Jtoro_318's profile page
Recipes
Ribollita
By jtoro_318
1. COOK onion, carrot, celery, and a pinch of kosher salt in oil in large Dutch oven or soup pot over low heat, cov...
- 1 onion, chopped
- 1 carrot, chopped
- 1 rib celery, preferably with leaves, chopped
- 1 Tbsp extra virgin olive oil + additional for drizzling
- 1 can (28 oz) whole tomatoes, cut up (reserve juices)
- 3 c reduced-sodium vegetable broth
- 1/4 tsp dried thyme or 1 sprig fresh
- 1 bunch Tuscan kale, center stems removed and discarded, leaves coarsely chopped
- 1 can (10 oz) cannellini beans, rinsed and drained
- 2 lg slices peasant bread, cut into chunks
- Freshly shaved Parmigiano-Reggiano
Open-Face Pesto-Chicken Burgers
By jtoro_318
1. In bowl combine ground chicken, half of the pesto, the Parmesan, garlic, and salt
- 1 lb. uncooked ground chicken or ground turkey
- 4 Tbsp. purchased basil pesto
- 1/4 cup finely shredded Parmesan cheese
- 3 cloves garlic, minced
- 1/4 tsp. kosher salt or salt
- 2 3-in pieces ciabatta bread or four 3/4-in-thick slices rustic Italian
- bread
- 2 Tbsp. olive oil
- 4 slices fresh mozzarella cheese
- 2 cups fresh basil leaves, arugula, or spring garden mix
- 8 small tomato slices
- Ground black pepper
Pork Chop Agrodolce
By jtoro_318
Combine the vinegar, garlic and thyme in a small saucepan
- 1/2 cup balsamic vinegar
- 2 cloves garlic, peeled and smashed
- 4 sprigs fresh thyme
- 3 tablespoons honey, such as acacia
- 3 tablespoons unsalted butter, at room temperature
- 4 center-cut pork loin chops, bone in (about 12 ounces each)
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
Layered Sundried Tomato and Artichoke Spread
By jtoro_318
1 CUT cream cheese horizontally into 3 slices using dental floss
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, well chilled
- 3 Tbsp. finely chopped sun-dried tomatoes in oil, well drained
- 3 Tbsp. finely chopped drained canned artichoke hearts
- 2 Tbsp. pesto
- 2 Tbsp. chopped PLANTERS Smoked Almonds
- 2 tsp. chopped fresh parsley
- RITZ Crackers
Pita Bread Salad with Tomatoes and Cucumber (Fattoush)
By jtoro_318
1. Adjust oven rack to middle position and heat oven to 375 degrees
- 2 (8-inch) pita breads
- 7 tablespoons extra-virgin olive oil
- Salt and pepper
- 3 tablespoons lemon juice
- 1/4 teaspoon garlic, minced to paste
- 1 pound tomatoes, cored and cut into 3/4-inch pieces
- 1 English cucumber, peeled and sliced 1/8 inch thick
- 1 cup arugula, chopped coarse
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh mint
- 4 scallions, sliced thin
Fresh Apple Cinnamon Scones
By jtoro_318
These Fresh Apple Cinnamon Scones are moist, not dry like a lot of scones
- SCONES:
- 2 3/4 cups King Arthur Unbleached All-Purpose Flour
- 1/3 cup granulated sugar
- 3/4 teaspoon salt
- 1 tablespoon baking powder
- 1 teaspoon Apple Pie Spice or ground cinnamon
- 1/2 cup (8 tablespoons) cold butter
- 3/4 cup fresh apple, chopped in 1/2" pieces (about half a medium apple); leave the skin on, if you like
- 3/4 cup cinnamon chips
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup applesauce, unsweetened preferred
- TOPPING:
- 3 tablespoons coarse white sparkling sugar
- 1/2 teaspoon ground cinnamon
Ziti Stufati
By jtoro_318
For the sauce: Heat a medium Dutch oven over medium-high heat
- Sauce:
- 6 tablespoons extra-virgin olive oil
- 1 medium red onion, peeled and cut in half
- 1 clove garlic, peeled and smashed
- 1 carrot, peeled and grated
- 1 stalk celery, cut in half
- 1/2 teaspoon red pepper flakes
- Kosher salt
- Two 24.5-ounce bottles tomato puree, such as Mutti
- One 4-inch Parmesan rind
- 5 sprigs fresh basil
- 1 cup ricotta, at room temperature
- Meatballs:
- 1 cup torn stale Tuscan bread, without crust (about 2 small slices)
- 1/2 cup milk, at room temperature
- 1 egg, at room temperature, beaten
- 1/2 cup grated Parmesan
- 1/4 cup fresh Italian parsley leaves, chopped
- Kosher salt
- 1 pound ground sirloin
- Vegetable oil, for frying
- Assembly:
- 1 pound ziti rigate, cooked in salted boiling water for 5 minutes
- 2 hard-boiled eggs, quartered
- 8 ounces fresh mozzarella, torn into 1-inch pieces
- 1 cup freshly grated Parmesan
Roasted Shrimp And Veggie Salad
By jtoro_318
1. Preheat oven to 400˚F/200˚C
- Chili Lime Vinaigrette Dressing:
- 1 cup cherry tomatoes, sliced
- 1 cup carrots, shredded
- 1 cup yellow bell pepper, diced
- 1 cup red onion, diced
- 1 cup asparagus, diced
- 1 pound shrimp
- Olive oil
- Chili powder
- Oregano
- Salt
- Pepper
- Lime juice
- Large handful of mixed greens
- 3 tablespoons lime juice
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1/2 teaspoon chili powder
- Salt, to taste
- Pepper, to taste
Herb Crusted Rack of Lamb
By jtoro_318
Part of the rib section, a rack of lamb typically includes 8 chops and boasts rich, tender meat
- Zest of 1 lemon
- 4 garlic cloves, finely chopped
- 1 Tbs. crushed dried rosemary
- 1 Tbs. crushed dried thyme
- 1 ⁄4 cup plus 2 Tbs. extra-virgin olive oil
- 2 racks of lamb, Frenched
- Salt and freshly ground pepper, to taste
- 1 lemon, cut into 8 wedges
Vanderbilt Crumb Cake
By jtoro_318
Make cake mix according to directions
- 1 package of Pillsbury Yellow Cake mix
- 1 pound butter
- 4-1/2 cups flour
- 3 Tbl cinnamon
- 1-3/4 cups sugar
- 3 Tbl vanilla
- Powdered sugar for dusting