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Recipes
Spicy Chicken Soup
By nnlester
Bok Choy can be substituted for Spinach
- 1 prepared rotisserie chicken
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 1/2 cup sliced shiitake mushrooms
- 2 garlic cloves, finely chopped
- 1 1" piece ginger, peeled, chopped
- 2 quarts low-sodium chicken broth
- 1/2 teaspoon cayenne pepper
- 2 cups baby spinach
- Kosher salt, freshly ground pepper
- 2 scallions, thinly sliced
- Lime wedges (for serving)
Baked Fontina
By nnlester
This is absolutely delicious! You can also bake it in small individual cast iron skillets
- 1 1/2 pounds Italian Fontina Val d’Aosta cheese, rind removed and 1-inch-diced
- 1/4 cup good olive oil
- 6 garlic cloves, thinly sliced
- 1 tablespoon minced fresh thyme leaves
- 1 teaspoon minced fresh rosemary leaves
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 crusty French baguette
Breakfast Sausage
By nnlester
Recipe courtesy Alton Brown
- 2 pounds pork butt (2 1/2 pounds with bone), diced into 1/4-inch pieces
- 1/2 pound fat back, diced into 1/4-inch pieces
- 2 teaspoons kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 2 teaspoons finely chopped fresh sage leaves. (I used 3 tsp.)
- 2 teaspoons finely chopped fresh thyme leaves
- 1/2 teaspoon finely chopped fresh rosemary leaves
- 1 tablespoon light brown sugar
- 1/2 teaspoon fresh grated nutmeg
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon red pepper flakes
- Special equipment: meat grinder
How to Cook Crispy-Skinned Salmon Fillets for a Quick and Easy Dinner | Epicurious.com
By nnlester
Master this simple technique to make restaurant-quality, crispy-skinned salmon for dinner all the time
- Skin on Salmon Fillets
- Neutral Oil
Classic Caesar Salad
By nnlester
Directions Preheat oven to 450 degrees
- FOR THE CROUTONS
- 2 tablespoons unsalted butter, melted
- 1 tablespoon extra-virgin olive oil
- 1 loaf rustic Italian bread (8 to 10 ounces), crusts removed, cut into 1/4-inch cubes
- 2 teaspoons salt
- 1/4 teaspoon ground cayenne pepper
- 1/2 teaspoon freshly ground black pepper
- FOR THE SALAD
- 2 garlic cloves
- 4 anchovy fillets
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Dijon mustard
- 1 large egg yolk
- 1/2 cup extra-virgin olive oil
- 20 ounces romaine lettuce, outer leaves discarded, inner leaves washed and dried
- 1 cup freshly grated Parmesan cheese or Romano cheese, or 2 1/2 ounces shaved with a vegetable peeler
Rose Beef Bites with Horseradish Cream
By nnlester
1 Preheat the oven to 350°F
- 1 small baguette
- 2 tablespoons butter, melted
- 9 thin slices of rare roast beef
- 18 watercress leaves
- 1/2 cup crème fraîhe or sour cream
- 1 tablespoon grated horseradish
- salt and black pepper
Caesar Dressing Recipe
By nnlester
Instructions Combine the parmesan, mayo, minced garlic, lemon juice, dijon mustard, pepper, and anchovies (if using...
- 3/4 cup parmesan cheese
- 1 cup homemade mayo - Although I've never tried it in this recipe, this paleo mayo is awesome if you'd rather not make your own. I think it would probably work beautifully in this recipe
- 1 teaspoon minced fresh garlic
- 2 tablespoons plus 1.5 teaspoons lemon juice
- 1 teaspoon dijon mustard (this is what I use)
- 1/4 teaspoon pepper
- sea salt to taste - the amount you need will vary based on whether you include anchovies (this is what I use)
- 2-3 anchovies (optional - I like this brand because it's wild-caught and comes in a glass jar. It's also a smaller quantity than some options, which I prefer because I only need a few)
- Milk or cream to thin the dressing as needed
French Dip Sandwiches
By nnlester
In medium skillet over medium heat, melt 1 tablespoon of the butter and add shallots; season with salt and pepper
- 4 tablespoons unsalted butter, softened, divided use
- 2 shallots, sliced
- Coarse salt and freshly ground pepper
- 1 tablespoon balsamic vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 4 long sandwich rolls
- 24 ounces Ground Angus Beef
- 8 slices mild creamy cheese, such as fontina, provolone, or havarti
- Mayonnaise
- Dijon mustard
- For the Jus
- 1/4 cup diced shallot
- 1/4 cup diced carrot
- 1/8 cup diced celery
- 1 sprig fresh thyme
- 1 container Veal Demi-Glace
- 2 cups low-sodium beef stock
- 1 tablespoon soy sauce or tamari
Beef, Shiitake, and Snow Pea Stir-Fry
By nnlester
Sprinkle beef with salt and pepper
- 1 1-pound top sirloin steak, cut into 2-inch-long, 1/4-inch-thick slices
- 1 tablespoon Asian sesame oil
- 1 tablespoon minced peeled fresh ginger
- 12 ounces fresh shiitake mushrooms, stemmed, thickly sliced
- 8 ounces snow peas
- 1 bunch green onions, sliced, divided
- 1 cup fresh cilantro leaves, divided
- 5 tablespoons hoisin sauce
- 2 teaspoons chili-garlic sauce
- 1/4 teaspoon Chinese five-spice powder
Quick and Easy Roasted Red Pepper Pasta
By nnlester
Bring a large pot of salted water to a boil
- Salt
- 1 pound pasta of your choice (I prefer short ones like rigatoni, penne, etc.)
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1/2 large onion, finely diced
- One 16-ounce jar roasted red peppers, drained and roughly chopped
- 1 cup vegetable or chicken broth
- Freshly ground black pepper
- 1/4 cup heavy cream
- 2 tablespoons finely minced fresh parsley, plus more for serving
- Several leaves fresh basil, chopped, plus more for serving
- 1/2 cup Parmesan shavings, plus more for serving