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Recipes
Vanilla Frosting
By Pollin
In bowl of electric mixer fitted with flat beater beat sugar, butter, milk, vanilla, and salt on low till combined
- 6 cups confectioners sugar sifted
- 2 sticks unsalted butter
- 4 1/2 Tbsp. milk
- 2 tsp. vanilla
- 1/4 tsp. salt
- Food coloring
- All ingredients room temp
Chicken And Broccoli With Peanut Sauce
By Pollin
1. Cut, mince, dice - chicken, garlic, scallion, red bell pepper
- 1 tablespoon coconut oil
- 1 1/2 pound boneless chicken breast, cut into 1-inch chunks
- 2 cloves minced garlic
- 1 scallion, diced
- 1/2 red bell pepper, diced
- 3 tablespoons peanut butter
- 1 tablespoon tamari
- 1 teaspoon sriracha
- 1/4 cup chicken broth (additional if a thinner consistency is desired)
- 3 cups broccoli
- 1/2 teaspoon red pepper flakes, optional
- 1/4 cup dry roasted unsalted peanuts
- Cilantro
- I like to double sauce
Green Bean Casserole
By Pollin
Preheat the oven to 350 degrees F
- 1/3 * 1/3 stick butter
- 1/2 * 1/2 cup diced onions
- 1/2 * 1/2 cup sliced fresh mushrooms (shitake)
- 2 * 2 cups sliced green beans
- 3 * 3 cups chicken broth
- 1 * 1 (10 3/4-ounce) can cream of mushroom soup
- 1 * 1 (2.8-ounce) can French-fried onion rings
- * Pinch House Seasoning, recipe follows
- 1 * 1 cup grated Cheddar
Cranberry Salsa Dip with Cream Cheese
By Pollin
Finely chop cranberries in food processor
- 1 12oz bag of fresh cranberries rinsed and drained
- 1/4 cup minced green onions
- 2 small jalapeno peppers
- 1/2 cup sugar
- 1/4 cilantro
- 2 Tbl finely grated ginger
- 2 Tbl fresh lemon juice
- 2 8oz packages of cream cheese
Shrimp Salad Cucumber Noodle Caesar
By Pollin
Place all of the ingredients (including the anchovy, if using) for the dressing into the bottom of a large bowl and...
- For the shrimp and salad:
- 6 cups chopped romaine lettuce
- 1 English seedless cucumber, Blade A, noodles trimmed
- 2 tablespoons extra virgin olive oil
- 1 pound medium shrimp, deveined, shells on
- 1/2 teaspoon garlic powder
- salt and pepper
- 1 avocado, peeled, pitted, sliced thinly
- For the Caesar dressing*:
- 1/2 cup plain nonfat Greek yogurt
- 1/4 cup grated Parmesan cheese
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons Worcestershire sauce
- 1 clove garlic, pressed
- 1 teaspoon Dijon mustard
- 3 tablespoons freshly squeezed lemon juice
- 1/4 teaspoon sea salt
- pinch of black pepper
- optional: 2 anchovy fillets, mashed (or 2 teaspoons anchovy paste)
- or use your favorite bottled Caesar dressing.
Caprese Chicken Thighs
By Pollin
Preheat your oven to 350°F
- 1/2 1/2 1/2 tablespoon butter
- 6 6 6 medium boneless, skinless, chicken thighs
- to and pepper to taste
- 2 2 2 cups basil leaves
- 1/2 1/2 1/2 cup olive oil
- 1/4 1/4 1/4 cup pine nuts
- 5 5 5 ounces sliced tomato
- 6 6 6 ounces mozzarella cheese, sliced
- to added garlic to the pesto and balsamic drizzle on chicken before baking.
Tomato Soup
By Pollin
1. Adjust oven rack to upper-middle position and heat oven to 450°F
- 2 (28-ounce) cans whole tomatoes packed in juice, drained, 3 cups juice reserved
- 1 1/2 tablespoons dark brown sugar
- 4 tablespoons unsalted butter
- 4 large shallots, minced (about 1/2 cup)
- 1 tablespoon tomato paste
- Pinch ground allspice
- 2 tablespoon all-purpose flour
- 1 3/4 cups chicken stock, homemade or canned low-sodium
- 1/2 cup heavy cream
- 3 tablespoons brandy or dry sherry
- 1 tsp Salt and 1/8 cayenne pepper
- For Grilled Cheese
- 3 ounces cheese (preferably mild cheddar) or combination of cheese, grated on large holes of box grater (about 3/4 cup)
- 4 slices (1/2 inch-thick) from white sandwich bread, such as Pepperidge Farm Toasting White
- 2 tablespoons butter (preferably salted), melted
Pineapple Grilled, Aged Cheddar & Ham
By Pollin
A super-simple and delicious appetizer for your next party or get together
- Pineapple, cut into small cubes
- Salt and pepper, to taste
- Prosciutto, cut into small cubes
- Aged Cheddar, cut into small cubes
- Toothpicks
Zucchini Involtini
By Pollin
The pictures here show the involtini stuffed with herbed ricotta as well as herbed ricotta mixed with sautéed char...
- 1 pound zucchini, about 2 large
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- Kosher salt
- Freshly cracked pepper
- 10 ounces Swiss chard, leaves removed and finely chopped, stems reserved for another use
- 1 1/2 cups high-quality whole milk ricotta
- Zest from one lemon
- 1 teaspoon fresh thyme leaves, finely chopped
- 1 1/2 cups favorite fresh tomato sauce
- Parmigiano Reggiano, for serving, optional
Penne Puttanesca
By Pollin
In a saucepan over medium heat, warm the olive oil
- 1/2 * 1/2 cup extra-virgin olive oil
- 1 * 1 small white onion, minced
- 4 * 4 garlic cloves, finely sliced
- 2 * 2 lb. plum tomatoes, seeded and diced
- 1 * 1 cup pitted and sliced Kalamata, nicoise
- or gaeta olives
- 1/4 * 1/4 cup drained capers
- 1/4 * 1/4 cup coarsely chopped cured anchovy fillets
- 1/4 * 1/4 tsp. crushed red pepper flakes
- * Salt and freshly ground pepper, to taste
- 2 * 2 Tbs. finely chopped fresh flat-leaf parsley
- 1 * 1 lb. dried penne pasta