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Recipes
Breakfast Quiche
By brenie_shydee
1. Combine flour and salt; cut in butter until crumbly
- FILLING:
- 1-1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup cold butter
- 3 to 5 tablespoons ice water
- 12 bacon strips, cooked and crumbled
- 1/2 cup shredded pepper jack or Monterey Jack cheese
- 1/2 cup shredded sharp cheddar cheese
- 1/3 cup finely chopped onion
- 4 large eggs
- 2 cups heavy whipping cream
- 3/4 teaspoon salt
- 1/4 teaspoon sugar
- 1/8 teaspoon cayenne pepper
Ricotta and Vanilla Ravioli w/ Orange Mint Dipping Sauce
By brenie_shydee
Dipping Sauce Vegetable oil, for frying For the ravioli: In a small bowl, combine the ricotta cheese, sugar, va...
- 1/2 cup whole milk ricotta cheese
- 2 tablespoons sugar
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon chopped fresh mint leaves
- 1 1/2 teaspoons orange zest, from 1 medium orange
- 1 vanilla bean, split lengthwise
- 1 egg, beaten
- 24 round potsticker (Gyoza) wrappers *
- Can be found at specialty Asian markets
- 1/2 cup fresh orange juice, from 1 medium orange
- 1 cup sugar
- 2 tablespoons chopped fresh mint leaves
Chicken Breast w/Pancetta Cream and Peas
By brenie_shydee
1. Heat a large skillet over medium heat
- 1 tablespoon olive oil
- 4 garlic cloves, thinly sliced
- 1 1/2 ounces pancetta, chopped
- 4 (6-ounce) skinless, boneless chicken breast halves
- 3/8 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup dry white wine
- 1 cup unsalted chicken stock (such as Swanson)
- 2 tablespoons mascarpone cheese
- 2 tablespoons water
- 2 teaspoons all-purpose flour
- 1 cup frozen green peas, thawed
Lemon Lime Avocado Pie
By brenie_shydee
1. Blend avocados, sweetened condensed milk, cream cheese, lime juice, and lemon juice in a blender until smooth; p...
- 2 ripe avocados - peeled, seeded, and mashed
- 1 (10 ounce) can sweetened condensed milk
- 1 (8 ounce) package cream cheese, at room temperature
- 2 tablespoons lime juice
- 2 tablespoons lemon juice
- 1 (9 inch) prepared graham cracker pie crust
- 1 cup whipped cream, or as desired
Silky Pappardelle w/Zucchini Ribbons
By brenie_shydee
1. Preheat broiler to high
- 4 baby zucchini (about 1 pound)
- 3/4 teaspoon kosher salt, divided
- 3 (1-pint) packages cherry tomatoes
- 1 1/2 tablespoons extra-virgin olive oil, divided
- 8 ounces uncooked pappardelle
- 6 tablespoons crème fraîche
- 1 tablespoon chopped fresh flat-leaf parsley
- 2 teaspoons minced fresh chives
- 2 teaspoons chopped fresh thyme
Popcorn with Parmesan and Pecorino
By brenie_shydee
Pop the popcorn using a large, heavy pot with a tight-fitting lid or a popcorn maker
- 1/2 cup popcorn kernels
- 4 tablespoons butter, melted
- 1/4 cup grated Parmesan
- 1/4 cup grated Pecorino Romano
Linguine w/Sweet Pepper Sauce
By brenie_shydee
1. Preheat broiler to high
- 8 ounces uncooked linguine
- 1 pound red bell peppers, halved and seeded
- 1 pound yellow bell peppers, halved and seeded
- 3 tablespoons extra-virgin olive oil
- 6 garlic cloves, thinly sliced
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup small basil leaves
- 1 (4-ounce) ball Burrata cheese
Basil Summer Rolls with Peanut Dipping Sauce
By brenie_shydee
1. Cut tofu crosswise into 4 slices
- 8 ounces extra-firm tofu, drained
- 1 1/2 ounces uncooked rice vermicelli noodles
- 5 teaspoons rice vinegar, divided
- 2 tablespoons lower-sodium soy sauce, divided
- 2 tablespoons dark sesame oil
- 1 1/2 tablespoons hoisin sauce, divided
- 2 teaspoons sambal oelek (ground fresh chile paste)
- 1 cup very thinly sliced napa (Chinese) cabbage
- 3/4 cup matchstick-cut carrot
- 1/2 cup presliced shiitake mushroom caps
- 2 tablespoons fresh mint leaves
- 8 (8-inch) round rice paper sheets
- 8 large basil leaves
- 4 green onions, each cut into 2 (4-inch) slices
- 1 1/2 tablespoons chunky peanut butter
- 1 tablespoon water
Raspberry Lemonade
By brenie_shydee
1. In a large punch bowl, combine raspberry lemonade concentrate, water and lime juice
- 1 (12 fluid ounce) can frozen raspberry lemonade concentrate
- 3 cups water
- 3/4 teaspoon lime juice
- 1 (12 fluid ounce) can or bottle lemon-lime flavored carbonated beverage
- 1 cup crushed ice
- 1 cup fresh raspberries, garnish
- 18 Mint leaves, for garnish (optional)
Pan-Roasted Chicken Breasts
By brenie_shydee
Season chicken on both sides with salt and pepper
- 4 boneless chicken breast halves with skin
- salt and freshly ground black pepper to taste
- 1 tablespoon chopped fresh herbs (thyme, parsley, rosemary) (optional)
- 2 tablespoons olive oil
- 1/4 cup apple cider vinegar
- 4 tablespoons cold butter, cut into small pieces
- 1 tablespoon chicken broth (or water), if needed to thin sauce