LynnWelch's profile page
Recipes
Roasted Green Beans and Cherry Tomato Salad
By LynnWelch
Preheat oven to 375 degrees F
- 1 lb. trimmed green beans
- 1 pint small cherry tomatoes, halved
- 1/4 cup toasted pumpkin seeds
- 1/2 cup chiffonaded fresh basil leaves
- 1/4 cup olive oil
- 1 Tbs. sherry wine vinegar
- salt and pepper
Garlic Butter Sauce for Steamed Clams
By LynnWelch
Mix together
- 1 lb salted butter slightly softened
- 2 oz Garlic cloves peeled - minced
- 1 bunch Parsley - leaves and small stems only
Easy Italian Chicken II
By LynnWelch
To Marinate: Pour salad dressing into a large, resealable plastic bag
- 6 skinless, boneless chicken breast halves
- 1 (16 ounce) bottle Italian-style salad dressing
Chocolate Covered Pretzels
By LynnWelch
These are simple and wonderful, but they are time consuming
- 1 (15 ounce) bag pretzels
- 2 (12 ounce) bags chocolate chips
- 2 tablespoons butter, melted
Shredded Meat
By LynnWelch
Put your meat in the bowl of your Kitchen-Aid stand mixer fitted with the paddle attachment
- Chicken, Beef, Pork,
Slow Cooker Turkey Breast
By LynnWelch
Rinse the turkey breast and pat dry
- 1 (6 pound) bone-in turkey breast
- 1 (1 ounce) envelope dry onion soup mix
Quick Pickled Eggs and Beets
By LynnWelch
Place egg in a saucepan and cover with cold water
- 8 eggs
- 1 (15 ounce) can sliced beets with liquid
- 1/2 cup white vinegar
- 1/2 cup white sugar
- 1/2 cup water
- 1/2 teaspoon ground cinnamon (optional)
Corn Chorizo Tacos
By LynnWelch
In a large skillet cook 1 cup (3 ounces) thinly sliced dried chorizo until crispy; drain on a plate lined with a pa...
- 1 cup thinly sliced dried chorizo
- 1 small sliced red onion
- 2 cups fresh corn kernels
- 12 corn tortillas
- lime
- sour cream
- cilantro
Zucchini Pickles
By LynnWelch
Using a mandoline fitted with a crinkle-cut blade, cut 2 (12-ounce) zucchini into 1/4-inch slices
- 2 zucchini
- 1/4 cup fresh dill
- 2 T mustard seeds
- 3/4 cup cider vinegar
- 3/4 cup white wine vinegar
- 1 T kosher salt
- 2/3 cup sugar
Easy Acorn Squash Recipe with Thyme Butter
By LynnWelch
Instructions: Heat oven to 400 degrees F
- 2 acorn squash (about 1 1/2 pounds each), quartered, seeded
- 2 tablespoons unsalted butter, melted, divided
- 1/2 teaspoon salt, preferably kosher or sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh thyme leaves