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Recipes
Spicy Roast Chicken
By chrissy14
Prepare the chicken: preheat the oven to 350
- 1/4 C Dijon mustard
- 1/2 T water
- 1/2 T Ancho Chile Powder
- 5 garlic cloves, minced
- 3 T Finely chopped Sate
- 3 T EVOO
- Salt and Pepper
- 1 – 4 LB Chicken
- 2 T Pickled Jalapeno peppers, sliced, plus 1/4 cub of brine strained into a spray bottle
- 2 T parsley, chopped
- 1 T Fresh Lemon juice
- 2 T Unsalted butter
- Topping
- 2 Garlic Cloves, Smashed
- 2 T EVOO
- 1 Cup Fresh bread crumbs
- Finely grated zest of lemon
- 1 T Chopped Parsley
- 1/4 t cayenne
- Salt
Honey Mustard Pork Tenderloin
By chrissy14
Wash and trim the pork and pat dry; sprinkle lightly with salt and pepper
- 2 pork tenderloins, about 1 pound each
- salt and pepper
- 1 small clove garlic, minced
- 4 tablespoons grainy Dijon mustard or country-style
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 1 tablespoon cider vinegar or balsamic vinegar
- 1/2 teaspoon dried leaf thyme, crumbled
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Warm Leek and Goat Cheese Dip
By chrissy14
Melt the butter in a large, deep skillet
- 4 T Unsalted butter
- 8 small leeks (about 2 lbs) white and tender green parts only, cut into 1/3 inch rings
- 1 Lb fresh goat cheese at room temperature
- 1/2 pound cream cheese at room temperature
- Salt ad pepper
- 2 T snipped chives
- Flatbreads, pita crisps, etc
Honey-and-Soy Glazed Carrots
By chrissy14
1.Bring a large saucepan of salted water to a boil
- 2 pounds carrots, peeled and cut into 2-by-1/2-inch sticks
- 2 tablespoons unsalted butter
- 2 tablespoons soy sauce
- 1 1/2 tablespoons honey
Buffalo Chicken Dip
By chrissy14
cream the cream cheese, hot sauce and ranch together then mix in chicken and 6 oz cheese
- 2 blocks 1/3 fat cream cheese
- 1 bottle ranch dressing
- 1 bottle Franks Hot Sauce
- 1 pd cooked and shredded chicken breast..but i have been cheating and buying
- that Perdue short-cuts stuff..works great but don't tell anyone thats our
- little secret...
- 8 oz cheddar cheese
Orange Popovers
By chrissy14
1.Preheat the oven to 425°
- 3 large eggs, at room temperature
- 1 tablespoon sugar
- 1 teaspoon finely grated orange zest
- 1 1/4 cups milk
- 4 tablespoons unsalted butter, melted
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Greek Salad Skewers with Anchovy Aoili
By chrissy14
1. In a small bowl, using a spoon, mash the anchovies and garlic into a paste
- 2 oil packed anchovy fillets, drained and chopped
- 1 garlic clove, mashed
- 2 T Red Wine Vinegar
- 1/2 cup mayonnaise
- 2 T EVOO
- 1 Small seedless cucumber, peeled, quartered and sliced 1/2 inch thick
- 1/2 lb feta cheese, cut into 3/4 inch cubes
- 36 whole tiny cherry tomatoes
Spinach and Ricotta Pappardelle
By chrissy14
In a large pot of boiling salted water, cook the pappardelle until al dente, drain thoroughly, reserving 1 C pasta ...
- 12 Oz Pappardelle Pasta
- 2 T EVOO
- 4 Scallions, Thinly Sliced
- 1 T Chopped Sage
- Two 5 Oz bags of baby spinach
- 2 T unsalted butter cut into cubes
- 1 C Fresh Ricotta
- 1/4 cup freshly grated Parm-Regg
- Salt and Pepper
Macaroni and Cheese
By chrissy14
Ina Garten
- Kosher salt
- Vegetable oil
- 1 pound elbow macaroni or cavatappi
- 1 quart milk
- 9 tablespoons (1 stick) unsalted butter, divided
- 1/2 cup all-purpose flour
- 12 ounces Gruyere, grated (4 cups)
- 8 ounces extra-sharp Cheddar, grated (2 cups)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground nutmeg
- 3/4 cup panko bread crumbs
Pork Chops with Shallots
By chrissy14
Preheat the oven 400. Season the pork chops with salt and pepper and dust with flour
- 4 8 oz Bone in Pork Chops
- Salt and pepper
- All purpose flour for dusting
- 2 T Evoo
- 1 T unsalted butter
- 4 Large Shallots sliced (1 1/2 cups)
- 1/2 t anise seeds
- 1/2 C dry red wine
- 1 C chicken stock
- 1 t Minced garlic
- 2 t tomato paste