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Recipes
Hearty Butternut Squash Soup
By Dixie8686
Directions In a large stockpot or Dutch oven over medium-high heat, add the olive oil
- 3 tablespoons olive oil
- 3 apples, peeled, cored and roughly chopped
- Two 3-pound butternut squash, peeled, seeded and roughly chopped
- 1 clove garlic, chopped
- 1 large yellow onion, chopped
- 2 tablespoons chopped fresh sage
- 1/2 teaspoon ground nutmeg
- Salt and freshly ground black pepper
- 8 cups chicken stock
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan
- 2 tablespoons butter
White Bean and Parmesan Baked Orzo
By Dixie8686
Bring water to a boil and prepare pasta according to directions, lessening the cooking time by 1-2 minutes since th...
- 1 cup of whole wheat orzo pasta
- 2 tablespoons of olive oil
- 1/2 red onion, chopped
- 1 green pepper, chopped
- 1 cup of sliced mushrooms
- 3 cloves of garlic, minced
- 2 cups of raw spinach
- 1 15-ounce can of cannellini beans, drained and rinsed
- 3/4 cup freshly grated parmesan cheese
- fresh herbs for garnish, such as cilantro, parsley and basil
Chickpea & avocado salad
By Dixie8686
If making the balsamic reduction, heat 2 cups of balsamic vinegar and ½ cup of brown sugar in a saucepan
- 2 large boneless, skinless chicken breasts
- Seasonings: Salt, pepper, garlic powder, chili powder
- Mixed greens
- Handful of sweet cherry tomatoes, halved
- 1 avocado, sliced
- 1 can chickpeas, drained and rinsed
- Balsamic glaze (find it by the balsamic vinegar at your store) or balsamic reduction (recipe below)
- Olive oil
- Red wine vinegar
- Coarse salt and freshly ground black pepper
Garlic-Roasted Chicken and Root Vegetables
By Dixie8686
Position an oven rack just below the center of the oven
- 6 tablespoons (3/4 stick) unsalted butter, at room temperature
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh thyme
- 1/2 teaspoon fresh lemon juice (from 1/2 large lemon)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 large cloves garlic, minced
- One 6 1/4-pound chicken, rinsed and patted dry
- Kosher salt and freshly ground black pepper
- 5 sprigs fresh rosemary
- 5 sprigs fresh thyme
- 1 lemon, quartered
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 1 teaspoon kosher salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
- 6 baby red potatoes, halved
- 4 medium carrots, peeled and halved lengthwise
- 2 large parsnips, peeled and quartered lengthwise
- 2 large shallots (about 8 ounces), peeled and halved
- 1 clove garlic, peeled
- 1/2 cup low-salt chicken broth
Roasted Turkey a la Tangerine
By Dixie8686
For the tangerine gastrique: Combine the tangerine juice and vinegar in a medium nonreactive saucepan over high hea...
- 4 cups fresh tangerine juice
- 2 cups champagne vinegar
- 2 cups clover honey
- Finely grated zest of 2 tangerines
- Kosher salt and freshly ground black pepper
- One 17-pound whole fresh turkey, rinsed well and patted dry
- Olive oil, for brushing turkey
- Kosher salt and freshly ground black pepper
- Small bunch fresh flat-leaf parsley
- Small bunch fresh rosemary
- Small bunch fresh sage
- Small bunch fresh thyme
- 3 large carrots, cut into 1-inch pieces
- 3 large stalks celery, cut into 1-inch pieces
- 2 medium onions, quartered
- 6 to 7 cups homemade chicken stock
- 5 to 7 cups homemade chicken stock, warmed
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 carrot, peeled and coarsely chopped
- 1 stalk celery, coarsely chopped
- 1 medium Spanish onion, coarsely chopped
- 2 cloves garlic, chopped
- 1/4 cup plus 2 tablespoons flour
- 1 cup dry white wine
- 1/2 teaspoon whole black peppercorns
- 2 tablespoons orange liqueur, such as Grand Marnier
- 1 teaspoon crushed pink peppercorns
- Kosher salt and freshly ground black pepper
- Finely grated zest of 1 tangerine
Tapenade
By Dixie8686
Combine the olives, capers, anchovies and garlic in a food processor fitted with a steel blade, and pulse 3 times
- 1/2 pound good black olives, such as kalamata, pitted and diced
- 3 tablespoons capers, drained
- 8 anchovy fillets
- 1 garlic clove, minced
- 1/2 cup good olive oil
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon minced fresh thyme leaves
- 1 tablespoon chopped fresh parsley leaves
- 1 baguette, sliced and toasted
Guava-Lime Cooler
By Dixie8686
Fill 6 highball glasses with ice
- Ice, as needed
- 18 fl. oz. guava nectar
- 9 fl. oz. white rum
- 3 fl. oz. fresh lime juice (from about 3 limes)
- 3 fl. oz. simple syrup (see note above)
- 24 fl. oz. sparkling water, or as needed
- 6 lime wedges
- 6 straws
Herb-Marinated Olives
By Dixie8686
In a medium bowl, toss together olives, oil, parsley, lemon zest and juice, fennel and thyme; season with pepper
- 2 cups unpitted large green olives, drained
- 1/3 cup extra-virgin olive oil
- 2 tablespoons chopped fresh parsley
- 1 tablespoon grated lemon zest
- 1 tablespoon lemon juice
- 2 teaspoons fennel seed
- 2 teaspoons fresh thyme leaves
- Pepper
Herb and Garlic Marinade
By Dixie8686
Step 1Whisk together ingredients in a nonreactive dish
- 2 to 3 tablespoons rice vinegar
- 1 teaspoon extra-virgin olive oil
- 1/2 cup mixed fresh herbs, such as oregano, thyme, savory, sage, parsley, and rosemary, coarsely chopped
- 1 teaspoon coarsely chopped garlic
- Zest of 1 lemon (1 tablespoon)
- Coarse salt and freshly ground black pepper
- Lemon wedges, for garnish
Chocolate Pudding Frosted Cupcakes
By Dixie8686
Preheat the oven to 350 degrees F
- 1 1/2 cups cake flour
- 1 1/2 cups sugar
- 3/4 cup Dutch process cocoa powder
- 1 1/2 teaspoons baking soda
- 1 1/2 sticks (12 tablespoons) butter, room temperature
- 3/4 cup buttermilk
- 2 large eggs
- 2/3 cup freshly brewed coffee, cooled to room temperature
- Chocolate Pudding Frosting, recipe follows
- 1 pint heavy whipping cream, very cold
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- One 3.9-ounce box dry pudding mix, chocolate fudge flavor