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Recipes
Lemon Cilantro Chicken Recipe
By pattie_d
This fall-off-the-bone chicken with lemony gravy is very easy to prepare and is a wonderful way to cook a whole chi...
- 1/2 cup chopped fresh cilantro
- 3 tablespoons canola oil, divided
- 2 tablespoons lemon juice
- 2 garlic cloves, minced
- 2 teaspoons salt
- 1 teaspoon grated lemon peel
- 1 broiler/fryer chicken (3 to 4 pounds)
- 1/2 teaspoon paprika
- 1/2 teaspoon pepper
- 1/2 cup white wine or chicken broth
Cajun Pot Roast with Maque Choux (Cooking for Two)
By pattie_d
1. Rub entire surface of beef roast with Cajun seasoning
- 1 to 1 1/2 lb boneless beef chuck roast
- 2 teaspoons Cajun seasoning
- 1 cup frozen whole kernel corn (from 9 oz box)
- 1/4 cup chopped onion
- 1/4 cup chopped green bell pepper
- 1 can (14.5 oz) diced tomatoes, undrained
- Dash pepper
- 1/4 teaspoon red pepper sauce
Mocha Espresso Cheesecake Cups Recipe
By pattie_d
1. Heat oven to 325ºF
- 6 Cheesecake Cups
- 1 cup milk
- 1 Tbsp instant espresso powder
- 8 oz semisweet chocolate, chopped
- 2 Tbsp coffee liqueur
- 1/8 tsp salt
- 1 brick (8 oz) cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- “Crema” Topping
- 1/2 cup heavy cream
- 1 Tbsp confectioners’ sugar
- Ground cinnamon, for dusting
Tyler Florence's Roast Chicken with Wilted Butter Lettuce and Peas
By pattie_d
Recipe courtesy Tyler Florence for Food Network Magazine
- 1 3-to-4-pound chicken, rinsed and patted dry
- Kosher salt and freshly ground pepper
- 1 lemon, halved
- 1 head garlic, halved crosswise
- 1/2 bunch fresh thyme
- 4 to 6 bay leaves
- Extra-virgin olive oil, for drizzling
- 1 cup dry white wine
- 1/4 red onion, finely chopped
- 1 bay leaf
- 6 black peppercorns
- Kosher salt
- 4 tablespoons cold unsalted butter, cut into cubes
- Freshly ground pepper
- 1 cup frozen peas
- 1 large head butter lettuce, leaves separated
Veal Marsala
By pattie_d
Dredge veal in 3 tablespoons flour
- 1 pound veal scaloppine
- 1/4 cup all-purpose flour, divided
- 2/3 cup beef consommé
- 1 tablespoon butter
- 1/2 cup dry marsala wine
- 1 cup presliced mushrooms
- 1/4 teaspoon salt
- 1 tablespoon chopped fresh parsley
Breakfast Sausage & Sweet Potato Muffins Recipe
By pattie_d
What do you do with the leftover sweet potatoes from Thanksgiving dinner? Turn them into breakfast the next morning...
- 3/4 cup sugar
- 3/4 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 1-1/2 teaspoons ground allspice
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup leftover mashed sweet potatoes
- 2 eggs
- 1/4 cup butter, melted
- 1/4 cup canola oil
- 1/4 cup maple syrup
- 1 pound bulk pork sausage, cooked and drained
Jacques Torres's Secret Chocolate Chip Cookies
By pattie_d
This delicious recipe for Jacques Torres's secret chocolate chip cookies is one of Martha's all-time favorites
- 1 pound unsalted butter
- 1 3/4 cups granulated sugar
- 2 1/4 cups packed light-brown sugar
- 4 large eggs
- 3 cups plus 2 tablespoons pastry flour
- 3 cups bread flour
- 1 tablespoon salt
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 tablespoon pure vanilla extract
- 2 pounds Jacques Torres House (60 percent cocoa) Chocolate or other best-quality semisweet or bittersweet chocolate, coarsely chopped
Grilled Onions and Mushrooms with Limed Sour Cream
By pattie_d
Combine sour cream, juice, zest, salt and pepper in a medium nonreactive bowl
- 1 cup plain sour cream
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon lime zest
- 1/2 teaspoon kosher salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
- 1 medium red onion, cut into 8 wedges
- 3 large portobello mushrooms, cut into 1-inch slices
- Vegetable oil, for brushing the vegetables
Rocco DiSpirito’s Cheesy Turkey Enchiladas With Tomatillo Salsa and Cilantro
By pattie_d
Preheat the oven to 450°F
- 12 oz ground turkey breast
- 4 (9-in) low-carb tortillas
- 2/3 cup fat-free spicy black bean dip
- Salt and freshly ground black pepper
- 1 (12-oz) jar tomatillo salsa
- 1 cup reduced-fat Mexican cheese blend
- 1/2 cup chopped fresh cilantro
Brussel Sprouts Sauteed
By pattie_d
Trim off stem ends and thinly slice the sprouts crosswise
- Preparation Time: 15 minutes
- Cooking Time: 8 minutes
- Servings: 4
- Calories: 134 per serving
- Percent from Fat: 53%
- 1 lb. Brussels sprouts
- 2 teaspoons walnut oil
- 1 clove garlic, minced
- 3 to 4 tablespoons vegetable broth
- 1/8 teaspoon each: salt and freshly grated nutmeg
- ¼ cup chopped walnuts, toasted
- ¼ cup grated Parmigiano-Reggiano cheese