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Recipes
Fish 'n Chips
By ccavaletti
Preheat the oven to 500°
- 1 1/2 pounds boiling or yellow-fleshed potatoes, cut into wedges
- 1/4 cup plus 3 tablespoons extra-virgin olive oil (EVOO), plus more for drizzling
- 6 cloves garlic, smashed and peeled
- 2 tablespoons finely chopped fresh rosemary leaves
- Salt and pepper
- 1/2 cup cornmeal
- 1/4 cup flour
- 1/4 cup grated Parmigiano-Reggiano cheese
- Juice and grated peel of 1 lemon
- Four 6- to 8-ounce red snapper fillets
- 4 plum tomatoes, seeded and chopped
- 1/3 cup chopped flat-leaf parsley (a generous handful)
- 4 scallions, finely chopped
Building Block 1 - Pulled Pork
By ccavaletti
1. Position racks in the upper and lower thirds of the oven and preheat to 450
- 2 boneless pork shoulder roasts (about 5 lbs each), cut into 2-3 inch chunks and excess fat discarded*
- 6 cloves garlic, finely chopped
- 2 lemons, zested
- salt and pepper
- 1/2 cup white wine (optional)
- If found this cut of meat to be incredibly fatty! Consider using another cut of pork.
Overnight Oatmeal
By ccavaletti
In a slow cooker, combine all ingredients and set to low heat
- 1 cup steel cut oats
- 1 cup dried cranberries
- 1 cup dried figs
- 4 cups water
- 1/2 cup half-and-half
Brown Sugar Pineapple Chicken
By ccavaletti
In a large bowl, stir together brown sugar, mustard, salt, garlic powder, pepper, Worcestershire sauce and 1 Tbsp r...
- 1/3 c firmly packed light brown sugar
- 1 Tbsp Dijon mustard
- 1 tsp kosher salt
- 1/2 tsp garlic powder
- 1/2 ground black pepper
- 1/2 tsp Worcestershire sauce
- 1 pineapple, peeled, cored, cut into 1/2-inch-thick rings, and juice reserved
- 8 boneless skinless chicken thighs (I used chicken breasts)
- 1/2 small red onion, cut into 1/2-inch thick rings
- Serve with Bell Pepper Rice Pilaf
Buffalo Chicken Dip
By ccavaletti
Heat chicken and hot sauce in a skillet over medium heat, until heated through
- 2 (10 ounce) cans chunk chicken, drained
- 2 (8 ounce) packages cream cheese, softened
- 1 cup Ranch dressing
- 3/4 cup pepper sauce (such as Frank's Red Hot®)
- 1 1/2 cups shredded Cheddar cheese
- 1 bunch celery, cleaned and cut into 4 inch pieces
- 1 (8 ounce) box chicken-flavored crackers
Overnight Oatmeal
By ccavaletti
Oatmeal: Coat a slow cooker with nonstick cooking spray (or a crock-pot liner)
- TOPPING:
- 3 c 1% milk
- 3 c water
- 1-1/2 c steel cut oats
- 1/2 c packed dark-brown sugar
- 3/4 tsp salt
- 2 apples (such as Gala or Granny Smith), cored and diced
- 2 Tbsp packed dark-brown sugar
- 3 Tbsp sweetened dried cranberries or raising
- 3 Tbsp chopped walnuts
Magical Creamy Chocolate Banana Oatmeal
By ccavaletti
Bring 2-1/4 cups chocolate milk and the salt to a gentle boil in a medium saucepan
- 2-3/4 cups chocolate milk
- 1/4 teaspoon salt
- 1-1 ⁄3 cups old fashioned oats
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
- 1 small banana, peeled and cut into small chunks
Italian Meatball Sandwiches
By ccavaletti
Soak bread in water, then squeeze with hands
- 3 lbs ground beef
- 2 tsp salt
- 2 c Romano cheese
- 1 loaf white bread
- 2 tsp parsley
- 5 large cloves garlic, minced
- 4 eggs
- marinara sauce
- french bread
Italian Chicken-and-Pasta Bake
By ccavaletti
Preheat oven to 350. Prepare pasta according to package directions, and keep warm
- 1 (16 oz) box bow tie pasta
- 1/4 c butter
- 1 c chopped onion
- 4 cloven garlic, minced
- 1/4 c all purpose flour
- 1 c milk
- 2 (14.5 oz) cans diced tomatoes with basil, garlic and oregano
- 1 (15 oz) can tomato sauce
- 3 c chopped cooked chicken
- 4 c shredded mozzarella cheese, divided
- 1-1/2 tsp salt
- 1 tsp ground black pepper
- 1/2 tsp sugar
Penne with Butternut Squash and Goat Cheese
By ccavaletti
Put an oven rack in the upper third of the oven
- Vegetable oil cooking spray
- 1 (2-pound) butternut or kombucha squash, peeled, seeded and cut into 3/4-inch cubes
- 1 onion, diced into 1/2-inch pieces
- Olive oil, for drizzling
- Kosher salt and freshly ground black pepper
- 1 pound penne pasta
- 1 cup (8 ounces) goat cheese, crumbled
- 1 cup coarsely chopped walnuts, toasted (see Cook's Note)
- 1 packed cup chopped fresh basil leaves
- 1/3 cup finely grated Parmesan