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Recipes
Blue Cheese-Stuffed Pork Chops with Pears
By KrissyW330
Wendy Kalen, Cooking Light OCTOBER 2011
- 4 (4-ounce) boneless center-cut loin pork chops, trimmed
- 1/2 cup (2 ounces) crumbled blue cheese
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 1/2 teaspoons olive oil
- 1 1/2 teaspoons butter
- 1 ripe pear, cored and cut into 16 wedges
Pan-Grilled Sausages with Apples and Onions
By KrissyW330
Preparation Melt 1 tablespoon butter in large skillet over medium heat
- 3 tablespoons butter
- 4 fully cooked sausages (13 ounces total)
- 1 medium onion, sliced
- 1 medium-size tart apple, such as Granny Smith, peeled, cored, sliced
- 1 cup apple cider or apple juice
- 2 tablespoons chopped fresh sage
- 2 tablespoons fresh lemon juice
The Classic Champagne Cocktail
By KrissyW330
Metropolitan Hotel, New York City circa 1935
- 1 cube sugar
- bitters
- 1 ounce Cognac
- 5 ounces chilled Champagne
Crispy Onion Straws
By KrissyW330
Slice onion very thin. Place in a baking dish and cover with buttermilk and soak for at least an hour
- 1 whole Large Onion
- 2 * 2 cups Buttermilk
- 2 * 2 cups All-purpose Flour
- 1 * 1 Tablespoon (scant) Salt
- * ¼ teaspoons (to 1/2 Teaspoon) Cayenne Pepper
- 1 * 1 quart (to 2 Quarts) Canola Oil
- * Black Pepper To Taste
Mustard-Roasted Potatoes
By KrissyW330
Molly Stevens
- Nonstick vegetable oil spray
- 1/2 cup whole grain Dijon mustard
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons (1/4 stick) butter, melted
- 2 tablespoons fresh lemon juice
- 3 garlic cloves, minced
- 1 tablespoon dried oregano
- 1 teaspoon finely grated lemon peel
- 1 teaspoon coarse kosher salt
- 3 pounds 1- to 1 1/2-inch-diameter mixed unpeeled red-skinned and white-skinned potatoes, cut into 3/4-inch-wide wedges
Deep-Fried Bocconcini with Spicy Tomato and Garlic Chutney
By KrissyW330
For the bocconcini: Drain the bocconcini and pat dry with paper towels
- Bocconcini:
- 16 16 16 (1-inch diameter) balls bocconcini mozzarella cheese
- 2 2 2 cups all-purpose flour
- Kosher salt and freshly ground black pepper
- 4 4 4 eggs, beaten
- 3 3 3 cups seasoned Italian-style bread crumbs
- Vegetable oil, for frying
- Chutney:
- 8 8 8 cloves garlic
- 1 1 piece 1 (1-inch) piece fresh ginger, peeled and coarsely chopped
- 1/4 1/4 1/4 teaspoon kosher salt, plus more for seasoning
- 1/2 1/2 1/2 cup red wine vinegar
- 1/4 1/4 1/4 cup sugar
- 2 2 2 tablespoon extra-virgin olive oil
- 1 1 1 teaspoon ground cumin
- 1/4 1/4 1/4 teaspoon cayenne pepper
- 1 1 can 1 (15-ounce) can diced tomatoes
Pistachio-Chai Muffins
By KrissyW330
1. Preheat oven to 375°. 2
- 7 9/10 ounces all-purpose flour (about 1 3/4 cups)
- 1/2 cup packed brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 chai blend tea bags, opened
- 1 cup low-fat buttermilk
- 1/4 cup butter, melted
- 1 1/2 teaspoons vanilla extract, divided
- 1 large egg, lightly beaten
- Cooking spray
- 1/3 cup shelled dry-roasted pistachios, chopped
- 1/2 cup powdered sugar
- 1 tablespoon water
Maple-Roasted Chicken With Sweet Potatoes
By KrissyW330
A maple syrup glaze gives chicken a bit of sweetness that matches well with the roasted sweet potatoes and mellow o...
- 1 3 1/2- to 4-pound chicken, cut into 8 pieces
- 1 yellow onion, cut into 1-inch wedges
- 2 small sweet potatoes, peeled and cut into 1-inch chunks
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 tablespoons maple syrup
- 6 sprigs fresh thyme
Mac ’n’ Cheese
By KrissyW330
Experience mac ’n’ cheese in a decadent new way as Chef Wolfgang Puck, founder of the award-winning CUT steakho...
- 6 tablespoons (3/4 stick) unsalted butter, plus more for greasing
- 6 tablespoons all-purpose flour
- 1 bay leaf
- 4 cups milk
- 1 1/4 cups crème fraîche
- 1 1/2 teaspoon fleur de sel, plus more, to taste
- 3 3/4 cups mozzarella cheese, shredded
- 1 3/4 cups aged cheddar cheese, shredded
- Freshly ground white pepper, to taste
- 1 pound cavatappi pasta, cooked al dente, cooled in ice water and drained
- 3/4 cup fresh brioche bread crumbs
Maple-Bourbon Pumpkin Pie
By KrissyW330
Preheat oven to 350°. Fit dough into a 9-inch pie plate
- 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
- 3/4 cup evaporated fat-free milk
- 1/2 cup maple syrup
- 1/3 cup packed dark brown sugar
- 3 tablespoons bourbon
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 large eggs
- 1 large egg white
- 1 (15-ounce) can unsweetened pumpkin
- 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
- 1 tablespoon maple syrup