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Recipes
Italian Seven-Layer Dip
By chris5863
Preheat the oven to 350 degrees F
- Crostini:
- 1 baguette, thinly sliced
- 1/4 cup extra-virgin olive oil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- Freshly ground black pepper
- Dip:
- 2 cups ricotta
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cups grape tomatoes, halved
- 1/2 cup chicken stock
- 5 cloves garlic, chopped
- 12 ounces spicy Italian sausage, casings removed
- 1/2 cup sliced pepperoncini, drained
- One 12-ounce jar marinated artichoke hearts, drained and chopped
- One 12-ounce jar roasted red peppers, drained and chopped
- One 8-ounce container fresh mozzarella ciliegine, drained and cut in half
- 8 leaves basil, cut into chiffonade
Ultimate Grilled Cheese
By chris5863
Preheat the oven to 400 degrees
- 12 slices thick-cut bacon, such as Nodine's applewood smoked
- 1 cup good mayonnaise
- 1/4 cup Dijon mustard
- 1/4 cup freshly grated Parmesan cheese
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 white pullman loaf or sourdough bread, sliced 1/2 inch thick (12 slices)
- 6 tablespoons salted butter, at room temperature
- 6 ounces aged Gruyere or Comte cheese
- 6 ounces extra-sharp Cheddar, such as Cabot or Shelburne Farms
Chinese Poached Chicken Breasts with Star Anise
By chris5863
In a large saucepan, combine the broth, carrots, the 5 scallions, the smashed ginger, the garlic, brown sugar, soy ...
- 3 1/2 cups canned low-sodium chicken broth or homemade stock
- 2 carrots, cut diagonally into 1/2-inch slices
- 6 scallions including green tops, 5 cut into 4-inch lengths, 1 chopped
- 6 1/2-inch slices peeled fresh ginger, smashed, plus 2 tablespoons minced fresh ginger
- 4 cloves garlic, smashed
- 1/4 cup brown sugar, preferably dark
- 1/4 cup soy sauce
- 5 whole star anise
- 3 cinnamon sticks
- 6 black peppercorns
- 1/4 teaspoon salt
- 1/4 cup dry sherry
- 4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
Basic Pizza Sauce
By chris5863
1. Heat oil in a medium saucepan over medium heat
- 2 ta ble spoons extra-virqin olive oil
- 5 garlic doves, minced
- 1 (28-ounce) can San Marxano tomatoes
- 112 teaspoon kosher salt
- 112 teaspoon dried oregano
Mushroom and Grape Crostini
By chris5863
Preheat the oven to 400 degrees F
- For the crostini:
- 1/2 baguette, cut into twenty-four 1/4-inch slices
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon salt
- For the spread:
- 1/2 cup mascarpone cheese, chilled
- 1 tablespoon chopped chives
- 1/4 teaspoon kosher salt
- For the topping:
- 1/2 pound assorted mushrooms, torn and cut into bite sized pieces
- 1 cup red grapes, halved
- 5 sprigs fresh thyme, leaves removed and stems discarded
- 2 shallots, sliced into rounds
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt
- 1 teaspoon sherry vinegar
- 24 shavings of Parmesan
Apricot Stuffed Pork Sholder with Soy-Honey Glaze
By chris5863
Pork shoulder is a succ ulent cut that's best braised or roasted slowly
- 8 garlic cloves . peeled
- 10 dried apricot halves
- One 5 pound boneless pork shoulder roast
- Salt and freshly ground black pepper
- Crushed red pepper
- 3 tablespoons mirin (sweet rice wine) or sweet sherry
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 2 tablespoons toasted sesame oil
Breakfast stuffed baked Tomatoes
By chris5863
Preheat oven to 350 Cut the top off of each tomato far enough down to take the entire stem and set the top aside
- 4 Large Red Tomatoes, firm to the touch
- 4 Large eggs
- 2 English muffins halved
- 4 t chopped tarragon divided
- 4 t Stilton Blue cheese divided
- Salt and Pepper
Pasta Primavera
By chris5863
Preheat the oven to 450 degrees F
- 3 carrots, peeled and cut into thin strips
- 2 medium zucchini or 1 large zucchini, cut into thin strips
- 2 yellow squash, cut into thin strips
- 1 onion, thinly sliced
- 1 yellow bell pepper, cut into thin strips
- 1 red bell pepper, cut into thin strips
- 1/4 cup olive oil
- Kosher salt and freshly ground black pepper
- 1 tablespoon dried Italian herbs or herbes de Provence
- 1 pound farfalle (bowtie pasta)
- 15 cherry tomatoes, halved
- 1/2 cup grated Parmesan
The Southfield Store Holiday French Toast
By chris5863
Whisk together the eggs and heavy cream in a large bowl and add the granulated sugar, cinnamon, nutmeg, vanilla and...
- The Southfield Store Apple Cranberry Compote:
- 3 eggs
- 1/2 cup heavy cream
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- Zest of one orange
- 1 tablespoon clarified butter
- 8 slices Challah bread, cut into 1-inch-thick slices
- Apple Cranberry Compote, recipe follows
- Pecan Compound Butter, recipe follows
- Maple Syrup Reduction, recipe follows
- 1/4 cup powdered sugar, for garnish
- 1 cup fresh or frozen cranberries
- 1/2 cup fresh-squeezed orange juice
- 3 tablespoons granulated sugar
- Zest of one orange
- 3 Granny Smith apples, peeled and cut into a 1/2-inch dice
- The Southfield Store Pecan Compound Butter:
- 1/2 cup pecans
- Kosher salt
- 2 sticks (16 tablespoons) unsalted butter, at room temperature
- The Southfield Store Maple Syrup Reduction:
- 1 cup maple syrup
Basic Parmesan Pomodoro
By chris5863
Heat a medium nonreactive saucepan over medium-high heat
- 1/3 cup plus 2 tablespoons extra-virgin olive oil
- 5 cloves garlic, peeled and smashed
- 3 large, full stems basil
- Three 14-ounce cans peeled cherry tomatoes
- 1 carrot, peeled and halved
- 8 ounces Parmigiano-Reggiano rind, cut into 3-inch pieces
- Kosher salt
- 1 pound penne rigate pasta
- 1/2 cup grated Parmigiano-Reggiano, plus more for serving
- 3 to 4 tablespoons butter