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Recipes
Shaved Raw Asparagus with Parmesan Dressing
By sandycon
Using a vegetable peeler, shave the asparagus into long, thin strips and transfer to a large bowl
- 2 pounds large asparagus
- 1 cup coarsely grated Parmigiano-Reggiano cheese (3 ounces)
- 3 tablespoons fresh lemon juice
- 2 tablespoons warm water
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
Sweet Breakfast Quinoa
By sandycon
In a small saucepan, cover the quinoa with the water and bring to a boil
- 1 cup red quinoa, rinsed
- 2 cups water
- 1 tablespoon extra-virgin olive oil
- 1/4 cup slivered almonds
- 1/2 cup dried apricots, cut into 1/2-inch pieces
- 2 tablespoons pure maple syrup
- 1/2 teaspoon finely grated orange zest
- 1/2 teaspoon cinnamon
- 1/4 cup fresh ricotta
White Chicken Chili Recipes from The Kitchn
By sandycon
Heat olive oil in a large heavy stock pot or Dutch oven over medium heat
- 3 tablespoons olive oil
- 1 sweet onion, diced small
- 1 - 2 stalks celery, diced small
- 1 green bell pepper, seeded and diced small
- 1 jalapeno pepper, seeded and minced
- 1 (4 ounce) can fire-roasted green chiles
- 3 - 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground chili powder
- 1/4 teaspoon cayenne, plus more to taste
- 6 cups chicken stock
- 2 (15.8 ounce) cans white beans, such as Great Northern or Cannellini
- 2 cups fresh or frozen yellow corn (thawed if frozen)
- 4 cups cooked, shredded chicken (or turkey)
- 1 1/2 teaspoons Tabasco sauce
- 6 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 3/4 cup whole milk (or heavy cream)
- Kosher salt and freshly ground black pepper, to taste
- Sour cream and grated cheddar, for serving
Bacon Wrapped Potatoes with Queso Blanco Dip
By sandycon
Perfect for your next party or gathering
- 2 medium-size red potatoes, cut into 8 wedges each
- 1/2 teaspoon salt
- 16 center-cut bacon slices
- 1/2 teaspoon pepper
- 1/2 cup diced red onion
- 1 tablespoon canola oil
- 1 garlic clove, minced
- 12 ounces queso blanco pasteurized prepared cheese product, cubed
- 1 (8 ounce) block pepper Jack cheese, shredded
- 1/2 cup half-and-half
- 1 (4 ounce) can chopped green chiles
- 1 plum tomato, seeded and diced
- 1/4 cup chopped fresh cilantro
Brown Butter Pumpkin Cupcakes with Caramel Cream Cheese Frosting
By sandycon
Preheat oven to 325 F. Line cupcake pans with paper liners
- Cupcakes
- 3/4 cup (1 1/2 sticks) unsalted butter
- 1 2/3 cups all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground cloves
- 1 cup pumpkin puree
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- Frosting
- 1 lb confectioners' sugar, sifted divided
- 1/2 cup plus 1 tablespoon heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 (8-oz) package cream cheese, at room temperature
- 1/4 cup (1/2 stick) unsalted butter, at room temperature
Cheesy Chicken Enchiladas
By sandycon
1. Preheat oven to 350�
- 2 1/2 cups chopped cooked chicken breast
- 2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
- 1 2/3 cups plain low-fat yogurt
- 1/3 cup butter, melted
- 1/4 cup chopped onion
- 1 teaspoon minced garlic
- 1/4 teaspoon freshly ground black pepper
- 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup (such as Healthy Request), undiluted
- 1 (4.5-ounce) can chopped green chiles, drained
- 8 (8-inch) flour tortillas
- 1 tablespoon canola oil
- Cooking spray
- 1/2 cup (2 ounces) finely shredded reduced-fat sharp cheddar cheese
- 1/4 cup chopped green onions
Funfetti Sandwich Cookies
By sandycon
These funfetti sandwich cookies are made entirely from scratch – no cake mix necessary
- COOKIES:
- 2 cups cake flour
- 2/3 all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature, plus 2 tablespoons, melted and slightly cooled
- 1 1/4 cup sugar
- 2 teaspoons vanilla extract
- 1 egg + 1 egg yolk
- 1/2 cup rainbow sprinkles
- BUTTERCREAM FILLING:
- 1 tablespoon heavy cream
- 1/2 teaspoon vanilla extract
- Pinch salt
- 10 tablespoons unsalted butter, at room temperature
- 1 1/4 cups confectioners' sugar
- 1/4 cup rainbow sprinkles
Two-Bite Gluten Free Brownies - Gluten-Free on a Shoestring
By sandycon
Preheat your oven to 325°F
- 1 1 1 cup (140 g) all-purpose gluten free flour (I used Better Batter)
- 1/2 1/2 1/2 teaspoon xanthan gum (omit if your blend already contains it)
- 1/2 1/2 1/2 cup (40 g) unsweetened cocoa powder (I prefer Dutch-processed, but natural works as well)
- 1/4 1/4 1/4 teaspoon kosher salt
- 1/4 1/4 1/4 teaspoon baking soda
- 6 6 6 tablespoons (84 g) unsalted butter, melted and cooled
- 2 2 2 tablespoons (28 g) plain yogurt, at room temperature
- 1/2 1/2 1/2 cup (100 g) granulated sugar
- 1/2 1/2 1/2 cup (109 g) packed light brown sugar
- 2 2 2 eggs (120 g, out of shell) at room temperature, beaten
- 1 1 1 teaspoon pure vanilla extract
Downeast Maine Pumpkin Bread
By sandycon
Directions Preheat oven to 350 degrees F (175 degrees C)
- 1 (15 ounce) can pumpkin puree
- 4 eggs
- 1 cup vegetable oil
- 2/3 cup water
- 3 cups white sugar
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Chickpea and Spinach Stew
By sandycon
Pour the water into a large deep skillet and bring to a boil
- 1 cup water
- 10 ounces baby spinach
- 2 large garlic cloves, crushed
- Kosher salt
- Pinch of saffron threads
- 2 teaspoons sweet paprika
- 1/4 teaspoon ground cumin
- Pinch of ground cloves
- Pinch of freshly ground pepper
- Two 15-ounce cans chickpeas with their liquid
- 1/4 cup extra-virgin olive oil
- 1 small onion, finely chopped
- 1 large tomatopeeled, seeded and coarsely chopped
- 1/4 cup golden raisins
- Crusty bread, for serving