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Recipes
Moist Zucchini Bran Muffins
By Shash
Preheat oven to 400 degrees F
- 1 * 1 (18.25-ounce) box raisin bran muffin mix (recommended: Sun-Maid)
- 2 * 2 egg whites
- 1 1/4 * 1 1/4 cups grated zucchini (about 1 medium zucchini)
- 1/4 * 1/4 cup unsweetened applesauce
- 3/4 * 3/4 cup apple juice
- 1 * 1 teaspoon ground cinnamon
- 1 * 1 cup raisins
Lemon Chicken Soup with Spaghetti
By Shash
In a large stockpot, bring the chicken broth, lemon juice, bay leaf, and Parmesan rind, if using, to a boil over ...
- 6 * 6 cups low-sodium chicken broth
- 1/3 * 1/3 cup fresh lemon juice (about 2 lemons)
- 1 * 1 dried bay leaf
- 1 * 1 (2-inch) piece Parmesan cheese rind, optional
- 2 * 2 medium carrots, peeled and sliced into 1/4-inch pieces
- 1 * 1 cup (about 2 1/2 ounces) spaghetti, broken into 2-inch pieces, *see Cook's Note
- 2 * 2 cups diced cooked rotisserie chicken, preferably breast meat
- 1 * 1 cup grated Romano cheese
- 1/4 * 1/4 cup chopped fresh flat-leaf parsley
- * Kosher salt
Sweet Corn and Black Bean Salad
By Shash
240 calories (40 from fat), 4g total fat, 0g saturated fat, 0mg cholesterol, 220mg sodium, 42g carbohydrate (12g di
- 2 cups fresh or frozen and thawed corn kernels
- 1/2 cup finely chopped red onion
- 2 tablespoons seasoned rice vinegar
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon lime juice
- 1/4 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 4 cups no-salt-added cooked black beans, rinsed and drained
- 1 red bell pepper, cored, seeded and chopped
- 1 small Jalapeno, seeded and chopped
- 1/3 cup cilantro leaves, finely chopped
- Ground Cumin to taste
Roasted Maple & Mustard Chicken
By Shash
Preheat oven to 400ºF. Melt butter in a small pan or microwave
- 4 tablespoons butter
- 2 pounds medium potatoes, skin-on and cut into wedges
- 4 crispy apples, quartered, cored then cut into 8 wedges per apple
- 3 medium yellow onions, peeled, cut into 6 wedges each with root attached
- Salt and pepper
- 2 tablespoons fresh thyme, finely chopped
- 1 5-pound chicken, quartered
- EVOO – Extra Virgin Olive Oil, for drizzling
- 1/3 About 1/3 cup dark amber maple syrup
- 1/3 About 1/3 cup grainy mustard
- 2 About 2 tablespoons cider vinegar
- 2 About 2 tablespoons Worcestershire sauce
- 1/3 About 1/3 cup chicken stock
- 2 cloves garlic, finely chopped or grated garlic
- 3 tablespoons grated shallot
Mozzarella-Stuffed Turkey Burgers
By Shash
FOR THE MARINARA: Heat 2 teaspoons oil in a medium saucepan over medium heat
- For the Marinara Sauce:
- 2 teaspoons extra-virgin olive oil
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 2 cups chopped plum tomatoes, with juices
- 6 oil-packed sun-dried tomatoes, drained and finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons chopped fresh basil
- For the Burgers:
- 1 pound 93%-lean ground turkey
- 1/4 cup finely chopped scallions
- 2 teaspoons minced garlic
- 2 teaspoons worcestershire sauce
- 1 teaspoon freshly grated lemon zest
- 1/2 teaspoon dried oregano
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon salt
- 1/2 cup shredded part-skim mozzarella cheese, divided
- 2 tablespoons finely chopped fresh basil
- 2 teaspoons extra-virgin olive oil
- 4 4-inch-square slices foccacia bread (about 2 ounces each), toasted
Lavooy's Shortbread Cookies
By Shash
Preheat oven to 225 degrees
- 1 Lb. Butter
- 1 Cup of Corn Starch
- 1 Cup of Powdered Sugar
- 1 Teaspoon of Salt
- 4 Cups of Flour
Cannoli Filling (Easy)
By Shash
Whip cheeses together with powdered sugar, cinnamon, and vanilla until creamy
- 3 Cups Ricotta (Drained)
- 1 Cup Mascarpone
- 1-1/2 to 2 Cups Powdered Sugar
- 1-1/2 Teaspoons Cinnamon
- 1-1/2 Teaspoons Pure Vanilla Extract
- 1 Cup of Mini-Chocolate Chips + more for dipping
- Crushed Pistaschios (Optional) for dipping
Barefoot Contessa's Lemon Chicken Breasts
By Shash
Preheat the oven to 400 degrees F
- 1/4 cup good olive oil
- 3 tablespoons minced garlic (9 cloves)
- 1/3 cup dry white wine
- 1 tablespoon grated lemon zest (2 lemons)
- 2 tablespoons freshly squeezed lemon juice
- 1 1/2 teaspoons dried oregano
- 1 teaspoon minced fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 4 boneless chicken breasts, skin on (6 to 8 ounces each)
- 1 lemon
Sausage & Egg Breakfast Casserole
By Shash
Heat a large nonstick skillet over medium heat
- 8 ounces spicy or sweet turkey sausage links, casings removed, meat crumbled
- 2 scallions, sliced
- 6 large eggs and 6 large egg whites
- 1 3/4 cups 1-percent milk
- Kosher salt and freshly ground black pepper
- One 9-ounce package frozen chopped spinach, thawed and drained of excess liquid
- 3/4 cup shredded Cheddar
- 1/2 cup grated Parmesan
- 1/2 whole wheat baguette, cut into 3/4-inch cubes (about 4 cups)
- Cooking spray
Short Rib Lasagna
By Shash
Short Rib Sauce •Tie all herb sprigs and bay leaf in cheesecloth for bouquet garni; trim excess cheesecloth
- Short Rib Sauce
- •5 fresh thyme sprigs plus 1 tablespoon chopped fresh thyme
- •2 fresh rosemary sprigs
- •2 fresh parsley sprigs
- •1 Turkish bay leaf
- •1/2 ounce dried porcini mushrooms
- •1 cup boiling water
- •4 pounds meaty beef short ribs
- •1 cup all purpose flour
- •4 tablespoons olive oil, divided
- •4 medium carrots, chopped
- •2 celery stalks, chopped
- •1 medium onion, chopped
- •2 tablespoons tomato paste
- •1/2 cup ruby Port
- •2 cups dry red wine (such as Cabernet Sauvignon or Zinfandel)
- •2 1/2 cups low-salt beef broth
- •6 garlic cloves, peeled
- Lasagna
- •5 tablespoons unsalted butter
- •1/4 cup all purpose flour
- •3 cups whole milk
- •1/2 teaspoon freshly grated nutmeg
- •2 cups freshly grated Parmesan cheese
- •18 5 3/4x3 1/2-inch sheets no-bake lasagna noodles (from two 9-ounce packages)
- Special Equipment
- •Cheesecloth
- •Ingredient Info
- Dried porcini mushrooms are available in the produce section of many supermarkets and at specialty foods stores and Italian markets.
- Read More http://www.bonappetit.com/recipes/2010/09/short_rib_lasagna#ixzz10N3cIKtE