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Recipes
Speedy Chicken Potpie
By Judy1
Though you have to hustle, you really can get this chicken potpie on the table in 20 minutes
- Cooking spray
- 1 pound skinless, boneless chicken breasts, cut into 1/2-inch pieces
- 1/4 teaspoon salt
- 3 cups fat-free, less-sodium chicken broth, divided
- 1 bay leaf
- 2 cups refrigerated diced potatoes with onion (such as Simply Potatoes)
- 2/3 cup frozen green peas and diced carrot blend
- 3 tablespoons all-purpose flour
- 1/2 teaspoon chopped fresh thyme
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried rubbed sage
- 1/4 (15-ounce) package refrigerated piecrust dough
Pear Crisp with Amaretti Topping
By Judy1
Look for amaretti cookies at specialty stores and gourmet grocers
- 6 peeled Anjou or Bartlett pears, cored and cut into 1/4-inch-thick slices (about 2 1/2 pounds)
- 1/2 cup packed brown sugar, divided
- 2.85 ounces all-purpose flour (about 1/2 cup plus 2 tablespoons), divided
- 1 tablespoon fresh lemon juice
- 1/8 teaspoon salt
- Cooking spray
- 12 amaretti cookies (Italian almond macaroons)
- 6 tablespoons chilled butter, cut into small pieces
- 1/3 cup sliced almonds, toasted
- 1/2 cup heavy whipping cream
- 2 tablespoons powdered sugar
Tuscan-Style New York Strip w/Arugula Artichoke Salad
By Judy1
Based on the classic bistecca Fiorentina--grilled porterhouse--this dish uses sirloin strip steaks, which are leane...
- 4 tablespoons extra-virgin olive oil, divided
- 10 garlic cloves, crushed
- 10 thyme sprigs
- 6 (2-inch) strips lemon rind
- 2 (12-ounce) New York strip steaks, trimmed
- 1 teaspoon kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 6 medium red potatoes
- 1 bay leaf
- 2 cups water
- 1/2 cup fresh lemon juice, divided
- 3 medium artichokes (about 1 3/4 pounds)
- 5 cups baby arugula (about 5 ounces)
- 1 cup thinly vertically sliced red onion
- 3 lemons, quartered
- Cooking spray
- 2 teaspoons fresh thyme leaves
- 1/2 cup (2 ounces) shaved Parmigiano-Reggiano cheese
Pan Seared NY Strip Steak
By Judy1
A little butter adds richness and keeps leaner-than-usual beef moist without adding much total fat
- 2 (12-ounce) lean, grass-fed New York strip steaks
- 1 teaspoon kosher salt
- 3/4 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 thyme sprigs
- 2 garlic cloves, crushed
Red Velvet Cupcakes
By Judy1
"The frosting is just as important as the cake
- Cupcakes:
- Cooking spray
- 10 ounce cake flour (about 2 1/2 cups)
- 3 tablespoons unsweetened cocoa
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 1/2 cups granulated sugar
- 6 tablespoons unsalted butter, softened
- 2 large eggs
- 1 1/4 cups nonfat buttermilk
- 1 1/2 teaspoons white vinegar
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons red food coloring (about 1 ounce)
- Frosting:
- 5 tablespoons butter, softened
- 4 teaspoons nonfat buttermilk
- 1 (8-ounce) block cream cheese, softened
- 3 1/2 cups powdered sugar (about 1 pound)
- 1 1/4 teaspoons vanilla extract
Apple Crisp
By Judy1
This can also be used with peaches
- 4 cups sliced tart apples (peeled)
- 1/2 cup water (less for juicy apples)
- Mix with a fork
- 3/4 cup flour
- 1 cup white or brown sugar
- 1 teaspoon cinnamon
- 1/2 cup butter
- 1/4 teaspoon salt
Chicken Braised in Wine and Rosemary
By Judy1
Serve with Quick Chive Mashed Potatoes and Asparagus with Lemon and Pecorino
- 4 bone-in chicken thighs (about 1 1/4 pounds), skinned
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 2 tablespoons olive oil
- 1/4 cup all-purpose flour
- 1/2 cup chopped shallots
- 1 tablespoon chopped garlic
- 1 teaspoon chopped fresh rosemary
- 1 cup Chianti or other rich red wine
- 1 cup unsalted chicken stock (such as Swanson)
- 1 teaspoon sugar
- 1 (14.5-ounce) can unsalted whole tomatoes, crushed and undrained
- 1 bay leaf
- 2 tablespoons chopped fresh flat-leaf parsley
Chicken Marsala - 2
By Judy1
"I wanted a chicken recipe with less salt and fat and came up with this tasty dish
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons all-purpose flour
- 1 tablespoon olive oil
- 1 cup presliced mushrooms
- 1/2 cup Marsala wine
- 1/2 cup fat-free, less-sodium chicken broth
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh parsley
Autumn Cranberry Stew
By Judy1
Combine first 3 ingredients in a small bowl; sprinkle over beef
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 (3-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
- Cooking spray
- 1 cup chopped onion
- 1 cup fat-free, less-sodium beef broth
- 2 bay leaves
- 1 (12-ounce) Guinness Stout
- 1 (10-ounce) package frozen pearl onions, thawed
- 1 (8-ounce) package button mushrooms, quartered
- 1/4 cup water
- 2 tablespoons all-purpose flour
- 3/4 cup whole-berry cranberry sauce
- 8 cups cooked egg noodles (about 1 pound)
- Chopped fresh thyme (optional)
Brined Pork Loin with Brown Sugar-Bourbon Glaze
By Judy1
"Brined pork is about as good as it gets
- 1 gallon water
- 1 cup kosher salt
- 1 (5-pound) French-cut pork loin rib roast, trimmed (about 8 bones)
- 1 cup packed brown sugar
- 1/2 cup cider vinegar
- 3 tablespoons bourbon
- 1 teaspoon black peppercorns
- 1 bay leaf
- 1/4 cup extra-virgin olive oil
- 1 tablespoon freshly ground black pepper
- 6 garlic cloves, minced
- 6 thyme sprigs