Recipes With A Long Shelf Life

Collection by Tamara Leigh, AUTHOR

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Tamara Leigh, AUTHOR
GRILLED CHICKEN AND PEAR SANDWICH WITH SPINACH PESTO ~ Don’t let the fluorescent green put you off–it’s all natural. And delicious! Even my guys, who are a bit wary of food with a “foodie” look, gobbled down these sandwiches. Of course, I don’t think they were aware of the pear in the middle :)

GRILLED CHICKEN AND PEAR SANDWICH WITH SPINACH PESTO

Don’t let the fluorescent green put you off–it’s all natural. And delicious! Even my guys, who are a bit wary of food with a “foodie” look, gobbled down these sandwich…

SIRLOIN-ONION-GIARDINIERA HOAGIE  Senior says this is the best sandwich ever (I think I’ve heard that before). Of course, one of his recent dinners was a salad he deemed “too green,” so anything overflowing with meat was bound to earn a gold star. The only complaint came from Junior Too who, to my surprise, said there was no way he could eat the whole thing. But he did–and a piece of pie :)

SIRLOIN-ONION-GIARDINIERA HOAGIE

Senior says this is the best sandwich ever (I think I’ve heard that before). Of course, one of his recent dinners was a salad he deemed “too green,” so anything overflowing with m…

Prosciutto-Chicken-Melon Spinach Salad

PROSCIUTTO-CHICKEN-MELON SPINACH SALAD

When one of my lovely girlfriends visited me awhile back, I made this salad for lunch. It’s quite easy, and the combination of cantaloupe, avocado, prosciutto, and pine nuts is amazing. Gone,…

CHICKEN AND CANNELLINI BEAN ENCHILADAS ~ My oldest sister says I’m overly fond of using cheese in my recipes. She’s right, but it’s one of those foods I find hard to resist and, since my guys have high metabolism (yes, makes me sick too), I get no complaints from them. Though this dish was a hit, I’ve made adjustments to the recipe to improve on it (could have used more chicken).

TAMARA LEIGH: The Kitchen Novelist

NATIONAL BEST-SELLING, AWARD-WINNING AUTHOR (AND COOK)

LEMON-STRAWBERRY SORBET CAKE ~ This is a new take on our favorite Lemon-Raspberry Sorbet Cake. I used white chocolate rather than dark (quite good), opted for fresh berries instead of frozen, and added frozen berries between the layers. As amazing as ever! And perfect for Fourth Of July :)

LEMON-STRAWBERRY SORBET CAKE

This is a new take on our favorite Lemon-Raspberry Sorbet Cake. I used white chocolate rather than dark (quite good), opted for fresh berries instead of frozen, and added frozen berries between the…

SUPER (EVERYTHING BUT THE KITCHEN SINK) SALAD ~  I recently came into possession of (yes, another way of saying I dished out dollars) a fabulous cookbook: Steak With Friends: At Home With Rick Tramonto. A cruise through its pages yielded a recipe for “Chicago-Style Garbage Salad,” and I had to give it a read through. Inspired by Rick’s variety of ingredients, I concocted my own version, renamed it something more appealing, and served it to family and friends. We had leftovers (that was one…

SUPER (EVERYTHING BUT THE KITCHEN SINK) SALAD

I recently came into possession of (yes, another way of saying I dished out dollars) a fabulous cookbook: Steak With Friends: At Home With Rick Tramonto. A cruise through its pages yielded a recipe…

SCALLOP-SHRIMP-BACON KABOBS ~ Summer is coming, and that means the outdoor grill is coming into its own again. And since I prefer working the grill when it isn’t blazingly hot outside…kabobs for dinner! What makes them so tasty is the bacon, though I did use it sparingly so it wouldn’t overpower the seafood. A winner!

SCALLOP-SHRIMP-BACON KABOBS

Summer is coming, and that means the outdoor grill is coming into its own again. And since I prefer working the grill when it isn’t blazingly hot outside…kabobs for dinner! What makes t…

SCALLOPS WITH MUSHROOM-GREEN BEAN-KALAMATA BALSAMIC SAUCE ~ As pricey as scallops are, the recipe had better be good when I plunk down hard-earned money for these delectable treats. Enter mushrooms, green beans, kalamata olives, and balsamic vinegar. Good recipe :)

SCALLOPS WITH MUSHROOM-GREEN BEAN-KALAMATA BALSAMIC SAUCE

As pricey as scallops are, the recipe had better be good when I plunk down hard-earned money for these delectable treats. Enter mushrooms, green beans, kalamata olives, and balsamic vinegar. Good r…

BLUEBERRY CHOCOLATE CHIP OATMEAL COOKIES ~ I set out to make Cherry Chocolate Chip cookies but discovered a cache of dried blueberries in my pantry–temptation. Yes, I bypassed the dried cherries, which turned out to be a good move. Another good move was cutting back on the flour so I could toss in a bit of oatmeal (love oatmeal cookies). The result: one of those rare cookies that tastes terrific hot, warm, or cold. To wit, had I not foreseen their popularity and stashed half in the fridge…

BLUEBERRY CHOCOLATE CHIP OATMEAL COOKIES

I set out to make Cherry Chocolate Chip cookies but discovered a cache of dried blueberries in my pantry–temptation. Yes, I bypassed the dried cherries, which turned out to be a good move. An…

FRENCH ONION AND BLACK PEPPER STEAK ~ Our family has been in a bit of a steak-feeding frenzy since it’s my guys’ favorite and our grocery stores have been rather generous. Shoot, it doesn’t seem that long ago $7.99 a pound made me cringe. Now it’s a great deal. Hmm. Anyway, I toted steak home again, but this time with a different end in mind. What, I wondered, would steak taste like smothered in french onion soup? I found out–yum and yum again!

FRENCH ONION AND BLACK PEPPER STEAK

Our family has been in a bit of a steak-feeding frenzy since it’s my guys’ favorite and our grocery stores have been rather generous. Shoot, it doesn’t seem that long ago $7.99 a …

Wonton Turkey Meatball Cups

TAMARA LEIGH: The Kitchen Novelist

NATIONAL BEST-SELLING, AWARD-WINNING AUTHOR (AND COOK)

TOMATO ASPARAGUS FRITTATA ~ Frittatas are not only quick and easy to prepare, but they’re a tasty and fairly inexpensive meal–well, providing you don’t go all fancy and toss in caviar and smoked salmon and the like. Although this recipe makes four nice-sized servings, our abbreviated family of three (You know exactly what you’re missing, Junior!) worked its way through the entire dish. But then, Senior and Junior Too were hungrier than usual. Oh, to have their metabolism…

TOMATO ASPARAGUS FRITTATA

Frittatas are not only quick and easy to prepare, but they’re a tasty and fairly inexpensive meal–well, providing you don’t go all fancy and toss in caviar and smoked salmon and t…

SKILLET CHICKEN CORDON BLEU: THE PEPPER JACK VERSION ~ This easy dish is impressive, not only in presentation but taste. Though I usually use chicken tenderloins in place of whole chicken breasts since tenderloins are more forgiving when it comes to “moist and tender,” use whichever you like (though I would give whole breasts a good pounding to thin them a bit). As for the Pepper Jack cheese, it’s every bit as good as mozzarella–in a different way, of course. Enjoy!

SKILLET CHICKEN CORDON BLEU: THE PEPPER JACK VERSION

This easy dish is impressive, not only in presentation but taste. Though I usually use chicken tenderloins in place of whole chicken breasts since tenderloins are more forgiving when it comes to …

SUN-DRIED TOMATO AND HAM GRILLED BAGEL ~ This sandwich was a result of another of my “What’s in the fridge?” episodes. The jumping off point was a jar of sun-dried tomatoes and a bunch of baby spinach. And it only got better from there. This recipe serves one, but is easily doubled, quadrupled or whatever-ed is required to feed your bunch.

SUN-DRIED TOMATO AND HAM GRILLED BAGEL

This sandwich was a result of another of my “What’s in the fridge?” episodes. The jumping off point was a jar of sun-dried tomatoes and a bunch of baby spinach. And it only got be…

Lemon-Coconut Pound Cake ~When I came across the Ritz Carlton Cooking School’s recipe for Lemon Pound Cake, I had to repin. Lemon and I go back a long ways. When it came time to fire up my mixer, I did so in “edit mode,” tweaking the recipe, though not to the extent I “red-ink” my novels. Though I can’t speak for the original recipe, this "edited" cake is one I'll make again. And, no, I will not ruin the lip-smacking experience by calculating calorie and fat content.

TAMARA LEIGH: The Kitchen Novelist

NATIONAL BEST-SELLING, AWARD-WINNING AUTHOR (AND COOK)