Recent Posts

Lemon Garlic Shrimp
February 3, 2020

Lemon Garlic Shrimp

INGREDIENTS: 2 tbsp. butter, divided 1 tbsp. extra-virgin olive oil 1 lb. medium shrimp, peeled and deveined 1 lemon, thinly sliced, plus juice of 1 lemon 3 cloves garlic, minced 1 tsp. crushed red pepper flakes Kosher salt 2 tbsp. dry white wine (or water) …

Seafood
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by CookDiaries
Forgotten Cookies
February 3, 2020

Forgotten Cookies

At her new Chicago restaurant, Monteverde, chef Sarah Grueneberg uses egg yolks in her exceptional pasta, then transforms the whites into these delicious classic Southern cookies that are barely baked, then left in the oven overnight to develop their wonderful crispy-chewy texture. Ingredients: 2 large …

Desserts
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by CookDiaries
Chicken Enchiladas V
February 3, 2020

Chicken Enchiladas V

A spicy chicken and chile pepper mixture is blended with a creamy soup mixture, rolled up in flour tortillas, and baked with Cheddar cheese on top. This is an easy chicken enchiladas recipe that you will love.

Ingredients:

  • 1 (10.75 ounce) can condensed cream of chicken soup
  • ½ cup sour cream
  • 1 tablespoon margarine
  • 1 onion, chopped
  • 1 teaspoon chili powder
  • 2 cups chopped cooked chicken breast
  • 1 (4 ounce) can chopped green chile peppers, drained
  • 8 (8 inch) flour tortillas
  • 1 cup shredded Cheddar cheese

Directions :

  • Step 1:Preheat oven to 350 degrees F (175 degrees C).
  • Step 2:jIn a small bowl mix the soup and sour cream; set aside.
  • Step 3:Melt margarine in a medium saucepan over medium high heat. Add onion and chili powder, and saute until tender. Stir in the chicken, chile peppers, and 2 tablespoons of the soup mixture. Cook and stir until heated through.
  • Step 4:Spread 1/2 cup of the soup mixture in a 9×13 inch baking dish. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up tortillas, and place, seam-side-down, in the baking dish. Spoon remaining soup mixture on top, and sprinkle with cheese.
  • Step 5:Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

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Image Source:*allrecipes.com

Source:allrecipes.com

Dinner & Lunch
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by CookDiaries
California Smoothie
January 31, 2020

California Smoothie

“Cool off with this fruity frappe from sunny California.” Ingredients: 7 large strawberries 1 (8 ounce) container lemon yogur 1/3 cup orange juice Directions: Place strawberries in a plastic container and freeze for about an hour. In a blender, combine frozen strawberries, yogurt and orange …

Desserts
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by CookDiaries
Battenburg Cake
January 31, 2020

Battenburg Cake

“This fancy almond-flavored tea cake, also called ‘Battenberg/Battenburg Cake’ or ‘Battenberg/Battenburg Square’ features a homemade marzipan.” Ingredients: 1 cup butter, softened 1 cup white sugar 3 eggs 1/4 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking powder 1/8 teaspoon salt 2 drops red …

Desserts
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by CookDiaries
Garlic Parmesan Flounder
January 31, 2020

Garlic Parmesan Flounder

We can never say no when it comes to garlic and Parmesan. This easy flounder recipe uses a little bit of bread crumbs, but mostly Parmesan, and we couldn’t be happier with the results. The flounder bakes up nice and tender with the perfect amount of crunch. 

If you’re looking to add more seafood into your diet, we’ve definitely got you covered! 

INGREDIENTS:

1/4 c. extra-virgin olive oil
4 fillets flounder
Kosher salt
Freshly ground black pepper
1/2 c. freshly grated Parmesan
1/4 c. bread crumbs
4 cloves garlic, minced
Juice and zest of 1 lemon

DIRECTIONS:

  1. Preheat oven to 425°. Drizzle 2 tablespoons oil on a large baking sheet. Season flounder with salt and pepper. 
  2. On a large plate, combine Parmesan, bread crumbs, garlic, and lemon zest. Season with salt and pepper. Dredge fish in bread crumb mixture, pressing to coat. 
  3. Place fish on prepared baking sheet and drizzle with remaining 2 tablespoons oil and lemon juice. Bake until golden and fish flakes easily with a fork, 20 minutes.

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Image Source:*PARKER FEIERBACH

Source:delish.com

Seafood
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by CookDiaries
BACON AND EGG TOAST CUPS
January 31, 2020

BACON AND EGG TOAST CUPS

The classic American breakfast all into one muffin! Just layer the bread, bacon and eggs. They are sure to be a crowd-pleaser! INGREDIENTS: 12 slices bacon 12 whole wheat bread slices 1 tablespoon olive oil 3 cloves garlic, minced 4 cups baby kale 2 tablespoons …

Breakfast
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by CookDiaries
Buttermilk Panna Cotta
January 31, 2020

Buttermilk Panna Cotta

The key to a perfect panna cotta is the right ratio of gelatin to dairy. Lisa Donovan uses just enough to set each dessert while maintaining a creamy, luscious texture. Using vanilla bean paste adds beautiful flecks to each panna cotta, but vanilla extract will …

Desserts
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by CookDiaries
Corn and Black Bean Salad
January 31, 2020

Corn and Black Bean Salad

“If you like ‘southwest cuisine’ you will love this.”

Ingredients:

1/4 cup balsamic vinegar
2 tablespoons vegetable oil
1/2 teaspoon salt
1/2 teaspoon white sugar
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
3 tablespoons chopped fresh cilantro
1 (15 ounce) can black beans, rinsed and drained
1 (8.75 ounce) can sweet corn, drained

Directions:

  1. In a small bowl, mix together balsamic vinegar, oil, salt, sugar, black pepper, cumin, and chili powder.
  2. In a medium bowl, stir together black beans and corn. Toss with vinegar and oil dressing, and garnish with cilantro. Cover, and refrigerate overnight.

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Image Source:*allrecipes.com

Source:allrecipes.com

Soups & Salads
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by CookDiaries
Chicken and Wild Rice Soup
January 30, 2020

Chicken and Wild Rice Soup

Amanda Johnson uses leftover chicken or turkey, and wild rice harvested nearby, to make this lovely soup. INGREDIENTS: 4 tbsp. unsalted butter 3 celery ribs 2 carrots 1 medium onion 2 clove garlic 1 1/2 tsp. thyme salt pepper 1/4 c. all-purpose flour 1 c. …

Soups & Salads
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by CookDiaries