TPMay's profile page
Recipes
Mini Muffulettas
By TPMay
Pulse pickled vegetables in food processor 8 to 10 times or until finely chopped
- 2 (16-oz.) jars mixed pickled vegetables
- 3/4 cup pimiento-stuffed Spanish olives, chopped
- 2 tablespoons bottled olive oil-and-vinegar dressing
- 12 small dinner rolls, cut in half
- 6 Swiss cheese slices, cut in half
- 12 thin deli ham slices
- 12 Genoa salami slices
- 6 provolone cheese slices, cut in half
Chocolate Cheesecake Phyllo Nibbles
By TPMay
Preheat oven to 325 degrees F
- 4 ounces cream cheese, softened at room temperature
- 3 tablespoons sugar
- 1 teaspoon cocoa powder
- 1 egg
- 1 teaspoon Rodelle's Pure Vanilla Extract
- 2 teaspoons grated orange zest
- 15 Athens Mini Fillo Shells (1 box)
- Finely shaved dark chocolate
- 15 fresh mint leaves
Classic Meat Loaf
By TPMay
Preheat oven to 375 degrees
- 3 thick slices white bread, torn into large pieces
- 2 garlic cloves, chopped
- 1 medium onion, chopped
- 1 celery stalk, chopped
- 1 medium carrot, chopped
- 1/2 cup flat-leaf parsley
- 12 ounces ground beef chuck (90 percent lean), preferably pasture-raised
- 12 ounces ground pork, preferably pasture-raised
- 12 ounces ground veal, preferably milk-fed
- 1 large egg
- 3/4 cup ketchup
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- Coarse salt and freshly ground pepper
- 2 tablespoons light-brown sugar
PACCHERI PASTA WITH BRAISED CHICKEN AND SAFFRON CREAM
By TPMay
4-6 Servings
- 2 1/2 to 2 3/4 pounds chicken thighs with skin and bones
- 2 tablespoons olive oil
- 2 cups chopped white onions
- 6 garlic cloves, peeled, crushed
- 2 cups dry white wine
- 1 teaspoon saffron threads, crushed
- 2 cups (or more) low-salt chicken broth
- 1 pound paccheri (giant rigatoni) or regular rigatoni
- 1 cup heavy whipping cream
- 2 tablespoons (or more) fresh lemon juice
- 2/3 cup chopped fresh basil
TIRAMISU
By TPMay
In a mixing bowl set over a pan of simmering water, add the yolks and 1/2 cup sugar
- 6 large egg yolks
- 1/2 cup sugar (divided, plus 2 tablespoons)
- 1 pound mascarpone cheese (softened to room temperature)
- 2 cups heavy cream (chilled)
- 2 teaspoons vanilla extract
- 1/4 cup coffee-flavored liqueur
- 2 tablespoons espresso or strongly brewed coffee (chilled, plus 2 cups)
- 1/2 teaspoon salt
- 35-40 lady fingers
- 1/4 cup sweetened cocoa powder
Roasted Carrot Salad
By TPMay
Preheat oven to 375. Toss peeled carrots with honey, salt, pepper, garlic, and thyme
- 10 carrots, peeled
- 1/4 cup honey
- 1/4 teaspoon salt and pepper
- 1 clove garlic, minced
- 1 tablespoon fresh thyme leaves
- 2 tablespoons sherry vinaigrette
- 1 bunch escarole(or endive) separated into leaves
- 2 tablespoons, salted pumpkin seeds or crumbled pecans
- 1/4 cup crème fraiche
Cherry Tomato Salad With Buttermilk-Basil Dressing
By TPMay
Yield:4 servings
- 6 cups red and yellow cherry tomatoes, halved if large
- Kosher salt and freshly ground pepper
- 2/3 cup buttermilk
- 1/4 cup sour cream
- 3 tablespoons thinly sliced fresh basil leaves
- 1 shallot, minced
- 2 cloves garlic, minced
Seasoned Spinach
By TPMay
Bring a large pot of salted water to a boil and prepare an ice water bath
- Kosher salt or sea salt
- 2 tablespoons toasted sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon crushed roasted sesame seeds
- 1 teaspoon rice vinegar
- 1 teaspoon sugar
- 2 cloves garlic, grated or minced
- Freshly ground black pepper
- 1 pound spinach, stem ends trimmed
Fresh Fig and Goat Cheese Phyllo Triangles
By TPMay
Preheat oven to 350 degrees F
- 8 ounces goat cheese, softened
- 1/4 cup finely chopped pecans
- 2 tablespoons honey
- 1/4 cup olive oil
- 20 sheets phyllo dough
- 15 fresh small figs, coarsely chopped
- 1/4 cup balsamic vinegar
Cheesy Stuffed Taco Meatballs
By TPMay
Preheat the oven to 425 degrees F
- 3/4 pound ground beef
- 1 link fresh chorizo (3 to 4 ounces), casing removed
- 1 large egg
- 1/4 cup fine yellow cornmeal
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon granulated onion
- Kosher salt and freshly ground black pepper
- 2 cups corn tortilla chips
- 2 ounces Cheddar, cut into 30 cubes just under 1/2 inch thick
- Shredded iceberg lettuce, guacamole, pico de gallo and sour cream, for serving