside
- 4 chicken breasts (appx 1.5 pounds)
- 4 tablespoons butter
- 4 cloves garlic, sliced
- 4 tablespoons brown sugar
- salt and pepper, to taste
Summer Garden Succotash
By Foodiewife, A Feast for the Eyes
Traditional succotash is made with corn and lima beans
- 2 cobs fresh corn
- 1 to 2 cups cherry tomatoes
- 1 zucchini, diced
- 1 red or Vidalia onion, sliced
- Olive oil
- Fresh or dried thyme, to taste
- Kosher salt & fresh cracked pepper, to taste
- 1/4 cup grated Romano Cheese, optional
Pork & Mushroom Stew with Potato and Apple Mash
By Foodiewife, A Feast for the Eyes
This stew can be ready to enjoy in about 40 minutes, because the pork tenderloin is so tender, that it doesn't need...
- HEAT:
- 1 Tbsp. olive oil
- 1 Tbsp. unsalted butter
- 1 1⁄2 lb. pork tenderloin, trimmed, cut into 2-inch pieces, dried with paper towels, seasoned with salt and black pepper
- SWEAT:
- 8 oz. cremini mushrooms, quartered
- 1 ⁄2 cup sliced leeks or shallots
- 1 ⁄2 cup diced carrot (1 carrot)
- 2 Tbsp. all-purpose flour
- DEGLAZE:
- 1 ⁄4 cup dry sherry or white wine
- 3 ⁄4 cup apple cider or juice
- 3 ⁄4 cup low-sodium chicken broth
- Salt and black pepper to taste
- 1 Tbsp. chopped fresh thyme (optional)
- GARNISH:
- Diced Granny Smith apple
- Fresh thyme sprigs
Olallieberry Crisp (or any kind of berry crisp)
By Foodiewife, A Feast for the Eyes
Fruit crisps have got to be one of the quickest and tastiest desserts I can think of-- especially with a scoop of i...
- 4 cups fresh berries, washed, drained well (I use locally grown olallieberries, but you can use any combination that you like)
- 1/3 cup granulated white sugar
- 2 teaspoons lemon juice
- 1/3 cup flour
- 1/3 cup packed brown sugar
- 1/2 teaspoon cinnamon
- 3/4 cup quick cooking rolled oats
- Pinch of salt
- 1/2 stick softened butter, 4 tablespoons