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Recipes
Farmers Market Potato salad
By t1bishop
Even if you prefer chilled potato salad, the end result will taste best if you season the potatoes and dress the...
- 1 cup fresh corn kernels (about 2 ears)
- 2 pounds fingerling potatoes, cut into 1-inch pieces
- 2 1/2 tablespoons olive oil, divided
- 2 tablespoons chopped fresh tarragon
- 2 tablespoons cider vinegar
- 2 tablespoons whole-grain Dijon
- mustard
- 1/2 teaspoon hot pepper sauce (such as Tabasco)
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black
- pepper
- Cooking spray
- 3/4 cup vertically sliced red onion
- 3/4 cup diced zucchini
- 1 cup cherry tomatoes, halved
.Vegetarian Acorn Squash Soup With Vanilla Bean and Apple .
By t1bishop
Local restaurateur.Michele Niesen, now a cooking Instructor, private chef and coordinator of the Studioplex Green M...
- 2 pounds acorn (or other winter) squash
- 1 tablespoon olive oil, more for dish
- 1 large onion, peeled and cut into rings
- Salt and pepper
- 2 carrots, chopped
- 2 stalks celery, cut into 1 inch pieces
- 2 apples, peeled, quartered, cored and cut into 1-inch pieces
- 2 sweet potatoes, peeled and cut into 1 inch pieces
- 2 large cloves garlic, coarsely chopped
- 1 vanilla bean
- Basil or chopped fresh sage for garnish (optional)
Truffle-Scented Goat Cheese Tartlets By The Canadian Living Test Kitchen
By t1bishop
These lovely tartlets are divine, with the scent and delicious flavor of truffle oil
- 3/4 cup (175 mL) goat cheese, softened (6 oz/175 g)
- 1 1/4 cup (50 mL) whipping cream
- 1 egg yolk
- 1-1/2 tsp (7 mL) fresh thyme leaves (or 1 1/4 tsp (l mL dried thyme)
- 1-1/2 tsp (7 mL) truffle oil
- Pinch each salt, pepper and nutmeg
- Pastry for 9-inch (23 em) single-crust pie
Mexican Chicken Casserole with Charred Tomato Salsa
By t1bishop
1. Preheat broiler. 2. To prepare salsa, combine first 4 ingredients on a baking sheet coated with cooking spray
- Salsa:
- 8 plum tomatoes, halved and seeded
- 3 garlic cloves, peeled and crushed
- 1 small onion, peeled and chopped
- 1 seeded jalapeno pepper, quartered
- Cooking spray
- 1/3 cup chopped fresh cilantro
- 3 tablespoons fresh lime juice
- 1/4 teaspoon black pepper
- Casserole:
- 1 cup chopped onion
- 1 cup fresh or frozen corn kernels
- 1 cup diced zucchini
- 1 cup chopped red bell pepper
- 3 cups shredded cooked chicken breast
- 1 tablespoon minced garlic
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 (10-ounce) can green chile enchilada sauce
- 1 (4-ounce) can chopped green chiles
- 12 (6-inch) corn tortillas
- 1 cup (4 ounces) shredded Monterey Jack cheese
- 1 cup (4 ounces) crumbled feta cheese
Deviled Alaska Seafood Salad Sandwich
By t1bishop
Perfect for picnics and luncheons, this delightfully delicious sandwich puts a fresh twist on a family favorite
- 16 oz. Alaska Surimi Seafood Imitation Crab), or real crab
- 2 hard-cooked eggs, peeled and
- finely chopped
- 1/3 cups green onions finely chopped
- banana peppers and/or jalapenos finely chopped
- 1/2 to 1/4 cup low-fat mayonnaise,
- or for a lighter version use
- non-fat mayonnaise
- 2 plus Tbsp. mustard, prepared
- 1 Tbsp. paprika
- 1 tsp. kosher salt
- Freshly ground black pepper, to taste
- hot sauce to taste
- Sugar, to taste
- 8 slices French bread
- Nonstick cooking spray
- 8 tomato slices
- 4 lettuce leaves
Chicken and sweet onion sandwiches
By t1bishop
1. in large skillet heat olive oil over medium heat
- 6 tablespoons EVOO
- 2 onions thinly sliced
- salt and pepper
- 1 cup chicken broth
- 1 1/2 pounds skinless boneless chicken breasts
- 4 kaiser rolls
- 1/2 lemon peel grated plus 1 tablespoon lemon juice
- 6 cups mixed greens
Focaccia with Caramelized Onions, Pear and Blue Cheese
By t1bishop
great app
- 1 cup warm water
- 1 package active dry yeast
- 1/2 teaspoon honey
- 2 1/2 cups all-purpose flour
- 1/2 cup plus 1 tablespoon extra-virgin olive oil
- 1 teaspoon kosher salt
- 1 large onion. thinly sliced
- 1 teaspoon light brown sugar
- 1 large Bose pear. cored and sliced
- 1/2 cup crumbled blue cheese
Skillet Shrimp Fajitas
By t1bishop
PREP 10 MIN COOK 20 MIN
- 1 cup plain yogurt preferably Greek-style
- 1/4 cup chopped cilantro, plus 1/4 cup
- cilantro leaves, for sprinkling
- Eight 7-inch whole wheat tortillas
- 1/4 cup extra-virgin olive oil
- 1 onion, sliced
- Salt and black pepper
- One 14.5-ounce can diced tomatoes
- 2 doves garlic, chopped
- 1/2 teaspoon crushed red pepper
- 1 pound large shrimp-peeled, deveined and tails removed
Yellow Squash Ribbons with Red Onion and Parmesan
By t1bishop
This super easy side can also be made with zucchini or a colorful combination of zucchini and yellow squash
- 4 medium yellow squash (about 1 1/2 pounds)
- 1 teaspoon olive oil
- 1 cup thinly vertically sliced red onion
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/4 to 1/2 teaspoon crushed red pepper
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup (1 ounce) shaved fresh Parmesan
- cheese
grilled endive
By t1bishop
1. HEAT grill to medium. Brush endives with oil and season lightly with salt and freshly ground bla ck pepper
- 6 Belgian endives halved lengthwise
- 2 Tbsp grapeseed oil or vegetable oil
- 4 med heirloom tomatoes (or any tomato, preferably locally grown), cored and
- sliced; bout '14" thick