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Recipes
Guacamole
By minicoopercraig
This classic dip is simply made from rip avocados, onion, chiles, tomatoes and cilantro
- 2 large ripe avocados
- 1 tablespoon finely chopped onion
- 1 large tomato finely chopped
- 1 or 2 fresh serrano chile peppers, finely chopped
- 2 fresh cilantro springs, finely chopped
- Fresh lime juice
- Salt
Blue Cheese Vinaigrette
By minicoopercraig
Combine all ingredients in an airtight container, place the lid on to seal, shake well to mix
- 1/4 cup crumbled blue cheese
- 1 clove garlic, minced finely
- 2 Tbsp white wine vinegar
- 1/4 cup olive oil
- 2 tsp minced chives or scallions (options)
Asian Vinaigrette
By minicoopercraig
Combine all ingredients in an airtight container, replace the lid, shake well to combine
- 1 Tbsp Dijon mustard
- 1/2 Tbsp soy sauce
- 2 Tbsp rice wine vinegar
- 1/2 Tbsp (toasted) sesame oil
- 1/4 cup peanut oil
- 1 tsp sugar
French Pot Roast
By minicoopercraig
Every culture has its version of pot roast, that amazing slow-cooked amalgamation of hearty meat and vegetable chun...
- 2 strips of bacon, cut into 1/2" pieces
- 1/4 cup flour
- Salt and black pepper to taste
- 2 lb chuck roast, excess fat removed, cut into 1' pieces
- 1/2 bottle dry red wine
- 2 cups low-sodium beef broth
- 2 Tbsp tomato paste
- 2 bay leaves
- 2 cups frozen pearl onions
- 1/2 lb button mushrooms, stems removed
- 1 cup frozen peas
Quick Cottage Cheese
By minicoopercraig
Recipe courtesy Alton Brown, 2007
- 1 gallon pasteurized skim milk
- 3/4 cup white vinegar
- 1 1/2 teaspoons kosher salt
- 1/2 cup half-and half-or heavy cream
Shrimp Scampi
By minicoopercraig
In restaurant-speak, "scampi" is code for "buckets of butter," a distressing translation for the discerning diner
- 1 Tbsp olive oil
- 3 cloves garlic, minced
- Red pepper flakes
- 1 small red onion, thinly sliced
- 1 lb medium shrimp, peeled and deveined
- Salt and black pepper to taste
- Chopped flat-leaf parsley
- Zest and juice from 1 lemon
Grilled Caesar Salad
By minicoopercraig
Caesar salad may be the most misleading food in America - it's the type of dish you order when you want to be good ...
- Dressing:
- 2 Tbsp red wine vinegar
- 1 Tbsp mayonnaise (olive oil or regular)
- 1 clove garlic, minced
- 2 anchovies (soak in milk for 10 minutes if you want to mellow the flavor)
- 1 tsp Worcestershire sauce
- Juice of 1 lemon
- 6-8 turns of a black pepper mill
- 1/2 cup olive oil
- Salad:
- 4 hearts of romaine
- 2 English muffins, split
- 2 boneless, skinless chicken breasts (6-8 oz each)
- Olive oil
- Salt and black pepper to taste
- 1/4 cup black or green olives, pitted and roughly chopped
- 1/4 cup sundried tomatoes, chopped
- 1/4 cup finely grated Parmesan
Warm Goat Cheese Salad
By minicoopercraig
If you want to drop 15 pounds this year, replace every restaurant salad you eat with a homemade version
- 1 log (4 oz) fresh goat cheese
- 1 cup bread crumbs
- 1 tsp dried thyme or Italian seasoning
- Salt and black pepper to taste
- 1 egg, lightly beaten
- 1/4 cup walnuts
- 16 cups mixed greens or arugula (6-oz bag)
- Balsamic Vinaigrette (search recipes)
- 1 pear, peeled, cored and sliced
Miso Cod with Spicy Cucumbers
By minicoopercraig
This dish is slightly more elegant (and considerably more nutritious) than the fishy fare you'll encounter at most ...
- 1 cup white miso paste
- 1/2 cup mirin
- 2 Tbsp brown sugar
- 4 cod fillets (Cod is the traditional go-to with this miso marinade, but sea bass, swordfish and halibut would all work as well.)
- 1 large English (seedless) cucumber, seeded and sliced into half-moons
- 1/4 cup rice wine vinegar
- 1 Tbsp salt
- 1 Tbsp sugar
- 2 tsp red pepper flakes
Brussels Sprouts with Pancetta
By minicoopercraig
A favorite Giada recipe that's been a request for EVERY holiday meal since I discovered it
- 1 lb fresh Brussels Sprouts, trimmed
- 2 Tbsp olive oil
- 3 oz pancetta, coarsely chopped
- 2 garlic cloves, minced
- Salt and black pepper to taste
- 3/4 cup low-sodium chicken broth