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Recipes
Chile-Lime Crab Salad with Avocado
By KrissyW330
The classic mix of fresh crab, avocado, and tomatoes receives a spicy update with a jalapeño-spiced dressing
- 5 Tbsp. fresh lime juice
- 2 1/2 Tbsp. extra-virgin olive oil
- 2 1/2 Tbsp. vegetable oil
- 1 Tbsp. very finely chopped jalapeno
- 1 Tbsp. chopped cilantro , plus cilantro leaves for garnish
- 1/2 Tbsp. honey
- 1/2 tsp. minced garlic
- Salt and freshly ground black pepper
- 1/2 pound lump crab meat , picked over
- 1 1/2 Hass avocados , diced (1/2 inch)
- 1/3 cup minced red onion
- 1 large heirloom tomato , cut into four 1/2-inch-thick slices
- Tortilla chips , for serving
Andouille and Beef Burgers with Spicy Mayo and Caramelized Onions
By KrissyW330
For mayonnaise: Mix all ingredients in small bowl
- 3/4 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon Cajun or Creole seasoning blend
- 1/4 teaspoon hot pepper sauce
- 1/2 pound andouille sausage, cut into scant 1/4-inch cubes
- 3/4 cup pecans, toasted, chopped
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 1/2 pounds ground beef chuck or ground beef (20 percent fat)
- 1 1/2 pounds onions, thinly sliced
- 2 tablespoons olive oil plus more for brushing grill rack
- 3 garlic cloves, minced
- 1 tablespoon golden brown sugar
- 6 large hamburger buns, split
- 8 ounces crumbled blue cheese
- 12 pickled okra pods, halved lengthwise*
- 3 cups watercress tops
Eggs Benedict Florentine with Creamy Butter Sauce
By KrissyW330
Lorrie Hulston Corvin, Cooking Light JANUARY 2007
- Remaining ingredients:
- 1 tablespoon cornstarch
- 1/2 cup water
- 1/3 cup low-fat buttermilk
- 2 large eggs
- 2 tablespoons Clarified Butter
- 1/2 teaspoon salt
- Cooking spray
- 1/2 teaspoon minced garlic
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 6 large egg whites
- 4 large eggs
- 6 cups fresh spinach, trimmed
- 8 English muffins, split and toasted
- 8 (1/2-ounce) slices Canadian bacon, each cut in half
- 3 tablespoons chopped fresh chives
- 1/4 teaspoon freshly ground black pepper
Boozy Cherry-Chocolate Pies
By KrissyW330
Whisk the sugar, rum, vanilla, orange zest and 1/4 teaspoon salt in a large bowl until the sugar dissolves
- 3/4 cup turbinado sugar, plus more for sprinkling
- 1/2 cup light rum
- 1 tablespoon vanilla extract
- 1/2 teaspoon grated orange zest
- Kosher salt
- 3 pounds Bing cherries, pitted and halved
- 3 tablespoons cornstarch
- Cooking spray
- 6 tablespoons cold unsalted butter, cut into pieces
- 1 1/2 ounces semisweet chocolate, chopped (about 1/4 cup)
- All-purpose flour, for dusting
- 1 1/2 14-ounce packages refrigerated piecrust dough (3 pieces)
- Heavy cream, for brushing
- Vanilla ice cream, for serving
Parmesan Chicken
By KrissyW330
2002, Barefoot Contessa Family Style, All Rights Reserved
- 4 to 6 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 extra-large eggs
- 1 tablespoon water
- 1 1/4 cups seasoned dry bread crumbs
- 1/2 cup freshly grated Parmesan, plus extra for serving
- Unsalted butter
- Good olive oil
- Salad greens for 6, washed and spun dry
- 1 recipe Lemon Vinaigrette, recipe follows
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/2 cup good olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Pear Chutney Bruschetta with Pecans and Blue Cheese
By KrissyW330
Ann Taylor Pittman, Cooking Light OCTOBER 2011
- 2 teaspoons olive oil
- 1/4 cup finely chopped shallots
- 1 1/2 cups finely chopped peeled Anjou, Bartlett, or Bosc pear
- 1/2 cup pear nectar
- 1/4 cup finely chopped dried apricots
- 2 tablespoons sugar
- 1 1/2 tablespoons cider vinegar
- 1/8 teaspoon salt
- 1 (3-inch) cinnamon stick
- 4 ounces French bread baguette, cut diagonally into 16 thin slices and toasted
- 8 teaspoons chopped pecans, toasted
- 8 teaspoons crumbled blue cheese
- 1 tablespoon chopped fresh chives
- 1 teaspoon chopped fresh thyme
Beef and Guinness Pie
By KrissyW330
Put oven rack in middle position and preheat oven to 350°F
- 2 pounds boneless beef chuck, cut into 1-inch pieces
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 large onion, coarsely chopped
- 2 garlic cloves, chopped
- 3 tablespoons water
- 1 1/2 tablespoons tomato paste
- 1 cup beef broth
- 1 cup Guinness or other Irish stout
- 1 tablespoon Worcestershire sauce
- 2 teaspoons drained brined green peppercorns, coarsely chopped
- 2 fresh thyme sprigs
- Rough puff pastry dough
- 1 large egg, lightly beaten
- 1 tablespoon water
- Special equipment: 4 (14-ounce) deep bowls or ramekins (4 to 5 inches wide; see Shopping List, page 301) or similar-capacity ovenproof dishes
Classic Meat Loaf
By KrissyW330
David Bonom, Cooking Light OCTOBER 2011
- Cooking spray
- 1/2 cup chopped onion
- 6 tablespoons ketchup, divided
- 1/2 cup panko (Japanese breadcrumbs)
- 1/4 cup chopped fresh flat-leaf parsley
- 1 teaspoon Worcestershire sauce
- 3/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound ground sirloin
- 1 large egg white
Artichoke, Leek, and Potato Gratin
By KrissyW330
Tracey Seaman
- 6 medium to large leeks (about 1 1/2 pounds; white and pale-green parts only), trimmed, halved lengthwise, washed, and cut crosswise into 2-inch pieces
- 2 teaspoons kosher salt
- 6 large russet (baking) potatoes (about 3 pounds), peeled
- 6 ounces imported Swiss cheese, such as Gruyère or Emmental, shredded (1 1/2 cups packed)
- 1 (11-ounce) jar water-packed artichoke hearts, drained and sliced
- 1 1/2 teaspoons freshly ground black pepper
- 2 cups half-and-half
- 1/3 cup Parmesan cheese, finely grated
Gnocchi Souffles
By KrissyW330
Adapted from chef Barbara Lynch
- 1 cup all-purpose flour, sifted
- 3/4 cup plus 2 tablespoons whole milk
- 3/4 stick (6 tablespoons) unsalted butter, cut into pieces
- 2 ounces finely grated Parmigiano-Reggiano (1 cup)
- 3/4 teaspoon salt
- 1/8 teaspoon freshly grated nutmeg
- 3 large eggs
- 1/2 cup heavy cream
- 1/4 pound chilled Bra Tenero cheese (not Bra Duro), thinly sliced (preferably with a cheese plane)
- 10 grams fresh white truffle (1/3 ounces; optional)
- Special equipment: a pastry bag fitted with a 1/2-inch plain tip; 8 (1/3-cup) individual shallow gratin dishes (3 oz); a truffle slicer or a Japanese Benriner (optional)