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Recipes
Meyer Lemon Sorbet
By Foodiewife, A Feast for the Eyes
The Chocolate Gourmand
- 1 cup water
- 2 tablespoons lemon zest (about 2 - 3 lemons)
- 2 cups Meyer lemon juice (juice of about 7 - 8 lemons, some you zested)
- 1 cup sugar
- 1/3 cup limoncello (vodka is ok to substitute)
Pressure Cooker Chicken Paprikash
By Foodiewife, A Feast for the Eyes
You can make this dish on a stove top, if you don't own a pressure cooker
- 1 to 2 tablespoons oil (I used olive oil, or vegetable is good)
- 4 to 6 boneless skinless chicken breasts, cut into 1-inch pieces
- 1/2 onion, finely chopped
- 1 red bell pepper, seeded and cut into slices
- 1 clove garlic, minced
- 2 cups Cremini mushrooms, sliced (optional)
- 2 tablespoons Paprika*
- 1 (28-ounce) can whole tomatoes**
- 1 tablespoon tomato paste
- 1 cup chicken stock
- 2 tablespoons flour
- 1 cup sour cream
- Salt & pepper
- 1/4 cup fresh parsley, chopped
- 1 teaspoon fresh lemon juice (optional, but brightens the flavor)
- 1 package pappardelle or egg noodles cooked to the package directions.
Cheese Fondue Recipe
By Foodiewife, A Feast for the Eyes
Courtesy of Tyler Florence
- 1/2 pound imported Swiss cheese, shredded
- 1/2 pound Gruyere cheese, shredded
- 2 tablespoons cornstarch
- 1 garlic clove, peeled
- 1 cup dry white wine
- 1 tablespoon lemon juice
- 1 tablespoon cherry brandy, such as kirsch
- 1/2 teaspoon dry mustard
- Pinch nutmeg
- Assorted dippers
Chicken & Swiss Chard Enchiladas Verde Recipe
By Foodiewife, A Feast for the Eyes
I created this dish, after receiving some fresh Swiss Chard
- Shredded chicken:
- Shredded cooked chicken* (about 3 cups)
- A little or a lot of cumin, chili powder, (I don't measure; I just sprinkle it on)
- 1 small onion, diced
- 1 to 2 cloves garlic, minced
- 1 (3-ounce) package cream cheese, cut up
- 1 pound shredded Monterey Jack (or your choice of cheese)
- 1 (14-ounce) can salsa verde (I used Trader Joe's Salsa verde sauce)
- 12 (6-inch) corn tortillas
- Lime Cilantro Sour cream** or
- A few dollops of sour cream
- OPTIONAL: Swiss Chard, chopped and stems separated
- 1/4 cup water
- 2 to 3 garlic cloves, minced
- My technique is to cook 2-3 boneless, skinless chicken breasts, seasoned in taco seasoning-- I make my own-- and enough water to barely cover the chicken. Slow cook for 4-6 hours, then shred with a fork
Kaiserschmarrn (Emperor's Cut-Ups)
By Foodiewife, A Feast for the Eyes
Kaiserschmarrn or Kaiserschmarren is a shredded pancake, which has its name from the Austrian emperor Franz Joseph ...
- EQUIPMENT NEEDED:
- 1 1/3 cups flour
- 1 3/4 cups cold milk
- 4 egg yolks, whites reserved
- 1 pinch salt
- 2 tablespoons melted butter
- 2 tablespoons sugar
- 2 to 3 tablespoons clarified butter (note: I didn't clarify mine)
- Powdered or cinnamon-sugar, for dusting
- Pan with lid
Smashed Potatoes, Restaurant Style (PW)
By Foodiewife, A Feast for the Eyes
Nuke potatoes or bake in the oven until fork-tender
- 5 whole Large Red Potatoes
- 1 stick Butter, Softened And Cut Into Pieces
- 5 slices Bacon, cooked and crumbled
- 2 whole Green Onions, Sliced
- 3/4 cups Sour Cream
- Salt To Taste (add Plenty!)
- Freshly Ground Black Pepper To Taste (ditto!)
- 3/4 cups French Fried Onions, More For Topping
Old Fisherman's Grotto Monterey Clam Chowder
By Foodiewife, A Feast for the Eyes
Place vegetables, bacon and butter in a 5 qt sauce pot
- 1 carrot-diced
- 1 medium onion-diced
- 1 potato--diced
- 1 stalk of celery--diced
- 1/2 lb minced bacon
- 1 stick of butter
- 3 cloves fresh garlic--minced
- 1/2 quart (2 cups) clam juice
- 1 1/2 cups flour
- 2 cups milk
- 2 cups cream
- 2 cups half-and-half
- 1/2 tsp black pepper
- 1 lb chopped clams (fresh, frozen, or canned)
- 1/2 tsp clam base (optional)
Slow Cooker Taco Soup
By Foodiewife, A Feast for the Eyes
1 Brown the beef with the onions (can be done a day or two ahead): Heat the olive oil in a large skillet or sauté ...
- To serve:
- 1 tablespoon olive oil
- 1 pound (450g) lean ground beef
- 1 1/2 cups (180g) diced yellow or red onions
- 2 to 3 cups (475ml to 710ml) chicken or beef broth (use more if you want a thinner soup)
- 1 15-oz. (425g) can diced tomatoes
- 1 15-oz. (425g) can black beans, drained and rinsed
- 1 15-oz. (425g) can kidney beans, drained and rinsed
- 1 4-oz. (115g) can chopped green chiles
- 1 1/4 cups (135g) corn kernels, fresh or frozen
- 2 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- Tortilla chips, lightly crushed
- Sour cream
- Chopped cilantro
- Finely diced red onion
- Lime juice
- Chopped red onions
Chez Panisse Cafe Almond Cake
By Foodiewife, A Feast for the Eyes
Taken straight from the kitchen of Chez Panisse, this café almond cake is an easy-breezy way to impress dinner-par...
- Butter, for greasing the pan
- 1 cup all-purpose flour, plus extra for dusting the pan
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1 1/4 cups granulated sugar
- 7 ounces almond paste
- 1 1/4 cups unsalted butter, at room temperature
- 6 large eggs, at room temperature
- Confectioners’ sugar, for dusting
Asparagus & Arugula Pesto Pizza with Pink Lemon Ricotta
By Foodiewife, A Feast for the Eyes
In this recipe, we’re topping our gourmet white pizza with one of spring’s finest vegetables: fresh, crisp aspa...
- 1 Pound Plain Pizza Dough
- 1/2 Pound Fresh Mozzarella Cheese
- 1/2 Cup Part-Skim Ricotta Cheese
- 2 Ounces Arugula
- 1 Bunch Asparagus, , cut into 2" pieces
- 1 Clove Garlic smashed
- 1 Pink Lemon, zested and cut in half for juicing
- 2 Tablespoons Sliced Almonds
- 1 Shallot, thinly sliced
- 1/4 Cup Grated Parmesan Cheese
- 1/4 Teaspoon Crushed Red Pepper Flakes