(Closed) RECIPE of the Week!: Whats yours?

posted 6 years ago in Cooking
Post # 3
1675 posts
Bumble bee
  • Wedding: October 2010

I cook from scratch every week night (except for Fridays!) and Darling Husband cooks on the weekends (we both love to cook, but he gets home too late through the week to make dinner).

I tried a new recipe last night and it was SO yummy and super easy. I was in the mood for some comfort food, so I made this beef stroganoff recipe. Served over buttered egg noodles and with a big green salad.


Post # 4
2622 posts
Sugar bee
  • Wedding: November 1999

I tried a couple new recipes last night that I will definately make again!

The first was sautteed rainbow chard with fresh cranberries, onion, a dollop of pepper jelly and meyer lemon. It would be great for Thanksgiving!

OK this one wasnt new, but still good. “Cream” of Asparagu soup with some yummy gourmet mushrooms .(just puree the asparagus, onion, garlic and broth really well to thicken it)

I served it with a mushroom chicken dish and fresh heirloom tomatoes with a basil oil.

Post # 5
2105 posts
Buzzing bee
  • Wedding: September 2012

Best Hummus of Yo Life:


2 cloves chopped garlic

1 (19 ounce) can garbanzo beans, half the liquid reserved

4 tablespoons lemon juice

3 tablespoons tahini

1 clove garlic, chopped

1 teaspoon salt

cumin to taste (I add a lot)

2 tablespoons olive oil


    1. In a food processor, puree the garbanzo beans and garlic, reserving a tablespoon of garbanzo beans for garnish. 


      1. Add lemon juice, tahini, olive oil and salt until well mixed. Note: be sure to thoroughly stir the tahini in its jar before measuring. 


        1. For a smoother consistency, add more liquid from the can of garbanzo beans.


          1. Transfer into serving bowl and place reserved garbanzo beans on top. 

          You can add all sorts of ingredients to flavor this hummus. Great things to add: roasted red peppers, spinach, artichoke hearts, pine nuts, etc. if you add any ingredients that come in an oil filled jar (like artichoke hearts), be sure to reduce the amount of olive oil. 

          Makes 2.5 cups. 

          Post # 8
          4038 posts
          Honey bee
          • Wedding: October 2010

          This meal a huge hit: 

          Smothered Pork Chops, Spicy Mashed Sweet Potatoes, and Pumpkin Cornbread

          4 bone-in pork chops

          1 medium white onion, sliced

          2 cloves garlic, minced

          1 1/2 cups chicken stock + 1/2 white wine (or 2c stock)

          1 bunch kale, tough stems and ribs removed, leaves cut into pieces

          2 tbsp flour

          Olive oil


          Heat oil in large skillet. Season both sides of pork with salt and pepper (I also sprinkled on some garlic powder). Cook until browned and cooked through. Transfer to a platter nad loosely tent with foil. Reduce heat to med, add onion and cook until softened (my onions got too hot so I gradually added the wine here, until it bubbled and condensed, then I added a little more). Add garlic and saute another two minutes. Add flour and stir to combine. Whisk in broth and bring to a boil, stirring constantly until thickened. Add kale and cook, stirring, until wilted. Serve over pork chops. 

          Spicy Mashed Sweet Potatoes

          Cube and boil sweet potatoes until tender. Drain and return to pan. Warm up a bit of milk and butter, mash with potatoes. Season to taste with cayenne pepper, salt and pepper. 

          Pumpkin Cornbread (SO good)



          Post # 11
          200 posts
          Helper bee
          • Wedding: July 2012

          I cook most nights, but this week I’ve got two new recipes to try out. I made butternut skillet shells last night (basically mac and cheese with butternut squash!), which was delicious, and I’m SUPER looking forward to making this smoky corn chowder with shrimp later this week!

          Post # 12
          853 posts
          Busy bee
          • Wedding: June 2012

          Tomorrow night I’m making a simple greek pasta salad:

          3 ounces rigatoni
          1/2 cup diced cucumber
          Alfalfa sprouts
          1/8 red onion, thinly sliced 
          1-2 ounces feta cheese, crumbled
          10 olives, chopped
          1/2 can artichoke hearts, halved or quartered 

          Creamy Greek Dressing
          3 ounces plain Greek-style yogurt
          2 tablespoons extra virgin olive oil, divided, plus extra for drizzling
          1/2 teaspoon red wine vinegar
          1/4 teaspoon dried oregano
          Salt, to taste
          Freshly ground black pepper

          1. Bring a pot of water to boil and add salt. Add pasta and cook for 7-10 minutes, until al dente. When pasta is done, drain and transfer to a medium bowl and toss with 1 tablespoon olive oil. Cover and refrigerate for 1 hour.
          2. Meanwhile, whisk together yogurt, remaining 1 tablespoon oil, vinegar and oregano and season with salt and pepper. Cover and refrigerate for 1 hour.
          3. When ready to serve, transfer pasta to serving bowl. Add enough dressing to coat and toss to combine. Add cucumbers, sprouts, red onion, feta cheese, olives, and artichoke hearts and gently toss together. Drizzle with additional olive oil and season with salt and pepper.

          Post # 14
          1676 posts
          Bumble bee
          • Wedding: July 2012

          @FutureMuniz: It is seriously the easiest and fastest thing ever. And SO yummy. Although I can never contain myself to the 1/2 cup cheese they suggest in the recipe – at my house it’s more like 2 cups!

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