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Recipes
Garlic, Lemon, and Herb Rubbed Legs
By Tiffiny
Uses fresh herbs - so yum
- 3 T. canola oil, plus oil for grate
- 2 tablespoons grill seasoning
- 1 tablespoon chopped garlic
- 2 tablespoons lemon juice
- 2 tablespoons fresh chopped parsley leaves
- 2 tablespoons fresh chopped basil leaves
- 2 tablespoons fresh chopped rosemary leaves
- 1 1/2 pounds chicken drumsticks
E-Z Marinated Swordfish
By Tiffiny
NOTE: Recipe directions are for the original serving size of 2
- 1/2 cup and 1 tablespoon fresh lime juice
- 1/4 cup and 2 tablespoons white wine vinegar
- 1 tablespoon salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 teaspoon ground ginger
- 3/4 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried parsley
- 1 tablespoon hot pepper sauce
- 3 pinches cayenne pepper
- 1/2 cup and 1 tablespoon vegetable oil
- 6 fresh swordfish fillets
Raspberry Lemon Loaf
By Tiffiny
Preheat the oven to 350 degrees F
- For the Loaf:
- 1 1/2 cups all-purpose flour + 1 tablespoon all-purpose flour, divided
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1 cup low-fat buttermilk
- 1 1/4 cups sugar
- 3 large eggs
- 2 teaspoons grated lemon zest (approximately 2 lemons)
- 1/2 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 1 1/4 cups raspberries, fresh or frozen, thawed and rinsed, divided
- For the Raspberry Topping:
- 1/2 tablespoon lemon juice
- 1/2 tablespoons framboise liqueur or water
- 1/2 tablespoons sugar
- For the Lemon Syrup:
- 1/3 cup freshly squeezed lemon juice
- 1/3 cup sugar
Sunny Carrot Salad
By Tiffiny
Great, easy, and refreshing
- Taste of Home Annual 2006 pg. 30
Vietnamese rice noodles with BBQ Pork and spring rolls
By Tiffiny
I learned how to cook some Vietnamese food while working for Catholic Community Services
- 2 lbs. pork butt, partially frozen, then thinly sliced
- 6 scallions
- 4 cloves minced garlic
- 2-5 serrano chile peppers, minced
- 4 tsp. sugar
- 4 T. fish sauce
- 2 limes – juice only
- Salt & pepper to taste
- 6 carrots julienne or grated
- 16 oz. pkg of rice vermicelli noodles
- 3-4 T. oil
- 4 cups mung bean sprouts
- 1 head Romaine or green leaf lettuce shredded
- 1 cucumber peeled and thinly sliced
- 1 bunch cilantro
- 1 cup roasted peanuts – roughly chopped
- 2 cups Nuoc cham sauce – recipe below
Creamy Pasta Salad
By Tiffiny
Cook pasta according to directions on the box
- 1/2 box shaped pasta
- 1 head of broccoli, chopped
- 1 cup frozen peas, thawed
- 1/2 pkg mini pepperonis (regular size is ok, too)
- 8 Monterey Jack cheese sticks (snack sticks) cut into chunks (you can use any kind of cheese, but we always have these around, and it is easy to just slice them up!)
- 3 medium carrots, chopped
- Ranch dressing (We use the packet to make our own…much better tasting)