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Butternut Squash Pasta Carbonara - Cooking Classy

Butternut Squash Pasta Carbonara - Cooking Classy

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Cook bacon in a 12-inch non-stick skillet over medium-high heat (reducing heat slightly if needed) until browned an...

  • 6 slices (6 oz) bacon, chopped
  • 1 Tbsp finely chopped fresh sage
  • 1 small yellow onion, chopped (1 heaping cup)
  • 1 (1 3/4 lb) butternut squash, peeled, seeded and diced into 1/2-inch cubes (about 4 1/3 cups)
  • Salt and freshly ground black pepper
  • 3 cloves garlic, minced
  • 1 (14.5 oz) can low-sodium chicken broth
  • 1 pinch ground nutmeg
  • 1/4 cup heavy cream (or half and half for a lighter option)
  • 14 oz dry linguine (I use Zucchini Noodles to make this points-friendly)
  • 1/3 cup finely shredded parmesan cheese, plus more for serving
4.3/5 (6 Votes)

Gemelli with Eggpplant and Tomato

Gemelli with Eggpplant and Tomato

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1. Preheat the oven to 400ºF

  • 2 large globe eggplants (I used 1 eggplant, which yielded about 3 cups of diced eggplant weighing about 9.5oz)
  • olive oil
  • 1 onion, peeled and thinly sliced (about 2 cups sliced)
  • 2 cloves garlic, minced
  • 1 handful basil leaves
  • 1 handful parsley leaves (I used only basil)
  • kosher salt
  • 1 lb. penne (I used 1 cup of Gemelli pasta but use whatever you like)
  • sherry vinegar
  • 2 cups tomato sauce (I used 1 cup of this sauce)
  • red pepper flakes
  • 1/2 lb. ricotta salata cheese (I used no cheese, but served grated Parmigiano Reggiano on the side.)
4.6/5 (5 Votes)

Mushroom Soup

Mushroom Soup

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Soak dried mushrooms with 2 cups of boiling water for about 15 minutes

  • 20 g (2/3 ounce) Dried Porcini Mushrooms
  • 2 Cups Boiling Water
  • 600 g (~3 cups) Mixed Fresh Mushrooms, (Cremini, shitake, chanterelle or button mushroom) cleaned and sliced
  • 2 Cloves Garlic, peeled and chopped
  • 1 White Onion, peeled and diced
  • 3 (about 330 g) Yellow Wax Potatoes, peeled and finely diced
  • Fresh Thyme (small handful)
  • Fresh Italian Flat Leaf Parsley (small handful)
  • 2 Tbsp Unsalted Butter
  • 2 Tbsp Olive Oil
  • 2 1/2 Cups Chicken or Vegetable Stock
  • Sea Salt
  • Freshly Ground Black Pepper
4.2/5 (9 Votes)

Baked Pesto Chicken

Baked Pesto Chicken

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Turn your chicken tenders up a notch with tender mozzarella, fresh tomatoes and a delicious pesto

  • 1 pound boneless, skinless, chicken tenders
  • 3 1/2 ounces basil pesto
  • 3 roma tomatoes, sliced
  • 8 ounces fresh mozzarella, sliced
  • Dash of salt
  • Dash of black pepper
  • Dash of parmesan cheese, shredded
  • Dash of Italian seasoning
3.9/5 (43 Votes)

Spiralized Greek Cucumber Salad with Lemon and Feta | Skinnytaste

Spiralized Greek Cucumber Salad with Lemon and Feta | Skinnytaste

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Spiralize the cucumbers using the chipper blade on the Paderno spiralizer

  • 1/2 seedless English cucumber (about 7 ounces)
  • 1/4 of a green bell pepper, chopped
  • 1/3 cup grape tomatoes, halved
  • 5 pitted kalamata olives
  • 1 tbsp red onion, sliced
  • 1/2 fresh lemon
  • 1 oz fresh feta, sliced thick
  • 1/2 tablespoon extra virgin olive oil
  • kosher salt and freshly ground black pepper
  • 1/2 teaspoon fresh oregano leaves, minced
4.5/5 (6 Votes)

Bay Scallop Chowder

Bay Scallop Chowder

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1. Melt the butter in a large enameled cast-iron casserole

  • 3 tablespoons unsalted butter
  • 2 ounces thickly sliced smoked bacon, finely chopped
  • 1 large onion, finely chopped
  • 1 large garlic clove, minced
  • 1/2 teaspoon crushed red pepper
  • 6 cups bottled clam broth
  • 6 cups chicken stock or canned low-sodium broth
  • Bouquet garni made with 2 bay leaves, 5 fresh parsley sprigs, 3 fresh thyme sprigs and 8 black peppercorns, wrapped in cheesecloth
  • 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/4-inch dice
  • 2 1/4 cups heavy cream
  • 2 tablespoons cornstarch
  • 2 large leeks, white and tender green, halved lengthwise and sliced crosswise 1/8 inch thick
  • 1 1/2 pounds bay scallops, membranes removed
  • Salt and freshly ground black pepper
  • 1/4 cup finely chopped fresh chives
4.3/5 (12 Votes)

White House Honey-Oat Muffins

White House Honey-Oat Muffins

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Preheat the oven to 375°

  • 3/4 cup old-fashioned rolled oats
  • 3/4 cup whole-wheat flour
  • 3/4 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground coriander
  • 3/4 teaspoon salt
  • 1/2 cup plus 2 tablespoons honey
  • 1/2 cup buttermilk
  • 1/2 cup canola oil
  • 2 large eggs
4.4/5 (21 Votes)

Creamy Parmesan Spinach Dip

Creamy Parmesan Spinach Dip

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2 Smart Points per 1/4 cup

  • 10 oz frozen chopped spinach, thawed and excess liquid squeezed out
  • 1/2 cup light sour cream
  • 5 tbsp light mayonnaise
  • 1/3 cup Parmigiano Reggiano
  • 1/4 cup scallion, chopped
  • fresh pepper to taste
4.6/5 (18 Votes)

Baked Eggs with Ham, Mushrooms, and Greens

Baked Eggs with Ham, Mushrooms, and Greens

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Preheat your oven to 450F

  • 1-2 Tbs. olive oil
  • 2 about 2 cups of thinly sliced mushrooms (about 5 oz.)
  • 1 clove garlic, minced
  • 10 about 10 oz. chopped tender greens such as spinach, arugula, or chard
  • 8 slices of ham (Prosciutto or Serrano are wonderful, but regular ham works fine too), sliced into thin strips
  • 1/2 cup loosely packed grated Asiago or Parmesan cheese
  • 8 eggs
  • 1/4 cup heavy cream
  • salt and pepper
4.6/5 (5 Votes)

CRUNCHY OVEN-BAKED CHICKEN TOES

CRUNCHY OVEN-BAKED CHICKEN TOES

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Pre-heat the oven up to 375°F

  • 1 cup cornflakes cereal, any brand
  • 1 cup breadcrumbs
  • 2 tablespoons brown sugar
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon allspice
  • 3 tablespoons vegetable oil
  • 1/3 cup all-purpose flour
  • 2 eggs, beaten
  • 1 1/2 pounds chicken breast tenders, cut into 2-inch pieces
  • 1/4 cup honey mustard
  • 1/4 cup barbecue sauce
0/5 (0 Votes)