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Recipes
Peanut Butter No-Bake Cheesecake
By Katecooks
Blend the cream cheese, sour cream, peanut butter and 1 cup of the confectioners' sugar until smooth and creamy wit...
- 8 ounces cream cheese, softened
- 1/3 cup sour cream
- 3/4 cup smooth peanut butter, at room temperature
- 1 cup plus 3 tablespoons confectioners' sugar
- 1/3 cup roughly chopped roasted peanuts
- One 9-inch prepared graham cracker crust
- 1 cup heavy cream
- 1/4 cup unsweetened cocoa powder
- Peanut butter chips, for garnish
- Chocolate sprinkles, for garnish
Classic Italian Frittata
By Katecooks
1. Whisk together the eggs, egg whites, water, salt and pepper
- 4 large eggs
- 4 large egg whites
- 1 tbs water
- 1/4 tsp salt
- Pepper to taste
- 1 tbs olive oil
- 1/2 small onion, sliced
- 1 garlic clove, minced
- 1/2 tsp dried thyme
- 2 small zucchini, sliced about 1 1/2 cups
- 1 1/2 cups mushroom slices
- 1/3 cup Parmesan cheese
Lemon Chicken Skillet Dinner
By Katecooks
Calories 342 Fat 8.6 g Satfat 1
- 12 ounces baby red potatoes, halved
- 1 tablespoon olive oil, divided
- 4 (6-ounce) skinless, boneless chicken breast halves, pounded to 3/4-inch thickness
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 2 thyme sprigs
- 4 ounces cremini mushrooms, quartered
- 1 tablespoon chopped fresh thyme
- 1/4 cup whole milk
- 5 teaspoons all-purpose flour
- 1 3/4 cups unsalted chicken stock (such as Swanson)
- 8 very thin lemon slices
- 1 (8-ounce) package trimmed haricots verts (French green beans)
- 2 tablespoons chopped fresh flat-leaf parsley
Onion Dip from Scratch
By Katecooks
Courtesy of Alton Brown
- 2 tablespoons olive oil
- 1 1/2 cups diced onions
- 1/4 teaspoon kosher salt
- 1 1/2 cups sour cream
- 3/4 cup mayonnaise
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground white pepper
- 1/2 teaspoon kosher salt
Carrot Cake
By Katecooks
1. Chop pecans and set aside 2
- Chopped Pecans
- 1 1/4 CUP OIL
- 4 EGGS
- 2 CUPS SUGAR
- 2 TSP CINAMMON
- 1 TSP SALT
- 3 CUPS SLICED CARROTS SLOWLY
- 2 CUPS FLOUR
- 1 TSP SODA
- 2 TSP BAKING POWDER
Preserved Lemons
By Katecooks
1. Cut lemons in half lengthwise, then cut each half into thirds making 6 wedges total per lemon 2
- 2 lemons
- 2 tb salt
- water to cover
Spaghetti Frittata
By Katecooks
recipe by Ellie Krieger cal 220 total fat 9g sat fat 2
- 10 eggs
- 1 tbs olive oil
- 1 sm onion, sliced thinly into half moons
- 1 bunch fresh spinach about 1/2 pound, washed dried and coarsely chopped
- 1/4 cup sun dried tomatoes reconstituted in boiling water for 10 min, chopped
- 1 large clove garlic, minced
- 1/2 tsp salt
- 1/4 tsp fresh ground black pepper
- 2 cups cooked whole wheat spaghetti tossed with 1/2 cup marinara sauce.
- 1/3 cup Parmesan cheese
Crustless Crab Quiche
By Katecooks
Recipe calls for crab meat, but you can substitute with canned tuna and it tastes great
- 4 oz thawed and thoroughly drained frozen crabmeat, flaked
- 4 oz shredded cheddar cheese
- 1/2 cup chopped green onions
- 4 eggs, (can use egg substitute)
- 1 cup evaporated skimmed milk
- 1/2 tsp each salt and powered mustard
- 1/8 tsp pepper
- Dash Paprika
Shrimp Scampi
By Katecooks
Courtesy of Lidia Bastianich
- 3 shallots, peeled and chopped (about 1/2 cup)
- 7 cloves of garlic, crushed and peeled
- 3/4 cup EVOO
- 2 lbs extra large or jumbo shrimp, peeled and deveined.
- 4 sprigs fresh thyme
- 2 1/2 tsp kosher salt
- 2 cups dry white wine
- 2 tbs freshly squeezed lemon juice
- 6 tbs unsalted butter
- 1/2 cup chopped fresh Italian parsley
- 1 tbs dry breadcrumbs, if needed
Salmon Patties
By Katecooks
1. Combine salmon, onion, egg and salt and pepper
- 2 cans Iversons Gold 7 3/4 oz Chinook Salmon
- 1 small onion, diced and sauteed
- 1 egg slightly beaten
- 1 cup bread crumbs
- Salt and pepper to taste