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Recipes
Chicken Pesto Linquine
By mirelsonp
1. Juice 1 lemon to yield 3 tablespoons lemon juice
- 1 tsp. salt
- 3/4 tsp. freshly ground black pepper
- 3 Tbsp. olive oil
- 2 lemons
- 1 lb. linguine
- 1 1/4 lbs. boneless, skinless chicken breasts
- 1/3 cup plus 2 Tbsp. basil pesto
- 1 pint grape or cherry tomatoes, halved
- 1 cup frozen peas, thawed
Polka-Dot Egg Bakes
By mirelsonp
Recipe source: BH&G April 2018 Note: Whisking the egg whites separately ensures an airy almost souffle-like base
- 2 2 2 tsp olive oil
- 2 2 2 shallots, cut into thin wedges (1/2 cup)
- 8 8 8 eggs, separated
- 1/2 1/2 1/2 cup milk
- 1/4 1/4 1/4 tsp. crushed red pepper
- 1 1 1 cup shredded Monterey Jack cheese (4 oz)
- 1/4 1/4 1/4 cup finely shredded Parmesan cheese
- 1/4 1/4 1/4 cup chopped fresh Italian parsley, plus more for topping
- 1/2 1/2 12) cup sliced orange, yellow, or red grape tomatoes (about 12)
Potato-Crust Chicken Quiche
By mirelsonp
Yield 6-8 servings
- 4 cups frozen shredded hash brown potatoes, thawed
- 3 Tbsp butter, melted
- 1 cup (4 oz) shredded pepper jack cheese
- 1 cup diced cooked chicken
- 4 eggs
- 1 cup half-and half cream or milk
- 1/2 tsp salt
Braised Red Cabbage With Vinegar
By mirelsonp
Heat oil in heavy large pot over medium-high heat
- 1/4 cup extra-virgin olive oil
- 1 cup chopped onion
- 4 garlic cloves, peeled, crushed
- 1 2 1/2-pound red cabbage, quartered, cut crosswise into 1/2-inch strips
- 1/2 teaspoon caraway seeds
- 1 1/2 cups low-salt chicken broth
- 3 tablespoons red wine vinegar
Cheesy Egg Puffs
By mirelsonp
Recipe source: Taste of Home Leftovers are good reheated in a microwave
- 1/2 pound fresh mushrooms, sliced
- 4 green onions, chopped
- 1 Tbsp plus 1/2 cup butter cubed, divided
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 10 eggs, lightly beaten
- 4 cups (16 oz) shredded Monterey Jack cheese
- 2 cups (16 oz) 4% cottage cheese
Farmers' Market Corn Bread
By mirelsonp
1. Heat oven to 400 degrees F
- 1 1/4 cups all purpose flour
- 3/4 cup stone ground corn meal
- 1/4 cup sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 cup milk
- 1/4 cup vegetable oil
- 1 egg beaten
Sauteed Corn, Greens, Bacon and Scallions
By mirelsonp
Adapted from "The Mom 100" by Katie Workman (Workman Publishing)
- 4 slices bacon, cut crosswise into 1-inch-wide strips
- 1 Tbsp unsalted butter
- 1 shallot or small onion, minced
- 3 cups corn kernels, from about 4 ears corn (or a combination of corn and diced summer squash)
- 1/2 cup chopped red or orange bell pepper (or carrot)
- Pinch red pepper flakes
- coarse salt and freshly ground black pepper
- 1-3 scallions, white and light green parts, thinly sliced
- 4-6 cups shredded de-stemmed greens, like chard or kale (or whole leaves of baby spinach or another tender green)
Shrimp, Corn and Goat-Cheese Pasta Salad
By mirelsonp
1. Rinse and pat shrimp dry
- 1 lb large shrimp, cleaned and deveined
- 3 Tbsp extra-virgin olive oil
- 3 cups fresh corn kernels
- 1 lb gape tomatoes, halved
- 4 oz orzo
- 2 cups torn butter lettuce
- 2 oz soft mild goat cheese, crumbled
- 1/2 cup fresh basil leaves
- 3 Tbsp fresh lime juice, plus wedges for garnish
- Salt and pepper, to taste
Italian Pork 'n Beans
By mirelsonp
Recipe source: "Beans for Every Cuisine," A Chef's Cooking Studio
- 2 Tbsp. olive oil
- 8 Italian sausages (mild or hot - your choice)
- 2 cloves garlic, minced
- 1 Tbsp. fresh rosemary, roughly chopped
- 1/4 cup red wine
- 15 oz. can diced tomatoes, with juice
- 1 Tbsp. tomato paste
- 2 cans (15 oz. each)cannellini or navy beans, drained and rinsed
- salt and pepper
South Carolina-Style Mustard Sauce
By mirelsonp
Tangy mustard sauce has roots that extend to German settlers in 18th-century america
- 2 cups prepared yellow mustard, such as French's
- Freshly squeezed juice from 1 or 2 lemons (1/4 cup)
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar, preferably light brown sugar
- 1 teaspoon cayenne pepper
- 1 tablespoon freshly ground black pepper
- 2 teaspoons salt
- 1 1/2 teaspoons garlic powder