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Recipes
Scalloped Tomatoes
By HeidiHo5
Preheat the oven to 350 degrees F
- Good olive oil
- 2 cups (1/2-inch diced) bread from a French boule, crusts removed
- 16 plum tomatoes, cut 1/2-inch dice (about 2 1/2 pounds)
- 1 tablespoon minced garlic (3 cloves)
- 2 tablespoons sugar
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup julienned basil leaves, lightly packed
- 1 cup freshly grated Parmesan cheese
Chocolate-Filled Crescents
By HeidiHo5
I always get compliments on these rich, flaky rolls drizzled with chocolate…and requests for the recipe,” Carol...
- CHOCOLATE GLAZE:
- 3 tablespoons butter, softened
- 1 cup confectioners' sugar
- 1 tablespoon whole milk
- 1 teaspoon vanilla extract
- 1/4 cup baking cocoa
- 3 tablespoons finely chopped pecans
- 2 tubes (8 ounces each) refrigerated crescent rolls
- 1 cup confectioners' sugar
- 2 tablespoons baking cocoa
- 2 tablespoons plus 1 teaspoon water
- 2 tablespoons butter, melted
- 1/2 teaspoon vanilla extract
Crispy Chicken Tenders with Piccata Sauce
By HeidiHo5
For the chicken: Combine the breadcrumbs, spinach, Parmesan, lemon zest, salt and pepper in a food processor
- Crispy Chicken Tenders:
- 3/4 cup panko (Japanese breadcrumbs)
- 1/2 packed cup fresh spinach leaves
- 1/2 cup grated Parmesan
- Zest of 1 large lemon
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup buttermilk
- 1 pound chicken tenders, patted dry with paper towels and cut into 2-inch pieces
- 3/4 cup safflower or vegetable oil
- Piccata Sauce:
- 1 cup low-sodium chicken broth
- 2 tablespoons fresh lemon juice (from 1/2 large lemon)
- 1 tablespoon all-purpose flour
- 1 tablespoon unsalted butter, at room temperature
- 2 tablespoons finely chopped fresh parsley leaves
- 2 teaspoons agave
- 1/2 teaspoon kosher salt
Slow Cooker Italian Beef Sandwiches
By HeidiHo5
Turn 6 quart slow cooker to high heat
- 3 cups of boiling water
- 5 cubes of beef bouillon
- 1 tablespoon Worcestershire Sauce
- 2 teaspoons ground black pepper
- 2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dried parsley
- 1 1/2 teaspoons dried basil
- 1 teaspoon crushed red pepper (to taste)
- 1/8 teaspoon ground thyme
- 1 (3 pound) boneless beef chuck roast, trimmed of most fat
- Sandwich Fixin’s
- 8 hoagie rolls
- 16 slices provolone cheese
- 1 (16 ounce) jar roasted red peppers, sliced
- 1 (16 ounce) jar mild sliced pepper rings
Salisbury Steak
By HeidiHo5
For the meat mixture: Combine the ground beef, breadcrumbs, ketchup, dry mustard, Worcestershire sauce, bouillon an...
- Meat Mixture:
- 1 1/2 pounds lean ground beef
- 1/2 cup seasoned breadcrumbs
- 1 tablespoon ketchup
- 2 teaspoons dry mustard
- 4 dashes Worcestershire sauce
- 1 cube beef bouillon, crumbled (or powdered beef base)
- Salt and pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
- Gravy:
- 1 whole onion, halved and thinly sliced (or diced if you prefer)
- 2 cups beef broth, more if needed for thinning
- 1 tablespoon ketchup
- 1 teaspoon seasoning sauce, such as Kitchen Bouquet, optional
- 4 dashes Worcestershire
- 1 teaspoon cornstarch, optional
- Salt and pepper
Dark Chocolate Pudding
By HeidiHo5
Melt the chocolate in a double boiler over low heat
- 12 ounces semisweet chocolate, chopped
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 2/3 cup sugar
- 2 teaspoons pure vanilla extract
- 2 pinches of fine salt
- 8 large egg yolks
- Whipped sour cream, for serving, optional
Buttery Rosemary Rolls
By HeidiHo5
Place the dinner rolls in a large lightly buttered skillet, allowing some space between the rolls
- 15 frozen, unbaked, un-risen dinner rolls
- Melted butter
- Coarsely chopped fresh rosemary
- Coarse sea salt
Chicken-Broccoli Shells and Cheese
By HeidiHo5
Cook pasta according to the directions on the box
- 8-ounces medium shells pasta, uncooked
- 3 cups broccoli florets
- 3 tablespoons olive oil
- 4 chicken breast halves, cut into 1-inch pieces
- salt and fresh ground pepper, to taste
- 1 cup skim milk
- 1 cup chicken broth
- 1/4 cup all-purpose flour
- salt and fresh ground pepper, to taste
- 1/8 teaspoon chili powder
- 1 cup shredded cheddar cheese
Caesar Salad
By HeidiHo5
For the dressing: Place the anchovies into a blender or food processor
- Salad Dressing:
- 4 whole anchovy fillets
- 2 tablespoons (and up to 3 tablespoons) Dijon mustard
- 1 tablespoon balsamic or red wine vinegar (balsamic makes it nice and rich)
- 1 teaspoon Worcestershire sauce
- 2 cloves fresh garlic, peeled
- 1/2 whole lemon, juiced
- 1/2 cup olive oil
- 1/4 cup freshly grated Parmesan
- 1 dash salt
- Freshly ground black pepper
- Croutons:
- 1/2 loaf crusty French bread
- 1/4 cup olive oil
- 2 cloves fresh garlic, peeled
- Salt
- Salad:
- Hearts of romaine lettuce
- Fresh Parmesan wedge
Quesadilla Explosion Salad
By HeidiHo5
This is no ordinary plate of greens, peeps
- SALAD:
- QUESADILLA
- 1 La Tortilla Factory Whole Wheat Low-Carb/Low-Fat Tortilla (sometimes labeled Smart & Delicious Low Carb High Fiber), Original/Soft Taco size (NOT Large)
- 1/4 cup shredded fat-free cheddar cheese
- 3 cups chopped romaine lettuce
- 3 ounce cooked boneless skinless lean chicken breast, cut into strips
- 1/4 cup diced tomatoes
- 2 tablespoon canned sweet corn kernels, drained
- 1 tablespoon canned black beans, rinsed
- 1 teaspoon. fajita seasoning mix, dry
- Optional: fresh cilantro
- DRESSING
- 3 tablespoon fat-free balsamic vinaigrette
- 1 teaspoon lemon juice
- 1 teaspoon lime juice
- 1/2 no-calorie sweetener packet (like Splenda)