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Recipes
Zucchini Quesadilla with Spicy Salsa Roja
By mirandavoegeli
Preheat the broiler. On a rimmed baking sheet, toss the tomatoes, onion and garlic with 2 tablespoons of the oil
- 1 pound tomatoes, cored and quartered
- 1 small onion, peeled and quartered
- 4 garlic cloves
- 1/4 cup canola oil
- 6 dried árbol chiles, stemmed
- 1 chipotle chile in adobo
- 2 tablespoons apple cider vinegar
- 1 teaspoon sugar
- Kosher salt
- Two 10-inch flour tortillas
- 1/2 cup shredded Monterey Jack cheese
- 2 small zucchinis, thinly sliced crosswise
- Chopped cilantro and thinly sliced Fresno chiles, for garnish
Grilled Manouri Cheese with Caramelized Plums
By mirandavoegeli
In a large skillet, cook the honey over high heat until darkened slightly, about 1 minute
- 2 tablespoons honey
- 6 medium plums, halved and pitted
- 2 tablespoons sherry vinegar
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- Salt and freshly ground black pepper
- 1/2 pound manouri cheese, cut into two 1/2-inch-thick rounds
- 1/2 teaspoon dried Greek oregano
- 6 cups packed arugula
- 2 tablespoons basil, thinly sliced
Big Bob Gibson's Chicken with White Barbecue Sauce
By mirandavoegeli
Chef Way At Big Bob Gibson Bar-B-Q, chef Chris Lilly butterflies a whole chicken, smokes it, then dunks the bird in...
- 1/2 cup hickory wood chips
- One 3 1/2-pound chicken, cut into 8 pieces
- Vegetable oil, for brushing
- Salt and freshly ground black pepper
- 1 cup mayonnaise
- 1/2 cup distilled white vinegar
- 1/4 cup apple juice
- 1 teaspoon prepared horseradish
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon cayenne pepper
Jumbo Pancetta, Thyme and Gruyère Muffins
By mirandavoegeli
Preheat the oven to 375° and position the rack in the lower third
- 1 cup finely diced pancetta (5 ounces)
- 3 cups all-purpose flour
- 2 tablespoons fresh thyme leaves
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/4 teaspoon finely grated orange zest
- 4 tablespoons unsalted butter, melted and cooled slightly
- 2 large eggs
- 2 cups buttermilk
- 6 ounces Gruyère cheese, shredded (2 cups)
Black-Bean Tostados with Roasted Tomatillo Sauce
By mirandavoegeli
Make tomatillo sauce: Line a 10-inch heavy skillet (preferably cast-iron; not nonstick) with foil, then heat over ...
- 6 large garlic cloves, 4 cloves peeled and left whole and 2 cloves coarsely chopped
- pound tomatillos (8 medium), husked, rinsed, and halved
- 4 fresh serrano chiles or 2 fresh jalapenos(including seeds), coarsely chopped
- 3/4 cup coarsely chopped fresh cilantro sprigs
- 2 cups plus 2 to 3 tablespoons water
- 1/2 cup finely chopped white onion, rinsed in a sieve and patted dry
- 1 3/4 teaspoons salt
- 2 dried avocado leaves (optional), coarse stems discarded
- 2 (15-ounce) cans black beans, rinsed and drained
- 3 tablespoons vegetable oil
- 2 (6- to 7-ounce) firm-ripe avocados
- 12 tostadas
- 3 cups thinly sliced romaine (from 1 head)
- 1 cup crumbled queso fresco (Mexican fresh cheese) or mild feta (1/4 pound)
Root Beer Baked Beans
By mirandavoegeli
Preheat oven to 400°F. Cook bacon in large ovenproof pot over medium heat until crisp, stirring occasionally
- 4 slices applewood-smoked bacon, cut crosswise into 1-inch pieces
- 3 1/2 cups chopped onions
- 2 garlic cloves, minced
- 4 15-ounce cans cannellini (white kidney beans), rinsed, drained
- 1 1/2 cups root beer (preferably artisanal)
- 3 tablespoons apple cider vinegar
- 3 tablespoons mild-flavored (light) molasses
- 2 tablespoons tomato paste
- 2 tablespoons Dijon mustard
- 1 1/2 teaspoons chili powder
- 1 teaspoon coarse kosher salt
- 1 teaspoon freshly ground black pepper
Morning Glory Muffins
By mirandavoegeli
Preheat the oven to 375°F
- 1/2 cup (2 1/2 ounces) raisins
- 2 cups (8 1/2 ounces) King Arthur whole wheat flour, traditional or white whole wheat
- 1 cup (7 1/2 ounces) brown sugar
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 2 cups (7 ounces) carrots, peeled and grated
- 1 large tart apple, peeled, cored, and grated
- 1/2 cup (1 1/2 ounces) sweetened shredded coconut
- 1/2 cup (2 ounces) chopped walnuts
- 1/3 cup (1 1/2 ounces) sunflower seeds or wheat germ, optional
- 3 large eggs
- 2/3 cup (4 5/8 ounces) vegetable oil
- 2 teaspoons vanilla extract
- 1/4 cup (2 ounces) orange juice
Pickled Cherries
By mirandavoegeli
Recipes + Menus | recipes Pickled Cherries Forget the cornichons
- 3/4 cup distilled white vinegar
- 1/4 cup sugar
- 2 teaspoons whole black peppercorns
- 1 teaspoon coriander seeds
- 1/2 teaspoon crushed red pepper flakes
- 1 pound fresh cherries, stemmed and pitted
- 1 large rosemary sprig
Pecan-Stuffed Mushrooms
By mirandavoegeli
Active time: 25 minutes Start to finish: 1 hour
- Baked creminis bursting with a buttery pecan and garlic stuffing make for eye candy just waiting to be devoured.
- 24 (1 1/2- to 2-inch-wide) cremini or baby bella mushrooms with stems
- 2 tablespoons unsalted butter, plus additional for buttering dish
- 1 large garlic clove, minced
- 1 1/2 teaspoons finely chopped fresh oregano
- 4 oz pecans (1 cup), finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup heavy cream
Fettuccine with Sausage and Kale
By mirandavoegeli
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook sausage, breakin...
- 3 tablespoons olive oil
- 1 lb hot Italian sausage, casings discarded and sausage crumbled
- 1 lb kale, tough stems and center ribs discarded and leaves coarsely chopped
- 1 large clove garlic
- 1/4 tsp red pepper flakes
- 1 lb dried egg fettuccine
- 1 cup reduced-sodium chicken broth
- 1 oz finely grated Pecorino Romano (1/2 cup) plus additional for serving