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Recipes
Baked Eggs & Herbs in Portabella Mushroom Caps
By lgove
Preheat the oven to 375°
- 2 medium portabella mushroom caps
- 4 large eggs
- 2 T chopped fresh chives
- 1 T chopped scallions
- Salt & pepper
- Cooking spray (olive oil or regular vegetable oil)
Pork Saltimbocca with White Wine Sauce
By lgove
Place a large pot of salted water over high heat and bring it to a boil for your pasta
- 1/2 * 1/2 cup heavy cream
- * Zest and juice of 1 lemon, divided
- 1 * 1 pork tenderloin (about 2 to 2 1/2 pounds)
- 6 * 6 thin slices prosciutto, cut in half
- 12 * 12 sage leaves
- * Salt and freshly ground black pepper
- 2 * 2 tablespoons EVOO - Extra Virgin Olive Oil
- 1 * 1 cup white wine
- 3 * 3 tablespoons butter, softened
- 2 * 2 tablespoons flour
- 1 * 1 pound fresh fettuccine or linguine
- 1 * 1 bunch asparagus, woody ends and stalks removed
- 1/2 * 1/2 cup (about a handful) basil, chopped
- 1/4 * 1/4 cup grated Parmigiano Reggiano
Baked White Fish with Pine Nut, Parmesan, and Basil Pesto Crust
By lgove
Instructions: Preheat oven or toaster oven to 400F/200C
- Ingredients:
- (Makes 2 servings, but recipe can be doubled or tripled. Inspired by a fish recipe from Cooking New American.)
- 2 white fish fillets, about 6 oz. each (I used halibut but you could use cod, tilapia, grouper, or any mild white fish)
- 3 T pine nuts
- 2 T Parmesan Cheese
- 1/4 tsp. finely minced garlic (1 garlic clove)
- 1 tsp. basil pesto (I used purchased pesto)
- 1 1/2 T mayo (use regular or light mayo, not fat-free)
Spinach and Ricotta-Stuffed Chicken Breasts with Lemony White Wine Sauce
By lgove
Recipe courtesy Scott McGowan and Kim Keegan
- 1 cup cooked, chopped, and drained fresh spinach
- 1/2 cup ricotta
- 1/2 cup Gorgonzola
- 4 slices cooked bacon, crumbled
- Kosher salt and freshly ground black pepper
- 1 large egg
- 1/2 cup dry white wine
- 1/2 cup homemade chicken stock
- 1 tablespoon Dijon mustard
- 1 lemon, juiced
- Kosher salt and freshly ground black pepper
- Chopped parsley leaves, for garnish
- 2 (8-ounce) boneless, skinless chicken breast halves
- Kosher salt and freshly ground black pepper
- 2 tablespoons vegetable oil
Creole-Seasoned and Pan-Fried Pork Cutlets with Tomato and Red Bell Pepper Salsa
By lgove
Chop red bell pepper, tomatoes, and cilantro and thinly slice green onions and combine in a plastic or glass bowl
- Pork Rub:
- 4 center cut pork loin boneless chops (about 1/2 inch thick)
- 1-2 tsp. olive oil (amount of oil will depend on the pan)
- 2 tsp. Creole Seasoning (I used Tony Chachere's Spice N' Herbs Seasoning. You can also make your own Creole Seasoning Blend.)
- 1 tsp. brown sugar
- 1-2 pinches of salt (do not add salt if the Creole Seasoning you use contains salt)
- Salsa:
- 1 red bell pepper, finely chopped (about 2/3 cup finely chopped peppers)
- 1/2 cup finely sliced green onion, white and green parts
- 1 cup finely diced cherry tomatoes
- 1/2 cup finely chopped fresh cilantro (or parsley)
- 1/4 cup fresh lime juice
- salt to taste (I used less than 1/2 tsp. fine sea salt)
Lemon Dill Dressing Recipe
By lgove
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- 1/2 cup dry white wine shopping list
- 1 tablespoons lemon peel shopping list
- 2 tablespoons fresh dill shopping list
- 2 tablespoons olive oil shopping list
- 2 cloves garlic shopping list
- 1 tablespoons Dijon mustard shopping list
- 1/2 teaspoon coarsely ground pepper shopping list
Fricassee of Chicken with Cream and Morel Mushrooms
By lgove
Jonathan Wright, MyRecipes JANUARY 2007
- 1 1/2 cups chicken broth
- 1 cup dried morel mushrooms (or other dried mushrooms)
- 8 skinless chicken thighs (or a combination of legs and thighs)
- 3/4 teaspoon salt, divided
- 2 slices smoked bacon, diced
- 1/2 cup white wine
- 1 1/2 cups whipping cream
- 2 tablespoons Dijon mustard
- 4 shallots, chopped
- 3 baby leeks or green onions
- 1 pound fingerling or new potatoes, peeled and cut into 1/2-inch slices
- 4 garlic cloves
- 1/4 teaspoon freshly ground pepper
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh parsley
Stuffed Chicken Divan with a Sherry Dijon Sauce
By lgove
From Food Network Kitchens
- Cooking spray
- 2 cups (4 ounces) fresh broccoli florets
- 1/2 cup (2 ounces) grated Gruyere cheese
- 1 clove garlic, finely chopped
- 4 (6 to 8-ounce) boneless skinless chicken breast halves
- 2 teaspoons olive oil
- 2 teaspoons chopped fresh thyme
- Kosher salt and freshly ground black pepper
- 1 cup low-fat evaporated milk
- 1/2 cup low-sodium chicken broth
- 1/4 cup dry sherry
- 1 1/2 teaspoon cornstarch
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon Dijon mustard
South Beach Diet Shepherd's Pie
By lgove
Phase 1 Recipe from the new SuperCharged book for South Beach
- 1 (16 ounce) package frozen cauliflower florets
- 1 tablespoon extra virgin olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 lb extra lean ground beef
- 2 cups shelled frozen edamame, defrosted
- 1/2 cup reduced-sodium beef broth
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon low-fat sour cream
- 1 large egg yolk
- 1/2 cup shredded reduced-fat cheddar cheese
Grilled Garlic Chicken with Roasted Red Pepper Aioli Sauce
By lgove
Trim all visible fat and tendons from chicken breasts, then cut small slits going down the length of each breast
- 4 boneless, skinless chicken breasts
- 2 T fresh-squeezed lemon juice
- 1 T garlic puree (or minced fresh garlic)
- 1 tsp. dried poultry seasoning
- 4 T olive oil