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Recipes
Chicken Marsala
By KrissyW330
In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly
- 1/2 cup all-purpose flour
- 1 tablespoon Essence, recipe follows
- 2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin
- 1 tablespoon olive oil
- 4 tablespoons butter
- 3 cups sliced mushrooms (cremini, oyster, shiitake)
- 3/4 cup Marsala
- 1 cup chicken stock
- Salt and freshly ground black pepper
- Chopped chives, for garnish
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Rich Turkey Gravy
By KrissyW330
Preparation Pour pan juices through a fine-mesh sieve into a 2-quart glass measure (do not clean roasting pan), th...
- Roasting pan with pan juices from a roast turkey (about 14 lb)
- Unsalted butter (less than 1 stick), melted, if turkey drippings yield less than 1/2 cup fat
- 9 About 9 cups hot brown turkey stock
- 3/4 cup all-purpose flour
Slow Cooker Bacon Jam
By KrissyW330
Spread this savory bacon jam on bread for a holiday appetizer and send your guests home with a jar
- 1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces
- 2 medium yellow onions, diced small
- 3 garlic cloves, smashed and peeled
- 1/2 cup cider vinegar
- 1/2 cup packed dark-brown sugar
- 1/4 cup pure maple syrup
- 3/4 cup brewed coffee
Roast Chicken with Butternut Squash
By KrissyW330
Chicken quarters roasted with golden squash and sage are nice for a chilly autumn evening
- 1 chicken (3 to 3 1/2 pounds), quartered
- 3 tablespoons olive oil
- 3/4 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 1 small butternut squash (about 2 1/4 pounds), peeled and cut into 1-inch cubes
- 1 teaspoon dried sage
- 3 tablespoons water
Roast Beef Po' Boy with Debris Gravy
By KrissyW330
There is nothing quite as soul satisfying (or messy) than a good old Roast Beef Po’ Boy in New Orleans
- 1 Beef Chuck Roast (this one was 2 1/2 pounds)
- 2 Garlic Cloves thinly sliced
- Kosher Salt & Black Pepper
- Cayenne
- 3 Tbsp Lard or Vegetable Oil
- 1 Small Onion, Diced
- 1 Small Carrot, Diced
- 1 Cup Beef Stock
- 1 Cup Chicken Stock
- Water if necessary
- 2 Tbsp Worcestershire Sauce
- 1 Tbsp Hot Sauce
- 2 Sprigs Fresh Thyme
- 1 Fresh Bay Leaf
- Kosher Salt and Black Pepper to taste
Broccoli Frittata
By KrissyW330
Allison Adats new book, Smart Chefs Stay Slim, devotes a chapter to breakfast
- 1 garlic clove, thinly sliced
- 2 tablespoons olive oil
- 3 1/2 cups broccoli florets
- 1/4 teaspoon crushed red pepper
- Salt
- Black Pepper
- 8 large eggs
- 1/2 cup grated Parmigiano-Reggiano cheese (1 1/2 ounces)
Craftsteak Onion Rings
By KrissyW330
Divide the onion rings between 2 large sealable plastic bags and add enough buttermilk to coat the rings
- 2 to 3 large Vidalia onions, cut into slices 1 inch thick, separated into rings
- 4 to 6 cups buttermilk
- Vegetable oil for deep frying
- 2 1/2 cups all-purpose flour
- 1/3 cup cornstarch
- 1 1/2 tsp. kosher salt, plus more, to taste
- 3/4 tsp. baking soda
- 2 eggs
- 2 Tbs. whole grain mustard
- 2 2/3 cups dark beer
Olive Tapenade
By KrissyW330
Recipe courtesy Emeril Lagasse, 2001
- 3/4 pound pitted black olives, such as Kalamata, Nicoise, or Gaeta
- 3 to 4 ounces capers, drained and rinsed
- 2 anchovy fillets, drained, rinsed and patted dry
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 bay leaf, finely chopped
- 5 sprigs fresh thyme, leaves finely chopped
- 3 tablespoons chopped parsley
- 1/4 teaspoon crushed red pepper
- 1/2 lemon, juiced
- 1 teaspoon red wine vinegar
- 1 tablespoon cognac or brandy
- 1/2 cup good quality extra-virgin olive oil
Pork Tenderloin with Balsamic-Cranberry Sauce
By KrissyW330
Preparation Preheat oven to 450°F
- 1 1/2 tablespoons butter
- 1 8- to 10-ounce pork tenderloin
- 1/2 cup chopped onion
- 1 tablespoon chopped fresh rosemary
- 1/2 cup canned low-salt chicken broth
- 1/3 cup canned whole berry cranberry sauce
- 1 tablespoon balsamic vinegar
Deconstructed Holiday Turkey with Sage Gravy
By KrissyW330
by Ted Allen
- 1 (6 1/2 to 7 pound) turkey breast on the bone
- 3 turkey drumsticks (about 2 1/4 pounds total)
- 2 turkey thighs (about 1 1/2 pounds total)
- 1/4 cup kosher salt
- 1/4 cup honey
- 1 head garlic, cut in half (do not peel)
- 2 dried bay leaves
- 4 sprigs fresh thyme
- 2 large whole sprigs fresh sage
- 2 teaspoons whole black peppercorns
- 2 teaspoons allspice berries
- 1/4 cup fresh celery leaves (from 1 bunch)
- 3 tablespoons unsalted butter, melted
- Leaves from 2 large sprigs sage, plus several whole sprigs for garnish
- 2 to 3 cups low-sodium chicken broth
- 1/4 cup (1/2 stick) unsalted butter
- 1/3 cup all-purpose flour
- Kosher salt
- Freshly ground black pepper