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Recipes
Cream of Cauliflower Soup
By PineyCook
1. Cut leeks in half lengthwise
- 2 leeks, including 2 inches of green, roots trimmed
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 celery rib, with extra leaves, coarsely chopped
- 2 tablespoons finely minced garlic
- 2 teaspoons curry powder
- 2 teaspoons ground ginger
- 6 cups chicken or vegetable broth (more if necessary)
- Juice of half a lemon
- 1 head cauliflower, cored and broken into florets
- 1 cup half-and-half
- Salt and freshly ground black pepper, to taste
Jumbo Blueberry Muffins
By PineyCook
Preheat oven to 425F degrees
- 3 cups (375g) all-purpose flour (very careful not to overmeasure)
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 eggs, room temperature preferred
- 1 cup (200g) granulated sugar
- 1 cup (240ml) milk*
- 1/2 cup (120ml) canola oil (or vegetable or melted coconut oil)
- 1 teaspoon vanilla extract
- 1 and 1/2 cups (150g) fresh or frozen blueberries
- coarse sugar for sprinkling (optional)
Foil Packet Chicken
By PineyCook
Place one tablespoon of dressing on a foil square and top with a chicken breast
- 4 squares of heavy-duty aluminum foil 12 inches by 12 inches
- 4 chicken breasts, pounded or cut evenly thick
- 8 Tablespoons salad dressing -- I used Italian
- 4 medium potatoes, sliced thinly
- 20 black olives such as ripe, Nicoise or Kalamata, pitted and halved
- 2 cups long cut frozen green beans, thawed
Slow-Braised Osso Buco
By PineyCook
Season the veal shanks with salt and pepper
- 10 pieces of veal shank, about 3/4 pound each, tied
- Salt and freshly ground pepper
- All-purpose flour, for dusting
- 1/4 cup extra-virgin olive oil
- 6 medium carrots, cut into 1/4-inch dice
- 4 celery ribs, cut into 1/4-inch dice
- 2 large onions, cut into 1/4-inch dice
- 1 1/2 cups dry white wine
- 4 cups water
- 1/4 cup tomato paste
Roasted Potatoes with Garlic Aioli
By PineyCook
Preheat oven to 425 F degrees
- Garlic Aioli:
- 3 cloves garlic
- 1 egg
- 1 tbsp freshly squeezed lemon juice
- 1 tbsp chopped fresh parsley
- salt and pepper to taste
- 1/2 cup olive oil
- Roasted Potatoes:
- 6 large potatoes, cleaned and peeled
- 4 tbsp olive oil
- salt and pepper to taste
- 1 tsp smoked paprika
Pressure Cooked Chicken and Proscuitto
By PineyCook
Cover the meat with a sheet of wax paper and pound it until relatively even thickness
- 6 chicken breasts
- 6 prosciutto slices
- 10 large sage leaves
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/4 cup dry white wine
- 3/4 cup chicken stock
- 1 teaspoon salt
- 1 cup frozen peas (not "petite" or extra small)
BBQ Chicken Twice Baked Sweet Potatoes
By PineyCook
Preheat oven to 400 degrees and line a baking sheet with foil
- Sweet Potatoes
- 4 small sweet potatoes, scrubbed clean
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup low sodium chicken broth or milk
- 1/2 cup shredded smoked gouda cheese, divided
- BBQ Chicken
- 2 cups cooked chicken breast, shredded
- 1/3 cup BBQ sauce
- Caramelized Onions
- 2 teaspoons olive oil
- 1 red onion, thinly sliced
- 1/4 teaspoon kosher salt
Baked Beans with Slab Bacon and Breadcrumbs
By PineyCook
These aren't sticky-sweet brown sugar baked beans
- 2 cups dried navy or cannellini beans, soaked overnight
- 2 medium onions, 1 halved, 1 thinly sliced
- 1 Parmesan rind (optional), plus 1/2 cup finely grated Parmesan
- 1 head garlic, halved crosswise, plus 4 cloves, finely chopped, divided
- 2 bay leaves
- 2 teaspoons kosher salt, plus more
- 8 ounces slab bacon, cut into 2x1/4” pieces
- 1 large shallot, thinly sliced
- 4 sprigs thyme plus 1 tablespoon leaves
- Freshly ground black pepper
- 1/4 cup dry white wine
- 1 1/2 cups coarsely torn fresh breadcrumbs
- 2 tablespoons olive oil
Creamy Cajun Chicken Pasta
By PineyCook
Heat a grill over medium-high heat
- 1 lb boneless skinless chicken breasts (shrimp can be substituted)
- 2 Tbsp olive oil, divided
- 6 tsp cajun seasoning, divided (recipe in notes below)
- 12 oz dry linguine or fettuccine pasta
- 2 Tbsp butter
- 1 clove garlic, minced
- 3 Tbsp flour
- 1 1/2 cups milk
- 1/2 cup heavy cream or half and half
- 1/3 cup shredded parmesan cheese
- 1 medium red bell pepper, sliced into thin strips then strips halved (about 1 1/2 cups)
- 1 medium yellow bell pepper, sliced into thin strips then strips halved (about 1 1/2 cups)
- 1/2 large red onion, sliced into thin strips
- 2 cups sliced button mushrooms (about 8)
- Fresh parsley, for garnish
Pressure Cooker Roasted Potatoes
By PineyCook
Fluffy on the inside with a lovely browned skin on the outside, baby or fingerling potatoes can be perfectly cooked...
- 5 tablespoons vegetable oil
- 1-2 pounds baby or fingerling potatoes, however many will just cover the base of your pressure cooker (500g – 1k)
- 1 sprig Rosemary
- 3 garlic cloves, outer skin on
- 1/2 cup stock
- Salt and pepper to taste