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Recipes
Broccoli and Rice Casseroles
By KrissyW330
Vanessa Pruett, Cooking Light NOVEMBER 2011
- 2 cups 1% low-fat milk
- 1 cup water
- 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
- 3 cups small broccoli florets
- Cooking spray
- 1/3 cup chopped onion
- 1/3 cup chopped celery
- 1/3 cup chopped green bell pepper
- 1/4 cup (2 ounces) 1/3-less-fat cream cheese
- 2 ounces light processed cheese, cubed
- 2 cups shredded skinless, boneless rotisserie chicken breast
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup (1 ounce) grated Parmesan cheese
Chestnut-Chocolate Mousse
By KrissyW330
In a glass bowl, microwave the chocolates at 20-second intervals, stirring a few times, until melted
- 4 ounces semisweet chocolate, chopped
- 4 ounces bittersweet chocolate, chopped
- 2 cups chilled heavy cream
- 1 cup vacuum-packed roasted chestnuts, chopped
- Salt
- 4 large egg whites
- 1/4 cup plus 2 tablespoons sugar
- Unsweetened whipped cream and crushed chocolate-covered espresso beans, for serving
Roasted Shallot and Mushroom Salad
By KrissyW330
Preheat an oven to 400°F
- 1 * 1 lb. mixed wild and cultivated mushrooms, such as chanterelle and shiitake, stemmed and thinly sliced
- 8 * 8 Tbs. plus 2 tsp. extra-virgin olive oil
- 2 1/2 * 2 1/2 tsp. fresh thyme leaves
- 1 * 1 tsp. sea salt, plus more, to taste
- 1/4 * 1/4 tsp. freshly ground pepper, plus more, to taste
- 4 * 4 large shallots
- 1/4 * 1/4 cup balsamic vinegar
- 1 * 1 tsp. fresh lemon juice
- 1/2 * 1/2 tsp. sugar
- 1 * 1 head Treviso radicchio, thinly sliced
- 1 * 1 small head red leaf lettuce, leaves torn into bite-size pieces
- 1 * 1 cup coarsely chopped fresh flat-leaf parsley
Cheddar and Chive Yorkshire Pudding
By KrissyW330
by Bruce Aidells
- 8 tablespoons melted roast beef fat reserved from rib roast pan drippings or 8 tablespoons (1 stick) unsalted butter, melted, divided
- 6 large eggs
- 2 cups whole milk
- 2 cups all purpose flour
- 1 teaspoon salt
- 1/2 cup (packed) finely grated sharp cheddar cheese
- 1/3 cup (generous) chopped fresh chives
Huevos Rancheros with Queso Fresco
By KrissyW330
Traditionally served for breakfast, this dish piles tortillas with hearty beans, eggs, and cheese for a deliciously...
- 1 (10-ounce) can diced tomatoes and green chiles, undrained
- 1 (10-ounce) can red enchilada sauce
- 1/3 cup chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 2 tablespoons water
- 1 (16-ounce) can pinto beans, rinsed and drained
- Cooking spray
- 4 large eggs
- 4 (8-inch) fat-free flour tortillas
- 1 cup (4 ounces) crumbled queso fresco cheese
Strip House Potatoes Romanoff
By KrissyW330
Preheat an oven to 425ºF
- 3 large russet potatoes, about 2 lb. total, unpeeled and scrubbed
- 3/4 cup minced shallots
- 2 1/2 cups grated white cheddar cheese
- 2 tsp. kosher salt
- 1/4 tsp. freshly ground white pepper
- 1 1/2 cups sour cream
Creamy Sesame-Garlic Dressing
By KrissyW330
This vinegar-free dressing is surely good on a salad, and really good on a baked potato or in mashed potatoes
- 2 cloves garlic, crushed
- 3 tablespoons tahini (sesame paste)
- 2 tablespoons white miso
- 1/2 cup plain almond milk
- 2 tablespoons lemon juice
- 1 teaspoon toasted sesame oil
Pan-Roasted Fingerling Potatoes with Pancetta
By KrissyW330
Bring a large saucepan of water to a boil
- 2 pounds fingerling potatoes, scrubbed and cut into 1/2-inch rounds
- 1/4 cup extra-virgin olive oil
- 1/2 pound thickly sliced pancetta, cut into 1/3-inch dice
- Salt and freshly ground pepper
- 1 onion, thinly sliced
- 1/4 cup finely chopped dill
Marinated Thai-Style Pork Spareribs
By KrissyW330
by Stanley, Evan, Mark, and David Lobel, with Mary Goodbody and David Whiteman
- 1 cup sliced shallots
- 10 scallions, coarsely chopped
- One 3-inch piece fresh ginger, sliced
- 8 large cloves garlic, peeled
- 1 cup coarsely chopped fresh cilantro including thin stems (and roots, if possible)
- 6 tablespoons soy sauce
- 2 tablespoons Thai or Vietnamese fish sauce (nam pla or nuoc mam)
- 1 teaspoon kosher salt
- 1 teaspoon fresh coarsely ground black pepper
- 2 tablespoons sugar
- 4 pounds pork spare ribs, cut by your butcher across the bone into 2- to 3-inch "racks," each rack cut between the bones into individual 2- to 3-inch-long riblets
- Thai Chile-Herb Dipping Sauce
Orzo Risotto with Sausage, Artichokes and Mushrooms
By KrissyW330
In a deep, 10-inch skillet, heat the oil
- 2 tablespoons extra-virgin olive oil
- 1 pound chicken apple sausage, casings removed
- 1 large white onion, thinly sliced
- 1 large garlic clove, minced
- 1 cup diced white mushrooms
- 1 1/2 cups orzo (10 ounces)
- 2 cups chicken stock or low-sodium broth
- Salt and freshly ground pepper
- 1 cup marinated artichokes, drained and quartered
- 1 cup frozen baby peas
- 3 tablespoons snipped chives
- 6 tablespoons grated Parmesan, plus more for serving