Brenie_shydee's profile page
Recipes
Cashew Crusted Chicken
By brenie_shydee
1. Preheat oven to 375 degrees F (190 degrees C)
- 1 (12 ounce) jar apricot preserves
- 1/4 cup prepared Dijon-style mustard
- 1 teaspoon curry powder
- 4 skinless, boneless chicken breast
- halves
- 1 cup coarsely chopped cashews
Split Pea w/Rosemary
By brenie_shydee
Place bacon in a large pot, and cook over medium heat until crisp
- 6 slices bacon, cut into 1 inch pieces
- 1 small onion, chopped
- 1 leek, thinly sliced
- 1 large carrot, chopped
- 2 cloves garlic, minced
- 4 (10.5 ounce) cans chicken broth
- 1 1/2 cups green split peas
- 2 bay leaves
- 1 teaspoon chopped fresh rosemary
Ice Cream Cake
By brenie_shydee
Let the ice cream soften either in the refrigerator for a while, or out in the kitchen
- 2 1/2 pints ice cream
- 3/4 cup honey roast peanuts
- 1 cup plus 1/4 cup swirled milk chocolate and peanut butter morsels or use chocolate chips of your choice (recommended: Nestle)
- 2 ounces Crunchie bar, broken into shards and dusty rubble (recommended: Nestle Crunch)
- 150g Bourbon biscuits broken up into crumbs and rubble/1 1/2 cups chocolate cookie crumbs
- Butterscotch sauce
- Chocolate sauce
Flavored Butters
By brenie_shydee
Butter, as all food lovers know, makes everything better
- Watercress and Lemon
- 2 cups loosely packed watercress + 3/4 teaspoon finely grated lemon zest + 1/4 teaspoon salt.
- Great on: Ham tea sandwiches or tossed with boiled potatoes. (Pictured top.)
- Dill, Grapefruit, and Fennel
- 2 tablespoons chopped fresh dill + 1 tablespoon finely grated grapefruit zest + 1/2 teaspoon finely ground toasted fennel seeds + 1/8 teaspoon salt.
- Great on: Smoked salmon and watercress tea sandwiches or mixed with warm farro. (Pictured second.)
- Cilantro and Curry
- 3 tablespoons finely chopped fresh cilantro + 1 1/2 teaspoons Thai red curry paste (grocerythai.com) + 1/8 teaspoon salt.
- Great on: Sliced chicken and cucumber tea sandwiches or slathered on corn. (Pictured third.)
- Pea and Tarragon
- 1/3 cup thawed frozen peas or cooked, cooled fresh peas + 1 tablespoon plus 1 1/2 teaspoons chopped fresh tarragon + 1/4 teaspoon salt.
- Great on: Radish tea sandwiches or folded into pasta with goat cheese. (Pictured fourth.)
- Chive and Mustard
- 3 tablespoons chopped fresh chives + 1 tablespoon Dijon mustard + 1/8 teaspoon salt.
- Great On: Smoked trout tea sandwiches or melted over steamed asparagus
- Sugar and Spice
- Mix in 2 Tbls sugar and 2 tsp pumpkin pie spice. Spread on toast or saute with pear wedges.
- Cranberry and orange
- Mix in 1/4 c coarsely chopped fresh or thawed frozen cranberries and 1 Tbls finely granted orange zest. Add to oatmeal, melt onto pancakes, or spread on turkey sandwiches.
- Honey and chipotle
- Mix in 1 Tbls chopped canned chipotle peppers and 2 Tbls honey. Slater on biscuits or baked sweet potatoes.
- Shallot and thyme
- Mix in 2 Tbls each chopped fresh thyme leaves and minced shallot. Stir into pastas, soups or vegetable sautes, or spread on dinner rolls.
Gnocchi with sausage and spinach
By brenie_shydee
Cook the gnocchi according to the package directions, reserving 1/4 cup of the cooking liquid
- 2-9 oz packages refigerated gnocchi or
- one 17.5 oz package shelf stable
- gnocchi
- 1 tbls olive oil
- 1 medium yellow onion, finely chopped
- 1 lb italian sausage, casing removed
- 1 clove garlic, finely chopped
- 1-5 oz bag baby spinach
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 3/4 c grated parmesan, plus more for
- garnish
Assorted salad dressings
By brenie_shydee
Add ingredients as listed into a jar and shake well
- Cidar-Dijon:
- 1/4 c fresh apple cider
- 3 tbs extra-virgin olive oil
- 1 tbs cider vinegar
- 1 tbs dijon mustard
- 1 finely chopped small shallot
- 1/2 tsp coarse salt
- 1/4 tsp fresh ground pepper
- Orange-Miso:
- 2 tbs water
- 1 tbs plus 1 1/2 tsp white miso paste
- (asianfoodgrocer.com)
- 1 tbs safflower oil
- 1 1/2 tsp finely grated peeled fresh ginger
- 1/2 tsp finely grated orange zest
- 3 tbs fresh orange juice
- Spicy Coconut:
- 1/2 c low fat coconut milk
- 1 seeded and thinly sliced small fresh red chile (i.e.
- Thai or serrano)
- 1 thinly sliced scallion
- 2 tbs fresh lime juice
- 1 tbs thinly sliced fresh mint
- 2 tsp safflower oil
- 1/4 tsp coarse salt
- Buttermilk-Parmesan
- 3/4 c low-fat buttermilk
- 3/4 c finely grated parmesan cheese
- 2 tbs plain yogurt
- 1 tbls extra-virgin olive oil
- 1 tsp finely grated lemon zest
- 2 tsp fresh lemon juice
- 1/2 tsp fresly ground pepper
- 1/4 tsp coarse salt
- Grated Tomato
- 1 grated tomato
- 3 tbs extra-virgin olive oil
- 1 tbs red-wine vinegar
- 1/2 tsp finely chopped fresh oregano
- 1/2 tsp coarse salt
- 1/4 tsp fresly ground pepper
- 1/4 tsp sugar
Sausage Pasta
By brenie_shydee
1. Bring a large pot of lightly salted water to a boil
- 3/4 pound pasta
- 1 tablespoon olive oil
- 1 pound spicy Italian sausage
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 (14.5 ounce) can chicken broth
- 1 teaspoon dried basil
- 1 (14.5 ounce) can diced tomatoes
- 1 (10 ounce) package frozen chopped spinach
- 1/2 cup grated Parmesan cheese
Chicken Salad Sandwiches w/Lemony Mayo
By brenie_shydee
Salad: Cook chicken and shred or cut into bite size pieces
- Salad:
- 3 cups (1 lb) chicken
- 1/4 c Martha's Lemony Mayo
- 1 tsp finely chopped fresh chervil
- Fresh lemon juice
- Coarse salt and freshly ground pepper
- Sliced tomatoes
- Mixed lettuce
- Basil sprigs
- Lightly toasted country bread
- Lemony Mayo:
- 1 c safflower oil
- scant 1/2 c extra-virgin olive oil
- 1 large egg
- 1 tsp coarse salt
- 1 tbls fresh lemon juice
Pumpkin ravioli with sage butter
By brenie_shydee
1.Preheat oven to 375 degrees
- 1 3-pound sugar pumpkin, or butternut
- squash
- 4 teaspoons extra-virgin olive oil
- 2 teaspoons light-brown sugar
- 1 large egg
- 1/4 cup Locatelli cheese
- 3 large or 6 small amaretti cookies,
- crushed
- 2 tablespoons ricotta cheese
- 1 teaspoon shallots, chopped
- Pinch of nutmeg
- Coarse salt and freshly ground pepper
- 1 1/2 pounds store-bought fresh pasta
- sheets
- 1 tablespoon semolina flour
- 1/2 cup (1 stick) unsalted butter
- 1 tablespoon freshly chopped sage
- leaves
- 2 tablespoons balsamic vinegar
Pappardelle with Leeks, Sugar Snap Peas, and Lemon
By brenie_shydee
1.While bringing a large pot of salted water to a boil, melt butter in a large skillet over medium-high heat
- Coarse salt and freshly ground pepper
- 1/2 stick unsalted butter
- 2 medium leeks (white and pale-green parts only), cut into thin half-moons and rinsed well
- 2 lemons
- 1/2 pound sugar snap peas, trimmed and cut in half crosswise (optional)
- 3/4 pound dried pappardelle or other flat egg noodles
- 1/2 cup fresh ricotta cheese
- 2 ounces Pecorino Romano cheese, grated (3/4 cup)