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Recipes
Strawberry Ooey Gooey Butter Cake
By ccavaletti
Another delicious dessert from Paula Deen
- 1 (18 1/4 ounce) package strawberry cake mix
- 1/2 cup butter, softened
- 4 large eggs, divided
- 1 (8 ounce) package cream cheese, softened
- 1 (16 ounce) box confectioners' sugar
- 3/4 cup chopped fresh strawberries
- sweetened whipped cream, garnish
- strawberry, garnish
Chicken Taco Salad
By ccavaletti
Preheat oven to 375º. Line a baking sheet with foil
- 2 8-inch tortillas, quartered and sliced into strips
- 2 Tbsp vegetable oil
- 1-1/4 tsp grated lime zest, plus the juice of 2 limes
- Kosher salt and freshly ground pepper
- 1 15-oz can black beans, drained and rinsed
- 1 c frozen fire-roasted corn, thawed
- 2 tomatoes, chopped
- 1 Tbsp pickled jalapeños , plus 2 Tbsp brine
- 1/2 head iceberg lettuce, shredded (about 8 cups)
- 2 c shredded rotisserie chicken (skin removed; about 10 oz)
- 1 small avocado, chopped
- 1 c grated sharp cheddar cheese (about 4 oz)
"Yo, Rach!" Burger
By ccavaletti
In a large skillet, cook the salami over medium-high heat, turning occasionally, until some of the fat cooks out, 4...
- 8-12 thin slices hard salami (about 2 oz)
- 1-1/2 lbs ground beef
- Kosher salt
- 4 thin slices Provolone cheese
- 4 sandwich-size English muffin, split and toasted
- 1 pickle, thinly sliced
- Thinly sliced red onion
- 4 tsp spicy ketchup
- 8 large basil leaves
Chicken Bow Tie Pasta
By ccavaletti
1. Cook pasta according to package directions; drain and keep warm
- 1 (16-oz.) package bow tie pasta
- 3 skinned and boned chicken breasts
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup olive oil
- 1 (8.5-oz.) jar sun-dried tomatoes in oil, drained
- 3/4 cup chicken broth
- 1/2 cup white wine
- 1/4 cup chopped fresh basil
- 4 garlic cloves, minced
- 1 teaspoon dried Italian seasoning
- 1/8 teaspoon dried crushed red pepper
- 1 (12-oz.) package fresh broccoli florets
Pulled Chicken Tacos with Chili Salsa
By ccavaletti
In a large bowl, toss together the chicken, tomatoes, beans, cilantro, lime juice, chili powder and 1 tsp salt
- 2 c shredded cooked chicken, such as store-bought rotisserie chicken
- 2 large tomatoes, cored and chopped
- 1 can (15.5 oz) kidney beans, drained and rinsed
- 1/4 c chopped cilantro
- 1/4 c fresh lime juice
- 1 Tbsp chili powder
- Salt
- 8 yellow corn taco shells, warmed
- 1/2 c sour cream
- 1 c (4 oz) sharp cheddar, shredded
- 4 scallions, thinly sliced
Banana Cream Squares
By ccavaletti
Cut butter into flour as if making pie crust
- Crust:
- 1 stick butter
- 1 c flour
- 1 c chopped pecans
- First layer:
- 8 oz softened cream cheese
- 1 c powdered sugar
- 1 c whipped topping
- 3 med bananas, sliced
- Second layer:
- 2 - 3 oz pkgs vanilla pudding
- 3 c milk
Sauteed Chicken Breasts with Cherry-Shiraz Sauce
By ccavaletti
Heat oven to 350º. Season both sides of chicken breasts with the salt and pepper to taste; set aside
- 2 boneless, skinless chicken breast halves
- 1/2 tsp salt
- freshly ground pepper
- 1 Tbsp olive oil
- 1/2 onion, minced
- 1 garlic cloves, minced
- 1 c shiraz wine, also called syrah
- 1 bay leaf
- 1/2 c cherry preserves
- 1/2 tsp dried thyme
- 1/4 tsp ground ginger
- buttered noodles or rice
Chicken Enchiladas
By ccavaletti
Preheat oven to 350º. Wrap tortillas in aluminum foil; bake at 350º for 15 minutes
- 8 (6-inch) corn tortillas
- Cooking spray
- 1-1/2 Tbsp chopped onion
- 1-1/2 Tbsp chopped fresh cilantro
- 1 jalapeño pepper, seeded and chopped
- 3 c shredded cooked chicken breast
- 3 (10-oz) cans enchilada sauce, divided
- 1-1/2 c (6 oz) shredded sharp cheddar cheese
- 1/2 c diced tomato
- 1/3 c sliced ripe olives
- 4 c shredded iceberg
Juiced-up Roast Pork
By ccavaletti
1. Process orange juice and next 8 ingredients in a blender until smooth
- 2 cups orange juice
- 1/2 cup firmly packed dark brown sugar
- 1/4 cup loosely packed fresh oregano leaves
- 1/4 cup loosely packed fresh sage leaves
- 1 tablespoon salt
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 1/2 teaspoons onion powder
- 1 teaspoon ground chipotle chile powder
- 1 (5- to 6-lb.) boneless pork shoulder roast (Boston butt)
Pan-Seared Tilapia with Citrus Vinaigrette
By ccavaletti
Heat a large nonstick skillet over medium-high heat
- Cooking spray
- 4 (6-ounce) tilapia fillets
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1/2 cup white wine
- 2 tablespoons finely chopped shallots
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh orange juice
- 4 teaspoons extravirgin olive oil
- 2 teaspoons sherry vinegar