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Recipes
Chopped Tomato and Avocado Salsa
By Foodiewife, A Feast for the Eyes
1. Place all of the ingredients (except the avocado) in a bowl, and stir to mix
- 1 large tomato, cored and chopped
- 1 scallion, trimmed and minced
- 1/2 jalapeno pepper, cored, seeded and diced
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh cilantro
- 1 garlic clove, minced
- Juice of 1/2 lime
- 1 1/2 teaspoons extra-virgin olive oil
- 1 1/2 teaspoons white wine vinegar
- Sea salt and freshly ground pepper
- 1 avocado, peeled, pitted and diced
Skillet-Roasted Lemon Chicken
By Foodiewife, A Feast for the Eyes
Preheat the oven to 450 degrees F
- 2 teaspoons fresh thyme leaves
- 1 teaspoon whole fennel seeds
- Kosher salt and freshly ground black pepper
- 1/3 cup good olive oil
- 1 lemon, halved and sliced 1/4 inch thick
- 1 yellow onion, halved and sliced 1/4 inch thick
- 2 large garlic cloves, thinly sliced
- 1 (4-pound) chicken, backbone removed and butterflied
- 1/2 cup dry white wine, such as Pinot Grigio
- Juice of 1 lemon
- Read more at: http://www.foodnetwork.com/recipes/ina-garten/skillet-roasted-lemon-chicken.print.html?oc=linkback
Ultimate Cinnamon Buns
By Foodiewife, A Feast for the Eyes
Cook's Country
- Dough
- 3/4 cup whole milk , heated to 110 degrees
- 1 envelope (2 1/4 teaspoons) instant or rapid-rise yeast
- 3 large eggs , room temperature
- 4 1/4 cups all-purpose flour
- 1/2 cup cornstarch
- 1/2 cup granulated sugar
- 1 1/2 teaspoons salt
- 12 tablespoons (1 1/2 sticks) unsalted butter , cut into 12 pieces and softened
- Filling
- 1 1/2 cups packed light brown sugar
- 1 1/2 tablespoons ground cinnamon
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter , softened
- Glaze
- 4 ounces cream cheese , softened
- 1 tablespoon whole milk
- 1 teaspoon vanilla extract
- 1 1/2 cups confectioners' sugar
Creamy Cheesecake with Caramel Sauce & Biscoff Cookie Crust -- Pressure Cooker Style in 15 minutes!
By Foodiewife, A Feast for the Eyes
I made this cheesecake in my pressure cooker, and it "baked" in 15 minutes
- CRUST:
- 10 ounces shortbread cookies (I used Biscoff Cookies)
- 3 tablespoons butter
- CHEESECAKE:
- 2 (8-ounce) packages cream cheese, room temperature
- 1/2 cup granulated sugar
- 1/4 sour cream
- 1 teaspoon pure vanilla extract
- 2 large eggs
- Quality caramel sauce (I used a Salted Caramel Sauce)
Watermelon-Strawberry Sorbet
By Foodiewife, A Feast for the Eyes
Instructions: In a saucepan over medium-high heat combine sugar and water
- 3/4 cup C&H Pure Cane Granulated Sugar
- 1/4 cup water
- 4 cups watermelon, seeded and cut into chunks
- 1 1/3 cups strawberries, hulled
- 1 lemon zest
- 1-2 tbsp. fresh lime juice, according to taste
Pressure Cooker Stuffed Deviled Eggs
By Foodiewife, A Feast for the Eyes
For most of my life, I couldn't peel a hard boiled egg without having most of them turning out looking like a cat h...
- FILLING:
- 6 eggs
- 2 to 4 tablespoons mayonnaise
- 1 teaspoon yellow or brown mustard
- Splash of white wine vinegar (1 to 2 teaspoons)
- Pinch yellow curry, optional
- Salt and pepper, to taste
- GARNISH:
- Cornichon (miniature pickles)
- Capers
- Paprika
Ina Garten's Blue Cheese Souffle'
By Foodiewife, A Feast for the Eyes
If you want to try your hand at making a souffle but you're intimidated, this is the recipe for you
- 3 tablespoons unsalted butter, plus extra for greasing the dish
- 1/4 cup finely grated Parmesan, plus extra for sprinkling
- 3 tablespoons all-purpose flour
- 1 cup scalded milk
- Kosher salt and freshly ground black pepper
- Pinch cayenne pepper
- Pinch nutmeg
- 4 extra-large egg yolks, at room temperature
- 3 ounces good Roquefort cheese, chopped
- 5 extra-large egg whites, at room temperature
- 1/8 teaspoon cream of tartar
Peanut Butter Filled Hot-Fudge Drizzled Chocolate Cupcakes
By Foodiewife, A Feast for the Eyes
Yes, that’s a mouthful! I found this recipe on “How Sweet It Is” and decided to make it—would you believe, ...
- FOR THE HOT FUDGE SAUCE:
- 1 cup sugar
- 1 cup dark cocoa powder
- 1 pinch salt
- 2 tablespoons flour
- 1 cup boiling water or scalding milk
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- FOR THE CUPCAKES:
- 1 whole egg
- 3/4 cups brown sugar
- 1/2 cups milk
- 1/2 cup plus 1 tablespoon heavy cream
- 1/2 cup butter, melted
- 1 teaspoon vanilla extract
- 2 tablespoons sour cream
- 1 1/8 cup all-purpose flour
- 1/4 cups dark cocoa powder
- 1 1/4 teaspoon baking soda
- 1/2 teaspoons salt
- 1/4 cups homemade hot fudge
- FOR THE BUTTERCREAM:
- 1/2 cups Butter, Softened
- 2/3 cups peanut butter
- 3 cups powdered sugar (you may need 1 more cup)
- 1 tablespoon milk (have 1-2 more on hand)
- 1 teaspoon vanilla extract
- 1 pinch salt
Pulled Pork Sandwiches with Homemade BBQ Sauce
By Foodiewife, A Feast for the Eyes
I originally saw this Pulled Pork recipe on Food Network, Emeril Lagasse in 2004
- Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 1 pork shoulder roast (Boston Butt or Picnic roast), about 6 to 8 pounds
- 4 teaspoons Essence, recipe follows
- 1 tablespoon salt
- 1 teaspoon cayenne pepper
- Homemade Barbecue Sauce, recipe follows
- 10 to 12 sandwich buns
- 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
- Combine all ingredients thoroughly.
- Yield: 2/3 cup
- Homemade Barbecue Sauce*:
- 4 tablespoons unsalted butter
- 1 1/2 cups finely chopped onions
- 6 cloves garlic, finely chopped
- 2 1/4 teaspoons sweet paprika
- 2 teaspoons Essence, recipe follows
- 2 teaspoons dry mustard
- 1 1/4 teaspoons salt
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 (6-ounce) can tomato paste
- 1 1/2 cups water
- 3/4 cup cider vinegar
- 6 tablespoons dark brown sugar
- NOTE: cut back on the vinegar, if you prefer less of an acidic sauce. Add less cayenne and red pepper flakes, if you prefer less "heat".
- This sauce stores well in the refrigerator and is very versatile, depending on how you adjust the sugar to acid ratio.
Crispy Potato Tots
By Foodiewife, A Feast for the Eyes
October/November 2011 Why this recipe works: We recently found that our nostalgia for frozen tots, like many kid-f...
- 2 1/4 teaspoons salt
- 2 1/2 pounds russet potatoes, peeled and cut into 1 1/2-inch pieces
- 1 1/2 tablespoons all-purpose flour
- 1/2 teaspoon pepper
- 4 cups peanut oil or vegetable oil