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Recipes
Parmesan Cauliflower Tater Tots
By joanmarie
Bring a large pot of water to a boil
- 1 medium head cauliflower (about 2 pounds), trimmed and broken into small florets
- 5 tablespoons all-purpose flour
- 1/4 cup grated Parmesan cheese
- 3/4 teaspoon freshly ground pepper
- 1/2 teaspoon salt
- 2 large egg whites, whisked until frothy
- 3/4 cup coarse dry whole-wheat breadcrumbs (panko)
- Canola or olive oil
- cooking spray
Stuffed Mushroom Caps
By joanmarie
Preheat the oven to 375 degrees F
- 6 large button mushrooms or small portabello, about 1 pound/450 g
- Olive oil, for drizzling
- 2 tablespoons butter
- 1 shallot, minced
- 1 clove garlic, minced
- 2 teaspoons chopped fresh thyme leaves
- 1/4 teaspoon crushed pepperoncino
- 3 to 4 tablespoons fresh bread crumbs
- Salt and freshly ground black pepper
- 4 to 6 tablespoons fresh chevre ( goat cheese)
- 1 tablespoon chopped fresh parsley leaves
- Watercress or pea sprouts, for serving
- Reduced balsamic vinegar, for serving
Garlic-and-Rosemary Grilled Chicken with Scallions
By joanmarie
Prepare grill for medium heat
- 1 3 1/2–4-lb. chicken, backbone removed
- Kosher salt and freshly ground black pepper
- 4 sprigs rosemary
- 2 heads of garlic, halved crosswise
- 2 bunches red scallions
- 2 tablespoons olive oil, divided
- 1 tablespoon onion or chive blossoms (optional)
EGGPLANT ZUCCHINI BOLOGNESE
By joanmarie
•Cook pasta according to package directions
- 1 package (16 ounces) penne pasta
- 1 small eggplant, peeled and cut into 1-inch pieces
- 1 medium zucchini, cut into 1/4-inch slices
- 1 medium yellow summer squash, cut into 1/4-inch slices
- 1 cup chopped onion
- 2 tablespoons olive oil
- 2 teaspoons minced garlic
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 pound ground beef
- XEnhance the Flavor With Johnsonville Italian Sausage.
- 1 can (28 ounces) tomato puree
- 1 tablespoon Italian seasoning
- 1 tablespoon brown sugar
- 8 teaspoons grated Parmesan cheese
POLISH PIEROGIES
By joanmarie
For the dough: In a large mixing bowl, combine the sour cream, flour, butter, 2 whole eggs, egg yolk, 2 teaspoons ...
- For the pierogi dough:
- 1 pint sour cream
- 5 cups flour
- 2 tablespoons melted butter
- 2 whole eggs
- 1 egg yolk
- 2 teaspoons salt
- 2 teaspoons olive oil
- For the filling:
- 1/2 pound ground beef
- Salt
- Freshly ground black pepper
- 1/2 pound soft farmers cheese
- 2 tablespoons minced shallots
- 2 tablespoons minced garlic
- 1/2 cup green onions, chopped
- 1 whole egg
- To finish:
- 4 tablespoons butter
- 1 tablespoon finely chopped fresh parsley leaves
- 1/2 cup sour cream
GARLICKY CHICKEN-SCALLION STIR FRY
By joanmarie
Slice the chicken breasts into thin strips about 2" long
- 2 boneless, skinless chicken breasts
- 2 tbsp corn starch
- 1/2 tsp chili powder (more or less if you like)
- 2 garlic cloves, grated
- 1 tbsp freshly grated ginger
- 1/2 cup chicken broth
- 2 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tsp soy sauce
- 10 scallion stalks
EASY RICE AND BEANS
By joanmarie
In a microwave-safe bowl, combine the rice, beans, salsa, and 1 to 2 tablespoons of water and mix thoroughly
- 1 cup(s) rice, brown, cooked
- cup(s) beans, black, cooked (if using canned, drain and rinse well)
- 1/4 cup(s) salsa
- 1 teaspoon cilantro, fresh, chopped, for garnish (optional)
CHICKEN CUTLETS WITH GRAPE-SHALLOT SAUCE
By joanmarie
1. Place flour in a shallow dish
- 1/4 cup(s) flour, all-purpose
- 1 pounds chicken, breast, boneless, skinless, cutlets, 4 pieces, trimmed of fat
- 1 teaspoon salt, Kosher
- 1/4 teaspoon pepper, black ground
- 5 teaspoon oil, canola, divided
- 1 cup(s) shallot(s), thinly sliced
- 2 cup(s) grapes, green, seedless, (or red grapes) halved
- 1 cup(s) wine, white
- 1 cup(s) broth, chicken, less sodium
- 2 tablespoon parsley, fresh
Pork Chops with Dijon Herb Sauce
By joanmarie
In a large frying pan heat the butter over moderately low heat
- 1 tsp butter
- 4 pork chops (22 oz with bone, fat removed), 1 inch thick, trim all visible fat
- 1/2 tsp salt
- fresh ground pepper
- 3 tbsp chopped onion
- 3/4 cup fat free chicken stock
- 1 tbsp dijon mustard
- 2 tbsp chopped, fresh herbs like parsley, chives, tarragon
Creamed Cauliflower Recipe
By joanmarie
Place cauliflower in a saucepan; add 1 in of water and 1 teaspoon salt
- 1 medium head cauliflower, broken into florets (about 7 cups)
- 1-1/2 teaspoons salt, divided
- 1/2 cup dry bread crumbs, divided
- 1 cup half-and-half cream
- 1 tablespoon butter
- Minced fresh parsley, optional