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Recipes
LEMON CHEESECAKE WITH GINGERSNAP CRUST
By t1bishop
Bake the cheesecake at least one day ahead so that it has enough time to chill
- CRUST
- 2 cups ground gingersnap cookies
- 6 tablespoons (3/4 stick) unsalted
- butter, melted
- FILLING
- 5 8-ounce packages cream cheese,
- room temperature
- 2 cups sugar
- 1/4 teaspoon salt
- 7 large eggs
- 3 cups (24 ounces) sour cream
- 2 tablespoons (packed) finely grated
- lemon peel
- 2 tablespoons fresh lemon juice
- Lemon leaves or twists (optional)
ROAST CHICKEN WITH POTATOES AND BUTTERNUT SQUASH
By t1bishop
1. Preheat oven to 400°. 2
- 2 tablespoons minced garlic, divided
- 1 teaspoon salt, divided
- 3/4 teaspoon freshly ground black
- pepper, divided
- 1/2 teaspoon dried rubbed sage
- 1 (3 1/2-pound) roasting chicken
- Cooking spray
- 12 ounces red potatoes, cut into
- wedges
- 1 1/2 cups cubed peeled butternut
- squash (about 8 ounces)
- 2 tablespoons butter, melted
Spanish-Style Tuna and Potato Salad
By t1bishop
1. Place potatoes in a large saucepan; cover with water to 2 inches above potatoes
- 1 pound small red potatoes, quartered
- 1 pound haricots verts, trimmed and cut into 2-inch pieces
- 2 cups cherry tomatoes, halved
- 1/4 cup thinly sliced shallots
- 3/4 teaspoon salt
- 1/2 teapoon smoked paprika
- 1/4 teaspoon ground red pepper
- 1 (5-ounce) can albacore tuna in water,
- drained
- 1/4 cup extra-virgin olive oil
- 3 tablespoons sherry vinegar
- 5 cups torn romaine lettuce
TOMATO-OLIVE BRUSCHETTA WITH GOAT CHEESE
By t1bishop
makes 24
- MAKES 24 APPETIZERS TIME: 20 MINUTES
- 1 CAN (14.5 OUNCES) MUIR GLEN® ORGANIC 2009 FIRE ROASTED DICED TOMATOES, drained
- 1/4 CUP PITTED KALAMATA OLIVES, QUARTERED
- 1/4 CUP ROASTED RED BELL PEPPERS,
- COARSELY CHOPPED, DRAINED
- 1 TABLESPOONS FRESH BASIL LEAVES, CHOPPED
- 1 TABLESPOON EXTRA-VIRGIN OLIVE OIL
- 1/2 CUP (4 ounces) SOFT GOAT CHEESE
- 24 SLICES (ABOUT 1/2 INCH THICK) BAGUETTE, TOASTED
Lemon Chi cken.wii]: Guacamole Sauce
By t1bishop
The avocado sauce makes an unusual accompaniment to the grilled chicken
- juice of 2 lemons
- 3 tablespoons olive oil
- 2 garlic cloves, crushed
- 4 chicken breast halves, about
- 7 ounces each
- 2 beefsteak tomatoes, cored and halved
- salt and black pepper
- chopped fresh cilantro, to garnish
- For the sauce
- 1 ripe avocado
- 1/4 cup sour cream
- 3 tablespoons fresh lemon juice
- 112 teaspoon salt
- 1/4 cup water
Elegant butternut truffle soup
By t1bishop
Flavored with mace, ginger, and brown sugar, this tangerine-hued nectar, laced with truffle oil, is a beautifully r...
- 2 butternut squash (about 4 pounds)
- 8 cups Basic Chicken Broth (page 397)
- 2 tablespoons unsalted butter
- 4 teaspoons olive oil
- 1 onion, chopped
- 1/2 teaspoon ground mace
- 1/2 teaspoon ground ginger
- 4 teaspoons light brown sugar
- Salt and freshly ground black pepper
- to taste
- Truffle oil, for garnish
- 1/2 About 1/2 cup freshly grated Parmesan
- cheese
Baked Ziti with Shrimp and Scallops
By t1bishop
This casserole has a silky sauce made from jarred roasted bell peppers and cream cheese pureed in the blender
- 8 ounces uncooked ziti (short tubeshaped
- pasta)
- 1/2 cup hot water
- (12-ounce) bottle roasted red bell
- peppers, drained
- (8-ounce) block fat-free cream
- cheese, softened tablespoon olive oil
- 1/8 teaspoon salt
- 8 ounces large shrimp, peeled, deveined, and chopped
- 8 ounces bay scallops
- 4 garlic cloves, minced
- 1 tablespoon chopped fresh parsley
- Cooking spray
- 3/4 cup (3 ounces) shredded sharp
- provolone cheese
chipolte chicken pannini
By t1bishop
preheat panini maker or George Forman grill rub each chicken breast with rub
- 2 boneless skinless chicken breasts, tenders removed butterflied
- 2 tablespoons chipolte rub or any spicy rub
- 8 slices of country style bread
- olive oil for brushing
- whatever condiment you want, mustard, mayo
- 8 oz. Monterey Jack cheese grated
- 1 avocado sliced 1/2 inch thick
Classic Lemon Chicken with Sauteed Spinach
By t1bishop
Squeeze the juice from one and a half lemons and reserve
- Sauteed spinach:
- 2 lemons
- 4 chicken cutlets, pounded thinly into scallopini
- Salt and pepper
- Flour, for dredging
- 6 tablespoons extra-virgin olive oil
- 6 tablespoons butter
- 2 cloves garlic, peeled
- 16 caper berries
- 10 large green olives
- 1/2 cup dry white wine
- 1 cup chicken stock or broth
- 2 tablespoons chopped Italian parsley
- Sauteed Spinach, recipe follows
- 3 tablespoons extra-virgin olive oil
- 5 cloves garlic, peeled
- 2 pounds spinach
- Salt and pepper
Basic White Sauce
By t1bishop
1. In a small, heavy saucepan, melt 2 tablespoons of butter over low heat
- • Heavy saucepan
- • 2 tbsp butter
- • 2 tbsp flour
- • 1/4 tsp salt
- • 1 cup milk