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Recipes
Savory Spinach and Artichoke Stuffing
By dtrumble
Preheat the oven to 350 degrees F
- 1/4 * 1/4 cup extra-virgin olive oil
- 2 1/2 * 2 1/2 pounds spinach, washed (3 cups cooked and roughly chopped)
- 2 * 2 cups chopped yellow onions
- 1 * 1 tablespoon roughly chopped garlic
- 1 * 1 tablespoon plus 2 teaspoons Emeril's Italian Essence, or other Italian seasoning blend
- 2 1/2 * 2 1/2 teaspoons salt
- 1 1/4 * 1 1/4 teaspoons freshly ground black pepper
- 3 * 3 (8 1/2-ounce) cans quartered artichoke hearts, any tough outer leaves removed
- 2 * 2 large eggs
- 1 1/2 * 1 1/2 cups heavy cream
- 2 * 2 cups chicken stock
- 2 * 2 tablespoons lemon juice
- 12 to 14 * 12 to 14 cups cubed (1-inch) day-old French bread (1 loaf)
- 1 * 1 pound Brie, rind removed and cut into 1/2-inch cubes
- 1/2 * 1/2 cup freshly grated Parmesan
- 1/4 * 1/4 cup minced fresh parsley leaves
Polenta, Creamy Baked
By dtrumble
I have recently been getting a lot of requests for this recipe from Sara’s Secrets for Weeknight Meals
- 1 cup yellow cornmeal or regular (not instant) coarse polenta
- 3 tablespoons unsalted butter, thinly sliced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly milled black pepper
- 2 ounces provolone cheese, grated (about 1/2 cup)
- 2 ounces Parmigiano-Reggiano cheese, finely grated (about 2/3 cup)
Herb-Roasted Fish (Makes 1 serving)
By dtrumble
Place the fish fillet on a piece of parchment paper and sprinkle it with the salt and pepper
- For Each Serving:
- 8 ounces boneless fish fillet, such as snapper or cod
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon good olive oil
- 1 large sprig fresh thyme
- 2 Ceregnola or other large green olives with pits
Chicken Marinade (Weber)
By dtrumble
Combine all ingredients, pour over chicken pieces in a non-metal dish
- 1/2 cup soy sauce
- 1/4 cup vegetable oil
- 1/4 cup red wine vinegar
- 1 tsp oregano
- 1/2 tsp sweet basil
- 1/2 tsp garlic powder w/ parsley
- 1/4 tsp pepper
Roasted Garlic Mashed Potatoes
By dtrumble
Preheat the oven to 450 degrees F
- 3 * 3 heads garlic, halved
- 3 * 3 tablespoon olive oil
- 2 * 2 pounds potatoes, peeled and diced
- 4 * 4 ounces (1 stick) butter, cubed
- 1/2 to 3/4 * 1/2 to 3/4 cup heavy cream
- * Salt and white pepper
Grilled Zucchini with Yummy Lemon Salt
By dtrumble
Lop off the tops and bottoms of the zucchini and slice them into quarters, lengthwise
- 6 whole Zucchini (medium Sized)
- 1/4 cup Olive Oil
- 1 teaspoon Kosher Salt
- 1 teaspoon Black Pepper
- 3 whole Lemons, Zested
- 1 teaspoon Kosher Salt (additional)
- Extra Olive Oil If Needed For Brushing
Green Beans Slow-Cooked with Bacon and Onions
By dtrumble
Heat a heavy bottomed pot over medium high heat
- # 2 tablespoons extra-virgin olive oil
- # 4 to 6 slices bacon, chopped
- # 1 large onion, chopped
- # 3 pounds fresh green beans
- # 2 quarts chicken stock or water
- # Kosher salt and freshly ground black pepper
Salmon and Spinach in Parchment
By dtrumble
Make-ahead Assemble these packets in the morning for dinner in a snap
- 8 ounces baby spinach (8 cups)
- 1 tablespoon grated orange zest, plus 3 oranges, peeled and cut into 1/4-inch-thick rounds
- 4 skinless salmon fillets (1 1/2 pounds total)
- 2-inch piece fresh ginger, peeled and cut into thin strips (1/4 cup)
- 1 shallot, thinly sliced
- Coarse salt and ground pepper
- 2 tablespoons extra-virgin olive oil
Fritatta, Tomato-Pesto
By dtrumble
Cook's Note Anytime Eats This easy egg dish works equally well as the centerpiece of brunch or a quick dinner
- 8 large eggs
- 1/3 cup basil pesto
- Coarse salt and pepper
- 1 cup shredded fresh mozzarella (4 ounces), divided
- 1 teaspoon olive oil
- 2 small tomatoes, thinly sliced
Pesto
By dtrumble
makes 3/4 cup, enought to sauce 1 pound of pasta
- 3 garlic cloves, unpeeled
- 2 cups packed fresh basil
- 1/2 cup extra virgin olive oil
- 1/4 cup pine nuts toasted (3 to 8 minutes over medium heat in dry skillet)
- 1/4 cup grated parmesan cheese
- 2 TB fresh parsley
- salt and pepper