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Recipes
Zucchini Noodles with Cherry Tomatoes and Basil
By peridot728
Tossed in a flavorful vinaigrette and topped with fresh cherry tomatoes and basil from our garden, this raw “past...
- Vinaigrette Dressing:
- 2 medium zucchini
- 1 cup cherry tomatoes, halved
- 1 ⁄4 cup (packed) fresh basil leaves, chopped
- Juice of one lemon
- 1 tsp fresh garlic, finely minced
- 1 shallot, finely minced
- 2 Tbsp white wine or champagne vinegar
- 3 Tbsp extra-virgin olive oil
- 1 Tbsp honey
- a pinch of dried red pepper flakes, to taste
- kosher salt and freshly-ground black pepper, to taste
Chickarina Soup
By peridot728
Set a large stock pot over medium heat
- For the soup:
- Extra-virgin olive oil
- 3 cloves garlic, smashed
- 2 large carrots, chopped
- 1 medium onion, chopped
- 2 ribs celery, sliced
- 4 fresh thyme sprigs
- 3 quarts low-sodium chicken broth, preferably homemade
- 1/4 cup chopped flat-leaf parsley
- Pearl Couscous (Rice Select brand)
- Salt and Pepper to taste
- Grated Parmigiano, for garnish
- For the meatballs:
- 1 small onion, diced
- 1 lb. boneless, skinless chicken breast (I used ground chicken)
- 1 egg
- 1 tsp. fresh thyme leaves
- 1 Tbsp. chopped parsley
- 1/4 cup grated Parmigiano
- 1/4 cup seasoned bread crumbs
- Salt and Pepper to taste
Blueberry Cheesecake Filo Cups (Valerie Bertinelli)
By peridot728
Combine the blueberries, granulated sugar and cinnamon in a small saucepan
- 1 cup fresh blueberries
- 1/4 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/2 cup mascarpone cheese
- 2 tablespoons powdered sugar, plus more for dusting
- 1/2 teaspoon grated lemon zest plus 2 tablespoons lemon juice, plus more zest, for garnish
- One 1.9-ounce package mini phyllo (filo) shells
Wilted Greens with Ricotta Salata (Giada)
By peridot728
Wash the greens, but do not dry
- 2 bunches Swiss chard, or kale (or 1 bunch each)
- 3 tablespoons olive oil
- 1 large yellow onion, peeled and thinly sliced
- 4 garlic cloves, minced
- 1/2 cup chicken broth
- 2 tablespoons soy sauce
- 1/4 teaspoon freshly ground black pepper
- 3 ounces ricotta salata cheese
Key Lime Cheesecake Popsicles (David Venable)
By peridot728
In a mixing bowl, stir together the graham cracker crumbs and the butter
- 1/2 cup graham cracker crumbs
- 2 Tbsp butter, melted
- 8 oz cream cheese, room temperature
- 1/4 cup Greek yogurt
- 1 (14-oz) can sweetened condensed milk
- 1 Tbsp lime zest
- 3/4 cup Key lime juice
- 1 tsp vanilla extract
- 10 (3-oz) paper drinking cups
- 10 popsicle sticks
Spicy Cajun Chicken and Rice Casserole
By peridot728
Combine garlic powder, smoked paprika, cayenne pepper, and dried thyme with the salt and pepper
- 1 pound chicken breast, boneless and skinless, cut into chunks
- 4 cups chicken broth, low-sodium
- 2 cups long grain white or wild rice
- 1 cup frozen peas
- 1 onion 1 onion
- 1 red bell pepper, medium, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried thyme
- 3 bacon slices
- 2 teaspoons canola oil
- 2 tablespoons tomato paste
- to and pepper, to taste
- fresh parsley, for garnish
Creamy Cucumber Salad***
By peridot728
A cool and creamy cucumber and dill salad that is perfect for hot summer days!
- 2 large cucumbers, sliced
- 1/4 cup red onion, sliced
- 1/4 cup greek yogurt (or sour cream or mayo or
- combination)
- 1 lemon, juice and zest (or 1/4 cup white
- vinegar)
- 2 tablespoons dill, chopped
- salt and pepper to taste
- 1 clove garlic, grated (optional)
Peachy Bourbon Chicken (Blue Jean Chef)
By peridot728
Preheat oven to 350°F. Arrange chicken breasts in a single layer in your 13x9'' Temp-tations® baker
- 6 8 oz boneless & skinless chicken breasts
- 1/2 cup bourbon
- 1 cup mild barbecue sauce
- 1/2 cup honey
- 1 21-oz can peach pie filling
Spicy Orange Chicken That's Better Than Take-Out
By peridot728
In a medium bowl, whisk together sauce ingredients
- 3/4 3/4 2 cup orange juice, freshly squeezed (from about 2 medium oranges)
- 1/2 zest from 1/2 an orange
- 1 1 1 tablespoon low-sodium soy sauce
- 2 2 2 cloves garlic
- 2 2 2 teaspoons grated fresh ginger
- 2 2 2 teaspoons red pepper flakes
- 2 2 2 teaspoons cornstarch
- 1 1 1 teaspoon sesame oil
- 1 1 1-inch boneless skinless chicken breast (8 ounces), cut into 1-inch cubes
- 2 2 2 medium carrots, thinly sliced
- 1 1 1 cup cooked brown rice or quinoa
- 2 2 2 sliced green onion
- to pepper flakes, to taste
Baked Mediterranean Snapper
By peridot728
1. HEAT oven to 425ºF. Spray a 13 x 9-inch baking dish with no-stick cooking spray
- 2 tablespoons Crisco® Pure Olive Oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon oregano
- 1 (14.5 oz.) can diced tomatoes with juice
- 1/2 cup sliced black olives
- 4 (4 to 6 oz.) red snapper fillets
- Salt and pepper to taste
- GARNISH
- 1/4 cup crumbled feta cheese
- 1/4 cup minced parsley