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Recipes
Broccoli Cheese Soup
By peridot728
Preheat the oven to 375 degrees F
- 4 heads broccoli, cut into 1-inch florets
- Olive oil, for drizzling
- Salt and freshly ground black pepper
- 1 stick (4 ounces) unsalted butter
- 1 whole onion, diced
- 1/3 cup all-purpose flour
- 4 cups whole milk
- 2 cups half-and-half
- Pinch nutmeg
- 3 cups grated cheese (mild Cheddar, sharp Cheddar, Jack, etc.), plus more for garnish, optional
- 1 cup chicken broth, optional
Homemade Granola - Pioneer Woman
By peridot728
What fun! This Homemade Granola is crispy, crunchy, sweet, pungent, a little salty
- 6 cups rolled oats (not quick oats)
- 1/4 cup vegetable or canola oil
- 4 tablespoons butter, melted, plus more for greasing the baking sheet
- 1 teaspoon kosher salt
- 1 cup brown sugar
- 1/2 cup honey
- 1/4 cup apple juice
- 1/4 cup molasses
- 1 tablespoon vanilla extract
- 1 1/2 cups crispy rice cereal, such as Rice Krispies
- 1 cup wheat germ
- 1/2 cup pecans, finely chopped
- 1/2 cup shelled sunflower seeds
- 1/4 cup almonds, roughly chopped
- 1/4 cup flax seeds
Simple and Satisfying Broccoli (Melissa D'Arabian)
By peridot728
Trim the woody skin off the broccoli stem and slice the broccoli into nice long "trees"
- 1 head broccoli
- 1/4 cup water
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper
Grilled Chicken (Honey Mustard - Pioneer Woman)
By peridot728
Mix together some olive oil, lemon juice, Dijon, honey and a dash of salt
- Olive oil
- Juice of 4 lemons
- 1 heaping tablespoon Dijon mustard
- 2 tablespoons honey
- A dash of salt
- 4 whole chicken breasts
MINI HASSELBACK POTATOES
By peridot728
Crisp-tender, garlicky, herb hasselback potatoes make for the perfect side dish! And they’re mini so it makes for
- 1-1/2 pounds petite gold potatoes
- 6 tablespoons extra-virgin olive oil, divided
- Kosher salt and freshly ground black pepper, to taste
- 1-1/2 tablespoons minced fresh basil leaves
- 1 tablespoon minced fresh chives
- 1 tablespoon minced fresh parsley leaves
- 1 clove garlic, finely grated
PIZZA PASTA BAKE
By peridot728
A delicious pizza inspired casserole! Feel free to add in your own favorite pizza toppings!
- 12 oz uncooked medium pasta I used cavatappi but penne & rotini are also good choices
- 1 medium onion diced
- 1/2 pound italian sausage mild or hot, bulk or removed from casings
- 1/2 pound lean ground beef
- 3 cloves garlic
- 1/2 red pepper diced
- 1/2 green pepper diced
- 1 can 14 oz diced tomatoes, drained
- 2 teaspoons oregano
- 4 cups pasta sauce
- 2-3 cups mozzarella cheese
- 28 slices pizza pepperoni
Cupcakes with Kahlúa Frosting
By peridot728
These frosted chocolate cupcakes with a hint of Kahlúa are amazing! With only 15 minutes of prep time & 20 minutes...
- CUPCAKES:
- 2 cups Domino sugar
- 1 3/4 cups Gold Medal all-purpose flour
- 3/4 cup Hershey cocoa powder
- 2 teaspoons Arm & Hammer baking soda
- 1 teaspoon Clabber Girl baking powder
- 1 teaspoon Morton salt
- 2 Eggland’s Best eggs
- 1 cup buttermilk
- 3/4 cup coffee
- 1/8 cup Kahlúa
- 1/2 cup Wesson vegetable oil
- 1 teaspoon McCormick vanilla extract
- FROSTING:
- 2/3 cup unsweetened cocoa powder
- 6 tbsp hot water
- 2 tbsp kahlua
- 1/2 cup Land O Lakes butter, softened
- 4 cups Domino powdered sugar
Strawberry Shortcake Smoothie
By peridot728
Soak oats in milk for 5-10 minutes to soften
- 1/2 cup uncooked oats (old fashioned or instant)
- 1/2 cup milk of your choice
- 1 frozen banana
- 1 cup strawberries
- 1/2 cup vanilla yogurt
- Garnish: whipped cream, 1/2 of a strawberry (optional)
Creamy Chicken and Wild Rice Soup
By peridot728
This Creamy Chicken and Wild Rice Soup is the definition of comfort food! Full of delicious, rich, earthy flavors a...
- Servings 6 bowls
- 2 tablespoons extra virgin olive oil
- 1 pound chicken sliced thin
- 2 cloves of garlic minced
- 16 oz mushrooms shiitake and baby portabellas mixed, sliced
- 1 tsp oregano
- 4 TBSPs butter
- 4 TBSPs flour
- 3 cups chicken stock
- 2 cups milk I used 2%
- 2 cups wild rice cooked, depending on how thick you want your soup (see note)
- HOW TO COOK WILD RICE
- In a medium stock pot, combine three cups of water and 1 cup of wild rice.
- Bring to a boil, covered, then reduce to a simmer (the heat should be as low as possible while still seeing some decent sized bubbles here and there) and cook, uncovered for 45 minutes.
- Stir regularly.
- This will yield about 2 1/2 cups wild rice.
Peanut Butter Hot Chocolate (Vitamix)
By peridot728
Load container with all ingredients and put on lid and secure
- Peanut Butter Hot Chocolate
- 4 cups water, room temperature
- 1/2 cup chocolate syrup, stirred into room-temperature water
- 1 tsp vanilla
- 1/2 cup Nestle chocolate milk mix
- 1/4 cup peanut butter