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Recipes
Bayou Catfish Fillets
By contessawannabe
Preparation Preheat broiler
- 2 tablespoons white cornmeal
- 1 1/2 teaspoons seasoned salt
- 1 1/2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3/4 teaspoon ground red pepper
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 6 (6-ounce) catfish fillets
- Cooking spray
- 6 lemon wedges (optional)
Greens with Ginger & Sesame
By contessawannabe
Heat a large pot. Add the greens and cook over high heat, tossing with tongs just until wilted
- 2 pounds tender greens, such as watercress, spinach, dandelion greens, beet greens or escarole—leaves coarsely chopped, thick stems discarded
- 1/4 cup vegetable oil
- 1 tablespoon minced fresh ginger
- 2 large garlic cloves, minced
- Pinch of crushed red pepper
- Salt
- 2 tablespoons toasted sesame seeds
Lime-Cornmeal Cookies
By contessawannabe
1. Combine flour and cornmeal
- 1 1/4 cups all-purpose flour
- 1/2 cup plain yellow cornmeal
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1 large egg
- 1 tablespoon lime zest
- 1 tablespoon fresh lime juice
- 1/2 teaspoon vanilla extract
- Wax paper
- Try This Twist!
- Chocolate-Orange Cornmeal Cookies: Substitute orange zest and fresh orange juice for lime zest and juice. Drizzle 1/4 cup melted semisweet chocolate morsels over cooled cookies.
Roast Chicken Chimichangas
By contessawannabe
Preheat oven to 500°. Combine first 7 ingredients in a large bowl; toss well
- 2 1/2 cups shredded roasted skinless, boneless chicken breasts
- 1 cup (4 ounces) crumbled queso fresco cheese
- 1/4 cup chopped green onions
- 1 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 1 garlic clove, minced
- 1 (4.5-ounce) can chopped green chiles, drained
- 1 (16-ounce) can fat-free refried beans
- 6 (8-inch) flour tortillas
- Cooking spray
- 1/2 cup bottled green salsa
Oatmeal Flax Chocolate Chip Cookies
By contessawannabe
Preheat the oven to 350 degrees F
- 1 1/2 cups all-purpose flour
- 1 cup quick-cooking oats
- 1/4 cup flaxseed, finely ground in a spice grinder, or pre-ground flaxseed
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 12 tablespoons (1 1/2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 3/4 cup packed dark brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
Pork Burger
By contessawannabe
Preheat a grill to medium-high heat
- Kosher salt
- 1 bunch broccoli rabe or rapini (about 3/4 pound), stems trimmed
- 3 Tbsp. canola oil, divided
- 1/3 cup grated Pecorino cheese
- 2 Tbsp. extra-virgin olive oil
- 1/4 tsp. red pepper flakes
- 1 clove garlic
- 1 1/2 tsp. salt
- 1 3/4 pounds ground pork, shaped into 4 (4 1/2- to 5-inch) patties
- 1 tsp. freshly ground black pepper
- 1/4 pound Brie, cut into 4 slices
- 4 hamburger rolls, such as sesame or challah buns, split
Peanut Chicken Soba Salad
By contessawannabe
Preparation Combine first 4 ingredients in a medium saucepan; bring to a boil
- 2 cups water
- 2 (6-ounce) skinless, boneless chicken breast halves
- 4 black peppercorns
- 1 bay leaf
- 1 tablespoon rice vinegar
- 2 tablespoons roasted peanut oil
- 2 teaspoons low-sodium soy sauce
- 1 teaspoon honey
- 1 teaspoon chili garlic sauce (such as Lee Kum Kee)
- 1/2 teaspoon salt
- 2 cups cooked soba noodles (about 4 ounces uncooked)
- 1 cup grated carrot
- 1/2 cup thinly sliced green onions
- 1/4 cup minced red onion
- 1/4 cup chopped fresh basil
- 4 teaspoons chopped unsalted, dry-roasted peanuts
- Lime wedges (optional)
Hoisin Chicken & Soba Noodles
By contessawannabe
Preparation 1. Bring a large pot of water to a boil
- 1 pound frozen, fully-cooked grilled chicken breast strips (such as Perdue)
- 8 ounces soba noodles
- 1/4 cup hoisin sauce
- 2 tablespoons reduced-sodium soy sauce
- 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
- 1 teaspoon spicy hot mustard
- 1 1/2 cups shredded carrots
- 1/2 cup diagonally sliced scallions
- 1/4 cup finely chopped, unsalted, dry roasted peanuts
Mediterranean Dip
By contessawannabe
Combine everything except pita chips
- 1/2 cup peeled, seeded and diced cucumber
- 1/4 cup diced red onion
- 1/4 cup chopped black olives
- 1/2 cup crumbled feta cheese
- 1 medium roma tomato, seeded and diced (about 1/2 cup)
- 1 tablespoon olive oil
- 1 teaspoon red wine vinegar
- 1/2 teaspoon dried oregano
- Pita chips
Etouffee - Shrimp & Chicken
By contessawannabe
Heat a large pot over medium-high heat
- 2 tablespoons vegetable oil
- 1 pound andouille sausage, diced
- 3 pounds skin-on, bone-in chicken thighs
- Kosher salt
- 1/2 cup plus 2 tablespoons all-purpose flour
- 4 stalks celery, diced
- 1 large onion, diced
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 1/4 teaspoon cayenne pepper
- 4 cups low-sodium chicken broth
- 1 pound medium shrimp, peeled and deveined
- 2 tablespoons dry sherry
- Freshly ground black pepper