SMorrissey's profile page
Recipes
Hazelnut Cinnamon Rolls
By SMorrissey
Brush 1 tablespoon of melted butter over the bottom and sides of an 8 by 8 by 2-inch baking dish
- 3 tablespoons butter, melted
- 1/3 cup hazelnuts, toasted and coarsely chopped
- 1/4 cup packed dark brown sugar
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1 (1-pound) loaf purchased frozen white bread dough, thawed (recommended: Bridgeford)
- 3/4 cup powdered sugar
- 3 tablespoons mascarpone cheese
- 1 tablespoon buttermilk
Grilled Pinwheel Steaks
By SMorrissey
Preheat oven to 425°F. Prepare outdoor grill or grill pan to medium-high heat
- 2 1 1/4- to 1 1/2-pound skirt steaks, trimmed
- EVOO – Extra Virgin Olive Oil, for liberal drizzling
- Kosher salt and coarse black pepper
- Zest of 2 lemons, divided
- 4 tablespoons rosemary, stemmed and coarsely chopped
- 8 cloves garlic, 4 finely chopped, 4 thinly sliced
- 2 cups loosely packed flat-leaf parsley leaves
- 1 1/2 to 2 cups large, shaved curls of Parmigiano-Reggiano (Tip: Use a veggie peeler to get large flakes of cheese)
- Butcher twine
- 3 bundles baby broccoli or 2 large bundles of broccolini, trimmed
- 1 1/2 teaspoons, half a palmful, crushed red pepper flakes
- 1 large red mild pepper, such as a frying pepper or field pepper, seeded and thinly sliced lengthwise
Slow Cooker Loaded Potatoes
By SMorrissey
This crowd pleasing slow cooker loaded potatoes are perfect any occasion
- 5 pounds potatoes, peeled , sliced 1/4-inch
- 6 ounces bacon, cut into bite size pieces, fried
- 1 tablespoon reserved bacon drippings
- 1-1/2 teaspoons salt, divided
- 3/4 teaspoon pepper, divided
- 8 ounces sour cream
- 1 cup milk, divided
- 1-1/2 cup shredded cheddar cheese, divided
- 4 green onions, chopped, divided
Michael Symon's Shrimp and Spring Vegetable Pasta
By SMorrissey
Bring a large pot of water to a boil and add salt
- 1 pound Linguini (fresh or dried)
- 2 tablespoons Extra Virgin Olive Oil (plus more for finishing)
- 1 pound medium Shrimp (peeled and deveined)
- Salt and freshly ground Pepper to taste
- 2 Garlic cloves (sliced)
- 1 cup Spring Peas
- 1 cup pasta Water
- 1 small bunch Asparagus (trimmed and sliced)
- 1/2 cup Mint leaves (torn)
- 1 cup Feta Cheese (crumbled
- optional)
Crispy Baked Asian Chicken Wings
By SMorrissey
Preheat oven to 400ºF. Rinse wings and drumettes and pat dry
- 2 1/2 pounds chicken wings, tips removed, drumettes and flats separated
- 1 Tablespoon vegetable oil
- 1 Tablespoon Chinese 5-Spice or other Asian spice blend (See Kelly's Notes)
- 1/3 cup hoisin sauce
- 1/4 cup blackberry jam
Crockpot Lasagna
By SMorrissey
You can roll some tin foil and put on all sides to make the Ninja more rectangle to accommodate the fit of the nood...
- 2 T. olive oil
- 1 small onion, finely diced
- 1 tbsp. garlic, minced
- 1 pound ground beef
- 1 jar spaghetti sauce
- 1 cup water (if using regular lasagna noodles, omit if using no boil)
- 1 (15 oz.) container small curd cottage cheese
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated parmesan cheese, divided
- 1 egg
- 2 tbsp. fresh parsley, chopped (optional)
- 1 teaspoon pepper
- Regular lasagna noodles but if you use no boil lasagna noodles then omit the water.
- salt, to taste
Crispy Cheese Poppers
By SMorrissey
What To Do: In a medium bowl, combine the cream cheese, chopped jalapeño, and Parmesan cheese; mix well
- 1 (8-ounce) package cream cheese, softened
- 1 fresh jalapeño pepper, stem and seeds removed, chopped
- 0.25 cup grated Parmesan cheese
- 18 wonton wrappers (from a 16-ounce package), thawed if frozen
- 1.5 cups vegetable oil
Hash Brown Egg Bake
By SMorrissey
"Craving bacon, eggs, and hashbrowns but don't have the energy to make it all? Let your oven do the work for you
- 32 ounces hash brown potatoes, frozen cubed and thawed
- 1 lb sliced bacon, cooked and crumbled
- 4 ounces cheddar cheese, shredded and divided
- 1/4-1/2 teaspoon salt
- 8 eggs
- 2 cups milk
- 1 dash paprika
Healthy Dill Potato Salad
By SMorrissey
This is a perfect summer potato salad
- 4-5 lbs. of potatoes
- 3 stalks of celery – sliced thin
- 1 tablespoon of capers – chopped
- 1 tablespoon of caper juice
- 1/4 red or white onion – chopped
- 1 handful of fresh dill – chopped fine
- Dressing
- Juice of 1/2 lemon
- 3 cloves of garlic – minsed
- 1/4 cup Olive oil.
- Salt to taste
- salt and pepper to taste
King Ranch Chicken Casserole
By SMorrissey
Southern Living FEBRUARY 2008
- 1 (4 1/2- to 5-lb. ) whole chicken
- 2 celery ribs, cut into 3 pieces each
- 2 carrots, cut into 3 pieces each
- 2 1/2 to 3 tsp. salt
- 2 tablespoons butter
- 1 medium onion, chopped
- 1 medium-size green bell pepper, chopped
- 1 garlic clove, pressed
- 1 (10 3/4-oz.) can cream of mushroom soup
- 1 (10 3/4-oz.) can cream of chicken soup
- 2 (10-oz.) cans diced tomatoes and green chiles, drained
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon Mexican-style chili powder*
- 3 cups grated sharp Cheddar cheese
- 12 (6-inch) fajita-size corn tortillas, cut into 1/2-inch strips