KrissyW330's profile page
Recipes
Red Lettuce, Asian Pear, and Mint Salad
By KrissyW330
Toss lettuce, Asian pear, mint, salt, pepper, and 6 tablespoons vinaigrette in a large bowl
- 2 heads red-leaf lettuce, torn into 2-inch pieces
- 1 Asian pear, quartered and thinly sliced
- 1 1/2 cups loosely packed fresh mint leaves
- Coarse salt and freshly ground pepper, to taste
- Champagne-Shallot Vinaigrette
- Parsley Toasts, for serving
Smoky Pork Pappardelle
By KrissyW330
For the luscious meat sauce here, Gerard Craft braises pork with apples and honey, which adds some unexpected sweet...
- One 2-pound piece of boneless pork shoulder
- Smoked sea salt
- 2 tablespoons canola oil
- 1 Granny Smith apple, cut into 1-inch dice
- 1 medium onion, cut into 1-inch dice
- 1 carrot, cut into 1-inch dice
- 1 celery rib, cut into 1-inch dice
- 2 garlic cloves, crushed
- 3 thyme sprigs
- 1/2 cup tomato paste
- 1 cup dry white wine
- 2 cups chicken stock or low-sodium broth
- 1/3 cup Champagne vinegar
- 3 tablespoons honey
- 3 tablespoons mascarpone cheese
- Freshly ground pepper
- 1 pound pappardelle
- 1 tablespoon chopped flat-leaf parsley
- Extra-virgin olive oil, for drizzling
Sweet Potato Cheesecake
By KrissyW330
Preheat oven to 350°. To prepare crust, combine first 4 ingredients, tossing with a fork until well blended
- Crust:
- 2 cups graham cracker crumbs (about 12 cookie sheets)
- 3 tablespoons sugar
- 2 tablespoons butter, melted
- 1 tablespoon water
- Cooking spray
- Filling:
- 1/2 cup vanilla fat-free yogurt
- 2 (8-ounce) blocks 1/3-less-fat cream cheese, softened
- 2 (8-ounce) blocks fat-free cream cheese, softened
- 1/3 cup all-purpose flour
- 1 1/4 cups sugar
- 1 tablespoon vanilla extract
- 1 tablespoon light molasses
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 3 large eggs
- 2 (15-ounce) cans sweet potatoes, drained
Mexican Tuna Tostadas
By KrissyW330
Adeena Sussman
- 8 corn tortillas (6 inches each)
- 3 tablespoons canola oil
- 3/4 teaspoon salt
- 1/2 teaspoon finely chopped chipotle pepper
- 2 tablespoons fresh lime juice
- 1 tablespoon tequila
- 1/2 teaspoon adobo sauce
- 1/2 teaspoon ground cumin
- 1/4 teaspoon sugar
- 1 pound sushi-grade tuna, cut into 1/4-inch cubes
- 1 avocado, cut into 1/4-inch cubes
- 3 scallions (green part only), thinly sliced
- 3 tablespoons hulled pumpkin seeds
Rotini and Cheese
By KrissyW330
Marcia Smart, Cooking Light NOVEMBER 2010
- 2 bacon slices
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 cup finely chopped onion
- 2 garlic cloves, minced
- 1 1/2 teaspoons all-purpose flour
- 2 teaspoons Dijon mustard
- 1 cup 1% low-fat milk
- 3/4 cup (3 ounces) shredded sharp cheddar cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 5 cups hot cooked rotini (about 8 ounces uncooked pasta)
- 3/4 cup frozen green peas, thawed
Sweet-Potato Meringue Pie
By KrissyW330
This dish looks like a pumpkin pie, but the filling is actually made with sweet potato
- 1 cup (4 ounces) pecan halves
- 11 whole graham crackers, broken
- 4 teaspoons minced fresh ginger
- 2 tablespoons dark brown sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
Crabmeat and Brie Fondue
By KrissyW330
Recipe courtesy Emeril Lagasse, 2005
- 4 tablespoons unsalted butter
- 1/4 cup minced shallots
- 2 cups heavy cream
- 8 ounces brie, trimmed of rind
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground white pepper
- 1 pound lump crabmeat, picked clean of shells and cartilage
- 1 tablespoon chopped fresh parsley leaves
- 2 to 3 tablespoons Tomato Confit, recipe follows
- French bread or focaccia croutons, for serving
- 1/4 pound plum tomatoes, cored, halved, and seeded
- 1/2 teaspoon kosher salt
- 1 fresh rosemary sprig
- 1 large clove garlic, peeled and smashed
- Olive oil, as needed
Blue Cheese Aioli
By KrissyW330
In a bowl, mash to blend. Refrigerate
- 1 teaspoon minced garlic
- 1/4 cup crumbled blue cheese
- 1 cup mayonnaise
Big Martha's Mashed Potatoes
By KrissyW330
This delicious recipe for mashed potatoes came from Martha's mother, Mrs
- 3 1/2 pounds white or Yukon Gold potatoes
- Coarse salt and freshly ground pepper
- 8 ounces cream cheese, softened
- 4 ounces (1 stick) unsalted butter, softened
- 1/4 cup whole milk, warmed
- 1/2 cup heavy cream, warmed
Artichoke and Watercress Soup
By KrissyW330
Heat the olive oil in a large saucepan over medium heat
- 2 tablespoons olive oil
- 2 celery stalks, chopped
- 2 cloves garlic, chopped
- 1 medium onion, chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups low-sodium chicken broth, plus extra, as needed
- One 12-ounce package frozen artichoke hearts, thawed
- 1 packed cup fresh watercress (about 1 ounce)
- 1 tablespoon chopped fresh cilantro
- Lemon wedges