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Recipes
Braised Beef Brisket
By ccavaletti
Preheat the oven to 325 degrees F
- One 3 1/2-pound trimmed beef brisket
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons olive oil
- 3 large Vidalia onions, thinly sliced
- 2 cups dry red wine
- 2 tablespoons chopped fresh rosemary
- 2 bay leaves
- One 28-ounce can diced tomatoes
- 2 tablespoons all-purpose flour
Panera Broccoli Cheese Soup
By ccavaletti
Saute onion in butter. Set aside
- 1 Tbsp melted butter
- 1/2 medium onion, chopped
- 1/4 cup melted butter
- 1/4 c flour
- 2 c half-and-half
- 2 c chicken stock
- 1/2 lb fresh broccoli
- 1 c julienned carrot
- 1/4 tsp nutmeg
- 8 oz grated sharp cheddar cheese
- salt and pepper
Corn, Leek and Parsnip Chowder
By ccavaletti
1. Heat a heavy soup pot over medium-low heat, and cook the bacon until just crisp
- 1/4 lb bacon, diced
- 2 leeks, white and tender green parts, cut into medium dice and washed
- 2 parsnips, peeled and cut into medium dice
- 2 stalks celery, medium dice
- 2 Tbsp flour
- 4 c chicken stock
- 1 roasted red pepper, medium dice
- 1 c fresh or frozen corn kernels
- 1/2 c heavy cream
- pinch of nutmeg
- lemon juice to taste
- 2 Tbsp parsley, rough chopped
- salt and pepper to taste
Asian Chicken Salad with Peanut Dressing
By ccavaletti
Bring a small sauce pan of salted water to a boil
- Kosher salt
- 1 1 1 c frozen shelled edamame
- 2 2 2 oranges
- 1/3 1/3 1/3 c creamy peanut butter
- 2 2 1 Tbsp plus 1 tsp low-sodium soy sauce
- 2 2 2 Tbsp rice vinegar
- 1 1 1 tsp Sriracha
- Freshly ground black pepper
- 1/2 1/2 1/2 head iceberg lettuce, chopped
- 2 2 2 c watercress, trimmed (I couldn't find watercress, so I used cilantro)
- 1 1 1 c crunch chow mein noodles
- 2-1/2 2-1/2 12 c shredded rotisserie chicken (about 12 oz)
- 1 1 2 c shredded carrots (about 2 carrots)
Lady and Sons Chicken Pot Pie
By ccavaletti
Crust: Preheat oven to 350 degrees F
- 4 sheets frozen puff pastry
- 1 egg, beaten
- 4 chicken breast halves, or 2 cups leftover cooked chicken
- Seasoned salt and pepper
- 2 tablespoons cooking oil
- 1/3 cup butter
- 2/3 cup all-purpose flour
- 1 quart heavy cream
- 1/4 cup chicken base
- 1 tablespoon minced garlic
- 1/2 small yellow onion, minced
- 1 cup frozen green peas, cooked
- 1 cup chopped cooked carrots
- Pinch fresh grated nutmeg, optional
- Special equipment: 4 (2-cup) individual baking dishes
Kentucky Hot Brown Tart
By ccavaletti
1. Preheat oven to 425°. Unroll piecrusts; stack on a lightly greased surface
- 1 (14.1-oz.) package refrigerated piecrusts
- 1 1/2 cups chopped cooked turkey
- 2 cups (8 oz.) shredded white Cheddar cheese
- 1/4 cup finely chopped fresh chives
- 6 bacon slices, cooked and crumbled
- 1 1/2 cups half-and-half
- 4 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 plum tomatoes, cut into 1/4-inch-thick slices
- 1/2 cup freshly grated Parmesan cheese
Chicken Broccoli Salad
By ccavaletti
In a large skillet, place chicken breasts in a single layer
- 3 boneless, skinless chicken breasts (about 1-1/2 lbs)
- 2 c water
- 2 Tbsp soy sauce
- 2 cloves garlic, minced
- 4 c broccoli florets
- 1 red onion, diced
- 1 c crushed peanuts
- 1 c dried cranberries
- 1 c mayonnaise
- 3 Tbsp orange marmalade
Pan-Seared Salmon with Miso Watercress Pesto & Lentil-Black Rice Salad
By ccavaletti
Cook the lentils and the rice separately according to package directions
- 3/4 dried brown lentils
- 3/4 c black rice
- 3/4 c EVOO
- 1 Tbsp fresh lemon juice
- 1/2 tsp turmeric
- 1 c coarsely chopped raw almonds
- 2 c (packed) watercress or arugula
- 2 Tbsp white miso
- 4 skin-on wild salmon fillets (6 oz each)
- 4 lemon wedges, for serving
Chicken Gnocchi Pesto Soup
By ccavaletti
In a large saucepan, combine Alfredo sauce, water, chicken, Italian seasoning, salt and pepper; bring to a gentle b...
- 1 (15 oz) jar roasted garlic Alfredo sauce
- 2 c water
- 2 c cubed rotisserie chicken
- 1 tsp Italian seasoning
- 1/4 tsp salt
- 1/4 tsp salt
- 1 (16 oz) package potato gnocchi
- 3 c coarsely chopped fresh spinach
- Pesto sauce
Catfish Piccata
By ccavaletti
Sprinkle catfish with ¼ teaspoon salt and pepper
- 4 catfish fillets
- 1/4 teaspoon plus 1/8 teaspoon salt, divided
- 1/4 teaspoon ground black pepper
- 2 tablespoons all-purpose flour
- 1/4 cup butter, divided
- 1/4 cup chopped shallots
- 2 cloves garlic, minced
- 2 tablespoons chicken broth
- 1 tablespoon capers
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh parsley