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Recipes
Greek to Me Cheese Ball
By ccavaletti
Mix cream cheese, feta cheese, artichoke hearts and onion
- 8 oz cream cheese, softened
- 8 oz crumbled feta cheese
- 1/4 c chopped marinated artichoke hearts
- 1/4 c chopped red onion
- 1 c fresh chopped fresh dill
- pita chips
Over-the-Top Popcorn
By ccavaletti
Cook bacon in a large skillet over medium-high heat 10 minutes or until crisp; remove bacon, and drain on paper tow...
- 4 bacon slices
- 1 (1.3-oz.) bag popped microwave popcorn
- 1/4 cup grated Parmesan cheese
- 4 tablespoons butter, melted
- 2 teaspoons buttermilk Ranch dressing mix
- 1/4 teaspoon freshly ground pepper
Herbed Pork Roast and Cranberry Chutney
By ccavaletti
Preheat oven to 450 degrees F
- 2 tablespoons herbs de Provence
- 1 tablespoon onion powder
- 1 tablespoon light brown sugar
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon crushed garlic
- 2 1/2 pounds pork loin roast, rinsed and patted dry
- Salt and freshly ground black pepper
- 1 (16-ounce) can whole cranberry sauce
- 1 teaspoon lemon juice
- 1/4 teaspoon crushed garlic
- 1 teaspoon herbs de Provence
Wagon-Wheel Pasta & Goat Cheese
By ccavaletti
Bring a large pot of salted water to a boil, then add the pasta
- 1/2 pound wagon-wheel (or any short) pasta
- 1 10-ounce box frozen lima beans
- 1 tablespoon olive oil
- 1 large onion, sliced thinly
- 2 tablespoons crème fraîche (or sour cream)
- 1 tablespoon finely chopped fresh thyme (optional)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 ounces creamy aged goat cheese, cut into small chunks
Grilled Lime Chicken
By ccavaletti
In a resealable plastic bag, combine mayo, olive oil, lime zest, lime juice, cilantro, garlic, salt and hot sauce
- 1 c mayonnaise
- 1/2 c olive oil
- 2 tsp lime zest
- 1/3 c fresh lime juice
- 1/4 c minced fresh cilantro
- 4 cloves garlic, minced
- 2 tsp salt
- 2 tsp hot sauce
- 6 boneless skinless chicken breasts (about 3 lbs)
- 1 onion, thinly sliced
Five-Cheese Jumbo Shells Recipe
By ccavaletti
Preheat oven to 350°. Cook shells according to package directions for al dente; drain
- 24 uncooked jumbo pasta shells
- 1 tablespoon olive oil
- 1 medium zucchini, shredded and squeezed dry
- 1/2 pound baby portobello mushrooms, chopped
- 1 medium onion, finely chopped
- 2 cups reduced-fat ricotta cheese
- 1/2 cup shredded part-skim mozzarella cheese
- 1/2 cup shredded provolone cheese
- 1/2 cup grated Romano cheese
- 1 egg, lightly beaten
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes
- 1 jar (24 ounces) meatless spaghetti sauce
- 1/4 cup grated Parmesan cheese
Beef and Bean Tostadas
By ccavaletti
Combine taco sauce, cumin, garlic salt, and pepper in a small bowl; set aside
- 1/3 c taco sauce
- 2 tsp ground cumin
- 1 tsp garlic salt
- 1/4 tsp ground black pepper
- 1 lb ground chuck
- 1/2 c chopped onion
- 1 (15 oz) can refried beans
- 1 (14 oz) package tostadas
- 1 (8 oz) pkg shredded Colby-Jack cheese
- 1 head romaine lettuce, shredded
- Toppings: sour cream, prepared pico de gallo
Michael Symon's Braised Pot Roast
By ccavaletti
Season the roast liberally with salt, about 2 tablespoons, and refrigerate overnight
- 5 pounds chuck blade roast (silver skin removed)
- 1 pound slab bacon (large dice)
- 8 carrots (rinsed and peeled and cut into 2 inch pieces)
- 15 shallots (peeled and left whole)
- 5 cloves garlic (peeled and smashed)
- 2 tablespoons coriander seeds
- 2 fresh bay leaves
- 16 ounces apple cider
- 4 beers
- 8 cups chicken or beef stock (preferably homemade)
- 8 sprigs thyme
- Salt
- 1/2 cup mint leaves (torn)
- 2 lemons (zest only)
8-Hour Tangy Beef
By ccavaletti
Put beef in slow cooker. Blend ginger ale and ketchup together in a good sized bowl
- 3-1/2-4 lb beef roast
- 12 oz can ginger ale
- 1-1/2 c ketchup
Bacon Cheeseburger Soup
By ccavaletti
In a large Dutch oven, cook bacon until crisp; remove from pan, and drain on paper towels
- 10 slices bacon , cut into 1/2 inch pieces
- 2 lbs ground chuck (can use ground turkey)
- 1 onion , chopped
- 2 teaspoons minced garlic
- 1 (32 ounce) box low sodium chicken broth
- 1 (14 1/2 ounce) can petite diced tomatoes
- 1 (10 3/4 ounce) can cheddar cheese soup
- 1/4 cup dill pickle relish
- 2 tablespoons Worcestershire sauce
- Garnish
- French-fried onions