KrissyW330's profile page
Recipes
Dinner-Week 2-Roasted Brussell Sprouts with Pears
By KrissyW330
Preheat oven to 425 degrees
- 2 pounds Brussels sprouts, trimmed and halved
- 2 red Bartlett pears, cored and cut into wedges
- 6 shallots, quartered
- 10 fresh thyme sprigs
- 3 tablespoons olive oil
- Coarse salt and ground pepper
- 2 tablespoons fresh lemon juice
Maple Custards with Sugared Pecans
By KrissyW330
One of José Andrés's favorite American sweets is pecan pie
- 3 1/4 cups pure maple syrup
- 16 large egg yolks
- 4 large whole eggs
- 4 tablespoons unsalted butter
- 2 cups pecan halves (1/2 pound)
- 1/4cup sugar
- Salt
- Boiling water
- Whipped cream, for serving
Wild Mushroom Soup En Crote
By KrissyW330
Preheat an oven to 350°F
- 14 * 14 oz. frozen puff pastry, thawed
- 5 * 5 Tbs. unsalted butter
- 1 1/2 * 1 1/2 lb. cremini mushrooms, brushed clean
- and chopped
- 2 * 2 large shallots, minced
- 1 * 1 tsp. kosher salt, plus more, to taste
- 1/8 * 1/8 tsp. freshly ground pepper, plus more, to
- taste
- 3 * 3 Tbs. all-purpose flour
- 2 * 2 cups milk, warmed, plus more as needed
- 2 * 2 cups chicken stock, warmed
- 1 * 1 egg, lightly beaten
Penne con Pomodori al Forno
By KrissyW330
by Vittoria Alberghetti, Pilar Guzman's grandma
- 2 pounds tomatoes (the best quality you can find)
- red pepper flakes
- sea salt (coarse or milled)
- black pepper
- 8 to 10 anchovy fillets packed in olive oil (go for the nicer ones, not Reese's but something imported), coarsely chopped (in halves or thirds), with the olive oil reserved
- 1/4 to 1/2 cup olive oil (you can include the reserved oil from the anchovies here if you wish)
- 1 pound penne rigate (preferably Di Cecco or Barilla) or pasta with lots of sauce-trapping surface area, think ridges (it should not be slippery spaghetti or fettuccine)
- 1/2 cup chopped Italian parsley
- 1/2 cup grated Parmigiano Reggiano or pecorino (or combination)
Pork Chops with Roasted Apples and Onions
By KrissyW330
1. Preheat oven to 400°
- 2 1/2 teaspoons canola oil, divided
- 1 1/2 cups frozen pearl onions, thawed
- 2 cups Gala apple wedges
- 1 tablespoon butter, divided
- 2 teaspoons fresh thyme leaves
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 4 (6-ounce) bone-in center-cut pork loin chops (about 1/2 inch thick)
- 1/2 cup fat-free, lower-sodium chicken broth
- 1/2 teaspoon all-purpose flour
- 1 teaspoon cider vinegar
Truffled Pommes Anna
By KrissyW330
Ann Taylor Pittman, Cooking Light NOVEMBER 2011
- 2 1/2 teaspoons chopped fresh thyme, divided
- 1 teaspoon kosher salt
- 1 1/2 tablespoons unsalted butter, melted
- Cooking spray
- 2 1/2 pounds baking potatoes, peeled and cut into 1/8-inch-thick slices
- 2 1/2 teaspoons white truffle oil, divided
Bacon-Wrapped Shrimp with Chipotle Barbecue Sauce
By KrissyW330
Recipe courtesy Guy Fieri for Food Network Magazine
- 20 strips bacon (about 12 ounces)
- 20 medium-large shrimp, shelled and deveined (about 1 pound)
- 1/2 cup barbecue sauce
- 1/4 cup canola oil
- 3 tablespoons lemon juice
- 1 teaspoon dijon mustard
- 3 tablespoons chopped chipotles in adobo sauce
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon cayenne pepper
- Freshly ground pepper
Brown Butter Risotto with Lobster
By KrissyW330
Bring a medium saucepan of salted water to a boil over medium-high heat
- 1 pound (about 2 medium) frozen lobster tails, thawed
- 4 1/2 cups reduced-sodium chicken stock
- 4 tablespoon butter, at room temperature
- 1 cup finely chopped onion
- 1 1/2 cups Arborio rice
- 1/2 cup brandy
- 1/2 cup grated Parmesan
- 1/4 cup chopped fresh chives
- Kosher salt and freshly ground black pepper
Falafel with Avocado Spread
By KrissyW330
To prepare patties, place pinto beans in a medium bowl; partially mash with a fork
- * Patties:
- 1 * 1 (15-ounce) can pinto beans, rinsed and drained
- 1/2 * 1/2 cup (2 ounces) shredded Monterey Jack cheese
- 1/4 * 1/4 cup finely crushed baked tortilla chips (about 3/4 ounce)
- 2 * 2 tablespoons finely chopped green onions
- 1 * 1 tablespoon finely chopped cilantro
- 1/8 * 1/8 teaspoon ground cumin
- 1 * 1 large egg white
- 1 1/2 * 1 1/2 teaspoons canola oil
- *
- Spread:
- 1/4 * 1/4 cup mashed peeled avocado
- 2 * 2 tablespoons finely chopped tomato
- 1 * 1 tablespoon finely chopped red onion
- 2 * 2 tablespoons fat-free sour cream
- 1 * 1 teaspoon fresh lime juice
- 1/8 * 1/8 teaspoon salt
- *
- Remaining ingredients:
- 2 * 2 (6-inch) pitas, each cut in half crosswise
- 4 * 4 thin red onion slices, separated into rings
- * Microgreens
Prosciutto-Stuffed Chicken with Mushroom Sauce
By KrissyW330
Halve chicken breasts horizontally, keeping 1 long side attached; open halves like a book
- skinless, boneless chicken breasts (about 2 pounds)
- Kosher salt, freshly ground pepper
- thin slices prosciutto
- thin slices provolone cheese
- fresh basil leaves
- unsalted butter, divided
- vegetable oil
- mixed mushrooms (such as crimini, chanterelle, and maitake), torn or chopped into small pieces
- low-sodium chicken broth
- red wine vinegar
- mixed chopped fresh herbs (such as basil, parsley, and chives)