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Recipes
Blackeye Peas Louisiana Style
By contessawannabe
Heat oil in a sauce pan over medium high heat
- 2 large onions chopped
- 2 teaspoons olive oil
- 4 ounces prosciutto, chopped
- 1 garlic clove
- 1 small jalepeno, minced
- 1 large green bell pepper, chopped
- 2 14 ounce cans black eyed peas
- 1 tablespoon chili powder
- 1 tablespoon mustard, prepared
- 1 12 ounce beer
- 1/2 green onion, sliced
Sausage, Spinach and Provolone Pizza
By contessawannabe
Heat oven to 425º F. Sprinkle a rimmed baking sheet with the cornmeal
- cornmeal for the pan
- 1 pound pizza dough, thawed if frozen
- 2 tablespoons olive oil
- 2 links Italian sausage, casings removed (about 3/4 pound)
- 1 small bunch spinach, thick stems removed (about 3 cups)
- kosher salt and black pepper
- 1/3 pound thinly sliced provolone
Sweet Potato Chipotle Black Bean Tacos
By contessawannabe
1. Heat 1 tablespoon of olive oil in a medium-sized skillet
- 1 sweet potato, cut into 1/2-inch pieces
- 2 small Spanish onions, diced
- 1 15-ounce can black beans, drained
- 2 chipotle peppers in adobo sauce, diced
- 1 bunch rainbow chard, coarsely chopped
- 2 cloves garlic, minced
- 2 avocados, sliced
- 1 tomato, finely chopped
- 1 lime, juiced
- 4 8-inch soft flour or corn tortillas
- 3-4 tablespoons queso fresco, crumbled
- 2 tablespoons olive oil
- Sea salt Pepper
Caesar Salad with grilled garlic and chicken
By contessawannabe
Heat grill to medium-high
- 2 teaspoons plus 2 tablespoons olive oil
- 1 head garlic, cloves separated
- 4 6-ounce boneless, skinless chicken breasts
- Kosher salt and black pepper
- 1/2 baguette, cut into 1/2-inch-thick slices
- 2 anchovy fillets, finely chopped
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 2 hearts of romaine lettuce, trimmed and quartered lengthwise
- 1/2 cup shaved Parmesan (2 ounces)
Farina with Apricots and Almonds
By contessawannabe
Bring the milk and ¼ teaspoon salt to a boil in a small saucepan
- 2 cups low-fat milk
- kosher salt
- 1/3 cup farina (such as Cream of Wheat; not instant)
- 1 tablespoon brown sugar
- 1/4 cup dried apricots, chopped
- 2 tablespoons roasted almonds, chopped
Cinnamon-Pecan Rolls
By contessawannabe
1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until toasted and fragra...
- 1 cup chopped pecans
- 1 (16-oz.) package hot roll mix
- 1/2 cup butter, softened
- 1 cup firmly packed light brown sugar
- 2 teaspoons ground cinnamon
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Ham, Gruyere and Shallot Pizza
By contessawannabe
Heat oven to 425º F. Sprinkle a rimmed baking sheet with the cornmeal
- cornmeal for the pan
- 1 pound pizza dough, thawed if frozen
- 2 tablespoons olive oil
- 2 shallots, cut into thin rings and separated
- 12 sprigs fresh thyme
- kosher salt and black pepper
- 1/2 pound thinly sliced deli ham
- 1/2 cup grated Gruyere or Swiss cheese (2 ounces)
Pork Chops with Mustard Sauce
By contessawannabe
Heat oven to 400° F. Heat 1 tablespoon of the oil in a large skillet over medium-high heat
- 3 tablespoons olive oil
- 4 1-inch-thick boneless pork chops (about 1 1/2 pounds)
- Kosher salt and black pepper
- 2 shallots, finely chopped
- 3/4 cup dry white wine
- 2 tablespoons heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh tarragon
- 1 small head frisee, torn into pieces (about 4 cups)
- 1 lemon, cut into wedges
Creamy Rice with Roasted Shrimp
By contessawannabe
Heat oven to 400º F. Heat 1 tablespoon of the oil in a large saucepan over medium heat
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 cup Arborio rice
- 1 cup dry white wine
- kosher salt and black pepper
- 1 pound frozen peeled and deveined medium shrimp, thawed
- 2 pints grape tomatoes
- 8 sprigs fresh thyme
- 2 cloves garlic, sliced
Chicken Posole
By contessawannabe
Heat the oil in a large saucepan over medium heat
- 1 tablespoon olive oil
- 1 onion, thinly sliced
- kosher salt and black pepper
- 1 32-ounce container low-sodium chicken broth
- 1 28-ounce can diced tomatoes, drained
- 1 dried ancho chili, thinly sliced, or 1/4 teaspoon crushed red pepper
- 2 cups shredded rotisserie chicken meat
- 1 15-ounce can hominy, rinsed
- 1 lime, cut into wedges