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Recipes
Parmesan Chicken and Kale Sauté
By tulawdog
Heat the oil in a large skillet over medium heat until shimmering
- 2 tablespoons olive oil
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch-thick strips
- Kosher salt
- Freshly ground black pepper
- 1 medium onion, diced
- 3 cloves garlic, minced
- Pinch red pepper flakes
- 1 large bunch flat-leaf kale (about 12 ounces), stems removed and leaves coarsely chopped
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 1 tablespoon freshly squeezed lemon juice
Best Slow-Cooked Tomato Sauce Recipe - The Kitchen
By tulawdog
Adjust oven rack to lower position and preheat oven to 300°F
- 4 (28-ounce) cans whole peeled tomatoes, preferably imported D.O.P. San Marzano tomatoes (see note above)
- 1/4 cup extra-virgin olive oil, plus more for finishing.
- 4 tablespoons butter
- 8 cloves garlic, minced (about 3 tablespoons)
- 1 teaspoon red pepper flakes
- 1 tablespoon dried oregano
- 1 medium carrot, cut into large chunks
- 1 medium onion, split in half
- 1 large stem fresh basil
- Kosher salt and freshly ground black pepper
- 1 tablespoon fish sauce (optional)
- 1/2 cup minced fresh parsley or basil leaves (or a mix of the two)
Bourbon Old Fashioned Glazed Pecans
By tulawdog
1 Combine the bourbon and the dried cherries in a small bowl and set aside to soak for 30 minutes
- 1/4 cup bourbon whiskey
- 1/4 cup dried cherries
- 2 tablespoons brown sugar
- 1 teaspoon kosher salt
- 1 / 4 teaspoon freshly ground black pepper
- 1/8 to 1/4 teaspoon cayenne pepper
- 2 cups raw pecan halves
- 2 tablespoons unsalted butter
- 1 tablespoon zest from 1 small orange
Asparagus-Bean Salad Over Arugula
By tulawdog
Combine beans, asparagus, and arugula in a bowl
- 1 can cannelloni beans, drained and rinsed
- 1 cup asparagus, blanched
- 1 handful arugula, washed and spun dry
- A few tablespoons vinaigrette
- A few tablespoons grated pecorino cheese
Slow Cooker Enchiladas
By tulawdog
In a medium bowl, mix together the onion, pepper, black beans, corn, spices, meat (if using), and just 1/2 cup of t...
- 1/2 yellow onion, diced small
- 1/2 bell pepper, diced small (any color)
- 1 16-ounce can black beans, drained and rinsed
- 1 cup frozen corn
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 1/2 cups cheese, shredded and divided - we like monterey jack
- 2 16-ounce jars of your favorite salsa
- 12 6”-8” tortillas, flour or corn
- Optional: 1 cup leftover meat - chicken, pork, hamburger, or shredded beef
CHICKEN SCARPARIELLO WITH CHERRY PEPPERS
By tulawdog
Preheat oven to 400 degrees
- 4 chicken thighs, with bones and skin (about 1 & 3/4 lbs)
- salt and pepper to taste
- 2 Tbs extra virgin olive oil- divided
- 1 lb of sweet Italian sausage (about 4 links)
- 6 fresh cherry peppers (or 4 pickled cherry peppers)
- 1 sweet bell pepper sliced (red, yellow, or orange)
- 8 oz sliced baby bella mushrooms
- 1 red onion, quartered and sliced
- 2 Tbs minced garlic (about 4 cloves)
- 2 cups grape tomatoes
- 1/2 cup chicken broth
- 1/4 white wine (or chicken broth for Whole-30)
- 1 Tbs balsamic vinegar
- 2 tsp dried oregano
- 1/2 tsp fine grain sea salt
- 1/4 tsp black ground pepper
- fresh basil and fresh parsley for garnish
Tomato Tarragon Chicken
By tulawdog
7-8 ounces of penne, cooked according to package directions
- 1 T olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1 inch pieces
- Salt and pepper
- 3 medium tomatoes, diced
- 1/2 T white wine vinegar
- 1/2 tsp minced garlic
- 1/2 tsp salt
- 1 tsp minced fresh tarragon
- 2 T heavy whipping cream
- Parmesan cheese
Baked Acorn Squash Recipe
By tulawdog
Preheat your oven to 400°F (205°C)
- 1 Acorn squash
- 1 Tbsp Butter
- 2 Tbsp Brown Sugar
- 2 teaspoons Maple Syrup
- Dash of Salt
Raspberry Swirl Sweet Roll
By tulawdog
1. Make The Dough: In a small saucepan, warm the milk over low heat until lukewarm (no need to use a thermometer...
- Dough:
- 1 cup milk
- 2/3 cup granulated sugar
- 1 and 1/2 tablespoons active dry yeast (2 standard size packets)
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 2 large eggs
- 1/2 teaspoon salt
- 4 and 1/2 cups all-purpose flour, plus more for dusting/rolling
- Filling:
- One 10-oz. package frozen raspberries (NOT thawed)
- 1/4 cup plus 2 Tablespoons granulated sugar
- 1 teaspoon cornstarch
- Glaze:
- 1 cup confectioner’s sugar
- 3 Tablespoons heavy cream (or half-and-half or milk)
RED WINE BRAISED INSTAPOT BRISKET (IN ONE HOUR)
By tulawdog
Dry the meat with a paper towel and season well with course salt and freshly crushed black pepper
- 4 pound brisket
- 2 tbsp tomato paste
- 1 large onion, chopped roughly
- 3 large carrots, chopped roughly
- 6 cloves of garlic roughly chopped
- 2 sprigs of rosemary
- 1 cup of red wine
- 1.5 cups chicken or beef broth
- 1 heaping tbsp of chicken base
- salt and pepper to season
- vegetable, avocado or coconut oil to sear the meat