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Recipes

Haricots Verts with Roasted Shallots

Haricots Verts with Roasted Shallots

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Tip: This can be prepared ahead of time

  • 2 lbs. haricots verts or slender green beans , washed and trimmed
  • 1 lb. shallots, peeled and cut lengthwise to the root end
  • 6 Tablespoons olive oil, divided
  • salt and freshly ground pepper, to taste
  • garnish with chopped fresh parsley
4/5 (1 Votes)

Pasta with Escarole, White Beans and Chicken Sausage

Pasta with Escarole, White Beans and Chicken Sausage

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Cook the pasta according to the directions on the package

  • 3/4 pound whole-wheat bowtie (or other shape) pasta
  • 1 tablespoon olive oil
  • 1/2 medium onion, chopped, about 1 cup
  • 3 cloves garlic, minced
  • 6 ounces lowfat Italian-style chicken sausage, casings removed, crumbled
  • 1 medium head escarole, rinsed, drained and chopped, about 8 cups
  • 1 (14-ounce) can low-sodium cannellini beans, drained and rinsed
  • 1 1/2 cups low-sodium chicken broth
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon chopped fresh sage leaves
  • Salt
  • Freshly ground black pepper
  • 1 ounce grated Parmesan
4.4/5 (7 Votes)

Roast Beef with Horseradish Cream

Roast Beef with Horseradish Cream

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Note: According to my gustatory guru, Julia Child, a boneless roast’s cooking time is determined by the meat’s ...

  • For the Horseradish Cream (optional):
  • 1-4 lb. boneless eye of round roast, tied at 1 1/2-2 inch intervals
  • olive oil
  • salt and pepper
  • 2 Teaspoons dried rosemary
  • 1 cup sour cream or plain yogurt
  • 2 Tablespoons Dijon-style mustard
  • 6 Tablespoons horseradish (or to taste), strained through a mesh sieve, pressing with the back of a spoon to squeeze out as much of the liquid as possible
4.5/5 (11 Votes)

Spicy Linguine with Clams and Mussels

Spicy Linguine with Clams and Mussels

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Pasta: Bring a large pot of salted water to a boil over high heat

  • Sauce:
  • 1 pound linguine pasta
  • 2 tablespoons unsalted butter, at room temperature
  • 1/4 cup chopped fresh flat-leaf parsley
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons olive oil
  • 2 large or 4 small shallots, sliced
  • Kosher salt, for seasoning, plus 2 teaspoons
  • Freshly ground black pepper, for seasoning, plus 1 teaspoon
  • 3 cloves garlic, minced
  • 1 cup white wine (recommended: Pinot Grigio)
  • 1 cup vegetable broth
  • 1/2 teaspoon crushed red pepper flakes
  • 12 littleneck clams, cleaned
  • 12 mussels, cleaned
4.5/5 (10 Votes)

Caroline's Roasted Chicken

Caroline's Roasted Chicken

By

Wash chicken throughly. Cover with olive oil

  • Whole Chicken
  • 1 Bag Red Potatoes
  • 6-8 Shallots
  • 2 Small White Onions
  • Favorite Chicken Rub
  • Salt
  • Pepper
  • Fresh Thyme
  • Paprika
  • Cayenne Pepper
  • Butter
  • Olive Oil
  • Chicken Broth
  • Worcestershire Sauce
0/5 (0 Votes)

Chipotle Bean Burritos

Chipotle Bean Burritos

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1. Heat oil in a large nonstick skillet over medium heat

  • 1 tablespoon canola oil
  • 1 garlic clove, minced
  • 1/2 teaspoon chipotle chile powder
  • 1/4 teaspoon salt
  • 1/3 cup water
  • 1 (15-ounce) can organic black beans, drained
  • 1 (15-ounce) can organic kidney beans, drained
  • 3 tablespoons refrigerated fresh salsa
  • 6 (10-inch) reduced-fat flour tortillas (such as Mission)
  • 1 cup (4 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
  • 1 1/2 cups chopped plum tomato (about 3)
  • 1 1/2 cups shredded romaine lettuce
  • 6 tablespoons thinly sliced green onions
  • 6 tablespoons light sour cream
5/5 (2 Votes)

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

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Preheat oven to 400 degrees F

  • 1/3 cup extra-virgin olive oil
  • 3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles
  • 1 1/2 cups Brussels sprouts (about 1/2 pound), halved
  • 4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices
  • 3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices
  • 1 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices
  • 1 tablespoon dried oregano
  • 1 tablespoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1/4 teaspoon sea salt
  • 2 tablespoons freshly ground black pepper
4.3/5 (4 Votes)

Frank's Red Hot Buffalo Chicken Dip

Frank's Red Hot Buffalo Chicken Dip

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HEAT oven to 350°F. Place cream cheese into deep baking dish

  • 8 oz. pkg. cream cheese, softened
  • 1/2 cup blue cheese or ranch salad dressing
  • 1/2 cup any flavor FRANK'S® REDHOT® Sauce
  • 1/2 cup crumbled blue cheese or shredded mozzarella cheese
  • 2 chicken breast, skinned
4/5 (1 Votes)

Lasagna

Lasagna

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Filing - combine first 3 ingredients in large mixing bowl, season with salt and pepper, add eggs and mix well (can ...

  • 2 - 15 ounce containers of Ricotta Cheese
  • 1 - 10 ounce package frozen Spinach (cooked accordingly to directions)
  • 1/2 cup grated Parmesan Cheese
  • 2 Eggs
  • 1 lb grated Fontina Cheese
  • 12 Lasagna Noodles
  • Favorite Sauce
  • 3/4 lb cooked Ground Beef
4.5/5 (2 Votes)

Enchilada Casserole

Enchilada Casserole

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Make a hearty, healthy Mexican casserole the whole family will enjoy

  • 1 pound ground sirloin
  • 1 cup chopped onion
  • 1 tablespoon butter
  • 1 tablespoon minced garlic
  • 1 1/2 tablespoons all-purpose flour
  • 1 cup fat-free, lower-sodium beef broth
  • 1 tablespoon 40%-less-sodium taco seasoning mix (such as Old El Paso)
  • 1 (8-ounce) can no-salt-added tomato sauce
  • 4 (8-inch) whole-wheat flour tortillas
  • 1/3 cup (1 1/2 ounces) shredded Monterey Jack cheese with jalapeño peppers
4/5 (1 Votes)