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Recipes
Parmigiano-Crusted Steak Fries
By SandyC
Serve these alongside Flat-Iron Steaks with Blue Cheese Butter for a steakhouse supper at home
- 4 large Idaho potatoes, each cut into 8 wedges
- Salt
- 1/4 cup grated Parmigiano Reggiano
- 1/4 cup breadcrumbs
- 1 tablespoon garlic powder
- Ground black pepper
- 4 tablespoons EVOO – Extra Virgin Olive Oil
Warm Kale Antipasto Salad
By SandyC
Preheat the broiler. Arrange the red onions, eggplant, bell peppers and tomatoes on a baking sheet; drizzle with 2 ...
- 2 red onions, halved and sliced
- 2 small Japanese eggplants, halved lengthwise and sliced
- 12 baby bell peppers (any color), halved
- 1 pint cherry tomatoes, halved
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- Kosher salt and freshly ground pepper
- 1 5-ounce package baby kale or 8 cups chopped kale leaves
- 1 romaine lettuce heart, chopped
- 2 tablespoons balsamic vinegar
- 1 crusty whole-wheat roll, cubed
- 2 ounces deli-sliced soppressata or salami (about 8 slices), cut into strips
- 2 ounces pecorino romano cheese, shaved
Lemon-Garlic Shrimp and Grits
By SandyC
Directions Bring 3 cups of water to a boil in a medium saucepan over high heat, covered
- 3/4 cup instant grits
- Kosher salt and freshly ground black pepper
- 1/4 cup grated parmesan cheese
- 3 tablespoons unsalted butter
- 1 1/4 pounds medium shrimp, peeled and deveined, tails intact
- 2 large cloves garlic, minced
- Pinch of cayenne pepper (optional)
- Juice of 1/2 lemon, plus wedges for serving
- 2 tablespoons roughly chopped fresh parsley
Leek Salad
By SandyC
Remove the dark green portion of the leeks and discard
- 4 medium leeks
- 1/2 teaspoon Dijon mustard
- 2 teaspoons balsamic vinegar
- 1/4 cup olive oil
- Kosher salt and freshly ground black pepper
- 1 teaspoon dried thyme
- 1 slice bacon, cooked crisp, chopped
Slow-Cooker Sauerbraten
By SandyC
Directions Sprinkle the brisket with 1 teaspoon salt and 1/2 teaspoon pepper and cut crosswise into 3 pieces
- 1 4 -to-5-pound flat-cut beef brisket, trimmed of excess fat
- Kosher salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 1/2 cup red wine vinegar
- 1 tablespoon pickling spice, tied in cheesecloth with twine
- 1 cup low-sodium beef broth
- 6 carrots, quartered crosswise
- 4 stalks celery, quartered crosswise
- 2 leeks, halved lengthwise and sliced 1/2 inch thick
- 12 gingersnap cookies, crumbled
- Chopped fresh parsley, to taste
Homemade Strawberry Cake
By SandyC
- Preheat oven to 325 degrees
- For the cake:
- Nonstick vegetable spray
- All-purpose flour, for pans
- 3 cups self-rising flour
- 2 cups granulated sugar
- 3/4 cup vegetable oil
- 1 1/2 cup pureed strawberries, strained*
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon zest
- 4 large eggs, beaten
- red food coloring**
- For the cream cheese frosting:
- 1 (8oz) package of cream cheese, softened
- 1 stick of butter, softened
- 1 teaspoon vanilla extract
- ~ 3 cups (approx. 1 box) confectioners sugar (powdered sugar)
- 1 tablespoon milk (if needed)
Sauteed Cabbage and Apples
By SandyC
Core and slice the cabbage into thin slices
- 1/2 head red cabbage
- 1 Granny Smith apple
- 2 tablespoons butter
- 1 teaspoon fennel seeds, crushed
- Kosher salt and freshly ground black pepper
- 1/4 cup red wine
- Splash apple cider vinegar
Slow Cooker Mushroom Barley Risotto
By SandyC
Directions Heat the olive oil in a large skillet over medium-high heat
- 2 tablespoons extra-virgin olive oil
- 1 large onion, finely chopped
- Kosher salt and freshly ground black pepper
- 1 pound cremini mushrooms, sliced
- 1 1/2 cups pearl barley
- 4 sprigs fresh thyme
- 8 ounces carrots, finely chopped
- 3 cups lower-sodium vegetable broth
- 1 ounce Parmesan, grated (2/3 cup)
- 1 tablespoon sherry vinegar
- 1/4 cup chopped fresh flat-leaf parsley
Best Tomato Soup Ever
By SandyC
Directions To begin, dice the onion
- 1 medium white or yellow onion
- 6 tablespoons (3/4 stick) butter
- Two 14.5-ounce cans diced tomatoes
- One 46-ounce bottle or can tomato juice
- 3 to 6 tablespoons sugar
- 1 or 2 tablespoons chicken base, or 3 chicken bouillon cubes
- Freshly ground black pepper
- 1 cup sherry, optional
- 1 1/2 cups heavy cream
- 1/4 cup chopped fresh basil
- 1/4 cup chopped flat-leaf parsley
Florentine Dream Burgers
By SandyC
The secret is in the cheese sauce! Serve with Squashed Rosemary Potatoes and Tomato and Spring Onion Salad alongsid...
- 4 tablespoons EVOO – Extra Virgin Olive Oil, divided
- 1 small onion, chopped (about 1/4 cup)
- 2 cloves garlic, finely chopped or grated
- 1 10-ounce box frozen chopped spinach, defrosted and wrung dry
- A few grates fresh nutmeg
- 1 1/2 pounds mixed ground sirloin, pork and veal
- Salt and ground black pepper
- 1 sprig rosemary
- 2 tablespoons butter
- 1 tablespoon flour
- 1/2 cup milk
- 3/4 cup ricotta cheese
- 1/4 cup grated Parmigiano Reggiano cheese
- 4 ciabatta rolls, split open
- 1 small bunch fresh spinach, thinly sliced