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Recipes
Crispy Mustard-Roasted Chicken
By karen1
Directions Preheat the oven to 350 degrees F
- 4 cloves garlic
- 1 tablespoon minced fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 2 cups panko (Japanese bread flakes)
- 1 tablespoon grated lemon zest (2 lemons)
- 2 tablespoons good olive oil
- 2 tablespoons unsalted butter, melted
- 1/2 cup Dijon mustard, such as Grey Poupon
- 1/2 cup dry white wine
- 1 (3 1/2- to 4-pound) chicken, cut in eighths (can use just boneless chicken breasts and thighs)
Chunky Blue Cheese and Yogurt Dip
By karen1
Place the shallot, garlic, lemon juice, yogurt, mayonnaise, Gorgonzola, Tabasco, salt, and pepper in the bowl of a ...
- 1/4 cup finely chopped shallot
- 1 teaspoon minced garlic
- 2 tablespoons freshly squeezed lemon juice
- 7 ounces Greek-style yogurt, such as Fage Total
- 1/2 cup good mayonnaise, such as Hellmann's
- 4 ounces sharp (mountain) Gorgonzola, crumbled
- 5 dashes Tabasco sauce, or to taste
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons minced fresh chives
- Crudites and/or crackers, for serving
Lemon-Cumin Chicken
By karen1
For the marinade: In a medium bowl, whisk together the oil, lemon zest, lemon juice, garlic, cumin, salt and pepper...
- 1/4 cup extra-virgin olive oil
- Zest of 1 large lemon
- 1/4 cup fresh lemon juice (from 1 large lemon)
- 2 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper flakes
- Four 4- to 6-ounce boneless skinless chicken breasts
- 1 1/2 packed cups fresh mint leaves (about 1 large bunch)
- 1 packed cup baby spinach leaves
- 1/2 cup grated Parmesan
- 1/3 cup chopped walnuts, toasted (see Cook's Note)
- 2 teaspoons fresh lemon juice (from 1/2 a large lemon)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 clove garlic, peeled and smashed
- 1/2 cup extra-virgin olive oil
- Vegetable oil cooking spray
Rotisserie Chicken with Satay Sauce
By karen1
Cook the olive oil, sesame oil, red onion, garlic, ginger, and red pepper flakes in a small, heavy-bottomed pot on ...
- For the sauce:
- 1 tablespoon good olive oil
- 1 tablespoon dark sesame oil
- 2/3 cup small-diced red onion (1 small onion)
- 1 1/2 teaspoons minced garlic (2 cloves)
- 1 1/2 teaspoons minced fresh ginger root
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons good red wine vinegar
- 1/4 cup light brown sugar, packed
- 2 tablespoons soy sauce
- 1/2 cup smooth peanut butter
- 1/4 cup ketchup
- 2 tablespoons dry sherry
- 1 1/2 teaspoons freshly squeezed lime juice
- 1 rotisserie chicken
Baked Eggs with Sausage and Mushrooms
By karen1
Special equipment: 8 (6-ounce) ramekins Preheat the oven to 400 degrees F
- Extra-virgin olive oil
- 2 cloves garlic, smashed
- Pinch crushed red pepper flakes
- 1 pound fennel sausage, casings removed
- 1 pound cremini mushrooms, stemmed and sliced
- Kosher salt
- 4 sage leaves, finely chopped
- 1/2 cup dry white wine
- 8 eggs
- 6 ounces Gruyere cheese, grated
Refried Black Beans
By karen1
Drain the soaked beans and add to a pot
- 1 pound dried black beans, soaked overnight in cold water
- 4 cloves garlic, minced
- 1 large onion, diced
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper
- 1 tablespoon unsalted butter
Tomato Feta Salad
By karen1
Cut tomatoes in half and place in a large bowl
- 4 pints grape tomatoes, red or mixed colors
- 1 1/2 c. small- diced red onion ( 2 onions)
- 1/4 c. white wine vinegar
- 6 T. olive oil
- 1 T. kosher salt
- 1 tsp. ground black pepper
- 1/4 c. chopped fresh basil leaves
- 1/4 c. chopped fresh parsley leaves
- 1 1/2 pounds feta cheese
Bourbon Pecan Pie: aka Douglas' Dark Rum Pecan Pie
By karen1
Recipe courtesy Paula Deen
- 1 cup sugar
- 3 tablespoons butter, melted
- 1/2 cup dark corn syrup
- 3 large eggs, beaten
- 1 1/2 to 2 cups pecan halves
- 2 tablespoons good-quality bourbon
- 1 (9-inch) deep-dish pie shell, unbaked
Scallops Provencal
By karen1
If you're using bay scallops, keep them whole
- 1 pound 1 pound fresh bay or sea scallops Serve alone or with herb rice
- Kosher salt and freshly ground black pepper 2 tbsp. parsley chopped
- All-purpose flour, for dredging 1 tbsp. dill chopped
- 4 tablespoons 4 tablespoons (1/2 stick) unsalted butter, divided 1 tbsp. scallions
- 1/2 cup 1/2 cup chopped shallots (2 large) add to white rice fluff with for fork
- 1 1 garlic clove, minced
- 1/4 cup 1/4 cup chopped fresh flat-leaf parsley leaves
- 1/3 cup 1/3 cup dry white wine
- 1 1 lemon, cut in 1/2
Lemon-Mint Cake with Lemon Syrup
By karen1
Fresh mint sprigs, for garnish Preheat oven to 350 degrees F
- Butter, for greasing
- Flour, for dusting
- 3 eggs, separated, at room temperature
- 1 cup sugar, divided
- 1/4 cup vegetable oil
- 1/8 teaspoon salt
- 8 mint sprigs, leaves chopped
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 cup all-purpose flour
- 1 cup sugar
- 1/4 cup water
- 1/4 cup lemon juice
- 1 tablespoon lemon zest