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Recipes
Prosciutto Ravioli
By NicoleS
Whisk the ricotta, spinach, prosciutto, egg yolks, parmesan, nutmeg, salt, and pepper in a medium bowl to blend
- Options:
- 1/2 (15-ounce) container whole milk ricotta cheese
- 1/2 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
- 2 ounces thinly sliced prosciutto, chopped (or bacon)
- 1/2 cup onion or shallot, chopped
- 1 large egg yolk
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup Parmesan cheese
- 24 wonton wrappers
- 1/2 cup (1 stick) butter
- 1 teaspoon dried oregano
- Freshly grated pecorino
- Sundried tomatoes
- Nutmeg
Cookies: Peanut Blossom Cookies (Hershey Kiss)
By NicoleS
Preheat the oven to 350 degrees F
- 2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup (2 sticks, 16 tablespoons) butter, softened to room temperature
- 2 cups creamy peanut butter
- 1 1/2 cups brown sugar (10 1/2 ounces)
- 1/2 cup granulated sugar (3 1/2 ounces)
- 2 large eggs
- 1 teaspoon vanilla extract
- Hershey’s Chocolate Kisses (from a 12 oz bag), wrappers removed
Tony Roma's Carolina Honeys
By NicoleS
Combine all the ingredients for the BBQ sauce in a saucepan over high heat
- Barbeque Sauce:
- 1 cup ketchup
- 1 cup vinegar
- 1/2 cup molasses
- 1/2 cup honey
- 1 tsp. liquid smoke
- 1/2 tsp. salt
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/4 tsp. Tabasco pepper sauce
- Ribs:
- 4 lbs. pork spare ribs
Salmon Cakes: America's Test Kitchen
By NicoleS
If buying a skin-on salmon fillet, purchase 1 1/3 pounds of fish
- 3 tablespoonsplus 3/4 cup panko bread crumbs
- 2 tablespoons minced fresh parsley
- 2 tablespoons mayonnaise
- 4 teaspoons lemon juice
- 1 scallion, sliced thin
- 1 small shallot, minced
- 1 teaspoon Dijon mustard
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoons dried dill, optional
- pinch cayenne pepper
- 1 (1 1/4 pound) skinless salmon fillet, cut into 1-inch pieces
- 1/2 cup vegetable oil
Quick Bread: Zucchini Bread
By NicoleS
Preheat the oven to 350°
- 2 eggs
- 1-1/3 cups sugar (try 1 cup sugar + 1/3 cup brown sugar)
- 2/3 cup canola oil
- 1-1/3 cups uncooked shredded zucchini
- 1-1/4 t vanilla
- 2 cups all-purpose flour
- 3/4 t salt
- 3/4 t baking soda
- 1/2 t baking powder
- 1 t ground cinnamon (try 1 1/2 tsp cinnamon)
Quick and Easy Oatmeal Chocolate Chip Cookie Peanut Butter Fudge Parfait
By NicoleS
1.First, make these cookies !! 1
- Chocolate Chip Oatmeal Cookies
- 2 1/2 cups old fashioned oats
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup canola oil or melted coconut oil (use a little more if dough seems is too dry)
- 2 large eggs
- 4 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips or chocolate chunks + more if desired
- Chocolate Fudge (or you can sub store bought fudge sauce)
- 1/4 cup unsweetened cocoa powder
- 1/3 cup packed brown sugar
- 2 tablespoons light corn syrup
- 2/3 cup heavy cream
- 1/4 teaspoon salt
- 3 ounces milk chocolate, chopped
- 3 ounces good bittersweet or dark chocolate, chopped
- 2 tablespoon unsalted butter, cup into small cubes
- 2 teaspoon vanilla extract
- Peanut Butter Mousse
- 1 1/2 cups creamy peanut butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 ounces cream cheese, softened to room temperature
- 1 cup cold heavy cream, divided
- 2 tablespoon powdered sugar
Cookies: Triple Chocolate Zucchini Cookies
By NicoleS
Preheat the oven to 325 degrees F
- 2/3 cup (4.5 ounces) semisweet or bittersweet chocolate chips
- 2 cups (10 ounces) all-purpose flour
- 1/4 cup (.75 ounces) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (8 tablespoons, 4 ounces) butter, softened to room temperature
- 1/4 cup (2 ounces) granulated sugar
- 1/2 cup (3.75 ounces) packed light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup shredded and drained zucchini (about 4 ounces)
- 1 cup semisweet, bittersweet or milk chocolate chips
Skillet Honey Garlic Chicken
By NicoleS
Lightly season the chicken pieces with salt and pepper
- 2 pounds boneless, skinless chicken breasts, cubed
- Salt and pepper
- 3/4 cup low-sodium chicken broth
- 6 garlic cloves, finely minced or pressed through a garlic press
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 teaspoon cornstarch
- Pinch red pepper flakes
- 1 tablespoon olive oil
- Hot, cooked rice or quinoa and edamame, for serving (optional)
Turkey Roast Dip with Melted Gruyere
By NicoleS
For the turkey: In a small mixing bowl, mix together the softened butter and fresh herbs
- TURKEY BREAST:
- 3 tablespoons unsalted butter, softened
- 1 tablespoon fresh thyme leaves, chopped
- 1 tablespoon chopped fresh rosemary
- Kosher salt and freshly cracked black pepper
- 1 large onion, roughly chopped
- 1/2 cup low-sodium chicken broth
- 3 tablespoons Worcestershire sauce
- 1 (3-pound) bone-in turkey breast
- SANDWICH:
- 6 demi French baguettes, sliced in half
- 3 tablespoons unsalted butter, softened
- 12 slices Gruyere cheese
Chicken Lo Mein
By NicoleS
Boil noodles per package instructions
- Stir Fry Sauce:
- 4 servings of egg noodles
- 6 Tbsp. of teriyaki sauce
- 1/4 cup of chicken broth
- 2 Tbsp. of soy sauce
- 2 Tbsp. of dry sherry
- 2 tsp of sesame oil
- 1 tsp of cornstarch
- Stir Fry:
- 1 Tbsp. of vegetable oil
- 1 Tbsp. of ginger
- 2 garlic cloves, minced
- 1/2 medium onion, sliced
- 1/2 shiitake mushrooms, sliced
- 1/2 cup of carrots, sliced
- 1/2 cup of sugar snap peas, halved
- Marinade for Chicken:
- 2 Tbsp. sesame oil
- 2 Tbsp. cornstarch
- 2 tsp. soy sauce
- 2 tsp. dry sherry
- 1 pound of chicken breast, sliced
- Chopped scallions for garnish