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Recipes
Baby potatoes with asparagus and caper dressing
By LynnWelch
Half-fill a large saucepan with cold water and add the potatoes and salt
- 26.5 oz Baby new potatoes
- 1 bunch Asparagus; Cut into 3/4 in pieces
- 1/2 cup Watercress leaves
- CAPER DRESSING
- 1/4 cup Extra virgin olive oil
- 2 tablespoons Lemon Juice
- 1/4 cup Capers; rinsed and finely chopped
- 1/4 cup Dill; Finely chopped
Cheesy Shells and Greens
By LynnWelch
Who doesnt like mac n cheese? The beloved dish is always a crowd pleaser
- 12 ounce(s) medium pasta shells
- 1 tablespoon(s) unsalted butter
- 2 tablespoon(s) all-purpose flour
- 1.25 cup(s) whole milk
- 1 tablespoon(s) Dijon mustard
- 1/2 teaspoon(s) freshly grated or ground nutmeg
- Pinch cayenne (optional)
- 6 ounce(s) extra-sharp Cheddar, grated (1 1/2 cups)
- Kosher salt and pepper
- 1 bunch(es) spinach, thick stems discarded, leaves roughly chopped
Basil Pesto
By LynnWelch
Combine basil, garlic and pine nuts in a food processor and pulse until coarsely chopped
- 2 cups packed fresh basil leaves
- 2 cloves garlic
- 1/4 cup pine nuts
- 2/3 cup EVOO, divided
- Salt and pepper to taste
- 1/2 cup grated Pecorino cheese
Slow Cooker Minestrone
By LynnWelch
Lauren Gordon, a Philadelphia native, graduated from Temple University's School of Communications and Theater in 20...
- 3 cups vegetable or chicken stock (preferably reduced sodium)
- 1 (28 ounce) can whole peeled tomatoes, chopped
- 1 (15 ounce) can white kidney beans (cannellini), rinsed and drained
- 2 carrots, peeled and chopped
- 1 stalk celery, chopped
- 1 cup onion, chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 2 bay leaves
- 1/2 teaspoon freshly ground pepper
- 2 cups cooked whole-wheat orzo (about 2/3 cup dry)
- 1 zucchini, sliced in quarters lengthwise, then chopped
- 2 cups fresh spinach, stems removed and coarsely chopped
- 4 tablespoon freshly grated Parmesan or Romano cheese
- basil sprigs for garnish (optional)
Grilled Lobster Tails with Nectarine-Lime Sauce
By LynnWelch
A simply prepared dish that's sure to impress, perfectly grilled lobster with a sweet, spicy, citrusy sauce makes a...
- 2 (about 1/2 pound) nectarines, peeled and sliced
- 1 scallion, chopped
- Juice of 3 limes
- 1 lime, quartered (for garnish)
- 2 tablespoon(s) extra-virgin olive oil
- 1/2 teaspoon(s) sea salt
- 1/4 teaspoon(s) finely minced seeded habanero pepper
- 4 (1/2 pound each) lobster tails
Candy Cane Martini
By LynnWelch
The Peabody has taken the candy cane from stocking stuffer to festive holiday cocktail with this unique and refresh...
- 1.5 ounce(s) vodka
- 1 teaspoon(s) Peppermint Schnapps
- Crushed candy canes, for rimming the glass
- Candy canes, for garnish
Honey-Spiced Chicken Breasts
By LynnWelch
Slash the chicken breasts 3–4 times with a sharp knife, then place in a baking dish
- 4 boneless chicken breasts, with skins, about 5 oz each
- 2 tablespoons mango chutney
- 1 tablespoon honey
- 2 teaspoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon piri piri sauce
- 2 tablespoons red wine vinegar
- 2 teaspoons wholegrain mustard
- salt and pepper
Chocolate Covered Pretzels
By LynnWelch
Not much to say about these
- 6 ounces milk chocolate chips
- 2 tablespoons shortening (or 1/8 block paraffin wax)
- 24 pretzels (3 inch)
Chicken Piccata
By LynnWelch
Heat a large skillet over medium to medium-high heat
- 8 chicken breast cutlets, pounded very thin (whole breasts butterflied and pounded)
- Salt and pepper
- Flour, for dredging
- 4 to 5 tablespoons EVOO Extra Virgin Olive Oil
- 4 tablespoons butter
- 2 lemons, 1 thinly sliced and 1 for juicing
- 4 cloves of garlic, finely chopped
- 3 tablespoons capers in brine, rinsed and drained
- 1/4 cup dry vermouth or white wine
- 1/2 cup chicken stock
- 1/4 cup flat leaf parsley, finely chopped
- Warm bread for mopping
Mashed Potatoes with Caramelized Onions
By LynnWelch
Over medium-low heat, melt a few tablespoons of butter in a thick-bottomed stainless steel or cast iron pan
- 4 to 6 medium-large Russet or Yukon Gold potatoes
- 10 tablespoons unsalted butter, divided
- 2 large yellow onions, halved and thinly sliced
- 1/4 cup grated Parmigiano Reggiano, or more to taste
- Milk or cream, as needed
- Salt and pepper, to taste