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Recipes
5 Spice Glazed Salmon with Asparagus
By kathya5084
In a small bowl, whisk the honey, soy sauce, five-spice powder and garlic
- 2 tablespoons honey
- 2 teaspoons reduced-sodium soy sauce
- 1/2 to 3/4 teaspoon five-spice powder
- 1 large garlic cloves, minced
- 1 pound skin-on salmon fillets, 2 in thick
- 1 bunch asparagus, trimmed
- 1 teaspoon canola oil
- 1/2 teaspoon Asian sesame oil
- Kosher salt and freshly ground black pepper, to taste
- 1 teaspoon lemon juice
Roasted Olives
By kathya5084
I found this on the Williams-Sonoma site and changed the ingredients and cooking time and temperature
- 3 cups assorted fresh green and black olives (16 to 18 ounces)
- OR
- 6 ounces black pitted olives, drained
- 6 ounces Greek Kalamata pitted olives, drained
- 4.5 ounces garlic stuffed Spanish olives, drained
- 2 rosemary sprigs, cut in half
- Zest of 1 orange, cut into long, thin strips
- 1/4 cup extra-virgin olive oil
- 1/4 teaspoon dried chili flakes
Crab Rangoon Dip with Wonton Chips
By kathya5084
Your favorite rangoons, but in a dip!
- 8 oz package of cream cheese, softened
- 2 Tablespoons milk
- 1 can crab meat
- 1 teaspoon minced garlic
- 1/4 cup chopped green onions
- Sweet and sour sauce
- 1 Package of wonton wappers
- melted butter
- parmesan cheese
Oven Roasted Asparagus
By kathya5084
Roasting eliminates the natural bitterness of asparagus
- 1 bunch asparagus spears, trimmed
- 1 teaspoon olive oil
- 1 1/2 tablespoons grated Parmesan cheese (optional)
- 1 clove garlic, minced or 1/4 teaspoon garlic powder (optional)
- 1 teaspoon sea or kosher salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon lemon juice (optional)
Parmesan Cream Linguine
By kathya5084
Rich and yummy pasta. Good with Parmesan Crusted Tilapia and a nice white medium bodied white wine
- 1/2 lb linguine
- 1/4 cup parmesan cheese, shredded
- 3/4 cup alfredo sauce, refrigerated (I use prepared)
- 1/2 tablespoon dried parsley
- 2 tablespoons fresh basil, chopped
- 1/4 cup chablis (optional) or 1/4 cup Chardonnay wine (optional)
- 1/4 cup half-and-half.
Lazy Day Slow Cooker Spaghetti and Meatballs
By kathya5084
Some days I just don't want to cook
- 2 24 ounce jars of pasta sauce ( I use Classico)
- 1 28 ounce bag of meatballs (I use Farmrich Italian)
- 8 ounces water
- 16 ounces spaghetti
- parmeson cheese (optional)
- 1/4 cup reserved pasta water (optional, see note)
Cheesesteak Cups
By kathya5084
I needed to use up leftover London Broil
- 1 pound top round or ground round cooked and thinly sliced
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 1 green pepper, chopped
- 1 cup mushroom, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1/3 cup heavy cream
- 1/3 cup milk or 2% milk
- 4 slices American Cheese
- 1/2 package puff pastry, thawed (I used Pepperidge Farms)
- 1/2 cup provolone cheese, grated
Pressure Cooker 15 Bean & Sasauge Soup
By kathya5084
Bouquet Garni Tie thyme, rosemary, parsley and bay leaves together with butchers twine
- 16 ounce package of 15 Bean Soup, rinsed and sorted
- 2 teaspoons olive oil
- 14 ounces kielbasa sausage (I use Johnsonville), sliced in 1/2 to 3/4 inch rounds, around 40 slices.
- 1 large yellow onion, chopped
- 4 carrots, chopped (about 1 1/2 cups)
- 2 parsnips, chopped (optional)
- 3 Celery Stalks, chopped (about 1 cup)
- 4 cloves garlic, minced
- 8 cups chicken broth, or more if you like it a little more soupy
- 1 teaspoon chili powder
- 1/2 teaspoon pepper
- 15 ounce can diced tomatoes
- 12 ounces fresh baby spinach or chopped kale
- Salt to taste (add after cooking, I did not need any)
- Bouquet Garni
- 1 large bay leaf
- 4 sprigs fresh thyme (or 1/2 tsp dried)
- 1 4 inch long sprig of fresh rosemary
- 4 to 5 stems of fresh parsley
Pressure Cooker Caldo Verde - Portugese Sausage, Kale and Potato Soup
By kathya5084
Set the cooker to HIGH or BROWN, until sizzling
- 1 tablespoon extra virgin olive oil
- 1 pound Spanish chorizo or Kielbasa, cut into 1/4th inch slices
- 1 large onion, peeled and chopped
- 4 cloves garlic, minced (or more, if you like)
- 2 large russet potatoes (about 1 pound) , peeled and cut in 2 inch chunks
- 1 pound baby dutch potatoes
- 16 ounces kale, stemmed and chopped, about 6 cups
- 6 cups chicken broth or stock
- 1 16 ounce can kidney or cannellini beans, drained and rinsed
- 1 14 ounce can diced tomatoes
- 1 tablespoon balsamic vinegar
- 1 ounce parmesan rind (optional)
- salt and pepper to taste
Cucumber Cups Filled With Crab Appetizer
By kathya5084
Easy appetizer. Ingredients can be made a day ahead and cut and fill cucumbers the day you are going to serve
- English cucumber, unpeeled
- fresh herb ( to garnish)
- 1/4 cup fresh crab
- 1 teaspoon fresh lime zest
- 1 teaspoon fresh lime juice
- 1 tablespoon green onion, sliced fine
- 1/4 cup celery, diced fine
- 1 tablespoon olive oil
- kosher salt
- cracked black pepper