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Recipes
Broiled Tilapia Parmesan
By ccavaletti
Preheat your oven's broiler
- 1/2 cup Parmesan cheese
- 1/4 cup butter, softened
- 3 tablespoons mayonnaise
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon dried basil
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon onion powder
- 1/8 teaspoon celery salt
- 2 pounds tilapia fillets
Cranberry-Pecan Wheat Berry Salad
By ccavaletti
Cook wheat berries according to package directions; drain and cool
- Dressing:
- 1 c uncooked wheat berries, rinsed
- 2 celery ribs, chopped
- 1 tart apple, diced
- 4 green onions, sliced
- 1 c dried cranberries
- 1 c chopped pecans
- 3 Tbsp walnut oil
- 2 Tbsp cider vinegar
- 1 Tbsp minced fresh sage or 1 tsp rubbed sage
- 2 tsp minced fresh thyme or 2/4 tsp dried thyme
- 2 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 3/4 tsp salt
- 1/2 tsp pepper
Roasted Potatoes & Peppers
By ccavaletti
Preheat the oven to 425 degrees
- 2 pounds potatoes, cut into 1-inch chunks
- 3/4 pound mixed hot chile peppers
- 3/4 pound bell peppers
- EVOO, for drizzling
- 1 1/2 tablespoons coarsely chopped fresh rosemary
- sea salt and pepper
RumChata Fruit Dip
By ccavaletti
With an electric mixer, beat together cream cheese, RumChata and brown sugar until smooth and creamy
- 8 oz cream cheese, softened
- 1/3 c RunChata
- 1 Tbsp brown sugar
- 1 Tbsp half and half, milk or more RumChata to get desired consistency
- cinnamon for sprinkling on top of dip
Sunset Shortcake
By ccavaletti
In a bowl, stir together strawberries, pineapple, and marmalade; set aside
- 1 (14-ounce) container frozen sweetened, sliced strawberries, thawed (recommended: Dole)
- 2 (8-ounce) cans pineapple chunks, drained
- 1/2 cup orange marmalade
- 1 (16- ounce) frozen pound cake, thawed (recommended: Sara Lee)
- 1 (8-ounce) container strawberry cream cheese
- Pressurized whipped cream
- Mint sprig, for garnish
Tortellini Meatball Soup
By ccavaletti
In a large Dutch oven, heat oil over medium-high heat
- 1 tsp olive oil
- 1 c diced yellow onion
- 1 (32 oz) container chicken broth
- 1 (28 oz) can diced tomatoes with basil, garlic, and oregano, undrained
- 1 (15 oz) can tomato sauce
- 1/2 c heavy whipping cream
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1 (20 oz) package refrigerated cheese tortellini
- 1 (16 oz) package frozen beef meatballs, thawed
Herbed Turkey Strips With Roasted Peppers and Beans
By ccavaletti
Pierce turkey slices evenly with a fork
- 1 (3-pound) boneless, skinless turkey breast, cut into 1/2- to 3/4-inch-thick slices
- 1 tablespoon Italian seasoning
- 1 1/2 tablespoons olive oil, divided
- 1 to 2 tablespoons fresh lemon juice
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 to 1 teaspoon freshly ground pepper
- 1 (19-ounce) can cannellini beans, rinsed and drained
- 1 (7-ounce) jar roasted red bell peppers, drained and chopped
- 2 tablespoons pine nuts, lightly toasted
- 1 teaspoon grated lemon rind
- 1/4 cup chopped fresh flat-leaf parsley
Spinach and Artichoke Casserole
By ccavaletti
Preheat oven to 350. Cook spinach according to package directions; drain well
- 4 - 10 oz pkgs frozen spinach
- 1 Tbsp butter or margarine
- 1/2 lb mushrooms, sliced
- 1-1/2 c sour cream
- 1/4 c mayo
- 14-1/2 oz can artichoke hearts, drained and quartered
- 1/3 c grated Romano or Parmesan cheese
- 2 tomatoes, thinly sliced
- 1/4 c Italian bread crumbs
Swiss Chard with Bacon and Eggs
By ccavaletti
In a large skillet, cook bacon until crisp
- 4 oz bacon, chopped
- 1/4 c EVOO
- 2 bunches Swiss chard, rinsed and chopped
- 2 c Roasted Peppers, chopped
- salt and pepper
- 8 large eggs
- garlic bread, for serving
Grilled Salmon with Thai Salsa
By ccavaletti
1. Prepare a grill for high heat
- 1 salmon fillet (about 3 pounds) cut into 8 pieces
- 1/2 tsp. salt
- Freshly ground pepper
- 1 cup peanut oil
- 1/3 cup rice wine vinegar
- 1/4 cup each: light soy sauce, light corn syrup
- 1/2 cup fresh lime or lemon juice
- 10 cloves garlic, minced
- 8 green onions, chopped
- 2 hot red peppers, minced
- 1 piece (2 inches long) fresh ginger, grated
- 1 cup unsalted dry-roasted peanuts, chopped
- 3/4 cup chopped cilantro
- 1/2 cup chopped mint