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Recipes
Burgers: Jalapeno Cheddar Turkey Burgers
By NicoleS
Heat a charcoal or gas grill to medium-high heat (about 400 degrees if you have a temperature gauge on the grill)
- For Serving:
- 2 pounds ground turkey
- 1/2 cup finely diced onion (white, red or yellow)
- 1/4 cup finely chopped fresh cilantro
- 2 garlic cloves, finely minced
- 1 small jalapeño, seeded and finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Juice of 1/2 lime (about 1/2 tablespoon or so)
- 1/2 cup shredded sharp cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 soft hamburger buns
- Guacamole
- Extra cheddar slices
- Tomatoes
- Lettuce
Salisbury Steak with Mushroom Gravy
By NicoleS
In a large bowl, combine beef, 1/4 can mushroom soup, bread crumbs, egg, onions, and steak seasoning
- 1 pound lean ground beef
- 1 (10-ounce) can condensed cream of mushroom soup, divided
- 1/2 cup Italian bread crumbs
- 1 egg, lightly beaten
- 1/2 cup frozen chopped onions
- 1 teaspoon steak seasoning (recommended: Montreal)
- 1 tablespoon canola oil
- 2 tablespoons butter, divided
- 1/4 cup cognac
- 1 (8-ounce) package sliced fresh mushrooms
- 2 cups low-sodium beef broth
- 1 (1.2-ounce) packet brown gravy mix
- Cooked rice, for serving
Roasted Vegetable Gnocchi with Spinach-Herb Pesto
By NicoleS
1. Preheat oven to 425°. Cut squash into 1-inch pieces
- Spinach-Herb Pesto:
- 6 6 1 1/4 squash (about 1 1/4 lb.)
- 8 8 8 sweet mini bell peppers
- 2 2 2 tablespoons olive oil
- 1 1 1 teaspoon salt
- 1/2 1/2 1/2 teaspoon coarsely ground pepper
- 1 1 package 1 (16-oz.) package gnocchi*
- Spinach-Herb Pesto
- 1/2 1/2 package 1/2 (5-oz.) package baby spinach
- 1/4 to 1/3 1/4 to 1/3 to 1 1/2 to 1 1/2 oz.) freshly shredded Parmesan cheese
- 1/2 1/2 package 1/2 (5-oz.) package baby spinach
- 1 1 1 tablespoon chopped fresh cilantro
- 1 1 1 tablespoon chopped fresh basil
- 1 1 1 teaspoon lemon zest
- 2 2 2 tablespoons lemon juice
- 1 1 1 teaspoon chopped fresh mint
- 1 1 1 garlic clove, minced
- 1/4 1/4 1/4 teaspoon salt
- 1/2 1/2 1/2 cup (2 oz.) freshly shredded Parmesan cheese
- 1/4 1/4 1/4 cup olive
Bars: Best Chocolate Chip Cookie Bars
By NicoleS
This recipe comes from Cook's Illustrated (May 2006)
- NOTE:
- 2 1/8 cups bleached all-purpose flour (10 1/2 ounces)
- 1/2 teaspoon table salt
- 1/2 teaspoon baking soda
- 12 tablespoons unsalted butter (1 1/2 sticks), melted and cooled slightly
- 1 cup light brown sugar (7 ounces)
- 1/2 cup granulated sugar (3 1/2 ounces)
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 cups chocolate chips or chunks (semi or bittersweet)
- You can substitute white, milk chocolate, or peanut butter chips for the semi- or bittersweet chips called for in the recipe. In addition to chips, you can flavor the dough with 1 cup of nuts, raisins
Easier Fried Chicken
By NicoleS
Crackling-crisp, golden-brown, and juicy—what’s not to love about fried chicken? In a word, frying
- 1 1/4 cups buttermilk
- Table salt
- Dash hot sauce
- 3 teaspoons ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 3 1/2 pounds bone-in, skin-on chicken parts (breasts, thighs, and drumsticks, or a mix, with breasts cut in half), trimmed of excess fat
- 2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1 3/4 cups vegetable oil
Creamy Poppyseed Dressing
By NicoleS
Combine all ingredients, except poppy seeds together in a blender and blend until well combined
- 1/3 cup mayo
- 1/3 cup plain greek yogurt
- 1/4 cup half and half (any percentage of milk will work-the higher the percentage, the creamier it will be)
- 1 1/2 teaspoons extra virgin olive oil
- 5 Tablespoons sugar
- 8 teaspoons apple cider vinegar
- 1/4 teaspoon lemon zest
- 3 teaspoons poppy seeds
Coffee Cake: Strawberries and Cream Coffee Cake with Vanilla Cream Cheese Glaze
By NicoleS
For the Cake -Preheat oven to 400F
- For the Cake:
- 1 1 1 large egg
- 1 1 1 cup granulated sugar
- 1 1 1 cup all-purpose flour
- 1/2 1/2 1/2 cup sour cream
- 1/4 1/4 1/4 cup buttermilk
- 1/4 1/4 1/4 cup canola or vegetable oil
- 1 1/2 1 1/2 1/2 teaspoons vanilla extract
- 1/2 1/2 1/2 teaspoon baking powder
- 1/2 1/2 1/2 teaspoon baking soda
- pinch pinch salt
- 2 to 3 2 to 3 3 tablespoons turbinado sugar, for sprinkling (2 tablespoons granulated sugar may be substituted)
- For the Vanilla Cream Cheese Glaze:
- 3 3 1/3 3 ounces (about 1/3 cup) cream cheese, softened
- 1/3 1/3 1 to granulated sugar OR about 1 cup confectioners’ sugar (granulated sugar prevents glaze from getting as ‘crunchy’ when exposed to air, but doesn’t incorporate as smoothly as confectioners’ sugar)
- 2 to 3 2 to 3 3 tablespoons unsalted butter, softened
- 1 1 1 teaspoon vanilla extract
Buttermilk Baking Mix
By NicoleS
In a large bowl, mix all ingredients with an electric mixer until particles are small and uniform in size
- 5 1/4 cups flour
- 2 Tbsp. baking powder
- 1/4 cup sugar
- 1 cup shortening
- 1/2 cup buttermilk powder
- 3/4 tsp. baking soda
Cookies: Coconut Rhubarb Cookies with Cream Cheese Frosting
By NicoleS
In a large bowl, cream shortening and brown sugar
- Cookies:
- 1 cup shortening
- 1-1/2 cups packed brown sugar
- 2 eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1-1/2 cups diced fresh rhubarb
- 3/4 cup flaked coconut
- Cream Cheese Frosting:
- 1 package (3 ounces) cream cheese, softened
- 1 tablespoon butter, softened
- 3 teaspoons vanilla extract
- 1-1/2 cups confectioners' sugar
Bars: Lemon Bars
By NicoleS
Preheat oven to 350°F. For the crust: Mix listed ingredients together and spread on a greased quarter sheet p...
- Crust:
- 1 cup butter melted
- 2 cups flour
- 1 tsp vanilla
- 2 eggs 2 eggs
- 1 cup sugar
- Filling:
- 4 large eggs
- 1/2 cup salted butter, melted
- 1 whole regular lemon (medium-sized, zest, cut away pith, and slice to remove seeds)
- 1 1/4 cups granulated sugar
- splash of vanilla (optional)
- powdered sugar for garnish