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Recipes
Brown-Rice Veggie Burgers
By contessawannabe
Directions In a food processor, pulse three-fourths of the rice with the cheese, chipotle and 1 teaspoon of salt ...
- 1 packed cup cooked brown rice (8 1/2 ounces), warmed
- 1/2 cup shredded Monterey Jack cheese
- 1 chipotle in adobo
- Kosher salt
- 1 large poblano chile (about 5 ounces), seeded and finely chopped
- 2 scallions, thinly sliced
- 1/2 cup frozen peas, thawed
- 1/4 cup salted roasted pumpkin seeds (pepitas)
- Vegetable oil, for brushing
- Warmed pocket pitas, lettuce, tomato slices, sour cream and salsa, for serving
Salmon with Sweet Chili Glaze
By contessawannabe
1.Heat oven to 400º F. Place the salmon on a rimmed baking sheet and drizzle with 1 tablespoon of the oil
- 4 6-ounce pieces skinless salmon fillet
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- 1 1/2 teaspoons ground ancho chili pepper
- kosher salt and black pepper
- Directions
- 1 .Heat oven to 400º F. Place the salmon on a rimmed baking sheet and drizzle with 1 tablespoon of the oil.
- 2 .Rub the salmon with the brown sugar, ancho chili, and ½ teaspoon salt. Roast until opaque, 12 to 15 minutes.
- 3 .Meanwhile, heat the remaining tablespoon of the oil in a large skillet over medium-high heat.
- 4 .Add the squash, ½ teaspoon salt, and ¼ teaspoon pepper and cook, tossing frequently, until just tender, 5 to 7 minutes; fold in the scallions. Serve with the fish.
Rich French Onion Soup
By contessawannabe
Heat the butter in a large pot over medium-high heat
- 6 tablespoons unsalted butter
- 4 pounds onions (about 6 medium), thinly sliced
- kosher salt and black pepper
- 1 cup dry white wine
- 2 cups low-sodium beef broth
- 8 1/2 -inch-thick slices country bread, halved crosswise if necessary to fit serving bowls
- 2 cups grated Gruyere or Swiss cheese
- 1 tablespoon fresh thyme leaves
BBQ Pork Sandwiches with Crunchy Coleslaw
By contessawannabe
Directions Place the pork in a 5- to 6-quart slow cooker
- 2 pounds boneless pork shoulder or butt, trimmed of excess fat
- 1/4 cup packed brown sugar
- 1 teaspoon chili powder
- 1 garlic clove, chopped
- kosher salt and black pepper
- 1/2 cup plus 2 tablespoons cider vinegar
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 teaspoon granulated sugar
- 4 cups coleslaw mix (2/3 of a 14-ounce package)
- 1 cup barbecue sauce
- 6 soft sandwich rolls, split
- bread-and-butter pickles and potato chips, for serving
Fish Tacos
By contessawannabe
Directions For the Beer Batter: Mix the flour, salt and pepper in a medium bowl
- Beer Batter:
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup dark Mexican beer*
- Cream Sauce:
- 1/3 cup mayonnaise
- 2/3 cup Mexican crema** or sour cream
- 1 teaspoon grated lemon zest
- 2 tablespoons fresh lemon juice
- 2 tablespoons water
- Salt and freshly ground black pepper
- Fish Tacos:
- Oil, for frying
- 1 cup all-purpose flour
- 1 teaspoon salt, plus more for seasoning
- 2 pounds skinned halibut cut into 5 by 1/2-inch strips
- Freshly ground black pepper
- Corn tortillas
- 2 cups shredded cabbage
- 2 cups tomatillo salsa (store-bought or homemade) for garnish, optional
- Pickled jalapenos, for garnish, optional
Sweet Potatoes
By contessawannabe
Cook sweet potatoes until fork tender (30 minutes if steaming, 1 hour if baking) Cool, peel and put in mixing bo...
- 7 medium sweet potatoes (4 lbs) (cut into wedges if steaming, whole if baking)
- 1/2 stick of softened butter
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 3/4 tsp brown sugar
- salt and pepper to taste
Moroccan Lamb Stew with Chickpeas and Prunes
By contessawannabe
Directions: Note: You can adjust the stew to your taste
- 3 pounds cubed lamb stew meat
- 2 tsp. ground coriander
- 2 tsp. ground cumin
- 1 tsp. ground ginger
- 3 tsp. salt , plus more to taste
- 1/2 tsp. freshly ground pepper , plus more to taste
- 4 Tbsp. extra-virgin olive oil
- 1 large thinly sliced yellow onion
- 1 Tbsp. tomato paste
- 1 cup chicken broth
- 1 cinnamon stick
- 1 cup canned chickpeas , rinsed and drained
- 1 cup dried, pitted prunes or apricots (or a mixture of both)
- 4 medium carrots , halved lengthwise and cut into 1-inch chunks
- 1 package (12 ounces) couscous
Edamame Avocado Dip
By contessawannabe
1. In a food processor combine edamame, avocado, onion, lemon juice, pesto, 3/4 teaspoon salt, and 1/4 teaspoon pep...
- 1 12-oz. pkg. frozen shelled edamame (sweet soybeans), thawed
- 1 medium avocado, halved, seeded, peeled, and cut up
- 1/4 cup chopped onion
- 3 Tbsp. lemon juice
- 2 Tbsp. purchased basil pesto
- 3/4 tsp. sea salt or kosher salt
- 1/4 tsp. freshly ground black pepper
- Chopped tomato (optional)
- Pita chips or tortilla chips
Gingerbread Martini
By contessawannabe
Pour the vanilla vodka, hazelnut liqueur, and butterscotch schnapps into a cocktail shaker filled with ice
- 1 ounce vanilla vodka
- 1 ounce hazelnut-flavored liqueur (recommended: Frangelico)
- 1/2 ounce butterscotch schnapps
- Ice cubes
- 4 ounces ginger beer (recommended: Reed's Ginger Brew)
- Dark rum
- Gingerbread man cookie (recommended: Pepperidge Farm), for garnish
Crab Cake (no breading!)
By contessawannabe
Preheat the oven to 400 degrees
- 8 ounces claw crab meat
- • 1 small egg
- • 1 tablespoon minced shallots
- • 1/2 teaspoon Old Bay seasoning
- • 4 tablespoons Mayonnaise
- • 1 teaspoon freshly grated lemon zest
- • 1 teaspoon lemon juice
- • pinch of saffron