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Recipes
Artichoke Dip
By merehodge
Preheat oven to 350. Mix all of the ingredients together until well-blended (except the lemon juice)
- 3 chopped green onions
- 1 can artichoke hearts in water (drained)
- 1 8 oz package of cream cheese (reduced-fat works fine)
- 1 cup mayonnaise
- 1 sm carton fresh white button mushrooms, sliced (1 small can can work if you don't have fresh)
- 1 cup grated Jack cheese
- 1 cup grated parmesan (not the powder kind)
- 1/4 tsp garlic powder
- Juice from 1/2 lemon (optional - I use it though)
Lemon Herb Roast Chicken
By merehodge
HERB BUTTER: Combine & blend butter, rosemary, thyme, garlic & lemon peel in small bowl
- 1/2 cup (1 stick) butter, room temperature
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh thyme
- 3 large garlic cloves, minced
- 1 1/2 1 1/2 teaspoons grated lemon peel
- 1 6 1/2-to 7-pound roasting chicken
- 1/4 cup dry white wine
- 1 cup (about) canned low-salt chicken broth
- 2 tablespoons all purpose flour
- Lemon wedges
- Rosemary sprigs
Broccoli Casserole
By merehodge
Cook frozen broccili and drain, then mix all ingredients with the broccoli and top with cheese & bread crumbs
- 2 packages frozen broccili, chopped (cooked)
- 1 can celery soup
- 2 eggs
- 1/4 stick margarine
- 1 //2 cup onions, chopped
- 1/3 cup mayonaise
- 1 cup cheese, grated
- Bread crumbs
Babganoush-Hummus Pasta
By merehodge
Double the cumin and add extra salt and/or lemon juice - served with garlic and sundried tomato chicken sausage
- Salt
- 1 pound whole wheat penne
- 1/4 cup EVOO - Extra Virgin Olive Oil
- 4 cloves finely chopped or grated garlic
- 1 medium eggplant, peeled and chopped
- 1 (15-ounce) can chickpeas, drained
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon crushed red pepper flakes
- Freshly ground black pepper
- 1 lemon, zested
- 1 cup vegetable stock
- 2 to 3 tablespoons tahini paste
- 1/2 cup coarsely chopped flat-leaf parsley
- 1/4 cup toasted pine nuts
Mediterranean Chicken Breasts
By merehodge
Zest both lemons. Mix together zest, minced garlic and salt
- 2 lemons
- 4 large cloves garlic, minced
- 1 1/2 1 1/2 teaspoons salt
- 1 teaspoon chopped fresh oregano
- 1/4 teaspoon freshly ground pepper
- 1/4 cup olive oil
- 1/4 cup safflower oil
- 8 supremes (breasts from 4 frying chickens, boned and skinned)
- 1 cup fresh Parmesan cheese, grated
Beets with Orange Vinaigrette
By merehodge
1999, The Barefoot Contessa Cookbook, All rights reserved
- 3 (15-ounce) cans baby beets, drained
- 2 tablespoons raspberry vinegar
- 2 tablespoons freshly squeezed orange juice
- 3 tablespoons good olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup small-diced red onion (1 small onion)
- 2 large seedless oranges, zested
- Segments 2 large seedless oranges
Glazed Carrots w/ Balsamic & Butter
By merehodge
Melt butter in heavy large pot over medium heat
- 1/2 cup (1 stick) butter
- 3 1/2 3 1/2 lbs. peeled baby carrots cut into 2-inch pieces, halved lengthwise.
- 6 tablespoons sugar
- 1/3 cup balsamic vinegar
- 1/4 cup chopped fresh chives
Oven Fried Chicken
By merehodge
Place the chicken pieces in a large bowl and pour the buttermilk over them
- 2 chickens (3 pounds each), cut in eight serving pieces
- 1 quart buttermilk
- 2 cups all-purpose flour
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- Vegetable oil or vegetable shortening
Caramelized Garlic Chicken
By merehodge
Heat oven to 500 degrees. Line shallow roasting pan with foil, lightly grease the foil with a little oil
- 3 teaspoons olive oil, plus additional for greasing foiled pan
- 6 cloves garlic, pressed
- 6 teaspoons brown sugar
- 6 boneless, skinless chicken breast halves
Chicken and Mushroom Skillet
By merehodge
Coat 4 boneless chicken breast with flour mixture
- 3 tablespoons flour
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 teaspoon chili powder
- 1/4 pound fresh sliced mushrooms
- 10 1/2 oz. can of cream of chicken soup
- 2/3 cup "undiluted" Carnation Evaporated Milk
- 4 chicken breasts