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Recipes
Pancetta Crisps With Goat Cheese and Pear
By ccavaletti
Preheat oven to 450°. Arrange pancetta slices in a single layer on an aluminum foil-lined baking sheet
- 12 thin pancetta slices (about 1/3 lb.)
- 1 red Bartlett pear
- 1/2 (4-oz.) package goat cheese, crumbled
- Freshly cracked pepper
- Honey
Crunchy Vanilla-Almond French Toast with Fancy Fruit Topping, Sweet-n-Smoky Bacon
By ccavaletti
Preheat oven to 350 degrees F
- Bacon:
- 1 pounds applewood smoked bacon
- 1/2 cup dark brown sugar
- Toast:
- 8 large eggs
- 1 cup half-and-half
- 2 teaspoons vanilla extract
- 2 pinches salt
- 1/2 teaspoon nutmeg, ground or freshly grated
- 2 teaspoons ground cinnamon
- 3 cups corn flakes, lightly crushed
- 1/2 cup sliced almonds, lightly crushed
- 4 tablespoons butter
- 12 (1 1/2-inch-thick) slices challah bread or soft "Italian" style bread
- Medium or dark amber maple syrup to pass at table
- Mint sprigs and edible flowers, suggested plate garnish
- Fancy Fruit Topping:
- 1 large navel orange, peeled and chopped
- 12 large strawberries, sliced
- 1/2 pint blueberries
- 1/2 pint raspberries
- 1/2 pint blackberries
- 2 tablespoons sugar
- 1/4 cup orange liqueur (recommended: Grand Marnier
Mississippi Pot Roast
By ccavaletti
Place roast in crock pot. Dump everything on top
- 1 2-3 lb pot roast
- 1 packet of dry ranch dressing mix
- 1 packet of dry Au Jus mix
- 1 stick butter
- 4 - 6 pepperonchini peppers
Roast Chicken with Ginger
By ccavaletti
Rinse and dry chicken. Sprinkle with salt
- 3-1/2 los chicken parts (breast, thigh, leg - your favorite)
- 1 tsp kosher salt
- 2 green onions, trimmed and finely chopped
- 1 piece fresh ginger, about 1-inch, minced
- 2 cloves garlic, minced
- 2 Tbsp vegetable oil, such as canola
- 1/4 c soy sauce
- 1 Tbsp granulated sugar
- 1 Tbsp sesame oil
Pepper-Packed Pasta Salad
By ccavaletti
In a large pot of boiling salted water, cook the spaghetti until al dente, about 12 minutes
- 1 pound spaghetti or linguine, snapped in half
- 1/2 cup extra-virgin olive oil
- 4 links (12 ounces) precooked chicken sausage
- 4 ounces feta cheese, crumbled
- 1 green bell pepper, seeded and thinly sliced
- 1 red bell pepper, seeded and thinly sliced
- Grated peel and juice of 1 lemon
- 1/2 bunch mint, leaves torn
- Salt and pepper
Crack Chicken Noodle Soup
By ccavaletti
Heat olive oil in a large stock pot over medium-high heat and sauté onion, carrot and celery until softened
- 2 Tbsp olive oil
- 1/2 yellow onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 (1 oz) package dry ranch dressing seasoning mix
- 1 (32 oz) package low-sodium chicken broth
- 1 (10.75 oz) condensed cream of chicken soup
- 8 oz spaghetti noodles, uncooked
- 3 c cooked chicken, chopped
- 8 slices bacon, cooked and crumbled
- 1 c sharp cheddar cheese, grated
- 1 c half-and-half
- Kosher salt and freshly ground pepper, to taste
Peanutty Dip
By ccavaletti
MIX Neufchatel, peanut butter, honey and milk in small bowl until well blended
- 2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
- 1 Tbsp. Creamy Peanut Butter
- 1 Tbsp. honey
- 1 Tbsp. milk
- 21 RITZ Sticks Crackers
- 1 apple, cut into slices
- 1 pear, cut into slices
Pecan Popovers
By ccavaletti
Spray 12 popover cups with nonstick spray, set aside
- Popovers:
- 2 Tbsp shortening
- 4 eggs
- 2 c milk
- 2 c all purpose flour
- 1/2 tsp salt
- 1/3 c finely chopped pecans
- 3 Tbsp butter, melted
- 1 recipe Honey Butter
- Honey Butter:
- 1/2 c soft butter or margarine
- 2 Tbsp honey
Mexican Pot Roast Tacos
By ccavaletti
Season all sides of the beef with a fair amount of salt and pepper
- Guacamole:
- 2 pounds beef shoulder
- Kosher salt
- Freshly ground black pepper
- Extra-virgin olive oil
- 2 cloves garlic, smashed
- 1 large onion, sliced
- 1 (28-ounce) can crushed tomatoes, (recommended: San Marzano)
- 1 tablespoon ancho chile powder
- 1 tablespoon cayenne pepper
- 1 tablespoon ground cumin
- 3 bay leaves
- Vegetable oil, for deep frying
- 6 fresh medium corn tortillas
- Kosher salt
- 3 cups finely shredded white cabbage
- 6 ripe avocados
- 3 limes, juiced
- 1 medium yellow onion, chopped
- 1 garlic clove, smashed then minced
- 2 serrano chiles, cut into rounds
- 1 big handful fresh cilantro with stems, about 1/2 cup, finely chopped
- Extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 1/4 bunch fresh cilantro leaves
- For the simple salsa:
- 1 (28-ounce) can whole tomatoes, drained, reserving the juice (recommended: San Marzano)
- 1 small red onion, roughly chopped
- 1 Serrano chile
- 1 garlic clove, roughly chopped
- 2 limes, juiced
- 1/2 cup chopped cilantro leaves
- Kosher salt
- Freshly cracked black pepper
- Extra-virgin olive oil, for drizzling
Beef Burgundy Soup
By ccavaletti
In a large stockpot, cook bacon until crisp
- 6 slices of bacon, chopped
- 3 lbs beef chuck roast, trimmed and cut into bite-size pieces
- 1/3 c all-purpose flour
- 2 (8 oz) containers baby portabello mushrooms, quartered
- 2 c frozen pearl onions
- 2 c chopped carrots
- 1 c chopped celery
- 3 cloves garlic, minced
- 1/4 c tomato paste
- 1 (750 ml) bottle Cabernet Sauvignon or Pinot Noir
- 8 c beef broth
- 1 (28 oz) bag small yellow potatoes, cut into bite-size pieces
- 6 (4-inch) sprigs of fresh thyme
- 3 (4-inch) sprigs of fresh rosemary
- 1 tsp ground black pepper
- salt to taste