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Recipes

Fregola Salad with Broccoli and Cipollini Onions

Fregola Salad with Broccoli and Cipollini Onions

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Recipe courtesy Giada De Laurentiis

  • 1 pound fregola or orzo pasta, or Israeli couscous
  • 1/4 cup extra-virgin olive oil
  • 2 cups (about 10 ounces) cipollini onions, peeled and halved, or quartered if large
  • Kosher salt and freshly ground black pepper
  • 3 cloves garlic, minced
  • 1 pound broccoli, cut into small florets
  • 1/3 cup water
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 1/2 cup grated Parmesan
  • 2 large lemons, zested and juiced
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons honey
  • 3 1/2 teaspoons kosher salt, divided
  • 1 1/4 teaspoons freshly ground black pepper, divided
  • 1 cup (about 1 ounce) chopped fresh chives
0/5 (0 Votes)

Recipe: Chicken in creamy mushroom sauce, Melissa d'Arabian

Recipe: Chicken in creamy mushroom sauce, Melissa d'Arabian

By

Melissa d'Arabian, LACTAID® Brand

  • 2 strips bacon, finely chopped
  • 1 tablespoon olive oil
  • 4 chicken breast cutlet, 4 ounces each
  • 2 tablespoons flour, divided
  • 1/2 small yellow onion, chopped
  • 8 ounces button mushrooms, sliced
  • 1 teaspoon dried thyme
  • 3 cloves garlic, minced
  • 1/4 cup white wine (optional)
  • 1/2 cup chicken stock
  • 2/3 cup LACTAID® Whole Milk
  • 1/2 cup frozen green peas (no need to thaw)
  • Salt and pepper
0/5 (0 Votes)

Chef John's Gazpacho

Chef John's Gazpacho

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Combine diced tomatoes, cucumber, bell pepper, green onion, jalapeno, and garlic in a large bowl

  • 4 large fresh tomatoes, peeled and diced
  • 1/2 English cucumber, peeled and finely diced
  • 1/2 cup finely diced red bell pepper
  • 1/4 cup minced green onion
  • 1 large jalapeno pepper, seeded and minced
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1 pinch dried oregano
  • 1 pinch cayenne pepper, or to taste
  • freshly ground black pepper to taste
  • 1 pint cherry tomatoes
  • 1/4 cup extra-virgin olive oil
  • 1 lime, juiced
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Worcestershire sauce
  • salt and ground black pepper to taste
  • 2 tablespoons thinly sliced fresh basil
0/5 (0 Votes)

Daphne Oz's Warrior Salad

Daphne Oz's Warrior Salad

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Daphne's warrior salad is filled with quinoa, a protein packed seed Inca warriors were known to eat before going in...

  • 2 cups cooked quinoa (cooked to package instructions)
  • 3/4 cup chickpeas (drained and rinsed)
  • 1/4 cup dried cranberries
  • 1/4 cup scallions (thinly sliced)
  • 3 tablespoons extra virgin olive oil
  • Juice of 1/2 lemon
  • 1 teaspoon whole grain mustard
  • Salt and pepper to taste
  • 1/2 teaspoon maple syrup
4.5/5 (8 Votes)

Mediterranean Frittata

Mediterranean Frittata

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Heat olive oil in a nonstick skillet over medium heat

  • 2 Tbsp. olive oil
  • 1 Adagio™ Baby Eggplant, chopped
  • 1 Maestro™ Sweet Bell Pepper, seeded and chopped
  • 1 cup Concerto™ Grape Tomatoes, halved
  • 6 large eggs
  • 2 Tbsp. fresh basil, finely chopped
  • 1/2 tsp. kosher salt
  • 1 package of Boursin cheese, divided
4.4/5 (18 Votes)

Garlic Lime Grilled Pork Tenderloin

Garlic Lime Grilled Pork Tenderloin

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1. Slice each tenderloin in half crosswise to create 4 steaks total

  • 2 (1-pound) pork tenderloins, trimmed
  • 1 tablespoon grated lime zest plus 1/4 cup juice (2 limes)
  • 4 garlic cloves, minced
  • 4 teaspoons honey
  • 2 teaspoons fish sauce
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup vegetable oil
  • 4 teaspoons mayonnaise
  • 1 tablespoon chopped fresh cilantro
  • Flake sea salt (optional)
5/5 (6 Votes)

Mounds Poke Cake

Mounds Poke Cake

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Tastes just like a Mounds Bar, this Poke Cake features chocolate cake with a coconut mixture

  • 1 box chocolate fudge cake mix
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (6-ounce) can cream of coconut
  • 1 (9-ounce) tub Cool Whip
  • 1 (8-ounce) package frozen coconut flakes, thawed
4/5 (121 Votes)

Tamale Pies

Tamale Pies

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Directions Preheat oven to 375 degrees

  • 3 tablespoons olive oil
  • 2 pounds ground dark-meat turkey
  • 1 large onion, finely chopped
  • 2 minced jalapeno chiles (seeds and ribs removed for less heat, if desired)
  • 1 tablespoon ground cumin
  • Coarse salt and ground pepper
  • 1 can (28 ounces) crushed tomatoes
  • 4 cups fresh (from 6 ears) or thawed frozen corn kernels
  • Cornmeal Crust
  • 1 cup shredded Monterey Jack cheese (4 ounces)
0/5 (0 Votes)

Mario Batali's Brick Chicken

Mario Batali's Brick Chicken

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Whole Chicken (1 to 11/2) halved with the backbone and breastbone removed 8 quart Water 1 1/2 cup Kosher Salt 1 1...

  • Whole Chicken (1 to 11/2) halved with the backbone and breastbone removed
  • Olive Oil
  • 8 quart Water
  • 1 1/2 cup Kosher Salt
  • 1 1/2 cup Brown Sugar
  • 1 Handful Peppercorns
  • 8 Bay Leaves
  • 1 tablespoon Smoked Paprika
  • 1 Lemon (juiced)
  • Salt
  • Freshly Ground Black Pepper
0/5 (0 Votes)

Duarte's Cream of Artichoke Soup

Duarte's Cream of Artichoke Soup

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This creamy soup is subtle in flavor, rich and satisfying

  • 2 tbsp. butter
  • 2 cloves garlic, finely chopped
  • 1 small onion, finely chopped
  • 2 lb. frozen artichoke hearts, thawed and roughly chopped
  • 3 cups chicken stock
  • 2 cups heavy cream
  • Kosher salt and freshly ground black pepper, to taste
  • Lemon wedges, for serving
4.5/5 (18 Votes)