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Recipes
Whipped Sweet Potatoes and Bananas with Honey
By lindybug
You can roast the potatoes and bananas ahead of time, then put it all together just before serving
- 5 medium sweet potatoes, scrubbed
- 4 bananas, unpeeled
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1/4 cup honey
- Kosher salt
- 1/2 cup all-purpose flour
- 3/4 cup dark brown sugar
- 1 1/2 cups pecans, chopped
Salsa Fresca
By lindybug
In a mixing bowl, combine all ingredients together
- 4 ripe tomatoes, chopped
- 1/4 red onion, chopped
- 1 jalapeno, minced
- 8 cilantro sprigs, chopped
- 3 garlic cloves, minced
- Juice of 1 lime
- 1/4 cup olive oil
- 1/2 teaspoon salt
Healthier Hashbrowns
By lindybug
Grate the potatoes, with their skin into a large bowl
- 2 medium Yukon gold potatoes (about 10 ounces), scrubbed
- 1 large parsnip, (about 5 ounces)
- 2 scallions (white and green), chopped
- 2 tablespoons minced flat-leaf parsley
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
Triple-Layer Mud Pie
By lindybug
prep time: 15 min total time: 3 hr 15 min
- 3 squares BAKER'S Semi-Sweet Chocolate, melted
- 1/4 cup canned sweetened condensed milk
- 1 OREO Pie Crust (6 oz.)
- 1/2 cup chopped PLANTERS Pecans, toasted
- 2 cups cold 2% milk
- 2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
Chicken and Potatoes Dijon
By lindybug
1. Pierce potatoes with tines of fork; micro-bake on high 10 min; cut into 1/2" cubes
- 1 1/3 lbs (4 medium) potatoes
- 4 green onions, sliced
- 4 (4 oz each) boned, skinned chicken breast halves
- Salt and pepper to taste
- 2 cloves garlic, minced
- 1 Tbsp Dijon style mustard
- 1 tsp dried tarragon
- 2/3 cup dry white wine or chicken broth
- 1/4 cup light sour cream
Tortellini with Peas, Broccoli and Pancetta
By lindybug
1. Heat oil in a large sauté pan over medium heat
- 1 tablespoon olive oil
- 3 ounces pancetta or ham, finely diced
- 1/2 cup chopped red onion
- 2 garlic cloves, minced
- 1 teaspoon kosher salt
- Coarsely ground black pepper
- 1 pound fresh or frozen cheese tortellini
- 1 cup frozen peas
- 1 1/2 cups broccoli florets
- 1/4 to 1/2 cup pasta cooking water
- 1/4 cup freshly grated Parmigiano Reggiano cheese
Cinnamon Raisin Pound Cake with Basic Glaze
By lindybug
1. Preheat oven to 325 degrees
- FOR THE CAKE
- 1 pound (3 1/4 cups) plus 2 tablespoons all-purpose flour
- 1 tablespoon coarse salt
- 4 sticks softened unsalted butter, plus more for pans
- 2 cups sugar
- 1 teaspoon pure vanilla extract
- 9 large, room-temperature eggs
- 2 cups raisins
- 2 tablespoons ground cinnamon
- FOR THE TOPPING
- 2 cups confectioners' sugar
- 4 to 5 tablespoons milk
Lunchbox Tortellini Salad
By lindybug
You can switch up the ingredients, depending on what you like
- 1 (9-ounce) package fresh or frozen cheese tortellini
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon minced fresh thyme
- 1/2 teaspoon sugar
- Coarsely ground black pepper
- 1 1/4 cups halved grape tomatoes
- 1/3 cup chopped pitted kalamata olives
- 3 ounces smoked deli-shaved turkey breast, torn into bite-sized pieces
- 3 to 4 thin slices red onion
- 2 ounces crumbled ricotta salata or feta cheese
Velvety Mashed Potatoes
By lindybug
Prep Time: 15 min Cook Time: 25 min
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 3 large Yukon gold potatoes, peeled
- Kosher salt
- Freshly ground black pepper
- 1/4 cup olive oil, optional
Bacon-Braised Brussels Sprouts
By lindybug
Prep Time: 20 min Cook Time: 30 min
- 1 1/2 pounds Brussels sprouts, washed,and cut in half
- 4 ounces (about 1/2 cup) bacon, cut into small squares
- 1 clove garlic, peeled and smashed, plus 2 cloves, roughly chopped
- 4 sprigs thyme, plus 2 sprigs thyme, leaves only, chopped
- 2 cups low-sodium chicken stock
- Kosher salt
- Freshly ground black pepper
- 3 tablespoons balsamic vinegar
- 1/2 cup grated Parmigiano-Reggiano
- 1 cup panko bread crumbs
- 2 sprigs rosemary, leaves only, chopped
- Extra-virgin olive oil