Ccavaletti's profile page
Recipes
Key Lime Fudge
By ccavaletti
Line an 8 x 8 pan with foil and grease the foil with butter
- 1 (5 ounce) can evaporated milk
- 1 2/3 cups sugar
- 1/2 teaspoon salt
- 12 large marshmallows
- 2 cups white chocolate chips
- 1/4 cup lime rind, grated (about 4 limes)
- 2 tablespoons key lime juice
Down Home Chicken
By ccavaletti
Add all ingredients to the slow cooker, and stir to combine, adding chicken last
- 1/2 tsp black pepper
- 1/4 tsp sea salt
- 1/2 tsp garlic powder
- 1 bay leaf
- 2 carrots, cut into 1/2-inch slices
- 1 large russet potato, cut into 1-inch wedges
- 1/4 c diced onion
- 1 rib celery, diced
- 1 c fat-free, low-sodium chicken broth
- 1 Tbsp balsamic vinegar
- 2 boneless, skinless chicken breasts
Easy Yellow Rice
By ccavaletti
In a medium saucepan, melt butter over medium-high heat
- 2 Tbsp unsalted butter
- 1 c diced sweet yellow onion
- 3-1/2 c chicken broth
- 1 (10 oz) pkg yellow rice mix
- 2 Tbsp chopped fresh cilantro
Skinny Shrimp Scampi with Spaghetti Squash
By ccavaletti
Place the squash cut sides down in a large, microwavable dish
- 1 spaghetti squash (about 3lbs), halved lengthwise
- 1 tablespoon plus 2 tsp EVOO
- 1 small red bell pepper, finely chopped
- 1 clove garlic finely chopped
- 1 1/2 pounds large shrimp, peeled and deveined
- 1/4 cup low-sodium vegetable broth
- 1 tablespoon fresh lemon juice plus 1/4 tsp lemon zest
- 2 teaspoons chopped flat-leaf parsley
- salt and pepper
Mini Chicken Potpies
By ccavaletti
Preheat the oven to 350 degrees
- 1 4 ounce stick butter
- 1 onion, finely chopped
- 1 1/2 cups flour
- 2 cups chicken broth or Hearty Roast Chicken Stock
- 2 1/2 cups whole milk
- Salt and pepper
- 3 cups chopped roast chicken
- 2 cups thawed frozen peas and carrots
- 1 tablespoon thyme leaves
- 1 teaspoon baking powder
- 2 eggs
Pork with Fig Sauce and Cauliflower Puree
By ccavaletti
Preheat the oven to 425 degrees
- 2 1/2 cups chicken broth
- 1/2 head cauliflower, broken into 1-inch florets
- Salt
- 2 tablespoons extra-virgin olive oil
- 4 boneless pork chops (about 2 pounds), trimmed
- Pepper
- 2 tablespoons balsamic vinegar
- 4 dried figs, thinly sliced
- 1 tablespoon fresh thyme leaves
- 2 tablespoons butter
Celery Salad with Walnut Vinaigrette
By ccavaletti
In a small bowl, combine the shallots, EVOO, walnut oil, vinegar, lemon juice and honey
- 2 shallot, finely chopped
- 1/4 c EVOO
- 2 Tbsp walnut oil
- 2 Tbsp red wine vinegar
- 1 lemon, juiced
- 1 Tbsp honey
- Salt and pepper
- 1 head celery, ribs thinly sliced and leaves reserved for garnishing
- 2 c walnuts, toasted and finely chopped
- 3 oz shaved Parmesan cheese, for garnishing
Beef and Noodle Casserole
By ccavaletti
Preheat oven to 350. Coat a 1-1/2 qt casserole with cooking spray
- 4 oz medium egg noodles, cooked and drained
- 3 slices bacon, cut into 1" pieces
- 1 lb ground beef
- 1 onion
- 2 tsp chili powder
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1 can tomato soup
- 1/4 c water
- 1/2 small green pepper, finely chopped
- 1/2 c shredded Cheddar cheese
- 1 pk (10 oz) frozen corn
Cider-Braised Pork Shoulder
By ccavaletti
Season the pork with salt and pepper
- 1 5 pound boneless pork shoulder roast, trimmed
- Salt and pepper
- 2 tablespoons extra-virgin olive oil
- 1 onion, sliced
- 3 ribs celery, cut into 2-inch pieces
- 1 cup apple cider
- 6 ounces dried apples
- 1/2 cup golden raisins
- 1 tablespoon ground sage
Beef and Bacon Gnocchi Skillet
By ccavaletti
Preheat broiler. Cook gnocchi according the the package directions; drain
- 1 pkg (16 oz) potato gnocchi
- 1-1/4 lbs lean ground beef
- 1 medium onion, chopped
- 8 cooked bacon strips, crumbled and divided
- 1 c water
- 1/2 c heavy whipping cream
- 1 Tbsp ketchup
- 1/4 tsp salt
- 1/4 tsp pepper
- 1-1/2 c (6 oz) shredded cheddar cheese
- 1/2 c chopped tomatoes
- 2 green onions, sliced