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Recipes
Greece - Sweet and Tangy Hummus
By Addylicious
VSet aside 2 Tbsp. chickpeas for serving
- 1 15.5-oz. can chickpeas, rinsed
- 1/3 cup tahini
- 3 tablespoons fresh lemon juice
- 1 1/2 tablespoon Turkish or Syrian red pepper paste or 2 tsp. harissa paste
- 1 tablespoon pomegranate molasses (optional)
- Kosher salt
- Olive oil, Aleppo pepper or crushed red pepper flakes, and warm pita bread (for serving)
Spanish - Pizza
By Addylicious
1.Preheat oven to 425 degrees F
- 1 tsp. olive oil
- 1 large prebaked thin pizza crust (I used cauliflower pizza recipe)
- 1/2 c. marinara sauce
- 1/2 c. chorizo sausage
- 1 c. shredded Manchego cheese
- 1/2 c. roasted red peppers
- 1/2 small red onion
- 3 tbsp. Finely chopped fresh parsley
Potato Chips
By Addylicious
1. Slice the potatoes into very, very thin rounds using a porcelain slicer or mandoline (always use the guard!)
- 3 medium russet potatoes
- Oil baking spray
- Sea salt or Baked Potato Chip seasoning, to taste
Desserts - Bourbon–Sea Salt Caramels
By Addylicious
DO AHEAD: Caramels can be made 2 weeks ahead
- Nonstick vegetable oil spray
- 2 cups sugar
- 1/2 cup light corn syrup
- 1 14-oz. can sweetened condensed milk
- 1/2 cup (1 stick) unsalted butter, cut into small pieces
- 4 tablespoons bourbon
- 1/2 teaspoon kosher salt
- Flaky sea salt (such as Maldon)
Super Bowl - Fiery Oven-Baked Chicken Wings
By Addylicious
These smoky-sweet wings get a complex heat from a combination dry-rub and sauce
- FOR THE RUB:
- INGREDIENTS
- 6 lbs. uncut chicken wings
- 2 tbsp. Smoked Paprika
- 4 tsp. onion powder
- 4 tsp. coriander
- 1 tsp. garlic powder
- 1/2 tsp. cayenne pepper
- 1 tsp. crushed red pepper
- 2 tsp. brown sugar
- salt
- fresh-ground black pepper
- FOR THE SAUCE:
- 1 cup Frank's RedHot Original Cayenne Pepper Sauce
- 1 cup good quality barbecue sauce
- 1 tsp. cayenne pepper (optional)
- 4 tbsp. Sriracha hot sauce (optional)
NYE-Kielbasa w/ Onions and Beer
By Addylicious
In a grill pan, grill the kielbasa, turning, until marked, 8 to 10 minutes
- 1 pound kielbasa (pork or turkey), cut into 4 pieces
- 2 tablespoons whole-grain mustard
- 2 tablespoons apple cider vinegar
- 1/4 cup extra-virgin olive oil
- 1 large white onion, cut into 6-8 wedges
- 1 Beer (Stella or similar)
- Kosher salt and freshly ground pepper
Morocco - Spiced Turkey with Aromatic Orange Pan Jus
By Addylicious
1. Preheat oven to 425°. 2
- 1 (12-pound) fresh or frozen turkey, thawed
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon grated orange rind
- 1 tablespoon ground cumin
- 1 tablespoon honey
- 2 teaspoons garlic powder
- 2 teaspoons ground coriander
- 1 1/4 teaspoons kosher salt, divided
- 5/8 teaspoon black pepper, divided
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground red pepper
- 2 medium onions, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 2 cups unsalted chicken stock
- 3/4 cup dry sherry
- Cooking spray
- 1/2 cup orange juice
Greece - Cyprus Pourgouri Pilaf (Cracked Wheat)
By Addylicious
directions NOTE: Cracked Wheat Pilaf Prepared from hulled wheat, the grain is steamed until partly cooked then drie...
- 2 tablespoons oil (olive, ground nut or sunflower)
- 1 medium onion, finely sliced
- 1 ounce vermicelli pasta
- 8 ounces pourgouri or boulgouri (cracked wheat)
- 1 1/2 cup chicken stock
- salt and black pepper
Germany - Potatoes w/Caraway Seeds
By Addylicious
1) Steam or boil the potatoes until barely tender, about 20 minutes
- Pan-roasted Potatoes with Caraway Seeds [serves 4 as a side dish]
- 1 1/2 pounds thin-skinned, waxy potatoes, peeled and cut in half (if using organic, may leave the skins on)
- 2 tablespoons neutral vegetable oil (or 1 tablespoon oil + 1 tablespoon unsalted butter)
- 2 teaspoons caraway seeds
- 1 teaspoon salt
Italy - Pesto Shrimp
By Addylicious
Thread the shrimp onto skewers, if desired
- 2 pounds extra large or jumbo shrimp, peeled (tails left on) and deveined
- 6 tablespoons extra virgin olive oil
- 1 cup basil leaves
- 3 large garlic cloves, roughly chopped
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 cup grated Parmigiano-Reggiano
- 1/4 cup walnuts
- 1 lemon, cut into wedges, for serving (optional)