Adrienne30343's profile page
Recipes
Roast Turkey in a Four-Pepper Rub
By adrienne30343
1.) Preheat oven to 325°
- 16-20 lb. All-Natural Turkey
- 1/2 cup olive oil
- 3/4 - 1 cup ground Olde Thompson All-Natural Gourmet Four Pepper Blend
- 4 tsp. Olde Thompson All-Natural Himalayan Pink Salt
Lighter Blue-Plate Special
By adrienne30343
1.) Preheat oven to 450°
- 2 small carrots, chopped
- 2 celery stalks, chopped
- 1/4 medium onion
- 1/4 cup panko
- 1 large egg white
- 3/4 lb. ground beef sirloin
- coarse salt and ground pepper
- 1/4 cup homemade or store-bought bbq sauce
- 1 lb. baking potatoes, peeled and sliced 1/2" thick
- 3/4 cup low-fat buttermilk
- 1 lb. green beans, stem ends removed
- 1 tsp olive oil
Grilled Rosemary Shrimp Kebabs
By adrienne30343
1.) Place shrimp in a large bowl and toss with olive oil, rosemary and pepper
- 16 large shrimp, peeled and deveined
- 2 Tbsp olive oil
- 2 Tbsp fresh rosemary
- Pepper to taste
- 16 red new potatoes
- 1 1/2 large, red onions, cut into chunks
- 8 wooden or metal skewers
- Lemon wedges (optional)
Blender Gazpacho with Bruschetta
By adrienne30343
1.) Put all gazpacho ingredients in a blender, starting with the liquids
- For the gazpacho:
- 2 cups tomato juice
- 1 Tbsp red-wine vinegar
- 2 Tbsp fresh lemon juice
- 2 Tbsp olive oil
- 2 medium cucumbers, peeled, seeded and roughly chopped
- 1 red bell pepper, roughly chopped
- 1/2 small sweet onion, roughly chopped
- 1 medium tomato, roughly chopped
- 1/2 cup fresh basil leaves, loosely packed
- Salt and pepper to taste
- Hot sauce to taste (optional)
- For the bruschetta:
- 1/2 French baguette, cut into 1/2-inch thick slices
- 2 ripe avocados, diced
- 4 oz lump crabmeat, drained
- 2 Tbsp fresh lemon juice
- 1 Tbsp chopped fresh basil leaves
- Salt and pepper to taste
Grilled Shrimp with Garlic (Gambas Al Ajillo)
By adrienne30343
1.) Heat the grill to medium
- 3/4 cup olive oil
- 3 Tbsp freshly chopped thyme leaves
- 1 1/2 Tbsp ancho chili powder
- 24 large shrimp, peeled and deveined
- salt and freshly ground black pepper
- 6 cloves garlic, coarsely chopped, plus 3 thinly sliced
- Fresh oregano leaves, for garnish
- Special equipment: wooden skewers soaked in water
Big Chewy Oatmeal-Raisin Cookies
By adrienne30343
1. Adjust oven racks to low and middle positions; heat oven to 350°
- 1 1/2 cup unbleached all-purpose flour
- 1 1/2 cup raisins (optional)
- 1/2 tsp table salt
- 1/2 tsp baking powder
- 1/4 tsp fresh ground nutmeg
- 2 sticks unsalted butter (1/2 pound), softened but still firm
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 eggs
- 3 cups rolled oats
Meyer Lemon and Bing Cherry Cupcakes
By adrienne30343
1.) In a small saucepan, whisk together the agave nectar, lemon zest and lemon juice
- 1 3/4 cup agave nectar
- grated zest and juice of 6 Meyer lemons
- 24 fresh Bing cherries, pitted and diced
- 2 tsp salt
- 1/2 cup garbanzo and fava bean flour
- 1 1/2 cup brown rice flour
- 1 cup potato starch
- 1/2 cup arrowroot
- 1 Tbsp plus 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp xanthan gum
- 3/4 cup coconut oil
- 3/4 cup homemade applesauce or store-bought, unsweetened applesauce
- 1 Tbsp pure vanilla extract
- 1 Tbsp pure lemon extract
- 2/3 cup hot water
- Vanilla frosting
Protein-Packed Breakfast Scramble
By adrienne30343
1.) In a bowl, whisk together egg, egg whites and tofu; season with salt and pepper
- 1 large egg, plus 3 large egg whites
- 4 ounces, soft silken tofu, drained
- coarse salt and pepper
- 1 tsp olive oil
- 1 bell pepper (ribs and seeds removed), chopped
- 1 scallion, white and green parts separated and thinly sliced
Light Italian Wedding Soup
By adrienne30343
1.) In a bowl, combine turkey, garlic, egg, breadcrumbs, Parmesan, I tsp salt, and 1/4 tsp pepper
- 1 lb. ground dark-meat turkey (93% lean)
- 2 garlic cloves, minced
- 1 large egg, lightly beaten
- 1/2 cup plain dried breadcrumbs
- 1/4 cup grated Parmesan, plus more for serving
- coarse salt and ground pepper
- 1 Tbsp olive oil
- 1 medium onion, halved and thinly sliced
- 2 cans (14.5 ounces each) reduced-sodium chicken broth
- 2 cans (14.5 ounces each) diced tomatoes in juice
- 2 heads escarole (2 lbs. total), cored, trimmed and coarsely chopped
Coconut Snowball Cupcakes
By adrienne30343
Make the Coconut Cupcakes: 1
- For the Coconut Cupcakes:
- 2 cups cake flour
- 1/2 cup AP flour
- 2 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 6 Tbsp (3/4 stick) unsalted butter, softened
- 1/2 cup shortening, at room temperature
- 1 1/2 cup sugar
- 1 tsp pure vanilla extract
- 1 large egg
- 1 cup ice water
- 2 large egg whites
- 1/2 tsp cream of tartar
- 1/2 cup shredded sweetened coconut
- For the Coconut Pastry Cream:
- 2 cups half-and-half
- 1 cup unsweetened coconut flakes
- 6 large egg yolks
- 1/2 cup sugar
- 3 Tbsp AP flour
- 1/4 tsp salt
- 1 tsp pure vanilla extract
- For the Coconut Frosting:
- 1 1/2 cup sugar
- 1/3 cup AP flour
- 1 1/2 cup milk
- 1/3 cup heavy cream
- 1 1/2 cup (3 sticks) unsalted butter, soft but cool, cut into small pieces
- 1 tsp pure vanilla extract
- 1/2 cup coconut pastry cream
- To Assemble the Cupcakes:
- 1/2 cup shredded, sweetened coconut