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Recipes
Whiskey-Cheese Fondue
By KrissyW330
In a bowl, toss the cheddar and Jack cheeses with the cornstarch
- 1 pound extra-sharp cheddar cheese, shredded
- 1/2 pound Monterey Jack cheese, shredded
- 2 tablespoons cornstarch
- 2 garlic cloves, halved
- 1 cup dry white wine
- 3 tablespoons whiskey
- Salt and freshly ground pepper
- Crusty bread, breadsticks and carrot sticks, for serving
Pink Halo
By KrissyW330
Created by China Grill, New York City Oprah
- Grenadine
- Sugar
- 1 ounce Stoli Razberi or other raspberry-infused vodka
- 5 ounces champagne
- Berries to garnish
Buttermilk Fried Chicken Recipe
By KrissyW330
Makes 4 to 6 servings Directions In a small bowl, mix together tarragon, paprika, onion powder, 2 tsp
- 1 Tbsp. dried tarragon
- 1 Tbsp. paprika
- 1 Tbsp. onion powder
- 1 Tbsp. plus 2 tsp. kosher salt, divided
- 1 Tbsp. plus 1 tsp. ground black pepper, divided
- 2 tsp. garlic powder
- 1 tsp. dried oregano
- 1 tsp. dried thyme
- 1 tsp. cayenne pepper
- 1 (3 1/2-pound) chicken, cut into 8 pieces
- 2 Tbsp. fresh minced parsley
- 1 cup buttermilk
- 1 1/2 cups all-purpose flour
- Vegetable oil for frying
- Creole shrimp recipe
- Cheddar grits recipe
- Cornmeal waffles with apple cider syrup recipe
Homemade Buttermilk
By KrissyW330
Directions Place the vinegar in a glass-measuring cup, and add enough milk to make 1 cup total liquid
- 4 1/2 teaspoons white vinegar, or fresh lemon juice
- 1 cup milk
Mini Beef Wellingtons
By KrissyW330
Tender beef inside and flaky bread on the outside
- 2 tablespoons olive oil
- 2 pounds beef tenderloin, cut into 24 (1-inch) cubes
- Kosher salt
- Freshly ground black pepper
- 10 ounces cremini mushrooms, stemmed and finely chopped
- 1 large shallot, finely chopped
- 2 sheets frozen puff pastry, thawed
Wasabi Aoili
By KrissyW330
Prepare wasabi aioli by combining mayonnaise, wasabi powder, garlic powder, and lime juice and chill
- 1/3 cup mayonnaise
- 1 teaspoon wasabi powder
- 1/2 teaspoon garlic powder
- 1 teaspoon fresh lime juice
Braised Cannellini Beans with Kale
By KrissyW330
In a 3-quart La Chamba clay oval casserole dish set over a diffuser, or in a Dutch oven set directly on the stoveto...
- 3 Tbs. olive oil
- 1 yellow onion, diced
- 3 garlic cloves, thinly sliced
- 3 fresh thyme sprigs
- 1 cup dried cannellini beans, soaked overnight, drained and rinsed
- 2 cups chicken broth
- 1 cup water
- Kosher salt and freshly ground pepper, to taste
- 1/2 bunch kale, ribs removed, leaves thinly sliced crosswise
- 1 Tbs. chopped fresh flat-leaf parsley
Spicy Poblano and Corn Soup
By KrissyW330
. Place 1 cup corn and 1 1/2 cups milk in a Dutch oven
- 1 (16-ounce) package frozen baby gold and white corn (such as Birds Eye), thawed and divided
- 2 cups fat-free milk, divided
- 4 poblano chiles, seeded and chopped (about 1 pound)
- 1 cup refrigerated prechopped onion
- 1 tablespoon water
- 3/4 teaspoon salt
- 1/2 cup (2 ounces) reduced-fat shredded sharp cheddar cheese
Arugula Salad with Prosciutto and Oyster Mushrooms
By KrissyW330
When he was a boy, Fabio Trabocchi loved foraging for mushrooms in the woods around his house
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1 pound oyster mushrooms, thickly sliced
- Salt and freshly ground pepper
- 1/4 cup aged balsamic vinegar
- 1 teaspoon finely grated lemon zest
- 4 inner celery ribs, cut into 2-by-1/4-inch matchsticks, plus 1/4 cup celery leaves, for garnish
- 10 cups baby arugula (10 ounces)
- 6 ounces Pecorino Toscano, shaved with a vegetable peeler (1 1/2 cups)
- 6 ounces thinly sliced prosciutto di Parma
Brussels Sprouts with Pecans
By KrissyW330
Melt butter in a large nonstick skillet over medium-high heat
- 2 teaspoons butter
- 1 cup chopped onion
- 4 garlic cloves, thinly sliced
- 8 cups halved and thinly sliced Brussels sprouts (about 1 1/2 pounds)
- 1/2 cup fat-free, less-sodium chicken broth
- 1 1/2 tablespoons sugar
- 1/2 teaspoon salt
- 8 teaspoons coarsely chopped pecans, toasted