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Recipes
Smoky Mushrooms
By TPMay
Preheat the oven to 350 F
- Parchment paper
- 1 1/2 pounds white, cremini, or shiitake mushrooms
- 2 1/2 tablespoons olive oil
- 1 1/2 tablespoons liquid smoke
- 1 tablespoon toasted sesame oil
- 1/2 teaspoon sea salt
OVEN BAKED CHICKEN LEGS – THE ART OF DRUMMIES
By TPMay
Preheat oven to 425 convection
- 5-6 Chicken drumsticks (about 1 1/2 lbs)
- 1 tablespoon kosher salt
- 1 teaspoon pepper and optionally
- 1/2 teaspoon garlic powder (granulated preferred) and
- 1/4 teaspoon Cayenne
Chicken Vegetable Alfredo Soup
By TPMay
Place broccoli, carrots, onion, bell pepper and pressed garlic in Stainless (3-quarts) covered saucepan
- 1 cup chopped broccoli
- 1/2 cup chopped carrots
- 1/2 cup chopped onion
- 1/2 cup diced red bell pepper
- 1 garlic clove, pressed
- 2 cups chicken broth
- 1 jar (16 oz prepared Alfredo pasta sauce
- 2 cups diced cooked chicken
- 1 tablespoon snipped fresh basil leaves
- Grated fresh Parmesan cheese (optional)
Pickled Plums
By TPMay
In a sauce pan combine the vinegar, water, salt, sugar, thyme and vinegar
- 1 cup vinegar
- 1/2-cup water
- 2 teaspoons salt
- 2 teaspoons sugar
- 5 sprigs thyme
- 5 slices ginger
- 3 plums
Seared Scallops With Grapefruit- Avocado Salad
By TPMay
Grate 1/2 teaspoon grapefruit zest from the grapefruit, avoiding the white pith
- Salad
- 1 large pink grapefruit
- 1 tablespoon minced fresh chives
- 2 tablespoons olive oil
- 1 teaspoon honey
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 small avocado
- 2 scallions, minced
- Scallops
- 12 oz.large sea scallops
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons olive oil
- 4 generous cups fresh spinach leaves, tough stems removed
Spinach Quiche
By TPMay
This savory deep-dish pie features herbed feta cheese that melts and mingles in every bite
- 1/2-cup butter
- 3 cloves garlic, chopped
- 1 small onion, chopped
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 1 (4.5 ounce) can mushrooms, drained
- 1 (6 ounce) package herb and garlic feta, crumbled
- 1 (8 ounce) package shredded cheddar cheese
- salt and pepper to taste
- 1 (9 inch) unbaked deep dish pie crust
- 4 eggs, beaten
- 1 cup milk
- salt and pepper to taste
BUTTERMILK BISCUITS
By TPMay
In a Dutch oven add 2 tablespoons olive oil and heat over medium-high heat
- 2 1/2 cups all-purpose flour (plus additional for dusting)
- 1 tablespoon baking powder
- 1 teaspoon sugar
- 1 teaspoon table salt
- 1/2 teaspoon baking soda
- 2 tablespoons vegetable shortening
- 1 stick unsalted butter (chilled and cut 1/2-inch dice) + 2 tablespoons (melted)
- 1 1/2 cups low-fat buttermilk (chilled)
CHICKEN MATZO BALL SOUP
By TPMay
In a large pot, add the chicken thighs and drumsticks, onion, garlic and bay leaves
- 2 each chicken thighs and drumsticks (bone-in, skin-on)
- 1 onion (finely chopped)
- 3 cloves garlic
- 3 bay leaves
- 1 box store-bought matzo ball mix
- 2 tablespoons olive oil
- 2 leeks (chopped and cleaned well)
- 1 bunch carrots (about 6 large, peeled and chopped)
- 1 head celery (chopped)
- 2 parsnips (chopped)
- 2 sweet potatoes (sliced and cubed)
- 2 zucchinis (chopped)
- 1/2 cup dill (chopped)
- kosher salt and freshly ground black pepper (to taste)
ZESTY HOLIDAY DIP
By TPMay
n a large bow, add the sour cream, Hidden Valley® Original Ranch Dips Mix®, tomato, peppers, scallions, sausage a...
- 16 ounces sour cream
- 1 package Hidden Valley® Original Ranch Dips Mix®
- 1/2 cup diced tomato (canned, diced tomatoes with chilis)
- 1/4 cup each red, green, & yellow bell peppers (small dice)
- 1/4 cup scallions (chopped)
- 1/4 cup apple chicken sausage (smoked & shredded)
- 1/4 cup pecans (finely chopped)
- fresh cilantro (to garnish)
- bread bowl (to serve)
- baguette (sliced & toasted, to serve)
Asian Noodle Bowl
By TPMay
Dice chicken and thinly slice bok choy and green onions using Chef’s Knife; set aside
- 2 cups diced cooked chicken
- 2 cups thinly sliced bok choy
- 1/2 cup thinly sliced green onions with tops
- 8 ounces mushrooms, sliced
- 1/2 cup julienne-cut carrots, 1 inch long
- 1 1-inch piece peeled fresh gingerroot, finely chopped
- 2 garlic cloves, pressed
- 3 cups water
- 1 can (14 ounces) 100% fat-free vegetable broth
- 2 tablespoons reduced-sodium soy sauce
- 1 package (3 ounces) oriental-flavor ramen noodles