KristaSteinbuhler's profile page
Recipes
Chicken Piccata
By KristaSteinbuhler
Season chicken with salt and pepper
- 2 skinless and boneless chicken breasts, butterflied and then cut in half
- Sea salt and freshly ground black pepper
- All-purpose flour, for dredging
- 6 tablespoons unsalted butter
- 5 tablespoons extra-virgin olive oil
- 1/3 cup fresh lemon juice
- 1/2 cup chicken stock
- 1/4 cup brined capers, rinsed
- 1/3 cup fresh parsley, chopped
Morning poutine: Fries, cheese, bacon and gravy with over-easy eggs
By KristaSteinbuhler
Cook fries to package instructions but you want them nicely browned and crunchy
- • 16 ounces frozen french fries, the skinny kind
- • 8 ounces beef gravy
- • 2 teaspoons Maggi seasoning
- • Fresh ground pepper
- • 6-8 ounces cheese curds or 6-8 ounces fresh mozzarella, cut into a small dice
- • 2 eggs
- • 10 pieces bacon, cooked crisp and crumbled
No-Bake Macaroni & Cheese
By KristaSteinbuhler
Not only is this ultra-creamy version of mac-and-cheese nearly as fast as the boxed variety, but your family will b...
- 8 ounces whole-wheat elbow noodles, (2 cups)
- 1 10-ounce package frozen chopped broccoli
- 1 3/4 cups low-fat milk, divided
- 3 tablespoons flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 3/4 cup shredded extra-sharp Cheddar cheese
- 1/4 cup shredded Parmesan cheese
- 1 teaspoon Dijon mustard
Croissant Panini
By KristaSteinbuhler
Heat a panini grill. Divide 1-ounce (1/3 cup) smoked Gouda between 1 top and 1 bottom of a croissant
- 4 croissants, sliced in 1/2 lengthwise
- 4 ounces smoked Gouda, grated (about 1 1/3 cups)
- 8 teaspoons grated Parmesan
- 4 ounces Genoa salami (about 24 slices)
- 5 ounces arugula
Leek Potato Soup
By KristaSteinbuhler
Chop the leeks into small pieces
- 1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium
- 3 tablespoons unsalted butter
- Heavy pinch kosher salt, plus additional for seasoning
- 14 ounces, approximately 3 small, Yukon gold potatoes, peeled and diced small
- 1 quart vegetable broth
- 1 cup heavy cream
- 1 cup buttermilk
- 1/2 teaspoon white pepper
- 1 tablespoon snipped chives
Hearty Tomato Soup with Lemon and Rosemary
By KristaSteinbuhler
In a large soup pot, melt the butter over medium-high heat
- 2 tablespoons butter
- 1 onion, peeled and chopped
- 2 carrots, peeled and chopped
- 2 cloves garlic, chopped
- 1 15-ounce can cannellini (white) beans, drained and rinsed
- 1 28-ounce can crushed tomatoes
- 3 cups chicken broth
- 1 bay leaf
- 1 sprig of fresh rosemary, plus 1 teaspoon, minced
- 1/2 teaspoon red pepper flakes
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2/3 cup creme fraiche
- Zest of one lemon
Orecchiette with Mixed Greens and Goat Cheese
By KristaSteinbuhler
Bring a medium pot of salted water to a boil over high heat
- 1 cup dried orecchiette pasta
- 2 cups Mediterranean-style mixed salad greens
- 2 tablespoons sun-dried tomatoes (packed in olive oil), chopped
- 1 tablespoon goat cheese, crumbled
- 2 tablespoons grated Parmesan, plus more for garnish
- Pinch salt
- Pinch freshly ground black pepper
Gnocchi with Tomatoes, Pancetta & Wilted Watercress
By KristaSteinbuhler
We use just a touch of pancetta—cured Italian-style bacon—to balance the sweet tomatoes and peppery watercress
- 2 ounces pancetta, chopped
- 3 cloves garlic, minced
- 2 large tomatoes, chopped
- 1/2 teaspoon sugar
- 1/4 teaspoon crushed red pepper
- 2 teaspoons red-wine vinegar
- 1/4 teaspoon salt
- 1 pound gnocchi, (see Shopping Tip)
- 4 ounces watercress, tough stems removed, coarsely chopped (6 cups packed)
- 1/3 cup freshly grated Parmesan cheese
Rack of Lamb with Mint-Basil Pesto
By KristaSteinbuhler
Blend the mint, basil, nuts, cheese, lemon juice, garlic, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper in a foo...
- 1 1/2 cups lightly packed fresh mint leaves
- 3/4 cup lightly packed fresh basil leaves
- 1/2 cup walnuts, toasted
- 2 tablespoons freshly grated Parmesan
- 2 tablespoons fresh lemon juice
- 2 garlic cloves
- 3/4 teaspoon salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
- 1/3 cup plus 2 tablespoons extra-virgin olive oil
- 3 (1 1/2-pounds each) racks of lamb, trimmed and frenched
Loaded Spinach Salad
By KristaSteinbuhler
1.Place eggs in a single layer in a saucepan; cover with water
- This recipe calls for:
- 8 large eggs
- 6 cups baby spinach
- 4 tablespoons Creamy Blue Cheese Dressing, divided (recipe follows)
- 1 8-ounce can beets, rinsed and sliced
- 1 cup carrots, shredded
- 2 tablespoons chopped pecans, toasted (see Tip)
- Creamy Blue Cheese Dressing