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Rigatoni Chard Toss

Rigatoni Chard Toss

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Cook rigatoni according to package directions

  • 8 ounces uncooked rigatoni or large tube pasta
  • 1 bunch Swiss chard, coarsely chopped
  • 1 small onion, thinly sliced
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 3 medium tomatoes, chopped
  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
  • 1/2 teaspoon salt
  • 1/8 teaspoon crushed red pepper flakes
  • 1/8 teaspoon fennel seed, crushed
  • 1/8 teaspoon pepper
  • 1/4 cup minced fresh basil
  • 1/2 cup grated Parmesan cheese
0/5 (0 Votes)

ZUCCHINI FETA BRUSHETTA

ZUCCHINI FETA BRUSHETTA

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•In a large bowl, combine the tomato, zucchini, onions, basil and garlic

  • 1 large tomato, seeded and chopped
  • 1 medium zucchini, finely chopped
  • 4 green onions, thinly sliced
  • 2 tablespoons minced fresh basil
  • 4 to 6 garlic cloves, minced
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup crumbled feta cheese
  • 1 loaf (1 pound) unsliced Italian bread
  • 1/4 to 1/3 cup butter, softened
4.6/5 (7 Votes)

HERBED POLENTA

HERBED POLENTA

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Bring the water to a boil in a heavy large saucepan

  • 6 cups water
  • 2 teaspoons salt
  • 1 3/4 cups yellow cornmeal
  • 3/4 cup grated Parmesan
  • 3/4 cup whole milk
  • 6 tablespoons (3/4 stick) unsalted butter
  • 3 tablespoons chopped fresh Italian parsley leaves
  • 2 teaspoons finely chopped fresh rosemary leaves
  • 2 teaspoons chopped fresh thyme leaves
  • 1/2 teaspoon freshly ground black pepper
4/5 (1 Votes)

Gluten-Free Triple-Chocolate Chunk Cookie

Gluten-Free Triple-Chocolate Chunk Cookie

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Whisk flour and baking soda in a medium bowl until combined

  • 2 cups gluten-free flour
  • 1/2 teaspoon baking soda
  • 3/4 cup (6 ounces) unsalted cultured butter, melted, cooled but not congealed
  • 3/4 cup (packed) light brown sugar
  • 1/2 cup organic sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon kosher salt
  • 2 large eggs
  • 1 large egg yolk
  • 1 1/4 cups milk chocolate chunks or discs
  • 1 cup bittersweet chocolate chunks or discs
  • 1/2 cup white chocolate chunks or discs
  • Flaky sea salt
0/5 (0 Votes)

Cheese-Crusted Squash

Cheese-Crusted Squash

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Mix 2 minced garlic cloves, 8 minced sage leaves, the zest of 1 lemon, 1/2 cup grated parmesan, 3 tablespoons each ...

  • 2 garlic cloves
  • 8 minced sage leaves
  • zest of 1 lemon
  • 1/2 cup grated parmesan
  • 3 tablespoons each breadcrumbs and olive oil, and some salt and red pepper flakes.
4.6/5 (16 Votes)

saigon-style scallops

saigon-style scallops

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HEAT OIL IN MEDIUM DUTCH OVEN OVER MEDIUM HIGH HEAT

  • 1 TBS CANOLA OIL
  • 1 SHALLOT MINCED
  • 1 TBS MINCED PEELED FRESH GINGER
  • 2 GARLIC CLOVES MINCED
  • 2 TBS PACKED BROWN SUGAR
  • 1 TBS ASIAN FISH SAUCE
  • 2 TSP GRANULATED SUGAR
  • 1/4 TSP RED PEPPER FLAKES
  • 3 TBS WATER
  • 1 POUND SEA SCALLOPS
  • 3 SCALLIONS, THINLY SLICED
  • 6 CUPS LIGHTLY PACKED BABY GREENS
4.4/5 (9 Votes)

Slow Cooker Pork Chops with Mushrooms and Carrots

Slow Cooker Pork Chops with Mushrooms and Carrots

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Total Time 7 Hours 25 Mins Yield Serves 4 (serving size: 1 pork chop and about 1 1/2 cups noodle mixture)

  • 1 1/2 cups unsalted chicken stock
  • 1 1/2 teaspoons sherry vinegar
  • 3 tablespoons all-purpose flour
  • Cooking spray
  • 3/4 pound carrots, peeled and cut into 2-in. pieces
  • 1/2 pound shiitake mushrooms, stems removed and caps quartered
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 4 thyme sprigs
  • 2 oregano sprigs
  • 1 tablespoon olive oil
  • 4 (6-oz.) bone-in center-cut pork chops
  • 3/4 teaspoon kosher salt, divided
  • 3/4 teaspoon black pepper, divided
  • 1/4 cup dry white wine
  • 6 ounces uncooked whole-wheat egg noodles
  • 2 tablespoons heavy cream
  • 2 teaspoons fresh thyme leaves
0/5 (0 Votes)

Ricotta Gnocchi with Summer Herbs

Ricotta Gnocchi with Summer Herbs

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Step 1 Tie a length of thin kitchen twine tightly across a large, two-handled saucepan

  • Kosher salt
  • 2 cups fresh ricotta cheese
  • 1 large egg
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese
  • 3/4 cup all-purpose flour 2 tablespoons
  • extra-virgin olive oil, plus more for drizzling
  • 1 1/2 teaspoons finely grated lemon zest, plus more for sprinkling
  • Freshly ground pepper
  • Snipped chives, chopped parsley and small basil leaves, for garnish
0/5 (0 Votes)

CHICKEN SALTIMBOCCA

CHICKEN SALTIMBOCCA

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Place the chicken cutlets flat on the work surface

  • 6 (3-ounce) chicken cutlets, pounded to evenly flatten
  • Salt and freshly ground black pepper
  • 6 paper-thin slices prosciutto
  • 1 (10-ounce) box frozen chopped spinach, thawed
  • 3 tablespoons olive oil
  • 1/4 cup grated Parmesan
  • 1 (14-ounce) can low-salt chicken broth
  • 2 tablespoons fresh lemon juice
4.6/5 (10 Votes)

Recipe Makeover: Cinnamon Roll Muffins

Recipe Makeover: Cinnamon Roll Muffins

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Step 1 Preheat oven to 375°F

  • MUFFINS:
  • Cooking spray
  • 1/2 cup chopped pecans, toasted
  • 1/3 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 3 tablespoons low-fat buttermilk
  • 2 teaspoons butter, melted
  • 8.25 ounces white whole-wheat flour (about 2 cups)
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 3/4 cup low-fat buttermilk
  • 1/3 cup granulated sugar
  • 2 teaspoons canola oil
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • GLAZE:
  • 1/3 cup 2% reduced-fat Greek yogurt
  • 1/3 cup powdered sugar
  • 1 ounce 1/3-less-fat cream cheese
0/5 (0 Votes)