Melissaf's profile page
Recipes
Turkey Stuffing Meatloaves & Herb Mashed Potatoes
By melissaf
simmer Make use of leftover stuffing cubes in these tasty turkey meatloaves
- 4 tablespoons butter
- 2 McIntosh apples, cored and chopped
- 3-4 small ribs celery, chopped
- 1 onion, chopped
- 1 bay leaf
- Salt and freshly ground black pepper
- 2 cup stuffing cubes, such as Pepperidge Farm brand or stale cubed white bread
- 4 cups chicken or turkey stock (divided)
- 1 tablespoon poultry seasoning
- 2 pounds ground turkey
- 1/2 cup flat leaf parsley, chopped (divided)
- 1 large egg
- 1/4 cup vegetable oil, plus more for drizzling
- 1/4 cup all-purpose flour
- 2 pounds starchy potatoes, peeled
- 1 cup whole milk
- 1 package herbed soft cheese, such as Boursin brand (5 ounces)
- 1/4 cup mixed fresh herbs, such as chives, dill, and thyme, chopped
Oven-Fried Chicken
By melissaf
Instructions Chicken 1. Adjust oven rack to upper-middle position and heat oven to 425 degrees
- Vegetable oil spray
- 1/2 Cup all-purpose flour
- 4 Large egg whites
- 1/2 Cup buttermilk
- 1 1/2 Teaspoons Dijon mustard
- 3 Cups (3 ounces) Kelloggs Corn Flakes cereal
- 1 Tablespoon canola oil
- 1/4 Teaspoon garlic powder
- salt and pepper
- 1/2 Teaspoon poultry seasoning
- Pinch cayenne pepper
- 4 (12-ounce) bone-in, split chicken breasts
Artichoke and Tomato Panzanella
By melissaf
Recipe courtesy Giada De Laurentiis
- 3 cups 1 1/2-inch-cubed whole-wheat bread
- One 10-ounce package frozen artichoke hearts, thawed (about 2 cups)
- 2/3 cup extra-virgin olive oil, plus more for drizzling
- 1/2 teaspoon salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
- 3 large red tomatoes, cut into wedges (about 2 pounds)
- 1 cup pitted black olives, halved
- 3/4 cup chopped fresh basil leaves (about 1 bunch)
- 1/4 cup white wine vinegar
Lobster Ravioli with Crabmeat Cream Sauce
By melissaf
For the Lobster Ravioli: In a large saute pan, add the butter and melt
- 2 ounces unsalted butter
- 1 clove garlic, chopped
- 1 tablespoon chopped shallots
- 16 ounces cooked lobster meat
- 4 ounces cooked snow crabmeat
- 2 ounces Cognac
- 2 ounces ricotta
- Salt
- Pepper
- 1 tablespoon chopped chives
- Pasta dough, recipe follows
- Egg white, slightly beaten
- 2 ounces unsalted butter
- 1 tablespoon chopped shallots
- 4 ounces whole chunk Maryland crabmeat
- 2 ounces Cognac
- 5 ounces tomato sauce
- 10 ounces heavy cream
- Salt
- 8 ounces durum flour
- 8 ounces semolina
- 1 egg
- Water, as needed
- Pinch salt
Cranberry-Pecan Muffins
By melissaf
1. FOR THE STREUSEL: Adjust oven rack to upper-middle position and heat oven to 425 degrees
- 3 tablespoons all-purpose flour
- 4 teaspoons granulated sugar
- 1 tablespoon packed light brown sugar
- 2 tablespoons unsalted butter, cut into 1/2-inch pieces, softened
- Pinch salt
- 1/2 cup pecan halves
- 1 1/3 cups (6 2/3 ounces) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/4 cups pecan halves, toasted and cooled
- 1 cup plus 1 tablespoon (7 1/2 ounces) granulated sugar
- 2 large eggs
- 6 tablespoons unsalted butter, melted and cooled slightly
- 1/2 cup whole milk
- 2 cups fresh cranberries
- 1 tablespoon confectioners' sugar
Franks-and-Beans Stoup
By melissaf
Directions: In a dutch oven, heat a drizzle of EVOO over medium-high heat
- Extra-virgin olive oil (EVOO), for drizzling
- 6 pieces knockwurst, halved lengthwise, then crosswise
- 3 small ribs celery, chopped
- 1 carrot, peeled and chopped
- 1 large bay leaf
- Salt and pepper
- 1 1/2 teaspoons sweet paprika or sweet smoked paprika (about 1/2 palmful)
- One 12-ounce bottle german beer
- One 28- to 32-ounce can baked beans or barbecue baked beans
- One 32-ounce container (4 cups) chicken stock
- Spicy mustard (in a squeeze bottle), for garnish
- 1 large deli pickle, chopped
- Pumpernickel bread and butter, to pass around the table
Baby Blue Salad
By melissaf
Chef Franklin Biggs, Homewood Gourmet, Birmingham, Alabama, Southern Living FEBRUARY 2006
- 1 (5-ounce) bag mixed spring salad greens
- 2 ounces crumbled blue cheese
- 1 orange, peeled and sectioned
- 1/2 pint fresh strawberries, quartered
- 1/2 cup Sweet-and-Spicy Pecans
- Balsamic Vinaigrette
Split Pea and Ham Soup
By melissaf
1. Heat butter in large Dutch oven over medium-high heat
- 2 tablespoons unsalted butter
- 1 large onion, chopped fine (about 1 1/2 cups)
- Table salt
- 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
- 7 cups water
- 1 ham steak (about 1 pound), skin removed, cut into quarters
- 3 slices thick-cut bacon (about 4 ounces) (see note)
- 1 pound green split peas (about 2 cups), picked through and rinsed
- 2 sprigs fresh thyme
- 2 bay leaves
- 2 medium carrots, peeled and cut into 1/2-inch pieces (about 1 cup)
- 1 medium celery rib, cut into 1/2-inch pieces (about 1 cup)
- Ground black pepper
Roasted Veggie Salad
By melissaf
1. Preheat oven to 400°F/200°C 2
- 1 red bell pepper, roughly chopped
- 1 lb butternut squash
- 1 lb Brussels sprouts, hulled and halved
- 2 tsp dried oregano
- 1 tsp salt
- 1 tsp black pepper
- 3 Tbsp. olive oil
- 4 oz mixed greens
- Avocado Dressing
- 1 avocado
- 1 small garlic clove
- Juice of 1 lime
- 1/4 cup olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Olive Oil Baked Shrimp
By melissaf
Preheat oven to 375º. Combine all ingredients in an oven-safe sauté pan, and bake for 10 minutes
- 2 lbs.large shrimp, peeled and deveined
- 3 tbsp.chopped garlic
- 1/2 cupextra-virgin olive oil
- 4 tbsp.lemon juice
- 2 tsp.salt
- 1 tbsp.red pepper flakes
- 3 tbsp.chopped parsley
- 1/4 cupchopped fresh tomatoes
- 1/4 cupwhite wine