Linda Reilly's Recipes

Recipes

linda reilly's recipes

linda s reilly's no parm no foul recipe

From NO PARM NO FOUL . . .

Farmhouse Cheddar Sleeps with the Fishes:

The classic tuna melt has always been a favorite at Carly's eatery. For the bread, Carly uses ciabatta, an Italian artisan bread with a crisp crust and elongated shape. At the eatery, Carly prepares her tuna salad in large batches, but you can make enough for two sandwiches using the following ingredients. This recipe is for two sandwiches:


Ingredients:

1 (6-ounce) can of solid white albacore tuna packed in water, drained and flaked
1 tablespoon minced celery
1 tablespoon minced onion (Carly uses sweet onion)
2 tablespoons of mayonnaise
1/2 teaspoon spicy brown mustard (Omit this if you're not a fan of mustard!)
A few sprinkles of black pepper, to taste
4 slices ciabatta bread
1/2 cup sharp cheddar, shredded
Salted butter, softened

Directions:
—In a bowl, thoroughly blend the first six ingredients, using a fork to break up the tuna flakes.
—Lay out two slices of ciabatta, then divide the tuna mixture evenly over the slices.
—Top each slice with half the shredded cheddar.
—Butter one side of each of the remaining two slices, then place them, butter side up, over the grated cheddar.
—Heat a large griddle or skillet to medium. Using a spatula, carefully turn each sandwich and place it butter side down in the skillet. Butter the top of each slice.
—Grill over medium heat for about 3 minutes. As you grill, press lightly with the spatula or grill press and then flip over and grill the other side for approximately 3 minutes. Grilling slowly will ensure that the cheese is thoroughly melted and the bread golden brown.
—Slice in half diagonally and serve with chips, pickles, tomato soup, or whatever else floats your tuna boat!

Carly's tip:
To save time, or if you don't enjoy making your own tuna salad, head to your favorite deli or market and buy it already prepared!

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linda s reilly's up to no gouda recipe

From UP TO NO GOUDA . . .

Let's Party Havarti!

With its creamy, buttery flavor, Havarti makes for a delectable grilled cheese. Combine it with sourdough bread and you've got yourself one delicious meal.


Ingredients:

Sourdough bread, 2 slices
Havarti cheese - 2 or 3 thick slices
Tomato slices (optional)
Salted butter, softened

Directions:
—Butter one side of each slice of bread.
—On the unbuttered side of one slice, stack your cheese slices and other ingredients; top with remaining slice, butter side up.
—Grill in a cast iron pan or non-stick skillet over medium heat for about 3 minutes. Because of its chewy consistency, sourdough bread can take a bit longer to achieve that wonderful golden hue. As you grill, press lightly with a spatula or grill press; and then flip over and grill the other side for about approximately 3 minutes. The outside should be golden, and the cheese thoroughly melted.
—Slice in half diagonally and serve with chips, pickles, tomato soup, or whatever else gladdens your taste buds!

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Grant's Vermont Jammin'

When Grant wanted to create a special grilled cheese for his folks, he looked to their slightly eclectic tastes and created this delight:


Ingredients:

Cranberry-pecan bread, 2 slices
Thick layer of soft brie cheese, rind removed (it will be spreadable)
Fig jam, 1 or 2 tablespoons
Spinach leaves (optional)
Salted butter, softened

Directions:
—Butter one side of each slice of bread.
—On the unbuttered side of one slice, spread the soft brie (you won't be able to resist sampling the creamy brie, so be sure to leave enough for your sandwich!).
—On the unbuttered side of the remaining slice, spread a layer of the fig jam-whatever amount suits your taste.
—If desired, top the jam with a few spinach leaves (be sure they're washed and dried).
—Top with the remaining bread slice, butter side up.
—Grill in a cast iron pan or non-stick skillet over medium heat for about 3 minutes. As you grill, press lightly with a spatula or grill press; and then flip over and grill the other side for about approximately 3 minutes. The outside should be golden, and the cheese thoroughly melted.
—Slice in half carefully (it will be gooey!); serve alone, with pear slices, or with whatever else tickles your palate!

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linda s reilly's out of the dying pan recipe

From OUT OF THE DYING PAN . . .

Talia spent her childhood at her nana's elbow watching her making homemade meatballs. She knew that Nana tweaked the recipe depending on whom she was feeding. Ingredients such as fresh garlic, Parmesan cheese, and herbs can be adjusted to suit your taste. If you'd like to cut down on preparation time for the deep-fried meatballs, there are many frozen brands that are quite good.


Talia's deep-fried meatballs

Ingredients for meatballs:
3/4 pound hamburger
1 tablespoon finely minced onion
1 teaspoon crushed garlic (more if you're a garlic lover!)
1/4 cup parmesan cheese
1/8 teaspoon coarse black pepper
1 egg
1/4 teaspoon crushed basil
1/8 teaspoon crushed oregano
1 cup panko crumbs
5 tablespoons high-quality marinara sauce

Instructions for meatballs:
Mix all the above ingredients with a fork until well-blended. Form into small or medium-sized meatballs (about 1½ inch diameter works well, but you can make them smaller if you'd like).

Roast at 425° in a roasting pan coated with non-stick spray for 10 to 12 minutes. The meatballs should be browned, but not overdone. Chill in fridge for at least a few hours or preferably overnight.

Ingredients for batter:
1/2 cup flour
1/4 cup cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons grated parmesan
1/2 teaspoon finely crushed basil
1/2 cup plus 1 tablespoon water
1 tablespoon beaten egg
1 tablespoon vegetable oil

Instructions for preparation:
Combine in a mixing bowl the flour, cornstarch, baking powder, salt, grated parmesan, and crushed basil. In a separate bowl, combine the water, beaten egg, and oil. Add wet ingredients to dry ingredients and whisk until well blended.

In a deep fryer or heavy pan, heat vegetable oil to 350 to 375 degrees, using just enough oil to cover the meatballs. A candy/deep fry thermometer will help gauge the oil temperature. One by one, coat the chilled meatballs in the batter. Using tongs, remove each meatball from the batter and lower each one slowly into the oil, but avoid crowding the pan. Fry until golden brown, about three minutes, then remove and drain on paper towels. Don't worry if your deep-fried meatballs end up with little batter "tails." They're crispy and delicious! Serve immediately with warm marinara sauce.

A big thank you to Cinnamon & Sugar and Little Bit of Murder for this wonderful instructional video on preparing this recipe: https://www.youtube.com/watch?v=pHsPh0v9GZg

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linda s reilly's fillet of murder recipe

From FILLET OF MURDER . . .

Talia experimented with different versions of this delicious treat before coming up with her final recipe. And she has a reminder for you: please be extra cautious when working with sizzling hot oil. A good policy is to keep children and pets a safe distance away from the stove while you’re in the preparation stage.


Talia’s Deep Fried Pickles

Ingredients for pickles:
Vegetable oil for frying
1/2 cup all-purpose flour
2 eggs, beaten
1/2 cup cornmeal
1/2 tsp of cayenne pepper
Pinch of salt
16-ounce jar kosher spear pickles, or deli pickles (quartered)

Instructions:
In a heavy pot or Dutch oven, heat 2 inches of oil to 350° (test with a candy thermometer). Place flour in one bowl, beaten eggs in another bowl, and cornmeal in a third bowl. Blend the salt and cayenne pepper into the cornmeal.

Dip the pickles first in the flour, shaking off the excess; dip into the beaten egg, then dredge in the cornmeal mixture to coat. (For a thicker coating, repeat the process.) Using tongs or a slotted spoon, lower each pickle carefully into the hot oil. Fry in small batches, no more than three or so at a time. The oil will sizzle as you place each pickle into the pan. Allow them to fry until golden brown, approximately two minutes. Lift each one carefully from the oil with a slotted spoon and drain on paper towels.

For best results serve fresh out of the fryer, but wait at least a minute so that you don’t burn your tongue. If desired, serve the deep-fried pickles with Talia’s honey mustard dipping sauce.

To prepare the honey mustard sauce, stir together the following ingredients:
1/4 cup Dijon mustard
1/4 cup mayonnaise
2 tablespoons honey 1/4 tsp. lemon juice
Pinch of black pepper

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linda s reilly's some enchanted murder's recipe

From SOME ENCHANTED MURDER . . .

Tressa Krichner might not be a top chef, but she has her moments of culinary inspiration. One evening years ago, when her young niece Apple was mourning the puzzling disappearance of her mom, Tressa jumbled together a selection of Apple’s favorite foods and baked it in the oven. The result was Kooky Macaroni. Though Apple is grown now and working as a paralegal, this simple and delicious meal remains her comfort food of choice.


Tressa’s Kooky Macaroni

Combine the following ingredients:
2 cups spicy tomato sauce (Tressa likes Barilla Spicy Marinara sauce)
One-half pound cooked, crumbled burger
3 cups cooked macaroni (mini-shells work well)
Sprinkle of garlic powder
2 cups shredded cheddar cheese
2 tablespoons parmesan cheese
1/4 cup chopped black olives (optional)

Place the mixture in a casserole dish coated with non-stick spray. Bake for about 20 minutes at 350°, covering with foil to avoid burning the top. Serves 4 to 6.