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Recipes
Shrimp Scampi
By jolsen
For the pasta, put a large pot of water on the stove to boil
- 1 pound linguini
- 4 tablespoons butter
- 4 tablespoons extra virgin olive oil, plus more for drizzling
- 1 large shallot, finely diced
- 5 cloves garlic, sliced
- Pinch red pepper flakes, optional
- 20 large shrimp, about 1 pound, peeled and deveined, tail on
- Kosher salt and freshly ground black pepper
- 1/2 cup dry white wine
- 1 lemon, juiced
- 1/4 cup finely chopped parsley leaves
Butternut Squash Soup
By jolsen
1. In a large saucepan, saute onions in margarine until tender
- 6 tablespoons chopped onion
- 4 tablespoons margarine
- 6 cups peeled and cubed butternut squash (2 lbs.)
- 3 cups water
- 4 cubes chicken bouillon
- 1/2 teaspoon dried marjoram
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground cayenne pepper
- 2 (8 ounce) packages cream cheese
Jambalaya with Shrimp and Andouille Sausage
By jolsen
Heat olive oil in a large Dutch oven over medium-high heat
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 cup chopped red bell pepper
- 1 tablespoon minced garlic
- 6 ounces andouille sausage, sliced
- 1 cup uncooked long-grain white rice
- 1 teaspoon paprika
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon garlic salt
- 1 bay leaf
- 2 cups fat-free, less-sodium chicken broth
- 3/4 cup water
- 1 tablespoon tomato paste
- 1/2 teaspoon hot pepper sauce
- 1 (14.5-ounce) can no salt-added diced tomatoes, undrained
- 1/2 pound peeled and deveined medium shrimp
- 2 tablespoons chopped fresh parsley
Homemade Granola Bars
By jolsen
Preheat the oven to 350 degrees F
- 2 cups old-fashioned oatmeal
- 1 cup sliced almonds
- 1 cup shredded coconut, loosely packed
- 1/2 cup toasted wheat germ
- 3 tablespoons unsalted butter
- 2/3 cup honey
- 1/4 cup light brown sugar, lightly packed
- 1 1/2 teaspoons pure vanilla extract
- 1/4 teaspoon kosher salt
- 1/2 cup chopped pitted dates
- 1/2 cup chopped dried apricots
- 1/2 cup dried cranberries
Spicy Stewed Beef with Creamy Cheddar Grits
By jolsen
Pioneer Woman
- 2 Tablespoons Canola Oil
- 2 Tablespoons Butter
- 3 pounds Stew Meat Or Diced Chuck Roast
- 1 can (11 Ounces) Chipotle Peppers In Adobo Sauce
- 4 cups Low-sodium Beef Broth, More If Needed
- 5 cloves Minced Garlic
- 1 Tablespoon Cumin
- 2 teaspoons Chili Powder
- 1 whole Onion, Diced
- 1 whole Red Bell Pepper
- 3 whole Chilies (any Variety, Hot Or Mild)
- 4 cups Stone Ground Grits
- 6 cups Low Sodium Chicken (or Beef) Broth
- 3 cups Water
- 2 cups Half-and-half
- 2 cups Grated Cheddar Cheese
Bow-tie Lasagna
By jolsen
Pioneer Woman
- 1 pound Ground Chuck
- 5 cups Bow Tie Noodles
- 3 cups Spaghetti Sauce (Bertoli Burgandy)
- 1 Tablespoon Olive Oil
- 1 teaspoon Salt
- 1/2 teaspoons Garlic Powder
- 1 teaspoon Italian Seasoning (or More, Make It To Your Taste)
- 1/2 cups Mozzarella Cheese
- 1/2 cups Sour Cream
Swiss Chicken Casserole
By jolsen
1. Preheat oven to 350 degrees 2
- 6 skinless, boneless chicken breasts
- 6 slices Reduced Fat Swiss cheese
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1/4 cup milk
- 2 cups herb-seasoned stuffing mix
- 1/4 cup butter
- I also added some Italian Seasoning to the soup/milk mixture
Lasagna Rolls
By jolsen
To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat
- Sauce:
- 2 tablespoons unsalted butter
- 4 teaspoons all-purpose flour
- 1 1/4 cups whole milk
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- Pinch ground nutmeg
- Lasagna:
- 1 (15-ounce) container whole milk ricotta cheese
- 1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
- 1 cup plus 2 tablespoons grated Parmesan
- 3 ounces thinly sliced prosciutto, chopped
- 1 large egg, beaten to blend
- 3/4 teaspoon salt, plus more for salting water
- 1/2 teaspoon freshly ground black pepper
- 1 to 2 tablespoons olive oil
- 12 uncooked lasagna noodles
- 2 cups marinara sauce
- 1 cup shredded mozzarella (about 4 ounces)
Tri-Colore Orzo
By jolsen
Bring a large pot of salted water to a boil over high heat
- 1 pound orzo pasta
- 3 tablespoons extra-virgin olive oil, plus 1/4 cup
- 2 cups fresh arugula (about 3 ounces)
- 3/4 cup crumbled ricotta salata cheese (or feta cheese)
- 1/2 cup dried cherries
- 12 fresh basil leaves, torn
- 1/4 cup toasted pine nuts
- 3 tablespoons lemon juice
- 1 1/2 teaspoon salt
- 1 teaspoon freshly ground black pepper
Zucchini Bread
By jolsen
1. Grease and flour two 8 x 4 inch pans
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 teaspoons ground cinnamon
- 3 eggs
- 1 cup vegetable oil
- 2 1/4 cups white sugar
- 3 teaspoons vanilla extract
- 2 cups grated zucchini
- 1 cup chopped walnuts