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Recipes
He Stayed Over Omelet
By Castrofilippo
1. Preheat the broiler. If using mushrooms, melt 1 tablespoon butter in a small skillet and add the mushrooms
- 1 or 2 tablespoons butter
- 1/2 cup chopped mushrooms
- 4 large eggs, lightly beaten
- 2 tablespoons half-and-half cream
- Salt and freshly ground pepper
- 1/4 cup quartered cherry tomatoes
- 2 tablespoons chopped fresh spinach
- 1/4 cup chopped ham or pre-cooked/smoked sausage
- 1/4 cup freshly grated parmigiano-reggiano cheese
Hungry Girl The Whole enchilada Chicken Soup
By Castrofilippo
PER SERVING (1/9th of recipe, about 1 cup) 105 calories 1/75g fat 641mg sodium 12
- 3 cups fat-free chicken broth
- 1/1 /4 cups finely chopped celery
- 1/2 cup diced sweet yellow onion
- 3 cups green enchilada sauce
- one 15-ounce can pure pumpkin
- 10 ounces cooked and shredded skinless lean chicken breast
- 1 cup frozen corn
- Dash hot sauce
Honeydew, Pineapple and Mint Smoothie
By Castrofilippo
1. In a blender, combine the fruit, agave syrup, mint, ginger ale, pinch of salt and ice cubes
- 2 1/2 cups chopped fresh honeydew melon
- 1 cup chopped fresh or canned pineapple, drained
- 1 tablespoon agave syrup or honey
- 1 tablespoon chopped fresh mint
- 1/3 cup ginger ale, lemon-lime soda, club soda, soy milk
- or yogurt
- Salt
- Ice cubes
Hungry Girl Yippee Paella
By Castrofilippo
Serving Size: 1/6th of recipe (about 1 1/2 cups) Calories: 319 Fat: 3g Sodium: 440mg Carbs: 39
- 8 oz. raw boneless skinless lean chicken breast, cut into bite-sized pieces
- 1/2 tsp. each salt and black pepper, divided
- 2 cups sliced onions
- 2 red bell peppers, seeded and chopped
- 1 tbsp. chopped garlic
- 2 cups sliced mushrooms
- 2 cups chopped tomatoes
- 1 tsp. ground turmeric
- 1/2 tsp. paprika
- 1/4 tsp. ground thyme
- 1 cup uncooked brown rice
- 3/4 cup fat-free chicken broth
- 1 1/2 cups frozen green peas
- 2 bay leaves
- 8 oz. raw shrimp, peeled, tails removed, deveined
- 6 oz. raw scallops, cut into bite-sized pieces
- 6 oz. raw tilapia (or other flaky white fish), cut into bite-sized pieces
- 1/4 cup chopped fresh parsley
- 1 tbsp. lemon juice
- Optional: lemon wedges, additional salt and black pepper
Chocolate and Dark Beer Cupcakes w/ Irish Cream Frosting
By Castrofilippo
1. Preheat the oven to 350 F
- 1/2 Cup Guinness or other dark beer, porter or stout
- 4 tablespoons unsalted butter
- 6 tablespoons unsweetened cocoa
- 1 cup all-purpose flour
- 1 cup sugar
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1/3 cup sour cream
- IRISH CREAM FROSTING
- 4 tablespoons unsalted butter, at room temp
- 1 1/2 cups confectioners sugar
- 1 1/2 tablespoons Irish Cream, such as Bailey's
- 1-2 tablespoons milk
Raspberry-Ricotta Pancakes
By Castrofilippo
1. Working over a medium bowl, using a box grater or a microplane, grate the zest from the lemon, being careful not...
- 2 servings
- 1 lemon
- 1 pint fresh or frozen raspberries (thawed)
- 1/3 cup plus 1 tablespoon sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon baking powder
- 1 cup part-skim ricotta cheese
- 1 1/4 cups milk
- 4 large eggs
- Maple syrup, for serving
Cedar-Planked Salmon on the Grill
By Castrofilippo
1. Immerse an untreated, 20-inch cedar plank suitable for cooking use in water; soak at least 1 hour or up to 1 day
- 1 whole salmon fillet, 18 inches long (about 2-1/2 pounds)
- 1 tablespoon lemon zest (zest of 1 lemon)
- 3 sprigs fresh dill, snipped
- Salt and pepper
- Lemon wedges
Eggplant Parm
By Castrofilippo
1. Preheat the oven to 375F and position an oven rack in the middle of the oven
- 2 1/2 pounds eggplant (about 3 medium), cut crosswise into 1/3 inch thick rounds
- 4 teaspoons salt
- Two 28-ounce cans whole tomatoes, including juices
- 1 1/2 cups plus 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 large garlic cloves, finely chopped
- 5 fresh basil leaves, coarsely chopped
- 1 1/3 cups all-purpose flour
- 1/4 teaspoon black pepper
- 3/4 cup freshly grated Parmigiano-Reggiano cheese
- 6 large eggs
- 1 1/2 cups bread crumbs
- 1 pound fresh mozzarella cheese, thinly sliced
Yogurt-Zucchini Bread with Walnuts
By Castrofilippo
1. Preheat the oven to 325°
- 1 cup(s) walnut halves, 4 ounces
- 2 cup(s) all-purpose flour
- 1/2 teaspoon(s) baking powder
- 1/2 teaspoon(s) baking soda
- 1/2 teaspoon(s) salt
- 3/4 cup(s) plus 2 tablespoons sugar
- 2 large eggs
- 1/2 cup(s) vegetable oil
- 1/2 cup(s) fat-free plain Greek yogurt
- 1 cup(s) coarsely grated zucchini, from about 1 medium zucchini
Cheesecake Swirl Fudge Brownies
By Castrofilippo
FOR FROSTING Beat ingredients in medium mixing bowl until smooth and creamy
- FOR FROSTING
- 4 1/2 cups powdered sugar
- 1/3 cup milk
- 1/4 cup baking cocoa
- 1/4 cup butter, softened
- 1 tsp vanilla extract
- 1/2 tsp salt
- FOR BROWNIES
- 1 pkg fudge brownie mix
- 6 oz cream cheese, softened
- 6 T butter, softened
- 1/2 cup sugar
- 2 T all-purpose flour
- 1 tsp vanilla extract
- 2 eggs, lightly beaten
- 2 cups frosting