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Recipes
Scallops with Potato Pancakes and Caviar Sauce
By KrissyW330
Vinny Dotolo found inspiration for this elegant dish by thinking about New Year's Eve classics
- 1 pound baking potatoes, peeled
- 1 large egg, lightly beaten
- 1/4 cup matzo meal
- 1/4 cup grated onion
- Salt
- Vegetable oil, for frying
- Scallops and Caviar Sauce
- 1 . 1 1/2 cups Champagne
- 2 . 9 black peppercorns
- 3 . 3 thyme sprigs
- 4 . 1 bay leaf
- 5 . 1 large shallot, thinly sliced
- 6 . 1 teaspoon fresh lemon juice
- 7 . 1 1/2 tablespoons crème fraîche
- 8 . 1 1/2 sticks (6 ounces) cold unsalted butter, cut into tablespoons
- 9 . 1 ounce caviar
- 10 . Salt
- 11 . Vegetable oil, for frying
- 12 . 20 medium sea scallops (1 pound)
- 13 . 2 tablespoons minced chives
Spicy Chicken Soup
By KrissyW330
Pick meat from chicken, shred, and place in a small bowl (you should have about 4 cups); discard skin and bones
- prepared rotisserie chicken
- olive oil
- medium onion, thinly sliced
- sliced shiitake mushrooms
- garlic cloves, finely chopped
- 1 " piece ginger, peeled, chopped
- low-sodium chicken broth
- cayenne pepper
- baby spinach
- Kosher salt, freshly ground pepper
- scallions, thinly sliced
- Lime wedges (for serving)
Coconut-Crusted Tofu
By KrissyW330
Cook 1/2 cup quinoa as directed; refrigerate half for Wednesday lunch
- 1/4 cup quinoa
- 1/4 cup chopped red onion
- 1/4 cup chopped tomato
- 1/4 cup chopped yellow bell pepper
- 1 finely chopped garlic clove
- 3 1/2 teaspoon olive oil
- 1/8 teaspoon kosher salt
- 3/4 teaspoon kosher salt
- 3/4 teaspoon pepper
- 1/3 block extra firm, drained tofu
- 1/2 tablespoon whole-wheat flour
- 1/4 teaspoon garlic powder
- 3 tablespoons unsweetened almond milk
- 3 tablespoons shredded coconut
Mini Bacon and Potato Frittatas
By KrissyW330
Preheat oven to 375°. Place potato in a medium saucepan; cover with water
- 2 cups finely chopped peeled baking potato (about 12 ounces)
- 5 bacon slices (uncooked)
- 1/2 cup finely chopped sweet onion
- 1 teaspoon salt, divided
- 1/4 teaspoon dried thyme
- 1/2 cup chopped fresh chives, divided
- 2 tablespoons grated fresh Parmesan cheese
- 1/4 teaspoon freshly ground black pepper
- 7 large egg whites, lightly beaten
- 3 large eggs, lightly beaten
- Cooking spray
- 6 tablespoons fat-free sour cream
Pancetta-Wrapped Asparagus with Citronette
By KrissyW330
In Mario Batali's riff on the traditional antipasto of prosciutto-wrapped asparagus, he wraps spears in pancetta (w...
- 1 . 2 pounds medium asparagus
- 2 . 1/2 pound very thinly sliced pancetta
- 3 . Finely grated zest and juice of 1 orange
- 4 . 2 teaspoons Dijon mustard
- 5 . 1/4 cup extra-virgin olive oil
- 6 . Salt and freshly ground pepper
- 7 . 2 teaspoons chopped thyme
Maple-Roasted Turkey with Sage Butter
By KrissyW330
Recipe courtesy Tyler Florence
- 1 sticks unsalted butter, softened to room temperature
- 1/4 bunch fresh sage, finely chopped
- Kosher salt and freshly ground black pepper
- 1 (12 to 14-pound) fresh turkey, giblets, neck, and liver discarded
- 8 strips bacon
- 1/2 cup maple syrup
- 2 tablespoons hot water
Artichoke and Parmesan Risotto
By KrissyW330
Cooking the artichokes with the rice infuses the risotto with the flavor of this delicate vegetable
- 5 1/2 cups (or more) low-salt chicken broth
- 2 tablespoons butter, divided
- 2 tablespoons extra-virgin olive oil
- 1 cup finely chopped onion
- 8 baby artichokes, trimmed, halved
- 1 1/2 cups arborio rice (about 10 ounces)
- 1/2 cup dry white wine
- 1/2 cup finely grated Parmesan cheese
Dinner-Week 2-Roasted Winter Vegetables with Cannellini Beans
By KrissyW330
Detox Cred: Try to add one more vegetarian entree to your diet each week
- 1 large leek, sliced
- 5 garlic cloves, peeled
- 1/2 small rutabaga, peeled and chopped
- 2 parsnips, peeled and chopped
- 2 carrots, peeled and chopped
- 1 sweet potato, peeled and chopped
- 8 brussels sprouts, trimmed and halved
- 3 tablespoons olive oil, plus more for drizzling
- 1 tablespoon plus 1 teaspoon balsamic vinegar
- Coarse salt and pepper
- 1 1/2 cups cooked and drained cannellini beans
Frisée Salad with Blue Cheese, Walnut, and Cranberry Crostini
By KrissyW330
If your Thanksgiving dinner is a formal affair, serve the crostini on small plates with the frisée salad
- 24 1/4-inch-thick slices ciabatta bread
- 4 tablespoons walnut oil, divided
- 1/2 cup chopped toasted walnuts
- 8 ounces blue cheese, crumbled
- 6 tablespoons minced shallots, divided
- 1/3 cup dried cranberries
- 8 cups baby frisée, torn into thin pieces
- 2 teaspoons Banyuls vinegar or red wine vinegar
- Fleur de sel or fine sea salt
Green Beans with Bacon and Shallots
By KrissyW330
Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes
- 2 1/2 pounds green beans, trimmed, cut into 2-inch pieces
- 8 bacon slices, thinly sliced crosswise
- 3 tablespoons butter
- 2/3 cup finely chopped shallots (about 4 large)