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Recipes
Mushroom - Upside Down Tartlet
By BlueSchmoo
everydayfood.com Calories per tartlet 115 Fat 7
- 6 (3) 345 calories for all 3
- 1 sheet frozen puff pastry, thawed and cut into six 3-inch rounds (3 Rounds)
- 1 Tbsp extra-virgin olive oil, plus more for muffin pan (1 1/2 tsp)
- 1 large shallot, diced small (1 sm)
- 1 pound cremini mushrooms, sliced (1/2 lb)
- Coarse salt and ground pepper
- 2 tsp fresh thyme leaves, plus more for serving (1 tsp)
- 3/4 cup grated Gruyere cheese (2 ounces) (1/4 Cup + 2 Tbsp)
Cake - Pumpkin Cake Roll
By BlueSchmoo
Line a 15-in. x 10-in. x 1-in
- FILLING:
- 3 Eggland's Best Eggs, separated
- 1 cup sugar, divided
- 2/3 cup canned pumpkin
- 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 package (8 ounces) cream cheese, softened
- 2 tablespoons butter, softened
- 1 cup confectioners' sugar
- 3/4 teaspoon vanilla extract
- Additional confectioners' sugar, optional
Carrot Lime Zinger
By BlueSchmoo
Wash, prep and peel produce, juice pour over ice, add coconut water to adjust to your liking Note: The amount of c...
- 3 Large Carrots
- 2 Pears
- 2 Limes
- 1 1/2 " piece Ginger
- 2-3 Romaine Lettuce Leaves
- 2-4 oz Coconut water
Soup - Tomato - Roasted
By BlueSchmoo
Preheat the oven to 275 degrees F
- 8 Roma tomatoes, cut in half lengthwise
- 2 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper
- 1/2 cup plus 1 tablespoon water, divided
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons dried herbes de provence
- 2 cups chicken or vegetable stock
- Sour cream or olive oil, for garnish, (optional)
Blueberry Crumb Cake
By BlueSchmoo
Preheat the oven to 350 degrees F
- For the streusel:
- 1/4 cup granulated sugar
- 1/3 cup light brown sugar, lightly packed
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 pound (1 stick) unsalted butter, melted
- 1 1/3 cups all-purpose flour
- For the cake:
- 6 tablespoons unsalted butter, at room temperature (3/4 stick)
- 3/4 cup granulated sugar
- 2 extra-large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon grated lemon zest
- 2/3 cup sour cream
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup fresh blueberries
- Confectioners' sugar for sprinkling
Chicken - Glazed Vertically Roasted
By BlueSchmoo
Cookscountry
- Chicken
- 1 whole chicken (6 to 7 pounds), giblets removed and discarded
- 5 teaspoons kosher salt (see note)
- 1 teaspoon baking powder
- 1 teaspoon ground black pepper
- 1 (16-ounce) can beer (see note)
- Glaze
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1/2 cup maple syrup
- 1/2 cup orange marmalade (see note)
- 1/4 cup cider vinegar
- 2 tablespoons unsalted butter
- 2 tablespoons Dijon mustard
- 1 teaspoon ground black pepper
Cake - Zucchini Cupcakes
By BlueSchmoo
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- 12 (3)
- 1 1/2 cups all-purpose flour, (spooned and leveled) (6 Tbsp)
- 1 cup packed dark-brown sugar (1/4 Cup)
- 2 teaspoons baking powder (1/2 tsp)
- 1/2 teaspoon ground cinnamon (1/8 tsp)
- 1/2 teaspoon salt (1/8 tsp)
- 1/2 cup coarsely chopped pecans or walnuts (2 Tbsp)
- 1 zucchini (10 ounces), coarsely grated (1 1/2 cups) (1/4 cup + 2 Tbsp)
- 1/3 cup vegetable oil (1 Tbsp + 1 1/4 tsp)
- 2 large eggs, lightly beaten (1/2 Egg)
- 1/2 teaspoon pure vanilla extract (1/8 tsp)
- CREAM CHEESE FROSTING
- 4 tablespoons room-temperature unsalted butter
- 4 ounces room-temperature bar cream cheese
- 2 cups confectioners' sugar
- 1/2 teaspoon pure vanilla extract
Chicken Nachos
By BlueSchmoo
1. Place chicken breast on the 4 inch rack and cook on power level high for 7-8 minutes per side
- 2 cups chicken, grilled and shredded
- 1/2 cup chopped red or green peppers
- 1/2 cup sliced onions
- 1 large tomato, chopped
- 1 can (7oz.) Diced green chilies-drained
- 1 bag (16oz. or 14.5 oz) Tri-colored tortilla chips
- 1 jar favorite salsa
- 1 1/2 Cups shredded Cheddar or Jack cheese or combo of the 2
Pasta - Sauce - Kale and Sunflower Seed Pesto for Cheese Ravioli
By BlueSchmoo
1. Bring 4 quarts water to boil in large pot
- 2 garlic cloves, unpeeled
- 1 1/4 - 1 3/4 pounds Cheese ravioli
- Salt and pepper
- 2 cups chopped kale leaves
- 1 cup fresh basil
- 1 1/2 ounces Parmesan cheese, grated (3/4 cup)
- 1/2 cup toasted sunflower seeds
- 1/2 teaspoon red pepper flakes
- 1/2 cup extra-virgin olive oil
Ranch Dressing and Dip Mix Recipe
By BlueSchmoo
In a small bowl, combine the first seven ingredients
- ADDITIONAL INGREDIENTS FOR DRESSING:
- 2 tablespoons plus 2 teaspoons dried minced onion
- 1 tablespoon dried parsley flakes
- 2-1/2 teaspoons paprika
- 2 teaspoons sugar
- 2 teaspoons salt
- 2 teaspoons pepper
- 1-1/2 teaspoons garlic powder
- 1 cup mayonnaise
- 1 cup buttermilk
- ADDITIONAL INGREDIENTS FOR DIP:
- 1 cup (8 ounces) sour cream