Skip to main content


Showing posts from November 5, 2012

Pecan Pie Bars

For crust: 3 sticks unsalted butter, softened3 cup packed brown sugar2  cups all-purpose flour½ teaspoon salt
For topping: 1 stick (½ cup) unsalted butter1 cup packed light brown sugar2/3 cup honey2 tablespoons half and half cream2 cups chopped pecans

Mac and Cheese with Roasted Chicken, Goat Cheese, and Rosemary

Ingredients: 1 tablespoon vegetable oil
1 pound dried rigatoni
1 quart heavy cream
2 tablespoons chopped fresh rosemary
1 clove fresh garlic, crushed
8 ounces goat cheese
2 cups shredded roasted chicken
salt and pepper to taste

Chinese Chicken and Broccoli


1 tbsp. peanut oil, divided
1½ tsp. sesame oil
2 boneless, skinless chicken breasts, cut into bite-sized pieces
4 cloves garlic, finely minced
1 tsp. grated fresh ginger
¼-½ tsp. red pepper flakes
4 cups broccoli florets
6 tbsp. chicken broth, divided
2 tbsp. oyster sauce
1 tbsp. hoisin sauce
4 tbsp. soy sauce
1½ tsp. cornstarch
3 scallions, chopped
Sesame seeds, for garnish (optional)

Mexican Stuffed Peppers with Quinoa & Black Beans

Ingredients 4 bell peppers (any color), sliced in half stem-to-tip, seeds removed1c quinoa, uncooked½ medium onion, diced1 (15oz) can black beans, drained and rinsed1 roma tomato, seeded and diced1 (4oz) can diced green chiles (don’t drain)¼c cilantro, minced¼tsp salt¼tsp pepperolive oil, if desired½c Monterrey Jack, grated½c cheddar cheese, grated1 recipe red enchilada sauce (or 1 (28oz) can)

Pizza Dip

Ingredients4 ounces cream cheese, room temperature1/4 cup sour cream1/4 cup mayonnaise1/2 cup mozzarella, grated1/4 cup parmigiano reggiano (parmesan), grated1 cup pizza sauce1/2 cup mozzarella, shredded/grated1/4 cup parmigiano reggiano (parmesan), grated2 ounces pepperoni, sliced2 tablespoons green pepper, sliced2 tablespoons black olives, sliced