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Recipes
Cheesy Meat Loaf
By ccavaletti
Preheat oven to 350º. Line a large rimmed baking sheet with foil; place a wire rack on foil
- Meat Loaf:
- 2 large eggs
- 2 Tbsp chopped green bell pepper
- 2 Tbsp chopped onion
- 2 Tbsp sour cream
- 2 Tbsp Worcestershire sauce
- 1-1/2 tsp Paula Deen's House Seasoning
- 1-1/2 tsp seasoned salt
- 2-1/2 lbs ground beef
- 1 (8 oz) package Cheddar cheese, shredded
- Cheese Sauce:
- 1/4 c unsalted butter
- 1/4 c all-purpose flour
- 1/4 tsp garlic powder
- 2 c cups half-and-half
- 1/2 c heavy whipping cream
- 1 Tbsp hot sauce
- 2 tsp chicken base
- 1-1/2 tsp dried parsley
- 1 tsp Worcestershire sauce
- 3/4 tsp powdered mustard
- 1/2 tsp kosher salt
- 1/4 tsp ground white pepper
- 1 (8 oz) package Cheddar cheese, shredded
- We did not use the cheese sauce - but loved the meatloaf without it!!
Pastalaya
By ccavaletti
In a large skillet, heat oil over medium-high heat
- 2 Tbsp extra-virgin olive oil
- 1 lb package smoked sausage, sliced
- 1 lb large fresh shrimp, peeled and deveined
- 1 Tbsp plus 3/4 tsp Creole seasoning, divided
- 1 c chopped onion
- 1/2 c chopped green bell pepper
- 1/2 c chopped celery
- 1 (28-oz) can whole plum tomatoes
- 1 c chicken broth
- 2 tsp Italian seasoning
- 1 tsp sugar
- 1 (16 oz) box linguine, cooked according to package directions and cup cooking water reserved
- Garnish: chopped green onion
Chicken Enchilada Chili
By ccavaletti
In a large Dutch oven, melt butter over medium heat
- 2 Tbsp butter
- 1-1/2 lbs boneless skinless chicken breast, cut into 1/2-inch pieces
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 Tbsp minced garlic
- 1 (32 oz) carton chicken broth
- 2 (15 oz) cans green enchilada sauce
- 1 (15 oz) can corn, drained
- 1 (15 oz) can pinto beans, rinsed and drained
- 1 (15 oz) can black beans, rinsed and drained
- 1 (10 oz) can diced tomatoes and green chiles, drained
- 2 Tbsp ground cumin
- 1 Tbsp chili powder
- 1/2 tsp ground coriander
- 1 (8 oz) package shredded Monterey Jack cheese
- 1 c sour cream
- Garnish: sliced green onion
Country Chicken and Rice
By ccavaletti
cook chicken in 1 Tbsp olive oil in a skillet for 5-7 minutes
- 2 skinless, boneless chicken breasts, cubed
- 14-1/2 oz can diced tomatoes with garlic and onion
- 14 oz can chicken broth
- 15-1/4 oz whole kernel corn, drained
- 8-1/2 oz can sweet peas
- 1 c uncooked instant rice
Grilled Rainbow Peppers
By ccavaletti
Preheat grill to 350-400 degrees (medium-high) heat
- 3 Bell Peppers - any color
- Vegetable Cooking Spray
- 3 Tbsp. Olive Oil
- 2 Tbsp. Balsamic Vinegar
- 1 Tbsp. Brown Sugar
- 1/2 cup crumbled Goat Cheese
- 1/2 cup loosely packed torn fresh Basil leaves
- Salt
- Pepper
Lemon Blossoms
By ccavaletti
Preheat the oven to 350 degrees F
- 18 1/2-ounce package yellow cake mix
- 3 1/2-ounce package instant lemon pudding mix
- 4 large eggs
- 3/4 cup vegetable oil
- 4 cups confectioners' sugar
- 1/3 cup fresh lemon juice
- 1 lemon, zested
- 3 tablespoons vegetable oil
- 3 tablespoons water
Citrus-Walnut Salad
By ccavaletti
Using a small sharp knife, cut the ends off the blood oranges and 3 tangerines, then cut away the peel and white pi...
- 3 blood oranges
- 4 tangerines
- 1/2 c roughly chopped walnuts
- 5 Tbsp extra-virgin olive oil
- 1-3/4 tsp cracked pink peppercorns
- Kosher salt
- 2 Tbsp white wine vinegar
- 2 Tbsp country dijon mustard
- 1 head frisee, torn into bite-size pieces \
- 3 endives, halved and thinly sliced > I used Romaine lettuce instead of all of these
- 1/2 small head radicchio /
- 1/2 c fresh parsley
Oven Baked Praline French Toast
By ccavaletti
Place bread in a single layer in a 13x9x2" ovenproof glass baking dish
- 8 slices French bread, cut about 3/4" thick
- 6 eggs
- 1 c half & half, or 1/2 c milk and 1/2 c whipping cream
- 2 Tbsp Grand Marnier or orange juice
- 1/2 tsp vanilla
- 1/2 tsp nutmeg
- 1/8 tsp salt
- 1/3 c + t Tbsp butter
- 1/2 c chopped pecans
- 1/4 c firmly packed light brown sugar
Tortellini with Creamy Butternut Squash
By ccavaletti
Heat 1 cup milk, 3 cups 1/2-in
- 1 cup milk
- 3 cups 1/2-in. pieces peeled fresh butternut squash
- 1 coarsely chopped red pepper
- 1 Tbsp chopped fresh sage or 11/2 tsp dried
- 2 pkg (9 oz each) refrigerated cheese tortellini
- 5.2 oz garlic & herb cheese
Scalloped Pineapple
By ccavaletti
Preheat oven to 350. Grease an 8x8" casserole dish or baking dish and set aside
- 1/2 c butter
- 1-3/4 c sugar
- 3 eggs
- dash of salt
- 1/2 c milk
- 15-1/4 oz can crushed pineapple
- 4 slices of bread - broken into bite-sized pieces