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Recipes
Chicken & Broccoli in Light Alfredo Sauce with Pasta
By fireandfrost
In grill pan, grill the chicken breasts until cooked through, approximately 2 — 3 minutes each side
- 1-1/2 lbs. boneless, skinless chicken breasts
- 1 Tbsp. extra virgin olive oil
- 4 cloves garlic, minced
- 2 cups 1% milk
- 1 cup chicken broth
- 3 Tbsp. all-purpose flour
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 2 Tbsp. light cream cheese
- 1 lb. fettuccini, cooked and drained
- 1 head broccoli, blanched, cooled, and broken into florets
- 1/2 cup plus 2 Tbsp. grated Parmesan cheese
- 2 Tbsp. chopped fresh basil
- 2 t Tbsp. fresh thyme
- 2 Tbsp. chopped fresh parsley
Cookies, Cream Cheese
By fireandfrost
Get out those cookie cutters, y'all! It's not Christmas without some decorated cut-out cookies on the cookie tray!
- 1 cup (2 sticks) butter, softened
- 1 3-ounce package cream cheese, softened
- 1 cup sugar
- 2 egg yolks
- 1/2 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
Breakfast Tortilla
By fireandfrost
You can substitute pecorino Romano cheese for Manchego
- 1/2 pound Yukon gold potato (about 1 medium)
- 1 tablespoon minced fresh chives, divided
- 3/4 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper
- 4 large eggs
- 1 large egg white
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 3 tablespoons finely grated Manchego cheese
- 1 teaspoon extra-virgin olive oil
- 1/2 cup halved grape or cherry tomatoes
Lettuce Wraps, Asian
By fireandfrost
Soak cellophane noodles in hot water for 10 minutes
- Wraps:
- 3 1/2 ounces cellophone noodles
- 1 pound cooked chicken
- 1/2 pound surimi (imitation crab)
- 1 cucumber
- 2 carrots
- 1 ripe avacado
- 6 green onions
- 3/4 cup fresh mint sprigs
- 3/4 cup fresh basil sprigs
- 2/3 cup roasted salted peanuts
- 1/2 cup bean sprouts, rinsed
- 1 head iceberg or 2 heads butter (bibb) lettuce
- Sauce:
- 1/4 cup sugar
- 1/2 cup soy sauce
- 1/2 cup rice vinegar
- optional: chile-garlic sauce, sesame oil, pickled ginger
Frittata, Mushroom and Potato
By fireandfrost
1. Preheat the oven to 425˚
- 6 large eggs
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup half and half
- 1 tablespoon unsalted butter
- 1 tablespoon chopped flat leaf parsley
- 1 tablespoon olive oil
- 1 teaspoon chopped tarragon
- 12 cremini mushrooms, thinly sliced
- 1/2 teaspoon kosher salt
- 1/2 pound Yukon gold potatoes, sliced into 1/8-inch thick rounds
Breadsticks, Chewy
By fireandfrost
Dissolve yeast in warm water; add honey
- 1 pkg or tablespoon yeast
- 1 1/2 c. warm water
- 1 tbsp. honey
- 5 to 5 1/2 c. flour
Pork Roast with Noodles and Almond Sauce
By fireandfrost
Serve this delicious pork dish over noodles or, if you prefer, rice
- 1/2 teaspoon canola oil
- 1/2 pound pork tenderloin, trimmed
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 8 ounces uncooked fettuccine
- 1/4 cup almond butter
- 2 1/2 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon minced peeled fresh ginger
- 1 1/2 teaspoons chili garlic sauce
- 1 cup thinly sliced green onions
- 1/3 cup finely chopped fresh mint
Pork Chops, Seared with Cranberry-Red Wine Reduction
By fireandfrost
Season pork chops with salt and pepper
- 2 tablespoons olive oil
- 2 double-cut pork chops
- kosher salt
- fresh ground black pepper
- 3/4 cup dry red wine
- 1/2 cup cranberry juice
- 2 tablespoons veal demi-glace
- 4 tablespoons butter, softened
- 1/2 cup French Wild Cranberries in syrup
- 1-2 teaspoons honey, optional
Scones, favorite
By fireandfrost
Mom's recipe, add craisins, walnuts, and white chocolate chips!
- 2 3/4 cups King Arthur Unbleached All-Purpose Flour
- 1/3 cup sugar
- 3/4 teaspoon salt
- 1 tablespoon baking powder
- 1/2 cup cold butter
- 1 cup to 2 cups chopped dried fruit, chocolate or other flavored chips, nuts, or a combination, optional
- 2 large eggs
- 2 teaspoons vanilla extract or the flavoring of your choice
- 1/2 cup to 2/3 cup half and half or milk
- Topping
- 2 teaspoons milk
- 2 tablespoons sparkling white sugar or cinnamon sugar, optional
Fish, Pecan-Crusted Trout
By fireandfrost
A pan-fried coating of ground nuts and panko yields crunchy texture
- 1/4 cup pecan halves
- 1/4 cup panko (Japanese breadcrumbs)
- 1 tablespoon olive oil, divided
- 4 (6-ounce) rainbow trout fillets, halved
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper