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Recipes
Hasselback Potatoes
By lindybug
1. Preheat oven to 450 degrees; oil a large glass baking dish
- 4 medium Yukon gold potatoes, peeled, halved lengthwise, fanned
- 1/2 cup white bread crumbs
- 1/4 cup Parmesan cheese, grated
- 4 Tbsps olive oil or melted butter
- 1 tsp sweet paprika
- Salt, to taste
Mu Shu Beef Wrap
By lindybug
Combine hoisin, ginger, garlic, mirin, 1 Tbsp
- FOR THE BEEF
- 1 ⁄4 cup hoisin sauce
- 1 Tbsp. minced fresh ginger
- 1 Tbsp. each mirin, honey, and chili garlic sauce
- 6 oz. beef top sirloin, trimmed and cut into 8 thin strips
- 2 whole-wheat tortillas (8-inch)
- FOR THE SLAW
- 2 Tbsp. water
- 1 Tbsp. each white miso, rice vinegar, and honey
- 1 ⁄2 cups cole slaw mix
- 1 ⁄4 cup chopped scallions
Red Potato and Tomato Salad
By lindybug
Add the potatoes to a medium saucepan with enough cold water to cover by at least 2 inches
- 1 pound baby red potatoes, halved
- 1 pint (2 cups) cherry tomatoes, halved
- 3 scallions, thinly sliced
- 1/3 cup pitted black olives, halved
- 1/3 cup chopped fresh flat-leaf parsley
- 2 tablespoons capers, rinsed and drained
- 1 tablespoon chopped fresh thyme leaves
- 1/4 cup extra-virgin olive oil
- 1 large lemon, zested
- Kosher salt and freshly ground black pepper
Pasta with Ricotta and Grape Tomatoes
By lindybug
Cook pasta according to pkg directions
- 16 oz penne
- 1 tsp olive oil
- 1 garlic clove, minced
- 1 pint grape tomatoes
- 1/4 cup chopped fresh basil
- 15 oz light ricotta cheese
- 1/3 cup freshly grated Parmesano Romano cheese
Frozen Coffee Frappuccino
By lindybug
Combine the coffee, milk, sugar, chocolate syrup and salt in a blender and mix on medium speed for 15 seconds to di...
- 1 1/2 cups cold coffee
- 1/2 cup whole milk
- 1/2 cup granulated sugar
- 1 tsp chocolate syrup
- 1/4 tsp salt
- 1/8 tsp vanilla extract
- 3 cups crushed ice
Mozzarella Stuffed Portobellos
By lindybug
Prep Time: 10 min Cook Time: 16 min
- 12 large portobello mushrooms, stemmed and gills removed
- 6 tablespoons balsamic vinegar
- 1/2 cup extra-virgin olive oil, divided
- Sea salt, preferably gray salt and freshly ground black pepper
- 1 cup fresh bread crumbs
- 1 cup grated Parmesan
- 4 tablespoons freshly chopped parsley leaves
- 4 tablespoons freshly chopped basil leaves
- 12 (1/2-inch) slices fresh mozzarella, roughly 1 to 1 1/2-ounces per slice
Toasted Coconut Snowballs
By lindybug
Prep 1 hour Bake 35 min
- 3 cups shredded sweetened coconut
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- One 13.5-ounce can unsweetened coconut milk
- 3 sticks (12 ounces) unsalted butter, 1 stick melted, 2 sticks at room temperature
- 2 large eggs, lightly beaten
- 2 tablespoons rum or 2 teaspoons pure vanilla extract
- 1/2 cup confectioners' sugar
- One 7.5-ounce jar marshmallow cream
- Special equipment: condiment squeeze bottle and 12-cup muffin pan
Quick Vegetable and Navy-Bean Stew
By lindybug
Prep: 25 minutes Total: 45 minutes
- 1 tablespoon olive oil
- 1 small onion, chopped
- 4 small red potatoes (10 ounces), cut into 1/2-inch pieces
- 1 pound button mushrooms, trimmed and quartered
- 1/4 teaspoon dried thyme
- Coarse salt
- 1 tablespoon tomato paste
- 10 ounces baby spinach leaves, rinsed well
- 1 can (14 1/2 ounces) navy beans, drained and rinsed
- 1 tablespoon red-wine vinegar, optional
- Ground pepper
Chicken-and-Spinach Tortilla Bake
By lindybug
Variations: -Swap in 3 cups crushed tortilla chips for the flour tortillas for added crunch
- 1 tablespoon extra-virgin olive oil
- 4 chicken cutlets (about 1 pound)
- Salt and pepper
- 1 1/2 cups store-bought salsa verde
- 3/4 cup ricotta cheese
- 4 large flour tortillas, cut into wedges
- 1/2 red onion, thinly sliced
- 3 cups baby spinach (about 1/4 pound)
- 2 cups shredded pepper jack cheese
Fried Chicken with Cheesy Potato Hash
By lindybug
Prep 15 min Cook 20 min
- 1 1/2 pounds red potatoes, cut into 1-inch pieces
- 2 large eggs
- 3 slices sourdough bread
- 4 chicken cutlets (about 1 pound)
- Salt and pepper
- 1/2 cup extra-virgin olive oil
- 3 cups (about 7 ounces) store-bought coleslaw mix
- 1 red bell eppper, thinly sliced
- 1 bunch scallions, thinly sliced
- 1/3 cup shredded pepper jack cheese