RecipeHive

Author Archives: Catherine

 

About Catherine

Wildlife educator and volunteer at Audubon Zoo in New Orleans, Founder of Wildtimes Education Programs - a program promoting wildlife conservation and education in the local New Orleans area. I am a stay at home mom with three children. Love cooking, birdwatching, hiking, camping, reading, traveling and animal rescue work.
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Chicken with Puebla Style Mole Sauce – (Pollo en Mole Poblano)

Posted by in Shared Member Recipes

In Mexico’s most iconic molé, mulato, ancho, and pasilla chiles combine with warm spices to create a velvety smooth sauce that’s ideal for spooning over chicken.

Mexico’s most iconic mole, this preparation marries mulato, ancho, and pasilla chiles with warm spices to create a velvety smooth sauce ideal for spooning over chicken. This recipe first appeared in our August/September 2012 issue with Betsy Andrews’ article The Pride of Puebla.

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Old Bay Shrimp Boil

Posted by in Shared Member Recipes

1⁄2 cup Old Bay Seasoning

2 tablespoons salt

4 quarts water

1 (12 ounce) can beer

8 medium red potatoes, cut in quarters

2 large vidalia onions, cut in wedges

2 lbs smoked sausage, cut in 2 inch lengths

8 ears frozen corn on the cob, thawed (I use Birdseye Little Ears)

4 lbs large shrimp, in shells

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Sauteed Apples

Posted by in Shared Member Recipes

1/4 cup butter

4 large tart apples (Granny Smith), cored, peeled and sliced 1/4 in thick

2 tsp cornstarch

1/2 cup cold water

1/2 brown sugar

1/2 tsp cinnamon (and/or other baking spices)

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Chopped Lamb Steak with Garlicky Spinach

Posted by in Shared Member Recipes

“Chopped steaks are really just glorified hamburgers,” Marcia Kiesel says. “It’s a ground meat patty, but you eat it with a fork and knife like a steak–with or without bread.” Marcia updates the old-fashioned diner staple by using ground lamb instead of beef and serving it with garlicky wilted spinach and warm goat cheese. “It’s such a lazy summer meal,” she says.