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Recipes
Roasted Asparagus and Penne Pasta Salad
By Venzie
Servings:4-6 Combine the pasta and asparagus in a salad bowl along with the provolone, sun-dried tomatoes, prosciu...
- 4 cups cooked leftover pasta, such as penne or rotini
- 1 cup bite-size pieces of roasted asparagus
- 3/4 cup provolone, cut into 1/4-inch cubes
- 1/2 cup thinly sliced sun-dried tomatoes, drained
- 1/2 cup thinly sliced prosciutto (1/4 pound)
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon finely chopped fresh basil
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 2 teaspoons balsamic vinegar, or more to taste
- 1 teaspoon Emeril’s Italian Essence, or other dried Italian herb mixture
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
Antipasto-Style Penne
By Venzie
1. Preheat broiler. 2. Cut bell pepper in half lengthwise; discard seeds and membranes
- 1 medium red bell pepper
- 1/2 cup pitted kalamata olives, chopped
- 1/3 cup refrigerated pesto
- 3 ounces prosciutto, chopped
- 1 (7-ounce) jar oil-packed sun-dried tomato halves, drained and chopped
- 1 (6-ounce) jar marinated quartered artichoke hearts, drained and chopped
- 8 ounces uncooked penne pasta (about 2 cups)
- 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese, divided
- 1/4 cup pine nuts, toasted
GRILLED VEGGIE PASTA
By Venzie
Bring a large pot of water to a boil for the pasta & get the grill going for the veggies
- 1 lb. dry pasta (used penne)
- 1 small green zucchini
- 1 small yellow zucchini
- 1 large red onion
- 1 red bell pepper
- 1 yellow bell pepper
- 1/4 cup + 2 tbsp. olive oil, divided (1 3/4 oz + 1oz)
- 1-2 tbsp. pasta sprinkle
- 1/2 tsp. granulated garlic, divided
- 1/2-1 tsp. freshly ground pepper, divided
- 1/4-1/2 tsp. salt (optional)
- 1-2 tbsp. balsamic or red wine vinegar (1/2-1oz)
Pork Chops with Apple Mash & Roasted Brussels Sprouts
By Venzie
time 60-120 min servings 4 Place Chops in Brine (I use a large bowl) cover with plastic wrap and refrigerate for ...
- 4 double cut Pork Chops (1 1/2 to 2 inches think
- bone-in)
- Kosher Salt
- Garlic Pepper
- Olive Oil
- 1/4 cup White Wine
- 3 tablespoons Unsalted Butter
- Brine
- 1 Gallon Apple Cider
- 3/4 cup Kosher salt (dissolved in 2 cups of warm water)
- 1 cup Dark brown sugar
- Freshly ground pepper
- 8-10 Cloves of garlic (crushed)
- Few Sprigs of fresh rosemary & thyme
- Apple Mash
- 3 tablespoons Unsalted Butter
- 6 medium Apples (3 Macintosh & 3 granny smith; peeled & diced)
- 1 teaspoon Cinnamon
- 1/4 teaspoon Nutmeg
- 1 tablespoon Brown sugar
- 1 1/2 cups Apple cider (more if needed)
- sprig thyme
- 1 Lemon
- 1 shot glass Apple Brandy
- 1 teaspoon Vanilla
- Roasted Brussels Sprouts
- 1 bag Brussels sprouts (about 1 pound; halved)
- 1 Lemon
- 1/2 cup toasted Pecans
- 1/2 cup Sun dried Tomatoes
- 3 tablespoons Extra virgin Olive Oil
- Kosher Salt
- Freshly Ground Pepper
French Vinaigrette
By Venzie
Makes about 1/4 cup (60 ml), enough for one large green salad In a small bowl, mix together the salt, vinegar, and...
- 1/8 teaspoon sea salt
- 1 tablespoon sherry or red wine vinegar
- 1/2 small shallot, peeled and minced (about 1 tablespoon)
- 1/2 teaspoon Dijon mustard
- 3 tablespoons to 4 tablespoons (45 ml to 60 ml) olive oil
- fresh herbs, if desired
Australian Sausage Rolls
By Venzie
In a large bowl, use your hands to combine meats, onion, garlic, dried herbs, BBQ sauce, Worcestershire, breadcrumb...
- 1 pound ground beef
- 1 pound pork sausage, casing removed
- 1 large onion, grated
- 2 cloves garlic, minced
- 1/2 teaspoon dried mixed herbs
- 1 tablespoon barbeque sauce
- 1 tablespoon Worcestershire sauce
- 1/2 cup breadcrumbs
- salt and pepper to taste
- 2 eggs, divided
- 3 sheets puff pastry, thawed
Unfried Chicken (Bobby Deen)
By Venzie
TOTAL TIME:55 minPrep:10 minInactive Prep:--Cook:45 min YIELD:8 servingsLEVEL:Easy Preheat the oven to 375 degre...
- Nonstick cooking spray
- 8 skinless boneless chicken thighs, trimmed of all visible fat (about 1 1/2 pounds)
- 1/2 teaspoon Paula Deen's House Seasoning, recipe follows
- 1/4 cup low-fat buttermilk
- 1/2 teaspoon hot sauce
- 2 egg whites
- Zest and juice of 1 lemon
- 1 1/4 cups cornflake crumbs
Roasted Carrots with Fresh Thyme (Emeril Lagasse)
By Venzie
Prep time: 5 minutes Cook time: 10-12 minutes Total: 15-17 minutes Preheat the oven to 450°F
- 2 tablespoons olive oil
- 1 1/2 pounds carrots, cut diagonally into 1 1/2-inch lengths
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 sprigs fresh thyme
- 2 tablespoons unsalted butter
- 1 tablespoon honey
Rotisserie Chicken
By Venzie
Total Time:55 min Prep:10 min Inactive:10 min Cook:35 min 4-8 servings internal temp of about 165
- 2 (3 to 4 pound) whole chickens, rinsed and trimmed of excess fat
- Olive oil, for brushing chickens
- Salt and freshly ground pepper
- Special Equipment: rotisserie rod
Fettuccine with Olive Oil, Garlic, and Red Pepper
By Venzie
1. Heat a large skillet over medium heat
- 1/4 cup olive oil, divided
- 3 garlic cloves, minced
- 1/2 teaspoon crushed red pepper
- 6 quarts water
- 3 1/4 teaspoons kosher salt, divided
- 8 ounces uncooked fettuccine
- 1/2 cup (2 ounces) grated fresh Parmesan cheese
- 1/3 cup coarsely chopped fresh flat-leaf parsley