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Recipes
Balsamic Chicken Drumettes
By Leigh
Recipe courtesy Giada De Laurentiis
- 1/2 cup balsamic vinegar
- 1/2 cup honey
- 1/2 cup brown sugar
- 1/4 cup soy sauce
- 5 sprigs of rosemary
- 5 garlic cloves, halved
- 10 to 12 chicken drumsticks
- 2 tablespoons toasted sesame seeds
- 1/4 cup chopped fresh flat-leaf parsley
cajun shrimp casserole
By Leigh
Peel shrimp; devein, if desired
- 2 * 2 pounds unpeeled, large fresh shrimp
- 1/4 * 1/4 cup butter
- 1 * 1 small red onion, chopped*
- 1/2 * 1/2 cup chopped red bell pepper*
- 1/2 * 1/2 cup chopped yellow bell pepper*
- 1/2 * 1/2 cup chopped green bell pepper*
- 4 * 4 garlic cloves, minced
- 2 * 2 cups fresh or frozen sliced okra
- 1 * 1 tablespoon lemon juice
- 1 1/2 * 1 1/2 teaspoons salt
- 1 * 1 (10 3/4-ounce) can cream of shrimp soup**
- 1/2 * 1/2 cup dry white wine
- 1 * 1 tablespoon soy sauce
- 1/2 * 1/2 teaspoon cayenne pepper
- 3 * 3 cups cooked long-grain rice
- 1/4 * 1/4 cup grated Parmesan cheese
- * Garnishes: quartered lemon slices, fresh flat-leaf parsley sprigs
Vanilla Gelato Bites with Chocolate and Hazelnuts
By Leigh
Recipe courtesy Giada De Laurentiis
- 1 pint vanilla gelato or ice cream
- 1 (12-ounce) bag chocolate chips (about 2 cups)
- 1 cup finely chopped toasted hazelnuts (about 5 ounces)
Italian Barbecued Chicken with Polenta
By Leigh
Recipe courtesy Rachael Ray, 2008
- 4 bone-in chicken thigh and leg or chicken breasts
- Salt and freshly ground black pepper
- 2 teaspoons poultry seasoning
- 2 teaspoons grill seasoning
- 3 tablespoons extra-virgin olive oil
- 4 thick cut slices pancetta or bacon, chopped
- 1 medium red onion, chopped
- 2 cloves garlic, grated or finely chopped
- 1 to 2 sprigs fresh rosemary, finely chopped
- 1/4 cup balsamic vinegar
- 3 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 cup tomato sauce
- 2 1/2 cups chicken stock
- 1 1/2 cups milk
- 1 cup quick cooking polenta
- 2 tablespoons butter
- 1/2 cup grated Parmiginao-Reggiano
- Torn fresh basil leaves
baked pork chops
By Leigh
1. Blend mustard and garlic together in a small dish
- 4 * 4 center-cut pork chops, trimmed of visible fat
- 2 * 2 tablespoons prepared mustard
- 1/2 * 1/2 teaspoon crushed or minced garlic
- 1/4 * 1/4 cup unbleached flour
- 1 * 1 (10 1/2 ounce) can Campbell's Healthy Request� Chicken & Rice Soup
- * Paprika
Spaghetti with Beef, Smoked Almonds and Basil
By Leigh
Recipe courtesy Giada De Laurentiis
- 1 pound (1-inch thick) beef tenderloin steaks *see Cook's Note
- Kosher salt and freshly ground black pepper
- 2 teaspoons Herbes de Provence
- Extra-virgin olive oil for drizzling, plus 1/4 cup
- 1 pound spaghetti pasta
- 1 (15-ounce) can diced tomatoes
- 2 packed cups fresh basil leaves
- 1 clove garlic, chopped
- 2 teaspoons fresh lemon juice
- 1 teaspoon grated lemon zest
- 3/4 cup chopped smoked almonds
- 1/2 cup freshly grated Parmesan
- 1/4 cup chopped fresh basil leaves
Baby Carrots with Sweet Ginger Butter
By Leigh
Recipe courtesy Claire Robinson
- 2 pounds fresh baby carrots, cleaned, tops trimmed to 1/2-inch
- Sea salt, or other good finishing salt
- 3 tablespoons butter
- 2 tablespoons finely diced crystallized ginger
- Freshly ground white pepper
Crispy Chicken Cutlets with Basil-Parsley Sauce
By Leigh
Recipe courtesy Rachael Ray
- 2 pounds chicken cutlets
- Salt and pepper
- 3 to 4 tablespoons all-purpose flour
- 1 cup Italian bread crumbs
- 1/3 to 1/2 cup grated Parmigiano, a couple of handfuls
- 1 teaspoon crushed red pepper flakes
- 2 teaspoons poultry seasoning
- 1 clove garlic
- 1 (3-ounce) jar pine nuts (pignoli)
- 1 lemon, zested
- 2 eggs, beaten
- Olive oil, for shallow frying
- 1 cup loosely packed basil leaves
- 1/2 cup loosely packed parsley leaves
- 1/2 lemon, juiced
- Salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil, eyeball it
- 1 Roma or plum tomato, seeded and finely chopped, for garnish
- 2 tablespoons extra-virgin olive oil
- 1 large clove garlic, finely chopped
- 1 small onion, finely chopped
- 1 cup arborio rice
- Salt and pepper
- 1/2 cup dry white wine
- 3 to 4 cups chicken stock, 1 quart size box, available on soup aisle of the market
- 1/4 to 1/3 cup grated Parmigiano, a generous handful
- 2 tablespoons chopped flat-leaf parsley
- 1 cup tiny frozen peas
saffron rice with grilled veggies
By Leigh
Directions In a large saucepan, over high heat bring chicken broth to a boil
- Ingredients
- 1 2/3 * 1 2/3 cups low-sodium chicken broth
- 1 * 1 (5-ounce) packet saffron rice (recommended: Mahatma)
- 2 * 2 medium sized red bell peppers, cut into 1-inch pieces
- 1 * 1 bunch asparagus, cut into 1-inch pieces
- 1 * 1 zucchini, cut into 1-inch pieces
- 1 * 1 teaspoon capers
- 1/4 * 1/4 cup slivered almonds
Chicken Scallopine with Sage and Fontina Cheese
By Leigh
Recipe courtesy of Giada De Laurentiis
- 6 (4 1/2 to 5 1/2-ounce) chicken cutlets, pounded thin
- Salt and freshly ground black pepper
- 6 sage leaves
- 3 ounces grated fontina cheese
- 3 tablespoons olive oil
- 1 garlic clove, halved
- 1/2 cup white wine
- 1 (28-ounce) can whole San Marzano tomatoes
- 1/2 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Special Equipment: toothpicks