Joanmarie's profile page
Recipes
basic crepes
By joanmarie
In a small bowl, whisk milk and eggs
- 1-1/2 cups 2% milk
- 4 eggs
- 1 cup all-purpose flour
- 1-1/2 teaspoons sugar
- 1/8 teaspoon salt
- 8 teaspoons butter
VANILLA POTS DE CREME
By joanmarie
Use 6-oz. ramekins. Heat the oven to 325°F
- 2 cups heavy cream
- 2 cups milk
- 1/2 vanilla bean or 1 tsp. vanilla extract
- 1/2 cup sugar
- 8 egg yolks
- Pinch salt
Grilled Swordfish with Cilantro-Chile Vinaigrette
By joanmarie
Step 1 Heat a grill pan
- Four 8-ounce swordfish steaks (1/2 inch thick)
- 1/2 cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing
- Kosher salt
- Pepper
- 2 tablespoons unsalted butter
- 1 1/2 cups coarsely chopped cilantro leaves and stems
- 3/4 cup coarsely chopped parsley leaves and stems
- 2 garlic cloves, minced
- 2 tablespoons fresh lemon juice
- 2 small Fresno or red jalapeño chiles, minced
- Pinch of saffron threads
- 1/4 teaspoon crushed red pepper
- 3/4 teaspoon pimentón de la Vera (smoked paprika)
- 1/4 teaspoon cayenne
Shrimp Cakes with Scallion Dip
By joanmarie
Preheat the oven to 400 degrees F
- 1/2 cup mayonnaise
- 1/2 cup chopped fresh parsley
- 1 scallion, roughly chopped
- 1 small clove garlic, grated
- 2 tablespoons fresh lemon juice
- Kosher salt and freshly ground pepper
- 1 pound medium shrimp, peeled and deveined
- 1 cup panko breadcrumbs
- 1 large egg, lightly beaten
- 1/2 teaspoon grated lemon zest
- 3 tablespoons vegetable oil, plus more for forming
- 1 5-ounce package mixed greens (about 6 cups)
- 4 radishes, thinly sliced
Pistachio-Cranberry Rugelach Recipe
By joanmarie
This Pistachio-Cranberry Rugelach recipe is the perfect dessert treat to munch on at your next Hanukkah gathering o...
- 1 cup butter, softened
- 1 (8-ounce) package cream cheese, softened
- 1 teaspoon salt
- 1/4 cup heavy whipping cream
- 2 1/2 cups all-purpose flour
- 1 cup dried cranberries, coarsely chopped
- 1 cup pistachios, finely chopped
- 1/4 cup sugar
- 1 1/4 teaspoons ground cinnamon
- 1/4 cup butter, melted
- 1 1/3 cups confectioners' sugar
- 1/2 teaspoon vanilla extract
- 1 to 2 tablespoons water
ROSEMARY SWEET POTATO FRIES
By joanmarie
In a large resealable plastic bag, combine the first six ingredients
- Ingredients
- 3 tablespoons olive oil
- 1 tablespoon minced fresh rosemary
- 1 garlic clove, minced
- 1 teaspoon cornstarch
- 3/4 teaspoon salt
- 1/8 teaspoon pepper
- 3 large sweet potatoes, peeled and cut into 1/4-inch julienned strips (about 2-1/4 pounds)
Chicken Rollatini with Spinach alla Parmigiana
By joanmarie
Baked chicken breasts rolled with spinach and ricotta topped with pomodoro sauce and melted mozzarella
- 8 thin chicken cutlets, 3 oz each
- 1/2 cup whole wheat Italian seasoned breadcrumbs
- 1/4 cup grated parmesan cheese, divided
- 6 tablespoons egg whites or egg beaters
- 5 oz frozen spinach, squeezed dry of any liquid
- 6 tbsp part skim ricotta cheese
- 6 oz part skim mozzarella (I used Polly-O)
- olive oil non-stick spray (I use my Misto)
- 1 cup pomodoro sauce or your favorite marinara sauce
- salt and pepper to taste
Grilled Scallop Scampi Kebabs with Arugula and Herb Salad
By joanmarie
Step 1 Combine olive oil and garlic in a small saucepan over medium-high heat; cook 1 minute
- 1/4 cup extra-virgin olive oil
- 4 garlic cloves, minced
- 1/4 cup dry white wine
- 1/4 cup finely chopped fresh parsley
- 24 sea scallops (about 1 1/2 pounds)
- 16 lemon wedges
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper
- Cooking spray
- 3 cups baby arugula
- 1 cup packed fresh flat-leaf parsley leaves
- 1/4 cup chopped fresh chives
Shrimp and Avocado Salad
By joanmarie
Preheat a grill or grill pan to medium high
- 1/4 cup mayonnaise
- 2 stalks celery, thinly sliced, plus 3 tablespoons
- chopped celery leaves
- 3 tablespoons finely chopped fresh cilantro
- Kosher salt and freshly ground pepper
- 1 1/2 limes
- 1 1/2 pounds large shrimp, peeled and deveined
- 1 tablespoon vegetable oil
- 2 hass avocados, diced
- 1 5-ounce package baby kale salad mix (about 8 cups)
- 1 small bunch radishes, thinly sliced
COD FILLETS WITH TOMATOES, ORANGE AND SPINACH
By joanmarie
Cooking cod in a simple sauce of canned tomatoes laced with orange zest, onion and garlic keeps it tender and inten...
- 1 1 1 tablespoon extra-virgin olive oil
- 1/2 1/2 1/2 cup chopped onion
- 1 1 1 garlic clove, minced
- 2 2 2 teaspoons grated orange peel
- 1 1 can 1 (28-oz.) can diced tomatoes
- 1 1 1 tablespoon chopped fresh basil or tarragon
- 4 4 4 (6-oz.) skinless cod fillets
- 1/4 1/4 1/4 teaspoon salt
- 1/8 1/8 1/8 teaspoon pepper
- 5 5 5 cups baby spinach (5 oz.)
- 2 2. to 5 2 to 3 to pepper; add to skillet, spooning tomatoes on top. Cover and cook 5 minutes or until fish is almost cooked through. Top with spinach; cover and cook 2 to 3 minutes or until spinach is wilted and cod just begins to flake.
- 4 4 4 servings
- 220 5 33 11.5 75 565 3 fat (1 g saturated fat), 33 g protein, 11.5 g carbohydrate, 75 mg cholesterol, 565 mg sodium, 3 g fiber