RACK OF LAMB WITH POTATOES AND KALE SALAD½ lb. fingerling potatoesOlive oilKosher salt, black pepper, garlic powder2 T. Dijon mustard2 T. fresh lemon juice¼ c. minced shallots4 c. julienned fresh kale leaves1 (8-bone) rack of lamb1 T. butterPreheat oven 400…
BLACK BEANS AND ZUCCHINI WITH SPAGHETTI SQUASH1 spaghetti squash (about 2 lbs.)2 zucchini, cut lengthwise into ¼” thick slicesPAM2 c. chopped fresh tomatoes1 (15-oz.) can black beans, rinsed and drained3 T. fresh chopped basil3 T. olive oil3 T. red wine…
BLACK BEANS AND ZUCCHINI WITH SPAGHETTI SQUASH1 spaghetti squash (about 2 lbs.)2 zucchini, cut lengthwise into ¼” thick slicesPAM2 c. chopped fresh tomatoes1 (15-oz.) can black beans, rinsed and drained3 T. fresh chopped basil3 T. olive oil3 T. red wine…
SENSATIONAL STUFFED CRABS6 cleaned crab shells or oven type baking crab dishes4 T. butter2 T. olive oil½ c. finely chopped Vidalia onion¼ c. finely chopped celery¼ c. finely chopped red bell pepper1 T. minced garlicSalt, red/black pepper1 lb. jumbo lump…
ITALIAN PAPPARDELLE PASTA AL LIMONE1 green bell pepper, cut into chunks1 carton fresh mushrooms, slicedCorn kernels off of 2 cobs1 pint cherry tomatoes1 egg yolk½ c. heavy cream¼ c. grated Parmesan cheese, more for servingZest and juice of 2 lemons8…
QUICK TOMATO BRUSCHETTA WITH TANGY TUNA AND CANNELLINI BEAN SALAD¼ c. good quality olive oilZest of 1 lemon¼ c. fresh lemon juiceKosher salt, black pepper¼ c. chopped chives¼ c. chopped parsley leaves, more for garnish1 (15-oz.) can cannellini beans, drained…
STUNNING RED VELVET CRINKLES1 (16.5-oz.) box red velvet cake mix2 T. flour1/3 c. canola oil2 eggs¼ t. almond extract1 c. sugar1 c. powdered sugar In large bowl, whisk together cake mix and flour. Add oil, eggs and extract and beat…
LEMONY ROASTED SALMON WITH BROCCOLI AND TOMATOES (SHEET DINNERS)4 (4-oz.) fresh skinless salmon fillet2 T. olive oil2 t. crushed dried oreganoSalt, black pepper2 c. cherry tomatoes, halved2 c. broccoli florets2 T. minced garlic1 lemon2 T. snipped fresh basil1 T. snipped…
SCRUMPTIOUS CREAMY CRAB AND AVOCADO STACK1-2 medium ripe avocados2 T. fresh lemon juiceKosher salt, white pepper, to taste1 T. Dijon mustard½ lb. lump crabmeat, picked3 T. chopped fresh chives Pit and peel avocados into ½” thick chunks. In a bowl,…
ELEGANT RED VELVET ROULADE4 eggs, room temp and separated1/3 c. firmly packed light brown sugar2/3 c. flour¼ c. unsweetened cocoa powder½ t. baking powder¼ t. baking soda¼ t. salt3 ½ T. whole buttermilk, room temp1 (1-oz.) bottle red liquid food…