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Recipes
Stuffed Portobello Mushrooms
By Casie
3 stars
- 6 portobello mushrooms, stemmed (reserve 1 cup minced stems)
- 3 tablespoons plus 2 teaspoons extra-virgin olive oil, plus more for drizzling
- 12 ounces hot Italian sausage
- 12 ounces sweet Italian sausage
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped green bell pepper
- 1/4 cup finely chopped celery
- 2 teaspoons minced garlic
- 1/2 cup plain bread crumbs
- 1/2 cup freshly grated Parmesan
- 1/4 cup plus 1 tablespoon minced fresh parsley leaves
- 2 teaspoons Essence, recipe follows
- 1 egg, lightly beaten
- Balsamic vinegar, for drizzling
Breakfast Strata
By Casie
1.Grease a 9x13 inch baking dish
- 9 slices bread, torn into bite size pieces
- 1/2 cup diced fresh mushrooms
- 1/2 cup chopped green bell pepper
- 16 ounces Cheddar cheese, shredded
- 1/2 cup chopped onion
- 2 cups cubed cooked ham
- 8 eggs
- 2 cups milk
Remoulade Sauce
By Casie
Combine all ingredients and serve with crab cakes
- 1/2 cup mayonnaise
- 2 Tbsp ketchup
- 2 Tbsp horseradish
- 1/4 tsp paprika
- 1/4 tsp salt
- 1/8 tsp oregano
- dash pepper
- dash cayenne pepper
Pulled Pork
By Casie
1.Pour can of beef broth into slow cooker, and add pork
- 5-6 lb pork shoulder, butt, or tenderloin
- 1 (18 oz) bottle barbeque sauce
- 1 (14 oz) can beef broth
Lemon Pepper Shrimp Scampi
By Casie
219 Calories per serving
- 1 cup uncooked orzo
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon salt, divided
- 7 teaspoons unsalted butter, divided
- 1 1/2 pounds peeled and deveined jumbo shrimp
- 2 teaspoons bottled minced garlic
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon black pepper
Garlic Knots
By Casie
Directions Prepare the recipe for Simple Pizza Dough
- Ingredients
- 1/2 recipe Simple Pizza Dough, recipe follows
- 16 tablespoons (2 sticks) unsalted butter, room temperature
- 2 tablespoons fresh thyme leaves, minced
- 2 tablespoons fresh rosemary leaves, minced
- 3/4 cup grated Parmesan, divided
- 10 cloves garlic, grated
- Bench flour
- 2 teaspoons kosher salt
Flank Steak
By Casie
Place ingredients into a low dish
- 1.5 lb flank steak
- 1/4 cup soy sauce
- 1/2 cup green onion finely chopped
- 3 Tbsp honey
- 2 Tbsp vinegar
- 1 1/2 tsp garlic powder
- 1 1/2 tsp ginger powder
- 3/4 cup EVOO
Beef Tenderloin Steaks with Mushrooms
By Casie
212 Calories per serving 4
- 1 tablespoon extra-virgin olive oil
- 4 shallots, peeled and quartered
- 2 teaspoons chopped fresh thyme
- 1/8 teaspoon salt
- 1/8 teaspoon crushed red pepper
- 3 (4-ounce) packages presliced exotic mushroom blend (such as shiitake, cremini, and oyster)
- 2 garlic cloves, minced
- 1/4 cup Madeira wine, dry sherry, or Merlot
- 1/4 cup chicken stock
- 2 tablespoons chopped fresh parsley optional
- Cooking spray
- 4 (4-ounce) grass-fed beef tenderloin steaks, trimmed (about 1 inch thick)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Maniladas with White Cheese and Roasted Tomatillo Sauces
By Casie
Preheat oven to 400 degrees F
- For the Tomatillo sauce:
- 1 (8-ounce) package manicotti shells
- 2 tablespoons olive oil
- 1 Vidalia onion, chopped
- 2 cloves garlic, minced
- 1 rotisserie chicken, shredded
- Salt and freshly ground black pepper
- 4 Roma tomatoes, seeded and diced
- 3 tablespoons chopped cilantro leaves
- 1/2 cup sour cream
- 1 pound tomatillos, quartered
- 1 small red onion, quartered
- 1 jalapeno, halved
- 2 garlic cloves
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- For the cheese sauce:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups heavy cream, room temperature
- 2 cups grated fontina cheese
- 1/4 teaspoon grated nutmeg
- Salt
Guacamole
By Casie
Mash the avacados with a fork then mix all ingredients
- 2 ripe avacados
- 1/2 large red onion diced (add more to suite your taste)
- 3 Tbsp canned diced jalapeno peppers (or fresh can be substituted)
- 1/2 cup fresh cilantro
- 1 tsp lime juice
- salt and pepper to taste