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Recipes
Four-Cheese Scalloped Potatoes
By Babycatgrandma
Position a rack in the upper third of the oven and preheat to 425 degrees F
- 1 1/2 tablespoons unsalted butter, cut into pieces, plus more for brushing
- 1/2 clove garlic
- 1/3 cup shredded mozzarella cheese
- 1/3 cup shredded asiago cheese
- 1/3 cup shredded raclette or comte cheese
- 2 pounds russet potatoes, peeled and sliced 1/8 inch thick
- Kosher salt and freshly ground pepper
- 2 cups heavy cream
- 1/4 teaspoon freshly grated nutmeg
- 4 fresh bay leaves
- 1/4 cup grated parmesan cheese
Zucchini Pie
By Babycatgrandma
Preparation For the hash brown crust: 1
- Ingredients
- HASH BROWN CRUST
- 5 russet potatoes, peeled and coarsely grated kept in water
- 3 tablespoons butter, melted, divided
- 3 teaspoons salt
- 1 teaspoon ground pepper
- TOMATO JAM
- 1 tablespoon extra-virgin olive oil
- 1 cup shallots, finely chopped
- 1 clove garlic, minced
- 2 pounds ripe plum tomatoes, peeled, seeded and roughly chopped
- 3 tablespoons sugar
- 2 tablespoons red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- PIMENTO CHEESE
- 8 ounces cream cheese
- 3 pounds grated sharp cheddar cheese
- 1 1/2 cups mayonnaise
- 1 teaspoon hot sauce
- 10 ounces roasted bell peppers, chopped
- 1/2 Spanish onion, grated
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper ground
- FILLING
- 1 tablespoon extra-virgin olive oil
- 1 cup baby zucchini, sliced thin lengthwise on a mandolin
- 1 cup baby summer squash, sliced thin lengthwise on a mandoline
- 1 cup baby heirloom tomatoes, halved
- 8 squash blossoms
- 4 eggs
- 1/2 cup milk
- 1/2 cup cream
- Sea salt and freshly ground black pepper
- 1 large handful basil, for garnish
Avocado Chicken Pitas Recipe
By Babycatgrandma
Brush one side of each pita bread with oil
- 4 whole pita breads
- 2 tablespoons olive oil
- 1 medium ripe avocado, peeled and pitted
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon hot pepper sauce
- 3/4 pound rotisserie chicken, cut into strips(or marinate chicken breasts in a
- tex mex marinade (olive oil, lime juice, cayenne pepper, chili powder, garlic)
- 1 medium tomato, chopped
- 2 cups (8 ounces) shredded Monterey Jack cheese
Cajun Chicken Pasta
By Babycatgrandma
Cook the pasta according to package directions
- 1 pound fettuccine
- 3 About 3 teaspoons Cajun spice mix
- 3 whole boneless, skinless chicken breasts, cut into cubes
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 whole green bell pepper, seeded and sliced
- 1 whole red bell pepper, seeded and sliced
- 1/2 large red onion, sliced
- Salt
- 4 whole Roma tomatoes, diced
- 2 cups low-sodium chicken broth
- 1/2 cups white wine
- 1 cup heavy cream
- Cayenne pepper, for sprinkling
- Freshly ground black pepper
- Chopped fresh parsley, for garnish
CHOCOLATE-PEANUT BUTTER PRETZEL BARS
By Babycatgrandma
Pour half of the melted chocolate into a square pan, lined with wax paper
- 1 cup pretzels, crushed
- 1 cup peanut butter
- 1/2 cup powdered sugar
- 2 cups chocolate chips, melted
Build-Your-Own Shish Kabobs
By Babycatgrandma
Directions Whisk together all of the Dijon-rosemary steak ingredients (except the steak) in a bowl
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh rosemary, stemmed
- 4 cloves garlic, minced
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons balsamic vinegar
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound sirloin steak, cut into 1-inch cubes
- Citrus-Tarragon chicken
- 1 orange, zested, then juiced, remainder discarded
- 1 lemon, zested, then juiced, remainder discarded
- 1 lime, zested, then juiced, remainder discarded
- 4 cloves garlic, minced
- 1 tablespoon fresh tarragon leaves
- 1/4 cup soy sauce
- 1/4 cup canola oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- Lemon-garlic shrimp
- 3 cloves garlic, minced
- 2 shallots, minced
- 1 bay leaf (fresh or dried)
- 2 tablespoon fresh thyme leaves
- 1/4 cup finely chopped fresh Italian parsley
- 1 teaspoon chili pepper flakes
- 1/4 cup olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 pound (16 to 20 count) shrimp, shelled and deveined
- Bell peppers
- Onions
- Cherry tomatoes
- Mushrooms
- Italian squash
- Baby potatoes, boiled until cooked through
- Corn on the cob, husked and sliced into 1/2-inch-thick rounds
- Balsamic basting vinaigrette for veggies
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper
- If using bamboo skewers, soak them in water for 1 hour to retard charring.
Easy Banana bread
By Babycatgrandma
METHOD 1 Preheat the oven to 350°F (175°C), and butter a 4x8-inch loaf pan
- 3 ripe bananas
- 1/3 cup melted butter (coconut oil)
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet) (coconut sugar mix)
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups of all-purpose flour
Cedar Plank Salmon With Maple-Ginger Glaze
By Babycatgrandma
Soak 1 large cedar grilling plank (15 by 6 inches) in a baking dish of water, about 2 hours; put a plate or mug on ...
- 1 2 -to-3-pound skin-on center-cut salmon fillet (about 1 1/2 inches thick)
- 2 teaspoons ground coriander
- Kosher salt and freshly ground pepper
- 1/4 cup pure maple syrup
- 1 2 -inch piece ginger, peeled and grated
- Grated zest and juice of 1 lemon
- 2 tablespoons unsalted butter
Roasted Asparagus and Fontina Pizza
By Babycatgrandma
Gina Marie Miragliaeriquez
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 12 ounces asparagus
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- All-purpose flour and cornmeal
- 1 pound whole-wheat pizza dough, room temperature
- 1/2 cup grated Fontina cheese
Chicken and Asparagus Risotto
By Babycatgrandma
Remove the meat from the chicken; discard skin and bones
- 1 purchased roasted chicken
- 3 1/2 cups water
- 1 14 - ounce can reduced-sodium chicken broth
- 2 medium shallots, thinly sliced
- 2 tablespoons olive oil
- 1 1/2 cups arborio rice
- 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
- 1/2 cup finely shredded Parmesan cheese
- 2 cups coarsely chopped fresh arugula or spinach
- 2 teaspoons snipped fresh tarragon or 2 tablespoons snipped fresh chives
- 1 teaspoon lemon zest, plus additional as optional garnish
- Shaved Parmesan cheese (optional)