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Recipes
Spinach Artichoke Dip
By contessawannabe
Preheat oven to 375 degrees F
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1/2 (10 ounce) package frozen chopped spinach, thawed
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup cream cheese
- 1/4 cup grated Romano cheese
- 1/4 teaspoon garlic gloves, minced
Pastitsio (Barefoot Contessa)
By contessawannabe
For the sauce, heat the olive oil over medium-high heat in a large pot
- For the Tomato Meat Sauce:
- nocoupons
- 3 tablespoons good olive oil
- 1 1/2 cups chopped yellow onion (1 large)
- 1 pound lean ground beef
- 1 pound lean ground lamb
- 1/2 cup dry red wine
- 1 tablespoon minced garlic (3 large cloves)
- 1 tablespoon ground cinnamon
- 1 teaspoon dried oregano
- 1 teaspoon fresh thyme leaves
- Pinch of cayenne pepper
- 1 can (28 ounces) crushed tomatoes in puree
- Kosher salt and freshly ground black pepper
- For the Bechamel:
- nocoupons
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 4 tablespoons (1/2 stick) unsalted butter
- 1/4 cup all-purpose flour
- 1/4 teaspoon freshly grated nutmeg
- Salt and freshly ground black pepper
- 1 1/2 cups freshly grated Parmesan or Kasseri cheese
- 2 extra-large eggs, beaten
- 2/3 cup Greek-style yogurt, such as Fage Total
- 3/4 pound small shells
Shrimp - Grilled with Miso
By contessawannabe
Light a grill or preheat a grill pan
- tablespoons fresh lime juice
- 2 tablespoons yellow miso
- 2 tablespoons vegetable oil
- 1 tablespoon finely grated fresh ginger
- 1 large garlic clove, minced
- 1 1/2 teaspoons light brown sugar
- 1 pound large shrimp, shelled and deveined
- 3 scallions, cut into 1 1/2-inch lengths
- 1/2 cup mayonnaise
- 1 tablespoon sambal oelek
Barefoot Contessa Roasted Tomatoes
By contessawannabe
1. Preheat the oven to 450 degrees
- 12 plum tomatoes, halved lengthwise, cores and seeds removed
- 4 tablespoons good olive oil
- 1 1/2 tablespoons balsamic vinegar
- 2 large garlic cloves, minced
- 2 teaspoons sugar
- Kosher salt and freshly ground black pepper
Chicken-Green Chile Enchilada Casserole
By contessawannabe
Preheat oven to 350°. Combine the first 9 ingredients in a large saucepan, stirring with a whisk
- 1 1/3 cups fat-free, less-sodium chicken broth
- 1 cup canned chopped green chiles, drained
- 1 cup chopped onion
- 1 cup fat-free sour cream
- 3/4 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
- 2 (10 1/2-ounce) cans condensed 98% fat-free cream of chicken soup, undiluted (such as Campbell's)
- 1 garlic clove, minced
- Cooking spray
- 24 (6-inch) corn tortillas
- 4 cups shredded cooked chicken breast (about 1 pound)
- 2 cups (8 ounces) finely shredded sharp cheddar cheese
Broccoli Pesto
By contessawannabe
Toast pine nuts Puree cooled steamed broccoli with garlic, toasted pine nuts, grated parmesan and oil
- Steamed broccoli
- garlic
- pine nuts
- parmesan, grated
- Olive oil
Macaroni & Cheese Carbonara (Bobby Flay)
By contessawannabe
Preheat the oven to 375 degrees F
- Unsalted butter, for the baking dish
- 1 tablespoon olive oil
- 1 (1-inch-thick) slice pancetta, cut into small dice
- 4 cloves garlic, finely chopped
- 3 tablespoons all-purpose flour
- 5 cups whole milk, or more if needed, hot
- 4 large egg yolks, lightly whisked
- 2 teaspoons finely chopped fresh thyme leaves
- 1/2 teaspoon cayenne pepper
- 2 cups (8 ounces) grated Asiago cheese, plus more for the top
- 1 1/2 cups (6 ounces) grated Irish white cheddar, plus more for the top
- 1 1/2 cups (6 ounces) grated American cheddar, such as Goot Essa Mountain Valley, plus more for the top
- 1 cup (4 ounces) grated aged fontina cheese, plus more for the top
- 1/2 cup freshly grated Parmesan cheese, plus more for the top
- Kosher salt and freshly ground black pepper
- 1 pound elbow macaroni, cooked just under al dente
- 1/2 cup coarsely chopped fresh flat-leaf parsley leaves
Tofu Larb
By contessawannabe
Preparation Combine first 5 ingredients, stirring until sugar dissolves; set aside
- 1/3 cup fresh lime juice (about 3 limes)
- 1 tablespoon sugar
- 1 1/2 tablespoons fish sauce
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 2 (14-ounce) packages water-packed firm reduced-fat tofu, drained and crumbled
- 2 teaspoons vegetable oil
- 1/2 teaspoon dark sesame oil
- 2 cups thinly vertically sliced red onion
- 3 garlic cloves, minced
- 2 serrano chiles, thinly sliced
- 1/2 cup chopped fresh basil
- 1/4 cup chopped fresh mint
- 9 large green or red cabbage leaves
Yellow Heirloom Tomato Gazpacho
By contessawannabe
Combine all soup ingredients in a blender or large food processor and puree until smooth
- For bread salad (to top):
- 2 lbs yellow heirloom tomatoes, cored and quartered
- 2 cloves garlic, chopped
- 1 yellow bell pepper, diced
- 1 T shallot, diced
- 1 T champagne vinegar
- 2 t olive oil
- 1 t salt
- ½ t freshly ground pepper
- 2 c cubed country French bread, toasted
- ½ c English cucumber, diced
- ¼ c red onion, diced
- ¼ c fresh basil, chopped or torn
- 1 t olive oil
- 1 t champagne vinegar
- Salt and pepper to taste
Parmesan Garlic Chicken
By contessawannabe
HEAT oven to 400°F. MIX cheese, dressing mix and garlic powder
- 1/2 cup KRAFT Grated Parmesan Cheese 1 env. GOOD SEASONS Italian Dressing Mix 1/2 tsp. garlic powder 6 boneless skinless chicken breast halves (2 lb.)