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Recipes
Caramelized Brussels Sprouts
By gilligan1963
Heat a heavy skillet (I love my cast iron) over medium-high heat, add sesame seeds and toast for about 3-5 minutes,...
- 2 Tbsp olive oil
- 3 cups fresh Brussels sprouts, sliced in half
- 1 onion, chopped
- 2 Tbsp sesame seeds
- 1/2 tsp coarse sea salt
THE Chocolate Chip Cookie
By gilligan1963
1. In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter for 1 minute on m...
- 3/4 cup (1.5 sticks or 170g) unsalted butter, softened to room temperature
- 3/4 cup (150g) dark brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 2 cups (250g) all-purpose flour
- 2 teaspoons cornstarch (aka cornflour)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/4 cup (225g) semi-sweet chocolate chips
Pan-Seared Chicken Breasts with Shallots
By gilligan1963
Melt 1 tablespoon butter and heat olive oil in a large skillet over medium heat
- 3 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 4 skinless, boneless chicken breast halves - pounded thin
- salt and pepper to taste
- 2 shallots, chopped
- 1 clove garlic, minced
- 1/3 cup dry white wine
- 1/2 cup chicken broth
Slow Cooker Chicken Tortellini Soup
By gilligan1963
Add all of the ingredients to a slow cooker except for the tortellini
- 1 1/2 pounds boneless chicken breast
- 3 medium carrots, peeled and diced
- 3 stalks celery, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 6 cups low sodium chicken broth
- 1 cup water
- 2 bay leaves
- 1 teaspoon Italian seasoning, or more to taste
- 2 cups cheese tortellini
- chopped fresh parsley for serving, if desired
- salt and pepper to taste
Spinach Artichoke Dip
By gilligan1963
1. In medium bowl, mix all ingredients
- 1 box (10 oz) Cascadian Farm® frozen organic cut spinach, cooked, cooled and squeezed to drain
- 1/2 cup artichoke hearts (from 14-oz can), drained, finely chopped
- 2 medium green onions, chopped (2 tablespoons)
- 1 small clove garlic, finely chopped
- 1 1/2 cups fat-free sour cream
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup fat-free mayonnaise
- 1/4 tsp kosher salt
- 1/4 tsp pepper
Greek Yogurt with Warm Black and Blueberry Sauce
By gilligan1963
Combine first 5 ingredients in a small saucepan
- 2/3 cup frozen blueberries
- 2/3 cup frozen blackberries
- 1/2 cup water
- 1/4 cup sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon butter
- 2 cups plain 2% reduced-fat Greek yogurt
Cream Cheese Frosting
By gilligan1963
Put all the ingredients in a mixing bowl, and beat together until smooth and creamy
- Generous 1 cup cream cheese
- 1/2 tsp vanilla extract
- 1 1/4 cups confectioners sugar
Creamy Sun Dried Tomato Parmesan Chicken (No Cream)
By gilligan1963
A Creamy Sun Dried Tomato Parmesan Chicken with Mushrooms that is Gluten Free and made with NO HEAVY CREAM
Spinach and Ricotta Stuffed Shells
By gilligan1963
These Spinach and Ricotta Stuffed Shells are the perfect recipe for tonight's dinner
- 16 jumbo pasta shells, plus a few extra to allow fo breaking
- 1 1/2 tablespoons olive oil
- 2 teaspoons fresh garlic, minced
- 4 cups packed fresh spinach leaves, roughly-chopped
- 12 ounces skim-milk ricotta cheese
- 1 cup skim-milk mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1 large egg
- 1 tablespoon fresh basil, finely chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 1/4 cups marinara sauce
Butternut Squash Soup
By gilligan1963
Cut squash into 1-inch chunks
- 1 (2 to 3 pound) butternut squash, peeled and seeded
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 3 cups chicken stock
- Nutmeg
- Salt and freshly ground black pepper