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Recipes
Chicago Gumbo
By lkalemba
Heat the oil in a large skillet over medium heat
- 1 tablespoon extra-virgin olive oil
- 1 pound bulk sweet Italian sausage
- 1 clove garlic, minced
- 1 yellow onion, slivered
- 1 small green bell pepper, stemmed, seeded and sliced lengthwise
- 1 small red bell pepper, stemmed, seeded and sliced lengthwise
- 1 teaspoon smoked paprika
- Pinch chile flakes
- 1 tablespoon tomato paste
- 1/2 cup dry red wine
- 1 14.5-ounce can diced tomatoes with liquid
- 4 cups cooked white rice
- 2 tablespoons thinly sliced fresh basil leaves
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 cup jarred oil-packed giardiniera (pickled Italian vegetables), drained and roughly chopped
- Aged provolone, for grating
Linguini with Sauteed Scallops
By lkalemba
Cook pasta in a medium pot of boiling salted water until al dente, according to package instructions adding the pea...
- Directions:
- 4 4 4 oz linguini, whole wheat or low carb
- 1 1 1 cup frozen peas
- 2 2 2 tbsp chopped parsley
- 1 1 1 tsp extra virgin oil
- 1 1 1 tesp butter
- 6 6 6 large sea scallops, cleaned
- course salt
- ground pepper
One-Pot Ten-Minute Beef and Broccoli
By lkalemba
Only 4 points on Weight Watchers Simply Filling Program
- 1 lb lean (at least 80%) ground beef
- 1 bag (12 oz) Green Giant™ Steamers™ frozen chopped broccoli
- 1 bunch chopped green onions, greens and whites separated
- 3 cups cold cooked brown rice
- 1 cup thick teriyaki marinade and sauce
Tiny Pecan Pies
By lkalemba
Directions 1. Preheat oven to 325 degrees 2
- Ingredients
- 3 oz cream cheese, room temperature
- 1/2 c butter, softened
- 1 c flour, sifted
- 1 egg - 3/4 c brown sugar, firmly packed
- 1/8 tsp salt
- 2/3 c pecans, in pieces
- 1 tsp vanilla extract
Chicken & Sage Risotto
By lkalemba
Instructions Heat broth in 2-quart saucepan over high heat just to a simmer
- Ingredients
- 4 cups fat free reduced sodium chicken broth
- 3 Tbsp. I Can't Believe It's Not Butter!® made with Olive Oil Spread, divided
- 1 small yellow onion, chopped
- 1 medium yellow bell pepper, chopped
- 1 cup arborio rice
- 1 clove garlic, chopped
- 2 cups cut-up cooked chicken
- 1/2 cup grated Parmesan cheese
- 2 tsp. chopped fresh sage or 1/2 tsp. dried sage leaves, crushed
Pecan & Sour Cream Cake
By lkalemba
DIRECTIONS Preheat the oven to 350 degrees F
- INGREDIENTS
- 3/4 cup plus 1 tablespoon sugar
- 2/3 cup butter, chopped into small pieces
- 1 teaspoon vanilla extract
- 2 eggs
- 4 oz ground almonds
- 1 cup self-rising flour
- 1/2 teaspoon baking soda
- 3/4 cup plus 1 tablespoon sour cream or creme fraiche
- 1 1/4 cups chopped pecans
- 1 teaspoon ground cinnamon
- 2 tablespoons light brown sugar
- Melted butter, for glazing, if desired
Slow Cooker Beef Brisket and Onions
By lkalemba
Heat oil in large skillet over medium-high heat until shimmering
- 1 tablespoon vegetable oil
- 3 large (about 2 pounds) onions, halved and sliced 1/2 inch thick
- 1 tablespoon light brown sugar
- Salt to taste
- 1 tablespoon tomato paste
- 2 tablespoons all-purpose flour
- 3 cloves garlic, minced
- 1-3/4 cups low-sodium chicken broth
- 2 tablespoons plus 1 teaspoon red wine vinegar
- 1 tablespoon paprika
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- 5-pounds flat-cut beef brisket, trimmed of excess fat
- 3 sprigs fresh thyme
- 3 whole bay leave
Livefire Beef Wellington
By lkalemba
Serving size is 2 slices.
- 1 whole beef tenderloin
- 1 1/2 pounds of button mushrooms, very finely chopped
- One shallot, finely chopped
- 12 slices of prosciutto, paper thin
- 2 tablespoons fresh thyme
- 1 tablespoon Dijon or grainy mustard
- 2 puff pastry sheets
- 2 cups beef stock
- 1 cup heavy cream
- Salt and freshly ground black pepper
Homemade Ranch Dressing
By lkalemba
Directions Place all ingredients in blender or food processor, blitz on high speed for 2 minutes
- 1 1/2 cups mayonnaise
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 2 tablespoons lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried dill weed
Crock Pot Balsamic Pork Roast
By lkalemba
The Worcestershire sauce, honey and balsamic vinegar make a delicious sauce for this tender shredded pork roast coo...
- 2 pound boneless pork shoulder roast (sirloin roast)
- Kosher salt, to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon red pepper
- 1/3 cup chicken or vegetable broth
- 1/3 cup balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon honey