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Recipes
Roasted Brussels Sprouts with Cranberry Brown Butter
By KrissyW330
Preheat the oven to 400°
- 4 pounds brussels sprouts, halved lengthwise
- 6 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1/2 pound fresh or thawed frozen cranberries
- 3 tablespoons pure maple syrup
- 1 tablespoon finely grated fresh ginger
- 1 1/2 teaspoons finely grated orange zest
- 2 sticks (1/2 pound) unsalted butter
- 1 large shallot, minced
- 1 teaspoon chopped thyme
Market Salad with Goat Cheese and Champagne-Shallot Vinaigrette
By KrissyW330
David Bonom, Cooking Light JULY 2011
- 2 medium beets (about 3/4 pound)
- 8 ounces green beans, trimmed and cut into 2-inch pieces
- 1 (15-ounce) can no-salt-added chickpeas, rinsed and drained
- 3 tablespoons finely chopped shallots
- 2 tablespoons chopped fresh mint
- 1 tablespoon chopped fresh tarragon
- 3 tablespoons walnut or olive oil
- 2 tablespoons Champagne vinegar
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 medium heirloom tomatoes, each cut into 8 wedges
- 1/2 cup (2 ounces) crumbled goat cheese
Warm Apple and Brie Tartlets Recipe
By KrissyW330
Note: Instead of using an actual tartlet pan, we chose to use a muffin tin, since most people have the latter but n...
- Gluten-free all-purpose flour or baking mix, for dusting
- 2 2 2 Tbsp. extra-virgin olive oil
- 4 4 4 cups julienned, sweet yellow or white onions (such as Vidalia)
- 1 1 1 Tbsp. Dijon mustard
- 2 2 2 Tbsp. light brown sugar
- 1 1/3 1 1/3 2 cups peeled and diced Granny Smith apples, mixed with 2 tsp. freshly squeezed lemon juice
- 1 1 1 Tbsp. chopped, fresh thyme
- 1/4 1/4 1/4 tsp. garlic powder
- Salt and freshly ground black pepper
- 6 6 6 ounces Brie cheese
- Fresh chives, chopped, for garnish (optional)
Peach and Brie Quesadillas with Lime-Honey Dipping Sauce
By KrissyW330
Ann Taylor Pittman, Cooking Light JUNE 2005
- 2 tablespoons honey
- 2 teaspoons fresh lime juice
- 1/2 teaspoon grated lime rind
- 1 cup thinly sliced peeled firm ripe peaches (about 2 large)
- 1 tablespoon chopped fresh chives
- 1 teaspoon brown sugar
- 3 ounces Brie cheese, thinly sliced
- 4 (8-inch) fat-free flour tortillas
- Cooking spray
- Chive strips (optional)
German Cheddar and Beer Fondue
By KrissyW330
Recipe courtesy Rachael Ray
- 1 sack, 10 ounces, 2 1/2 cups, shredded sharp Cheddar, available on dairy aisle
- 1/4 to 1/3 pound, 4 to 6 ounces, Gruyere, shredded
- 1 rounded tablespoon all-purpose flour
- 1 cup German lager beer
- 2 tablespoons spicy brown mustard
- A few drops hot sauce
- A few drops Worcestershire sauce
- 1 1/2 pounds cubed or thick sliced and browned wursts: knock, brat or brot,
- 1 package mini party franks (recommended: Boars Head)
- 1 head cauliflower, separated into florets
- 1 small jar mini Gherkin pickles, drained
- 1 small jar pickled onions, available on vegetable aisle
- 1 small, round loaf rye, pumpernickel or sour dough bread, cubed
Three-Cheese Mini Macs
By KrissyW330
Anything big made small is ultrafun for cocktail parties, and these quick, one-bite mac and cheeses are the ultimat...
- 1 . 1/2 pound elbow macaroni
- 2 . 1 1/2 tablespoons unsalted butter, plus more for brushing
- 3 . 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 4 . 2 tablespoons all-purpose flour
- 5 . 3/4 cup milk
- 6 . 4 ounces cheddar cheese, shredded (1 packed cup)
- 7 . 4 ounces deli-sliced American cheese, chopped
- 8 . 1 large egg yolk
- 9 . 1/4 teaspoon smoked Spanish paprika
Remoulade Sauce
By KrissyW330
Put all the ingredients in a food processor and process for 30 seconds
- 1/4 cup fresh lemon juice
- 3/4 * 3/4 cup vegetable oil
- 1/2 * 1/2 cup chopped onions
- 1/2 * 1/2 cup chopped green onions
- 1/4 * 1/4 cup chopped celery
- 2 * 2 tablespoons chopped garlic
- 2 * 2 tablespoons prepared horseradish
- 3 * 3 tablespoons Creole or whole-grain mustard
- 3 * 3 tablespoons prepared yellow mustard
- 3 * 3 tablespoons ketchup
- 3 * 3 tablespoons chopped parsley
- 1 * 1 teaspoon salt
- 1 * 1 teaspoon cayenne
- 1/8 * 1/8 teaspoon freshly ground black pepper
Peppered Beef Tenderloin Crostini with Caramelized Onions
By KrissyW330
Since the beef is served cold, you can roast it a day or two in advance
- 1 center-cut piece of beef tenderloin, about
- 3 lb., well trimmed
- Salt, to taste
- 2 Tbs. coarsely cracked peppercorns
- 4 Tbs. olive oil, plus more for brushing
- 1 baguette, cut into 1/4-inch-thick slices
- Freshly ground pepper, to taste
- 1 red onion, diced
- 1 yellow onion, diced
- 1 garlic clove, minced
- 1/4 cup balsamic vinegar
- Chopped fresh tarragon for garnish
Brocollini with Pecan Brown Butter
By KrissyW330
by Bruce Aidells
- 2 1/4 to 2 1/2 pounds broccolini (about 4 bunches)
- 6 tablespoons (3/4 stick) butter
- 1/4 cup finely chopped shallots (about 2 medium)
- 1 garlic clove, chopped
- 1/2 cup toasted pecans , coarsely chopped
- Coarse kosher salt
Cranberry-Glazed Sweet Potatoes
By KrissyW330
This ingenious dish uses the liquid from simmered cranberries as a tart glaze for sweet potatoes, while the cooked ...
- 4 pounds slender sweet potatoes, peeled and sliced crosswise 1/4 inch thick
- 1 cup water
- 4 tablespoons unsalted butter, melted
- 2 tablespoons bourbon
- Salt and freshly ground black pepper
- 3/4 cup cranberries
- 1/3 cup light brown sugar
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon cinnamon