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Recipes
Chicken Rollatini with Spinach alla Parmigiana
By LaurenBoyle
Baked chicken breasts rolled with spinach and ricotta topped with pomodoro sauce and melted mozzarella
- 8 thin chicken cutlets, 3 oz each
- 1/2 cup whole wheat Italian seasoned breadcrumbs
- 1/4 cup grated parmesan cheese, divided
- 6 tablespoons egg whites or egg beaters
- 5 oz frozen spinach, squeezed dry of any liquid
- 6 tbsp part skim ricotta cheese
- 6 oz part skim mozzarella
- olive oil non-stick spray
- 1 cup pomodoro sauce or your favorite marinara sauce
- salt and pepper to taste
Granola
By LaurenBoyle
Preheat oven to 275. Coat a 9x13 sheet pan with cooking spray
- 2 cups old fashioned oats (do not use quick oats)
- 1/2 cup wheat germ
- 2 tbs dark brown sugar
- 1/4 tsp salt
- 1 1/2 cup of extra ingredients (walnuts, pecans, slivered almonds and pumpkin seeds)
- 1/4 cup maple syrup (must be pure 100% maple syrup)
- 3 tbs canola oil
- 1 tbs water
- 1/2 tsp cinnamon
Croque Monsieur Mac and Cheese
By LaurenBoyle
Preheat the oven to 425 degrees
- 1/2 pound ziti
- 2 cups milk
- 2 cups coarsely grated gruyere cheese (about 6 ounces)
- 1 cup finely grated parmesan cheese (about 4 ounces)
- 2 large eggs
- 3 slices white sandwich bread, roughly diced
- 2 tablespoons unsalted butter, plus more for greasing
- 1 medium onion, diced
- 1 clove garlic, minced
- 3 tablespoons all-purpose flour
- Pinch of cayenne pepper
- 1/8 teaspoon freshly grated nutmeg
- Kosher salt
- 8 ounces thinly sliced deli-boiled ham
Peanut Butter Cookies
By LaurenBoyle
Mix all ingredients. Roll cookies in ball (shoot to make 50 or so) and then roll balls in sugar to coat
- 1 3/4 cup flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup shortening
- 1/2 cup peanut butter
- 2 Tbs. milk
- 2 Tsp. vanilla
- 1 Egg
- Hersey Kisses
Lentil Soup with Sausage, Chard and Garlic
By LaurenBoyle
Heat 1/4 cup olive oil (enough to coat bottom of pot) in a large pot on medium heat
- 1/2 cup olive oil, divided
- 4 large links of sweet Italian sausage, casings removed
- 1 medium onion, diced
- 2 celery stalks, sliced or diced
- 2 medium carrots, peeled and sliced into half-moons or diced
- 4 cloves garlic, sliced (reserve half for later in recipe)
- Kosher salt
- A pinch of crushed red pepper flakes (optional)
- 1 cup brown lentils, sorted and rinsed
- 2 bay leaves
- 1 28-ounce can crushed tomatoes
- 6 cups water
- Freshly ground black pepper
- 3 to 4 cups shredded or thinly ribboned Swiss chard leaves or kale
- Grated Pecorino Romano cheese to finish
Smoked Gouda-Chorizo Jalapeno Poppers
By LaurenBoyle
Preheat oven to 375 degrees F
- 2 * 2 links Mexican chorizo, casings removed
- 1/2 * 1/2 pound smoked gouda, shredded
- 1/4 * 1/4 cup finely chopped red onions
- 1 * 1 egg
- 1/2 * 1/2 cup cream cheese
- 3 * 3 tablespoons sour cream
- 1 * 1 tablespoon hot sauce (recommended: Frank's Red Hot)
- * Salt and freshly ground black pepper
- 12 * 12 large jalapeno peppers, stemmed, seeded and halved
Neiman Marcus Cookies
By LaurenBoyle
Mix: butter and both sugars Add eggs and vanilla Mix together with flour, oatmeal, salt, baking powder, and baking ...
- 2 cups butter
- 4 cups flour
- 2 tsp. soda
- 2 cups sugar
- 5 cups blended oatmeal (in a fine powder)
- 24 oz. Chocolate chips
- 2 cups of brown sugar
- 1 tsp. of salt
- 8 oz. Hershey bar (grated)
- 4 eggs
- 2 tsp. baking powder
- 2 tsp. vanilla
- 3 cups chopped nuts (choice)
Ham and Asparagus Strata
By LaurenBoyle
Preheat the oven to 400°F
- 1 loaf Italian or French rustic bread, cut into 1 1/2-inch cubes, about 8 cups total of bread cubes
- 1 pound asparagus spears, woody ends removed, spears cut into 3/4-inch pieces
- Salt (for blanching water)
- 1 medium bowl of ice water
- 2 Tbsp softened butter (for buttering the dish)
- 6-ounces ham, cut into 1/4-inch cubes, about 2 cups
- 4-ounces Gruyere cheese, grated, about 1 cup, packed
- 4 eggs
- 1 1/4 cups cream
- 1 3/4 cups milk
- 1 teaspoon salt
- 1 teaspoon dried tarragon (or thyme)
- 1/4 teaspoon ground black pepper
- 8 x11x2 1/4 casserole baking dish
Chicken With Parmesan, Garlic, and Herb Crust
By LaurenBoyle
Heat oven to 400º F. Lightly coat a medium baking dish with vegetable cooking spray
- 1 garlic clove, peeled
- 1/4 cup fresh flat-leaf parsley leaves
- 2 slices whole-wheat bread
- 1/4 cup grated Parmesan (1 ounce)
- 2 tablespoons olive oil
- 1/4 teaspoon kosher salt
- freshly ground black pepper
- 4 skinless, boneless chicken-breast halves, 2 pork tenderloins, halved (1 1/2 to 2 pounds total), or 1 1/2 pounds skinless salmon fillet (4 pieces)
- 4 teaspoons Dijon mustard
Classic Lemon Bars
By LaurenBoyle
Make the crust: Position a rack in the middle of the oven and preheat to 350 degrees F
- For the Crust:
- Vegetable oil, for greasing
- 1 1/2 sticks unsalted butter, diced
- 2 cups all-purpose flour
- 1/4 cup packed light brown sugar
- 1/2 cup confectioner's sugar, plus more for garnish
- 1/4 teaspoon salt
- For the Filling:
- 4 large eggs, plus 2 egg yolks
- 2 cups granulated sugar
- 1/3 cup all-purpose flour, sifted
- 1 teaspoon grated lemon zest
- 1 cup fresh lemon juice (from about 8 lemons)