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Recipes
Roasted Vegetable Spread
By contessawannabe
Directions Preheat oven to 400 degrees F
- 1 red bell pepper, sliced into rings
- 1 medium onion, sliced into rings
- 4 cloves garlic, crushed
- 1 small zucchini, sliced
- 1 tablespoon olive oil
- 8 ounces cream cheese
- Kosher salt
- Freshly ground black pepper
- Challah, foccacia, or pita bread, 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
Asparagus Salad with Parmesan Dressing
By contessawannabe
Bring cheese and water to a simmer in medium saucepan over medium heat
- 5 ounces Parmesan cheese, thinly shaved
- 1-1/2 cups water
- 5 tablespoons minced shallots, divided
- 2 tablespoons Champagne vinegar
- 1 lb. large green asparagus, trimmed
- 1 lb. large white asparagus, trimmed
- 2 tablespoons olive oil, divided
- 12 ounces oyster mushrooms, thinly sliced cracked black peppercorns
Cantonese Chicken & Mushrooms
By contessawannabe
Toss the chicken with the oyster sauce in a bowl
- 1 1/4 pounds chicken tenders or skinless, boneless chicken breasts, cut into 1 1/2-inch pieces
- 1/2 cup oyster sauce
- 2 tablespoons cornstarch
- 2 tablespoons peanut oil
- 6 scallions, cut into 1-inch pieces
- 8 thin slices peeled ginger
- 3 cloves garlic, coarsely chopped
- 8 to 10 ounces sliced mushrooms, such as cremini, shiitake or a mix
- 12 ounces baby bok choy, cut crosswise into 1 1/2-inch pieces
- 1 1/4 cups low-sodium chicken broth
- 2 teaspoons toasted sesame oil
- Cooked rice, for serving (optional)
Fajitas (Beef & Chicken)
By contessawannabe
Preparation Combine first 6 ingredients and, if desired, chipotle seasoning
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon brown sugar
- 1 teaspoon pepper
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon chipotle seasoning (optional)
- 1 cup Italian dressing
- 6 skinned and boned chicken breast halves
- 4 pounds flank steak
- 20 (8-inch) flour tortillas, warmed
- Toppings: sour cream, shredded lettuce, chopped tomato, shredded Cheddar cheese
Lentils - David Lebovitz
By contessawannabe
1. Rinse the lentils and remove any foreign matter
- For the lentils:
- 1 1/4 1 1/4 1/4 cup (250 gr) French green lentilles du Puy
- 1 1 1 bay leaf
- a few springs of fresh thyme
- salt
- 1 1 1 carrot, peeled and finely diced
- 1 1 1 medium onion, peeled and finely diced
- 1 1 1 bulb of fennel (optional), finely diced
- freshly-ground pepper
- For the vinaigrette:
- 1 1 1 tablespoon red wine or sherry vinegar
- 1/4 1/4 1/4 cup (60 ml) extra-virgin olive oil
- 1/8 1/8 1/8 teaspoon Dijon mustard
- 1 1 1 small shallot, peeled and minced
Salmon - Grilled & Glazed
By contessawannabe
Light a grill. In a small bowl, mix the mustard, horseradish and honey
- 1/4 cup plus 2 tablespoons Dijon mustard
- 1/4 cup prepared horseradish, drained
- 2 tablespoons honey
- Four 6-ounce skinless salmon fillets
- Vegetable oil, for rubbing
- Salt and freshly ground black pepper
Grillades and Grits
By contessawannabe
Rate the Recipe Read Reviews (0) Yield: 4 servings Ingredients 1 1/2 pounds top round steak 3 tablesp...
- 1 1/2 pounds top round steak
- 3 tablespoons all-purpose flour
- 1 1/2 teaspoons salt
- 3/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/8 teaspoon ground red pepper
- 3 tablespoons butter or margarine, melted and divided
- 1 small onion, chopped
- 1/2 cup chopped celery
- 1 green pepper, chopped
- 4 cloves garlic, minced
- 1 (14.5-ounce) can tomatoes, undrained and chopped
- 1 cup water
- 4 cups hot cooked grits
Eggnog (light)
By contessawannabe
Whisk milk, egg substitute, powdered milk, and sugar over medium heat
- 6 cups skim milk
- 1 cup egg substitute
- 1/2 cup nonfat powdered milk
- 6 tbsp sugar
- 2 tsp vanilla
- 2 tsp rum extract
- groung nutmeg or cinnamon
- sugar-free whipped topping
Commander's Palace Jambalaya
By contessawannabe
Heat butter in an uncovered heavy-bottomed pot or kettle
- 1/4 cup clarified butter *
- 1 onion, coarsely chopped
- 1 green bell pepper, coarsely chopped
- 3 ribs celery, coarsely chopped
- 5 cloves garlic, minced
- 1 1/2 pounds shrimp, peeled, deveined
- 1 1/2 pounds boneless, skinless chicken,
- cut into 1 1/2-inch cubes
- 3 bay leaves
- 1/2 teaspoon thyme
- 1/4 teaspoon paprika
- Two 28-ounce cans stewed tomatoes
- 1 cup chicken stock
- 3 teaspoons Louisiana Red Hot Sauce
- 1/4 cup Worcestershire sauce
- 1/2 pound andouille sausage or other
- spicy sausage such as kielbasa,
- 1/4 -inch slices
- 1/2 pound smoked ham, cut into 1/2-inch cubes
- 1/2 pound crawfish tails, peeled
- 1 bunch green onions, coarsely chopped
- Salt
- 3 cups long-grained rice