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Recipes
Chilean Sea Bass Recipe With Lemon Sauce
By gilligan1963
Heat your oven to 450 degrees
- 3/4 cup white wine
- 2 cloves garlic, finely chopped
- 1 medium shallot, finely chopped
- 3 T fresh lemon juice and zest of one lemon
- 3 T unsalted butter
- 2 T fresh dill, chopped, divided
- 2 T capers, drained
- 2 T grape seed oil, or other oil with a high smoke point
- 2 pounds Chilean sea bass filets about 1 1/2" thick, skin removed
- Salt and pepper to taste
Winter Minestrone
By gilligan1963
In a large, heavy stockpot or Dutch oven, heat the oil over medium heat
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 ounces thinly sliced pancetta, coarsely chopped
- 2 cloves garlic, crushed
- 1 pound Swiss chard, stems trimmed, leaves coarsely chopped
- 1 russet potato, peeled and cubed
- Kosher salt and freshly ground black pepper
- 1 (14 1/2-ounce) can diced tomatoes in juice
- 2 fresh rosemary sprigs
- 1 (15-ounce) can cannellini beans, drained and rinsed, divided
- 2 (14-ounce) cans low-sodium beef broth, divided
- 1 (1-ounce) Parmesan rind
- 1/4 cup chopped fresh flat-leaf parsley
Cheesy Taco Skillet
By gilligan1963
Instructions Preheat your oven to 350 degrees (you might want to wait until there is only about 20 minutes left o...
- 3 cups cups chicken stock
- 1 cup brown rice
- 1 lb ground turkey
- 2 1/2 teaspoons salt
- 3 1/2 teaspoons chili powder
- 3 1/2 teaspoons cumin
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 yellow bell pepper, diced
- 1 orange bell pepper, diced
- 1 jalapeno, finely minced (seed removal optional - depends on the spice level you want)
- 1 shallot, diced
- 4 cloves of garlic, minced
- 1 can black beans
- 1/2 cup frozen corn
- 1 1/2 cups Mexican cheese blend
- Cilantro and Greek yogurt (or sour cream) for garnish
- Tortilla chips for dipping - optional
Peanut Butter Cookies
By gilligan1963
Preheat oven to 350F. Combine flour, baking powder, baking soda and salt in small bowl, set aside
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup peanut butter
- 1 cup butter
- 1 cup sugar
- 1 cup packed brown sugar
- 2 eggs
- 1 tsp vanilla
GRILLED SALMON
By gilligan1963
- 3 Tbsp. vegetable oil
- 1 Tbsp. prepared white Horseradish
- 1 Tbsp. soy sauce
- 1 small garlc clove minced
- 1/2 tsp. salt
- 1/4 tsp. coarse ground black pepper
- 6 (1-inch) thick salmon fillets or steaks
Cranberry Sauce
By gilligan1963
Bring water and sugar to a boil, stirring until sugar is dissolved
- 1 cup water
- 1 cup sugar
- 12-oz bag fresh or frozen cranberries (3 cups)
- 1/2 teaspoon freshly grated orange zest
Mario Batali's Pasticcio di Maccheroni
By gilligan1963
In a Dutch oven, heat olive oil over high heat until smoking
- 3 tablespoons Extra-Virgin Olive Oil plus extra for casserole dish
- 1 pound Italian Cook Ham (such as parmacotta - cut into 1/2 inch cubes)
- Salt and Pepper to taste
- 1 Carrot (1/4 inch dice
- 1 Onion (1/4 inch dice
- 1 Celery Stalk
- 1 cup Dry Red Wine
- 1 1/2 cups Basic Tomato Sauce
- 1 1/2 pounds Ziti
- 1 pound Fresh Ricotta
- 8 ounces Caciotta or Hard Provolone (cut into small dice
- 1/2 cup Parmigiano-Reggiano (grated plus extra for garnish
Wake-up Smoothie
By gilligan1963
Add all ingredients into blender and blend until smooth
- 1/2 cup sliced banana
- 1/2 cup frozen strawberries
- 1/2 cup plain yogurt
- 1/4 cup orange juise
- 1 Tbsp sugar or honey
- 1 tsp wheat germ
Bread Stuffing 101
By gilligan1963
Directions In a large skillet, melt the butter over medium heat
- 8 tablespoons (1 stick) unsalted butter
- 1 large onion, chopped
- 3 medium celery ribs with leaves, chopped
- 15 -ounce bag cubed seasoned stuffing or 1 pound firm white sandwich bread, cut into 1/2-inch cubes (10 cups) and dried overnight or in the oven
- 1/4 cup chopped fresh parsley
- 3 cups homemade turkey stock or canned reduced-sodium chicken broth \
- 2 teaspoons poultry seasoning, preferably homemade (recipe follows), optional
- Salt and freshly milled black pepper
Remoulade Sauce for Crab Cakes
By gilligan1963
Combine all ingredients in a blender and puree
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup cottage cheese
- 1/4 cup salsa (preferably hot)
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon lemon juice
- 1/4 cup yogurt (plain)