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Recipes
Feta Stuffed Shrimp
By Taraespo
Preheat the oven to 350 degrees F
- Nonstick cooking spray
- 1 pound fresh shrimp (about 16), unpeeled
- 1/2 cup panko (Japanese breadcrumbs)
- 1/4 cup crumbled feta
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped roasted red pepper
- 1 tablespoon fresh lemon juice
- 1 teaspoon minced garlic
- 1/2 teaspoon lemon zest
- 1 large egg yolk, beaten
- 7 tablespoons butter, melted
- 1/3 cup dry white wine
Herb Vinaigrette
By Taraespo
In medium bowl with wire whisk, combine vinegar, mustard, salt and pepper
- 1/4 c white wine vinegar
- 1 T. Dijon mustard
- 1/4 tsp salt
- 1/4 tsp freshly ground pepper
- 1/2 c EVOO
- 1 T. fresh chives, chopped
- 1 tsp fresh tarragon, chopped
Chicken Taco Salad
By Taraespo
Sprinkle taco seasoning on chicken and toss
- Taco salad shells, prepare as directed
- 2-3 heads romaine, chopped into bite sized pieces
- 4 chicken breasts, cooked and diced
- 1 can red kidney beans, rinsed & drained
- 1 red onion, sliced thin
- 3 tomatoes, chopped
- 1/2 cup green olives, chopped
- 1 cup shredded cheddar
- 1/2 cup taco seasoning
- 1 - 1 1/2 cup French & Italian dressing mixed
- Nacho flavor tortilla chips (crunched up) optional
Zucchini Pancakes
By Taraespo
Preheat the oven to 300 degrees F
- 2 medium zucchini (about 3/4 pound)
- 2 tablespoons grated red onion
- 2 extra-large eggs, lightly beaten
- 6 to 8 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Unsalted butter and vegetable oil
Split Pea Soup
By Taraespo
Place the peas in a large pot or bowl, cover with water by 2 inches and soak 8 hours or overnight
- 1 pound dried split peas
- 1 ham hock
- 3 tablespoons unsalted butter
- 1 cup finely chopped yellow onions
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped carrots
- 2 teaspoons minced garlic
- 1 pound Smithfield ham, chopped
- 1 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- 8 cups water
- 1 bay leaf
- 2 teaspoons fresh thyme
Lemon Oregano Dressing
By Taraespo
In medium bowl with wire whisk, combine lemon juice, mustard, oregano, garlic, salt and pepper
- 1/3 c fresh lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp oregano
- 1/2 sm. garlic clove, crushed
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/3 c EVOO
Scalloped Tomatoes
By Taraespo
Preheat the oven to 350 degrees F
- Good olive oil
- 2 cups (1/2-inch diced) bread from a French boule, crusts removed
- 16 plum tomatoes, cut 1/2-inch dice (about 2 1/2 pounds)
- 1 tablespoon minced garlic (3 cloves)
- 2 tablespoons sugar
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup julienned basil leaves, lightly packed
- 1 cup freshly grated Parmesan cheese
Pork Chops Marsala
By Taraespo
Proud Italian Cook recipe
- 2-4 pork chops
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 minced garlic cloves
- 1 yellow or red onion cut into rings
- 1 box of crimini mushrooms left whole, stems removed
- 3/4 cup sweet Marsala wine
- 3/4 cup chicken broth
- 3 tablespoons mascarpone cheese
- fresh thyme and parsley
Greek Pasta Salad
By Taraespo
Cook and thoroughly drain pasta and toss with some of the dressing
- 1 - (12-16 oz) shaped pasta
- 1/2 cup sundried tomatoes, chopped
- 1/2 cup kalamata olives, chopped
- 1/2 cup green onions, chopped
- 1/2 cup celery, chopped
- 1 cup garbanzo beans
- 1 can artichoke hearts, quartered
- 1 red pepper, chopped
- 7 oz crumbled feta cheese
- 1/2 cup parmesan
- 1/4 cup fresh dill, chopped
- Italian dressing
Cannoli
By Taraespo
Helen's recipe and a favorite in Sicily
- 1 # ricotta
- 1/2 # mascarpone
- 3/4 c. powdered sugar (more or less to taste)
- 1/2 tsp vanilla
- mini chocolate chips or chad dark chocolate
- crushed pistachios