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Recipes
Slow-Cooker Mozzarella Stuffed Meatballs
By AzWench
Let’s talk about the best meatballs you will ever taste, which also happen to be filled with ooey, gooey melty mo...
- 1-pound ground beef
- 1 cup bread crumbs, panko or regular, Italian seasoned or plain
- 1 whole egg, plus 1 egg yolk
- 1 teaspoon minced garlic or 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 mozzarella cheese string cheese sticks
- 1 (23-ounce) jar of marinara or 1 (14.5-ounce) jar alfredo sauce, for dipping
Strawberry Cream Cupcakes
By AzWench
Birthdays are a big deal in my family
- 1 box (16 ounces) angel food cake mix
- 1 package (8 ounces) cream cheese, at room temperature
- 1 cup sweetened condensed milk
- 1 cup sliced strawberries plus 15 slices for garnish
- 2 cups heavy cream, cold
- 5 tablespoons powdered sugar
Baked Sweet & Sour Chicken, Pineapple & Peppers
By AzWench
Better than any homemade version, better than any take-out version, better than Trader Joe’s/Whole Foods/anything
- CHICKEN BREADING:
- 3 to 4 chicken breasts, boneless, skinless (1 1/2 pounds), cut in bite-size pieces)**
- 3 eggs
- 1/2 cup flour
- 1 1/3 cup cornstarch
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon ginger powder
- 1/4 teaspoon onion powder
- SWEET & SOUR SAUCE:
- 1/2 cup pineapple juice from (20-ounce) can (see below)
- 1 cup red wine vinegar
- 1 1/2 cups sugar
- 1/4 cup plus 2 tablespoons ketchup
- 1 small onion, diced
- 2 tablespoons soy sauce
- 4 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ginger powder
- VEGETABLES, PINEAPPLES:
- 1 (20-ounce) can pineapple tidbits in juice
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 cup carrots, sliced thin as possible
Spicy Salsa Verde
By AzWench
Heat a cast iron skillet over low-medium heat
- 4 large tomatillos, husked and rinsed
- 2-3 serrano peppers
- 3 green onions, trimmed
- 2 cloves garlic
- 1/2 C water
- 3/4 tsp sea or kosher salt
- 1/4 tsp ground cumin
- 1/4 C cilantro leaves
- 1/2 large avocado, pitted
Roasted Garlic White Sauce
By AzWench
Gently heat milk in a small saucepan just until barely simmering
- 1 cup whole milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/4 teaspoon plus a pinch salt
- 1/4 teaspoon cayenne
- 3 to 4 heads Roasted Garlic
New York-Style Chopped Salad
By AzWench
Lay out the greens and all the fixings in small dishes
- Herby Ranch Dressing:
- 3 cups mixed salad greens
- 8 whole romaine leaves
- 1 pint grape tomatoes, halved
- One 14-ounce can kidney beans, drained and rinsed
- One 4-ounce can pitted mixed olives
- 2 red bell peppers, sliced
- 2 yellow bell peppers, sliced
- 4 hard-boiled eggs, peeled and sliced
- 2 avocados, sliced
- 8 ounces mushrooms, sliced
- 8 ounces fresh mozzarella, cubed
- 1 English cucumber, halved then sliced
- 1 bunch asparagus, blanched and sliced into pieces
- 1/2 cup sunflower seeds
- 8 radishes, halved
- Salt and ground pepper
- 1 cup (real) mayonnaise
- 1/2 cup buttermilk (more as needed to reach desired consistency)
- 1/2 cup sour cream
- 1/4 cup Italian flat-leaf parsley leaves, chopped
- 2 tablespoons chopped fresh chives
- 2 teaspoons chopped fresh oregano
- 3 teaspoons white vinegar
- 2 teaspoons Worcestershire sauce
- Salt and ground pepper
Good Eats Basic Popovers
By AzWench
Heat the oven to 400 degrees F
- 1 tablespoon unsalted butter, melted and cooled, plus 1 teaspoon for the pan
- 4 3/4 ounces all-purpose flour
- 1 1/2 teaspoons kosher salt
- 2 large eggs, at room temperature
- 1 cup whole milk, at room temperature
Raspberry Poppyseed Salad Dressing
By AzWench
Fresh raspberries get a kick of flavor and color from pomegranate juice in this beautiful dressing
- 1/3 cup olive oil
- 1/4 cup pomegranate juice
- 1/4 cup raspberry vinegar
- 1 tablespoon finely chopped shallot
- 1/3 cup raspberries
- 3 tablespoons honey
- 1 tablespoon poppy seeds
- Pinch of salt
All Sold Out Chicken Pot Pies
By AzWench
To Make the Filling: Melt the butter in a large saute pan set over medium heat
- Filling:
- 3 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 1 large russet potato, peeled and diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 8 ounces button mushrooms, sliced
- 1/2 teaspoon crushed red pepper flakes
- Salt and freshly ground pepper
- 1 purchased cooked rotisserie chicken, or
- 1 whole stewed chicken, cooled
- 8 ounces fresh green beans, cut into 1-inch pieces (optional)
- 1 (8 ounce) package frozen peas (optional)
- Cream Sauce:
- 1/2 cup unsalted butter
- 1 cup flour
- 2 1/2 cups chicken stock
- 1/2 cup heavy whipping cream
- Dash of hot pepper sauce, such as Tabasco
- Salt and freshly ground white pepper
- Crust:
- 1 cup chilled unsalted butter
- 3 cups flour
- 10 ounces chilled cream cheese
- 1 teaspoon salt
- 1/4 teaspoon freshly ground white pepper
- 1 large egg
Asian Orange Ginger Dressing
By AzWench
Wash the orange thoroughly and use paring knife or microplane to zest half of orange; be careful to avoid the white...
- 1 orange
- 1/2 Roma tomato, seeded
- 2 Tbsp canola oil
- 2 Tbsp toasted sesame oil
- 2 Tbsp soy sauce
- 1 1/2 Tbsp rice vinegar
- 1 Tbsp honey
- 1 clove garlic
- 1 chunk ginger root, peeled, approximately 1 Tbsp