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Recipes
Lamb Chops with Ladolemono (lemon juice + olive oil)
By contessawannabe
Light a grill. In a bowl, whisk the lemon juice with the mustard, oregano and the 2 tablespoons of olive oil
- 1/4 cup fresh lemon juice
- 1/2 tablespoon Dijon mustard
- 1/2 tablespoon dried Greek oregano
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- Salt and freshly ground black pepper
- 12 lamb rib chops (about 3 pounds)
- 2 tablespoons chopped parsley
- 2 tablespoons chopped mint
Spaghetti with Shrimp & Broccoli
By contessawannabe
1. Preheat the oven to 400 degrees
- Kosher salt and freshly ground black pepper
- 8 cups broccoli florets (2 large heads)
- Good olive oil
- 1 pound (16 to 18 per pound) shrimp, peeled and deveined
- 1 pound imported spaghetti, such as De Cecco
- 8 large garlic cloves, cut into thin slivers
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup minced fresh parsley
- 1 cup freshly grated Parmesan cheese, plus extra for serving
Halibut with Tomato, Capers and Olives
By contessawannabe
Fish Coat fish with olive oil and season with salt and pepper
- Fish
- 4 pound halibut fillet
- 1 TBSP EVOO
- salt and pepper to taste
- Tomatoes
- 6 TBSP EVOO
- 6 medium garlic cloves minced
- 2 , 28 ounch cans tomatoes
- 8 ounces kalamata olives, halved
- 3 TBSP basil leaves, choppen
- 3 TBSP capers, rinsed
- 3/4 TSP red pepper flakes
Sweet Potato Cupcakes
By contessawannabe
1. Preheat oven to 350 degrees F
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 1 tsp. ground cinnamon
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 cup butter, softened
- 1-1/2 cups sugar
- 3 eggs
- 1 17.2-oz. can vacuum-packed sweet potatoes (unsweetened), mashed
- 1/2 tsp. vanilla
- 1 Recipe Cream Cheese Frosting, below
- Finely shredded orange peel
- Cream Cheese Frosting: In large mixing bowl beat one 8-ounce package cream cheese, softened, and 2/3 cup butter, softened, with electric mixer on medium speed for 30 seconds. Add 2 tablespoons bourbon
Cocktail - Black Friars Cobbler
By contessawannabe
Using muddler or handle of wooden spoon, muddle 10 blackberries in cocktail shaker
- 10 fresh blackberries
- 1/4 cup Plymouth sloe gin
- 1/4 cup mezcal (such as Sombra or Del Maguey Vida)
- 3 tablespoons fresh lemon juice
- 2 tablespoons pure cane syrup (such as Steen's)
- 3 cups (about) crushed ice
- Additional fresh blackberries (for garnish)
Shrimp Enchiladas (Camarones Enchilados)
By contessawannabe
Heat the oil in a Dutch oven or large saucepan over medium-high heat
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, finely chopped
- 2 teaspoons paprika, preferably smoked
- 1/4 to 1/2 teaspoon crushed red pepper
- kosher salt
- 3/4 cup chopped fresh cilantro, plus more for serving
- 1/2 cup dry red wine
- 1 tablespoon capers, chopped
- 1 14.5-ounce can whole tomatoes, drained
- 1 1/4 pounds peeled and deveined medium shrimp
- 1 tablespoon fresh lime juice, plus lime wedges for serving
- 8 small whole-wheat tortillas, warmed
- Sliced avocado, chipotle-flavored hot sauce, and crumbled queso fresco (fresh white Mexican cheese, available in many supermarkets) or Feta, for serving
Tomato Jam
By contessawannabe
Preheat oven to 350° F and line a sheet pan with parchment paper
- For jam:
- 5 lbs Roma or Plum tomatoes, halved
- 2 T olive oil
- Salt and pepper to taste
- ½ c dry red wine, such as Spanish Riojo
- 3 T agave nectar or honey
- 2 T aged (for at least 4 years) balsamic vinegar
- 5 whole cloves
- 3 cardamom pods
- 1 cinnamon stick
- Kosher salt to taste
- To serve as bruschetta:
- 1 baguette, sliced into ½-inch slices and toasted
- 1 lb manchego cheese, thinly sliced
Chicken with Cheese (Cheddar Chicken)
By contessawannabe
Heat oven to 350° F. In a bowl, combine the crackers, cheese, garlic, and ¼ teaspoon each salt and pepper
- 16 buttery crackers (such as Ritz), crushed (about 3⁄4 cup)
- 6 ounces sharp Cheddar, grated
- 1 clove garlic, finely chopped
- kosher salt and black pepper
- 4 6-ounce boneless, skinless chicken breasts
- 4 tablespoons unsalted butter, melted
- wild rice pilaf and steamed green beans (optional)
Baked Beans with Swiss Chard
By contessawannabe
Preheat the oven to 375 degrees F
- 1 tablespoon extra-virgin olive oil
- 1/2 small onion, chopped
- 1 small stalk celery, finely chopped
- 1 small carrot, finely chopped
- 2 cloves garlic, finely chopped
- Kosher salt and freshly ground pepper
- 1 small bunch Swiss chard or mustard greens, stems removed, leaves chopped
- 1/2 cup diced smoked turkey or lean ham (about 2 ounces)
- 1 15-ounce can whole tomatoes, crushed by hand
- 2 15-ounce cans pinto beans, drained and rinsed
- 1 15-ounce can navy beans, undrained
- 1/4 cup chopped fresh parsley
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh oregano
Brown Rice & Lentil Burger
By contessawannabe
Place 1 cup water and lentils in a medium bowl, cover, and refrigerate 8 hours or overnight
- 1/2 cup uncooked brown or green lentils
- 3/4 pound mixed shiitake and cremini mushrooms, trimmed and roughly chopped
- 3 Tbsp. canola oil, divided
- 1 Tbsp. soy sauce
- 1 3/4 tsp. kosher salt, divided
- 1/2 tsp. freshly ground black pepper, divided
- 2 1/2 cups cooked short-grain brown rice
- 2 Tbsp. flaxseeds, preferably golden
- 2 Tbsp. toasted oat bran or wheat germ
- 1 Tbsp. finely chopped thyme
- 6 scallions, thinly sliced
- 1 cup finely grated aged white Cheddar (about 1/4 pound)
- 1 head Bibb lettuce, separated into leaves
- 4 whole grain hamburger buns, split and toasted