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Recipes
BBQ Pork
By suepeasley
Brown the seasoned meat in a pan
- Boneless shoulder cut pork
- pepper
- Lawry’s seasoning
- 1 can beef broth
- 1/2 cup barbecue sauce
Artichoke Bruschetta (or Hot Artichoke Dip)
By suepeasley
Print Prep time 10 mins Cook time 3 mins Total time 13 mins Cheesy artichoke dip is spread on baguette slices an...
- 1 (8-ounce) package of cream cheese, softened
- 1 cup mayonnaise
- 1 (14-ounce) can of artichoke hearts (whole, halves, or quarters), drained & chopped
- 1 cup grated Parmesan cheese
- 1 cup grated mozzarella cheese
- 1 teaspoon garlic salt
- French baguette loaf of bread, cut at an angle into 1/3-inch slices
- Fresh chopped parsley or paprika, for garnish
Lemon Basil Shrimp and Pasta
By suepeasley
Bring 3 quarts water to a boil in a Dutch oven
- 3 quarts water
- 8 ounces uncooked spaghetti
- 1 pound peeled and deveined large shrimp
- 1/4 cup chopped fresh basil
- 3 tablespoons drained capers
- 2 tablespoons extravirgin olive oil
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 2 cups baby spinach
Parmesan Crusted Chicken
By suepeasley
1. Combine mayonnaise with cheese
- 1/2 cup mayonnaise
- 1/4 cup parmesan cheese
- 4 chicken breasts
- 4 tsp italian bread crumbs
Braised Pork Shoulder with Arugula
By suepeasley
Place pork cubes in a pot and cover with water
- 3 lb. pork shoulder, cut into 3/4 inch cubes
- 3 inch piece of fresh ginger root, peeled and cut into thin slices.
- 10 garlic cloves
- 3/4 cup Marsala wine
- 3/4 cup sake
- 1/2 cup soy sauce
- 1/3 cup sugar
- 1 small package arugula
- 2 cups water
Sweet and Spicy Peanut Noodles
By suepeasley
Best to take out of fridge a half an hour before serving
- 1 tsp sesame oil
- 1 clove garlic, chopped
- 2 tsp chopped ginger
- 1/4 cup chunky peanut butter
- 2 TBSP soy sauce
- 1 TBSP hoisin
- 1 TBSP brown sugar
- 1 TBSP rice vinegar
- 1/2 Asian chile paste
- 6 oz linguine
- 1/3 cup chopped scallions
- 3 TBSP water
Tortellini with Snap Peas, Pesto and Radicchio Caesar Salad
By suepeasley
Cook tortellini and add the snap peas during the last 3 minutes of cooking
- 1 (9 oz) three cheese tortellini
- 8 oz sugar snap peas, trimmed and halved diagonally (about 1 1/2 cups
- 1 cup fresh mint leaves
- 1 cup fresh basil
- 3 TBSP sliced and toasted almonds
- 2 TBSP parmesan cheese
- 1 tsp lemon rind
- 1/4 tsp salt and pepper
- 1 garlic clove, minced
- 3 TBSP olive oil
- 1 TBSP fresh lemon juice
Quick Minestrone
By suepeasley
Soup
- 1 cup carrots
- 1/2 cup celery
- 1/2 cup onion
- 1 small zucchini
- 2 cans chicken broth
- 2 cups water
- 1 can diced tomatoes
- 1 can dark red kidney beans (rinsed and drained)
- 1 cup pasta
- 1 cup frozen italian-style green beans
- 1 tsp. oregano
- 1 tsp. basil
- 2 ounces parmesan cheese
Turkey Black Bean Chili
By suepeasley
Brown the turkey and drain Add all remaining ingredients and simmer for 20 minutes
- 1 lb. lean ground turkey
- 1 can black beans
- 1/2 chopped onion
- 1 can tomato sauce
- 1 T Chili Powder
- 1 t kosher salt
- 1/2 t black pepper
Chicken Piccata
By suepeasley
Pound the chicken breasts until thin and even in thickness
- 8 boneless chicken breast halves
- Salt, pepper
- 3/4 cup flour
- 6 tablespoons unsalted butter
- 1/4 cup sliced shallots
- 1/2 cup dry white wine (chardonnay works well)
- 1/4 cup chicken broth
- 1 tablespoon plus 1 teaspoon fresh lemon juice
- 1/4 cup chopped fresh parsley or cilantro (I didn’t do this)
- 3 tablespoons capers
- 1 tablespoon lemon zest