United States Chef
Recipes by Amy Ricks
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Easy Crock Pot Pulled Pork Sandwiches with Sweet and Sour Cole SlawIt was back to Sunday dinner as usual at Nan's after she enjoyed a few… |
Jun 2010
Professional |
2 votes
4521 views
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Classic LasagnaAnother perfect rainy day meal to prepare! Even better is that this lasagna really did not take all day to prepare and was actually quite easy.… |
Jun 2010
Professional |
1 vote
1227 views
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French Bistro Fare: Filet of Beef Au Poivre, Mixed Baby Greens with Mustard Vinaigrette and Warm Goat Cheese CroutonI had a dream early Saturday morning… |
Jun 2010
Professional |
1 vote
1457 views
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No Cook Friday Fare: Papa Murphy's Pizza and Iceberg Wedge with Thousand Island DressingThat fact that it was Friday night was an excellent excuse, as far as I'm… |
Jun 2010
Professional |
1 vote
2380 views
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Tortilla Soup ChallengeTortilla Soup ChallengeI remember sampling Tortilla Soup for the first (and, embarrassingly, only) time in 1993 when I took a trip to Dallas, TX to… |
Jun 2010
Professional |
1 vote
653 views
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Grilled Salmon with Lemon Dill Sauce and Herbed Smashed PotatoesYou know how you get an idea in your head about what you want to eat for… |
Jun 2010
Professional |
1 vote
782 views
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Smoked Turkey with Cantalope Salad, Roasted Garlic Croutons and Green Goddess DressingI was inspired to make an old fashioned salad dressing called Green… |
Jun 2010
Professional |
1 vote
371 views
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Chorizo Mac and CheeseAnnouncement: First things first! I am so excited to be the newest member of the Martin's Supermarket School of Cooking team! My first class will… |
Jun 2010
Professional |
1 vote
367 views
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Pork Chop Teriyaki, Stir Fried Sesame Snow Peas and Steamed Jasmine RiceI have not cooked or eaten a pork chop in what must be years, I think.… |
Jun 2010
Professional |
1 vote
287 views
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Breakfast for Dinner: Red Potato, Bacon and Onion Hash with Sunnyside Egg, Spring Greens with Maple Vinaigrette and Cheddar Biscuits with Strawberry Jalapeno JamIt was 7:30pm last night and I could not think of anything that sound particularly good to eat for dinner and that I was necessarily in the mood to cook. Usually, when that happens, I find the answer to my meal dilemna to be breakfast for dinner. There really is nothing quite as satisfying as the aroma of bacon frying and, with a little twist, this breakfast made for a most satisfying dinner.I started the red potato hash by cutting 2 pieces of bacon into 1 inch pieces and sauteing them in a large skillet until they were crisp and fat was rendered. After removing the crispy bacon pieces with a slotted spoon, I added 1/2 chopped onion and 3 parcooked diced red potatoes. I let the potatoes cook, relatively undisturbed for about 10 minutes for them to get nice and brown. Then, I cooked them for another 20 minutes until they were cooked through and browned on all sides. After returning the bacon to the pan, I added a shot of Worchestershire sauce which was just the wakeup these breakfast, turned dinner, potatoes needed. I cooked an egg, sunnyside up, and slide it right on top of the potatoes.Breakfast for dinner can hardly be so without maple syrup somewhere in the meal. I made a maple vinaigrette for my Spring greens salad by combining maple syrup, Dijon mustard, red wine vinegar, extra virgin olive oil and salt and pepper. A quick toss of the greens with the dressing and the perfect sweet and savory accompaniment to play off the fried potatoes and bacon was created.A quick bisquick drop biscuit was made dinnertime delicious with the addition of a handful of sharp cheddar cheese. The perfect sweet yet spicy topping for this cheesy biscuit was… |
Jun 2010
Professional |
1 vote
299 views
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