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Recipes
Corn, Avocado, and Tomato Salad
By karen1
Recipe courtesy Paula Deen
- 2 cups cooked corn, fresh or frozen
- 1 avocado, cut into 1/2-inch cubes
- 1 pint cherry tomatoes, halved
- 1/2 cup finely diced red onion
- 2 tablespoons olive oil
- 1/2 teaspoon grated lime zest
- 1 tablespoon fresh lime juice
- 1/4 cup chopped cilantro
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Dill Creme Fraiche
By karen1
Recipe courtesy Tyler Florence
- 1/2 cup creme fraiche
- 1/2 bunch fresh dill, coarsely chopped
- 1/2 lemon, juiced
- 1 tablespoon roughly chopped capers
- 4 cornichons, finely chopped
Chicken Marinade
By karen1
In a small bowl, whisk together the lemon juice, mustard, 1 teaspoon salt and 1/2 teaspoon pepper
- 1/2 cup lemon juice
- 2 tablespoon Dijon mustard
- Kosher salt and freshly ground black pepper
- 1 cup good olive oil
- 2 chicken breasts, bone-in and skin-on
Cajun Chicken and Sausage Jambalaya
By karen1
Recipe courtesy Emile Stieffel
- 2 pounds mild smoked pork sausage, or any lean high-quality smoked pork sausage, sliced 1/4-inch thick
- 2 1/2 pounds boneless skinless chicken thigh meat
- 1 1/2 pounds onions, diced
- 2 tablespoons minced fresh garlic
- 1 pound tasso, cubed
- 3/4 tablespoon whole fresh thyme leaves
- 3/4 tablespoon chopped fresh sweet basil leaves
- 1/2 tablespoon coarsely ground black pepper
- 1/2 tablespoon white pepper
- 1/2 tablespoon red pepper flakes
- 1/3 gallon chicken stock
- 1 1/4 pounds long-grain rice
- 1 tablespoon freshly chopped curly parsley leaves
Peach Bellini
By karen1
Place peaches, lemon juice and sugar in the bowl of food processor with steel blade
- 2 ripe peaches seeded and diced
- 1 tbsp. freshly squeezed lemon juice
- 1 tbsp. sugar
- 1 bottle prosecco
Roasted Vegetable Frittata
By karen1
2010, Barefoot Contessa How Easy is That?, All Rights Reserved
- 1 small zucchini, 1-inch-diced
- 1 red bell pepper, seeded and 1 1/2-inch-diced
- 1 yellow bell pepper, seeded and 1 1/2-inch-diced
- 1 red onion, 1 1/2-inch-diced
- 1/3 cup good olive oil
- Kosher salt and freshly ground black pepper
- 2 teaspoons minced garlic (2 cloves)
- 12 extra-large eggs
- 1 cup half-and-half
- 1/4 cup freshly grated Parmesan cheese
- 1 tablespoon unsalted butter
- 1/3 cup chopped scallions, white and green parts (3 scallions)
- 1/2 cup grated Gruyere cheese
Salmon BLT
By karen1
Cook the bacon over medium heat in a large nonstick skillet until crispy
- Lemon Mayonnaise:
- 6 thick slices bacon
- 6 slices country white bread, sliced from loaf
- 1 tablespoon olive oil
- 3 (5-ounce) piece salmon, skin removed
- Lemon Mayonnaise, recipe follows
- 1 beef steak tomato, sliced
- Salt and freshly ground black pepper
- Curly leaf lettuce, for garnish
- 1/4 cup mayonnaise
- 1/2 lemon, juiced
- 1/4 teaspoon cayenne pepper
- 1 teaspoon lemon zest
- Mix all the ingredients together in a small bowl. Cover and refrigerate until ready to use.
Dollar Martini
By karen1
Recipe courtesy Sandra Lee, 2008
- 1 cup vodka
- 1 cup water
- 1 (8-ounce) can frozen limeade
- 2 tablespoon lemon juice
Blueberry-Lemon Bread Pudding Muffins with Crumb Topping and Lemon Glaze
By karen1
For the crumb topping: Mix together the flour, butter, demerara sugar, granulated sugar and baking powder until com...
- 1 1/3 cups all-purpose flour
- 10 tablespoons unsalted butter, melted
- 3 tablespoons demerara or turbinado sugar, such as Sugar in the Raw
- 3 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1 day-old Pullman loaf, crusts removed, cut into small cubes (8 cups total)
- Nonstick cooking spray or melted butter, for greasing liners
- 3/4 cup granulated sugar
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon finely grated lemon zest
- 4 large eggs
- 2 cups whole milk
- 5 tablespoons unsalted butter, melted and cooled
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon fine sea salt
- 1 pint blueberries
- 1 cup confectioners' sugar
- 1 teaspoon finely grated lemon zest
- 3 to 5 tablespoons lemon juice
Shrimp-and-Crab Gumbo
By karen1
In a stockpot, heat the oil
- 3 tablespoons vegetable oil
- 3 pounds medium shrimp, shelled and deveined, shells reserved
- 2 tablespoons tomato paste
- 1 gallon plus 2 cups clam juice
- 1 medium onion, finely chopped
- 2 celery ribs, chopped
- 1 large carrot, chopped
- 8 bay leaves
- 1 1/2 cups all-purpose flour
- 1 cup vegetable oil
- 1/4 cup vegetable oil
- 4 large garlic cloves, minced
- 1 large onion, finely chopped
- 2 celery ribs, finely chopped
- 2 cups canned crushed tomatoes
- 1 large green bell pepper, finely chopped
- 1 pound okra, sliced into 1/2-inch rounds
- 1 tablespoon chile powder
- 1 tablespoon paprika
- 1 1/2 tablespoons filé powder (see Note)
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon cayenne pepper
- 1 teaspoon ground white pepper
- Salt
- Shelled and deveined shrimp (from the stock)
- 1 pound lump crabmeat, picked over
- Steamed rice, sliced scallions and Tabasco, for serving