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Recipes
Lemon and Olive Chicken
By Dixie8686
Sprinkle chicken with 1 teaspoon each salt and pepper
- 8 bone-in chicken breast halves
- Salt and pepper
- 3 tablespoons olive oil
- 2 lemons
- 2 onions, chopped
- 4 cloves garlic, minced
- 1 cup green olives, pitted and halved
- 2 cups chicken stock or reduced-sodium broth
- 1 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper
Grapefruit Mint Martini
By Dixie8686
Fill the shaker with ice. Combine the juice, vodka and syrup in a martini shaker
- 1/4 cup grapefruit juice
- 1 1/2 ounces vodka
- 3 to 5 dashes mint simple syrup (recipe below)
- Mint leaves, for garnish
- Mint Simple Syrup
- 1/2 cup sugar
- 1/4 cup water
- 4 to 6 mint leaves
LEMON CHICKEN & ORZO SOUPAOL Mail: Simple, Free, Fun
By Dixie8686
Chop onion & tomato. Spray pan with cooking spray and put on medium heat
- 1 tablespoon olive oil
- 1 medium leek, white and pale-green parts only, halved lengthwise, sliced crosswise 1/2" thick
- 1 celery stalk, sliced crosswise 1/2" thick
- 12 ounces skinless, boneless chicken thighs
- 6 cups low-sodium chicken broth
- Kosher salt, freshly ground pepper
- 1/2 cup orzo
- 1/4 cup chopped fresh dill
- Lemon halves (for serving)
Pita-Bread Salad with Cucumber, Mint, and Feta
By Dixie8686
Preheat oven to 350 degrees
- 2 regular pita breads, cut into 1-inch squares
- 3 tablespoons white-wine vinegar
- 1/4 cup extra-virgin olive oil
- Coarse salt
- 3 stalks celery, cut into 1/2-inch dice
- 1 cucumber, peeled, seeded, and cut into 1/2-inch dice
- 1 bunch fresh mint, trimmed and leaves thinly sliced
- 1/2 bunch watercress, trimmed
- 6 ounces feta cheese, crumbled (about 1 1/2 cups)
- Freshly ground pepper
Broccolini and Balsamic Vinaigrette
By Dixie8686
In a large pot, bring 8 cups of water and 2 tablespoons salt to a boil
- Kosher salt
- 4 bunches broccolini (1 1/2 pounds)
- 1/4 cup good olive oil
- 11/2 tablespoons balsamic vinegar
- 1/2 teaspoon Dijon mustard
- 1 teaspoon minced garlic
- 1/2 teaspoon freshly ground black pepper
- 1 lemon
Summer Vegetable Stir-Fry
By Dixie8686
Recipes & Menus | recipes Summer Vegetable Stir-Fry This recipe is a template, open to endless riffs depending on...
- 3 cups mixed tender herbs (such as basil, Thai basil, mint, cilantro, tarragon, and celery leaves), divided
- 1/2 cup thinly sliced scallions, divided
- 1 1/2-inch piece peeled ginger, sliced
- 1 garlic clove
- 7 tablespoons vegetable oil, divided
- 2 tablespoons unseasoned rice vinegar
- 2 tablespoons sesame seeds
- Kosher salt and freshly ground black pepper
- 2 cups cooked, cooled wheat berries, farro, or brown rice
- 4 cups chopped mixed summer vegetables (such as bell peppers, eggplant, chiles, zucchini, summer squash, carrots, celery, radishes, and cherry tomatoes)
Mustard Chicken Salad
By Dixie8686
Preheat the oven to 350 degrees F
- 2 whole (4 split) chicken breasts, bone-in, skin-on
- Good olive oil
- Kosher salt and freshly ground black pepper
- 2 cups broccoli florets
- 1 1/2 cups good mayonnaise
- 2 tablespoons dry white wine
- 1/4 cup Dijon mustard
- 3 tablespoons whole-grain mustard
- 2 tablespoons minced fresh tarragon leaves
- 1 cup cherry or grape tomatoes, halved
Impossible Pumpkin Pie Cupcakes
By Dixie8686
Preheat oven to 350 degrees
- 1 15 oz can pumpkin puree
- 1/2 cup sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup evaporated milk
- 2/3 cup all purpose flour
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
Champagne Cocktails
By Dixie8686
Directions Pour Champagne into glasses and allow your guests to create their own cocktails by adding creme de cass...
- Champagne
- Creme de cassis liqueur
- Framboise liqueur
- Sliced fresh strawberries
- Fresh raspberries
- Brandy
- Sugar cubes
Rosemary Swordfish Skewers with Sweet Pepper Salad
By Dixie8686
Recipes & Menus | recipes Rosemary Swordfish Skewers with Sweet Pepper Salad Use a colorful assortment of bell pe...
- 7 tablespoons extra-virgin olive oil
- 3 garlic cloves, thinly sliced
- 4 small assorted sweet peppers, 2 sliced into 1/4” rounds, 2 cut into strips
- 1/2 small onion, cut in half lengthwise, thinly sliced, soaked in ice water
- 1 jalapeño, seeded, thinly sliced
- 2 tablespoons Sherry vinegar
- 4 ounces arugula (about 8 cups loosely packed)
- Kosher salt, freshly ground pepper
- 1 pound 1”-thick swordfish steaks, trimmed, cut into 1” cubes
- 1 tablespoon (generous) minced fresh rosemary
- 1 lemon, quartered