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Recipes
Easy Gazpacho & Goat Cheese Croutons
By Dixie8686
Directions Cut the tomatoes, scallions, cucumber, and onion in large pieces and place them in a food processor fit...
- 2 (28-ounce) cans whole peeled tomatoes, drained
- 4 scallions
- 1/4 seedless cucumber, unpeeled and seeds removed
- 1 large red onion
- 6 garlic cloves
- 1/2 cup red wine vinegar
- 1/2 cup good olive oil, plus extra for toasts and drizzling
- 1/2 teaspoon celery salt
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons tomato paste
- 1 1/2 cups tomato juice, preferably Sacramento
- Kosher salt and freshly ground black pepper
- 1 baguette
- 4 ounces garlic and herb goat cheese, such as Montrachet
Spicy Turkey Meatballs and Spaghetti
By Dixie8686
Preheat the oven to 400 degrees
- 3 cups (1-inch diced) bread cubes from a round rustic bread, crusts removed
- 2/3 cup whole milk
- 2 pounds ground turkey (85-percent to 92-percent lean)
- 1/2 pound sweet Italian pork sausage, casings removed
- 4 ounces thinly sliced prosciutto, finely chopped
- 1 cup freshly grated aged Asiago cheese
- 1/2 cup minced fresh parsley
- 1 teaspoon dried oregano
- 1 teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- 3 tablespoons good olive oil, plus extra for brushing the meatballs
- 2 extra-large eggs, lightly beaten
- 3 (24-ounce) jars good marinara sauce, such as Rao's
- 2 pounds dried spaghetti, such as De Cecco
- Freshly grated Parmesan (or Asiago) cheese, for serving
Scotch Bonnet Marmalade Cocktail
By Dixie8686
Directions Special equipment: 1 up glass For the Scotch: Cut the pepper in half and add it to a jar with the Scot...
- 1 Scotch bonnet or habanero pepper
- 16 ounces Scotch, such as Famous Grouse
- 1 1/2 ounces fresh lemon juice
- 1 ounce orange marmalade
- Dash orange bitters
- 2 thin slices Scotch bonnet pepper, for garnish
- Ice
Chopped Salad with Feta Cheese
By Dixie8686
Scatter shredded lettuce on a serving platter
- 2 heads Bibb lettuce or 1 head Boston lettuce, shredded
- 2 large carrots, cut into matchstick-size pieces
- 1 yellow and 1 red pepper, cut into matchstick-size pieces
- 3 beets, cooked, peeled, and cut into matchstick-size pieces (optional)
- 1 cucumber, peeled, seeded, and coarsely chopped
- 1 ripe tomato, cut into 1/2-inch chunks
- 4 radishes, sliced paper thin
- 1 head radicchio, shredded
- 2 heads Belgian endive, sliced
- 1/4 pound feta cheese, crumbled
- 1 tablespoon Dijon mustard
- 1/4 cup red-wine vinegar
- Salt and freshly ground pepper
- 3/4 cup extra-virgin olive oil
- Chopped flat-leaf parsley, for garnish
- Watercress or mache leaves, for garnish
Curried Chicken Salad
By Dixie8686
Preheat the oven to 350 degrees F
- 3 whole (6 split) chicken breasts, bone-in, skin-on
- Olive oil
- Kosher salt and freshly ground black pepper
- 1 1/2 cups good mayonnaise (recommended: Hellman's)
- 1/3 cup dry white wine
- 1/4 cup chutney (recommended: Major Grey's)
- 3 tablespoons curry powder
- 1 cup medium-diced celery (2 large stalks)
- 1/4 cup chopped scallions, white and green parts (2 scallions)
- 1/4 cup raisins
- 1 cup whole roasted, salted cashews
Goat Cheese-Stuffed Mushrooms with Bread Crumbs
By Dixie8686
Preheat the oven to 400°
- 24 large cremini mushrooms (1 1/2 pounds), stems discarded
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1 teaspoon rosemary leaves, plus one 3-inch sprig of rosemary
- Kosher salt and freshly ground pepper
- 3 tablespoons fine bread crumbs
- 6 ounces fresh goat cheese, cut into 24 pieces
Turkey and Spinach Taquitos
By Dixie8686
Place an oven rack in the center of the oven and preheat to 400 degrees F
- Vegetable oil cooking spray
- 3 tablespoons extra-virgin olive oil
- 1 large onion, minced
- 1 tablespoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound ground turkey
- 1 tablespoon ground cumin
- 2 packed cups baby spinach leaves, chopped
- 1 can black beans, rinsed and drained
- 1 cup mascarpone, at room temperature (8 ounces)
- Eight een 6 1/2-inch-diameter extra-thin or regular corn tortillas
- 1/4 cup extra-virgin olive oil
- 1 cup shredded white or extra sharp Cheddar (4 ounces)
- Serving suggestion: salsa or guacamole
Warm Mushroom Salad
By Dixie8686
Clean the mushrooms by brushing the tops with a clean sponge
- 1 pound cremini mushrooms
- 2 tablespoons unsalted butter
- 4 tablespoons good olive oil, divided
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 bunches of fresh arugula, washed and spun dry
- 8 slices good Italian prosciutto
- 2 tablespoons sherry wine vinegar
- Chunk of Parmesan cheese
- 8 sun-dried tomatoes in oil, drained and julienned
- Fresh flat-leaf parsley leaves
Grilled Filet Steak and Arugula
By Dixie8686
Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat
- 4 (2-inch-thick) filets mignons, tied (10 ounces each)
- 2 tablespoons vegetable oil
- 2 tablespoons fine fleur de sel
- 2 tablespoons coarsely cracked black peppercorns
- 1/2 cup good olive oil
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/2 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 8 ounces baby arugula
- 1 (4-ounce) chunk good Parmesan cheese
Rosemary and Mustard Chicken with Vegetable Bolognese
By Dixie8686
For the chicken: Position a rack in the center of the oven and preheat the oven to 400 degrees F
- Chicken:
- 1 stick (1/2 cup) unsalted butter, at room temperature
- 1 to 2 tablespoons chopped fresh rosemary leaves, plus 1 sprig
- 1 tablespoon Dijon mustard
- 2 teaspoons herbes de Provence
- Kosher salt and freshly ground pepper
- One 4 1/2 to 5-pound chicken, rinsed and patted dry
- Bolognese:
- 1 ounce dried porcini mushrooms
- 1 1/2 cups low-sodium chicken broth, heated
- 2 medium carrots, coarsely chopped
- 1 medium onion, coarsely chopped
- 1 red bell pepper, stemmed, seeds and ribs removed, coarsely chopped
- 2 cloves garlic, smashed
- 1/4 cup extra-virgin olive oil
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh thyme
- Kosher salt and freshly ground pepper
- 6 ounces assorted mushrooms, such as shiitake, cremini and/or button (about 1 1/2 cups), stemmed and chopped
- 1/2 cup dry red wine, such as merlot or cabernet sauvignon
- 2 tablespoons tomato paste
- 1/2 cup mascarpone cheese, at room temperature