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Recipes
Pork Chops with Fennel and Caper Sauce
By melissaf
Recipe courtesy Giada De Laurentiis
- 1/4 cup olive oil
- 4 boneless (2-inch-thick) pork chops (about 2 pounds total)
- 3/4 teaspoon salt, plus more for seasoning meat
- 3/4 teaspoon freshly ground black pepper, plus more for seasoning meat
- 2 fennel bulbs with fronds, thinly sliced (about 8 ounces or 2 cups)
- 2 large shallots, thinly sliced
- 1/3 cup chopped fresh flat-leaf parsley, plus 1/3 cup
- 1/2 cup white wine
- 1 (28-ounce) can diced tomatoes, with their juices
- 1/2 lemon, zested
- 2 tablespoons capers
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
Pesto Tortellini Salad
By melissaf
Cheese tortellini pasta coated in pesto, bacon and olives
- 1 package (19 oz.) frozen cheese tortellini
- 1 can (2-1/4 oz.) sliced black olives, drained
- 5 slices bacon, cooked then crumbled
- 1/3 cup prepared basil pesto
- 1/2 cup freshly grated Parmesan cheese
Pan-Seared Chicken Breasts
By melissaf
For the best results, buy similarly sized chicken breasts
- 4 boneless, skinless chicken breasts (6 to 8 ounces each), trimmed of excess fat (see note)
- 2 teaspoons kosher salt or 1 teaspoon table salt
- 1 tablespoon vegetable oil
- 2 tablespoons unsalted butter, melted
- 1 tablespoon unbleached all-purpose flour
- 1 teaspoon cornstarch
- 1/2 teaspoon ground black pepper
- 1 recipe pan sauce, optional (see related recipes)
Pat's Broccoli and Chicken Stir-Fry
By melissaf
Recipe courtesy The Neelys
- 2 tablespoons soy sauce
- 1 tablespoon orange juice
- 1 tablespoon rice wine vinegar
- 1 tablespoon light brown sugar
- 1/2 tablespoon sesame oil
- 1/2 tablespoon red pepper flakes, plus more to taste, if desired
- 1/2 tablespoon cornstarch
- 1 tablespoon peanut oil, plus more as needed
- 1 pound boneless, skinless chicken thighs, cut into 1/2-inch pieces
- 4 cloves garlic, minced
- 2 tablespoons peeled and chopped ginger
- 4 green onions, sliced
- 2 cups broccoli florets, blanched
Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach
By melissaf
Warm the 1 tablespoon olive oil in a medium saute pan over medium heat
- 1 tablespoon olive oil, plus 1 tablespoon
- 2 cloves garlic, minced
- 6 sun-dried tomatoes, diced
- 1 (10-ounce) bag of frozen spinach, thawed and excess water squeezed out
- 1/2 teaspoon salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
- 1/4 teaspoon dried thyme
- 1/4 cup (2 ounces) goat cheese
- 1/3 cup reduced-fat cream cheese
- 4 (4-ounce) center-cut pork chops
- 1 1/2 cups chicken broth
- 1/2 lemon, zested
- 2 tablespoons lemon juice
- 2 teaspoons Dijon mustard
Blueberry Boy Bait
By melissaf
The original recipe called for shortening and granulated sugar
- 2 cups all-purpose flour plus 1 teaspoon
- 1 tablespoon baking powder
- 1 teaspoon table salt
- 16 tablespoons unsalted butter (2 sticks), softened
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 3 large eggs
- 1 cup whole milk
- 1/2 cup blueberries, fresh or frozen (see note above)
- 1/2 cup blueberries, fresh or frozen (see note above)
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
Easy Baked Pork Chops with White Wine–Mustard Sauce Recipe
By melissaf
INSTRUCTIONS Heat the oven to 400°F and arrange a rack in the middle
- 2 (1-inch-thick) bone-in pork loin chops
- 1 teaspoon olive oil
- Kosher salt
- Freshly ground black pepper
- 1/2 cup dry white wine
- 3 tablespoons unsalted butter, cut into small pieces and at room temperature
- 2 teaspoons finely chopped fresh Italian parsley leaves
- 1 1/2 teaspoons Dijon mustard
Awesome Chocolate Mousse Cake
By melissaf
Decadent and rich. This cake is one my Mother made in the early 1980's
- CHOCOLATE MOUSSE CAKE:
- Ingredients
- 1 1
- c
- whole hazelnuts (4 ounces)
- 3 3
- Tbsp
- butter, melted
- Visit GoBoldWithButter.com
- 2 2
- pkg
- (8 ounces) semisweet chocolate chips
- 1 1
- c
- whipping cream, divided
- 6 6
- eggs
- 1 1
- tsp
- vanilla extract
- 1/3 1/3
- c
- all purpose flour
- 1/4 1/4
- c
- sugar
- CHOCOLATE WHIPPED CREAM:
- 1/2 1/2
- c
- whipping cream
- 1/2 1/2
- square semisweet chocolate (1/2 ounce)
Banana & Bacon French Toast Casserole
By melissaf
Banana bread meets French toast (and bacon!) in this fabulous brunch-ready casserole that you can make the night be...
- 1/2 pound bacon, chopped
- 1 tablespoon softened butter, for greasing dish
- 8 large eggs, beaten
- 3 cups milk
- 1/2 cup maple syrup
- 2 teaspoons cinnamon
- Salt
- 2 loaves banana bread, cubed and toasted (about 5-6 cups)
- 3 large bananas, peeled and sliced
- 1 cup toasted walnuts, chopped
- 1/2 cup maple syrup