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Recipes
Peruvian Roast Chicken with Garlic and Lime
By melissaf
1. Process all ingredients except chicken in blender until smooth paste forms, 10 to 20 seconds
- 3 tablespoons extra-virgin olive oil
- 1/4 cup lightly packed fresh mint leaves
- 2 tablespoons kosher salt
- 6 medium garlic cloves, peeled and roughly chopped
- 1 tablespoon ground black pepper
- 1 tablespoon ground cumin
- 1 tablespoon sugar
- 2 teaspoons smoked paprika
- 2 teaspoons dried oregano
- 2 teaspoons finely grated zest and 1/4 cup juice from 2 limes
- 1 teaspoon minced habanero chile (see note)
- 1 (3 1/2-to 4-pound) whole chicken
Best Baked Apples
By melissaf
1. Adjust oven rack to middle position and heat oven to 375 degrees
- 7 large (about 6 ounces each) Granny Smith apples
- 6 tablespoons unsalted butter, softened
- 1/4 cup packed brown sugar
- 1/3 cup dried cranberries, coarsely chopped
- 1/3 cup coarsely chopped pecans, toasted
- 3 tablespoons old-fashioned rolled oats
- 1 teaspoon finely grated zest from 1 orange
- 1/2 teaspoon ground cinnamon
- pinch table salt
- 1/3 cup maple syrup
- 1/3 cup plus 2 tablespoons apple cider
Spinach, Artichoke & Chicken Penne
By melissaf
boil simmer whole wheat penne rigate an additional 1/2 cup chicken stock Bring a large pot of water to a boil f...
- Salt
- 1 pound penne rigate or whole wheat penne rigate
- 3/4 pound boneless, skinless chicken breasts (2 small pieces)
- 1 bay leaf
- 1 tablespoon extra virgin olive oil (EVOO)
- 2 tablespoons butter
- 1 onion, finely chopped
- 3-4 large cloves garlic, finely chopped
- Black pepper
- 2 slightly rounded tablespoons flour
- 1/2 cup dry white wine or an additional 1/2 cup chicken stock
- 1 cup chicken stock
- 1 cup cream or whole milk
- A few grates of nutmeg
- 1 box chopped frozen spinach (10 ounces), defrosted, wrung dry and separated
- 1 can artichoke hearts in water (14 ounces), drained well and chopped
- 1 cup grated Asiago or provolone cheese
- Freshly grated Parmigiano Reggiano cheese
Southern Tortellini Minestrone
By melissaf
Ingredients 1 medium onion, chopped 1 tablespoon olive oil 3 garlic cloves, chopped 2 (32-oz
- 1 medium onion, chopped
- 1 tablespoon olive oil
- 3 garlic cloves, chopped
- 2 (32-oz.) containers chicken broth
- 3/4 cup dry white wine
- 2 (14.5-oz.) cans Italian-seasoned diced tomatoes
- 1 (16-oz.) package frozen green beans
- 1 (16-oz.) package chopped frozen collard greens
- 3 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh rosemary
- 1/2 teaspoon dried crushed red pepper
- 1 (16-oz.) package frozen cheese tortellini
Pasta With Zucchini and Ham
By melissaf
Recipe courtesy of Food Network Magazine
- Kosher salt
- 10 ounces gemelli or cavatelli pasta
- 1 medium zucchini
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic, thinly sliced
- Pinch of red pepper flakes
- 2 medium tomatoes, cut into chunks
- 1/4 pound thinly sliced Black Forest ham, cut into strips
- Freshly ground pepper
- 1/3 cup crumbled goat or feta cheese
- 3 tablespoons chopped fresh parsley
- 6 fresh mint leaves, torn
Penne with Shrimp and Herbed Cream Sauce
By melissaf
Bring a large pot of salted water to a boil over high heat
- 1 pound penne pasta
- 1/4 cup olive oil
- 1 pound medium shrimp, peeled, and deveined
- 4 cloves garlic, minced
- 1/2 teaspoon kosher salt, plus extra for seasoning
- 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
- 1 (15-ounce) can whole tomatoes, drained, roughly chopped
- 1/2 cup chopped fresh basil leaves
- 1/2 cup chopped fresh flat-leaf parsley
- 1/4 teaspoon crushed red pepper flakes
- 1 cup white wine
- 1/3 cup clam juice
- 3/4 cup heavy whipping cream
- 1/2 cup grated Parmesan
Thai-Style Stir-Fried Noodles with Chicken and Broccoli
By melissaf
. FOR THE CHILE VINEGAR: Combine vinegar and serrano in bowl
- CHILE VINEGAR
- 1/3 1/3cup 1/3cup white vinegar
- 1 1 1 serrano chili, stemmed and sliced into thin rings
- STIR-FRY
- 2 2 1/4-inch (6-ounce) boneless, skinless chicken breasts, trimmed and cut against grain into 1/4-inch thick slices
- 1 1 1 teaspoon baking soda
- 8 8 8 ounces (1/4-inch-wide) rice noodles
- 1/4 1/4 1/4 cup vegetable oil
- 1/4 1/4 1/4 cup oyster sauce
- 1 1 2 tablespoon plus 2 teaspoons soy sauce
- 2 2 2 tablespoons packed dark brown sugar
- 1 1 1 tablespoon white vinegar
- 1 1 1 teaspoon molasses
- 1 1 1 teaspoon fish sauce
- 3 3 3 garlic cloves, sliced thin
- 3 3 3 large eggs
- 10 10 1-inch 1/2-inch broccolini, florets cut into 1-inch pieces, stalks cut on bias into 1/2-inch pieces (5 cups)
Curried Butternut Squash Soup
By melissaf
Directions Heat oil in a large Dutch oven over medium heat
- 1/4 cup olive oil
- 1 cup diced shallots
- 3 cloves garlic
- 1/4 cup minced fresh peeled ginger
- 4 bay leaves
- 1/2 tablespoon crushed red-pepper flakes
- 2 1/2 pounds Butternut Squash, peeled, seeded, and cut into chunks
- 1 1/3 teaspoons coarse salt
- 1 teaspoon curry powder
- 2 cups homemade or canned, store-bought low-sodium chicken stock, heated
- 1 one-inch chunk palm sugar (available in Asian grocery stores)
- 1 fifteen-ounce can low-fat coconut milk
- Freshly chopped chives, for garnish
- Fresh curry leaves, for garnish
Eggplant Stew with Honey and Golden Raisin Polenta
By melissaf
Recipe courtesy Rachel Ray
- 1-ounce dried porcini mushrooms, coarsely chopped
- 1 quart chicken stock, divided
- 1/4 cup extra-virgin olive oil
- 4 cloves garlic, chopped
- 1 teaspoon crushed red pepper flakes
- 1 red onion, chopped, chopped into bite sized pieces
- 1 large carrot, peeled and thinly sliced
- 3 to 4 celery stalks, cut into bite sized pieces
- 2 cubanelle peppers, chopped
- 1 red bell pepper, seeded and chopped into bite sized pieces
- 2 eggplants, peeled of half the skin, cut into bite-sized cubes
- 1 bay leaf
- Salt and pepper
- 2 tablespoons aged balsamic vinegar
- 1 (28-ounce) can whole tomatoes (recommended: San Marzano)
- 1 cup milk
- Handful golden raisins
- 2 sprigs rosemary, leaves stripped and finely chopped
- 1 cup quick cooking polenta
- 3 tablespoons honey
- 2 tablespoons butter
- 1/2 cup grated Parmigiano-Reggiano or Romano
Peach-Mustard Pork Chops
By melissaf
Adapted From Food Network Kitchens Get Grilling, Meredith, 2005
- 4 (1 1/2-inch thick) pork chops
- Safflower or corn oil, for brushing
- Kosher salt
- Freshly ground black pepper