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Recipes
Clam Chowder - Williams Sonoma
By contessawannabe
Working with 1 clam at a time, hold it over a bowl to catch the juices
- 6 lb. littleneck clams, rinsed well
- 6 oz. pancetta, diced
- 3 Tbs. unsalted butter
- 1 yellow onion, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 2 tsp. chopped fresh thyme
- 2 Tbs. all-purpose flour
- 2 lb. Yukon Gold potatoes, peeled and diced
- 2 bay leaves
- 1 cup heavy cream
- 2 tsp. Worcestershire sauce
- Salt and freshly ground black pepper, to taste
- Pinch of cayenne pepper
- 1 Tbs. chopped fresh chives (optional)
Goat Cheese and Strawberry Grilled Cheese
By contessawannabe
Spread goat cheese on 1 side of 3 bread slices
- 1 (4-oz.) goat cheese log, softened
- 6 whole grain bread slices
- 4 1/2 teaspoons red pepper jelly
- 3/4 cup sliced fresh strawberries
- 6 large fresh basil leaves
- 1 1/2 cups fresh watercress or arugula
- Salt and pepper to taste
Buffalo Chicken Dip
By contessawannabe
Mix cream cheese with dressing and spread at the bottom of a baking dish Place chicken on top of cream cheese mixt
- Shredded chicken
- 1 package cream cheese
- Frank's Original Hot Wing Sauce
- 1 package Hidden Valley Ranch dressing
- Shredded jack cheese or whatever you like
- Frito Scoops
Spaghetti Sauce
By contessawannabe
Heat oil and saute garlic over medium heat, stirring frequently until golden (approx 2 minutes)
- 3 tbsp EVOO
- 2 cloves garlic, peened and chopped
- 1-28 ounce can peeled whole San Marzano tomatoes
- Salt & freshly ground pepper
- 3 fresh basil leaves
- Parmigiano-reggiano
Shrimp Florentine with Caramelized Garlic
By contessawannabe
Preheat oven to 350°. To prepare garlic, combine 1/2 teaspoon kosher salt and garlic in a bowl
- Garlic:
- 1/2 teaspoon kosher salt
- 20 garlic cloves, peeled
- Cooking spray
- Shrimp:
- 2 teaspoons olive oil
- 1 pound medium shrimp, peeled and deveined
- 1 teaspoon butter
- 3/4 cup half-and-half
- 1/2 cup fat-free, less-sodium chicken broth
- 1/3 cup (about 1 1/2 ounces) grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 1/8 teaspoon black pepper
- 2 cups frozen loose-leaf spinach, thawed, drained, and squeezed dry
- 4 cups hot cooked linguine (about 8 ounces uncooked pasta)
Ricotta Cheese
By contessawannabe
Mix cream and salt together and heat in a pan
- Cream
- Salt
- Vinegar
Tuna Nicoise Burgers
By contessawannabe
Spread the tuna, scallions, olives and capers on a plate and freeze for 5 minutes
- 1 1/4 pounds fresh tuna, diced
- 2 scallions, thinly sliced
- 12 pitted kalamata olives, coarsely chopped
- 1 tablespoon salted capers, rinsed and minced
- Salt and freshly ground pepper
- Extra-virgin olive oil, for brushing
- 1/4 cup mayonnaise
- 1 1/2 teaspoons anchovy paste
- 4 brioche buns, split and toasted
- Sliced tomatoes and arugula, for serving
Pork Tacos - Slow Cooker
By contessawannabe
Directions Put the ancho and pasilla chiles and the garlic in a bowl
- 3 whole ancho chiles
- 3 whole pasilla chiles
- 4 cloves garlic, unpeeled
- 2 to 3 chipotles in adobo sauce
- 1/2 medium white onion, roughly chopped
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons honey
- 1 tablespoon cider vinegar
- Kosher salt
- 2 teaspoons dried oregano, preferably Mexican
- 3 3/4 cups low-sodium chicken broth
- 4 pounds boneless pork shoulder (untrimmed), cut into chunks
- Freshly ground pepper
- 2 bay leaves
- 1 cinnamon stick
- Corn tortillas, warmed, for serving
- Assorted taco toppings, for garnish
Spaghetti Sauce
By contessawannabe
Heat oil and saute garlic over medium heat, stirring frequently until golden (approx 2 minutes)
- 3 tbsp EVOO
- 2 cloves garlic, peened and chopped
- 1-28 ounce can peeled whole San Marzano tomatoes
- Salt & freshly ground pepper
- 3 fresh basil leaves
- Parmigiano-reggiano
Slow Cooker Char Siu Pork Roast
By contessawannabe
Combine first 8 ingredients in a small bowl, stirring well with a whisk
- 1/4 cup low-sodium soy sauce
- 1/4 cup hoisin sauce
- 3 tablespoons ketchup
- 3 tablespoons honey
- 2 teaspoons bottled minced garlic
- 2 teaspoons grated peeled fresh ginger
- 1 teaspoon dark sesame oil
- 1/2 teaspoon five-spice powder
- 2 pounds boneless Boston butt pork roast, trimmed
- 1/2 cup fat-free, less-sodium chicken broth