My Recipes

I first had this salad for lunch at Mark and Kathy's. It was so yummy I had seconds. Kathy happily shared the recipe with me. Recipe courtesy of Bobby Flay  Show: Boy Meets Grill Episode: Updated Backyard Picnic Level: Easy Total: 50 min Prep: 20 min Inactive: 30 min Yield: 4 servings  Ingredients 1/4 cup rice wine vinegar  1/4 cup chopped fresh basil leaves  1 teaspoon sugar  Salt  Freshly ground black pepper  1/2 cup extra-virgin olive oil  8 ears corn, grilled in the husk, kernels removed  1 sweet onion (such as Vidalia or Walla Walla), halved and thinly sliced  1 pint Sweet 100 tomatoes or cherry tomatoes, halved  8 ounces blue cheese, crumbled  Fresh basil sprigs, for garnish  Directions Combine the vinegar, basil, sugar, 1/2 teaspoon of salt, 1/4 teaspoon of pepper and oil in a blender and blend until smooth. Can be made 2 hours in advance and refrigerated. Bring to room temperature before using.  Combine the co...

  Buttery miniature quiche shells filled with custardy surprises are always a cocktail favorite. Use our Pâte Brisee recipe for the crust and bake the tiny quiches in 2- or 3-inch tart molds. 1. One recipe of Pâte Brisee will produce about 16 two-inch tarts. One recipe of Basic Quiche Custard will fill a similar number of tarts. Yield will vary slightly depending on size of tart molds used. 2. Prebake the shells at 375℉ for 10 minutes. Cool slightly, unmold, set on baking sheets and place a spoonful of your chosen filling in each shell (see our list of favorites). Spoon in basic quiche custard to cover filling and come just below the edge of the tart shell. 3. Bake at 375℉ for 10 to 15 minutes or until filling is puffed and lightly browned. Serve immediately. Basic Quiche Custard 1½ cups heavy cream 3 large eggs salt, pepper, grated nutmeg to taste Whisk cream and eggs together thoroughly. Add seasoning to taste. Reserve until baking time.  1½ cups custard, enough for one 10-i...

  Ingredients 1 cup or 5 oz unsifted all-purpose flour 1 cup or 4 oz   slivered almonds 1/2 cup or 6 fl oz   corn syrup 1/2 cup or 4 oz butter 2/3 cup or 5 1/2 oz packed brown sugar 1 bar European white chocolate 1 bar European milk or dark chocolate Directions 1. Ground the slivered almonds in a food processor or blender. Combine with flour; set aside. 2. In a heavy saucepan, combine corn syrup, 1/2 cup butter and brown sugar. Heat to boiling over medium heat, stirring constantly. Remove from heat, stir in flour mixture. 3. Drop batter by scant teaspoonfuls onto large greased baking sheets about 3 inches apart. I used the mini ice cream scoop. It gets easier if you let the mixture cool and solidify slightly. It also spreads thinner on a silpat. 4. Bake only 6 cookies at a time in a 375 ℉ oven for 5 to 6 minutes. Let rest for 2 minutes (or until stiff and holds its shape) after removing from oven. Remove from pan and leave flat or roll gently but quickly around greas...

  Ingredients • 2 (5 to 6-ounce) cans tuna  • 2 teaspoons Dijon mustard  • 1/2 cup white bread , torn into small pieces  • 1 teaspoon lemon zest  • 1 tablespoon lemon juice  • 1 tablespoon water, or liquid from the cans of tuna  • 2 tablespoons chopped fresh parsley  • 2 tablespoons chopped fresh chives, green onions, or shallots  • Salt and freshly ground black pepper, to taste  • Crystal or Tabasco hot sauce, to taste  • 1 raw egg  • 2 tablespoons extra virgin olive oil  • 1/2 teaspoon butter  • Lemon wedges, for serving (optional)  Directions 1. Drain the tuna: Drain the liquid from the tuna cans. If you are using tuna packed in water, reserve a tablespoon of the tuna water, and add a teaspoon of olive oil to the tuna mixture in the next step.  2. Make the tuna mixture: In a medium bowl, combine the tuna, mustard, torn white bread, lemon zest, lemon juice, water, parsley, chives, and hot sauce. Sprinkle o...

 Ingredients 2 packets of thinly sliced boneless, skinless chicken breast fillets 2 teaspoons extra virgin olive oil 1/2 cup all0purpose flour 2 tablespoons butter 1 large lemon 2 cups chicken stock 1/2 cup capers 2 teaspoons salt 2 teaspoons pepper or lemon pepper Directions On a plate, combine flour with salt and pepper. Have chicken stock, capers and juice from the whole lemon ready to pour. Heat oil in a sauté pan. Dredge both sides of the chicken breast fillets in the flour mixture, shaking off any excess, then add them individually into the hot pan with butter. Cook until brown on each side (Sue says the darker the better). Begin making your linguine (time it right so it's not sticky). Remove cooked chicken from pan and place on a clean plate. Add the chicken stock, capers and lemon juice to the pan (careful, it steams in your face, Sue warns), scraping up any bits from the bottom of the pan. Return the chicken to the pan, letting the liquid boil and then simmer until the liq...

A squeeze of lime juice and bottled green salsa brighten the flavor of these hearty, yet mild enchiladas. By  Julianna Grimes Bottcher Recipe by  Cooking Light  April 2006 Ingredients 1 cup chopped onion ¼ cup chopped fresh cilantro 2 garlic cloves, minced 1 (7-ounce) bottle salsa verde (such as Herdez brand) 2 cups shredded cooked chicken breast ⅓ cup (3 ounces) 1/3-less-fat cream cheese, softened 1 cup fat-free, less-sodium chicken broth 8 (6-inch) corn tortillas Cooking spray ¼ cup (1 ounce) crumbled queso fresco ½ teaspoon chili powder 4 lime wedges Cilantro sprigs (optional) Directions Instructions Checklist Step 1 Preheat oven to 425°. Step 2 Combine first 4 ingredients in a blender; process until smooth. Combine chicken and cream cheese in a large bowl. Stir in 1/2 cup salsa mixture. Reserve remaining salsa mixture. Step 3 Bring broth to a simmer in a medium skillet. Working with one tortilla at a time, add tortilla to pan; cook 20 seconds or until moist, turning o...

  Ingredients 2 cups turkey 1 small apple 1/4 cup carrots 3 tablespoons cilantro 1/4 cup craisins 1/4 cup golden raisins 1/4 cup green onion 1/4 cup heaping pineapple tidbits 1 teaspoon zested ginger 1/2 cup mayo 1/2 teaspoon black pepper, coarsley ground 1/2 teaspoon cayenne pepper 2 teaspoons curry power, yellow 1/2 teaspoon kosher salt 1/4 cup sunflower seeds

Ingredients 4 cups chopped fresh tomatoes 1 sliced onion 4 whole cloves 2 cups chicken broth 2 tablespoons butter 2 tablespoons all-purpose flour 1 teaspoon salt 2 teaspoons white sugar or to taste Directions In a stockpot over medium heat combine the tomatoes, onion, cloves and chicken broth. Bring to a boil and gently boil for about 20 minutes to blend all the flavors. Remove from heat and run the mixture through a food mill into a large bowl or pan. Discard any stuff left over in the food mill. In the now empty stockpot melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.  Notes I made this September 2018, I hadded one small finely chopped red hot pepper.  

Ingredients 2 pounds Yukon golden potatoes, washed and quartered  Salt  4 tablespoons butter  3/4 cup heavy cream  4 ounces blue cheese, crumbled  Freshly ground black pepper  Directions Place potatoes in a large stockpot and cover with cold water. Add salt and bring to a boil over high heat. Reduce to medium and cook until fork tender. Drain well. Add back to the pot that they were cooked in. Meanwhile, heat butter and cream until hot. Add the crumbled blue cheese and stir together. Add sauce to potatoes and mash until smooth. Season with salt and pepper SOURCE: The Neelys NOTES: Made them for Thanksgiving Nov 2010, 2013 and 2014

  Ingredients 3 to 4 bunches (2 1/2 pounds total) flat-leaf spinach, trimmed and cleaned 2   tablespoons   butter ½   medium   onion, minced 4   garlic cloves, minced 4   ounces   bar cream cheese, cut into pieces ½   cup   milk pinch ground nutmeg coarse salt and ground pepper Directions  Step 1 Cook spinach: Bring a large pot of salted water to a boil. Add spinach, and cook just until wilted, about 1 minute.  Step 2 Rinse spinach and squeeze: Drain in a colander; rinse with cold water until cool. Squeeze spinach to remove as much liquid as possible.  Step 3 Chop spinach: Coarsely chop spinach, then set aside.  Step 4 Cook onion and garlic:  Step 5 Add cream cheese and milk: Add cream cheese and milk; cook, stirring, until cream cheese is melted and smooth.  Step 6 Stir in spinach and cook: Stir in spinach. Simmer over medium heat until mixture thickens, 8 to 10 minutes.  Step 7 Add nutmeg and serve: A...

  Ingredients 1/2 cup butter 1/2 cup margarine 1/4 cup brown sugar 1/4 cup white sugar 1 cup chopped pecans or almonds 1 teaspoon vanilla extract graham crackers Directions Preheat oven to 350 ℉. Line cookie sheet with foil and cover bottom of pan with graham crackers. Bring butter, margarine and sugars to a boil. Let it boil for 2 minutes. Add pecans and vanilla. Pour over crackers; spread evenly. Bake for 10 minutes. Let cool completely and then break into smaller pieces. NOTES: Dec 2010 recipe from Calvina's sister -- yummy!

These vegan mashed potatoes use cashew cream for the ultimate creamy texture. With roasted garlic and crispy shallots, they can’t be beat. Ingredients 1 cup  water 1/2 cup  cashews 2 1/2  pounds Yukon gold  potatoes 4  cloves  garlic , unpeeled 1  shallot, minced 1 tablespoon  olive oil* 4 tablespoon  vegan margarine 1/4 teaspoon  salt Directions Boil 1 cup of water. Combine with the cashews in a large bowl, and let sit for 30 minutes. Bring a large pot of water to a boil. If preferred,  peel the potatoes , or leave the skins on. Chop into 1/2-inch pieces. Carefully drop the potatoes in the boiling water, and boil for about 20 minutes, or until easily pierced with a fork. While the potatoes boil, place the garlic cloves in a heavy, dry skillet. Cook on medium-high heat, turning every now and then, for about 15 minutes, until they have brown spots on all sides. Let cool, then remove the skins and trim the ends. Peel the shallot and m...

  Ingredients  2   cups   Spinach (chopped) 1   Ib   Bacon (crumbled) 6   Eggs (beaten) 1½   cup   Heavy Cream 1½   cup   Swiss Cheese 1   Pie Crust Dish Salt (to taste) Black Pepper (to taste) Directions Beat eggs, heavy cream, salt, and black pepper with the electric mixer. Preheat oven to 375 degrees Fahrenheit. Layer refrigerated pie crust with chopped spinach, cooked and crumbled bacon, and shredded cheese. Spread the egg mixture on top. Bake for forty-five minutes. The spinach and bacon quiche is ready. Source: Paula Deen

There are three safe ways to thaw food: in the refrigerator, in cold water, and in the microwave oven. Refrigerator Thawing When thawing a turkey in the refrigerator: Plan ahead: allow approximately 24 hours for each 4 to 5 pounds in a refrigerator set at 40 °F or below. Place the turkey in a container to prevent the juices from dripping on other foods. REFRIGERATOR THAWING TIMES  Whole turkey: 4 to 12 pounds — 1 to 3 days 12 to 16 pounds — 3 to 4 days 16 to 20 pounds — 4 to 5 days 20 to 24 pounds —5 to 6 days A thawed turkey can remain in the refrigerator for 1 or 2 days before cooking.  Foods thawed in the refrigerator can be refrozen without cooking but there may be some loss of quality. Cold Water Thawing Allow about 30 minutes per pound. First be sure the turkey is in a leak-proof plastic bag to prevent cross-contamination and to prevent the turkey from absorbing water, resulting in a watery product. Submerge the wrapped turkey in cold tap water. Change the water every 30...