Cornbread Dressing Place ½ cup butter in a 13x9-inch pan; heat in oven at 425 degrees for 4 minutes. Stir together 3 cups self-rising white cornmeal mix and 1…
Jenny Tremblay West began her career as a pastry chef and currently teaches cooking in Richmond. Jenny, her husband, and their two young boys live in Church Hill. She has worked in food for more than twenty years and is a kitchen coach and personal chef with Caper.
Meatball Sliders Preheat oven to 350 degrees. Have a lined baking sheet ready. In a large bowl, mix 2 pounds of ground beef (or ground turkey) with 2 eggs, ¾…
Lima Bean Hummus In a medium pot, add 12 ounces thawed baby lima beans and cover with about an inch of water. Bring to a boil, and add a large…
Zucchini Pasta Boil 6 quarts water (add 1 tablespoon of kosher salt when boiling). Slice 4 zucchini very thinly. Cut them lengthwise down the center, and lay flat-side down to…
Vegetable and Egg Fried Rice Heat a large skillet or wok over medium high heat. Remove from heat, and coat with cooking spray. Return the skillet to the burner, and…
Wild Rice, Mushroom, and Herb Stuffing Bring 4 cups low-sodium chicken broth, 2 cups wild blend rice (such as Lundberg), and 1 tablespoon butter to a boil in a medium…
You picked up a bunch of greens at the farmers’ market last weekend. Now what? To make weeknight dinners a little simpler, I like to have my greens ready to…
Apricot Curry Barbecue-Glazed Meatloaf Set oven rack to middle position and preheat oven to 350 degrees. Line rimmed baking sheet with heavy-duty aluminum foil and spray with nonstick cooking spray.…
Roasted Sweet Potato and Black Bean Salad Heat oven to 400°. Peel 4 medium sweet potatoes and cut into 1-in cubes. Cut 1 large red onion into 1-in cubes. Put…
Panko Parmesan Chicken Strips Preheat oven to 400° and line a baking sheet with parchment paper, or use nonstick baking spray. Working on a large cutting board, cut 4 large…
