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Recipes
Easy Seafood Paella Recipe
By Sandybehr
Many might think it takes hours to make a delicious paella but this easy seafood paella recipe will prove that theo...
- 4 small lobster tails (6-12 oz each)
- Water
- 3 tablespoon olive oil
- 1 large yellow onion, chopped
- 2 cups Spanish rice or short grain rice, soaked in water for 15 minutes and then drained
- 4 garlic cloves, chopped
- 2 large pinches of Spanish saffron threads soaked in 1/2 cup water
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon aloppo pepper flakes
- Salt
- 2 large Roma tomatoes, finely chopped
- 6 oz French green beans
- 1 lb prawns or large shrimp or your choice, peeled and deveined
- 1/4 cup chopped fresh parsley
Braciole
By Sandybehr
Directions Watch how to make this recipe
- 1/2 1/2 1/2 cup dried Italian-style bread crumbs
- 1 1 1 garlic clove, minced
- 2/3 2/3 2/3 cup grated Pecorino Romano
- 1/3 1/3 1/3 cup grated provolone
- 2 2 2 tablespoons chopped fresh Italian parsley leaves
- 4 4 4 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 1/2-pound) 1 1/2-pound) (1 1/2-pound) flank steak
- 1 1 1 cup dry white wine
- 3 1/4 3 1/4 1/4 cups Simple Tomato Sauce, recipe follows, or store-bought marinara sauce
- 1/2 1/2 1/2 cup extra-virgin olive oil
- 1 1 1 small onion, chopped
- 2 2 2 cloves garlic, chopped
- 1 1 1 stalk celery, chopped
- 1 1 1 carrot, chopped
- 2 2 cans 2 (32-ounce) cans crushed tomatoes
- 4 to 6 4 to 6 6 basil leaves
- 2 2 2 dried bay leaves
- Sea salt and freshly ground black pepper
- 4 4 4 tablespoons unsalted butter, optional
- 1 to sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.
- Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
- to 1 to 2 to 6 allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.
- 6 6 cups
- 15 Time: 15 minutes
- 1 10 1 hour, 10 minutes
Baked Honey Mustard Chicken
By Sandybehr
Preheat oven to 350 degrees F (175 degrees C)
- 6 skinless, boneless chicken breast halves
- salt and pepper to taste
- 1/2 cup honey
- 1/2 cup prepared mustard
- 1 teaspoon dried basil
- 1 teaspoon paprika
- 1/2 teaspoon dried parsley
Abbey's White Chocolate Latte
By Sandybehr
Combine the milk and cream in a saucepan, and whisk over high heat until hot and frothy
- 1 1/2 cups milk
- 1 tablespoon heavy cream
- 1/8 teaspoon vanilla extract
- 1 tablespoon white sugar
- 1/2 cup brewed espresso
- 1/4 cup white chocolate chips, chopped
Chili Lime Grilled Chicken
By Sandybehr
Combine all the ingredients for the marinade in a large glass measuring cup or mixing bowl and mix until well c...
- FOR THE MARINADE:
- ield: Serves 4 - 6
- NF is based on 1 piece of chicken
- Chili Lime Grilled Chicken
- INGREDIENTS
- 16 boneless, skinless chicken thighs
- The juice and zest of 3 big limes
- 1/4 cup extra-virgin olive oil
- 2 jalapeño peppers, chopped finely
- 4 garlic cloves, minced
- 2 tbsp unpasteurized honey
- 1 tbsp chili powder
- 1 tbsp salt (I use Himalayan salt)
- 1 tsp onion powder
- 1 tsp ground coriander
- 1 tsp ground cumin
20 minute Easy Skillet Chicken Caprese
By Sandybehr
Instructions In a small saucepan, bring balsamic vinegar to a simmer over medium-low heat
- 1 cup balsamic vinegar
- 6 boneless, skinless, chicken thighs (about 2 pounds total)
- 2 Tbsp. unsalted butter
- 8 oz. fresh mozzarella cheese, cut into 6 slices
- 2 medium tomatoes on the vine, sliced
- fresh basil, cut into thin strips
- salt and fresh black pepper
Skillet Lasagna
By Sandybehr
Pour the tomatoes with their juice into a quart measuring cup
- 1 (28 ounce) can diced tomatoes
- 1 tablespoon olive oil
- 1 onion, minced
- salt
- 3 garlic cloves, minced
- 1 ⁄8 teaspoon red pepper flakes
- 1 lb meatloaf mix (ground beef, and 8 ounces ground pork. for spicier flavour increase the amount of red pepper flakes )
- 8 ounces curly-edged lasagna noodles, broken into 2-inch lengths (10)
- 1 (8 ounce) can tomato sauce
- 1 ounce parmesan cheese, grated (1/2 cup)
- pepper
- 8 ounces whole milk ricotta cheese (about 1 cup)
- 1 ⁄4 cup minced fresh basil
Quick Chicken Tortellini Soup
By Sandybehr
Directions Watch how to make this recipe
- 1 tablespoon olive oil
- 2 chicken wings
- 3 bone-in, skin-on chicken breasts (about 2 1/2 pounds)
- 3 carrots, diced
- 3 stalks celery, diced
- 2 shallots, minced
- Couple splashes dry sherry
- 24 cups (6 quarts) good-quality, low-sodium chicken stock
- 4 sprigs fresh thyme, chopped
- 1 bay leaf
- Kosher salt and freshly ground black pepper
- 1 lemon, zested and juiced, plus lemon wedges, for garnish
- 2 cups cheese tortellini
- Chopped fresh parsley, for garnish
Foolproof Rib Roast
By Sandybehr
Allow roast to stand at room temperature for at least 1 hour
- 1 (5 pound) standing beef rib roast
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
Simple Sesame Chicken
By Sandybehr
Preheat oven to 400 degrees F
- sodium soy sauce 1 tablespoon brown sugar 1 tablespoon white vinegar 1/2 cup low
- sodium chicken stock 2
- 3 tablespoons toasted sesame seeds brown rice and vegetables for serving