Menu Enter a recipe name, ingredient, keyword...

Joanmarie's profile page

Recipes

Roasted Salmon with Potatoes and Herbed Crème Fraîche

Roasted Salmon with Potatoes and Herbed Crème Fraîche

By

Potatoes Place potatoes in a medium saucepan and add cold water to cover by 1”; season with salt

  • Potatoes
  • 1 1/2 pound small waxy potatoes, scrubbed
  • Kosher salt
  • 2 tablespoons olive oil
  • Salmon And Assembly
  • 1 1 1/2-lb. piece skin-on salmon
  • 1 tablespoon olive oil, plus more for drizzling
  • Kosher salt
  • 1/2 cup crème fraîche
  • 2 tablespoons chopped fresh chives, dill, and/or tarragon, plus tarragon and dill sprigs for serving
  • 2 radishes, trimmed, thinly sliced
4.8/5 (4 Votes)

Parsley ranch dip

Parsley ranch dip

By

In a small bowl, combine the first seven ingredients

  • RANCH SALAD DRESSING:
  • 4-1/2 teaspoons dried parsley flakes
  • 1 tablespoon minced chives
  • 1 tablespoon garlic powder
  • 2 teaspoons lemon-pepper seasoning
  • 1-1/2 teaspoons dried tarragon
  • 1-1/2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1/2 cup mayonnaise
  • 1/2 cup buttermilk
  • RANCH DIP:
  • 1 cup mayonnaise
  • 1 cup (8 ounces) sour cream
0/5 (0 Votes)

Rich Brown Chicken Stock

Rich Brown Chicken Stock

By

Total Time 17 Hours 20 Mins yield 14 cups

  • 5 pounds chicken wings, separated into drumettes and "flats"
  • 4 celery ribs, cut into 1-in. pieces
  • 3 large carrots, peeled and cut into 1-in. pieces
  • 2 medium yellow onions, unpeeled and each cut into 8 wedges
  • 1 1/2 tablespoons olive oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 12 cups water, divided
  • 5 thyme sprigs
  • 2 bay leaves
  • 1/2 teaspoon black peppercorns
  • 1/2 bunch fresh parsley
0/5 (0 Votes)

Zucchini and Onion Gratin

Zucchini and Onion Gratin

By

1. Heat a large skillet over medium heat

  • 2 tablespoons olive oil, divided $
  • 1 large onion, quartered lengthwise and thinly sliced
  • 1 tablespoon tomato paste $
  • 2 teaspoons grated lemon rind $
  • 1 teaspoon fresh thyme leaves
  • 3/8 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper $
  • 1 1/2 pounds zucchini, diagonally sliced into 1/4-inch-thick pieces
  • 1 ounce Parmesan cheese, grated (about 1/4 cup) $
4.5/5 (6 Votes)

LADYS FRIED MAC

LADYS FRIED MAC

By

Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar

  • The Lady's Cheesy Mac:
  • 1 recipe "The Lady's Cheesy Mac" prepared, chilled in the refrigerator overnight, and cut into 15 squares, recipe follows
  • 1 pound bacon
  • Flour
  • 2 eggs, beaten
  • Plain bread crumbs
  • Peanut oil, for frying
  • 4 cups cooked elbow macaroni, drained
  • 2 cups grated Cheddar
  • 3 eggs, beaten
  • 1/2 cup sour cream
  • 4 tablespoons butter, cut into pieces
  • 1/2 teaspoon salt
  • 1 cup milk
  • Preheat oven to 350 degrees F.
0/5 (0 Votes)

RISOTTO

RISOTTO

By

Coat a large saucepan generously with olive oil over medium heat

  • Extra-virgin olive oil
  • 1 large onion, cut into 1/4-inch dice
  • Kosher salt
  • 2 cups Carnaroli or Arborio rice
  • 2 large pinches saffron
  • 3 to 4 cups chicken stock, kept HOT
  • 1 1/2 to 2 cups dry white wine
  • 2 tablespoons butter
  • 1/2 to 3/4 cup grated Parmigiano-Reggiano
5/5 (1 Votes)

PORK CHOPS WITH FENNEL AND CAPER SAUCE

PORK CHOPS WITH FENNEL AND CAPER SAUCE

By

In a large, heavy skillet heat the olive oil over high heat

  • 1/4 cup olive oil
  • 4 boneless (2-inch-thick) pork chops (about 2 pounds total)
  • 3/4 teaspoon salt, plus more for seasoning meat
  • 3/4 teaspoon freshly ground black pepper, plus more for seasoning meat
  • 2 fennel bulbs with fronds, thinly sliced (about 8 ounces or 2 cups)
  • 2 large shallots, thinly sliced
  • 1/3 cup chopped fresh flat-leaf parsley, plus 1/3 cup
  • 1/2 cup white wine
  • 1 (28-ounce) can diced tomatoes, with their juices
  • 1/2 lemon, zested
  • 2 tablespoons capers
4.3/5 (8 Votes)

CHIPOTLE AIOLI

CHIPOTLE AIOLI

By

PT 1/2 MAYONNAISE, 1 TBLS CHIPOTLES, LIME JUICE, GARLIC AND SALT IN BLENDER AND BLEND UNTIL COMBINED

  • 1/2 - 2 -3 CUP MAYONNAISE
  • 1-2 TBLS. CHIPOTLES IN ADOBO SAUCE
  • 3 TBLS FRESH LIME JUICE
  • 1 LARGE CLOVE GARLIC - MINCED
  • 1/8 TSP SALT
0/5 (0 Votes)

Black Bean Croquettes with Fresh Salsa

Black Bean Croquettes with Fresh Salsa

By

Staples like canned black beans and frozen corn transform into spicy croquettes in mere minutes

  • 2 15-ounce cans black beans, rinsed
  • 1 teaspoon ground cumin
  • 1 cup frozen corn kernels, thawed
  • 1/4 cup plus 1/3 cup plain dry breadcrumbs, divided
  • 2 cups finely chopped tomatoes
  • 2 scallions, sliced
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon chili powder, hot if desired, divided
  • 1/4 teaspoon salt
  • 1 tablespoon extra-virgin olive oil
  • 1 avocado, diced
4/5 (6 Votes)

Winter Squash Carbonara with Pancetta and Sage

Winter Squash Carbonara with Pancetta and Sage

By

Heat oil in a large skillet over medium-high heat

  • 2 tablespoons olive oil
  • 4 oz. pancetta (Italian bacon), chopped
  • 1 tablespoon finely chopped fresh sage
  • 1 2-lb. kabocha or butternut squash, peeled, seeded, cut into 1/2” pieces (about 3 cups)
  • 1 small onion, chopped
  • 2 cloves garlic chopped
  • Kosher salt and freshly ground black pepper
  • 2 cups low-sodium chicken broth
  • 12 oz. fettucine or linguine
  • 1/4 cup finely grated Pecorino, plus shaved for serving
4.3/5 (4 Votes)