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Recipes
French Spring Chicken Pot
By ccavaletti
In a large, heavy pot or Dutch oven filled with simmering water, cook the chicken, halved onion and bay leaf until ...
- 4 pieces skinless, boneless chicken breast
- 2 onions, 1 halved and 1 chopped
- 1 bay leaf
- 3 tablespoons butter
- 1 baking potato, peeled and cut into small cubes
- 2 carrots, peeled and cut into small cubes
- 3 small ribs celery, cut into small cubes
- 1/3 pound white mushrooms (a couple of generous handfuls), quartered
- 1/3 pound thin green beans (a couple of generous handfuls), cut on an angle into 1-inch pieces
- Salt and pepper
- 2 tablespoons flour
- 1/2 cup dry white wine
- 1 1/2 cups chicken broth
- 1/2 cup frozen peas
- 3 tablespoons chopped fresh tarragon
- 2 tablespoons Dijon mustard
- 1/3 cup heavy cream
- Grainy rolls or crusty whole wheat bread, for dunking
Corn and Salsa Tortilla Soup
By ccavaletti
Preheat the broiler. Broil the poblanos until blackened, 10 minutes
- 3 poblano chiles
- 6 corn tortillas, halved then cut crosswise into 1/2-inch-thick strips
- 3 tablespoons vegetable oil
- 1 teaspoon ground cumin
- Salt
- 6 ears fresh corn, kernels scraped from the cob, or two 10-ounce boxes frozen corn kernels
- 1 red onion, chopped
- 3 cloves garlic, chopped
- Pepper
- 1 32 ounce container (4 cups) vegetable broth
- 1 14 1/2 ounce can fire-roasted diced or crushed tomatoes
- 1 avocado, chopped
- 1 lime, halved
- 2 tablespoons cilantro leaves
- 1/4 cup sour cream
Crunchy Parmesan Chicken
By ccavaletti
Preheat the oven to 350 degrees
- 1 cup cornflakes, lightly crushed
- 3/4 cup grated parmesan cheese
- Salt and pepper
- 3 large eggs, beaten
- 4 6 ounces skinless, boneless chicken breast halves
- 5 tablespoons extra-virgin olive oil
- 1 lemon, cut into wedges
Taco Bake
By ccavaletti
HEAT oven to 400°F. PREPARE Dinner as directed on package
- 1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner
- 1 lb. ground beef
- 1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
- 3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1-1/2 cups KRAFT Shredded Cheddar Cheese, divided
- 1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
Crunchy Garlic Bread
By ccavaletti
Pre-heat oven to 400º. Cut bread into 1-inch-thick slices, cutting to but not through bottom of loaves
- 2 (16 oz) loaves Italian bread
- 1 c butter, softened
- 1/2 c shredded Parmesan cheese
- 2 Tbsp minced green onion
- 2 Tbsp chopped fresh parsley
- 1 Tbsp garlic powder
BLT Creamy Mac 'n' Cheese
By ccavaletti
Preheat the oven to 500 degrees
- Salt
- 1 pound ziti rigati pasta
- Extra-virgin olive oil (EVOO), for drizzling
- 6 slices bacon, chopped
- 2 leeks--trimmed, halved lengthwise and sliced crosswise
- 2 large cloves garlic, chopped
- 1/2 teaspoon crushed red pepper
- 3 tablespoons tomato paste
- 2 3 ounces bricks cream cheese, cut into pieces
- 1 1/2 cups shredded asiago, grana padano or parmigiano-reggiano cheese
- 1/2 pint cherry tomatoes, quartered
- 2 cups baby arugula
- 1 cup basil leaves, torn
- Juice of 1/2 lemon
Italian Star Salad
By ccavaletti
Slice tomato and arrange on a plate in the shape of a star
- 1 large homegrown tomato
- 1 large avocado
- 3-4 green onions, chopped
- 4 crispy bacon slices, crumbled
- 1/4 c of sliced black olives
- 1/4 c of feta cheese (or cheese of your choice)
- Briannas Italian Vinaigrette Dressing
Tuscan-Style Roasted Asparagus
By ccavaletti
Put asparagus, tomatoes and pine nuts on a foil-lined 15 x 10 x 1 inch baking pan
- 1-1/2 lbs fresh asparagus, trimmed
- 1-1/2 c grape tomatoes, halved
- 3 Tbsp pine nuts
- 3 Tbsp olive oil, divided
- 2 garlic cloves, minced
- 1 tsp kosher salt
- 1/2 tsp pepper
- 1 Tbsp lemon juice
- 1/3 c Parmesan cheese
- 1 tsp grated lemon peel
Layered Hummus Dip
By ccavaletti
Spread hummus in an even layer in a pie pan or shallow container
- 1 container hummus
- 1/4 c chopped, pitted kalamata olives or bottled olive
- spread
- 1/4 c drained, bottled hot or mild giardiniera
- 1/2 c crumbled Feta cheese
- pita bread or bagel chips
- red pepper wedges
Cornflake-Crunch Chicken
By ccavaletti
In bowl, whisk buttermilk, garlic and hot sauce
- 3 cups buttermilk
- 2 large cloves garlic, smashed and peeled
- 2 tablespoons chipotle hot sauce
- 2 3 1/2 pounds chickens, each cut into 8 pieces
- 4 1/2 cups cornflakes
- 1 1/2 cups plain breadcrumbs
- salt and pepper
- 1 4 ounce stick butter melted