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Recipes
Tex-Mex Meatloaf
By ccavaletti
Preheat oven to 350°. Stir together ground round, 1 cup crushed tortilla chips, beans, and next 8 ingredients in a...
- 2 pounds ground round
- 1 1/2 cups crushed tortilla chips, divided
- 1 (16-oz.) can chili beans in sauce, undrained
- 1 (10-oz.) can diced tomatoes with green chiles, drained
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 2 large eggs, lightly beaten
- 1/2 cup chopped onion
- 1 garlic clove, minced
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup salsa
- Torn lettuce leaves
- Tortilla chips
- Toppings: sour cream, grated Cheddar cheese, chopped tomatoes, sliced olives, guacamole
Caramelized Cajun Chicken
By ccavaletti
1. Preheat grill to 350° to 400° (medium-high) heat
- 4 skinned and boned chicken breasts
- 2 tablespoons light brown sugar
- 2 tablespoons Cajun seasoning
- Salt to taste
Goat-Cheese and Grape Pizza
By ccavaletti
1. Preheat gas or charcoal grill to medium or the oven to 450
- 2-1/2 c green or red grapes, halved
- 1 Tbsp finely chopped rosemary
- 3 Tbsp extra-virgin olive oil
- 1 pound store-bought pizza dough
- 8 oz soft goat cheese
Bopbo Brownies
By ccavaletti
Preheat oven to 350. Mix flour, baking powder and salt in a small bowl
- 2-1/2 c flour
- 2-1/2 tsp baking powder
- 1/2 tsp salt
- 1-3/4 c packed brown sugar
- 1-1/2 sticks butter, softened
- 3 large eggs
- 1 tsp vanilla
- 12 oz white chocolate morsels
Cheesy Chicken Bake
By ccavaletti
Preheat broiler. In a 9 x 13 inch baking dish, toss together tomatoes, onion, 1/4 c parsley, garlic and EVOO; seas...
- 1-1/2 lbs tomatoes, cut into large cubes
- 1 small onion, finely chopped (about 1 cup)
- 1/2 c chopped parsley
- 3 cloves garlic, chopped
- 2 Tbsp EVOO
- 4 boneless, skinless chicken breasts (6 oz each)
- 1 c grated fontina cheese
Broders Pasta Bar Penne Rosa al Rosmarino
By ccavaletti
In a large saucepan, heat the olive oil over medium heat
- 1/4 cup extra-virgin olive oil
- 1 tablespoon finely chopped carrot
- 1 tablespoon finely chopped sweet onion
- 1 teaspoon finely chopped celery
- 1 teaspoon finely chopped garlic
- Salt
- 2 16 ounce cans plum tomatoes
- 2 teaspoons chopped fresh basil
- 1 pound penne rigate pasta
- 2 teaspoons butter
- 1/2 teaspoon finely chopped fresh rosemary
- 6 tablespoons heavy cream
- Pinch crushed red pepper
Nine-Bean Soup Mix
By ccavaletti
In a large bowl, combine all dried beans, peas, and lentils
- 1 (16 oz) package dried baby lima beans
- 1 (16 oz) package dried black beans
- 1 (16 oz) package dried black-eyed peas
- 1 (16 oz) package dried French green lentils
- 1 (16 oz) package dried green split peas
- 1 (16 oz) package dried navy beans
- 1 (16 oz) package dried pinto beans
- 1 (16 oz) package dried red lentils
- 1 (16 oz) package dried yellow split peas
- 14 tsp dried parsley, divided
- 7 tsp garlic powder, divided
- 7 tsp dried minced onion, divided
- 7 tsp chili powder, divided
- 7 tsp smoked paprika, divided
- 7 dried bay leaves, divided
- 3-1/2 tsp dried oregano, divided
- 3-1/2 tsp dried crushed rosemary, divided
- 1-3/4 tsp celery seeds, divided
Cheesy Pearl Couscous with Roasted Broccoli
By ccavaletti
Preheat the oven to 450 degrees
- 5 tablespoons butter
- 2 cloves garlic, finely chopped
- 1 bunch broccoli, cut into florets
- 1 package (8 oz.) bacon, cut into 1-inch pieces
- 1 box (6.3 oz.) israeli or pearl couscous
- 10 ounces frozen corn, thawed
- 4 scallions, chopped
- 2 cups chicken stock
- Salt and pepper
- 3 cups (about 8 oz.) grated aged gouda
Croques Monsieurs
By ccavaletti
In a small saucepan, melt 2 Tbsp butter over high heat
- 4 Tbsp butter, at room temperature
- 2 Tbsp flour
- 1 c whole milk
- Salt and pepper
- 8 slices firm white bread
- 1/2 lb sliced deli ham
- 6 oz thinly sliced swiss, plus 2 oz. shredded (1/2 c)
Grilled Chicken Pesto Melts
By ccavaletti
Preheat oven to 450º. Line a large rimmed baking sheet with foil
- 4 Tbsp unsalted butter, divided
- 2 small bell peppers, thinly sliced
- 1 small yellow onion, thinly sliced
- 1-1/2 tsp kosher salt, divided
- 1/4 tsp ground black pepper, divided
- 1/8 tsp crushed red pepper
- 1/4 c all-purpose flour
- 4 chicken cutlets, pounded to 1/4-inch thickness
- 4 ciabatta rolls, halved horizontally
- 1 Tbsp olive oil
- 2 c sliced fresh mozzarella cheese
- 2 c fresh baby arugula
- 1 (3.5 oz) jar prepared pesto