Clbrosnan's profile page
Recipes
Green Beans with pancetts
By clbrosnan
Fill a large mixing bowl with ice cubes and water and set aside
- Kosher salt
- 1-1/2 lb. green beans, trimmed
- 2-1/2 oz. thinly sliced pancetta (five or six 1/16- to 1/8-inch-thick slices)
- 3 Tbs. extra-virgin olive oil
- 6 medium cremini mushrooms, trimmed, halved if large, and very thinly sliced
- 2 medium-large shallots, halved lengthwise and very thinly sliced
- 1/4 cup very thinly sliced fresh sage leaves
- 1 Tbs. sherry vinegar
- 1/2 tsp. Dijon mustard
Pomegranate balsamic glazed carrots
By clbrosnan
Combine the juice, vinegar, and honey in a liquid measuring cup and whisk
- 1 Tbs. balsamic vinegar
- 2 tsp. honey
- 1 oz. (2 Tbs.) unsalted butter
- 2 Tbs. extra-virgin olive oil
- 2 lb. carrots, trimmed, peeled, and cut into sticks about 2 inches long and 3/8 inch wide
- Kosher salt
- 1/3 cup lower-salt chicken broth
- 1/8 tsp. cayenne
- 2 Tbs. lightly packed thinly sliced fresh mint
Oven Fried Chili Chicken
By clbrosnan
1. Heat oven to 375°. Line 2 baking sheets with aluminum foil
- 1-1/4 cups corn flake crumbs
- 2 to 3 2 to 3 teaspoons chipotle chili powder
- 1 teaspoon ground cumin
- 3/4 teaspoon garlic salt
- 1/2 cup evaporated milk
- 12 bone-in chicken thighs, about 4 pounds total
Asparagus Cassarole
By clbrosnan
Preheat oven to 350. Spray a 13/9 inch baking dish with non stick cooking spray
- 1/3 c butter
- 3 lb. asparagus, trimmed and cut into one inch pieces
- 1 onion chopped
- 1 8 oz package sliced baby bella mushrooms
- 1/4 c all purpose flour
- 1 1/4 c whole milk
- 1 c shredded Swiss cheese1 c sour cream
- 1 tsp salt
- 1 tsp lemon zest
- 1/2 tsp ground black pepper
- 1 can french fried onions
s'more bars
By clbrosnan
1. Heat oven to 350° F. 2
- Crust:
- 14 whole graham cracker boards, crushed (2-1/4 cups crumbs)
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 6 tablespoons (3/4 stick) butter, melted
- Brownie:
- 6 ounces bittersweet chocolate, chopped
- 3/4 cup (1-1/2 sticks) butter
- 3 eggs
- 1-1/4 cups sugar
- 1 cup all-purpose flour
- 1 teaspoon salt
- 2 teaspoons vanilla
- Topping:
- 1 jar (7.5 ounces) marshmallow cream (about 1-1/2 cups)
- 2 tablespoons milk
- 1 cup mini chocolate kisses
- 3 whole graham cracker boards, broken up
Classic French Onion Soup
By clbrosnan
Melt the butter in a 4-quart pot over medium heat
- 2 oz. (1/4 cup) unsalted butter, more for the baking sheet
- 4 medium-large yellow onions (about 2 lb.), thinly sliced (8 cups)
- Kosher salt and freshly ground black pepper
- 1 tsp. granulated sugar
- 1 small baguette (1/2 lb.), cut into 1/2-inch slices
- 2 quarts Roasted Beef Broth or lower-salt canned beef or chicken broth
- 1 bay leaf
- 2 cups grated Gruyère
Pan Seared Artic Char
By clbrosnan
In a medium saucepan over high heat, bring the potatoes to a boil in enough salted water to cover them by 1 inch
- 4 small red potatoes (about 3/4 lb.), sliced 1/4 inch thick
- Kosher salt and freshly ground black pepper
- 4 skin-on arctic char fillets (about 5 oz. each), scaled
- 3 Tbs. olive oil
- 2 sprigs fresh rosemary, each about 3 inches long
- 1/2 cup pitted Kalamata olives
- 3 Tbs. roughly chopped fresh flat-leaf parsley
- 1 Tbs. balsamic vinegar
- 4 lemon wedges
Lemon-Blueberry Diamonds
By clbrosnan
1. Heat oven to 350 degrees F
- Crust:
- 3/4 cup (1-1/2 sticks) unsalted butter, melted
- 1/2 cup powdered sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2-1/4 cups all-purpose flour
- Lemon Filling:
- 2 cups granulated sugar
- 1/3 cup all-purpose flour
- 6 large eggs
- 2 teaspoons grated lemon rind
- 1/2 cup lemon juice
- 1 cup blueberries, rinsed
- 1/4 cup powdered sugar
Semi-homemade Shepherd's Pie
By clbrosnan
Preheat oven to 350 degrees
- 2 pounds ground chuck
- 2 cups frozen crinkle cut carrots
- 1 cup frozen garlic baby peas and mushrooms Bird's eye
- 1 teaspoon minced garlic
- 2 tablespoons ketchup
- 2 24 ounce packaage frozen stema nad mash garlic potatos cooked according to package sirections and kept warm
- 13/4 cups whole milk
- 1 cup shredded sharp cheddar cheese
- Garnish fresh thyme
Shrimp & White Bean -Chive Puree with Crostini
By clbrosnan
1. Prepare Crostini. Peel and devein shrimp, leaving tails intact (if desired)
- 24 fresh or frozen large shrimp in shells (about 1 pound total)
- 1 15-ounce can cannellini (white kidney) beans, rinsed and drained
- 1/2 cup finely chopped yellow sweet pepper
- 3 tablespoons snipped fresh chives
- 2 cloves garlic, minced
- 1/3 cup mascarpone cheese or cream cheese
- 1/4 teaspoon salt
- Dash ground white pepper
- Fresh chives, cut into 1/2-inch pieces