Mynance's profile page
Recipes
Baked Fontina
By mynance
1. Adjust top rack of the oven so that is sites about 5 inches under the broiler unit
- 1 1/2 lbs Italian Fontina, rind removed and cubed into 1 inch pieces
- 6 cloves of garlic, thinly sliced
- 1 tbsp fresh thyme, chopped
- 1 tsp fresh rosemary, chopped
- 3 tbsp extra virgin olive oil
- 1/2 tsp Kosher salt
- 1/2 tsp freshly ground black pepper
Spinach Dip
By mynance
This rich, creamy dip can be assembled through step two up to three days ahead, then covered and refrigerated; it c...
- 2 teaspoons olive oil, plus more for baking dish
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 pounds spinach, cleaned, trimmed, and coarsely choppped
- 1/2 cup milk
- 6 ounces reduced-fat bar cream cheese
- 3 dashes Worcestershire sauce
- 3 dashes hot sauce, such as Tabasco
- 3/4 cup shredded mozzarella
- Coarse salt and ground pepper
- Baguette slices, breadsticks, or crackers, for serving
Fig-and-Prosciutto Flatbreads
By mynance
1. Place a pizza stone in the bottom of the oven and preheat the oven to 500°
- Two 12-ounce balls of pizza dough, at room temperature
- All-purpose flour
- 1/4 cup extra-virgin olive oil
- 1 garlic clove, minced
- 1 teaspoon minced fresh rosemary
- Salt and freshly ground pepper
- 1/2 cup fig jam (from a 6-ounce jar)
- 1/4 pound Gorgonzola cheese, crumbled (1 cup)
- 3 ounces sliced prosciutto
- 1 scallion, white and green parts thinly sliced
Kale & Brussel Sprout Salad
By mynance
Combine lemon juice, Dijon mustard, shallot, garlic, 1/4 teaspoon salt, and a pinch of pepper in a small bowl
- 1/4 cup fresh lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoon minced shallot
- 1 small garlic clove, finely grated
- 1/4 teaspoon kosher salt plus more for seasoning
- Freshly ground black pepper
- 2 large bunches of Tuscan (or elephant) kale (about 1 1/2 pounds total), center stem discarded, leaves thinly sliced
- 12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife
- 1/2 cup extra-virgin olive oil, divided
- 1/3 cup almonds with skins, coarsely chopped or toasted pine nuts
- 1 cup finely grated Pecorino
Lavendar & Brown Sugar Scrub
By mynance
Order jars from www.specialtybottle
- 1/2 cup light brown sugar
- 1/2 cup sugar in the raw (course for exfoliating!)
- 1/2 tsp vitamin E oil
- 1/4 cup olive oil (you could use almond oil as well)
- 5-6 drops of lavender essential oil.
- all very easy ingredients to find. all you have to do is mix it up in a big bowl and scoop it into the jars. smells heavenly.
Pork Tenderloin with Mustard Sauce
By mynance
Pork Tenderloin with Mustard Sauce - Martha Stewart Recipes
- 1 tablespoon olive oil
- 2 pork tenderloins (3/4-1 pound each), trimmed
- Coarse salt and ground pepper
- 1/4 cup whole-grain mustard
- 2 tablespoons Dijon mustard
- 2 tablespoons reduced-fat sour cream
Molasses Cookies
By mynance
Combine wet &with dry mixture above
- Wet Mixture:
- 3/4 ¾ Cup of melted shorting
- 1 cup of sugar
- 1/4 ¼ cup of molasses
- 1 egg
- Dry Mixture:
- 2 cups of flour
- 2 tsp of baking soda
- 1/2 ½ tsp of cloves
- 1/2 ½ tsp of ginger
- 1 tsp of cinnamon
- 1/2 ½ tsp of salt
Cheese Dip
By mynance
Cheese dip
- 1 Cup Monterey Jack cheese
- 1/2 Cup Cheddar cheese
- 1/4 Cup heavy cream
- 1 medium sized tomato, peeled, chopped fine.
- 1 medium onion, chopped fine
- 1/4 Cup parched green chiles
- 1 clove garlic, crushed
Salsa-Baked Goat Cheese
By mynance
From Epicurious
- 1/4 cup pine nuts or coarsely chopped walnuts or pecans
- 1 4-ounce log goat cheese (there are flavored goat cheeses available, some of which can be good with the salsa, but think about the flavor combination before making your purchase)
- 1 3-ounce package cream cheese, softened
- 1 cup Roasted Jalapeño-Tomato Salsa
- A tablespoon or so chopped fresh cilantro, for garnish
- Read More http://www.epicurious.com/recipes/food/views/Salsa-Baked-Goat-Cheese-105446#ixzz1lX220M2n
Baked Zucchini Fries
By mynance
Preheat oven to 425°. In a small bowl, beat egg whites and season with salt and pepper
- 3 medium zucchini sliced into 3" x 1/2" sticks
- 1 large egg white
- 1/3 cup seasoned bread crumbs
- 2 tbsp grated Pecorino Romano cheese (can be found in the spaghetti sauce aisle next to Parmesan cheese)
- cooking spray
- 1/4 tsp garlic powder
- salt
- fresh pepper