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Recipes
Tortellini Skewers
By chris5863
Mix together the olive oil, pesto and vinegar in a bowl
- 4 tablespoons olive oil
- 2 tablespoons jarred pesto
- 2 teaspoons red wine vinegar
- 2 packages spinach tortellini, cooked and cooled
- 2 pints cherry tomatoes
- 12 ounces fresh mozzarella, cubed
- 1/4 cup minced fresh parsley
Salmon Caponata
By chris5863
Remove leaves from stems of fresh thyme
- 2 tablespoons fresh thyme or 2 teaspoons dried
- 1/2 pound sliced onions
- 1 pound coarsely chopped tomatoes
- 1/2 pound red or yellow pepper strips
- 2 tablespoons rinsed capers
- 1 teaspoon minced garlic in oil
- 1/4 cup red-wine vinegar
- Freshly ground black pepper to taste
- 8 to 12 ounces salmon fillet
Lemony Green Beans
By chris5863
Snap off the stem ends of the green beans, or cut them off in a big bunch with a knife
- 1 pound thin green beans
- 2 tablespoons butter
- Freshly squeezed lemon juice, to taste
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Chicken and Chickpea Chili
By chris5863
Heat 2 Tbs. of the oil in a heavy-duty 6-quart pot over medium-high heat until shimmering hot
- 4-1/2 Tbs. vegetable oil
- 2 lb. boneless skinless chicken thighs, trimmed of excess fat, and cut into 3/4-inch dice
- Kosher salt and freshly ground black pepper
- 2 cups chopped yellow onion
- 2 to 4 medium cloves garlic, chopped
- 1 cup chopped fresh red bell pepper
- 1 fresh habanero chile, chopped
- 2 Tbs. chili powder
- 1 Tbs. ground cumin
- 2 tsp. chopped fresh thyme
- 1 tsp. ground coriander
- 2-1/2 to 3 cups chicken broth (homemade or lower-salt store-bought)
- 3-1/2 cups cooked navy beans (home-cooked or canned from two 15-oz. cans, rinsed and drained)
- 3-1/2 cups cooked chickpeas (home-cooked or canned from two 15-oz. cans, rinsed and drained)
- 1 Tbs. fresh lime juice
- Garnishes: sour cream, cooked crumbled bacon, diced tomato, sliced scallions
The Ultimate Cheesecake
By chris5863
For the Crust: Preheat the oven to 325 degrees F
- Crust:
- 2 cups finely ground graham crackers (about 30 squares)
- 1/2 teaspoon ground cinnamon
- 1 stick unsalted butter , melted
- Filling :
- 1 pound cream cheese , 2 (8-ounce) blocks, soltened
- 3 eggs
- 1 cup sugar
- 1 pint sour cream
- 1 lemon, zested
- 1 dash vanilla extract
- Warm Lemon Blueberries:
- 1 pint blueberries
- 1 lemon , zested and juiced
- 2 tablespoons sugar
Crispy Grilled Cheese
By chris5863
Heat a nonstick or cast-iron skillet over medium-low heat
- 2 slices sourdough sandwich bread or crusty French bread
- Softened butter, for spreading
- 1/4 cup grated Parmesan
- 1/2 cup mixed grated Cheddar, fontina and Gruyere cheese
Steak with spicy balsamic glaze
By chris5863
Place steak in a resealable plastic bag
- 1 pound boneless beef top sirloin steak, about 1-inch thick, trimmed of fat
- 1/2 cup water
- 1/2 cup apple cider
- 1/4 cup Worcestershire sauce
- 1/4 cup balsamic vinegar
- 1/4 teaspoon crushed red pepper
- Nonstick cooking spray
- Salt and ground black pepper
- 1/4 cup honey
Cranberry Apple Stuffed Pork Loin
By chris5863
Preheat an oven to 325 degrees F (165 degrees C)
- 1 cup chicken flavored dry stuffing mix
- 1/2 cup water
- 1 (3 pound) boneless pork loin roast
- 1 cup chopped apple
- 1/3 cup dried cranberries
- 1/3 cup chopped toasted pecans
- 1/4 cup finely chopped onion
- salt and black pepper to taste
Sunday Night Stew
By chris5863
Salt and pepper stew meat
- STEW
- 3 Tablespoons Olive Oil
- 1 Tablespoon Butter
- 2 pounds Beef Stew Meat (chuck Roast Cut Into Chunks)
- Salt And Pepper
- 1 whole Medium Onion, Diced
- 3 cloves Garlic, Minced
- 4 ounces, weight Tomato Paste
- 4 cups Low Sodium Beef Stock Or Broth, More If Needed For Thinning
- Several Dashes Worcestershire
- 1/2 teaspoon Sugar
- 4 whole Carrots, Peeled And Diced
- 2 whole Turnips, Peeled And Diced
- 2 Tablespoons Minced Fresh Parsley
- Mashed Potatoes
- 5 pounds Russet Potatoes, Peeled
- 1 package (8 Ounce) Cream Cheese, Softened
- 1 stick Butter, Softened
- 1/2 cup Heavy Cream
- 1 teaspoon Seasoned Salt
- Salt And Pepper, to taste
Charred Lemon Chicken Piccata
By chris5863
Combine lemon slices, sugar, and garlic in a medium bowl
- 2 small lemons, cut into thin rounds
- 1 1/2 teaspoons sugar
- 4 garlic cloves, halved
- 4 (6-ounce) skinless, boneless chicken breast halves, pounded to 3/4-inch thickness
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil, divided
- 2 tablespoons unsalted butter, divided
- 1 teaspoon grated shallot
- 1/2 teaspoon grated garlic
- 1 oregano sprig
- 1 thyme sprig
- 1/2 cup dry white wine
- 1 cup unsalted chicken stock (such as Swanson)
- 1 teaspoon all-purpose flour
- 1 tablespoon capers, rinsed and drained
- 2 tablespoons chopped fresh flat-leaf parsley