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Recipes
Orecchiette with Bacon, Black-Eyed Peas and Spinach
By joanmarie
1 In a medium skillet, cook the bacon over moderate heat, stirring, until browned and crisp, about 7 minutes
- 1/2 pound bacon, frozen for 15 minutes and very thinly sliced crosswise
- 1/4 cup extra-virgin olive oil
- 1 large garlic clove, thinly sliced
- 1/2 teaspoon crushed red pepper
- 1 pound cherry tomatoes, halved
- 2 cups drained canned or thawed frozen black-eyed peas
- 2 tablespoons balsamic vinegar
- Salt
- Black pepper
- 1 1/2 pounds dried orecchiette pasta
- 5 ounces baby spinach
- Parmigiano-Reggiano cheese, for serving
Habanero-Apricot Chicken Sandwiches
By joanmarie
Coat a 5- to 6-quart slow cooker with cooking spray; place chicken in bottom of slow cooker
- Cooking spray
- 2 pounds boneless, skinless chicken thighs
- 1/3 cup apricot preserves
- 1 tablespoon Dijon mustard
- 2 teaspoons reduced-sodium Worcestershire sauce
- 2 tablespoons plus 1 tsp. minced habanero chiles (seeds and membranes removed), divided
- 1 tablespoon apple cider vinegar, divided
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 2 garlic cloves, minced
- 2 cups very thinly sliced cored red cabbage
- 1 cup matchstick-cut carrots
- 1/2 cup thinly sliced radishes
- 1/3 cup chopped fresh basil
- 1 tablespoon raw sunflower seeds
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 tablespoon cornstarch
- 1 tablespoon water
- 6 whole-wheat hamburger buns, lightly toasted
Flattened Chicken with Almond and Paprika Vinaigrette
By joanmarie
1. Place each chicken breast half between 2 sheets of plastic wrap; pound to 1/4-inch thickness using a meat mallet...
- 4 (6-ounce) skinless, boneless chicken breast halves
- 3/8 teaspoon kosher salt, divided
- 1/4 teaspoon black pepper
- 3 tablespoons olive oil, divided
- 1/4 cup unsalted chicken stock (such as Swanson)
- 1 garlic clove, minced
- 2 tablespoons unsalted roasted almonds, finely chopped
- 1 tablespoon water
- 1/4 teaspoon finely grated lemon rind
- 1 tablespoon lemon juice
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon Dijon mustard
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 ounce green olives, chopped
SAUCY BRISKET SANDWICHES WITH BLUE CHEESE
By joanmarie
1. Combine tomato sauce, molasses, vinegar, brown sugar, chili powder, salt and pepper in 5- to 6-quart slow cooker...
- 1 (15-oz.) can tomato sauce
- 1/4 cup light molasses
- 1/4 cup cider vinegar
- 1/4 cup packed dark brown sugar
- 2 tablespoons chili powder
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 medium onions, chopped
- 4 lb. beef brisket, cut crosswise into 3 pieces
- 12 hamburger buns, split
- 3 cups purchased coleslaw
- 1 1/2 cups crumbled blue cheese
Skillet Roasted Chicken Drumettes Marinated In Beer
By joanmarie
Step 1 Combine chicken and beer in a large resealable bag; place in a shallow baking dish
- Ingredients
- 20 Chicken Drumettes, 2 1/2 lbs
- 2 cups Beer, preferably ale
- Ingredients
- 2 teaspoons Coarse Salt
- 2 teaspoons Paprika
- 2 teaspoons Chili Powder
- 1 teaspoon Black Pepper
- 1 ⁄2 teaspoon Ground Cumin
- Ingredients
- 2 tablespoons Vegetable Oil
Chicken Thighs with Harissa Vegetables
By joanmarie
Step 1 Peel onion, and cut vertically into 8 wedges, keeping root end intact to hold wedges together
- 1 medium yellow onion (about 10 oz.)
- 1/4 cup harissa paste or sauce (such as Mina)
- 2 tablespoons olive oil, divided
- 1 1/2 pounds baby yellow potatoes (about 1 1/2-in. diameter)
- 1 pound large carrots, peeled and cut diagonally into 2-in.-long pieces (about 4 large carrots)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- 1 teaspoon kosher salt, divided
- 8 (5-oz.) bone-in chicken thighs, skinned
- Lemon wedges (optional)
- Finely chopped fresh flat-leaf parsley (optional)
Grilled Pork Medallions with Farro and Escarole
By joanmarie
1. Heat a large skillet over medium-high heat
- 5 teaspoons olive oil, divided $
- 1 cup sliced onion $
- 3/4 cup uncooked farro
- 4 teaspoons minced fresh garlic, divided $
- 2 cups unsalted chicken stock $
- 1/2 teaspoon salt, divided $
- 4 cups chopped escarole
- 1/4 teaspoon freshly ground black pepper $
- 1 (1-pound) pork tenderloin, cut crosswise into 8 pieces
SPICY STUFFED MUSHROOMS
By joanmarie
In a small skillet, cook sausage over medium heat for 5-6 minutes or until no longer pink; drain
- 1/2 pound bulk spicy pork sausage
- 24 large fresh mushrooms
- 1/2 cup chopped green onions
- 1/4 cup minced garlic
- 1/4 cup butter
- 1 cup seasoned bread crumbs
- 1 cup (4 ounces) shredded pepper Jack cheese, divided
Planked Salmon with Honey-Balsamic Glaze
By joanmarie
Preheat the broiler. Preheat the oven to 400 degrees F
- 1 whole side of salmon, or 4 (6-ounce) salmon fillets
- 1 tablespoon fine sea salt, preferably gray salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon dry mustard
- 1/2 cup honey
- 1/4 cup balsamic vinegar
- Melted butter, for brushing salmon
- 2 untreated cedar planks, each about 5 by 12-inches, soaked in water to cover for at least 12 hours (available at hardware stores)
- Extra-virgin olive oil, for oiling the planks
Pork Medallions with Fennel-Apple Slaw
By joanmarie
Step 1 Preheat oven to 450°F
- 1 (6-oz.) sweet potato, halved lengthwise and thinly sliced
- 1/4 cup olive oil, divided
- 1 (1-lb.) pork tenderloin, trimmed and cut into 1/2-in.-thick slices
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper
- 1/2 cup hard apple cider or regular cider
- 2 tablespoons grainy mustard
- 2 tablespoons Dijon mustard
- 2 tablespoons unsalted butter
- 2 cups thinly sliced apple 1 cup thinly sliced fennel bulb, plus fennel fronds for garnish
- 2 tablespoons sliced shallot
- 2 tablespoons minced parsley
- 2 tablespoons fresh lemon juice