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Recipes
Chicken Vesuvio
By ccavaletti
Coat chicken with flour; shake off any excess
- 6 boneless chicken breasts
- 1/4 c flour
- 1 Tbsp olive oil
- 1 lb baby potatoes
- 1 tsp oregano
- 1/2 tsp minced garlic
- 1/4 tsp salt
- 1/4 tsp pepper
- 3 Tbsp lemon juice
- 1/2 c chicken broth
- 1/4 c white wine
Caprese Pasta Salad
By ccavaletti
Cook the tortellini according to package instructions
- One 20-ounce package 5 cheese refrigerated tortellini
- 1 Tbsp kosher salt
- 1/2 c warm water
- One 7-ounce container basil pesto
- 1/4 c cold water
- 8 oz fresh mozzarella pearls
- 1 lb cherry tomatoes, halved
- Parmigiano Reggiano cheese and fresh basil for garnish
Bacon Cheeseburger Roll-Up
By ccavaletti
HEAT oven to 400°F. BROWN ground beef with bacon and onions in large skillet on medium-high heat; drain
- 1 lb. lean ground beef
- 4 slices OSCAR MAYER Bacon, chopped
- 1 small onion, chopped
- 1/2 lb. (8 oz.) VELVEETA®, cut into 1/2-inch cubes
- 1 pkg. (13.8 oz.) refrigerated pizza crust
Strawberry-Chicken Salad with Buttered Pecans
By ccavaletti
In a large skillet, melt butter
- Buttered Pecans:
- 2 Tbsp butter
- 1 c pecan halves
- 1/4 tsp salt
- 1/8 tsp freshly ground pepper
- Dressing:
- 2 Tbsp balsamic vinegar
- 2 Tbsp olive oil
- 1 Tbsp sugar
- 1 Tbsp orange juice
- 1/8 tsp freshly ground pepper
- Salad:
- 1 pkg (5 oz) spring mix salad greens
- 3/4 lb sliced rotisserie chicken breast
- 1 c sliced fresh strawberries
- 1 c (4 oz) shredded Swiss cheese
- Salad croutons, optional
Pumpkin Bread
By ccavaletti
Sift dry ingredients together
- 3-1/2 c sifted flour
- 1-1/2 tsp salt
- 1 tsp nutmeg
- 2 tsp baking soda
- 1 tsp cinnamon
- 1 c oil
- 2/3 c water
- 3 c sugar
- 4 eggs
- 2 cups pumpkin
Zesty Pork Roast With Vegetables
By ccavaletti
1. Combine first 3 ingredients in a small bowl
- 2 teaspoons Creole seasoning
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 2 medium-size yellow squash, cut lengthwise into 1/4-inch-thick slices
- 2 medium zucchini, cut lengthwise into 1/4-inch-thick slices
- 2 tablespoons olive oil, divided
- 1 (3- to 4-lb.) boneless pork loin roast
- Serve with Herbed Rice, if desired.
Lemon-Coconut Trifles
By ccavaletti
In a medium bowl, stir together lemon curd and 1/3 c whipped topping
- 2 (10-oz) jars lemon curd
- 1 (8-oz) container frozen whipped topping, thawed
- 1 (8-oz) loaf angel food cake, cut into 1/2-inch cubes
- 1 c toasted sweetened flaked coconut
Winter Wassail
By ccavaletti
Combine cranberry juice, water and sugar in a sauce pan over medium heat
- 2 c cranberry juice cocktail
- 7 c water
- 2/3 c sugar
- 2 - 4 " cinnamon sticks
- 1 Tbsp whole allspice
- 46 oz pineapple juice
- 12 oz can frozen red fruit punch concentrate
- 6 oz can frozen orange juice concentrate, divided
Thai Pork and Noodles
By ccavaletti
Place the pork in the freezer about 10 minutes to make it easier to slice
- 1 pound thin boneless pork chops, fat trimmed
- 8 ounces wide Thai rice noodles
- 1 cup fresh cilantro (leaves and stems)
- Finely grated zest and juice of 1 lime
- 2 slices peeled ginger
- 2 cloves garlic, smashed
- 3 red jalapeno peppers, seeded and roughly chopped
- 2 shallots, roughly chopped
- 3 tablespoons fish sauce
- 2 tablespoons packed light brown sugar
- 4 tablespoons peanut oil
- 1/4 pound green beans, split lengthwise and cut into pieces
Fusilli with Chicken and Tomato Sauce
By ccavaletti
In a large pot of boiling, salted water, cook pasta until al dente
- 1 box (16 oz) fusilli pasta
- 2 Tbsp butter
- 3 c Pulled Chicken
- 2 c Tomato Sauce
- 6 oz mozzarella, diced (1-1/2 c)
- salt and pepper
- 1/3 c grated Parmesan cheese
- 1/4 c chopped fresh parsley