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Recipes
Grilled Salmon with Chorizo and Fingerlings
By t1bishop
Spanish chorizo is typically cured and has a smokier flavor profile than raw Mexican chorizo
- Cooking spray
- 1/4 cup minced shallots
- 2 garlic cloves, minced
- 1 1/2 cups fat-free, less-sodium chicken
- broth, divided
- 3/4 pound fingerling potatoes, cut into
- 1/2 -inch pieces
- 2 ounces Spanish chorizo sausage, diced
- 3/4 teaspoon kosher salt, divided
- 2 1/2 cups baby spinach leaves
- 1 teaspoon Spanish smoked paprika
- 4 (6-ounce) salmon fillets
- 1 tablespoon extra-virgin olive oil
Baked chicken and mushrooms
By t1bishop
Every Day editor-in-chief Silvana Nardone's creamy mushroom-and-chicken casserole fits the bill on a busy weeknight
- butter
- sliced white mushrooms
- flour
- marsala wine
- heavy cream
- chopped parsley
- salt and pepper
- long-grain rice
- rotisserie chicken
- grated parmesan cheese
Artichoke-Parmesan Crostini
By t1bishop
These crostini make a lighter alternative to fat-laden artichoke dip and a great freezer staple to keep on hand for...
- 1 (14-ounce) jar marinated artichoke hearts, drained
- 1/2 cup shredded Parmesan cheese, plus extra for garnish, if desired
- 1/4 cup fresh parsley
- 2 tablespoons olive oil
- Toasted bread rounds for serving
WHITE BEAN DIP
By t1bishop
Add beans, salt, pepper, rosemary and puree Add browned garlic to puree and drizzle in olive oil Serve with v
- 2 cans drained cannelloni beans
- 4 -5 cloves of garlic, browned
- Salt and pepper
- Rosemary
- Olive oil
Crab Souffle
By t1bishop
Hands on 25 minutes Total time: 1hour
- 12 ounces fresh crabmeat
- 4 cups cubed French
- bread. about half a loaf
- 8 ounces Muenster cheese. cubed
- 2 tablespoons chopped fresh parsley
- 2 ounces shredded Swiss cheese
- 4 eggs
- 3 cups milk
- 3 tablespoons butter cut into small pieces
- 2 teaspoons mustard powder
- 1 1/2 teaspoons grated onion
- 1 teaspoon minced garlic
- 1/2 teaspoon white pepper
Coconut Curry Shrimp Cakes with Papaya-Lime Sauce
By t1bishop
Use a ripe papaya for this sauce
- SHRIMP CAKES:
- 3/4 teaspoon curry powder
- 1 cup panko Japanese breadcrumbs)
- 2 tablespoons flaked sweetened coconut
- 2 tablespoons finely chopped fresh cilantro
- 2 tablespoons minced red bell pepper
- 2 tablespoons minced green onions -
- 1 tablespoon minced peeled fresh ginger
- 3 tablespoons light coconut milk
- 2 teaspoons minced seeded serrano chile
- I teaspoon low-sodium soy sauce
- 1/4 teaspoon salt
- 12 ounces medium shrimp, peeled, deveined and chopped
- 2 large eggs
- 1 garlic clove, minced
- Cooking spray
- SAUCE:
- cup diced peeled papaya
- 1/4 cup water
- 1/4 cup fresh lime juice
- 2 teaspoons surger
- REMAINING INGREDIENTS:
- 4 cups gourmet salad greens
- 2 teaspoons sesame seeds, toasted
Penne With Chicken, Mushrooms and Asparagus
By t1bishop
Cook pasta according to directions; drain
- 8 ounces multigrain penne pasta
- 1 tablespoon olive oil
- 1 clove minced garlic
- 2 tablespoons thinly sliced green onions
- 8 ounces sliced crimini mushrooms
- 1 tablespoon chopped fresh parsley
- 1/4 cup white wine or fat-free chicken broth
- 1/2 pound fresh asparagus, cut into 1-inch pieces
- 2 cups leftover cooked diced chicken breast
- 1/4 cup freshly grated Parmesan cheese
FENNEL AND POTATOES AU GRATIN
By t1bishop
Scrub the potatoes, rather than peel them, to keep the slices intact during cooking
- 3 small baking potatoes, unpeeled and thinly sliced (about 3 cups)
- 1 large fennel bulb (about 1 pound)
- 4 teaspoons olive oil
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 3/4 teaspoon pepper
- 1 2/3 cups milk
- 2 tablespoons all-purpose flour
- 2 slices rye bread
- 2 tablespoons finely shredded
- Parmigiano-Reggiano cheese
Shrimp and Feta Stuffed Peppers
By t1bishop
Cut jalapeno peppers in half lengthwise
- 20 jalapeno peppers
- 1 (8-ounce) package cream cheese,
- softened
- 1 1/2 cup crumbled feta cheese
- 1/4 cup roasted red peppers, finely chopped
- 1 (6-ounce) can shrimp, rinsed, drained, and chopped
Penne With Chicken, Mushrooms and Asparagus
By t1bishop
Cook pasta according to directions; drain
- 8 ounces multigrain penne pasta
- 1 tablespoon olive oil
- 1 clove minced garlic
- 2 tablespoons thinly sliced green onions
- 8 ounces sliced crimini mushrooms
- 1 tablespoon chopped fresh parsley
- 1/4 cup white wine or fat-free chicken broth
- 1/2 pound fresh asparagus, cut into 1-inch pieces
- 2 cups leftover cooked diced chicken breast
- 1/4 cup freshly grated Parmesan cheese