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Recipes
Goat Cheese and Spinach Stuffed Chicken Breast
By tulawdog
To prepare chicken breasts, use a paring knife to cut a pocket into each breast
- 4 Chicken Breasts
- 3 tbsp olive oil, divided
- 2 cloves garlic, minced
- 1 bag baby spinach
- 4 oz goat cheese
- Salt and pepper, to taste
- S2-3 bulbs shallots, sliced thinly
- 2 c chicken broth (4 cups if not using wine, 2 cups if you are)
- 2 c white wine (I would use dry)
- Balsamic Vinegar, to taste(just a splash)
- Cornstarch (1-2 tsp) mixed in equal parts water (as needed)
- 2-3 tbsp chopped fresh parsley
- 1 container sliced baby bella mushrooms
Stir-Fried Asian Greens Recipe
By tulawdog
Over high heat add oil to a pan
- 1 tablespoon oil
- 2 cloves garlic, roughly chopped
- 1-2 tablespoons ginger, minced
- 6 cups Asian greens (baby bok choy, pak choy or Chinese spinach)
- 1 1/2 tablespoons oyster sauce (or soy sauce for vegetarian)
- 1/4 cup vegetable stock
- 1 tablespoon corn starch, dissolved in water
Rosemary-Sage Pork Tenderloin with Pancetta and Fried Capers
By tulawdog
In a small bowl, combine the olive oil, rosemary, sage, fennel seeds, kosher salt and pepper and mix well
- For the fried capers:
- # 1 Tbs. olive oil
- # 2 Tbs. chopped fresh rosemary
- # 2 Tbs. chopped fresh sage
- # 1 Tbs. fennel seeds, crushed
- # 1 1/2 tsp. kosher salt
- # 1/2 tsp. freshly ground pepper
- # 2 pork tenderloins, trimmed, about 1 1/2 lb.
- total
- # 4 garlic cloves, quartered lengthwise
- # 4 thin slices pancetta
- 1/4 * 1/4 cup capers, drained and patted dry
- 1 * 1 Tbs. fine cornmeal
- 1/2 * 1/2 cup olive oil
- * Sea salt, to taste
Slow-roasted Pork Shoulder
By tulawdog
Preheat the oven to maximum
- 2 tablespoons fennel seeds
- 1 tablespoon sea salt
- 2 large fennel bulbs, trimmed and roughly chopped
- 4 medium carrots, peeled and roughly chopped
- 3 medium red onions, peeled and roughly chopped
- 1 garlic bulb, cloves peeled and smashed
- A large handful of fresh thyme sprigs
- One 11-13 pound/5-6kg pastured pork shoulder, skin-on and bone-in, skin scored
- Olive oil
- A bottle of white wine
Roasted Pesto Potatoes
By tulawdog
Preheat oven to 400 degrees
- cup basil pesto - See more at:
- 1.5 pounds small red potatoes, halved
- 2 tablespoons olive oil
- Salt and pepper, to taste
Hushpuppies
By tulawdog
In a cast iron skillet or a large heavy fry pan over medium-high heat, heat about 3 inches of oil to 350°-360° F ...
- 2 cups yellow cornmeal
- 1 cup all-purpose flour
- 3/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon sugar
- 1/2 teaspoon finely minced parsley
- 1/4 cup finely minced fresh or dehydrated onion
- 1 1/2 cups milk (or buttermilk)
- 1 tablespoon lemon juice (omit if using buttermilk)
- 1 egg
- 1 teaspoon hot pepper sauce
- Vegetable, peanut or canola oil for frying
SLOW COOKER INDIAN BUTTER CHICKEN
By tulawdog
Combine the onion, garlic, all spices, and tomato sauce in your slow cooker
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 3 tsp garam masala
- 1 Tbsp fresh grated ginger
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper
- 2 14oz cans of tomato sauce
- 2 lbs chicken breasts, cut into 1" chunks
- 2 cups nonfat Greek yogurt
- salt & pepper
- lime & cilantro, for garnish
- naan & rice for serving
Tomato Basil Soup
By tulawdog
add all together simmer for 30-45 minutes
- 3 1/4 28oz cans crushed tomatoes
- 1 2/3 14.5 oz cans chicken broth
- 20 leaves fresh basil
- 1 1/2 sticks of butter
- 2/3 cup whipping cream
Spring Pea and Asparagus Pasta
By tulawdog
First, prep your vegetables
- 1 pound (16 ounces) whole grain pasta (conchiglie, orecchiette, shells, fusilli or linguine will work)
- 4 tablespoons olive oil, plus more for garnish
- 5 shallots, quartered lengthwise and sliced very thin crosswise
- 1 pound pencil-thin asparagus, woody ends snapped off, and cut in 1/2-inch slices on the bias
- 2 garlic cloves, minced
- 2 cups shelled fresh or frozen English peas (defrost peas if frozen)
- 2/3 cup grated Parmigiano-Reggiano cheese (or regular Parmesan), plus more for garnish
- 2 tablespoons unsalted butter
- 2 teaspoons grated lemon zest (from one lemon)
- 2 teaspoons freshly squeezed lemon juice (less than one lemon)
- 1 cup roughly chopped mixed herbs (I used flat-leaf Italian parsley, chives and mint, other suggestions include chervil and tarragon)
- 3/4 cup toasted pine nuts
- sea salt, to taste
- freshly ground black pepper, to taste
- pinch red pepper flakes (optional)
RED WINE HOT CHOCOLATE
By tulawdog
In a saucepan over medium heat, combine milk and chocolate chips
- 1 1/2 cup milk (I used 2%)
- 1 cup red wine (I used Kendall-Jackson Cabernet Sauvignon)
- 1/3 cup dark chocolate chunks
- Optional: coconut whipped cream