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Recipes
Jelly Doughnut Muffins
By ladygourmet
Preheat oven to 350 degrees F
- 2 cup AP flour
- 1 cup white sugar
- 1/2 cup confectioner's sugar
- 2 teaspoons baking powder
- 1 egg
- 1 cup whole milk
- 2 tablespoons butter, melted
- 1 teaspoon vanilla
- Strawberry Jam
- White sugar
Egg Salad with Jalapeño
By ladygourmet
Why not, add a little extra life to the traditional egg salad! The jalapeño does just that
- Sour Cream Dill Dressing - for the Salad :
- 6-7 – eggs - hardboiled
- 2 stalks celery – sliced thin
- 1/2 red onion – sliced thin
- 1 jalapeño – grilled and sliced with seeds
- 1 tablespoon – vinegar
- Dashes of salt
- Dashes of black pepper
- 2 tablespoons – mayonnaise
- 1 tablespoon fresh Dill – chopped fine
- 1 cup sour cream
- Handful of fresh Dill
- 2 celery stalks
- 1 tsp. of capers – plus a little caper juice
- Juice of 1/4 lemon
Croque Monsieur Panini
By ladygourmet
In a small sauce pan, melt butter and add flour
- White Cheese Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup hot milk
- 1/2 teaspoon black pepper
- A pinch of cloves
- 1 1/2 cups shredded mozzarella cheese (can be replaced with Gruyere or any white cheese)
- Sandwich Ingredients:
- Your favorite sandwich bread
- Dijon mustard or your favorite
- Virginia ham
- Apple slices - sliced thin
Chicken Breasts with Spiced Pickled Cabbage
By ladygourmet
Chicken: Heat a cast iron frying pan, with a tablespoon of olive oil, over medium heat
- Chicken:
- 4 bone-in chicken breasts
- 1 tbs. olive oil
- Rub:
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. turmeric
- 1/2 tsp. ground coriander
- Juice of 1/2 a lemon
- 2 tbs. olive oil
- Spiced Pickled Cabbage:
- 1 head of red cabbage
- 2 inch piece of fresh ginger – peeled and sliced thin
- 1/4 cup of brown sugar
- 1/4 cup of balsamic vinegar
- 1/4 cup of red wine vinegar
- 2 bay leaves
Cannellini Bean Dip
By ladygourmet
This is a wonderful dip for veggies, chips or just a spread on toast
- 1 lb. 13oz. can of white cannellini beans
- 4 cloves garlic
- 1/4 of lemon with skin
- 4 tablespoons olive oil
- 1/4 tsp red pepper flakes
- 1/2 cup fresh basil
Rice Balls
By ladygourmet
Adapted from The Taste of Italy by Frederic Lebain & Jean Paul Paireault
- 1 cup rice - cooked
- 1/2 cup ground beef – cooked
- 3 slices mozzarella cheese – cubed
- 1/2 cup grated Romano cheese
- 2 eggs – beaten
- 1 tablespoon chopped parsley
- Breadcrumbs
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- Oil for frying
Cereal Agave Cookies
By ladygourmet
Preheat oven to 350 degrees F
- 2 cups cereal ground, (Honey Bunches or Cheerios are best)
- 1/2 cup rolled oats
- 1/4 cup agave nectar
- 2 tablespoons canola oil
- 1/2 teaspoon vanilla extract
- 1 egg
- 1/2 cup dark chocolate chips
Eggnog Cheesecake
By ladygourmet
In a small bowl combine cookies and butter
- Crust:
- 1 cup finely ground cookies or graham crackers
- 3 tablespoons butter, melted
- Cheesecake:
- 1 8oz package of cream cheese
- 1/2 cup sugar
- 2 eggs
- 1/4 cup eggnog
- 1/4 cup sour cream
- Zest of 1 lemon
- 1 teaspoon vanilla extract
Chili
By ladygourmet
Heat a medium size frying pan to cook the ground beef; set aside when cooked and drain the fat
- Seasonings:
- 2 lbs. ground beef
- 29 oz. can red beans – drained
- 28 oz. can tomatoes
- 1 jalapeño – chopped with seeds
- 1 onion – chopped
- 4 cloves garlic – chopped
- 4 stalks celery – chopped
- 1 cup chicken broth
- 1/4 c. vinegar plus 1 tablespoon sugar
- Olive oil
- 1 tsp. salt
- 1/4 tsp. red pepper flakes
- 1/2 tsp. black pepper
- 1 tsp. dried oregano
- 1 tsp. ground cumin
- 1 tsp. paprika
- 1 tsp. garlic powder
Lemon Fresh Spaghetti with Garden Sauce & Pumpkin Flowers
By ladygourmet
For the Zucchini Heat a large cast iron frying pan with a ¼ inch of canola oil; add the zucchini slices and...
- 7 cloves of garlic – chopped
- 2 vine ripe tomatoes – diced
- 1 zucchini – sliced
- 2 dozen pumpkin flowers
- 1/2 lemon – sliced with skin
- Fresh basil leaves
- Canola oil – for frying
- Olive oil
- Fresh Romano cheese – sliced
- 1 egg plus a splash of water
- 1 - 2 cups flour
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. red pepper flakes
- 1 lb. of your favorite pasta