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Recipes
Russian Tortellini Soup
By joanmarie
Heat oil in a large saucepan over medium heat
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, quartered and sliced
- 5 cups low-sodium chicken broth
- 4 cups prepared coleslaw mix
- 10 ounces cheese- or meat-filled tortellini (about 3 1/2 cups fresh or 2 1/2 cups frozen)
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/3 cup chopped fresh dill
ginger shrimp skewers
By joanmarie
Recipe Tip: Marinate 1 to 2 hours
- 16 shrimp, large in shells
- 1 1/2 cup(s) water
- 1 teaspoon orange peel
- 3 tablespoon orange juice
- 1 tablespoon vinegar, white wine
- 1 teaspoon oil, toasted sesame
- 1 teaspoon ginger, fresh, grated or 1/2 teaspoon ground ginger
- 1/8 teaspoon salt
- 1/8 teaspoon pepper, cayenne
- 1 clove(s) garlic, minced
- 16 pea pods, fresh
- 8 mandarin oranges, canned, sections
- soy sauce, less sodium
- Marinate 1 to 2 hours.
Buttermilk Cheddar Biscuits
By joanmarie
Preheat the oven to 425 degrees F
- 2 cups all-purpose flour, plus more as needed
- 1 tablespoon baking powder
- 1 1/2 teaspoons kosher salt
- 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
- 1/2 cup cold buttermilk, shaken
- 1 cold extra-large egg
- 1 cup grated extra-sharp Cheddar
- 1 egg, beaten with 1 tablespoon water or milk
- Maldon sea salt, optional
Nashville Hot Chicken
By joanmarie
Combine paprika, cayenne, garlic powder, onion powder and salt in a small bowl
- 2 tablespoons paprika
- 2 teaspoons cayenne pepper
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 cup buttermilk
- 4-4 1/2 pounds bone-in chicken pieces (thighs, drumsticks and/or breasts), skin removed, trimmed
- Canola or grapeseed oil
- cooking spray
- 5 cups cornflakes, crushed
- 1/2 cup white vinegar
- 1 tablespoon packed brown sugar
- 2 tablespoons butter
London Broil with Horseradish Sauce
By joanmarie
Step 1 Put the steak on a work surface and, using a Jaccard knife or a fork, poke the steak all over until it's...
- One 2- to 2 1/4-pound, 2-inch-thick top round steak
- Kosher salt
- Pepper
- 1 cup sour cream
- 1/2 cup lightly packed drained horseradish
EXTREME BLT
By joanmarie
Take your BLT to the next level: Roast the tomatoes to concentrate flavor and boost sweetness, doctor up the mayo w...
- ROASTED TOMATO
- 1 tablespoon extra-virgin olive oil, divided
- 2 extra-large beefsteak tomatoes, cut into 8 thick rounds
- 1 teaspoon coarse sea salt
- 1/2 teaspoon pepper
- TARRAGON MAYONNAISE
- 1/4 cup mayonnaise
- 2 teaspoons extra-virgin olive oil
- 1 1/2 teaspoons chopped fresh tarragon
- 1/2 teaspoon tarragon or cider vinegar
- SANDWICH
- 8 slices challah, brioche or other egg bread (1/2 inch), toasted
- 12 slices double-smoked thick-cut bacon, cooked
- 1 avocado, cut into 12 slices
- 4 leaves red leaf lettuce
CHEDDAR ARTICHOKE QUICHE CUPS
By joanmarie
Drain artichokes, reserving half of the marinade
- 2 jars (7-1/2 ounces each) marinated artichoke hearts
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 4 eggs, beaten
- 1/4 cup dry bread crumbs
- 1/4 teaspoon ground mustard
- 1/8 teaspoon dried oregano
- 1/8 teaspoon pepper
- 1/8 teaspoon hot pepper sauce
- 2 cups (8 ounce) shredded cheddar cheese
- 2 tablespoons minced fresh parsley
Lemon-Honey Chicken Thighs
By joanmarie
Step 1 Heat a large skillet over medium-high
- 1 1/2 tablespoons olive oil
- 8 (3-oz.) skinless, boneless chicken thighs
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup thinly sliced shallots
- 2 tablespoons water
- 1 tablespoon fresh lemon juice
- 1 tablespoon honey
- 1 tablespoon chopped fresh oregano
Mussels with Pancetta and Crème Fraîche
By joanmarie
Step 1 In a large enameled cast-iron casserole, heat the oil
- 2 tablespoons extra-virgin olive oil
- 4 ounces pancetta or bacon, finely chopped
- 1/2 red onion, finely chopped
- 1 celery rib, finely chopped
- 1/2 fennel bulb, chopped
- 4 garlic cloves, thinly sliced
- 3/4 cup dry white wine
- 48 mussels, scrubbed
- 1 1/4 cups fish stock, or 3/4 cup clam juice plus 1/2 cup of water
- 1/2 cup crème fraîche
- 2 tablespoons fresh lemon juice
- 1/2 cup packed parsley leaves
- 2 tablespoons marjoram leaves
- Pinch of crushed red pepper
- Kosher salt
- Crusty bread, for serving
Chicken and Shrimp with Pancetta Chimichurri
By joanmarie
Preheat a grill pan or preheat a gas or charcoal grill
- For Chicken and Shrimp:
- 6 (6-ounce) boneless and skinless chicken breast halves
- 1 pound jumbo shrimp, peeled and deveined
- 2 tablespoons dried oregano
- Kosher salt and freshly ground black pepper
- Olive oil, for drizzling
- For Chimichurri:
- 2 tablespoons olive oil
- 8 ounces pancetta, cut into 1/4-inch cubes
- 3 cloves garlic
- 1 cup packed fresh parsley leaves
- 1/2 cup fresh oregano leaves or 2 tablespoons dried
- 1/3 cup red wine vinegar
- 1 cup extra-virgin olive oil
- 3 tablespoons lemon juice
- Kosher salt and freshly ground black pepper