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Recipes
Pesto and Cheese-Filled Chicken Breasts
By sadams1001
Preheat oven to 350°F. Pound chicken breasts between sheets of waxed paper to thickness of 1/4 inch
- 4 boneless, skinless chicken breasts
- 1/2 cup soft, fresh goat cheese (such as Montrachet)
- 1/3 cup Thyme Pesto
- 1 teaspoon minced shallot or green onion
- 2 tablespoons olive oil
- All purpose flour
Spice-Crusted Pork Tenderloin with Andouille Sausage Gravy
By sadams1001
Preheat oven to 400°F. Melt butter in heavy small saucepan over medium-low heat
- 3 tablespoons butter
- 3 tablespoons all purpose flour
- 1/2 cup minced red bell pepper
- 1/4 cup minced onion
- 1 1/2 cups canned low-salt chicken broth
- 1/2 cup 1/4-inch cubes andouille sausage* (about 2 ounces)
- 1/4 teaspoon cayenne pepper
- 2 tablespoons ground cumin
- 2 tablespoons ground coriander
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 24 ounces pork tenderloin, cut into 4 pieces
- 3 tablespoons olive oil
- 2 tablespoons minced fresh parsley
Coffee Cake
By sadams1001
Mix butter and sugar. Add rest of ingredients except buttermilk & soda
- 3 cups flour
- 2 cups sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 3/4 cup butter
- 2 cups buttermilk
- 2 teaspoon baking soda
Egg Drop Soup
By sadams1001
In a medium saucepan over high heat, bring broth and ginger to a boil
- 2 cans (14 1/2 ounces each) reduced-sodium chicken broth
- 1 teaspoon fresh ginger, grated
- 2 large eggs, beaten
- 2 green onions, chopped (about 1/2 cup)
- 1/2 teaspoon toasted sesame oil
- soy sauce)
Quick Paella
By sadams1001
The ideal summer dinner—without the labor required for the traditional Spanish version
- 3/4 pound cooked chorizo or linguiça sausage, cut into chunks
- 4 tablespoons olive oil
- 1 1-pound bag saffron rice (such as Vigo)
- 1 9-ounce package frozen artichoke hearts, thawed and drained
- 1 8-ounce jar roasted red peppers, drained and sliced
- 2 cups chicken or fish broth, or wine
- 1 pound large shrimp, peeled
- 1 cup frozen peas, defrosted
Italian Chicken Soup
By sadams1001
Heat oil in heavy large saucepan over medium heat
- 1 tablespoon olive oil
- 1 green bell pepper, diced
- 1 small onion, chopped
- 3 large garlic cloves, chopped
- 1 tablespoon dried basil
- 2 teaspoons fennel seeds
- 1/4 teaspoon dried crushed red pepper
- 6 cups canned low-salt chicken broth
- 2 medium zucchini, diced
- 1 carrot, diced
- 1 9-ounce package fresh cheese ravioli
- 1 1/2 cups diced cooked chicken
- Grated Parmesan cheese
Chile-Rubbed Chicken Breast with Kale, Quinoa and Brussels Sprouts Salad
By sadams1001
Bring 2 cups water to a boil in a small saucepan
- 1 cup dried quinoa
- Kosher salt and freshly ground black pepper
- 1/2 cup plus 3 tablespoons extra-virgin olive oil
- 1 teaspoon ground chipotle powder
- 1 teaspoon chopped fresh oregano
- 2 small garlic cloves, grated on a rasp, separated
- 4 skinless, boneless chicken breast halves
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoon minced shallot (from about 1/2 small)
- 2 large bunches kale, center stems removed and leaves thinly sliced crosswise (about 1 1/2 pounds total)
- 12 ounces Brussels sprouts, trimmed and cored, finely grated or shredded with a knife
- 1/2 cup toasted almonds, chopped (about 2 ounces)
- 1 cup crumbled Cotija cheese (about 4 ounces)
Pork with Gorgonzola Sauce
By sadams1001
For pork: Oil large rimmed baking sheet
- Pork:
- 1/4 cup Dijon mustard
- 1 tablespoon olive oil
- 1 tablespoon dried thyme
- 2 3/4-pound pork tenderloins
- Gorgonzola sauce:
- 1 tablespoon butter
- 1 tablespoon all purpose flour
- 1 cup whipping cream
- 1/4 cup dry white wine
- 1/4 cup canned low-salt chicken broth
- 1 cup crumbled Gorgonzola cheese (about 4 ounces)
Tilapia and Mashed Yams with Pancetta-Sage Breadcrumbs
By sadams1001
Don't have 60 minutes to roast a root vegetable? Try cooking yams in a microwave for about five minutes on each sid
- 2 ounces thinly sliced pancetta (Italian bacon), chopped
- 1 cup fresh breadcrumbs (from French or sourdough bread with crust, ground in processor)
- 1 tablespoon plus 1 1/2 teaspoons chopped fresh sage
- 2 pounds medium yams (red-skinned sweet potatoes), pierced all over with fork
- 3 tablespoons butter, divided
- 4 5-to 6-ounce tilapia fillets or eight 2-to 3-ounce fillets
Osso Buco with Mushroom Sauce
By sadams1001
Preheat oven to 275°F. In a heavy ovenproof kettle large enough to hold veal shanks in one layer heat 1 tables...
- six to eight 2-inch-thick veal shanks (5 pounds total), each tied securely with kitchen string to keep meat attached to bone
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1 1/2 pounds onion, sliced thin
- 2 celery ribs, sliced thin
- 1/2 pound fresh cremini or white mushrooms, tough stem ends trimmed
- 1/2 pound fresh shiitake mushrooms, stems discarded
- 1/2 pound fresh Portobello mushrooms, stems discarded
- 3/4 teaspoon dried thyme, crumbled
- 1/2 cup dry vermouth or dry white wine
- 1 tablespoon fresh lemon juice
- 1/2 to 3/4 cup water
- 1 to 2 tablespoons balsamic vinegar, or to taste
- 1/4 cup fresh parsley leaves, washed well, spun dry, and minced
- Accompaniment: cooked couscous