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Recipes
Carrot Soup with Orange and Tarragon
By PineyCook
Melt butter in heavy large pot over medium heat
- 1 tablespoon butter
- 1 1-pound bag classic-cut peeled carrots
- 3/4 cup chopped onion
- 3 cups low-salt chicken broth
- 1/2 cup orange juice
- 1 tablespoon brandy
- 2 teaspoons chopped fresh tarragon
- Fresh tarragon sprigs
Pasta with Creamy Shrimp, Tomatoes and Peas
By PineyCook
In a large pot, bring water to a boil
- 1 box whole wheat penne or spiral pasta
- 1 lb shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2-3 cloves garlic, minced
- 1 onion, chopped
- 2 15 oz cans diced Italian or Fire Roasted tomatoes (I used one of each)
- 1 cup frozen peas
- 1/2 round of Boursin cheese
- salt and pepper to taste
Mussels
By PineyCook
Super easy and delicious!! Can easily be doubled; though I find using 2 separate pots is easier, and gets the yumm...
- 1/2 Lemon
- 1/4 c Vermouth
- 1/4 c Chicken Stock
- 2 garlic cloves, crushed
- 1 small or 1/2 large tomato, finely diced
- Several sprigs fresh herbs (thyme, rosemary, parsley, etc.)
- 2 lbs. PEI Mussels, cleaned
- Crusty bread for sopping up the juices
Harvest Cobb Salad
By PineyCook
To make the poppy seed dressing, whisk together mayonnaise, milk, sugar, apple cider vinegar and poppy seeds in a s...
- 4 slices bacon, diced
- 2 large eggs
- 6 cups chopped romaine lettuce
- 1 apple, diced
- 1 pear, diced
- 1/2 cup Fisher Nuts Pecan Halves
- 1/3 cup dried cranberries
- 1/3 cup crumbled goat cheese
- 1/3 cup mayonnaise
- 1/4 cup milk
- 2 tablespoons sugar
- 1 tablespoon apple cider vinegar
- 1 tablespoon poppy seeds
Cheesy Enchilada Rice Skillet
By PineyCook
In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside
- 1 cup uncooked rice
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 bell pepper, diced
- 1 cup canned corn kernels, drained
- 1 cup canned black beans, drained and rinsed
- 3/4 cup Old El Paso™ mild enchilada sauce
- 1/2 cup Old El Paso™ mild green enchilada sauce
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon oregano
- Kosher salt and freshly ground black pepper, to taste
- 1 cup shredded Mexican blend cheese
- 2 tablespoons chopped fresh cilantro leaves
Seafood Pasta
By PineyCook
Preheat oven to 350 degrees
- 2 Tablespoons Olive Oil
- 2 Tablespoons Butter
- 1 pound Scallops
- 1 pound Shrimp
- 5 cloves Garlic
- 3/4 cups Dry White Wine
- 28 ounces, weight Whole Or Diced Tomatoes
- Salt And Pepper, to taste
- 1/4 teaspoon Crushed Red Pepper
- 1/4 cup Heavy Cream, Warmed
- 12 whole Basil Leaves Torn
- Chicken Broth, If Needed For Splashing In A Little Liquid
- 12 ounces, weight Pasta (I Used Fusilli Bucati, But Any Kind Will Do!)
White-Bean Soup with Bacon and Herbs
By PineyCook
In a large soup pot, cook the bacon over moderate heat, stirring, until browned and crisp, about 7 minutes
- 1 1/4 pounds thick-sliced bacon, cut crosswise into 1/4-inch strips
- 2 tablespoons extra-virgin olive oil
- 1 Spanish onion, finely chopped
- 1 large carrot, finely diced
- 2 celery ribs, finely diced
- 4 garlic cloves, minced
- 1 fresh bay leaf
- 2 teaspoons chopped thyme
- 2 teaspoons chopped rosemary
- 1 pound Great Northern beans, soaked overnight and drained
- 10 cups chicken stock
- Salt and freshly ground pepper
Healthy Shrimp Scampi with Zoodles (Zucchini Noodles)
By PineyCook
Fresh zucchini turned into healthy little noodles topped with plump, juicy shrimp and a delicious lemon-caper sauce
- 1 pound shrimp (no more than 26-30), peeled and deveined
- 4 medium-to-large zucchini
- 1 teaspoon garlic powder
- 1/2 tablespoon Italian seasoning
- 2 tablespoons olive or canola oil*
- 1 can artichoke hearts, quartered, drained (frozen is also fine)
- Zest of one small lemon
- 1 large garlic clove, grated
- 1/4 cup lemon juice, freshly squeezed
- 1/2 cup chicken stock, low sodium, low fat
- 3 tablespoons capers (depends on how much you love capers!)
- Kosher salt
- Freshly ground black pepper
- Pink peppercorns, optional
Overnight Eggs Benedict Casserole
By PineyCook
Overnight Eggs Benedict Casserole is the perfect dish to serve at your next brunch or breakfast buffet, because it'...
- HOLLANDAISE SAUCE:
- 2 (6-ounce) packages Canadian bacon, chopped
- 1 (13-ounces) package English muffins, 6 muffins total, each split and cut into 1-inch cubes
- 8 large eggs
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- salt and freshly ground black pepper
- 2 cups milk (anything but skim)
- minced fresh chives or parsley to garnish
- 4 large egg yolks
- 1/2 cup heavy cream
- 2 tablespoons fresh lemon juice
- 1 teaspoon dijon mustard
- 1/2 cup unsalted butter, melted
- 1/4 teaspoon salt
- 1/8 teaspoon sugar
- 1/8 teaspoon cayenne pepper, optional
Cornbread, Sausage, and Pecan Dressing
By PineyCook
Arrange racks in upper and lower thirds of oven; preheat to 250°
- 3/4 cup (1 1/2 sticks) unsalted butter plus more for baking dish
- 1 pound day-old cornbread, broken into 1 1/2-inch–2-inch pieces (9 cups)
- 1 pound breakfast sausage links, casings removed
- 2 1/2 cups chopped yellow onions
- 1 1/2 cups 1/4-inch slices celery
- 1/4 cup apple cider vinegar
- 3 cups low-sodium chicken broth, divided
- 1 1/4 cups chopped toasted pecans (optional)
- 1/2 cup chopped flat-leaf parsley
- 2 tablespoons chopped fresh sage
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 large eggs