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Recipes
easy mozzarella chicken recipe (low carb chicken parm)
By dhoffmanlatter
Arrange oven shelf to the middle of the oven
- 4 5-ounce (150 gram) boneless skinless chicken breasts
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- Salt and pepper, to season
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 fire roasted pepper, (fire roasted capsicum), chopped
- 15 - ounces 425 grams crushed tomatoes, OR tomato puree (Passata)
- 2 tablespoons tomato paste, garlic and herb flavoured if possible
- Pinch crushed red pepper flakes OPTIONAL
- 3/4 cup shredded mozzarella
- 1 tablespoon freshly chopped parsley, to garnish
Creamy Fusilli with Mushrooms and Chicken
By dhoffmanlatter
Cook fusilli according to package directions
- 1 pound fusilli
- 2 teaspoons olive oil
- 12 ounces sliced mushrooms (any variety)
- cooked chicken
- 1 teaspoon dried thyme
- 1/4 cup sherry
- 1 cup reduced-sodium chicken broth
- 2 tablespoons all-purpose flour
- 1/2 cup milk
- 1 cup grated Havarti cheese
Spinach artichoke stuffed chicken
By dhoffmanlatter
For The Chicken: Place each chicken breast on a flat surface
- CHICKEN:
- 4 boneless, skinless chicken breasts (2 pounds | 1 kg)
- 2 tablespoons Italian seasoning
- 1 teaspoon mild paprika (optional)
- salt and pepper to season
- SPINACH ARTICHOKE DIP:
- 4 oz | 120 g frozen spinach, thawed
- 8 oz | 250 g block cream cheese (light or reduced fat), at room temp
- 6 oz | 170 g bottled or canned artichoke hearts in brine, finely chopped*
- 1/2 cup shredded mozzarella cheese
- 1/4 cup finely grated parmesan cheese
- 1 tablespoon minced garlic
- Salt to taste
- OPTIONAL CREAM SAUCE:
- Remaining spinach / artichoke dip
- 1 cup milk (skim, 2% or full fat
Banana Bread
By dhoffmanlatter
1. cream oil and sugar. add eggs and salt and mix well
- 1/2 cup oil
- 2 eggs beaten
- 1 t baking soda
- 3 ripe bananas, mashed
- 1 1/2 cup sugar
- 1 1/2 flour
- 1/4 t salt
- 1/3 cup sour cream or yogurt
- 1 cup pecans or walnuts chopped (optional)
Raspberry chocolate tart
By dhoffmanlatter
For crust: Preheat oven to 350°F
- Crust
- 1 1/2 cups chocolate wafer cookie crumbs (about 6 ounces plain chocolate wafers)
- 6 tablespoons (3/4 stick) unsalted butter, melted
- 1/4 cup sugar
- Filling
- 1 1/2-pint container fresh raspberries
- 1/2 cup sugar
- 2 tablespoons water
- 1 teaspoon fresh lemon juice
- 1 8-ounce container mascarpone cheese*
- 1/2 cup chilled heavy whipping cream
- 1/4 teaspoon vanilla extract
- Topping
- 2 1/2-pint containers fresh raspberries
- 1/3 cup seedless raspberry preserves
Pear & Arugula Salad with Candied Walnuts
By dhoffmanlatter
To prepare walnuts: Preheat oven to 400°F
- Candied Walnuts
- 1 cup walnut halves
- 4 teaspoons water
- 2 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Salad
- 1 large clove garlic, minced
- 1/4 teaspoon salt
- 2 tablespoons walnut oil
- 1 tablespoon Dijon mustard
- 1 tablespoon white-wine vinegar
- 1/4 teaspoon ground pepper
- 8 cups baby arugula
- 2 firm ripe red pears, sliced
ribollita – tuscan white bean soup
By dhoffmanlatter
Make the Lemon Garlic Rosemary Oil – place all ingredients in a small jar or bowl and let sit on the counter (or ...
- 1/8 cup good olive oil
- 1/4 pound large diced pancetta or bacon (optional – sub Parmesan rind in the broth)
- 2 cups diced onions
- 1 cup diced carrots
- 1 cup diced fennel bulb (or sub celery)
- 4 – 6 cloves garlic- rough chopped
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes, more to taste
- 2 teaspoons salt, plus more to taste
- 2-3 medium tomatoes – diced (or 1 can diced tomatoes)
- 6 cups chopped lacinato kale
- Splash white wine
- 6 cups chicken stock, preferably homemade (or use veggie stock)
- 3 cups cooked cannellini beans – or use 2 cans cannellini beans (drained, minced), or great northern white beans
- 1/2 cup chopped fresh Italian parsley leaves
- Grated pecorino or Parmesan – optional
- Toasty Bread
- Rosemary Lemon Garlic Oil-
- ½ cup good olive oil
- zest of one large lemon
- 4 cloves garlic, sliced
- few sprigs rosemary (or thyme, sage)
Creamy roasted tomato basil soup
By dhoffmanlatter
Preheat oven to 430°F | 220°C
- 1.2 kg | 2 1/2 lbs Roma tomatoes , halved lengthwise
- 600 g | 1 1/4 lbs Grape (or Cherry) tomatoes, halved lengthwise
- 8 whole cloves garlic , peeled and smashed with the back of a knife
- 3 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 large onion , diced
- 1 red bell pepper (capsicum), deseeded and diced
- 1 potato (100 g | 3 oz), diced
- 3 tablespoons tomato paste
- 4 cups vegetable broth
- 2 cups lightly packed fresh basil leaves , roughly torn
Chicken Spaghetti
By dhoffmanlatter
lightly grease 12 inch skillet
- 8 oz spaghetti
- 2 cups grape tomatoes, halved
- 4 cloves garlic
- 1/2 onion
- 2 T butter
- 2 T flour
- 2 cups milk
- 2 cups grated cheddar
- 2 cups grated jack or mozzarella
- 1/2 t cumin
- 1/4 t cayenne
- 2 t fresh lime juice
- salt and pepper
- 4 cups shredded cooked chicken
Peanut butter chocolate mousse pie
By dhoffmanlatter
Crust: Preheat oven to 350F degrees
- 1 1/2 cups chocolate cookie crumbs
- 2 tbsp brown sugar
- 5 tbsp melted butter
- 1/2 cup smooth peanut butter
- 8 oz dark chocolate chips
- 2 cups whipping cream
- 2 tbsp granulated sugar
- 1 tsp pure vanilla extract
- 1/2 cup hot fudge sauce