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Recipes
Escarole Salad with Apples and Pecans
By beltranm
1.In a large bowl, whisk together oil, vinegar, and Dijon; season with salt and pepper
- 1 tablespoon olive oil
- 1 tablespoon white-wine vinegar
- 2 teaspoons Dijon mustard
- Coarse salt and ground pepper
- 1 head escarole (1 pound) cored, trimmed, and torn into bite-size pieces
- 1 apple halved, cored, and thinly sliced
- 1/2 cup pecans toasted
Fresh Breakfast Sausage
By beltranm
Photo by Johnny Miller Per sausage: 132 cal' 9 g fat (3
- 1/2 pound ground pork
- 3/4 teaspoon dried sage crumbled (or 1 teaspoon chopped fresh sage leaves)
- 1/4 teaspoon dried thyme. crumbled ( or 1/2 teaspoon chopped fresh thyme leaves)
- 1 1/2 teaspoons pure maple syrup
- ground nutmeg
- coarse salt and ground pepper
- 1/2 teaspoon vegetable oil
Sauteed Chicken with Tomato Relish and Spinach
By beltranm
When tomatoes and spinach aren't in season, canned and frozen varieties are sound choices -- they're packed fresh, ...
- 1 can (14 1/2 ounces) diced tomatoes in juice, drained
- 1/2 cup chopped fresh parsley
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon jarred capers, drained
- Coarse salt and ground pepper
- 4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
- 2 packages (10 ounces each) frozen leaf spinach, thawed and squeezed dry
Hummingbird Cake
By beltranm
Photograh by Stephanie Foley
- For the Frosting:
- * Unsalted butter, for greasing
- 2 3/4 * 2 3/4 cups all-purpose flour, plus more for dusting
- 1 * 1 cup pecan pieces
- 3 * 3 ripe bananas, chopped
- 1/2 * 1/2 cup finely chopped fresh pineapple
- 1 * 1 teaspoon ground cinnamon
- 1/2 * 1/2 teaspoon freshly grated nutmeg
- 1/2 * 1/2 teaspoon ground ginger
- 1 1/4 * 1 1/4 teaspoons baking soda
- 1/2 * 1/2 teaspoon salt
- 3 * 3 large eggs, at room temperature
- 1 3/4 * 1 3/4 cups granulated sugar
- 1 * 1 cup vegetable oil
- 2 * 2 packages cream cheese (8 ounces each), at room temperature
- 12 * 12 tablespoons unsalted butter, cubed, at room temperature
- 2 * 2 cups confectioners' sugar
- 1 * 1 tablespoon finely grated lemon zest
- 1 * 1 teaspoon vanilla extract
Cherry-Chocolate Coffee Cake
By beltranm
Photograph by Con Poulos
- For the Streusel:
- 1 cup blanched almonds
- 1 cup sugar
- 1 stick cold unsalted butter, cut into pieces
- 3/4 cup all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons finely grated orange zest
- 1/4 cup unsweetened cocoa powder
- For the Filling:
- 1 3/4 pounds fresh sour cherries, pitted (2 1/2 cups), or 2 cups jarred pitted sour cherries, drained
- 1/2 teaspoon almond extract
- 2 tablespoons cherry liqueur (optional)
- 2 tablespoons all-purpose flour
- 2 tablespoons sugar
- For the Cake:
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/3 cups sour cream
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature, plus more for the pan
- 1 cup sugar
- 3 large eggs
Old Bay-Roasted Sweet Potatoes
By beltranm
This side goes well with roasted chicken or pork, seared steak, or sauteed shrimp
- 3 medium sweet potatoes (about 1 1/2 pounds total), scrubbed and cut into 1-inch pieces
- 1 tablespoon extra-virgin olive oil
- 1 1/2 teaspoons Old Bay seasoning
Aunt Maggie's Jam Thumbprint Cookies
By beltranm
Inside, butter's the key to fast, five-ingredient cookies; outside, ruby-red jam dazzles
- •24 tablespoons (3 sticks) unsalted butter, room temperature
- •1 cup sugar
- •1 large egg
- •3 1/4 cups all-purpose flour (spooned and leveled)
- •3/4 cup jam (any type)
Fresh Tomato Tart
By beltranm
8 appetizer or 4 main-dish servings Bake: 25 minutes Prep: 20 minutes Stand: 5 minutes Nutrition facts per serv
- 1/2 of a 15-ounce folded refrigerated unbaked piecrust (1 crust)
- 1-1/2 cups shredded mozzarella cheese (6 ounces)
- 4 roma or small regular tomatoes
- 3/4 cup loosely packed fresh basil leaves
- 4 cloves garlic
- 1/4 cup grated Parmesan cheese
- 1/2 cup mayonnaise or salad dressing
- 1/8 teaspoon ground white pepper
- Fresh basil leaves (optional)
Jam Galettes
By beltranm
Photograph by Antonis Achilleos
- 1 piece refrigerated pie dough
- 4 tablespoons jam
- 1 egg
- sliced almonds
Frozen Lemonade Pie
By beltranm
Prep 15 min Inactive Prep 8 hr 25 min Cook 7 min Total: 8 hr 47 min Photograph by Miki Duisterhof
- For the Crust:
- 2 * 2 cups graham cracker crumbs
- 1/4 * 1/4 cup sugar
- 7 * 7 tablespoons unsalted butter, melted
- For the Filling:
- 2 * 2 cups heavy cream
- 1 * 1 14-ounce can sweetened condensed milk, chilled
- 1 * 1 6-ounce can frozen lemonade concentrate (do not thaw)
- For the Topping:
- 1 * 1 cup blueberries
- 1 * 1 cup raspberries
- 2 * 2 tablespoons sugar
- 1 * 1 tablespoon fresh lemon juice