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Recipes
Hash Brown Casserole with Bacon, Onion & Cheese
By KrissyW330
Cook bacon in a large nonstick skillet over medium heat until crisp
- 6 * 6 bacon slices
- 1 * 1 cup chopped onion
- 2 * 2 garlic cloves, minced
- 1 * 1 (32-ounce) package frozen Southern-style hash brown potatoes
- 1 * 1 cup (4 ounces) preshredded Classic Melts Four Cheese blend, divided
- 1/2 * 1/2 cup chopped green onions
- 1/2 * 1/2 cup fat-free sour cream
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 teaspoon freshly ground black pepper
- 1 * 1 (10.75-ounce) can condensed 30% reduced-sodium, 98% fat-free cream of mushroom soup, undiluted
- * Cooking spray
Cocoa-Coffee Smoothie
By KrissyW330
Blend
- 1 1/4 cups lowfat milk
- 1 banana
- 1 1/2 tsps cocoa powder
- 1 tsp espresso powder
- 1 tsp almond butter
- pinch of cinnamon
Spring Pea Salad with Creamy Curry Dressing
By KrissyW330
1. Bring a large pot of water to a boil
- 4 cups sugar snap peas, trimmed and diagonally sliced
- 1 tablespoon Madras curry powder
- 1 1/2 tablespoons fresh lime juice
- 1/4 cup canola mayonnaise
- 3 tablespoons plain 2% Greek yogurt
- 1 tablespoon fat-free milk
- 1/2 teaspoon sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup very thinly vertically sliced red onion
- 1/3 cup torn fresh mint leaves
- 1 (10-ounce) package frozen petite green peas, thawed
- 1 cup very thinly sliced radishes
- 2 ounces feta cheese, crumbled (about 1/2 cup)
Mixed Salad with Vanilla-Pear Vinaigrette and Toasted Walnuts
By KrissyW330
To prepare salad, combine onion and lettuce mix in a large bowl
- 1 cup vertically sliced red onion
- 2 (10-ounce) packages Mediterranean-style salad
- 2/3 cup Vanilla-Pear Vinaigrette
- 1/4 cup chopped walnuts, toasted
Poached Pear Salad with Arugula, Prosciutto and Parmesan
By KrissyW330
In a 10-inch braiser, combine the poaching syrup and wine
- 2 cups spiced poaching syrup*
- 2 cups Pinot Grigio or other acidic white wine
- 4 Bosc pears, each 5 to 6 oz., peeled, cored and halved
- 2 Tbs. minced shallots
- Salt and freshly ground pepper, to taste
- 2 1⁄2 Tbs. balsamic vinegar
- 3 1⁄2 Tbs. extra-virgin olive oil
- 15 cups baby arugula
- 1 1⁄2 oz. Parmigiano-Reggiano cheese, thinly shaved with a vegetable peeler
- 6 thin slices prosciutto
Salad with Cherries, Goat Cheese, and Pistachios
By KrissyW330
Ann Taylor Pittman, Cooking Light JULY 2012
- 4 cups arugula
- 2 cups baby spinach
- 1/3 cup thinly vertically sliced red onion
- 1 1/2 tablespoons fresh lemon juice
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 small garlic clove, minced
- 2 tablespoons extra-virgin olive oil
- 1 cup pitted halved fresh Rainier cherries
- 1 ounce crumbled goat cheese (about 1/4 cup)
- 1/4 cup salted dry-roasted pistachios
Pan-Roasted Brussels Sprouts with Pancetta
By KrissyW330
In a large deep skillet, cook the pancetta over moderate heat until it is slightly crisp and the fat is rendered, 8...
- 1/2 pound thickly sliced pancetta, cut into 1/4 -inch dice
- 8 large shallots, quartered
- Salt and freshly ground pepper
- 2 pounds brussels sprouts, quartered
- 1/2 cup white wine vinegar
Mashed Potatoes with Garlic, Mascarpone, and Caramelized Leeks
By KrissyW330
Preparation Melt butter in large nonstick skillet over medium heat
- 3 tablespoons butter
- 4 medium leeks (white and pale green parts only), halved lengthwise, rinsed, chopped (about 5 cups)
- 1/2 cup (or more) whole milk
- 12 garlic cloves, coarsely chopped (about 1/2 cup)
- 3 3/4 pounds russet potatoes, peeled, cut into 1-inch pieces
- 3/4 cup mascarpone cheese* (about 6 ounces)
Salt-and-Pepper-Crusted Prime Rib with Sage Jus
By KrissyW330
Preheat the oven to 400°
- One 14-pound prime rib bone-in roast, tied
- Kosher salt and freshly ground pepper
- 20 large sage sprigs
- 20 large thyme sprigs
- 8 bay leaves
- 8 shallots, peeled and halved
- 1 head garlic, cloves crushed, plus 4 cloves thinly sliced
- 2 cups water
- 1 onion, thinly sliced
- 3 tablespoons freshly cracked black peppercorns
- 1 cup dry red wine
- 5 cups beef stock or low-sodium broth
- 2 tablespoons all-purpose flour
Fresh Apple-Celery Juice with Ginger and Parsley
By KrissyW330
In an electric juicer, juice the celery with the apple, ginger and parsley
- 2 celery ribs, cut into 3-inch lengths
- 1 Granny Smith apple—halved, cored and cut into large chunks
- One 2-inch piece of fresh ginger, peeled
- 1/2 medium bunch of parsley with stems
- 1 1/2 tablespoons fresh lemon juice