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Recipes
Gruyere and Thyme Rolls
By Dixie8686
Preheat the oven to 375 degrees F
- Nonstick cooking spray, for spraying the muffin tin
- Two 7.5-ounce cans refrigerated biscuits
- 1 cup shredded Gruyere
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Jerry's Sugared Pecans
By Dixie8686
Directions Preheat the oven to 350 degrees F
- 1/2 cup (1 stick) butter, melted
- 3 large egg whites
- 1 cup sugar
- 1 teaspoon ground cinnamon
- 4 cups pecan halves
Cucumber, Tomato and Red Onion Salad
By Dixie8686
In a small bowl, soak the onion slices in icy cold water for 15 minutes
- 1/4 small red onion, cut into thin slices
- 1/2 seedless cucumber, cut into 1/3-inch dice
- 1 pound vine-ripe or Roma tomatoes, cut into 1/3-inch dice
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup basil-infused olive oil
- Kosher salt and freshly cracked black pepper
Parmesan Lavash Chips with Creamy Tomato-Basil Dip
By Dixie8686
Place an oven rack in the center of the oven and preheat to 350 degrees F
- Two 9-by-12-inch whole wheat lavash breads
- 2 tablespoons extra-virgin olive oil
- 1 cup finely grated Parmesan
- 1 cup tomato-basil sauce, such as Giada De Laurentiis for Target Tomato-Basil Sauce
- 1/4 cup (2 ounces) creamy gorgonzola, at room temperature
- 1/4 cup (2 ounces) mascarpone, at room temperature
Soy Simmered Collard Greens
By Dixie8686
Directions Remove the white ribs from the centers of the collard leaves
- 3 bunches collard greens
- 1 tablespoon olive oil
- 1/2 onion, thinly sliced
- 2 cups low-sodium chicken broth
- 2 tablespoons soy sauce
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 tablespoon apple cider vinegar
- Hot pepper vinegar, for serving, optional
Basmati Rice and Summer Vegetable Salad
By Dixie8686
Recipes & Menus | recipes Basmati Rice and Summer Vegetable Salad Create endless riffs on this salad by using the...
- 1 small shallot, chopped
- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons red wine vinegar
- 2 teaspoons fresh thyme leaves
- 1/3 cup extra-virgin olive oil, divided
- Kosher salt, freshly ground pepper
- 1/3 cup extra-virgin olive oil
- 2 cups cooked basmati rice, cooled
- 2 cups bite-size pieces assorted vegetables (such as radishes, tomatoes, peas, summer squash) or carrot ribbons
- 3/4 cup torn mixed leafy greens, sprouts, and herbs
- 1/3 cup chopped red, yellow, or white onion or scallions
- 2 tablespoons toasted pine nuts (optional)
Olive-Mint Pesto Meatballs with Fettuccine
By Dixie8686
In a large bowl, soak the bread in the milk for 1 minute, mashing it
- 3 slices good quality packaged white bread, crusts removed, bread torn
- 1/3 cup whole milk
- Olive-Mint Pesto
- 1 scallion, thinly sliced
- 1 large egg
- 3/4 pound ground turkey
- 3/4 pound ground beef
- Kosher salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 3/4 pound fettuccine
- Freshly grated Parmesan cheese, for serving
Roasted Chicken Breasts with Carrots and Onions
By Dixie8686
Preheat oven to 450 degrees
- 4 bone-in chicken breast halves (10 to 12 ounces each)
- 1 pound carrots, peeled, halved, and cut on the diagonal into 1/2-inch chunks
- 6 garlic cloves, quartered
- 1 medium red onion, halved, cut into 1/2-inch wedges coarse salt and ground pepper
- Coarse salt and ground pepper
- 3/4 cup pitted prunes, quartered lengthwise
- Best Couscous, for serving, optional
Bouillabaisse with Rouille and Garlic Toasts
By Dixie8686
Recipes & Menus | recipes Bouillabaisse with Rouille and Garlic Toasts This pot of Provençal mussels is bathed ...
- 2 tablespoons olive oil
- 2 medium onions, finely chopped
- 1 teaspoon kosher salt plus more
- Freshly ground black pepper
- 2 leeks, white and pale-green parts only, finely sliced (about 2 cups)
- 1 large red tomato, peeled, seeded, diced (about 1 cup)
- 12 sprigs thyme, tied in a bundle
- 6 garlic cloves, sliced
- 2 bay leaves
- 1/2 teaspoon crumbled saffron threads
- 1 cup dry white wine
- 8 cups fish stock (click for recipe) or low-sodium chicken broth
Salmon and Guacamole Sandwiches
By Dixie8686
Preheat the oven to 400 degrees
- 8 slices applewood-smoked bacon (8 ounces)
- 2 ripe avocados, seeded and peeled
- 1/4 cup freshly squeezed lime juice (2 limes)
- 4 scallions, white and green parts, chopped
- 1/4 cup minced red onion
- 1 tablespoon jalapeno pepper, seeded and minced
- 1 teaspoon minced garlic
- Kosher salt and freshly ground black pepper
- Four (6-ounce) salmon fillets, skin on
- Good olive oil
- 4 individual ciabatta rolls
- Baby arugula leaves