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Recipes
Buffalo Chicken Dip
By karen1
Recipe courtesy Claire Robinson, 2010
- 8 ounces cream cheese
- 1/2 cup finely chopped celery
- 1/2 cup hot sauce (recommended: Frank's)
- 1 rotisserie chicken, shredded
- 1 cup crumbled blue cheese
- Crackers, bread or carrot sticks, for serving
Smoked Salmon Dip
By karen1
Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth
- 8 ounces cream cheese, at room temperature
- 1/2 cup sour cream
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon minced fresh dill
- 1 teaspoon prepared horseradish, drained
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 pound (4 ounces) smoked salmon, minced
Sriracha Deviled Eggs
By karen1
Hard boil the eggs, cool, peel and halve them
- 12 eggs
- 1/3 cup mayonnaise
- 2 tsp. dijon mustard
- 4 tsp. sriracha hot sauce
- 1 tsp. white wine vinegar
- cilantro, finely chopped
- kosher salt and fresh ground pepper
Bow Tie Pasta Salad
By karen1
Recipe courtesy Jamie Deen
- 1 pound bowtie pasta
- Kosher salt
- 1 cup frozen edamame (out of the pods)
- 2 carrots, sliced into 1/2-inch chunks
- One 12-ounce broccoli crown, cut into bite-size florets
- 1 cup shredded part-skim mozzarella
- 1 cup grape tomatoes, halved (preferably yellow and red)
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1/3 cup mayonnaise
- 1 teaspoon sugar
- 1 large clove garlic, minced
- Freshly ground black pepper
- 3 green onions, thinly sliced
Rustic Vegetable and Polenta Soup
By karen1
Recipe courtesy Giada De Laurentiis
- 3 tablespoons extra-virgin olive oil
- 2 medium carrots, peeled and diced into 1/2-inch pieces
- 1 medium onion, chopped
- Kosher salt and freshly ground black pepper
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh thyme
- 3 cloves garlic, peeled and smashed or chopped
- 3 plum tomatoes, diced into 1/2-inch pieces
- 2 medium zucchini, diced into 1/2-inch pieces
- 4 cups low-sodium chicken broth
- 1/3 cup instant polenta, such as Gia Russa
- 3 tablespoons unsalted butter, at room temperature
Green Bean Casserole
By karen1
Preheat oven to 350 degrees
- 1 can cream of mushroom soup
- 1/2 cup milk
- 1 tsp. soy sauce
- dash pepper
- 4 cups cooked cut green beans
- 1 1/3 cups french fried onions
- Tip 16 to 20 ounce bag of frozen green beans, 2 pkg. 9 ounce each frozen green beans, 2 cans 16 ounce each green beans or about 1 1/2 pound fresh green beans.
Vegetable Tian
By karen1
Preheat the oven to 375 degrees F
- Good olive oil
- 2 large yellow onions, cut in half and sliced
- 2 garlic cloves, minced
- 1 pound medium round potatoes, unpeeled
- 3/4 pound zucchini
- 1 1/4 pounds medium tomatoes
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon fresh thyme leaves, plus extra sprigs
- 2 ounces Gruyere cheese, grated
Sauteed Wild Mushrooms
By karen1
Brush the caps of each mushroom with a clean sponge
- 2 pounds mixed wild mushrooms, such as cremini, shiitake, porcini, and portobello
- 1/2 cup good olive oil
- 1 cup chopped shallots (4 large)
- 4 tablespoons (1/2 stick) unsalted butter
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped garlic (6 cloves)
- 1 cup chopped flat leaf parsley
Simple Perfect Enchiladas
By karen1
2012 Ree Drummond, All Rights Reserved
- 2 tablespoons canola oil
- 2 tablespoons all-purpose flour
- One 28-ounce can enchilada or Mexican red sauce
- 2 cups chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound ground beef
- 1 medium onion, finely chopped
- 1/2 teaspoon salt
- Canola oil, for frying
- 10 to 14 corn tortillas
- Two 4-ounce cans diced green chilies
- 1 cup chopped green onions
- 1/2 cup chopped black olives
- 3 cups grated sharp Cheddar cheese
- Cilantro, for garnish
Cream Cheese Roll-ups (aka Redneck Sushi)
By karen1
Directions In a medium bowl, mix together the cream cheese, salsa and onions until fully combined
- Two 8-ounce packages cream cheese, softened
- 4 ounces jarred salsa (hot)
- 4 green onions, finely sliced
- 4 large flour tortillas
- 10 slices bacon, cut into small pieces and cooked till crisp
- 16 thin slices deli ham