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Recipes
Cipolline Onions with Balsamic and Honey
By NickiR
Cipolline can be prepared ahead and kept refrigerated for a few days
- 1 1/4 lb cipolline onions, unpeeled
- four sprigs fresh rosemary, thyme or oregano, chopped
- 3/4 cup dry white wine
- 1/4 cup soy sauce
- 1/4 cup balsamic vinegar
- 1 tablespoon olive oil
- 1 tablespoon honey
Chicken Saltimbocca
By NickiR
Place the chicken cutlets flat on the work surface
- 6 (3-ounce) chicken cutlets, pounded to evenly flatten
- Salt and freshly ground black pepper
- 6 paper-thin slices prosciutto
- 1 (10-ounce) box frozen chopped spinach, thawed
- 3 tablespoons olive oil
- 1/4 cup grated Parmesan
- 1 (14-ounce) can low-salt chicken broth
- 2 tablespoons fresh lemon juice
Pickerel in Almond Butter Sauce
By NickiR
Untried
- 2 lbs. of fresh pickerel or frozen filets
- milk
- 1/2 cup seasoned flour (flour, S&P)
- salad oil
- 1/4 cup unsalted butter
- 1/3 cup blanched slivered almonds
- 1 Tbsp. chopped fresh parsley
- 1 Tbsp. lemon juice
Moroccan Tajine
By NickiR
Crock pot
- 3 lbs. chicken pieces
- 4 cloves garlic
- 2 onions, thinly sliced
- 2 cups chopped celery
- 2 cups sliced carrots
- 3 cups potatoes or squash
- 1 cup chicken stock
- 1 tsp. cumin
- 1 tsp. paprika
- 1/2 tsp. ginger
- 1/2 tsp. cinnamon
- 1/2 tsp. allspice
- 1/2 tsp. salt
- 1/2 tsp. red chili flakes
Scallops Sweetheart
By NickiR
With a cleaver, flatten scallops; dip in milk and roll in flour
- 1/2 lb. sea scallops
- skim milk
- 2 Tbsp. flour
- 1 Tbsp. olive oil
- 1/2 cup white wine
- 1/2 cup shallots, chopped
- 2 Tbsp. green onion, chopped
- 2 tsp. fresh parsley, chopped
- Lemon juice
- Pepper to taste
Lime and Honey Glazed Salmon on Salad Greens
By NickiR
Can be prepared ahead and served chilled as an elegant lunch, or warm as a light dinner
- SALMON:
- 4 salmon fillets, boned
- 1/4 cup lime juice
- 1/4 cup honey
- 1 Tbsp. grainy Dijon mustard
- 2 leeks, well rinsed and sliced
- 1/4 tsp. dried thyme
- 1/4 tsp. dried tarragon
- 1 cup water
- 1/2 cup white wine
- S&P to taste
- DRESSING:
- 1/4 cup cider vinegar
- 2 Tbsp. honey
- 2 tsp. grainy Dijon Mustard
- Pinch of dried tarragon
- Pinch of fresh grated lime zest
- 1/2 cup vegetable oil
- S&P to taste
- SALAD:
- 4 to 6 cup mesclun mix
- 2 heads Belgian endive
- 2 Granny Smith apples, cored and sliced into thin wedges
Apricot Salsa
By NickiR
Good with empanadas
- 1 1/2 cup fresh apricot, pitted and chopped
- 2 Tbsp. red onion, finely diced
- 1/2 cup plum tomato, finely diced
- 1 Tbsp. fresh cilantro, coarsely chopped
- 1/4 tsp. salt
- 1 Tbsp. brown sugar
- 1 Tbsp. white wine vinegar
- 1 Tbsp. olive oil
Black Bean Soup - Guilt Free
By NickiR
1. Cook chicken in oven or on grill seasoned with spices as listed) cook about 45 minutes
- 2-3 skinless chicken breasts
- (season with pepper, smoked paprika, cayenne pepper, salt and garlic powder)
- 1 celery stalk chopped
- 1 carrot chopped
- 4 cloves garlic minced
- 1 scallion using green tops, chopped
- 1 green pepper chopped
- 1 roma tomatoe chopped
- 1 tbsp olive oil
- 1 envelope of Swanson's chicken broth boost
- 6-7 cups water or chicken broth
- 1 24 oz jar of salsa (your heat)
- 1 cup long grain rice (raw)
- 2 tbsp lime juice
- 1-2 tbsp cumin
- 1 tbsp chili powder
- 2 cans (15 oz) black beans drained
- 1 tsp salt
- 1 tsp cayenne pepper
Courgette Curry
By NickiR
Wash the courgettes and trim the ends off
- 1 1/2 lb. courgettes (zucchini)
- 2 Tbsp. oil
- 1/2 tsp. cumin seeds
- 1/2 tsp. mustard seeds
- 1 onion, thinly sliced
- 2 garlic cloves, crushed
- 1/4 tsp. turmeric
- 1/4 tsp. chilli powder
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 1/2 tsp. salt
- 1 Tbsp. tomato paste
- 1 14-oz can chopped tomatoes
- 2/3 cup water
- 1 Tbsp. fresh cilantro
- 1 tsp. garam masala
Cinnamon Buns
By NickiR
Soften yeast in water with sugar
- 2 pkgs. yeast
- 1 cup lukewarm water with 2 tsp. sugar
- 2 cups milk
- 1 Tbsp. salt
- 1/4 cup sugar
- 1/3 cup shortening
- 8 cups flour