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Stuffed Mushrooms

Stuffed Mushrooms

By

Kristen's friend Pat

  • 1 lb. mushrooms
  • 3/4 cup onion diced
  • butter
  • 3/4 c. shredded cheddar cheese
  • 1/2 c. shredded parmesan cheese
  • bread crumbs, about 4 T.
4/5 (1 Votes)

Tuscan Vegetable Soup

Tuscan Vegetable Soup

By

From Janet Calinsky

  • 1 (15 oz) can low-sodium canellini beans, drained and rinsed
  • 1 T. olive oil
  • 1/2 large onion, diced (about 1 cup)
  • 2 carrots diced (about 1/2 cup)
  • 2 stalks celery, diced (about 1/2 cup)
  • 1 small zucchini, diced (about 1 1/2 cup)
  • 1 clove garlic minced
  • 1 T. chopped fresh thyme leaves (or 1 tsp. dried)
  • 2 tsp chopped fresh sage leaves (or 1/2 tsp dried)
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 32 oz. low-sodium chicken broth or vegetable broth
  • 1 (14.5 oz) can no salt added diced tomatoes
  • 2 cups chopped baby spinach leaves
  • 1/3 cup freshly grated parmesan, optional
0/5 (0 Votes)

Tangy Sort-Of Jerk Chicken

Tangy Sort-Of Jerk Chicken

By

Food and Wine, August 2012 Chef-owner Steven Brown from Tilia in Minneapolis

  • 1 small white onion, chopped
  • 3 scallions, sliced
  • 1 small habanero, stemmed
  • 5 garlic cloves
  • 1/2 T. minced peeled fresh ginger
  • 2 tsp. ground allspice
  • 1 T. thyme leaves
  • 1 T. sugar
  • 1/2 T. cayenne pepper
  • 1/2 T. freshly ground black pepper
  • 3/4 tsp. freshly grated nutmeg
  • 3/4 tsp. cinnamon
  • 1/2 c. white wine vinegar
  • 1/2 c. fresh orange juice
  • 1/3 c. fresh lime juice
  • 1/4 c. soy sauce
  • 2 T. Coke
  • 1/4 T. liquid smoke (optional)
  • 1/4 c. canola oil
4/5 (1 Votes)

Rosemary Chicken with Corn and Sausage Fricassee

Rosemary Chicken with Corn and Sausage Fricassee

By

From Nina Compton's restaurant Compere Lapin in New Orleans

  • Chicken:
  • 1/2 c. kosher salt
  • 12 chicken thighs
  • 1/2 c. extra-virgin olive oil
  • 4 large garlic cloves, chopped
  • 2 T. finely chopped rosemary
  • 1 T. finely grated lemon zest
  • 1 tsp. crushed red pepper
  • Fricassee:
  • 6 scallions
  • 3 T. olive oil
  • 1 medium sweet onion, halved and thinly sliced lengthwise
  • 4 oz. hot Italian sausage, casings removed
  • 3 c. fresh corn kernels (4 ears)
  • 2 c. cherry tomatoes, halved
  • 1/4 lb. sugar snap peas
  • 1/2 c. torn basil leaves
5/5 (2 Votes)

Salmon with Sweet Chili Glaze and Sugar Snap Peas

Salmon with Sweet Chili Glaze and Sugar Snap Peas

By

Line rimmed cookie sheet with foil

  • 1/4 c. Asian sweet chili sauce
  • 3 T. soy sauce, divided
  • 2 T. finely grated peeled fresh ginver, divided
  • 6 6oz. salmon fillets with skin
  • 2 T. vegetable oil
  • 3 garlic cloves, minced
  • 8 oz. sugar snap peas, trimmed
  • 1 1/2 T.. chinese rice wine or sherry
  • 3 c. pea tendrils or pea sprouts, if can't find, we use arugula
  • 1 tsp. asian sesame oil
0/5 (0 Votes)

Chicken Cacciatore

Chicken Cacciatore

By

1. Combine 1 1/2 tsp. olive oil, rosemary, garlic, salt, and black pepper in a small bowl, stirring with a whisk

  • Olive oil
  • 1 1/2 tsp. finely chopped fresh rosemary
  • 1 tsp. finely chopped garlic
  • 1/4 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • Cooking spray
  • 1 cup thinly sliced onion
  • 1 cup thinly sliced red bell pepper
  • 1/2 cup thinly sliced green bell pepper
  • 1 (8-ounce) package presliced cremini mushrooms
  • 1/2 cup dry red wine (such as Chianti)
  • 1/2 cup coarsely chopped fresh basil, divided
  • 1/4 - 1/2 tsp. crushed red pepper
  • 1 (15-ounce) can crushed tomatoes
0/5 (0 Votes)

Ropa Vieja

Ropa Vieja

By

1. Coat a 6 qt. slow cooker with cooking spray

  • Cooking Spray
  • 1 T. Olive oil, divided
  • 1 1/2 lbs. flank steak
  • 3/4 tsp. kosher salt divided
  • 1/2 tsp. freshly ground black pepper, divided
  • 1 c. thinly sliced white onion
  • 1 c. thinly sliced red bell pepper
  • 1 c. thinly sliced green bell pepper
  • 4 garlic cloves, minced
  • 1/3 c. golden raisins
  • 1 c. unsalted beef stock
  • 3 T. tomato paste
  • 1 tsp. ground cumin
  • 1/2 tsp. dried oregano
  • 1 (14.5-ounce) can fire-roasted diced tomatoes (I use Rotel)
  • 1/3 c. pimiento-stuffed olives, halved (optional). I leave them out.
  • 3 T. chopped fresh cilantro
  • 3 c. hot cooked rice
0/5 (0 Votes)

Pan-Roasted Chicken with Harissa Chickpeas

Pan-Roasted Chicken with Harissa Chickpeas

By

Preheat oven to 425 Heat oil in a large ovenproof skillet over medium-high heat

  • 1 T. olive oil
  • 8 skin-on, bone in chicken thighs
  • kosher salt, freshly ground pepper
  • 1 small onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 T. tomato paste
  • 4 15oz. cans chickpeas, rinsed
  • 1/4 cup harissa paste (see below)
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup chopped fresh flat-leaf parsley
  • Lemon wedges for serving
  • To make own harissa paste: Mix 1/4 cup sambal oelek, 2 T. olive oil, 1 tsp. salt, 1 tsp. ground cumin, and 1 tsp. ground coriander.
4/5 (1 Votes)

Peanut Butter Pork

Peanut Butter Pork

By

Trim off any excess fat from the pork

  • Peanut Slather:
  • Peanut Butter Pork
  • 2 pork tenderloins, each about 12 ounces
  • 1/2 c. chunky peanut butter, salted
  • 1/4 c. Chinese rice wine or dry sherry
  • 2 T. dark soy sauce
  • 2 T. white wine vinegar
  • 2 T. honey
  • 2 T. flavorless cooking oil
  • 1 T. dark sesame oil
  • 1 T. Sambai Badjak Fresh Ripe Chili Paste with Onion or other Asian chile sauce
  • 4 cloves garlic, finely minced
  • 2 T. finely minced ginger
  • 1/4 c. minced green onion
  • 1/4 c. minced cilantro sprigs
0/5 (0 Votes)

Cornbread

Cornbread

By

Reminds me of the cornbread from Marie Callendars - sweet

  • 1/2 cup cornmeal
  • 1 1/2 cup flour
  • 2/3 cup sugar
  • 1 T. baking powder
  • 1/2 tsp. salt
  • 1/3 cup oil
  • 3 T. butter, melted
  • 2 eggs, beaten
  • 1 1/4 c. milk
  • 1 tsp. vanilla
0/5 (0 Votes)