Shelly17's profile page
Recipes
Weekend Brisket
By Shelly17
Southern Living, March 2014
- Horseradish Cream:
- 2 garlic cloves, minced
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- 2 tablespoons light molasses, honey, or sorghum
- 2 tablespoons yellow mustard
- 1/4 teaspoon ground red pepper
- 1 (4- to 5-lb.) brisket flat, trimmed
- 1 yellow onion, halved and thinly sliced
- 1 tablespoon vegetable oil
- 6 garlic cloves, chopped
- 1 cup beef broth
- 1 cup sour cream
- 1 teaspoon prepared horseradish
- 1 garlic clove, minced
- 1 pickled jalapeño pepper, stemmed, seeded, and minced (optional)
- Salt to taste
- Stir together sour cream, horseradish, minced garlic, and, if desired, pickled jalapeño pepper in a small bowl. Add salt to taste. Refrigerate up to 1 week.
Skillet Cornbread Pudding with Ham and Pepper Jack
By Shelly17
Why save bread pudding for dessert when it's great dressed for dinner? Our skillet cornbread pudding jacks up this ...
- 2 tablespoons unsalted butter
- 1 1/2 cups cooked corn, fresh or thawed frozen
- 1 bunch scallions (white and green parts), sliced
- 1 (6-ounce) chunk Black Forest ham, diced (about 11⁄4 cups)
- 1 clove garlic, chopped
- 1/2 teaspoon chili powder
- 3 large eggs
- 2 cups half-and-half
- 4 ounces pepper jack cheese, diced
- 1/4 cup chopped fresh basil leaves
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 1 cup packaged cornbread stuffing cubes
- Pinch sugar
Stuffed Chicken & Herb Gravy with Creamy Polenta
By Shelly17
From: Cooking Light, Jan/Feb 2014
- Chicken and gravy:
- 4 4 4 (6-ounce) skinless, boneless chicken breast halves
- 2 2 1/2 very thin prosciutto slices (about 1/2 ounce), halved
- 4 4 slices 4 (2/3-ounce) slices reduced-fat provolone cheese
- 1 1 1 tablespoon canola oil
- 1/4 1/4 1/4 teaspoon freshly ground black pepper
- 2 2 2 tablespoons minced shallots
- 1 1 1 tablespoon chopped fresh thyme
- 1 1/2 1 1/2 1/2 cups unsalted chicken stock (such as Swanson), divided
- 1 1 1 tablespoon all-purpose flour
- 1 1/2 1 1/2 1/2 tablespoons unsalted butter
- 1 1 1 tablespoon chopped fresh flat-leaf parsley
- 1 1/2 1 1/2 1/2 teaspoons chopped fresh tarragon
- Polenta:
- 2 2 1% cups 1% low-fat milk
- 1/3 1/3 1/3 cup water
- 1/2 1/2 1/2 cup uncooked polenta
- 1/4 1/4 1/4 teaspoon kosher salt
- Bacon Green Beans:
Escarole with Pine Nuts
By Shelly17
Heat the oil in a large saute pan over medium heat
- 1 tablespoon olive oil
- 1/4 cup thinly sliced shallots
- 3 cloves garlic, minced
- 1 head of escarole (about 1 pound), washed, dried and coarsely chopped
- 1/2 cup low-sodium chicken broth
- 1/4 teaspoon chili flakes
- 2 tablespoons balsamic vinegar
- Salt and freshly ground pepper
- 1/4 cup pine nuts, toasted in a dry skillet for 2 minutes until fragrant and golden brown
Spinach and Citrus Salad
By Shelly17
From Melissa D'Arabian's Ten Dollar Dinners " Marengo Tengo"
- Citrus Dressing, recipe follows:
- 3 cups fresh spinach, washed and dried, cut into chiffonade
- 2 green onions, chopped
- 1 orange, supremed and halved
- 1 tablespoon butter
- 1/2 teaspoon sugar
- 1/2 cup pecan halves
- 1 teaspoon dried rosemary
- 1/4 teaspoon cayenne
- Salt and freshly ground black pepper
- 1 teaspoon Dijon mustard
- 2 tablespoons orange or grapefruit juice (or a combination)
- 3 tablespoons canola oil
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
Smoothie - Blueberry Avocado (Dr. Oz)
By Shelly17
Heart healthy breakfast smoothie
- 1 cup frozen wild blueberries
- 1 ripe avocado
- 5 oz low-fat plain yogurt
- 1/2 of a lime’s zest and juice
- 3 tbsp brown sugar (I use Coconut Secret)
- 2 tbsp almond paste
- 5 oz plain low-fat yogurt
- 2 oz low-fat milk
Pan Seared Scallops with a Tomato and White Chocolate Beurre Blanc
By Shelly17
My husband surprised me and made this for my birthday dinner recently
- TOMATO AND WHITE CHOCOLATE BEURRE BLANC:
- 1 tablespoon olive oil
- 2 large shallots, chopped
- Kosher salt
- 2 tablespoons tomato paste
- 1/4 cup dry white wine
- 1/4 cup white wine vinegar
- 3/4 cup heavy cream
- 1 1/2 sticks unsalted butter, cut into small pieces
- 1/4 cup fresh lemon juice
- 2 ounces white chocolate, such as Ghiradelli, broken into pieces
- SEARED SCALLOPS:
- 1 tablespoon canola oil
- 12 large sea scallops, muscles removed from sides if needed
- Kosher salt and freshly cracked black pepper
- 2 tablespoons unsalted butter
Rosemary White Bean Soup
By Shelly17
Inspired by Barefoot Contessa recipe, but altered
- 1 pound dried white cannellini beans
- Bacon Strips (4-6)
- 4 cups sliced yellow onions (3 onions) 1/4 cup good olive oil
- 2 garlic cloves, minced
- 1 large branch fresh rosemary (6 to 7 inches)
- 2 quarts chicken stock
- 1 bay leaf
- 1/2 cup half & half (or) light cream
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
Strawberry Ice Cream Cheesecake
By Shelly17
For an especially hot day, try a no-bake, frozen cheesecake full of fresh, ripe strawberries
- 1 can(s) (14-ounce) sweetened condensed milk
- 1/2 cup(s) cream cheese, at room temperature
- 1 1/2 teaspoon(s) pure vanilla extract
- 2 cup(s) heavy cream
- 1 pound(s) strawberries
- 2 teaspoon(s) sugar
Brownies - Caramel Delight Bites
By Shelly17
I found this recipe on a wonderful recipe site called "Dessert Stalking"
- 3/4 cup sweetened shredded coconut
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup water
- 1 pouch Ghirardelli Triple Chocolate Brownie Mix
- 15 ounces Peters Caramel (approximately 1 1/3 cups)
- 1 tablespoon evaporated milk
- 1/2 cup Guittard Dark Chocolate Apeels or other dark chocolate