Blog Profile / Simply Recipes
| URL : | http://www.elise.com/recipes/ | |
|---|---|---|
| Filed Under: | Food & Drink / Recipes | |
| Posts on Regator: | 778 | |
| Posts / Week: | 2.8 | |
| Archived Since: | February 20, 2008 | |
Blog Post Archive
Baked Tilapia with Sun-dried Tomato Parmesan Crust
Do you cook with tilapia? Tilapia is farm-raised and rather mild in taste. I usually lean toward more flavorful fish, that said, this recipe is one of the best recipes I’ve ever made with any white fish. The flavor is all in the crust,...Show More Summary
Shrimp and Grits
Shrimp and grits is one of those iconic Southern dishes that stir something deep inside those who grew up with them. Originally from the oceanic South—Georgia, the Low Country coast of the Carolinas and Gulf Coast states all have their...Show More Summary
Chipotle Salsa Baked Chicken
Dear restaurant chain by the same name, thank you for making chipotle a household word! (And for helping to teach people how to say it correctly—”chee POAT lay”.) I love cooking with chipotles—smoked, dried, red jalapeños—especially those packed in adobo sauce. Show More Summary
Buckwheat Waffles
Do you like buckwheat? When I lived in Japan I used to eat buckwheat soba noodles all the time, and a few years ago I started making buckwheat pancakes which have become a favorite. The taste is a little bit like whole wheat or whole grain versus white flour, but not wheat-y. Show More Summary
Mediterranean Chicken Salad
Do you have a favorite chicken salad? I love making chicken salad because it’s so versatile. You can easily make it ahead, it holds up well for a picnic or potluck, and you can eat it straight, in bread or toast as a sandwich, or toss it with lettuce or pasta. Show More Summary
Mexican Shrimp Cocktail
Hello weekend! Sacramento can’t decide if it wants to be hot or cool right now. But the weather has been cooperating gloriously recently, with lots of sun, perfect for relaxing on the patio with tortilla chips and some coctel de camarones, or Mexican shrimp cocktail. Show More Summary
Hot Dogs with Sriracha and Asian Slaw
Have you ever played around with sriracha hot sauce? It’s that spicy red sauce you often find at south east asian restaurants in the plastic bottle with the rooster on the side. It’s sort of an “in” thing these days, a great combination of sweet, spicy, garlicky, and sour, with the consistency of ketchup. Show More Summary
Lemon Blueberry Ricotta Pound Cake
It’s the beginning of blueberry season over here; let the parade of baked goods begin! I had a basket of blueberries giving me the eye the other morning, as well as some ricotta cheese in the fridge begging to be used up. Hmmm. Blueberry...Show More Summary
Lamb Korma
Are you a lover of books? My father, the English teacher, instilled in us an appreciation for literature. When I find a book I love I want to yell about it from the mountain top. Instead, my friends are the beneficiaries of this enthusiasm, since I typically find every excuse to send them a copy of the new favorite. Show More Summary
Hummingbird Cake
Please welcome my dear friend, guest author Steve-Anna Stephens as she shares a Southern classic, just in time for Mother’s Day! ~Elise
Do you have a sweet tooth? Truth be told—I do not. At all. Pass me a second helping of beef tenderloin at dinner, thank you very much, and you can have my dessert. Show More Summary
Baked Salmon with Avocado Mango Salsa
Of all the ways there are to cook salmon, baking it is one of the easiest. Just brush the fillets with a little olive oil, sprinkle with salt, and cook in a hot oven on a foil-lined pan for 10 minutes. No fuss, no mess, no difficult clean-up. Show More Summary
Radish Salad with Mint and Pistachios
On any given day after a run to the farmer’s market, you’ll find a bowl full of red radishes, greens and roots lopped off, soaking in water in my parent’s refrigerator. My father loves radishes. Whereas some parents put out cookies and chips for their kids for snacks, my dad put out radishes for us, and still does. Show More Summary
How to Make Homemade Tortilla Chips
Sometimes a little knowledge is a dangerous thing. You know why there is no ice cream in my home? Because if it’s there, I’ll eat it all. Chips and crackers? Their days are numbered in hours, or maybe minutes. So my pathway to moderation is just to not buy the things that I shouldn’t be eating all the time. Show More Summary
Mexican Chicken Soup with Lime (Sopa de Lima)
Chicken, corn tortillas, avocados, lime. These are ingredients that simply love each other. Pretty much anything you make with them is bound to be good. The following soup is a relatively easy version of “Sopa de Lima” or “Lime Soup”, a specialty of the Yucatan peninsula in Mexico. Show More Summary
Chocolate Chunk Cookies
I made a serendipitous discovery the other day, a discovery that countless bakers have made throughout time eternal. On a quest to make chocolate chip cookies it was discovered by my young charges that no chocolate chips remained in the cupboard. Show More Summary
Shrimp with Snow Peas
Do you grow snow peas? I plant some every year in my garden, and they are usually the first things to come up in the spring. That corner of the garden becomes my grazing spot, the fresh spring peas and snow peas never quite make it to the kitchen. Show More Summary
Angel Hair Pasta with Garlic, Herbs, and Parmesan
When I was a college student living on my own years ago, one of my go-to quick dishes was spaghetti noodles stirred in with a little olive oil, Parmesan cheese, and rosemary. It’s still a favorite comforting side dish, though I’ve fancied...Show More Summary
Chinese Chews
Please welcome my dear friend, guest author Steve-Anna Stephens as she shares a favorite treat, Chinese Chews. ~Elise Every now and then, I just have to bake something. Anything. It’s almost always more about the baking than the eating. Show More Summary
Aida’s Coriander Chicken, Cilantro, and Chard Stew
Now here’s an oft neglected spice—coriander seeds, what you get when you let your cilantro plants go to seed. Although from the same plant as cilantro, the seeds have a distinctively different taste from the leaves. There’s just a hint of familiarity between them. Show More Summary
Southern Style Collard Greens
Please welcome Hank Shaw as he shares a Southern favorite, collard greens. ~Elise
I grew up with a healthy affection for sauteed greens: Bright, vibrant, spiked with garlic and red pepper and maybe a little citrus at the end. This was how greens were supposed to be served — alive, vigorous and most of all, emerald green. Show More Summary