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Recipes
Orecchiette with Sautéed Greens and Scallion Sauce
By chrissy14
In a large pot of boiling salted water, cook the orecchiette until al dente
- 3/4 pound orecchiette pasta
- 4 tablespoons unsalted butter
- 1 bunch of scallions, thinly sliced
- 3 garlic cloves, thinly sliced
- 3/4 cup dry white wine
- Salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- One 5-ounce bag of baby arugula
- 6 large Swiss chard leaves, stems and central ribs discarded, leaves coarsely chopped
- 1/4 cup mascarpone cheese
Fusilli with Creamed Leek and Spinach
By chrissy14
1.In a large pot of boiling salted water, cook the fusilli until al dente, then drain
- 3/4 pound fusilli
- 1 1/2 tablespoons extra-virgin olive oil
- 1 large leek, white and light green parts only, thinly sliced
- 1 cup heavy cream
- 4 cups packed baby spinach (4 ounces), coarsely chopped
- 1/2 cup lightly packed basil leaves, finely chopped
- Kosher salt and freshly ground pepper
Green Beans with Shallots and Walnuts
By chrissy14
In a large pot of boiling, salted water, blanch the beans until bright green, about 3 min
- 2 1/2 lbs green beans, but into 2 inch lengths
- 2 large shallots, thinly sliced
- 3 T EVOO
- 1 T Lemon juice
- 1/2 C chopped toasted walnuts
- Salt and Pepper
Vodka Rigatoni
By chrissy14
Saute first 5 ingredients, add grated Romano, heavy cream, vodka
- 2-3 T Olive Oil
- 3 Cloves garlic, Minced
- 6 oz procuitto ham, shredded
- 1 small onion, chopped
- 1 lb Fresh tomatoes, peeled & seeded
- Salt to taste
- 1/2 C grated Romano cheese
- 1/2 C heavy Cream
- 2/3 C Vodka
Scungilli Salad
By chrissy14
Drain scungilli and clean by rinsing under cold water
- 29 oz can scungilli
- 2 C celery
- 1/4 C Italian parsley, chopped
- 3 garlic cloves, minced
- 6 T EVOO
- 4 T lemon juice
- 1/2 t fresh ground black pepper
- Salt to taste
White Bean Soup
By chrissy14
In 3 1/2 Quart Dutch oven over medium head, Warm 2T oil
- 1/4 C EVOO
- 1/4 C Chopped Pancetta
- 1/2 Yellow Onion, Chopped
- 1 each carrott and celery stalk, chopped
- 4 garlic cloves, minced
- 3 cans cannellini beans, drained
- 5 cups chicken broth
- 3/4 t finely chopped thyme
- 1/2 C grated Parm-Reggiano
- Salt and Pepper
Linguine with Broccoli Rabe-Walnut Pesto
By chrissy14
1.Preheat the oven to 350°
- 1/3 cup plus 2 tablespoons walnuts
- 1/2 pound broccoli rabe, trimmed
- 1 garlic clove
- 1/3 cup plus 1 tablespoon extra-virgin olive oil
- Pinch of crushed red pepper
- 1/3 cup grated pecorino cheese, plus more for serving
- Kosher salt and freshly ground pepper
- 3/4 pound linguine
Sauteed Chicken with Olives, Capers and Roasted Lemons
By chrissy14
Preheat the oven to 375°
- 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 lemons, sliced 1/4-inch thick
- Salt and freshly ground pepper
- Two 5-ounce bags baby spinach
- 2 tablespoons plain dry bread crumbs
- Four 6-ounce skinless, boneless chicken breast halves
- 1/4 cup all-purpose flour, for dusting
- 1/2 cup pitted green Sicilian or Spanish olives, sliced
- 2 tablespoons drained capers
- 1 cup chicken stock or low-sodium broth
- 3 tablespoons unsalted butter, cut into small dice
- 2 tablespoons chopped flat-leaf parsley
Sweet and Smoky Potatoes
By chrissy14
Roast the potatoes on sheet tray until fully cooked, about 1 hour
- 5 pounds sweet potatoes, pricked with a knife
- 1 pound sliced bacon
- 1 chipotle in adobo, chopped, plus 2 teaspoons adobo sauce
- 1/4 cup Grade B maple syrup
- 5 eggs, separated
- Kosher salt and freshly ground black pepper
Pasta salad with pesto, baby spinach and feta
By chrissy14
Bring a large pot of salted water to a boil
- 1 lb boneless skinless chicken breasts
- Olive oil
- Salt
- 1 lb baby spinach (can use arugula)
- 1 lb orrichette
- 1 pint red grape tomatoes
- 1 pint yellow grape tomatoes
- 1 1/4 cups crumbled feta
- 1/2 cup roughly chopped pitted oil cured olives
- 1/2 - 1 Cup pesto