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Recipes
White Chicken Chili
By susanwadle
From Terrie Pierce and Taste of Home
- 1 lb boneless skinless chicken breasts, cut into 1/2 inch cubes1 medium onion chopped
- 1-1/2 teaspoons garlic powder
- 1 TBS canola oil
- 2 cans ( 15-1/2 oz. each) great northern beans, drained and rinsed
- 1 can ( 14-1/2 oz.) chicken broth
- 2 cans ( 4oz. Each) chopped green chiles (I used 1 can mild & 1 can mild)
- 1 tsp. salt
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 1/2 tsp. pepper
- 1/4 tsp. cayenne pepper
- 1 cup sour cream
- 1/2 cup heavy whipping cream
Buttermilk Fantails
By susanwadle
by Ruth Cousineau
- 1 stick plus 2 tablespoons unsalted butter, melted, divided
- 2 teaspoons active dry yeast (from a 1/4-oz package)
- 1/4 cup warm water (105115°F)
- 1 tablespoon mild honey or sugar
- 3 cups all-purpose flour plus more for kneading and dusting
- 1 1/2 teaspoons salt
- 3/4 cup well-shaken buttermilk
Honey White Bread
By susanwadle
From Susan Wadle and Ina Garten
- 1/2 cup warm water (110 degrees)
- 2 packages dry yeast
- 1 teaspoon sugar
- 1 1/2 cups warm whole milk (110 degrees)
- 6 tablespoons (3/4 stick) unsalted butter, melted and cooled
- 1 1/2 tablespoons honey
- 2 extra-large egg yolks
- 5 to 6 cups all-purpose flour
- 1 tablespoon kosher salt
- 1 egg white, lightly beaten
Chicken Fricassee
By susanwadle
Kelly Snody Martha Stewart
- 1 whole chicken (3 1/2 to 4 pounds), cut into 11 pieces (reserve back and wing tips for another use, such as stock)
- Coarse salt and freshly ground pepper
- 3 tablespoons unsalted butter, softened, divided
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion, cut into 1/4-inch dice (1 cup)
- 1 carrot, cut into 1/4-inch dice (1/2 cup)
- 1 celery stalk, cut into 1/4-inch dice (1/3 cup)
- 8 ounces cremini mushrooms, trimmed and quartered
- 2 tablespoons all-purpose flour
- 2/3 cup dry white wine
- 4 cups chicken broth
- 2 sprigs fresh flat-leaf parsley
- 2 sprigs fresh thyme
- 1 bay leaf
- 2 large egg yolks, room temperature
- 1/4 cup heavy cream
- 2 to 3 tablespoons roughly chopped fresh tarragon leaves
- 2 tablespoons fresh lemon juice
Ralph's Italian Restaurant's Chicken Trombino
By susanwadle
Grill chicken breasts 3 minutes on each side
- COOKED GARLIC:
- 4 6-oz chicken breasts
- 2 plum tomatoes (diced)
- 2 cups roasted peppers (diced)
- 6 basil leaves
- 1/4 cup olive oil
- 1 cup sauterne wine
- 2 tablespoons cooked garlic (recipe to follow)
- 1 cup grated sharp provolone cheese
- 3/4 teaspoon salt
- 3/4 teaspoon black pepper
- 40 peeled garlic cloves
- 5 cups olive oil
Grilled Prosciutto-Wrapped Chicken Stuffed with Fresh Mozzarella & Basil
By susanwadle
Prepare a medium charcoal fire or light a gas grill to medium high
- 4 medium boneless, skinless chicken breast halves (about 1. lb.)
- Kosher salt and freshly ground black pepper
- 12 large basil leaves
- 1/4 lb. fresh mozzarella, thinly sliced
- 4 thin slices prosciutto (preferably imported)
- 1 Tbs. extra-virgin olive oil
Savory Bread Pudding
By susanwadle
from Susan Wadle and Macrina Bakery
- 1/2 loaf day-old hearty white bread, crusts removed, cut into 3/4-inch cubes (about 4 cups)
- 2 medium leeks
- 4 tablespoons pure olive oil
- 8 medium cremini mushrooms, cut into 1/4-inch slices
- 1 cup whole milk
- 1 cup half-and-half
- 2 tablespoons chopped fresh Italian parsley
- 2 large eggs
- 2 large egg yolks
- 1/2 teaspoon kosher salt
- 1/4 cup (1/2 stick) unsalted butter, melted
- 5 ounces gruyere cheese, grated (about 2 cups)
Avocado Scrambled Eggs
By susanwadle
"Bacon and avocado blend nicely in these easy eggs from Sundra Lewis of Bogalusa, Louisiana
- 8 eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 medium ripe avocado, peeled and cubed
- 2 tablespoons butter or margarine
- 6 bacon strips, cooked and crumbled
Pork Tenderloin Sandwiches with Honey Mustard
By susanwadle
Recipe courtesy Giada De Laurentiis
- Vegetable oil cooking spray
- Two 1-pound pork tenderloins
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons grapeseed oil
- 2 tablespoons grapeseed oil
- 2 large shallots, chopped
- 1/2 teaspoons kosher salt, plus extra for seasoning
- 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
- 3 cloves garlic, minced
- 1/2 cup white wine, such as pinot grigio
- 1/2 cup honey
- 1/2 cup Dijon mustard
- 2 tablespoons red wine vinegar
- 1 tablespoon chopped fresh thyme
- 2 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
- 6 sourdough demi-baguettes or rolls, halved lengthwise