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Recipes
Lemony Artichoke Chicken Salad with Carrots
By tulawdog
Preheat oven to 375°F. Line a baking sheet with parchment paper
- The Sauce:
- 2 pounds bone-in, skin-on chicken breasts, roasted and shredded or about 2 1/2 cups rotisserie chicken, shredded
- 4 large carrots, peeled and julienned (or coarse grated)
- 1 small celery stalk, chopped
- 1 14-ounce can of quartered artichoke hearts, rinsed
- handful of cashews and extra cilantro, for garnish
- 1/4 cup mayonnaise (or more, if desired)
- juice of 1 medium lemon
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon chopped cilantro
- 1 garlic clove, minced
- salt and pepper
Cinnamon Rolls - No Yeast Required
By tulawdog
Preheat oven to 425. Combine filling ingredients in a small bowl, then mix with a fork until well blended
- For the Cinnamon Filling:
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 Tablespoon cinnamon
- 1/2 teaspoon salt
- 2 Tablespoons butter, melted
- For the Cinnamon Roll Dough:
- 2-1/2 cups all purpose flour, plus more for rolling out dough
- 1/4 cup granulated sugar
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 5 Tablespoons butter, melted and divided
- For the Icing:
- 3 oz cream cheese, softened
- 4 Tablespoons buttermilk
- 1 cup powdered sugar
BEEF BOURGUIGNONNE POT PIE
By tulawdog
Place a rack in lower third of oven; preheat to 400°
- Special Equipment:
- 3 tablespoons olive oil
- 1/2 cup plus 1 tablespoon all-purpose flour, plus more
- Kosher salt, freshly ground pepper
- 1 1/2 pounds boneless beef chuck, cut into 2" pieces
- 3 bacon slices, cut into 1/4" pieces
- 1 medium onion, finely chopped
- 1 medium leek, white and palegreen parts only, halved lengthwise, thinly sliced
- 1 medium carrot, peeled, finely chopped
- 1 garlic clove, finely chopped
- 1/2 cup finely chopped fresh parsley
- 2 tablespoons brandy or bourbon
- 4 sprigs thyme, leaves stripped
- 1 bay leaf
- 1 star anise pod
- 2 cups low-sodium chicken broth
- 1 cup red wine
- 5 tablespoons unsalted butter, room temperature, divided
- 8 ounces crimini mushrooms, stems removed
- 8 ounces pearl onions, peeled
- 1 tablespoon fresh lemon juice
- 2 sheets frozen puff pastry (two 14-ounce packages or one 17.3-ounce package), thawed
- 1 large egg, beaten to blend
- 3/4 "-diameter cookie cutter or pastry tip
Chicken braised with cream and tarragon
By tulawdog
Season the chicken with salt and pepper on both sides
- 5 whole chicken legs, separated to legs thighs
- salt and pepper
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/2 lb. crimini mushrooms, washed, dried, and sliced
- 1 small onion, peeled and thinly sliced
- 2 garlic cloves, minced
- 1/2 cup white wine
- 1 cup heavy cream
- 3-4 sprigs of tarragon
Trout Meunière, Old Style
By tulawdog
1. Combine the flour, Creole seasoning, and salt in a wide bowl
- 1 1/2 * 1 1/2 cups flour
- 1 * 1 tablespoons salt-free Creole seasoning
- 1/4 * 1/4 teaspoon salt
- Six * Six 8-ounce speckled trout fillets
- 1 1/4 * 1 1/4 sticks (10 tablespoons) butter
- 1 * 1 cup veal stock
- 2 * 2 tablespoons lemon juice, strained
- 1 * 1 tablespoon Worcestershire sauce
- 1 * 1 teaspoon red wine vinegar
- * Peanut oil, for frying
- * Lemon wedges
Sheet Pan Chicken with Roasted Eggplant Caponata Recipe
By tulawdog
Prepare the eggplant: In a large bowl, combine diced eggplant with 1/2 tablespoon salt
- For the roasted eggplant caponata:
- 1 large eggplant (about 2 pounds), cut in 1/2-inch cubes
- 1/2 tablespoon salt
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon honey or sugar
- 1 pint mixed cherry tomatoes, halved
- 2 celery stalks, finely diced
- 1/2 cup sliced green olives
- 2 tablespoons capers
- 1/4 cup parsley, finely chopped
- 2 cloves garlic, minced
- 1/4 cup toasted pine nuts
- Additional chopped parsley, to garnish
- For the chicken thighs:
- 2 to 2 1/2 pounds chicken thighs, skin-on and bone-in
- 1/2 tablespoon sweet paprika
- 1/2 teaspoon crushed red pepper (optional)
- 1 teaspoon fennel seed (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
- Read more: http://www.simplyrecipes.com/recipes/sheet_pan_chicken_with_roasted_eggplant_caponata/#ixzz4rpAyCppu
Tuscan Chicken Skillet
By tulawdog
Season the chicken with salt and pepper
- 2 Tbsp. olive oil, divided
- 1 lb. chicken breast tenderloins
- 1 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- 1 tsp. oregano
- 1/2 tsp. thyme
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 12 oz. mushrooms, sliced
- 2/3 c. sundried tomatoes, chopped
- 1 (15 oz) can Cannelini Beans, drained and rinsed
- 2 (15 oz) cans fire roasted diced tomatoes
- 1 Tbsp. sugar
- Salt and pepper, to taste
- Parsley for garnish
- Instructions
Beef Goulash
By tulawdog
Preheat oven to 300°F. Cut beef into 1-inch cubes
- 2 1/2 pounds boneless beef chuck (preferably chuck-eye roast or chuck tender)
- 4 ounces (about 4 thick-cut slices) bacon, roughly chopped
- Neutral cooking oil, such as canola or safflower
- 3 yellow onions (about 1 pound), sliced into thin half moons
- 4-5 cloves garlic, minced or pressed
- 2 teaspoons caraway seeds (optional)
- 3 tablespoons Hungarian sweet paprika
- 2 tablespoons tomato paste
- 2 teaspoons dried marjoram
- 1/2 cup dry red wine, such as Chianti or Zinfandel
- 2 cups good-quality chicken stock, preferably homemade
- 1 1/2 cups good-quality beef stock, preferably homemade (See Recipe Notes)
- 2 red bell peppers, sliced lengthwise into thin strips
- Kosher salt and freshly ground black pepper
- 12 ounces wide egg noodles, cooked according package directions
- 8 ounces sour cream, for serving
- Fresh dill, for garnish
Braised Pork Belly Recipe
By tulawdog
Bring a pot of water to boil
- 1 lb pork belly
- 1 tablespoon oil
- 3 stalks scallions, cut into 3-inch lengths
- 1-inch peeled ginger, cut into slices
- 2 1/4 cups water
- 1 cup light soy sauce
- 6 tablespoons dark soy sauce
- 3 1/2 tablespoons Shaoxing Wine
- 1 oz (or 40 g) rock sugar, lightly crushed or 2 1/2 tablespoons brown sugar
Farfalle with Kale and Mushrooms
By tulawdog
Boil water for pasta, salting water
- 1 pound farfalle pasta
- 3 tablespoons butter
- 1 medium onion diced
- 1 lb. mushrooms (white, baby bella, shitake) halved or quartered
- 12 oz kale finely chopped
- 1 1/2 cups vegetable stock
- 3 oz goat cheese
- 1/2 cup greek yogurt
- 1/2 teaspoon freshly ground nutmeg
- salt
- freshly ground black pepper