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Recipes
Chicken with Skillet Gnocchi
By ccavaletti
Preheat the oven to 425º
- 4 skinless, boneless chicken breasts (1-1/2 - 2 lbs) (maybe flatten them or cut them in half - they took longer to cook than the recipe stated)
- Kosher salt and freshly ground pepper
- 1-1/4 tsp chopped fresh thyme
- 1 tsp paprika
- 3 Tbsp unsalted butter
- 1 small onion, chopped
- 2 stalks celery, thinly sliced
- 1 carrot, finely chopped
- 1/2 c low-sodium chicken broth
- 1 package potato gnocchi (17.5 oz)
- 1/2 c frozen peas
- 1/4 c heavy cream
Vanilla Mousse Cheesecake
By ccavaletti
Heat oven to 325ºF. Mix wafer crumbs and butter; press onto bottom of 9-inch springform pan
- 40 NILLA Wafers, finely crushed (about 1-1/2 cups)
- 3 Tbsp. butter or margarine, melted
- 4 pkg.(8 oz. each) PHILADELPHIA Cream Cheese, softened, divided
- 1 cup sugar, divided
- 1 Tbsp. plus 1 tsp. vanilla, divided
- 3 eggs
- 1 tub(8 oz.) COOL WHIP Whipped Topping, thawed
Spinach and Tomato Pasta
By ccavaletti
Preheat oven to 400º. Line a rimmed baking sheet with aluminum foil
- 2 pints grape tomatoes
- 2 Tbsp olive oil
- 1 (16 oz) pkg angel hair pasta
- 1 (6 oz) pkg fresh baby spinach
- 1/4 tsp salt
- 1/4 tsp ground black pepper
Sesame Green Beans
By ccavaletti
Cook green beans in boiling salted water to cover for 5 minutes or to desired degree of doneness
- 12 oz fresh green beans
- 1 garlic clove, chopped
- 2 tsp toasted sesame oil
- 2 Tbsp lite soy sauce
- 1 Tbsp toasted sesame seeds (optional)
Mexican Stuffed Shells
By ccavaletti
Preheat oven to 350º. In a pan brown the ground beef; add taco seasoning and prepare according to package directi...
- Toppings:
- 1 pound ground beef (or ground turkey)
- 1 pkg taco seasoning
- 4 oz cream cheese
- 16 jumbo pasta shells
- 1-1/2 c salsa
- 1 c taco sauce
- 1 c shredded cheddar cheese
- 1 c shredded Monterrey Jack cheese
- 3 green onions, chopped
- chopped black olives
- sour cream
Garlicky Eye of Round Roast
By ccavaletti
Sprinkle roast with salt and pepper
- 3 lb. eye-of-round roast
- 1 tsp. salt
- 1 tsp. ground black pepper
- 1 Tbsp. olive oil
- 5 carrots, cut into 1" pieces
- 3 ribs celery, cut into 1" pieces
- 1 onion, cut into eighths
- 1 Tbsp bottled minced garlic
- 1/2 tsp. dried thyme
- 1/4 c. butter
- 1/3 c. all-purpose flour
- 10 oz. beef consommé
Stove-Top Tater Tot Dish
By ccavaletti
Heat oil in a large cast-iron skillet over medium-high
- 1/4 c vegetable oil
- 1 lb frozen Tater Tots
- 1 lb ground sirloin
- 2 Tbsp minced garlic
- 2 tsp paprika
- Dash of red pepper flakes
- 1 c diced onion
- 1 c quartered button mushrooms
- 2 c sliced fresh green beans
- 1 c heavy cream
- 1/2 c sour cream or Greek yogurt
- 1 Tbsp Worcestershire sauce
- salt and pepper to taste
- 1 c shredded Cheddar cheese
- 1 Tbsp minced fresh chives
Skillet Cheesy Chicken & Rice
By ccavaletti
Heat oil in 12" skillet over medium-high heat
- 1 Tbsp vegetable oil
- 1-1/4 lb skinless, boneless chicken breast halves
- 1 can (10-3/4 oz) cream of chicken soup
- 1-1/2 c water
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1 c uncooked regular long-grain white rice
- 2 c frozen mixed vegetables
- 1/2 c shredded Cheddar cheese
Shaggy Man Split Pea Soup
By ccavaletti
Melt butter in Dutch oven
- 1/2 stick butter
- 1/2 pound thick slab bacon, chopped
- 1 large onion, diced
- 2 stalks celery stalk with leave, diced
- 2 carrots, shredded
- 1 pound ground pork sausage
- 1 pound dried split peas, soaked overnight in cold water
- 2 to 3 quarts chicken stock
- House Seasoning, recipe follows
- Salt and pepper
Skillet Drop Biscuits
By ccavaletti
1. Whisk together milk and mayonnaise until smooth
- 1 1/3 cups milk
- 1 cup HELLMANN'S Real Mayonnaise
- 4 cups self-rising flour
- 1 tablespoon butter