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Recipes
Sweet Potato Pie
By GwennW
Preheat oven to 350. With an electric mixer, mix together cooked potato (skin removed) and butter
- 1 # sweet potatoes, baked OR 1 large can cooked sweet potatoes
- 1/2 c. butter, room temperature
- 1/2 c. evaporated milk
- 2 eggs
- 1/3 c. sugar
- 1/3 c. brown sugar
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground cinnamon
- 1 tsp. vanilla extract
- 1 (9 inch) unbaked pie crust
- optional: dash lemon juice
Wildfire Chopped Salad
By GwennW
Chopped lettuce with roasted chicken, avocado, tomatoes, blue cheese, bacon, scallions, corn, tortilla strips and a...
- CITRUS VINAIGRETTE:
- 1 head iceberg lettuce, chopped
- 2 heads Romaine lettuce, chopped
- 1/4 cup chopped bacon
- 1/4 cup diced Roma tomatoes
- 1 cup baked tortilla chips, crumbled
- 1/4 cup crumbled blue cheese
- 1/4 cup chopped scallions
- 4 ounces diced roasted chicken
- 1/4 cup roasted corn
- 2 whole avocados, diced
- 6 tablespoons, or to taste of Wildfire Citrus Vinaigrette Dressing, recipe below
- 3 tablespoons extra virgin olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons freshly squeezed lime juice (key lime if possible)
- 1 small jalapeno pepper, ribs and seeds removed, coarsely chopped
- 1 small clove garlic, halved
- 1/2 teaspoon Dijon mustard
- 1/8 teaspoon honey
- freshly ground black pepper, to taste
- 1 pinch ground cumin
- 1 pinch salt, to taste
- 1 1/2 tablespoons minced fresh cilantro
Beef Bourguignon
By GwennW
Preheat the oven to 250 degrees F
- For serving:
- 1 tablespoon good olive oil
- 8 ounces dry cured center cut applewood smoked bacon, diced
- 2 1/2 pounds chuck beef cut into 1-inch cubes
- Kosher salt
- Freshly ground black pepper
- 1 pound carrots, sliced diagonally into 1-inch chunks
- 2 yellow onions, sliced
- 2 teaspoons chopped garlic (2 cloves)
- 1/2 cup Cognac
- 1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
- 1 can (2 cups) beef broth
- 1 tablespoon tomato paste
- 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
- 4 tablespoons unsalted butter at room temperature, divided
- 3 tablespoons all-purpose flour
- 1 pound frozen whole onions
- 1 pound fresh mushrooms stems discarded, caps thickly sliced
- Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove
- 1/2 cup chopped fresh parsley, optional
Asian Chicken Salad (adapted from Ina Garten)
By GwennW
Preheat the oven to 350 degrees F
- For the dressing:
- 4 split chicken breasts (bone-in, skin-on)
- EVOO
- Kosher salt
- Freshly ground black pepper
- 1 bunch arugula, roughly chopped
- 2 red bell pepper, cored and seeded, and cut into thin strips
- 2 scallions (white and green parts), sliced diagonally
- 1 cucumber, peeled and sliced thinly
- 1 tablespoon white sesame seeds, toasted
- 1/2 cup vegetable oil
- 1/4 cup good apple cider vinegar
- 3 tablespoons soy sauce
- 2 tablespoons dark sesame oil
- 1 tablespoon honey
- 2 clove garlic, minced
- 1 teaspoon peeled, grated fresh ginger
- 1 tablespoon sesame seeds, toasted
- 1/4 cup smooth peanut butter
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
Artichoke Soup
By GwennW
Heat olive oil in a heavy, large pot over medium heat
- 2 tablespoons extra-virgin olive oil
- 2 leeks, white part only, washed well and chopped
- 2 cloves garlic, minced
- 1 small potato, peeled and chopped
- 1 (8-ounce) package frozen artichoke hearts, thawed
- 2 cups chicken stock
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons plus 1/3 cup mascarpone cheese
- 2 tablespoons chopped chives, for garnish
Dulce de Leche (adapted from The Perfect Scoop)
By GwennW
Preheat the oven to 425° F
- 14 oz. can sweetened condensed milk
Grilled Zucchini and Squash (adapted from Everyday Italian)
By GwennW
Whisk the vinegar, lemon juice, garlic, and thyme in a large bowl to blend
- 2 tablespoons white wine vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon minced garlic
- 2 teaspoons chopped fresh thyme leaves
- Salt and freshly ground black pepper
- 1/3 cup extra-virgin olive oil
- 1 pound zucchini (about 3 large), trimmed and sliced diagonally about 1/4-inch thick
- 1 pound yellow crookneck squash (about 3 large), trimmed and sliced diagonally about 1/4-inch thick
Pasta Primavera (adapted from Everyday Italian)
By GwennW
Preheat the oven to 450 degrees F
- 3 carrots, peeled and cut into thin strips
- 2 medium zucchini or 1 large zucchini, cut into thin strips
- 2 yellow squash, cut into thin strips
- 1 yellow bell pepper, cut into thin strips
- 1 red bell pepper, cut into thin strips
- 1 pint cherry tomatoes
- 1 tsp. crushed red pepper flakes
- 1/4 cup olive oil
- Kosher salt and freshly ground black pepper
- 1 tablespoon dried Italian herbs
- 1 pound farfalle (bowtie pasta)
- 1 cup grated Parmesan
- 8 oz. buffalo mozzarella, cubed
Roasted Garlic Bread with Cheese
By GwennW
Preheat oven to 400F. Peel garlic bulb until you're left with the skins of the individual cloves
- 1 garlic bulb
- 1 stick butter, softened
- 1 loaf crusty bread
- salt and freshly cracked pepper
- 1 c. grated Parmesan cheese or shredded mozzarella
- fresh Italian parsley, chopped
Matzo Brie
By GwennW
Crack eggs into a large and shallow bowl
- 3 eggs
- 1/2 c. milk
- 3 sheets matzo
- 2 T. butter
- salt and pepper, to taste