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Recipes
Cajun Chicken and Andouille Jambalaya
By Cookie67
A wonderful one-pot meal Penzey's Spices
- 1 lb. boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 lb. andouille sausage, cut in bite-sized slices
- 2 TB. canola oil
- 1 lb. onions, diced (4 medium)
- 1/2 lb. green bell peppers, diced (about 2)
- 1/2 lb. celery, diced (about 4 stalks)
- 5 oz. (1/2 can) Rotel (canned diced tomatoes with green chilies)
- 1 head garlic, minced (or 2 1/2-3 TB. PENZEYS MINCED GARLIC)
- 1 qt. chicken stock (or 1 qt. water mixed with 2 tsp. CHICKEN SOUP BASE)
- 3 TB. CAJUN SEASONING
- 1 lb. long-grain white rice
- 2 TB. chopped fresh parsley
- 2 TB. chopped green onion
Spinach and Chicken Pie
By Cookie67
1. Heat oven to 375°. Coat 13 x 9 x 2-inch baking pan with nonstick cooking spray
- 2 tablespoons unsalted butter
- 1 large onion
- 2-1/4 pounds ground chicken
- 3 packages (10-ounces each) frozen chopped spinach, thawed and squeezed dry
- 1-1/2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon red pepper flakes
- 1-1/2 cups (12 ounces) crumbled feta cheese
- 4 eggs, lightly beaten
- 1 tablespoon chopped fresh oregano
- 8 sheets (18 x 13 inches) phyllo dough, thawed, halved crosswise (13 x 9 inches)
Chicken with Lime and Mango Salso
By Cookie67
Penzey's recipe
- Salsa:
- 2 Cups diced fresh mango (2 medium-large mangoes)
- 1/4 Cup chopped fresh parsley
- 1/4 Cup chopped red onion
- 1 tsp. lime juice
- 1 tsp. vegetable oil (Homegirl Café uses canola)
- 1/4-1 tsp. salt, to taste (Homegirl Café uses SEA SALT)
- 1/4 tsp. CUMIN SEED, optional
- Chicken:
- 2 lbs. boneless, skinless chicken breasts
- 1/4-1 tsp. salt, to taste
- 1/4-1 tsp. PENZEYS FRESHLY GROUND PEPPER, to taste
- 11/2-2 TB. vegetable oil, divided
- 2 tsp. fresh minced garlic (or 1/2-1 tsp. PENZEYS MINCED GARLIC)
- 1/4 Cup chopped fresh parsley
- 31/2 TB. lime juice
- 2 plantains, peeled and slicedl
Fresh Lemon - Coconut Cake
By Cookie67
CAKE: 1. Heat oven to 350 degrees
- CAKE:
- 2 1/2 cups cake flour (not self-rising)
- 2 tsp baking powder
- 1 tsp salt
- 1 cup unsalted butter, softened
- 2 cups sugar
- 5 large eggs, separated
- 2 tsp grated lemon zest
- 3 tbsp fresh lemon juice
- 2 tsp vanilla extract
- 1 cup sour cream
- LEMON FILLING:
- 1 cup sugar
- 3 tbsp cornstarch
- 1/4 tsp salt
- 3/4 cup water
- 3/4 cup water
- 2 large egg yolks
- 1/2 cup fresh lemon juice
- 2 tbsp unsalted butter
- FLUFFY FROSTING:
- 3 large egg whites
- 3/4 cup sugar
- 3 tbsp water
- 1/4 tsp each, cream of tartar, vanilla extract, and almond extract
- 1 1/2 cups sweetened flaked coconut
Green Pea Picnic Salad
By Cookie67
1. Place peas in a colander and run cool water over them to thaw
- 1 pound frozen green peas
- 1 medium Kirby cucumber (3/4 cup chopped)
- 2 cloves fresh garlic
- 1/4 cup fresh basil leaves, optional
- 1 medium red bell pepper (1 cup chopped)
- 1 small onion (1/2 cup chopped)
- 2/3 cup light sour cream
- 1/3 cup light mayonnaise
- juice from 1/2 lemon (2 tbsp)
- 1/2 tsp salt, or more to taste
- 1/4 tsp pepper, or more to taste
Butternut Squash Frittata
By Cookie67
William Sonoma Recipe
- 6 Tbs. olive oil
- 2 lb. butternut squash, peeled, seeded and julienned
- Kosher salt and freshly ground pepper, to taste
- 1 small yellow onion, julienned
- 2 Tbs. unsalted butter
- 1 Tbs. chopped fresh sage, plus 15 whole leaves
- 10 eggs
- 3 Tbs. heavy cream
- 1 cup finely grated pecorino Romano cheese
- Crisp cooked bacon for serving
Italian Fries
By Cookie67
Mad Hungry recipe
- 6 or 7 Idaho potatoes, peeled and sliced into 1/3-inch-thick French fry-style strips, soaked in cold water
- 4 tablespoons (1/4 cup) extra-virgin olive oil
- 1 tablespoon dried Italian herbs or some combo of dried oregano, thyme, marjoram, and basil
- 2 cups freshly grated Romano cheese
- 1/4 cup parsley leaves, finely chopped
- 4 tablespoons (1/2 stick) salted butter, cut into 6 cubes
- Coarse salt and freshly ground black pepper
Potatoe and Onion Frittata
By Cookie67
Martha Stewart Recipe
- 3/4 pound small yellow potatoes (such as fingerlings), thinly sliced crosswise
- 2 teaspoons coarse salt
- 1/2 cup extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 large onion, cut into 1/4-inch pieces
- 18 large eggs
- 1/2 teaspoon freshly ground pepper
- 1/4 cup flat-leaf parsley, roughly chopped, optional
Triple Chocolate Cookies
By Cookie67
1. heat oven to 350 degrees
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter
- 1/2 cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 oz unsweetened chocolate, melted
- 1 cup white chocolate chips
- 1 (3 oz) bar bittersweet chocolate, cut into 1/2-inch chunks
Heather Farro Recipe
By Cookie67
In a large bowl toss the farro, yellow split peas, and peas with the Citrus Parmesan Dressing
- 6 cups cooked farro*
- 2 cups cooked yellow split peas**
- 1 1/2 cups peas, fresh if possible boiled for 30 seconds in salted water and drained
- a big splash of Citrus Parmesan Vinaigrette***
- 4 handfuls of mixed salad greens
- 10 spring onions, trimmed, cut in half length-wise, tossed in a bit of olive, sprinkled with a bit of salt and roasted on a baking sheet in a 350F degree oven for about 35 minutes or until browned (to
- 1/4 cup goat cheese, crumbled
- 1/4 cup chopped chives