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Recipes
Crab Eggs Benedict
By KrissyW330
1. Combine first 6 ingredients in a small saucepan over low heat, stirring well with a whisk
- 1/3 cup reduced-fat buttermilk
- 1/3 cup canola mayonnaise
- 1/2 teaspoon grated lemon rind
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons Dijon mustard
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 teaspoons butter
- 1 tablespoon white wine vinegar
- 8 large eggs
- 4 English muffins, toasted
- 8 ounces fresh lump crabmeat, shell pieces removed
- Cracked black pepper
- 2 tablespoons chopped fresh chives (optional)
- 1 tablespoon chopped fresh tarragon (optional)
Sweet Potato Crab Hash with Voodoo Sauce
By KrissyW330
Heat the olive oil in a saute pan
- Voodoo Sauce:
- to oil, to coat saute pan
- 1/2 1/2 1/2-inch pound sweet potatoes, roasted until tender and cut into 1/2-inch pieces
- 1 1 1 shallot, thinly sliced
- 1 1 1 poblano pepper, stemmed, seeded, and julienne
- 3 3 3 ounces Voodoo Sauce, recipe follows
- 2 2 2 tablespoons Worcestershire sauce
- Salt and pepper
- 1/2 1/2 1/2 cup jumbo lump crabmeat
- 1 1 1 cup heavy cream
- 2 2 2 cups BBQ sauce, recipe follows
- 2 2 2 tablespoons butter
- 1 1 1 teaspoon salt
- 1 1 1 teaspoon freshly ground black pepper
Steak Burritos
By KrissyW330
Combine salsa and water in a small saucepan; bring to a boil
- 1/2 cup prepared fresh salsa
- 1/2 cup water
- 1/4 cup instant brown rice
- 1 15-ounce can black beans, preferably low-sodium, rinsed
- 12 ounces strip steak, trimmed and thinly sliced crosswise
- 1/4 teaspoon freshly ground pepper
- 1 tablespoon canola oil
- 4 8-inch tortillas, preferably whole-wheat
- 1/2 cup shredded sharp Cheddar cheese
- 1/4 cup prepared guacamole
- 2 tablespoons coarsely chopped fresh cilantro
Mustard-Baked Chicken with a Pretzel Crust
By KrissyW330
This dish, from chef Ilene Rosen at the City Bakery in New York City, matches chicken with the classic NYC street-v...
- 1/2 pound hard pretzels, coarsely crushed (4 cups)
- 1/2 cup canola oil
- 1/2 cup whole-grain mustard
- 2 tablespoons Dijon mustard
- 1/4 cup water
- 3 tablespoons red wine vinegar
- Salt and freshly ground pepper
- 6 large skinless, boneless chicken breast halves
Italian Bean and Pasta Soup
By KrissyW330
Pick over the beans and discard any misshapen beans and stones
- 2 cups dried cranberry, cannellini or other small white beans
- 3 Tbs. olive oil
- 1/2 cup chopped pancetta
- 1 yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 large garlic cloves, minced
- 8 cups water or chicken stock, or as needed
- 1 1/2 cups diced canned plum tomatoes
- 2 tsp. salt, plus more, to taste
- Freshly ground pepper, to taste
- 1/2 lb. small dried pasta, such as shells or ditalini
- Extra-virgin olive oil for serving
- Grated Parmigiano-Reggiano cheese for serving
Sauteed Chicken Paillards with Muscat Sauce
By KrissyW330
Preparation Place flour in dish
- 1/4 cup all-purpose flour
- 4 skinless boneless chicken breast halves (about 1 1/2 pounds), tenders removed, breasts pounded to 1/4-inch thickness
- 4 tablespoons (1/2 stick) unsalted butter, divided
- 1 tablespoon minced shallots
- 1 cup red muscat grapes or other red grapes, halved, seeded
- 1/4 cup dry fruity white wine
- 1 tablespoon whipping cream
- 1 tablespoon chopped fresh tarragon
Scallops with Blood Orange Gastrique
By KrissyW330
Preparation For blood orange gastrique: Place sugar in heavy medium saucepan
- 3 tablespoons sugar
- 1 tablespoon Sherry wine vinegar
- 1 cup fresh blood orange juice (from about 6 oranges)
- 1 1/2 cups low-salt chicken broth
- 2 blood oranges, peeled, separated into segments
- 1/4 cup each (lightly packed) fresh parsley leaves, fresh mint leaves, and fresh tarragon leaves
- 4 tablespoons olive oil, divided
- Coarse kosher salt
- 8 ounces brussels sprouts, leaves removed from core, core discarded
- 20 large sea scallops, side muscles removed
English Cottage Pie
By KrissyW330
1. Preheat oven to 350°. 2
- 1 tablespoon all-purpose flour
- 1 tablespoon butter, softened
- Cooking spray
- 1 1/2 cups chopped onion
- 1/2 cup chopped carrot
- 1 (8-ounce) package cremini or button mushrooms, thinly sliced
- 1 pound extra-lean ground beef
- 2 tablespoons no-salt-added tomato paste
- 1 cup fat-free, lower-sodium beef broth
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh parsley
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon salt
- 3 cups leftover mashed potatoes
- 3/4 cup (3 ounces) shredded reduced-fat sharp white cheddar cheese, divided
- Paprika (optional)
Lunch-Week 2-Spicy Black Bean Salad
By KrissyW330
In a small bowl, whisk together lime juice, oil, and cumin
- Juice of 1 lime
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon ground cumin
- 1 1/2 cups cooked black beans, drained
- 1/2 red bell pepper, stem and seeds removed, diced
- 1/4 red onion, diced
- 1 jalapeno, seeded and thinly sliced
- 1/4 cup fresh cilantro, chopped
- 2 cups baby spinach or arugula
- Coarse salt
White Bean and Escarole Soup with Turkey Meatballs
By KrissyW330
Line a baking sheet with aluminum foil or parchment paper
- 1 lb. ground turkey
- 1 egg
- 1/4 cup grated Parmigiano-Reggiano cheese, plus shavings for garnish
- 2 Tbs. dried bread crumbs
- 1/4 tsp. salt
- 1/8 tsp. freshly ground pepper
- 2 cans (each 14 1/2 oz.) white beans
- 1 head escarole
- 2 Tbs. olive oil
- 1 yellow onion, finely chopped
- 2 garlic cloves, minced
- 1/4 tsp. dried thyme
- 1/2 cup dry white wine
- 4 cups chicken broth