KrissyW330's profile page
Recipes
Spinach and Parmesan Soufflés
By KrissyW330
David Bonom, Cooking Light JUNE 2011
- Cooking spray
- 1 1/2 tablespoons dry breadcrumbs
- 1 (6-ounce) package fresh baby spinach
- 2/3 cup fat-free milk
- 2 tablespoons all-purpose flour
- 1/8 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon freshly ground black pepper
- 1/2 cup (2 ounces) freshly grated Parmigiano-Reggiano cheese
- 2 large egg yolks
- 4 large egg whites
- 1/4 teaspoon cream of tartar
Frittata with Spinach, Potatoes, and Leeks
By KrissyW330
Jean Kressy, Cooking Light APRIL 2003
- 1 teaspoon butter
- 2 cups thinly sliced leek (about 2 large)
- 1 (10-ounce) package fresh spinach
- 1/3 cup fat-free milk
- 2 tablespoons finely chopped fresh basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large eggs
- 4 large egg whites
- 2 cups cooked, peeled red potato (about 3/4 pound)
- Cooking spray
- 1 1/2 tablespoons dry breadcrumbs
- 1/2 cup (2 ounces) shredded provolone cheese
Cheesy Chicken Enchiladas
By KrissyW330
Kathy Kitchens Downie, RD, Cooking Light MAY 2009
- 2 1/2 cups chopped cooked chicken breast
- 2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
- 1 2/3 cups plain low-fat yogurt
- 1/3 cup butter, melted
- 1/4 cup chopped onion
- 1 teaspoon minced garlic
- 1/4 teaspoon freshly ground black pepper
- 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup (such as Healthy Request), undiluted
- 1 (4.5-ounce) can chopped green chiles, drained
- 8 (8-inch) flour tortillas
- 1 tablespoon canola oil
- Cooking spray
- 1/2 cup (2 ounces) finely shredded reduced-fat sharp cheddar cheese
- 1/4 cup chopped green onions
Black and Blue Quesadillas
By KrissyW330
Heat a large nonstick skillet over medium heat
- Cooking spray
- 1/3 cup thinly sliced red onion
- 4 (8-inch) fat-free flour tortillas
- 1/2 pound thinly sliced low-sodium deli roast beef (such as Boar's Head)
- 2 tablespoons crumbled blue cheese
- 4 teaspoons balsamic glaze (such as Gia Russa)
Open-Faced Steak, Pear, and Gorgonzola Sandwiches
By KrissyW330
Subtly sweet, crunchy pears are an excellent addition to any sandwich, especially when counterbalanced by a creamy,...
- 1 pound flank steak, trimmed
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup thinly sliced red onion, separated into rings (about 1/2 onion)
- 2 small Bartlett pears
- 3 tablespoons bottled lemon juice, divided
- 2 tablespoons white wine vinegar
- 1 tablespoon water
- 1 teaspoon olive oil
- 1 teaspoon bottled minced garlic
- 6 cups prewashed gourmet salad greens
- 1/4 cup (1 ounce) crumbled Gorgonzola cheese
- 6 (2.8-ounce) Mediterranean-style white flatbread (such as Toufayan)
Sweet Potato Tart with Red Wine Caramel
By KrissyW330
At Manhattan's Le Bernardin, pastry chef Michael Laiskonis is always looking for new ways to use his awesome red wi...
- 1/4 cup finely chopped blanched almonds
- 1/4 cup plus 2 tablespoons granulated sugar
- 1 stick unsalted butter, softened
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking powder
- Two 1-pound sweet potatoes
- 2 large eggs, beaten
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1 vanilla bean, split and seeds scraped
- 3/4 cup heavy cream
- 3/4 cup milk
- Red Wine Caramel and lightly sweetened whipped cream, for serving
- 3/4 cup granulated sugar
- 2 tablespoons water
- 3/4 cup red wine
Sole Meuniere
By KrissyW330
Recipe courtesy Anne Burrell
- Extra-virgin olive oil
- 4 sole fillets
- Kosher salt
- 2 cups all-purpose flour
- 6 tablespoons butter
- 3 sprigs fresh thyme, leaves stripped
- 2 tablespoons fresh lemon juice
- 1/4 cup finely chopped fresh flat-leaf parsley
Baked Rigatoni with Bechamel Sauce
By KrissyW330
Recipe courtesy Giada De Laurentiis
- 1 stick unsalted butter (4 ounces)
- 1/2 cup and 2 tablespoons all-purpose flour
- 1 quart whole milk, at room temperature
- Pinch fresh nutmeg
- Sea salt and white pepper
- 1 cup grated fontina
- 1/2 pound thinly sliced prosciutto, julienned
- 1 pound dry rigatoni
- 3 tablespoons unsalted butter, diced
Canadian-Bacon Strata
By KrissyW330
This savory breakfast pudding can be prepared the night before through step 2 and baked the next morning
- Butter, softened (for pan)
- 4 English muffins, split, toasted, and cut in half
- 1/2 pound sliced (about 10 slices) Canadian bacon, halved
- 1 1/4 cups shredded (5 ounces) sharp cheddar cheese
- 1/3 cup finely shredded Parmesan cheese
- 8 large eggs
- 3 cups milk
- 1 1/2 tablespoons Dijon mustard
- Coarse salt and ground pepper
- 1/4 teaspoon hot sauce, such as Tabasco
Chipolte Pasta with Shrimp
By KrissyW330
Also great with chicken!
- Chipotle Sauce:
- 1 ounce olive oil
- 1 hot link, cut in 6 bias slices
- 5 (21/25 shrimp), deveined, shelled and butterflied
- 4 ounces heavy cream
- 3 ounces Chipotle Sauce, recipe follows
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 9 ounces cooked penne pasta
- 2 ounces Parmesan, grated
- 1 tablespoon diced tomato
- 1 tablespoon diced scallion
- 1/2 cup BBQ sauce
- 1/4 cup canola oil
- 2 Tbs lemon juice
- 1/2 ounce Dijon mustard
- 1 ounces chipotle paste
- 1/4-ounce red chili flakes
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground black pepper
- Combine all ingredients in blender, puree, cover and refrigerate.