Recipes

[Yaz Pistachio]

I think we could all benefit from sharing recipes. Like, my mom made for dinner tonight pork tenderloin stuffed with spinach, sun-dried tomatoes, goat cheese, and cream cheese. It was sooooooo good. So I would like to share the recipe. I'll move chex's strawberry empanadas recipe here too.

"pork Chops Stuffed with Sun-Dried Tomatoes, Spinach, etc."

Ingredients

* 1 tablespoon olive oil, plus 1 tablespoon
* 2 cloves garlic, minced
* 6 sun-dried tomatoes, diced
* 1 (10-ounce) bag of frozen spinach, thawed and excess water squeezed out
* 1/2 teaspoon salt, plus more for seasoning
* 1/2 teaspoon freshly ground black pepper, plus more for seasoning
* 1/4 teaspoon dried thyme
* 1/4 cup (2 ounces) goat cheese
* 1/3 cup reduced-fat cream cheese
* 4 (4-ounce) center-cut pork chops
* 1 1/2 cups chicken broth
* 1/2 lemon, zested
* 2 tablespoons lemon juice
* 2 teaspoons Dijon mustard

Directions

Warm the 1 tablespoon olive oil in a medium saute pan over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, about 2 more minutes. Transfer the mixture to a medium bowl. Add the goat cheese and the cream cheese. Stir to combine and set aside.

Use a sharp knife to cut a pocket into the thickest portion of the pork chop. Stuff each pocket with 1/4 of the spinach and sun-dried tomato mixture and close the pork around the stuffing. Season the outside of the pork with salt and pepper.

In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.

Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat. When the pan is hot add the pork. Cook until golden and cooked through, about 4 minutes per side. Transfer the pork to a side dish and tent with foil to keep warm. Add the chicken broth mixture to the skillet over medium-high heat. Scrape up the brown bits from the bottom of the pan as the chicken broth simmers. Reduce the broth by half to make a light sauce, about 8 minutes. Spoon some sauce over the pork before serving.

[Eff]

one slice of bred
one silce of yellow chees
mayones
tomatto
put all of it on the bred .
done .

[Dowster]

Lose the mayo, it's too complicated >.<

[Yaz Pistachio]

I'm gonna suggest this for dinner on Sunday, and I hope it all works out and is delicious.

Tomato Feta Salad

Ingredients

* 3 pints (6 cups) cherry tomatoes
* 3/4 pound good feta cheese
* 1 small red onion, chopped
* 3 tablespoons white wine or Champagne vinegar
* 1/4 cup good olive oil
* 1 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
* 2 tablespoons minced fresh basil leaves
* 2 tablespoons minced fresh parsley

Directions

Cut the cherry tomatoes in half and place them in a large bowl. Dice the feta in 1/4-inch dice, crumbling it as little as possible. Add the feta to the tomatoes and then add the onion, vinegar, olive oil, salt, pepper, basil, and parsley. Toss carefully and salt, to taste, depending on the saltiness of the feta. Serve chilled or at room temperature.

[Yaz Pistachio]

This is what's gonna be for dinner Sunday, along with the Tomato and Feta Salad.

Broiled Tilapia with a Mustard-Chive Sauce

Ingredients
Fish:

* Vegetable oil cooking spray
* 4 (5 to 6-ounce) tilapia fillets
* Extra-virgin olive oil, for drizzling
* Kosher salt and freshly ground black pepper
*

Sauce:

* 1/4 cup plain, full-fat Greek yogurt
* 2 teaspoons agave nectar or honey
* 1 teaspoon Dijon mustard
* 1/4 cup lemon juice (from 1 large lemon)
* 2 tablespoons chopped fresh chives
* Kosher salt and freshly ground black pepper

Directions

For the fish: Preheat a broiler. Spray a small baking sheet or glass baking dish with vegetable oil cooking spray. Set aside.

Drizzle the tilapia fillets on both sides with olive oil and season with salt and pepper. Arrange the fillets in a single layer on the prepared baking sheet and broil until cooked through and the flesh flakes easily with a fork, about 6 to 8 minutes. Set aside to cool slightly.

For the sauce: In a small bowl, mix together the yogurt, agave nectar, and mustard until smooth. Whisk in the lemon juice and chives. Season with salt and pepper, to taste.

Transfer the tilapia to a serving platter and drizzle with the sauce.

[Shay]

Why is this thread not more active!? This should be a permanent sticky and everyone should be contributing!

[Yaz Pistachio]

Indeed!

[Beany]

I have a couple of awesome recipes, but they belong to my grandma, so I'd better not without asking her.

I have one for chocolate brownie muffins though.

[Shay]

I am going to move my Pumpkin Bars recipe here so that it's in an easy to find spot.


Pumpkin Bars

Ingredients
1 box cake mix - yellow or white
1 lb can pumpkin
3 eggs (1 egg for crust; 2 eggs for pumpkin)
3/4 cup butter (1/2 cup melted; 1/4 cup soft)
3/4 cup sugar
2/3 cup evaporated millk
2 tsp cinnamon (1 tsp for pumpkin; 1 tsp for topping)
1/2 tsp vanilla
Dash of allspice
Dash of cloves
9x13 baking dish

Mix

*Preheat oven to 350º**
** Before starting, set aside 1 cup of cake mix to use later**

1. Crust - mix together 1/2 cup melted butter, 1 egg, and remainder of cake mix. Once well mixed, pat into a slightly greased 9x13 pan. ((I just use Pam's baking spray butter flavor and works well.))

2. Pumpkin Dessert - mix together 1 lb can pumpkin, 2 eggs, 3/4 cup sugar, 2/3 cup evaporated milk, 1 tsp cinnamon, 1/2 tsp vanilla, and a dash of allspice and cloves. Mix well and pour evenly over cake mixture in the baking pan.

3. Topping - in a small bowl add 1 cup of cake mix, 1/4 cup soft butter, and 1 tsp cinnamon. Mix togetehr until crumbly. Spinkle over the top of the pumpkin dessert until gone.

4. Bake in the oven at 350º for 40-50 minutes. This dessert can be left out if covered or stored in the fridge, it is personal preference. Can be served with cool whip.

[LaLou]

Damn those imperial measurements. How much is a cup?

[Beany]

250ml.

[chex]

Shay, I still demand you make a photo recipe thread for your Pumpkin Pars of Win.

[Shay]

One of these many, many....decades.

[Moe]

So, a couple days before Easter, me and my mom were at my grammas house, and, well, we improvised a recipe.

We don't have a name for it, so, I'm just going to call it "Cloud Cake Pudding"
Cloud Cake Pudding

Slice 5 Little Debbie Cloud Cakes (
2 Cups of Jet-Puffed Mini Marshmallows
20oz can of drained Crushed Pineapple

---Stir gently---
-mix 3oz Lime Jell-O in to 8oz Cool Whip - Whipped Topping
-Scoop Cool Whip mix into Cloud Cake mix
-- GENTLY fold it in until it is completely mixed in

Sorry for not having a picture of the finished product...

[chex]

Hash Brown Casserole

-2 cans cream of potato soup
-one cup sour cream
-1 tsp garlic salt
-1 bag (2lbs) frozen hash brown cubes
-2 cups shredded cheddar cheese (freshly shredded is best, but pre-shredded works just fine)
-half cup parmesan cheese

In a large bowl, mix the soup, garlic salt and sour cream. Add the hash browns and cheddar cheese. Pour into 9x13 greased baking pan and top with parmesan. Bake uncovered at 350 F for one hour.

[Wesley]

I might try that, only using fresh garlic and shred my own potatoes. I don't do this because I am a food snob, it is because I have some potatoes that are starting to sprout, so I need to use them up right away.

[Yaz Pistachio]

GARLIC BITES:

Ingredients:

- 1 can Pillsbury 'Grand Biscuits'
- Some butter (number not necessary - melted)
- A few cloves of garlic
- Parmesan cheese (optional)

Instructions:

Cut each 'Grand Biscuit' into quarters. Stand them up on a backing sheet (so the outer part of what was once the circle of the 'Grand Biscuit' is on the bottom). Melt some butter. Put a few cloves of minced garlic into the butter. Stir. Lather the 'Grand Biscuit' bites with the butter/garlic mixture. Sprinkle Parmesan cheese on top. Bake at 350°F (approx. 162°C) until golden-brown (maybe about 12 minutes).

Throw into a basket for dinner, and enjoy!

[Shay]

Chex, I demand the recipe to that two layered cake you posted in the food section with strawberries.

[chex]

1 box of white cake mix- mix according to whole egg recipe on box, pour into two round cake pans, and bake according to directions. Let cool.

1 giant-bottom tub of cool whip- cover just the top of one cake.

1 container of strawberries- dice some (about the same size as you use in the empanada recipe) and put them on top of the first layer. As much or as little as you want.

Put the other cake on top. Frost the entire thing with the rest of the whipped cream, and top with more strawberries. It's best when served chilled.

Are you disappointed in me now?

[Shay]

I love simple recipes! Simple I can do. Complex I always smurf up and have little to no drive to make.