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Recipes
Root Beer-Braised Pulled Pork
By ccavaletti
In a small bowl, stir together salt, paprika, and peppers; rub all over pork
- 1 Tbsp kosher salt
- 2 tsp paprika
- 2 tsp ground black pepper
- 1/2 tsp ground pepper
- 1 (4- to 5-pound) Boston butt pork roast
- 1 large yellow onion, sliced
- 2 cloves garlic, minced
- 4-1/2 c root beet
- 1-3/4 c barbecue sauce
Wayne's Beef Macaroni and Cheese
By ccavaletti
Heat the oven to 350 degrees F
- 1-pound box elbow macaroni
- 2 tablespoons vegetable oil
- 2 cups chopped green bell pepper
- 2 cups chopped onion
- 1 tablespoon chopped garlic
- 2 pounds lean ground beef
- 3 cups canned crushed tomatoes
- Salt and pepper
- 2 teaspoon each dried basil, ground cumin, and dried oregano
- 2 to 3 cups grated Cheddar
Favorite Hamburger Stew
By ccavaletti
In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain
- 2 lbs ground beef
- 2 medium onions, chopped
- 4 cans (14-1/2 oz each) stewed tomatoes, undrained
- 8 medium carrots, thinly sliced
- 4 celery ribs, thinly sliced
- 2 medium potatoes, peeled and cubed
- 2 c water
- 1/2 c uncooked long grain rice
- 1 - 2 Tbsp salt
- 1 - 2 Tbsp pepper
Farfalle with Prosciutto and Green Peas
By ccavaletti
Cook onion in hot olive oil in a large (3-inch deep) skillet or Dutch oven over medium heat, stirring occasionally,...
- 1 (16 oz) box Farfalle (bowtie pasta)
- 1 small onion, chopped
- 2 Tbsp extra virgin olive oil
- 2 (3.5 oz) pkgs prosciutto, cut into thin strips
- 1-1/2 c frozen green peas, thawed
- 1/2 cup dry white wine
- 2 c half-and-half
- 1/2 c heavy cream
- Salt and freshly ground pepper to taste
- 1/2 c freshly grated Parmesan cheese
Grilled Salmon with Pistachio-Arugula Pesto Sauce
By ccavaletti
SALMON: Preheat grill to medium
- SALMON:
- 4 skin-on salmon fillets (about 1 lb)
- EVOO
- salt
- pepper
- PESTO:
- 1/4 c fresh orange juice
- 1/4 c EVOO
- 1/4 c grated Parmesan cheese
- 3 tsp orange zest
- 2-1/2 c baby arugula
- 1/2 c shelled pistachios
Margherita Grilled Cheese Sandwiches
By ccavaletti
In a medium bowl, combine cream cheese and next 4 ingredients
- 8 oz cream cheese, softened
- 1 c shredded mozzarella cheese
- 1/2 c shredded Parmesan cheese
- 3 tbsp thinly sliced fresh basil
- 1/2 tsp ground black pepper
- 12 slices bread, divided
- 1 large tomato, thinly sliced
- 1/2 c butter, softened
Greek Cobb Salad
By ccavaletti
Cook the bacon in a medium nonstick skillet over medium heat, turning once, until crisp, about 8 minutes
- 6 slices bacon
- 4 large eggs
- 1/4 c vegetable oil
- 1/4 c red wine vinegar or fresh lemon juice
- 1/4 c roughly chopped fresh dill, plus more for topping
- Kosher salt and freshly ground black pepper
- 3 romaine lettuce hearts, trimmed and chopped
- 1 avocado, thinly sliced
- 1 c shredded rotisserie chicken, skin removed (about 5 oz)
- 3/4 c crumbled feta cheese (about 3 oz)
- 1 pint cherry tomatoes, halved
- 2 c pita chips, lightly crushed
Basil Chicken Lasagna
By ccavaletti
Preheat the oven to 350°
- 2 (10 3/4-ounce) cans CAMPBELL’S Cream of Mushroom Soup 1
- (16-ounce) container cottage cheese
- 1 (12-ounce) jar roasted red peppers, drained and cut into strips
- 4 cups chopped Cooked Chicken (about 4 chicken breasts)
- 3/4 cup refrigerated grated Parmesan Cheese
- 1/2 cup chopped fresh Basil
- 1/2 teaspoon freshly Ground Pepper
- 9 no-boil Lasagna Noodles
- 4 cups (16 ounces) shredded Italian 5-blend Cheese, divided
Shrimp Jambalaya
By ccavaletti
Chop onion, celery and pepper
- 2-1/2 lbs small or med sized shrimp
- 4 c Uncle Ben's converted rice
- 1 large onion
- 1 large green pepper
- 3 ribs celery
- 1 clove garlic, minced
- 1 lb bacon
- 1 stick butter
- 24 oz sausage, sliced
- 1/2 - 1 Tbsp Creole Seasoning (Tony Chachere's)
- 3 tsp liquid seafood boil (Zatarain's)
- 2 Tbsp olive oil
Grilled Mediterranean Chicken
By ccavaletti
Mix vinegar and oil until well blended
- 3 Tbsp balsamic vinegar
- 1 Tbsp olive oil
- 1-1/2 tsp Lawry's Seasoned Salt
- 1 tsp dried rosemary leaves, crushed
- 2 medium tomatoes, cut into 3/4" thick slices
- 4 boneless, skinless chicken breast halves (about 1-1/4 lb)
- 1 lemon, cut into 1/4" slices (optional)