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Recipes
Dill Dip
By ccavaletti
Mix all ingredients and refrigerate overnight
- 16 oz Hellman's Mayonnaise
- 16 oz sour cream
- 4 Tbsp parsley
- 4 Tbsp dill weed
- 4 Tbsp minced onion (dehydrated)
- 4 tsp season salt
Butterscotch Pudding
By ccavaletti
Pour 2 cups milk into a large pan and start heating
- 2-1/2 c milk - divided
- 3/4 c brown sugar
- 2 Tbsp butter (if using eggs, if not use 3 Tbsp)
- 2 tsp vanilla
- 2 eggs - optional
- 1/4 c flour
Halibut in Artichoke and Tomato Broth
By ccavaletti
Drizzle 1 tablespoon of olive oil over the halibut and season with salt and pepper
- 1 tablespoon olive oil, plus 3 tablespoons
- 4 (6-ounce) halibut fillets
- 1/4 teaspoon salt, plus more for seasoning fish
- 1/4 teaspoon freshly ground black pepper, plus more for seasoning fish
- 2 shallots, sliced into thin rounds
- 2 cloves garlic, minced
- 1 pound frozen artichokes, thawed
- 1/2 cup white wine
- 1 1/2 cups low-sodium chicken broth
- 1 (14.5-ounce) can diced tomatoes
- 1/2 teaspoon minced fresh thyme leaves
Tortilla Chip-Crusted Chicken
By ccavaletti
1. Preheat oven to 425°
- 1 pound chicken breast tenders
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup all-purpose flour
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 2 large eggs
- 2 garlic cloves, pressed
- Vegetable cooking spray
- 2 cups crushed tortilla chips
- Pineapple-Kiwi Salsa (optional)
Apricot-Almond Coffee Cake
By ccavaletti
Coffee Cake: Beat cream cheese, apricot preserves, 1 Tbsp cake mix, and, if desired, orange food coloring powder j...
- Glaze:
- 4 oz cream cheese, softened
- 1/2 c apricot preserves
- 1 (16 oz) pound cake mix, divided
- Pinch of orange food coloring (optional) (I did not use this)
- 8 oz sour cream
- 1/2 c milk
- 2 large eggs
- 1/2 tsp almond extract
- 1/2 c sliced almonds
- 1 c powdered sugar
- 1/2 tsp vanilla extract
- 1 to 2 Tbsp milk
Pizza Pot Pie
By ccavaletti
1. Preheat oven to 450°. Cook ground round and sausage in a large skillet over medium-high heat, stirring often, 8...
- 3/4 pound ground round
- 1/4 pound mild Italian sausage, casings removed
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 (8-oz.) package sliced fresh mushrooms
- 1 (26-oz.) jar tomato-and-basil pasta sauce
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon salt
- 1 (13.8-oz.) package refrigerated pizza crust dough
- Parchment paper
- 1 cup (4 oz.) shredded Italian five-cheese blend
Muffin-Tin Quiches with Cheddar & Potato
By ccavaletti
Preheat oven to 325º. Coat a 12-cup muffin tin with cooking spray
- 2 Tbsp extra-virgin olive oil
- 1-1/2 c finely diced red-skinned potatoes
- 1 c diced red onion
- 3/4 tsp salt, divided
- 8 large eggs
- 1 c shredded Cheddar cheese
- 1/2 c low-fat milk
- 1/2 tsp ground pepper
- 1-1/2 c chopped fresh spinach
Crab-and-Shrimp Étouffée
By ccavaletti
1. Peel shrimp; devein, if desired
- 2 pounds unpeeled, medium-size raw shrimp*
- 1/4 cup butter
- 2 tablespoons olive oil
- 1/3 cup all-purpose flour
- 2/3 cup chopped onion
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped celery
- 3 garlic cloves, minced
- 1 (14-oz.) can chicken broth
- 1/3 cup dry white wine
- 1/4 cup chopped green onions
- 1 tablespoon low-sodium Creole seasoning
- 1 tablespoon tomato paste
- 1 tablespoon chopped fresh parsley
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon hot sauce
- 1 (16-oz.) container fresh crabmeat, drained and flaked
- 5 cups hot cooked long-grain rice
- Garnish: chopped fresh flat-leaf parsley
- 2 (16-oz.) packages frozen unpeeled, raw shrimp, thawed according to package directions, may be substituted.
- Note: For testing purposes only, we used Tony Chachere's Lite Creole Seasoning.
Thai Noodle Bowl with Chicken
By ccavaletti
Heat the peanut oil in a large pot or Dutch oven over medium-high heat
- 1 Tbsp roasted peanut oil
- 2 Tbsp finely chopped peeled fresh ginger
- 1 large red onion, finely diced
- 1 lb ground chicken
- 2 tsp ground turmeric
- 2 tsp chili-garlic sauce (such as samba oelek)
- Kosher salt
- 4 c low-sodium chicken broth
- 1/2 bunch mustard greens, leaves torn (I used spinach)
- 6 oz rice vermicelli noodles
- 1/4 c finely chopped pickled ginger
- Chopped salted peanuts and fresh cilantro, for topping
Pork Tenderloin with Garlic-Herb Sauce
By ccavaletti
In a food processor, pulse the parsley to chop
- 1 c packed flat-leaf parsley
- 3 cloves garlic, chopped
- 1/2 c EVOO, plus more for brushing
- 3-1/2 tsp dried oregano, 3 tsp finely crumbled
- 1 Tbsp red wine vinegar
- 1/8 tsp crushed red pepper
- Coarse salt and black pepper
- 1 pork tenderloin (1-1/2 lbs)
- 1/2 tsp powdered garlic