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Recipes
Broccoli Rape with Olives
By jtoro_318
Trim the stems of the broccoli rape, wash and drain the rape, then coarsely chop and set aside
- 1 bunch broccoli rape
- 2 tablespoons Filippo Berio Extra Virgin Olive Oil
- 1 tablespoon dried red pepper flakes
- 2 cloves garlic, minced
- 2/3 cup dry white wine
- 8 oil cured Gaeta or black olives, pitted and coarsely chopped
- Fine sea salt to taste
- Grinding black pepper
BALSAMIC CHICKEN
By jtoro_318
Pan fry the chicken breast in 1 Tbsp
- 1 boneless, skinless chicken breast
- 6 asparagus spears
- 5 cherry tomatoes
- 8 cubes mozzarella cheese
- 3 Tbsp. balsamic vinegar
- 2 tsp. garlic powder
- 1 Tbsp. extra virgin olive oil
- salt and pepper to taste
Cauli-Corn Chowder
By jtoro_318
Heat oil in stockpot on MED
- 2 Tbsp Wegmans Pure Olive Oil
- 1 container (7 oz) Food You Feel Good About Diced Celery & Onions
- 1 Tbsp chopped Food You Feel Good About Thyme leaves
- 1 lb (3-4) Food You Feel Good About Butter Potatoes, peeled, 1/4-inch dice (about 3 cups)
- 1 pkg (16 oz) Food You Feel Good About Just Picked Tex-Mex Blend (Frozen Foods)
- 2 containers (20 oz each) Food You Feel Good About Cauliflower Puree
- 1 container (32 oz) Wegmans Organic Vegetable Broth
- Salt and pepper to taste
- 1 pkg (.25 oz) Food You Feel Good About Italian Parsley leaves, chopped (about 2 Tbsp), for garnish
Grilled Broccoli Rabe with Grilled Pepper Relish
By jtoro_318
Heat the grill to high; if using charcoal, wait until the coals are ashed over and glowing
- 3 bell peppers (orange, red and yellow, or all one color)
- Canola oil, for brushing
- Salt and freshly ground black pepper
- 2 large cloves garlic
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 3 tablespoons red wine vinegar
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 bunches broccoli rabe, woody stems trimmed
Acorn Squash with Sage-Cranberry Rice Stuffing
By jtoro_318
Step 1 Knead the rice pouch to separate the grains
- 1 cup precooked microwavable brown rice (such as Uncle Ben's Ready Rice)
- 1/4 cup sweetened dried cranberries
- 1/2 cup chopped green onions
- 1 tablespoon olive oil
- 2 teaspoons finely chopped fresh sage
- 5/8 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 (1 1/2-lb.) acorn squash
- 10 ounce ice cubes (about 2 cups)
- 1/4 cup chopped hazelnuts, toasted
- Sage and thyme leaves (optional)
Grilled Potato Salad
By jtoro_318
For the potatoes: Preheat a grill pan over medium-high heat
- Dressing:
- 2 pounds Yukon Gold potatoes, sliced into 1/4-inch rounds
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons lemon juice, from one medium lemon
- 1 teaspoon lemon zest
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons finely grated Parmesan, plus shaved for garnish
- 1/4 cup chopped fresh basil
- 2 tablespoons chopped fresh parsley
Triple Cinnamon Scones
By jtoro_318
1) Combine the Cinnamon Flav-R-Bites with the half and half or milk in a small bowl
- Scones
- 3/4 cup half and half or evaporated milk
- 1 cup cinnamon Flav-R-Bites or cinnamon chips
- 2 3/4 cups King Arthur Unbleached All-Purpose Flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1/2 cup cold butter, cut into pats
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- Filling
- 3/4 cup Baker's Cinnamon Filling*
- 3 tablespoons water
- *Or substitute 5 tablespoons butter, 3/4 cup brown sugar, and 2 tablespoons ground cinnamon for the Baker's Cinnamon Filling mix and water.
- Glaze
- 3 1/2 cups confectioners' sugar
- 1 teaspoon ground cinnamon
- 7 tablespoons water
- Scones
- 6 ounces half and half or evaporated milk
- 5 ounces cinnamon Flav-R-Bites or cinnamon chips (6 ounces)
- 11 1/2 ounces King Arthur Unbleached All-Purpose Flour
- 2 3/8 ounces sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 4 ounces cold butter, cut into pats
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- Filling
- 5 ounces Baker's Cinnamon Filling*
- 1 1/2 ounces water
- *Or substitute 5 tablespoons butter, 3/4 cup brown sugar, and 2 tablespoons ground cinnamon for the Baker's Cinnamon Filling mix and water.
- Glaze
- 14 ounces confectioners' sugar
- 1 teaspoon ground cinnamon
- 3 1/2 ounces water
Caramel Apple-Brownie Cheesecake
By jtoro_318
1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until lightly toasted a...
- 3/4 cup chopped pecans
- 2 (8-oz.) packages cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs, divided
- 1/2 cup firmly packed light brown sugar
- 1/2 cup butter, melted
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups peeled and diced Granny Smith apples
- Caramel Apple Topping
- 1/4 cup butter
- 1/2 cup sugar
- 1 teaspoon fresh lemon juice
- 5 large Granny Smith apples (about 2 1/2 lb.), peeled and cut into 1/2-inch-thick wedges
- Caramel Sauce
- 1 cup firmly packed light brown sugar
- 1/2 cup butter
- 1/4 cup whipping cream
- 1/4 cup honey
Pasta Risotto With Peas & Pancetta
By jtoro_318
Warm the oil in a heavy pan that will take everything later; a Dutch oven or saucepan of 10 inches diameter should ...
- 2 Tbs garlic-flavored oil (or add a peeled garlic clove to regular olive oil and cook until golden; discard garlic, use oil)
- 6 ounces cubed pancetta (or diced thick-cut bacon)
- 1 1/4 cups frozen petits pois (petite peas)
- 8 ounces orzo pasta
- 2 1/2 cups boiling water
- Salt, to taste
- 1 Tb soft butter
- 2 Tbs grated Parmesan
- Pepper, to taste
Escarole & Beans
By jtoro_318
•Blanch escarole 1 min in large pot of boiling, salted water
- 1 pkg (15 oz) Food You Feel Good About Fresh Chopped Escarole
- 1 Tbsp Wegmans Pure Olive Oil
- 1 clove Food You Feel Good About Cleaned & Cut Peeled Garlic, minced
- 1/2 cup Food You Feel Good About Vegetable Culinary Stock
- 1 can (15.5 oz) Italian Classics Cannellini Beans, undrained
- Salt and pepper to taste
- Italian Classics Grated Parmigiano-Reggiano Cheese for garnish