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Recipes
Farro with Coarse Pesto
By Stina
Bring the chicken broth to a boil in a large saucepan over high heat
- 8 cups chicken broth
- 1 pound farro
- 2 cups fresh flat-leaf parsley
- 1/4 cup fresh basil leaves
- 2 tablespoons fresh thyme
- 2 cloves garlic
- 1/3 cup extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Pecorino cheese wedge, for garnish
Spoon Rolls
By Stina
Dissolve the yeast in the warm water
- 1/4 ounce (1 packet) dry active yeast
- 1 cups warm (100 degrees F) water
- 1 1/2 sticks (3/4 cup) butter, melted, plus more to grease pans
- 1/4 cup sugar
- 1 large egg
- 4 cups self-rising flour
- Special equipment: mini muffin tins
Buffalo Chicken Stromboli
By Stina
Directions Heat the oven to 400°F
- 2 cups cubed or shredded cooked chicken
- 1/4 cup crumbled blue cheese
- 3 tbsp. Frank's® RedHot® Sauce
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
Original Carrabba's Chicken Bryan (Not Copycat!)
By Stina
My hometown newspaper (The Orlando Sentinel) finally published this, my favorite chicken dish ever, in their "Thoug...
- 2 boneless skinless chicken breasts
- kosher salt, to taste
- fresh ground pepper, to taste
- olive oil
- 4 ounces goat cheese
- 6 sun-dried tomatoes, chopped
- 2 -4 tablespoons fresh basil, chopped
- 4 teaspoons onions, minced
- 4 teaspoons garlic, minced
- 8 tablespoons butter, divided
- 6 tablespoons white wine
- 1/2 cup fresh lemon juice (about 1 large lemon's worth)
Fried Risotto Balls Recipe
By Stina
Dip fingers in water and shape 2 rounded tablespoons chilled risotto into a (1 1/2″) ball around a cube of mozzar...
- 8 cups vegetable oil - for frying
- 6 cups risotto - cooked, spread on a baking
- -sheet, chilled
- 24 (1/4 pound) mozzarella - cut into ½ cubes
- 2 cups flour
- 4 eggs, beaten
- 2 cups bread crumbs - fine
Simple Baked Apples
By Stina
Directions Preheat oven to 350 degrees F (175 degrees C)
- 6 apples - peeled, cored and sliced
- 1/2 cup white sugar
- 3 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup raisins
- 1/2 cup chopped walnuts
- 1/2 cup whole milk
Green Apple, Celery, and Walnut Salad with Lemon-Mustard Vinaigrette
By Stina
(Makes 4-6 servings; adapted slightly from Green Apple and Celery Salad with Walnuts and Mustard Vinaigrette in Bon...
- 2 T fresh-squeezed lemon juice
- 2 T Dijon mustard
- 1 T + 1 tsp. Agave Nectar or honey (Use Agave Nectar for South Beach Diet)
- 6 T extra-virgin olive oil
- 5-6 large stalks celery with leaves
- 2 large Granny Smith apples
- salt to taste
- 1/2 cup walnuts, toasted then chopped
- 1/2 cup dried cranberries (optional, but nice if you're serving this for Thanksgiving
Lemony Yogurt Marinated Leg of Lamb
By Stina
Recipe courtesy Emeril Lagasse, Emeril's Food of Love Productions 2008
- 1 cup finely chopped walnuts
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/4 cup chopped fresh oregano
- 2 tablespoons fresh thyme leaves
- 2 tablespoons chopped fresh savory
- 1 tablespoon grated lemon zest
- 1/4 cup lemon juice
- 1 (4 to 5 pound) leg of lamb, boneless and prepared for stuffing
- Salt
- 4 cups Greek style yogurt (preferably Fage brand)
- 1/4 teaspoon ground cumin
- 1/4 teaspoon white pepper
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cinnamon
Macaroni and Cheese
By Stina
2011 Ree Drummond, All Rights Reserved
- 4 cups dried macaroni
- 1 whole egg
- 1/2 stick (4 tablespoons) butter
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 2 heaping teaspoons dry mustard (more if desired)
- 1 pound sharp Cheddar, grated (not pre-grated cheese), plus more for baking
- Salt
- Seasoned salt
- 1/2 teaspoon ground black pepper
- Optional spices: cayenne pepper, paprika, thyme
- 1 pound thick-cut peppered bacon
- 3 yellow onions, halved and sliced
- 3 tablespoons butter
- 8 ounces gorgonzola
- Cooked sliders and/or macaroni and cheese, for serving
Spicy Basil Guacamole
By Stina
Recipe courtesy Luis Bruno (EAT IT, pg
- 3 medium ripe avocados (recommended: Hass), halved, pitted, peeled and chopped
- 1 clove garlic, minced
- 1 medium ripe red tomato, seeded and coarsely chopped
- 1 lime, juiced
- 1 lemon, juiced
- 2 green onions, thinly sliced
- 1/4 cup finely chopped fresh basil leaves
- 1 tablespoon crushed red pepper flakes, or to taste
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper