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Recipes
Vanilla Vinaigrette
By nicla91
Place vinegar, honey, olive oil, salt and pepper in a blender
- 1/2 cup rice wine vinegar
- 4 tbsp honey
- 1 cup olive oil
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 vanilla bean
Mini Caprese Salad
By nicla91
In a large glass or nonreactive bowl, combine mozzarella, tomatoes and basil
- 16 ounces fresh mini mozzarella balls
- 1 pound grape tomatoes, about 2 cups
- 1/2 cup shredded fresh basil leaves
- 1 cup olive oil
- 6 tbsp white balsamic vinegar
- 2 tsp red pepper flakes
- 2 tsp garlic salt
- 1 tsp dried oregano
Stuffed Bell Peppers
By nicla91
Bring a large saucepan of water to a boil and add the gnocchetti sardi with a dash of olive oil
- For filling:
- 1 cup (8oz) gnocchetti sardi
- dash of olive oil
- 4 bell peppers for stuffing
- 2 oz butter
- 6 scallions, minced
- 2 cloves garlic, crushed
- 1 bell pepper, seeded finely diced
- salt and freshly ground black bell pepper
- 2 tbsp freshly grated parmesan cheese
Crunch Veggie sandwiches
By nicla91
In a large bowl, combine the first seven ingredients
- 1 cup chopped green pepper
- 1 cup chopped seeded cucumber
- 1 cup chopped celery
- 1 cup chopped seeded tomato
- 2 tablespoons chopped onion
- 2 tablespoons minced fresh parsley
- 2 tablespoons chopped dill pickles
- 1/3 cup fat-free sour cream
- 1/4 cup reduced-fat mayonnaise
- 1/4 teaspoon salt
- Lettuce leaves
- 6 sandwich rolls, split
Tangy Tartar Sauce
By nicla91
whisk all ingredients
- 1/2 cup mayo
- 2 tbsp pickle relish
- 1 tbsp lemon juice
- salt and pepper to taste
Chicken Hawaiian
By nicla91
Combine chicken, celery, apple, pineapple, raisins and 2/3 of the sesame seeds in a large bowl
- 1 can chunk chicken breast
- 1/2 cup celery, diced
- 1 medium apple, chopped
- 1 cup pineapple chunks
- 2 tbsp plump raisins
- 2 tsp toasted sesame seeds
- 5 tbsp mayo
- 1/2 tsp curry powder
Cheese Enchiladas
By nicla91
Stir the soup and milk in a small bowl
- 1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
- 1/2 cup milk
- 2 cups diced cooked chicken
- 1/2 cup Pace® Picante Sauce
- 1 can (about 4 ounces) chopped green chiles
- 1 teaspoon chili powder
- 8 flour tortillas (8-inch), warmed
Epicure's Ultimate Asian Sauce
By nicla91
Instructions 1. Place all ingredients in Epicure’s Cruet and shake vigorously to mix
- 3 Tbsp (45 ml) Epicure’s Red Pepper Jelly
- 2 Tbsp (30 ml) light soy sauce
- 2 Tbsp (30 ml) vegetable oil
- 2 Tbsp (30 ml) rice vinegar
- 1 Tbsp (15 ml) Epicure’s Asian Stir-fry Seasoning
- 1 Tbsp (15 ml) sugar
- 1 Tbsp (15 ml) sesame oil
- 1/2 tsp (2.5 ml) Epicure’s Crushed Chilies — optional
Eddy's Brown Sugar and Honey Grilled Wild Salmon
By nicla91
In a saucepan, combine water, brown sugar, salt and honey
- 2 cups water
- 3/4 cup lightly packed light brown sugar
- 1/3 cup kosher salt
- 4 tbsp honey
- 1/4 cup chopped fresh dill
- 1 pound skin-on wild salmon fillet
- 1 tbsp canola or other neutral cooking oil
Chicken Salad Dijon with grapes and apples
By nicla91
Preheat a grill to high heat
- 1 pound boneless, skinless chicken breasts, visible fat removed.
- 3 tsp extra-virgin olive oil, divided
- Salt and pepper
- 3 tbsp nonfat plain yogurt
- 3 tbsp dijon mustard
- 1/3 cup chopped celery
- 1/3 cup black seedless grapes, cut in half
- 1/3 cup chopped red apples