National Strawberries and Cream Day May 21
National Vanilla Pudding Day May 22
National Taffy Day May 23
National Escargot Day May 24
National Wine Day May 25
National Blueberry Cheesecake Day - National Cherry Dessert Day May 26
National Grape Popsicle Day May 27
National Brisket Day May 28
FReeper Recipe Thread Ping List
(sorry I’m late!)
Last week’s recipes:
Drink _ Post#` 13 _ Truffletini
Pork _ Post#` 4 _ Pork Roast w/ Apples and Onions
Poultry _ Post#` 5 _ Creamy Chicken Thighs
Poultry _ Post#` 11 _ Worlds Easiest Dinner
Poultry _ Post#` 29 _ No-Peek Chicken
Salads _ Post#` 18 _ Central American Slaw
Sandwiches _ Post#` 33 _ Deluxe Grilled Cheese
Soup _ Post#` 28 _ Cream of Mushroom Soup
Link
http://www.freerepublic.com/focus/chat/2883300/posts?page=34#34
Hope to post a recipe when I get home.
Who has a great brisket recipe?
Grape Popsicle day? really?
Ingredients:
1. 4 boneless chicken breasts
2. Freshly ground pepper and salt if desired
3. 4 tbl butter
4. 1 tsp tarragon
5. 1 finely chopped shallot
6. ¼ cup dry white wine
7. 2 tbl white wine vinegar
8. ½ cup chicken broth
Method:
1. Sprinkle the chicken with pepper and salt
2. Heat 3 tbl butter in a heavy skillet and when it is melted add the chicken. Cook about 10 minutes until golden brown on one side. Turn the chicken, sprinkle with the tarragon and cook another 10 minutes. Turn, and cook another 10 minutes, turning occasionally. (Times vary dont overcook!)
3. Remove the chicken to a serving dish and keep warm.
4. Add the shallots. Cook briefly 1 minute and add the wine and vinegar and stir to deglaze the pan. Cook, stirring, until reduced by half. Add the broth and bring to a simmer. Simmer for about a minute.
5. Taste, and add more pepper and salt if desired. Remove from heat, and swirl the remaining tbl butter until just melted.
6. Pour over chicken and serve.
I usually serve this with rice and green beans.
Lizzy Warren has a couple of plagarized recipes in the “pow wow chow” cookbook, you may wanna take a peek!
Did this recipe from Paula dean for a party....it was an immediate sell out!
Bobby’s Hot Tomato, Jack and Crab Dip
Ingredients
Nonstick spray
1 (8-ounce) package cream cheese, softened
1 cup (4 ounces) grated pepper Jack cheese
1/2 cup mayonnaise
2 limes, juiced
1 teaspoon hot sauce (recommended: Paula Deen)
1 pound lump crabmeat, well drained and picked clean of shells
1 cup seeded, diced tomatoes (2 medium tomatoes)
1/4 cup chopped green onions (scallions), white and light green parts
1/4 cup chopped fresh basil leaves
2 cloves garlic, finely chopped
1/4 teaspoon salt
1/2 teaspoon crushed black peppercorns
2 avocados
Crackers or crusty bread, for serving
Directions
Preheat the oven to 350 degrees F. Spray a 1 quart baking dish with nonstick spray.
In a large bowl, mix together the cream cheese, pepper Jack, mayonnaise, lime juice, and hot sauce until smooth. Fold in the crabmeat, tomatoes, green onions, basil, garlic, salt, and pepper.
Smooth the mixture into baking dish. Bake until golden and bubbly, about 30 minutes.
Split, pit, peel, and dice the avocados and sprinkle them over the crab dip after it has cooled slightly. Serve warm with crackers or crusty bread.
So good no one would stop eating it
laughing about Escargot Day! Saturday our favorite bartender was having a bad day and hit the wrong button for someone’s lunch order and wound up ordering escargot so gave that mistake to some friends at the bar — unfortunately that occurred an hour before i got there :-(
Good salad for a hot day. Serve alone as a meal or with grilled chicken or fish.
Pasta Salad with Arugula and Sun-Dried Tomato Vinaigrette
Salt
1 lb. fusilli pasta
1 T. extra virgin olive oil
1 8 oz. jar sun dried tomatoes packed in olive oil
2 T. red wine vinegar
1 lg. garlic clove, minced or pressed
1/4 t. salt
1/8 t. ground pepper
1 bunch arugula, washed, dried and torn (about 4 cups)
1/2 cup green olives, pitted and sliced
6 oz. fresh mozz. cheese, cut into 1/2” cubes
1. Cook pasta and 1 T. salt according to package - al dente. Drain, rinsing well with cold water. Transfer pasta to a large bowl and toss with 1 T. oil. Set aside.
2. Drain the tomatoes, reserving oil. Coarsely chop tomatoes. Mix reserved oil with vinegar, garlic, salt and pepper in small bowl.
3. Add the arugula, olives, mozz. cheese, and chopped tomatoes to the pasta. Pour in the vinaigrette, toss gently, and serve immed.
Note: Sometimes I don’t use all the oil from the jar of tomatoes as sometimes it’s more oil than I really want. You can go light on the oil and always add more if you think necessary. Also, you can adjust the amount of olives and mozz. I love olives so always put in more than called for.
Please add me to your Weekly Recipe Thread. Thanks!