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Recipes
Pretzel Turtles
By Taraespo
Preheat to 275. Bake pecan halves in a single layer on baking sheet for 5-6 minutes
- 24 mini pretzel twists
- 24 Rolos
- 24 Pecan halves
Grilled Oysters
By Taraespo
Six toppings for grilled oysters
- Oysters
- Sriracha butter: Melt one half stick of butter in a small pan, stir in 2 teaspoons Sriracha (chili sauce). Spoon a small amount of melted butter sauce over the oyster.
- Scotch whisky: Drizzle a very small amount of smoky, peaty Scotch over the hot oyster. Hot oysters and scotch are an extraordinary combination!
- Bacon and bleu cheese: Top a shucked oyster with a few crumbles of bleu cheese and finely chopped cooked bacon. Put the oyster back on the grill until the cheese starts to melt.
- Lemon garlic butter: Melt one half stick of butter in a small pan, add 2 cloves minced garlic, and cook for one minute. Remove from heat, add the juice from one half lemon and 1 teaspoon chopped parsley. Spoon over hot oyster.
- Celery hearts: Place a very small cube of unsalted butter on the hot oyster. Add a pinch of sea salt and white pepper. Garnish with finely chopped leaves from the heart of a celery stalk. Enjoy as the butter starts to melt.
- Parmesan and smoked paprika: Spoon a small dollop of mayonnaise onto a shucked oyster. Sprinkle with smoked paprika and top with shredded Parmesan. Put the oyster back on the grill until the cheese melts.
BBQ Bacon Wrapped Shrimp
By Taraespo
Slice down back of shrimp and remove vein
- Sauce:
- 30 fresh basil leaves, coarsley chpd
- 2 T freshly grated parmesan
- 1 tsp minced garlic
- 30 lg shrimp, peeled, tails intact
- 15 thin slices bacon, cut in half
- 1 1/4 c barbecue sauce
- 1/4 c applesauce
- 1/4 c pure maple syrup
- 1 T balsamic vinegar
Crockpot Cheesy Bacon Potatoes
By Taraespo
Line crockpot with heavy duty foil and coat with nonstick spray
- 6 slices of bacon, cooked and crumbled
- 3 lbs of yukon gold or red potatoes, chopped
- 1 1/2 cups sharp cheddar, shredded (divided)
- 2 T. ranch seasoning
- 2 T. chives or green onions, chopped
Creamy Lemon Caper Sauce
By Taraespo
Serve over fish, chicken or veggies
- 8 Tablespoons Olive Oil
- 1/2 stick of high quality butter
- 1/2 cup of heavy cream
- Juice of 1 medium-sized lemons
- Zest of 1 small lemon
- 1-1/2 cups minced fresh-cut Italian parsley
- 4 cloves of fresh garlic, finely chopped
- 4 Tablespoons fresh-cut oregano, finely chopped
- 1/2 small jar of capers (if salted, rinse thoroughly)
Shake & Bake Mix - homemade
By Taraespo
Combine all ingredients except the meat in a large bowl or quart canning jar
- 2 cups bread crumbs, store bought or homemade
- 1 1/2 teaspoon salt
- 1 1/2 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon ground pepper
- 1/4 cup oil of your choice
- Chicken, fish, or pork chops
Shrimp Jambalaya
By Taraespo
The smoked sausage makes it!
- 8 oz smoked sausage, cut into 1" rounds
- 2 T. olive oil
- 2 cups onion, chopped
- 1 cup celery, chopped
- 1 cup red bell pepper, chopped
- 1 lb med. shrimp, peeled & deveined
- 2 tsp. garlic, minced
- 1 lg. can stewed tomatoes, chunks
- 2 tsp Tabasco (or to taste)
- scallions, chopped
- 2 cups cooked rice
Banana Stuffed French toast
By Taraespo
A Neely recipe
- 4 tablespoons butter
- 1/4 cup light brown sugar
- Pinch ground cinnamon
- 3 ripe bananas, peeled, cut into 1/2-inch-thick rounds
- 4 ounces cream cheese, room temperature
- 1 large unsliced loaf French bread, bread cut into 8 slices that are about 2 inches thick (croissants are also amazing in this recipe)
- 4 large eggs
- 1/2 cup heavy cream
- 1 1/2 cups whole milk
- 2 teaspoons ground cinnamon
- 1 teaspoon rum extract
- Nonstick cooking spray
- Confectioners' sugar, for garnish
- Maple syrup, for garnish
Stewed Escarole with Feta
By Taraespo
Bring large pot of salted water to a boil
- 2 heads escarole, roughly chpd
- 1/2 c olive oil
- 3 onions, chpd
- 2 tomatoes, seeded and diced
- 3/4 lb feta cheese, crumbled
- salt and freshly ground pepper
Italian sausage, peppers and onions
By Taraespo
Heat the oil in a heavy large skillet over medium heat
- 1/4 cup extra-virgin olive oil
- 2 lbs Italian sausage
- 2 red bell peppers, sliced
- 2 yellow onions, sliced
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon dried oregano
- 1/2 cup chopped fresh basil leaves
- 4 garlic cloves, chopped
- 2 tablespoons tomato paste
- 1 cup Marsala or Sherry wine
- 1 (30-ounce) can diced tomatoes
- 1/4 teaspoon red pepper flakes, optional
- 4 to 6 fresh Italian sandwich rolls, optional or whole wheat fettucine