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Recipes
Fruitcake Cookies
By Cubby
Recipe courtesy Ina Garten
- 1/2 pound dried figs
- 1/4 pound raisins
- 2 ounces candied cherries, coarsely chopped
- 2 ounces dried apricots, coarsely chopped
- 1 tablespoon honey
- 2 tablespoons dry sherry
- 1 tablespoon freshly squeezed lemon juice
- 6 ounces chopped pecans
- Kosher salt
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 1/2 teaspoon ground cloves
- 1/2 cup superfine sugar
- 1/3 cup light brown sugar, firmly packed
- 1 extra-large egg
- 2 2/3 cups all-purpose flour
Corn Bread in Cast Iron Skillet
By Cubby
Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter
- 1 1/4 cups coarsely ground cornmeal
- 3 /4 cup all-purpose flour
- 1 /4 cup granulated sugar
- 1 teaspoon kosher salt
- 2 teaspoons baking powder
- 1 /2 teaspoon baking soda
- 1 /3 cup whole milk
- 1 cup buttermilk
- 2 eggs, lightly beaten
- 8 tablespoons unsalted butter, melted
Caramelized Bacon
By Cubby
Preheat the oven to 375 degrees F
- 1/2 cup light brown sugar, lightly packed
- 1/2 cup chopped or whole pecans
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/8 teaspoon ground cayenne pepper
- 2 tablespoons pure maple syrup
- 1/2 pound thick-sliced applewood-smoked bacon, such as Nodine's
Butter Lettuce with Lardons and Poached Egg
By Cubby
In a small saute pan, cook the bacon over medium-low heat until almost crisp and the fat has rendered
- 2 slices bacon, cut into lardons
- 4 eggs
- 1 teaspoon Dijon mustard
- 2 tablespoons white wine vinegar
- 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- Water, as needed
- 1 tablespoon distilled white vinegar
- 1 head Boston lettuce, cleaned, dried and torn into bite-size pieces
- 1/2 cup grape tomatoes, halved
Tomato Basil Chicken and Rice Bake
By Cubby
340 calories per serving
- 6 bone (in chicken thighs, skin on)
- 1 tablespoon olive oil
- 2 cloves garlic (chopped)
- 1 onion (diced)
- 1 red bell pepper (deseeded and chopped)
- 1 /3 cup sun dried tomato
- 1 strip oil
- 1 1/3 cups long grain rice (uncooked, rinsed, arborio rice may also be used for a risotto-like consistency)
- 14 1/2 ounces crushed tomatoes (with liquid)
- 1 3/4 cups chicken broth (or chicken stock)
- 2 teaspoons salt (adjust to your taste)
- 2 teaspoons pepper (adjust to your taste)
- 1 teaspoon dried basil
- 1 /4 cup fresh basil leaves (chopped)
- fresh basil (Extra chopped, to serve)
Chicago Gumbo
By Cubby
Heat the oil in a large skillet over medium heat
- 1 tablespoon extra-virgin olive oil
- 1 pound bulk sweet Italian sausage
- 1 clove garlic, minced
- 1 yellow onion, slivered
- 1 small green bell pepper, stemmed, seeded and sliced lengthwise
- 1 small red bell pepper, stemmed, seeded and sliced lengthwise
- 1 teaspoon smoked paprika
- Pinch chile flakes
- 1 tablespoon tomato paste
- 1/2 cup dry red wine
- One 14.5-ounce can diced tomatoes with liquid
- 4 cups cooked white rice
- 2 tablespoons thinly sliced fresh basil leaves
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 cup jarred oil-packed giardiniera (pickled Italian vegetables), drained and roughly chopped
- Aged provolone, for grating
Garlic and Onion Challah Bread
By Cubby
In a medium bowl, combine the yeast, warm water and 1 teaspoon of the sugar and give it a little stir
- 2 packets (about 4 1/2 teaspoons) active dry yeast
- 1 1/2 cups warm water
- 1 /4 cup plus 1 teaspoon sugar
- 6 1/2 cups flour, plus more for dusting (or sub in up to 2 1/2 cups whole wheat flour)
- 2 teaspoons kosher salt
- 2 /3 cup flavorless oil, like canola or vegetable, plus more for the bowl
- 5 large eggs
- 1 /4 cup butter, melted
- 1 /2 onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon honey
- Flaky salt, for topping
BuffaMatoes
By Cubby
Directions In a slow cooker, place the chicken breasts and thighs, wing sauce and stock
- 2 large boneless, skinless chicken breasts
- 2 boneless, skinless chicken thighs
- 1 cup low-sodium chicken stock
- 2 cups your favorite Buffalo wing sauce
- 1/2 cup crumbled blue cheese
- 1 large carrot, 1/4-inch dice
- 1 large stalk celery, 1/4-inch dice
- 1 tablespoon melted butter
- Hot sauce
- 4 cups cherry tomatoes
- Serving suggestions: ranch dressing, celery sticks and carrot sticks
Coyote Quesadilla
By Cubby
Recipe courtesy Guy Fieri
- 1 (6-ounce) boneless, skinless chicken breast
- 1 tablespoon Blackening Spice
- 1 tablespoon vegetable oil
- 6 ounces canned refried beans
- 3/4 cup shredded mozzarella cheese
- 3/4 cup shredded pepper jack cheese
- 2 tablespoons chopped green onion
- 1 tablespoon finely chopped cilantro leaves
- 1 Roma tomato, diced
- 3 large flour tortillas
Crispy Baked Avocado Fries & Chipotle Dipping Sauce
By Cubby
Instructions Pre-heat oven to 400 Degrees F
- 2 large avocados, sliced
- Juice of 1/2 lime (optional)
- Salt & Pepper
- 1/4 cup flour
- 1 egg, lightly beaten
- 1 cup panko bread crumbs
- 2 tablespoons oil
- Chipotle dipping sauce