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Recipes
GREENS WITH POLENTA CROUTONS
By TPMay
For the Salad: preheat the oven to 400˚F
- FOR THE SALAD
- 1/2 recipe Polenta (cooled and firm)
- 1 teaspoon Dijon mustard
- 2 tablespoons balsamic vinegar
- 1/4 cup extra-virgin olive oil
- 10 cups mixed baby greens (5 oz)
- 1/2 cup cherry tomatoes (halved)
- 2 tablespoons dried cranberries or currants
- 1/2 cup crumbled Roquefort cheese
- Kosher salt & freshly ground black pepper (to taste)
- FOR THE POLENTA
- 2 teaspoons kosher salt
- 1 cup instant polenta
- 1 tablespoon unsalted butter
- 1/2 cup grated cheese (such as Parmigiano-Reggiano)
- 1 tablespoon chopped fresh oregano or rosemary (leaves only)
Cranberry-Sage Champagne Cocktails
By TPMay
Makes 8 servings
- 1 1/2 cups fresh cranberries
- 1/2 cup honey (or cane sugar)
- 1/2 cup water
- 1/4 cup fresh orange juice
- 5 to 6 fresh sage leaves, roughly chopped plus additional whole leaves for garnish
- 2 teaspoons freshly grated orange zest
- 2 bottles of your favorite bubbly
Candied Jalapenos:
By TPMay
Wearing gloves, wash, rinse, and stem the jalapenos
- 1 pound fresh jalapenos
- 1 cup cider vinegar
- 2 cups sugar
- 1 teaspoon granulated garlic
- 1 teaspoon mustard seeds
- 2 cloves garlic
- 1 small white onion (slivered)
Recipes » Roasted Red Pepper Soup With Pesto Croutons Roasted Red Pepper Soup With Pesto Croutons
By TPMay
Preheat oven to 350°. Spread pesto on 1 side of each bread slice
- 1/4 cup refrigerated pesto, at room temperature
- 6 sourdough bread slices
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 shallot, finely chopped
- 1 tablespoon tomato paste
- 1 (15-oz.) jar roasted red bell peppers, rinsed and drained
- 4 cups low-sodium chicken broth
- 1/4 cup half-and-half
- 1 tablespoon chopped fresh parsley
- Salt and pepper to taste
- Garnishes: fresh flat-leaf parsley sprigs, shaved Parmesan cheese
Green Bean Pasta Salad with Lemon-Thyme Vinaigrette
By TPMay
Casarecce [cah-sah-RECH-ee] pasta looks similar to a scroll with the long sides curled inward toward the center
- 12 ounces uncooked casarecce pasta*
- 1/2 - pound haricots verts (tiny green beans), cut in half lengthwise
- 1 tablespoon fresh thyme
- 5 teaspoons lemon zest, divided
- 1/4-cup finely chopped roasted, salted pistachios
- 2 tablespoons Champagne vinegar
- 1 tablespoon minced shallots
- 1 garlic clove, minced
- 1 teaspoon salt
- 1/2-teaspoon freshly ground pepper
- 5 tablespoons olive oil
- 1 1/2-cups loosely packed arugula
- Toppings: roasted, salted pistachios; Parmesan cheese
Red Lobster Shrimp Nachos
By TPMay
If you purchase frozen shrimp thaw shrimp completely before cooking
- 1 cup of mild cheddar cheese
- 1/4 cup Monterey Jack Cheese
- 4 ounces cream cheese
- 1/4 cup milk
- 1/4 to 1/2 pound raw peeled and deveined shrimp
- 2 plum tomatoes - diced
- 1 tablespoon red onions - chopped fine
- 1 teaspoon jalapeno pepper - use more if you like your nachos spicy
- 2 teaspoons chopped cilantro
- 2 or 3 slices of fresh jalapeno pepper
- 2 tablespoons sour cream
- 40 to 50 nacho chips
Florentine Penne With Chicken
By TPMay
Heat the olive oil in a large deep skillet over medium-high heat
- 2 tablespoons olive oil
- 1 1/2-pounds chicken thighs or breast tenders, diced
- Salt and pepper
- 4 tablespoons butter
- 3/4-pound crimini or button mushrooms, sliced
- 1 small onion, finely chopped
- 4 cloves garlic, finely chopped
- 2 rounded tablespoons flour
- 1 cup dry white wine
- 1 cup chicken stock
- 1 1/2-2 cups whole milk
- A few grates of fresh nutmeg
- 16 ounces frozen chopped spinach, defrosted and wrung dry
- 1 pound penne or mostaccioli rigate
- Grated Parmigiano Reggiano cheese
Tahini
By TPMay
Makes 1/2 cups
- 1 cup (5 ounces or 140 grams) sesame seeds, we prefer hulled
- 3 to 4 tablespoons neutral flavored oil such as grape seed, canola or a light olive oil
- Pinch of salt, optional
Mississippi Mud Cupcakes
By TPMay
Preheat oven to 350°. Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beatin...
- 2/3 - cup sugar
- 2 large eggs
- 1 cup all-purpose flour
- 1/3 - cup unsweetened cocoa
- 1/4 - teaspoon salt
- 1/2 - cup sour cream
- 3/4 - teaspoon baking soda
- 1 (4-oz.) semisweet chocolate baking bar, finely chopped and divided
- 12 paper baking cups Vegetable cooking spray
- Marshmallow Frosting
- 1/3 cup roasted glazed pecan pieces
- Marshmallow Frosting
- 1/2 - (8-oz.) package cream cheese, softened
- 1/4-cup butter, softened $
- 1 (7-oz.) jar marshmallow crème
- 2 teaspoons vanilla extract
- 2 1/2 - cups powdered sugar
Flourless Chocolate Cake
By TPMay
Preheat oven to 325 degrees F
- 1 pound semisweet chocolate, coarsely chopped
- 1/2 - pound (2 sticks) unsalted butter, cut into 1/2-inch cubes, plus 1/2-tablespoon
- 1/4-cup Kahlua
- 8 large eggs
- 1/4-cup sugar
- 1 teaspoon vanilla
- 1/2-teaspoon salt
- Confectioners' sugar or cocoa powder, for garnish
- Fresh raspberries, for garnish