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Recipes
Chicken Piccata (CPK Copy Cat)
By peridot728
You have to try this copy cat Chicken Piccata just like they serve at the California Pizza Kitchen, yum! Makes
- 1 1/2 tablespoons plus 1/3 cup light-tasting olive oil, divided
- 6 tablespoons shallots, minced
- 1 to 2 tablespoons garlic, minced
- 3/4 cup dry white wine
- 2 cups chicken stock
- 1/2 cup fresh lemon juice
- Kosher salt
- 4 chicken breast halves, skinless, boneless
- 1/2 cup all purpose flour
- 2 teaspoons seasoned salt
- 1/4 teaspoon dried basil leaves, crushed
- 1/2 teaspoon ground white pepper or to taste
- 1 cup heavy (whipping) cream
- 1/2 teaspoon black pepper, or to taste
- 1/4 cup ( 1/2 stick) butter
- 5 tablespoons capers, rinsed and drained
- 2 tablespoons flat leaf parsley, chopped, plus extra sprigs for garnish
- 1 to 1 1/2 pounds spaghettini
- 1 large lemon, cut into 1/4-inch slices
Sweet Tea Cocktail
By peridot728
Muddle the cucumber, mint, raspberries and ice in a shaker
- 2 pieces skinned cucumber, chopped
- 4 fresh mint leaves
- 3 raspberries
- Ice
- 3 ounces lemonade
- 2 ounces sweet tea vodka
- Lemon wheel, for garnish
Copycat Panera Broccoli Cheese Soup
By peridot728
Copycat Panera Broccoli Cheese Soup is ready in less than 30 minutes! The perfect bowl of comfort food without leav
- 1/4 cup unsalted butter
- 1/2 cup diced onions (yellow or white)
- 1 cup shredded carrots (I used matchsticks that I cut into half inch pieces)
- 2-1/2-3 cups broccoli florets, chopped small
- 1-1/2 cups chicken broth
- 1 cup milk (I use skim/fat free)
- 1 cup heavy whipping cream
- 1/4 cup all-purpose flour
- 1-1/2 tsp kosher salt
- 1/2 tsp black pepper
- pinch of crushed red pepper flakes (or more as desired)
- 2 cups shredded cheddar cheese
Banana Cake - Super Moist
By peridot728
Preheat oven to 325°F Cake: Coat 3, 8-inch round cake pans or 2, 9-inch round cake pans with nonstick spray
- Cake:
- 1 1/2 cups milk
- 2 tablespoons lemon juice
- 3/4 cup butter, room temp
- 1 cup light brown sugar
- 1 cup granulated sugar
- 3 eggs
- 1 tablespoon vanilla extract
- 1 teaspoon kosher salt
- 1 1/2 teaspoons baking soda
- 3 cups flour
- 3 ripe medium bananas mashed, approximately 1 1/2 cups
- Frosting:
- 8 ounces cream cheese, room temperature
- 1 cup butter, room temperature
- 6 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk
- optional – 3/4 cup sweetened flaked coconut
Thanksgiving Leftover Casserole
By peridot728
This Thanksgiving Leftover Casserole is so delicious
- 2-3 cups turkey shredded
- 1-1/2 cups cranberry sauce
- 3-4 cups mashed potatoes
- 2 cups corn
- 1-2 cups turkey gravy
- 1/3 cup milk
- 4-5 cups stuffing
- 1/4 - 1/3 cup chicken broth or to taste
Crab Cakes
By peridot728
For the crab cakes: (1) Line a baking sheet with aluminum foil
- For the crab cakes:
- 2 large eggs
- 2-1/2 tablespoons mayonnaise, best quality such as Hellmann’s or Duke’s
- 1-1/2 teaspoons Dijon mustard (I went with Grey Poupon)
- 1 teaspoon Worcestershire sauce (I went with the classic Lea & Perrins)
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 1/4 cup finely diced celery, from one stalk
- 2 tablespoons finely chopped fresh parsley
- 1 pound lump crab meat
- 1/2 cup panko (Progresso makes good panko-style bread crumbs.)
- Vegetable or canola oil, for cooking (I went with LouAna canola for a nice, extra-light flavor.)
- For the tartar sauce:
- 1 cup mayonnaise, best quality such as Hellmann’s or Duke’s
- 1-1/2 tablespoons sweet pickle relish
- 1 teaspoon Dijon mustard
- 1 tablespoon minced red onion
- 1-2 tablespoons lemon juice, to taste
- Salt and freshly ground black pepper, to taste
Rigatoni with Creamy Mushroom Sauce (Giada)
By peridot728
Bring a large pot of salted water to a boil over high heat
- 1 pound rigatoni pasta
- 2 tablespoons olive oil
- 2 shallots, minced
- 1 clove garlic, minced
- Salt and freshly ground black pepper
- 1 pound assorted mushrooms, (such as cremini, shiitake and button), cleaned and sliced 1/2 cup white wine
- 1/2 cup vegetable stock
- 1 cup (8 ounces) mascarpone cheese, at room temperature 1/2 cup grated Parmesan
- 1/4 cup chopped fresh chives
Peach Pie Overnight Oats
By peridot728
In a medium bowl or jar, combine almond milk, yogurt, sweetener, Flex Flavors packet, vanilla extract, cinnamon, an...
- 6 6 hours
- 1/2 1/2 1/2 cup unsweetened vanilla almond milk
- 1/4 1/4 1/4 cup fat-free plain Greek yogurt
- 1 1 1 packet no-calorie sweetener
- 1 1 1 packet Peach Cobbler Flex Flavor
- 1/4 1/4 1/4 tsp. vanilla extract
- 1/8 1/8 1/8 tsp. cinnamon
- Dash Dash salt
- 1/2 1/2 1/2 cup old-fashioned oats
- 1/2 1/2 1/2 cup chopped peaches (fresh or thawed from frozen)
- 1 1 1 graham cracker (1/4 sheet), finely crushed
Festive Pasta Salad
By peridot728
Cook pasta according to package directions; drain
- 1 pkg (12 oz.) Ronzoni Garden Delight® Rotini, Radiatore or Penne, uncooked
- 3/4 cup Italian salad dressing
- 2/3 cup mayonnaise
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1 cup chopped fresh cauliflower
- 1 cup (4 oz.) cubed Cheddar cheese
- 1/4 cup chopped celery
- 1/4 cup finely chopped green pepper
- 1/4 cup slivered radishes
- 1 tablespoon chopped fresh parsley
Snickerdoodle Crisp
By peridot728
Preheat oven to 375 degrees F
- 1 lb. refrigerated sugar cookie dough
- 1 tbsp. ground cinnamon
- 4 c. sliced peaches
- 2 c. blueberries
- 1/4 c. sugar
- 1/2 tbsp. pure vanilla extract
- 1 tsp. kosher salt
- Cooking spray, for baking dish
- 1 tbsp. cinnamon sugar
- Vanilla ice cream, for serving