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Recipes
HG's Hungry-licious Chicken Marsala for Two
By Venzie
MAKES 2 SERVINGS In a small microwave-safe bowl, microwave butter for 10 seconds, or until melted
- 1 tbsp. light whipped butter or light buttery spread (like Brummel & Brown or Smart Balance)
- 1/2 cup fat-free chicken broth
- 1/4 cup marsala wine
- 1 tsp. cornstarch
- 1 1/2 cups sliced mushrooms
- Two 5-oz. raw boneless skinless chicken breast cutlets, pounded to 1/2-inch thickness
- 1/4 tsp. each salt and black pepper
- 1/4 tsp. dried basil
Waterzooi de Poulet
By Venzie
Total Time: 30 min Prep 10 min Cook 20 min In a deep pot over moderate heat melt butter and saute the vegetable...
- 2 tablespoons butter
- 2 carrots, peeled and diced
- 2 leeks, chopped, rinsed and dried
- 2 all-purpose potatoes, peeled and diced
- Salt and white pepper
- 6 cups chicken stock or broth
- 1 fresh bay leaf or 2 leaves dried
- 4 sprigs fresh parsley, plus a handful chopped for garnish
- 4 sprigs fresh thyme
- 4 boneless, skinless chicken breasts, 8 ounces
- 1 cup heavy cream
- 1 large egg yolk
- Crusty baguette, warmed, for passing
Grilled Pineapple Ham Kabobs
By Venzie
Prepare grill. Assemble ham and pineapple on skewers in alternating pattern
- sliced ham, cut in strips or squares
- pineapple, cut in chunks
- reserve pineapple juice from pineapple
Italian Sausage and Potato Frittata
By Venzie
Microwaving the potato slices sped up their cooking time and ensured that the entire dish came together at the same...
- 10 large eggs
- 1 1/2 ounces Parmesan cheese, grated (3/4 cup)
- 3 tablespoons half-and-half
- 3 tablespoons minced fresh basil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 russet potato, peeled and sliced 1/4 inch thick
- 6 ounces Italian sausage, casings removed
Steak Au Poivre with Herbs de Provence Oven Fries (John Cusimano)
By Venzie
Serves 4 For the steak: Drizzle the steaks with EVOO, season with salt and dredge all sides of the steaks in the p...
- For the steak:
- 2 skirt, flat-iron or sirloin steaks (10 ounces each)
- 2 tablespoons extra virgin olive oil (EVOO), plus additional for drizzling
- Salt
- 3 tablespoons freshly cracked peppercorns (or more, to taste)
- 4 tablespoons butter, divided
- 1 shot cognac
- 1/2 cup beef stock or veal stock
- Pepper
- For the herbs de Provence oven fries:
- 3 all-purpose potatoes, scrubbed and dried
- Extra virgin olive oil (EVOO), for drizzling (about 2 tablespoons)
- 1 tablespoon plus 1 teaspoon dried herbes de Provence (2 palmfuls) or 1 teaspoon each of dried parsley, sage, rosemary and thyme
- Salt, to taste
Risotto with Chicken, Lemon, and Basil
By Venzie
Store-bought rotisserie chicken worked perfectly for this recipe
- 1 cup Arborio rice
- 4 cups low-sodium chicken broth
- 6 tablespoons unsalted butter
- 1 onion, chopped fine
- 2 garlic cloves, minced
- 1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups)
- 1/2 cup chopped fresh basil
- 2 teaspoons grated zest and 2 tablespoons juice from 1 lemon
- 1 cup grated Parmesan cheese, plus extra for serving
- Salt and pepper
Quick Tomato-Basil Pasta with Fresh Mozzarella
By Venzie
Bring 4 quarts water to boil in large pot
- Look for fresh mini mozzarella balls in the gourmet cheese section of your supermarket.
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic , minced
- 1/4 teaspoon red pepper flakes
- 1 (28-ounce) can crushed tomatoes
- 1 can (14 1/2 ounces) diced tomatoes
- 5 tablespoons roughly chopped fresh basil
- 1/4 teaspoon sugar
- Table salt
- 1 pound campanelle or fusilli pasta
- 8 ounces fresh mini mozzarella balls , drained and cut in half
- 1/3 cup grated Parmesan cheese
Grilled Glazed Boneless, Skinless Chicken Breasts
By Venzie
Why this recipe works: To produce great grilled flavor and glaze the meat in a relatively short period of time, we...
- 1/4 cup salt
- 1/4 cup sugar
- 4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
- 2 teaspoons nonfat dry milk powder
- 1/4 teaspoon pepper
- Vegetable oil spray
- 1 recipe glaze (see related content)
Cinnamon Sore Throat Tea
By Venzie
Heat milk on low until hot but not boiling
- 1 cup (240 ml) milk (I use almond, coconut or rice milk)
- 1/2 teaspoon. (3 ml) cinnamon
- 1/2 teaspoon (3 ml) powdered ginger
- 1 tablespoon (15 ml) honey
Mongolian Beef
By Venzie
•Make the sauce by heating 4 tsp
- 4 teaspoon vegetable oil
- 2 teaspoon ginger, minced
- 2 tablespoon garlic, minced
- 1 cup soy sauce
- 1 cup water
- 1 cup brown sugar (packed)
- 2 cup vegetable oil
- 2 pound flank steaks
- 1/2 cup cornstarch
- 3 large green onions