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Recipes
Ham and Cheese Muffins (Makes 18 Muffins)
By bridgetinma
1. Preheat oven to 350 degrees
- 1 1/2 Cups All Purpose Flour
- 1 Cup Whole Wheat Flour
- 2 Tsp Baking Powder
- 1 Tsp Baking Soda
- 1/2 Tsp Salt
- 1 1/4 Cups Buttermilk
- 2 Eggs
- 1/4 Cup Vegetable or Canola Oil
- 2 Tbsp Maple Syrup or Honey
- 1 Cup Cheddar Cheese, shredded
- 1 Cup Ham, chopped fine
Speckled Quinoa and Orzo
By bridgetinma
Heat olive oil in a medium size saucepan
- 1/3 cup olive oil
- 3/4 cup quinoa, thoroughly rinsed
- 1 1/4 cups orzo
- 2 small cloves garlic, minced
- 10 sun-dried tomatoes, packed in olive oil finely chopped
- 3 cups chicken broth
- Salt and freshly ground black pepper
- 3/4 cup grated Parmesan
- 2 ripe tomatoes, seeded and cut into fine dice
- 1/4 cup chiffonade of basil
Rainbows and Butterflies Pasta Salad
By bridgetinma
Courtesy Ellie Krieger for Food Network Magazine
- 8 ounces bow tie pasta, preferably whole grain
- 3 tablespoons plus 1 teaspoon extra-virgin olive oil
- 1 cup corn kernels, thawed if frozen
- 1 cup shelled edamame, thawed if frozen
- 1 medium red bell pepper, diced
- 2 medium carrots, shredded (about 1/2 cup)
- 1/3 cup grated parmesan cheese (about 1 ounce)
- Salt
Minestrone Soup
By bridgetinma
Directions Heat the olive oil in a large pot over medium-high heat
- 2 tablespoons extra-virgin olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 stalks celery, diced
- 1 large carrot, diced
- 1/3 pound green beans, trimmed and cut into 1/2-inch pieces (about 1 1/2 cups)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Kosher salt and freshly ground pepper
- 1 28 -ounce can no-salt-added diced tomatoes
- 1 14 -ounce can crushed tomatoes
- 6 cups low-sodium chicken broth
- 1 15 -ounce can low-sodium kidney beans, drained and rinsed
- 1 cup elbow pasta
- 1/3 cup finely grated parmesan cheese
- 2 tablespoons chopped fresh basil
Turkey Burgers with Tomato Corn Salsa
By bridgetinma
To make the salsa: Toss the tomatoes with the salt and drain in a colander for 15 minutes
- Salsa:
- 12 cherry tomatoes, finely chopped
- 1/2 teaspoon kosher salt, plus additional kosher salt and freshly ground black pepper, for seasoning
- 1/2 cup cooked fresh corn or thawed frozen corn kernels
- 1 tablespoon fresh lime juice
- 1 garlic clove, minced
- 1 tablespoon chopped fresh cilantro leaves
- 2 teaspoons olive oil
- Additional kosher salt and freshly ground black pepper
- Burgers:
- 2 tablespoons vegetable oil
- 1 small onion, finely chopped
- 1/2 small red bell pepper, finely chopped
- 1 tablespoon store-bought or homemade Creole spice mix
- 1 teaspoon kosher salt
- 1 pound ground turkey
- Freshly ground black pepper
Primavera Orzo
By bridgetinma
Rachael Ray
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, chopped
- 2 shallots, chopped
- 1 small zucchini, chopped
- 1 cup shredded carrots, chopped
- 1 teaspoon curry powder
- 3 cups chicken stock
- 1 cup orzo pasta
- 1/2 cup grated Parmigiano-Reggiano
- 3 tablespoons chopped flat-leaf parsley, a handful
- 1 cup frozen peas
- Salt and pepper
Braised Country-Style Pork Ribs
By bridgetinma
Melissa d'Arabian
- 3 pounds bone-in country-style pork ribs
- Kosher salt and freshly ground black pepper
- 3 tablespoons vegetable oil, divided
- 1 onion, chopped
- 1 carrot, chopped
- 1 stalk celery, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/4 cup apple cider vinegar
- 1 teaspoon crushed red pepper flakes
- 2 bay leaves
- 2 1/2 cups chicken stock
- Creamy Polenta, recipe follows
- 2 tablespoons chopped fresh parsley, for garnish
Ricotta, Spinach, and Ham Stuffed Chicken Breast Marsala with Pine Nut Pilaf
By bridgetinma
Rachael Ray
- Pine Nut Pilaf:
- Extra-virgin olive oil, for drizzling
- 4 tablespoons butter, divided
- 1/2 pound cremini mushrooms, sliced
- 4 boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper
- 3/4 cup fresh ricotta or sheep's milk ricotta
- 1 box organic frozen spinach, defrosted, squeezed dry, and separated
- Freshly grated nutmeg
- 4 slices speck or prosciutto
- Flour, for dredging
- 2 cloves garlic, thinly sliced
- 1/2 cup marsala wine
- 1 1/2 cups chicken broth
- A handful fresh flat-leaf parsley, finely chopped
- Pine Nut Pilaf, for serving, recipe follows
- 2 tablespoons butter
- 1/2 cup orzo pasta
- 1/4 cup pine nuts
- 1 cup long grain rice
- 2 cups chicken stock
Squash Soup
By bridgetinma
Preheat the oven to 400 degrees F
- 6 cups (about 2 large squash) seeded 2-inch wide chunks butternut squash
- Melted butter, for brushing
- 1 tablespoon kosher salt, plus 1 teaspoon
- 1 teaspoon freshly ground white pepper, plus 1/2 teaspoon
- 3 cups chicken or vegetable stock
- 4 tablespoons honey
- 1 teaspoon minced ginger
- 4 ounces heavy cream
- 1/4 teaspoon nutmeg
Rustic Lemon-Onion Chicken
By bridgetinma
Melissa D'Arabian http://www
- 4 boneless, skinless chicken breast halves, sliced in half crossways (butterflied, cut all the way through)
- 1 teaspoon dried thyme, plus 1 small bunch fresh thyme, leaves chopped
- Salt and freshly ground black pepper
- 4 tablespoons olive oil
- 1/4 cup all-purpose flour
- 1 red onion, thinly sliced
- 1/4 cup white wine, optional
- 1 cup chicken broth
- 3 lemons, juiced
- 1 to 2 tablespoons butter
- Spinach "bed", recipe follows