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Steamed Mussels with Chorizo, Smoked Paprika, and Garlicky Croutons

Steamed Mussels with Chorizo, Smoked Paprika, and Garlicky Croutons

By

Combine 3 Tbs. of the olive oil and the minced garlic in a small bowl and set aside

  • 5 Tbs. extra-virgin olive oil
  • 6 cloves garlic, 2 minced and 4 thinly sliced
  • 1 small yellow onion, thinly sliced
  • Kosher salt
  • 3/4 tsp. smoked sweet paprika
  • 1 cup seeded and diced fresh tomato or one 14-1/2-oz. can diced tomatoes, drained
  • 1 cup dry white wine
  • 6 oz. Spanish-style chorizo, cut into
  • 3/8-inch pieces (1-1/4 cups)
  • 3 sprigs fresh thyme
  • 4 lb. mussels, scrubbed and debearded
  • 1 baguette, cut on the diagonal into 1/2-inch slices
  • Freshly ground black pepper
4.3/5 (4 Votes)

Chicken Escabèche

Chicken Escabèche

By

Preheat oven to 400°. Toast cumin and coriander seeds in a dry medium saucepan over medium heat, tossing, until fr...

  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 1/3 cup plus 2 Tbsp. olive oil
  • 1 medium onion, chopped
  • 1 medium carrot, peeled, chopped
  • 6 garlic cloves, smashed
  • 1 bay leaf
  • 2/3 cup sherry vinegar or red wine vinegar
  • 4 chicken legs, thighs and drumsticks separated, patted dry
  • 1 serrano chile, very thinly sliced
  • 1/2 cup golden raisins
  • 3/4 cup mint leaves
0/5 (0 Votes)

Chocolate Yule Log

Chocolate Yule Log

By

Step 1 To prepare cake, preheat oven to 400°F

  • CAKE:
  • Baking spray with flour
  • 2 tablespoons strong brewed coffee
  • 3 ounces bittersweet or semisweet chocolate, chopped
  • 1 ounce whole-wheat pastry flour (about 1/4 cup)
  • 1/4 teaspoon salt
  • 6 tablespoons unsweetened dark cocoa (such as Hershey's Special Dark), divided
  • 5 large eggs, separated
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons granulated sugar, divided
  • 1/8 teaspoon cream of tartar
  • FILLING:
  • 2/3 cup plain 2% reduced-fat Greek yogurt
  • 7 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 cup powdered sugar
0/5 (0 Votes)

BUTTERNUT ORZO RISOTTO

BUTTERNUT ORZO RISOTTO

By

Place squash in a greased 15-in

  • 3 cups cubed peeled butternut squash (about 1/2-inch cubes)
  • 1 teaspoon olive oil
  • 1/8 teaspoon salt
  • 1/4 teaspoon pepper, divided
  • 3 cups reduced-sodium chicken broth
  • 1 small onion, chopped
  • 2 teaspoons butter
  • 1 cup uncooked orzo pasta
  • 1 garlic clove, minced
  • 2 tablespoons minced fresh parsley
  • 1-1/2 teaspoons minced fresh sage
  • 1/2 teaspoon minced fresh thyme
  • Shaved Parmesan cheese, optional
4.3/5 (7 Votes)

Zucchini Casserole

Zucchini Casserole

By

Mix everything together in a bowl

  • 4 cups grated zucchini
  • 1 cup bisquick (using heart smart)
  • 1 small onion, grated
  • 3 egg whites, 1 whole egg
  • 1/4 cup olive oil
  • 1/4 cup grated parmesan cheese
  • 1 tsp salt
  • 1 tsp parsley
  • Preheat oven to 350°
4.7/5 (9 Votes)

Pork-and-Ricotta Meatballs in Parmesan Broth

Pork-and-Ricotta Meatballs in Parmesan Broth

By

Step 1 In a large bowl, stir the ricotta and 1/4 cup of grated Parmigiano with the egg, breadcrumbs, nutmeg, 1 ...

  • 1 cup fresh ricotta (8 ounces)
  • 1/4 cup grated Parmigiano-Reggiano cheese, plus more for garnish
  • 1 large egg
  • 1/2 cup dry breadcrumbs
  • 1/2 teaspoon grated nutmeg
  • Kosher salt
  • Pepper
  • 1 1/4 pounds ground pork
  • 2 tablespoons extra-virgin olive oil
  • 1 quart low-sodium chicken broth
  • One 3-by-1-inch piece of Parmigiano-Reggiano cheese
  • 1 cup thawed frozen peas
  • 2 cups baby spinach
  • Egg noodles, for serving
0/5 (0 Votes)

Cranberry Nut Bread I

Cranberry Nut Bread I

By

Preheat oven to 350 degrees F (175 degrees C)

  • 2 cups all-purpose flour
  • 3/4 cup white sugar
  • 3/4 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 cup chopped cranberries
  • 1/2 cup chopped walnuts
  • 1 egg
  • 2 tablespoons vegetable oil
  • 3/4 cup orange juice
  • 1 tablespoon orange zest
4.6/5 (7 Votes)

Scallops with Hazelnuts and Warm Sun Gold Tomatoes

Scallops with Hazelnuts and Warm Sun Gold Tomatoes

By

Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 m...

  • 1/4 cup coarsely chopped skin-on hazelnuts
  • 3 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 1 1/2 pound large sea scallops, side muscle removed, patted dry
  • 1 pint Sun Gold or grape tomatoes
  • 1 small shallot, finely chopped
  • 1 tablespoon white wine vinegar
  • 2 tablespoons fresh tarragon leaves
5/5 (4 Votes)

PORK BURRITOS

PORK BURRITOS

By

Cut roast in half; place in a 5-qt

  • 1 boneless pork shoulder butt roast (3 to 4 pounds)
  • 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
  • 1/4 cup chili powder
  • 3 tablespoons minced garlic
  • 2 tablespoons lime juice
  • 2 tablespoons honey
  • 1 tablespoon chopped seeded jalapeno pepper
  • 1 teaspoon salt
  • 10 flour tortillas (8 inches), warmed
  • Sliced avocado and sour cream, optional
5/5 (1 Votes)

Vietnamese Pork Chops 
with Pickled Watermelon

Vietnamese Pork Chops 
with Pickled Watermelon

By

Pork Chops Whisk shallots, soy sauce, fish sauce, sugar, and Sriracha in a shallow baking dish

  • Pork Chops
  • 2 small shallots, thinly sliced into rings
  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons fish sauce (such as nam pla or nuoc nam)
  • 2 tablespoons sugar
  • 1/2 teaspoons Sriracha
  • 4 1"-thick bone-in pork chops 
(about 2 1/2 lb. total)
  • Salad
  • 6 tablespoons vegetable oil, divided
  • 4 small shallots, thinly sliced
  • Kosher salt
  • 1 tablespoon unseasoned rice vinegar
  • 1 teaspoon reduced-sodium soy sauce
  • 1/4 teaspoon sugar
  • Freshly ground black pepper
  • 4 cups trimmed purslane or arugula
  • 1/2 pound seedless watermelon, rind removed, cut into pieces, thinly sliced
  • 1/2 cup Pickled Watermelon Rind (click for recipe), thinly sliced
4.2/5 (5 Votes)