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Recipes
Rice-Noodle Salad with Chicken and Herbs
By chrissy14
1.In a bowl, cover the noodles with cold water and let stand until pliable, 25 minutes
- 1/2 pound dried rice noodles, about 1/4 inch wide
- 3/4 cup fresh grapefruit juice
- 2 large garlic cloves, minced
- 2 tablespoons sugar
- 1/4 cup plus 1 tablespoon asian fish sauce
- 1/2 pound cabbage, finely shredded (4 cups)
- 3 large scallions, thinly sliced
- 1/2 pound cooked chicken, cut into long strips
- 1/2 cup chopped cilantro
- 1/4 cup chopped mint
- Sriracha, for serving
Green Bean–Tomato Salad with Herbs
By chrissy14
1.Bring a large pot of salted water to a boil
- 2 pounds green beans
- 1 1/2 teaspoons Dijon mustard
- 2 tablespoons red wine vinegar
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 tablespoon chopped tarragon
- 1 tablespoon snipped chives
- 1/2 teaspoon chopped thyme leaves
- 1/2 pound cherry tomatoes, halved
Chocolate Chip–Pretzel Bars
By chrissy14
1.Preheat the oven to 350°
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 sticks unsalted butter, softened
- 1 cup light brown sugar
- 1/2 cup sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- One 12-ounce bag bittersweet chocolate chips
- 1 1/2 cups mini pretzels, coarsely chopped
- 2 tablespoons chocolate sprinkles
layered eggplant zucchini and tomato casserole
By chrissy14
1.Preheat the oven to 425°
- 3 tablespoons extra-virgin olive oil, plus more for greasing and brushing
- 3 medium zucchini (1 1/2 pounds), sliced lengthwise 1/4 inch thick
- 2 long, narrow eggplants (1 1/2 pounds), peeled and sliced lengthwise 1/3 inch thick
- Salt and freshly ground pepper
- 1 large shallot, minced
- 1 pound plum tomatoes, cut into 1/2-inch dice
- 3 ounces feta cheese, crumbled (3/4 cup)
- 1/4 cup chopped basil
- 1/3 cup panko or coarse dry bread crumbs
Walnut Sage Sauce
By chrissy14
Add ½ cup walnuts with sage and garlic into food processor
- 1/2 Cup walnuts
- 8 medium sage leaves
- 1 garlic clove
- 1 T unsalted butter (softened)
- 1/3 cup EVOO
Heirloom Tomato Salad
By chrissy14
1.Arrange the tomatoes on a platter
- 2 pounds heirloom tomatoes, cored—large ones sliced 1/4 inch thick, small ones halved
- Salt
- Extra-virgin olive oil, for drizzling
- 2 tablespoons minced chives
- 2 tablespoons chopped basil
- 1 tablespoon freshly grated Parmigiano-Reggiano cheese
Asparagus and Cheese Tart
By chrissy14
Adapted from Great Food Fast, a great little cookbook from the kitchens of Martha Stewart Living
- 1 sheet frozen puff pastry
- 1-1/2 cups gruyere, Emmental or swiss cheese, shredded
- 1 pound medium asparagus
- 1 Tbsp olive oil
- Salt and pepper
Zesty Braised Chicken with Lemon and Capers
By chrissy14
1. Preheat the oven to 350 degrees
- 8 bone in chicken thighs with skin
- Salt and freshly ground pepper
- All purpose flour, for dusting
- 2 T unsalted butter
- 2 T EVOO
- 4 Large Peeled garlic cloves
- 1 1/2 cups Sauvignon Blanc
- 1 1/2 cups chicken stock
- 4 1 Inch Strips of Lemon Zest
- 4 Thyme Sprigs
- 1 T capers, drained
- 1 Bay Leaf
Spaghetti with Tomatoes and Capers
By chrissy14
1.Bring a pot of salted water to a boil
- 3/4 pound spaghetti
- 6 tablespoons extra-virgin olive oil
- 1 pint cherry tomatoes, halved
- 1/2 cup black olives, chopped
- 4 anchovy fillets, chopped
- 1 tablespoon small capers
- Salt and freshly ground pepper
- 1/4 cup chopped basil
Three Cheese Mini Macs
By chrissy14
1. Preheat the oven to 425
- 1/2 lb elbow macaroni
- 1 1/2 T unsalted butter, plus more for brushing
- 1/4 c freshly grated parm-regg
- 2 T all purpose flour
- 3/4 cup milk
- 4 Oz cheddar cheese (shredded, 1 packed cup)
- 4 Oz deli sliced America cheese, chopped
- 1 Large egg yolk
- 1/4 t smoked Spanish paprika