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Recipes
Collards
By Dixie8686
Prepare the collards for cooking by cutting the large stems from the center of the leaves
- 2 large bunches collards, homegrown or from the produce section, rinsed well
- 1/2 pound cured ham hock or salt pork
- 1/2 cup salt, for brine (optional, see Cook's Note below)
- Buttermilk cornbread, for serving
- Hot sauce, for serving
Anna's Tomato Tart
By Dixie8686
Place the flour and 1 teaspoon of salt in the bowl of a food processor fitted with the steel blade
- 2 1/2 cups all-purpose flour
- Kosher salt
- 12 tablespoons (1 1/2 sticks) cold unsalted butter, 1/2-inch-diced
- 2 cold extra-large egg yolks
- 1/2 cup ice water
- 2 1/2 pounds dried beans, for baking the crust (optional)
- 2 1/2 pounds firm medium (2 1/2-inch) tomatoes, cored and sliced 1/4 inch thick
- 1 cup whole fresh parsley leaves, lightly packed
- 1/2 cup coarsely chopped fresh basil leaves, lightly packed
- 3 large garlic cloves
- 1 tablespoon fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 1/2 cup good olive oil
- 6 tablespoons Dijon mustard
- 3/4 pound grated Gruyere cheese (1 pound with rind)
- 1/2 cup plus 2 tablespoons freshly grated Italian Parmesan cheese
Sauteed Chicken with Spinach
By Dixie8686
Season chicken with salt and pepper
- 1 teaspoon white-wine vinegar
- 1 tablespoon minced shallot
- 1/2 tablespoon butter
- 1 tablespoon Dijon mustard
- 1 teaspoon olive oil
- 1 boneless, skinless chicken breast half (6 to 8 ounces)
- Coarse salt
- Ground pepper
- 4 cups (about 2 1/2 ounces) baby spinach
Herb-Marinated Chicken Skewers with Harissa
By Dixie8686
In a large bowl, mix the olive oil with the rosemary, thyme, oregano and ground cumin
- 1/4 cup extra-virgin olive oil
- 1 tablespoon rosemary leaves
- 1 teaspoon chopped thyme
- 1 teaspoon chopped oregano
- 1 teaspoon ground cumin
- 1 1/2 pounds skinless, boneless chicken breast halves, cut into 1 1/2-inch cubes
- Salt
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon caraway seeds
- 2 roasted red peppers from a jar, coarsely chopped
- 1 red Thai chile, with seeds, chopped
- 1 garlic clove, chopped
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- Salt
- Hummus, for serving
Chicken Cacciatore
By Dixie8686
Tip: A rind of Parmigiano-Reggiano cheese is used here to add extra flavor to the braising liquid
- 5 to 6 tablespoons olive oil
- 4 ounces pancetta, diced
- 1 pound crimini mushrooms, stems removed and quartered
- kosher salt and freshly ground black pepper
- 2 chickens, 3 1/2 to 4 pounds each cut into 4 pieces (2 breast pieces, 2 thigh-drumstick pieces, wings reserved for another use)
- 1 large yellow onion, sliced into 1/4" slices
- 2 medium red bell peppers, seeded and sliced into 1/4" slices
- 3 large cloves garlic, thinly sliced
- 1 cup dry red wine
- 3 cups low-sodium chicken broth
- One 28-ounce can San Marzano tomatoes, puréed
- 5 sprigs fresh oregano
- 1 bay leaf
- One 2-inch rind Parmigiano-Reggiano cheese
- 1/2 cup capers, drained
- 1/4 cup chopped fresh flat leaf parsley leaves
- fresh cooked pasta for serving
- freshly grated Parmigiano-Reggiano cheese for serving
Polenta Half-Moons with Whipped Goat Cheese
By Dixie8686
Cook's Note: Preheat oven to 350 degrees F
- 1 teaspoon kosher salt
- 1 cup instant polenta
- Vegetable oil cooking spray
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons finely grated Parmesan
- 4 ounces goat cheese, at room temperature
- 3 tablespoons heavy cream, at room temperature
- 3 tablespoons chopped fresh basil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup pine nuts, toasted
Warm Camembert with Wild Mushroom Fricassee
By Dixie8686
Preheat the oven to 350°
- 1/2 cup walnut pieces
- Vacherin Mont-d'Or or One 8-ounce wheel of ripe Camembert in its wooden box, at room temperature
- 1 tablespoon walnut oil
- 3/4 pound wild mushrooms, trimmed, caps thinly sliced
- Salt and freshly ground pepper
- 1 shallot, minced
- 2 tablespoons chopped flat-leaf parsley
- 2 large sage leaves, minced
- Sourdough toasts, for serving
Tequila Citrus Chicken
By Dixie8686
Directions Combine the tequila, lime juice, orange juice, lemon juice, chili powder, jalapeno pepper, garlic, salt...
- 1 cup gold tequila
- 1 1/2 cups freshly squeezed lime juice (8 limes)
- 1 cup freshly squeezed orange juice (4 oranges)
- 1/2 cup freshly squeezed lemon juice (2 lemons)
- 2 tablespoons chili powder
- 2 tablespoons seeded and minced jalapeno pepper (2 peppers)
- 2 tablespoons minced garlic (6 cloves)
- 4 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 3 whole (12 split) boneless chicken breasts, skin on
- Olive oil, for brushing the grill
Garden Vegetable Lasagna Roll-ups - Serves 6
By Dixie8686
directions Preheat oven to 400 degrees F
- 2 small eggplants
- Olive oil
- 9 lasagna pasta noodles
- 15 ounces ricotta cheese
- 5 ounces frozen chopped spinach, cooked and drained well or to substitute fresh spinach instead of frozen use 1/2 pound fresh, trimmed, cooked and well drained spinach instead of 5 ounces of frozen.
- 2 cups grated mozzarella cheese
- 1/2 cup Parmesan cheese, fresh grated
- 2 eggs, slightly beaten
- Pinch of ground nutmeg
- Salt and pepper, to taste
- Stonewall Kitchen Traditional Marinara Sauce
- Fresh basil, chopped
Cinnamon Rolls
By Dixie8686
For the dough: Heat the milk, vegetable oil and sugar in a medium saucepan over medium heat to just below a boil
- 1 quart whole milk
- 1 cup vegetable oil
- 1 cup sugar
- 2 packages active dry yeast (4 1/2 teaspoons)
- 9 cups all-purpose flour, plus more for dusting
- 1 heaping teaspoon baking powder
- 1 scant teaspoon baking soda
- 1 tablespoon salt
- 2 cups melted butter, plus more as needed
- 1/4 cup ground cinnamon, for sprinkling
- 2 cups sugar, plus more as needed
- 2 pounds powdered sugar
- 1/2 cup whole milk
- 6 tablespoons (3/4 stick) butter, melted
- 1/4 cup strongly brewed coffee
- Dash of salt
- 1 tablespoon maple flavoring or maple extract