HazyWaters' profile page
Recipes
Bacon Double Cheeseburger Meatloaf
By HazyWaters
Bacon Double Cheeseburger Meatloaf
- 6 slices turkey bacon
- 1-1/2 pounds lean ground beef or turkey
- 1 cup oatmeal or barley cereal
- 1 cup soy cheddar, grated (or cow's milk cheddar)
- 1 large onion, chopped
- 2 Tablespoons mayonnaise
- 2 Tablespoons sweet pickle relish
- 2 teaspoons dry mustard
- 3/4 teaspoon sea salt
- 1/2 teaspoon fresh ground black peppercorns
- 1 each egg
- 1/4 cup ketchup
Bacon Wrapped Medjool Dates with Black Barrel Jameson Caramel Sauce
By HazyWaters
Combine sugar and milk in a small heavy saucepan over medium-high heat; cook until sugar dissolves, stirring cons...
- Medjool Dates
- Bacon Flavored Almonds
- Sliced Bacon
- Sauce
- 1/3 cup white sugar
- 1/4 cups brown sugar
- 1/4 cup water
- 2 Tbls milk
- 2 Tbls cup
- 1 ounces 1/3-less-fat cream cheese (Neufchâtel) (about 1/4 cup)
- 1/4 cup Black Barrel Jameson
Madagascar Pink Rice with Cashews and Scallions
By HazyWaters
Heat the ghee in a medium-size saucepan over medium heat
- 1 Tbsp. Ghee (can also use Extra-Virgin Coconut Oil)
- 1 tsp. Cumin Seeds
- 1 Cup Madagascar Pink Rice
- 1/2 Cup Whole Cashew Nuts
- 2 Cup boiling Water
- 1/2 tsp. Sea Salt
- 1 tsp. fresh, grated Ginger
- 1/2 Cup Scallions for garnish (white and green parts)
Balsamic Chicken Cutlet over Spinach Salad with Mushrooms, Bacon and Warm Shallot Dressing
By HazyWaters
Coat chicken with balsamic, oil, seasoning and rosemary and set aside
- 1 1/2 pounds chicken breast cutlets (sometimes marked "thin cut")
- 2 tablespoons balsamic vinegar, enough to just coat the breast slices
- 3 tablespoons extra-virgin olive oil, just eyeball it
- Grill seasoning blend, or coarse salt and pepper
- 4 stems fresh rosemary, leaves stripped and finely chopped, about 2 tablespoons
- 1 pound center cut bacon, chopped into 1-inch pieces
- 1 pound fresh spinach leaves, trimmed and cleaned
- 8 gourmet white stuffing mushrooms, thinly sliced
- 8 radishes, thinly sliced
- 4 scallions, thinly sliced on an angle
- 2/3 cup extra-virgin olive oil, eyeball the amount, plus 1 tablespoons
- 1 large shallot, minced
- 3 rounded spoonfuls Dijon mustard
- 3 tablespoons balsamic vinegar
- 1/2 pound boneless chicken breast cutlets
- 2 teaspoons balsamic vinegar, 2 splashes
- 1 tablespoon extra virgin olive oil, eyeball the amount
- Grill seasoning, such as Montreal Seasoning by McCormick, or, coarse salt and black pepper
- 1 sprig fresh rosemary, leaves stripped from stem and finely chopped
- 4 slices center cut bacon
- 1/4 pound fresh spinach, trimmed and cleaned
- 2 gourmet white stuffing mushrooms, thinly sliced
- 2 red radishes, thinly sliced
- 1 scallion, thinly sliced on an angle
- 1/2 shallot, chopped
- 1 /4 cup extra-virgin olive oil, just eyeball it
- 1 rounded spoonful Dijon mustard
- 1 tablespoon balsamic vinegar
Chicken and Vegetables in Parchment
By HazyWaters
and leaves separated 12 ounces cherry tomatoes, halved 1 small shallot, thinly sliced 1 bunch thyme 2 tablespo...
- 1 pound baby bok choy, trimmed and leaves separated
- 12 ounces cherry tomatoes, halved
- 1 small shallot, thinly sliced
- 1 bunch thyme
- 2 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 4 boneless, skinless chicken-breast halves (about 6 ounces each), pounded 1/2 inch thick
- 1/4 cup dry white wine, such as Sauvignon Blanc
L & L's Lefse
By HazyWaters
Dk
- 5 lbs. Yukon Gold Potatoes
- 1/2 cup butter (1 stick)
- 1/2 cup whipping cream
- 1 TBSP salt
- 1 TBSP sugar (optional)
- 4 cups flour
Grilled Vegetables
By HazyWaters
Watch how to make this recipe
- 3 red bell peppers, seeded and halved
- 3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles
- 3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
- 3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
- 12 cremini mushrooms
- 1 bunch (1-pound) asparagus, trimmed
- 12 green onions, roots cut off
- 1/4 cup plus 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 3 tablespoons balsamic vinegar
- 2 garlic cloves, minced
- 1 teaspoon chopped fresh Italian parsley leaves
- 1 teaspoon chopped fresh basil leaves
- 1/2 teaspoon finely chopped fresh rosemary leaves
Oven-Roasted Tomatoes
By HazyWaters
Line a 13x9x2-inch baking pan with foil
- 2 1/2 pounds red and/or yellow cherry, grape and/or other miniature tomatoes, such as roma or pear (about 7 cups)
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, minced
- 1 teaspoon kosher salt or 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons snipped fresh basil
- Crust bread slices (optional)
Lamb Chops Terrivaki
By HazyWaters
Preheat broiler. Meanwhile in small bowl, mix first 7 ingredients until sauce is smooth
- 1/3 cup packed brown sugar
- 1/4 cup soy sauce
- 2 Tbsp. Ketchup
- 1 Tbsp. Lemon juice
- 1/2 tsp. Salt
- 1/2 tsp. Ground Ginger
- 1/8 tsp. Garlic Powder
- 4 lamb shoulder or arm chops
Printable Recipe: Apricot, Orange, and Rosemary Glazed Roast Recipe
By HazyWaters
1. Preheat the oven to 350 degrees F
- 1 (3 lb) pork loin roast, trimmed
- 1 tsp. salt
- 3/4 tsp. freshly ground black pepper
- 3/4 C. apricot preserves
- 1/4 C. orange marmalade
- 1/4 C. dry sherry
- 1 1/2 tbsp. fresh minced rosemary leaves
- 1/4 tsp. red pepper flakes (optional-- only if you like heat)
- 3 garlic cloves, minced