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Recipes
Nacho Cheese Chicken Chowder
By ccavaletti
In a slow cooker, stir together chicken, undrained tomatoes, soup and corn
- 1 lb skinless, boneless chicken breast halves, cut into 1/2-inch pieces
- 2 14-1/2 oz cans Mexican-style stewed tomatoes
- 1 10-3/4 oz can condensed nacho cheese soup
- 1 10 oz pkg frozen whole kernel corn (2 c)
- Shredded Mexican-style or cheddar cheese
Olive Garden Salad Dressing
By ccavaletti
Mix all ingredients plus 1 to 2 Tbsp water in a blender or food processor
- 1/4 c extra-virgin olive oil
- 2 Tbsp white wine vinegar
- 3 Tbsp Miracle Whip
- 1 Tbsp fresh lemon juice
- 2 Tbsp grated Parmesan cheese
- 1/4 tsp garlic salt
- 1/2 tsp dried Italian seasoning
Uncle Walt's Carrot Cake
By ccavaletti
From Great Uncle Walt Wagner
- CAKE:
- 2 c flour
- 2 c sugar
- 2 tsp. baking soda
- 1 tsp cinnamon
- 1 tsp salt
- 1-1/2 c oil
- 3 c carrots, grated
- 4 eggs
- FROSTING:
- 6 oz cream cheese
- 3 c powdered sugar
- 1 c nuts
- 1 stick butter
- 1 tsp vanilla
Pasta and Bean Soup
By ccavaletti
In a large Dutch oven, heat oil over medium heat
- 1 tbsp olive oil
- 1 c chopped onion
- 1 c chopped celery
- 1 c chopped carrot
- 6 c chicken broth
- 2 (15 oz) cans dark red kidney beans, drained and rinsed
- 2 (14 oz) cans tomatoes with basil, garlic and oregano
- 1 (15 oz) can cannelloni beans, drained and rinsed
- 1 tsp dried thyme
- 2 c ditalini pasta
Balsamic Rosemary Pork Loin with Roasted Potatoes
By ccavaletti
Preheat oven to 450º. In a food processor, combine rosemary leaves, garlic, oil, vinegar, salt and pepper and p...
- 2-1/2 lb boneless top loin pork roast
- 1-1/2 cups fresh rosemary
- 12 cloves garlic
- 3 Tbsp olive oil
- 2 Tbsp balsamic vinegar
- 1 tsp salt
- 2 tsp black pepper
- 2-1/2 lb small red potatoes, cut into 1/2-wedges
Scalloped Corn
By ccavaletti
Mix corn together in a baking dish
- 1 can cream-style corn
- 2 cans whole kernel corn, drained
- Ritz crackers
- 1 stick butter
Greek Pork Chops with Potatoes
By ccavaletti
Put a baking sheet in the oven and preheat to 475º
- 1-1/4 lb Yukon Gold potatoes, cut into 1-inch cubes
- 5 Tbsp extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 4 boneless pork chops (3/4 inch thick; about 1-1/2 lbs)
- 1 tsp dried oregano
- 1-1/2 c halved cherry tomatoes
- 2 cloves garlic, thinly sliced
- 1/4 c dry white wine
- 12 pitted kalamata olives, halved
- 1/4 tsp sugar
- 1/3 c crumbled feta cheese
- 1/4 c chopped fresh dill
Grilled Tilapia with Smoked Paprika and Parmesan Polenta
By ccavaletti
To prepare polenta, bring milk to a boil in a medium saucepan; gradually add polenta, stirring constantly with a wh...
- Polenta:
- 4 cups fat-free milk
- 1 cup quick-cooking polenta
- 1/4 teaspoon salt
- 1/3 cup (1 1/2 ounces) grated Parmesan cheese
- Fish:
- 1 1/2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 (6-ounce) tilapia fillets
- Cooking spray
BLT Dip
By ccavaletti
Preheat oven to 350º. Spray a 1-1/2 quart baking dish with nonstick cooking spray
- 1-1/2 lb bacon, cooked, drained, crumbled and divided
- 2 c shredded mozzarella cheese
- 2 (8 oz) packages cream cheese, softened
- 1/2 c sour cream
- 1/4 c mayonnaise
- 1 c shredded cheddar cheese, or to taste
- 1/2 tsp Italian seasoning
- 1/2 tsp garlic powder, or to taste
- 1 Tbsp mustard
- 2 c chopped seeded tomatoes
- 1-1/2 c shredded Iceburg lettuce
- salt and pepper to taste
- Toasted bread rounds, crackers or pita chips
Grilled Pork Tenderloin with Herb Salsa
By ccavaletti
In a food processor, combine the parsley, oregano, olives and the 3/4 c of olive oil and process to a fine paste
- 1 c flat-leaf parsley leaves
- 2 Tbsp oregano leaves
- 1/4 c pitted green olives
- 3/4 c extra-virgin olive oil
- 1/4 c dried currants
- 2 Tbsp fresh lemon juice
- Salt and freshly ground pepper
- 1 large pork tenderloin (about 1-1/4 lbs.)
- 1/2 tsp smoked paprika