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Recipes
Zuppa Toscana Soup Copycat
By PineyCook
Heat olive oil in a large non-stick saucepan over medium-high heat
- 2 tsp olive oil
- 1 lb Italian Sausage (casings removed if necessary)
- 4 oz bacon (about 4 slices), diced into small pieces*
- 1 cup chopped yellow onion (about 1 small onion)
- 3 (14.5 oz) cans low-sodium chicken broth
- 2 cups water
- 1 1/2 lbs Russet potatoes, scrubbed and rinsed then sliced into halves, halves diced into 1/6-inch slices
- 1 1/2 tsp granulated sugar
- 1/2 tsp fennel seeds, slightly crushed**
- Salt and freshly ground black pepper
- 2 cups half and half
- 1 1/2 cups packed chopped kale
- Finely shredded Romano cheese for serving, optional
Skillet Chicken in Tomato Chipotle Sauce
By PineyCook
3 Smart Points
- tablespoons chopped cilantro Avocado Sauce:
- 2 (1 pound total) boneless, skinless chicken breasts, halved
- 3/4 teaspoon kosher salt
- 1/2 teaspoon cumin
- Freshly ground black pepper, to taste
- Olive oil spray
- 1 teaspoon olive oil
- 1/2 small onion, sliced
- 2 garlic cloves, minced
- 1/2 cup tomato sauce
- 1/2 cup low sodium chicken broth
- 1 tablespoon chipotle pepper in adobo
- Juice of 1/2 lime
- 1/4 cup low fat sour cream
- 1 ounce avocado
- 2 tablespoons fresh cilantro leaves
- 1/2 small jalapeno pepper, seeds and membrane removed
- 1 small garlic clove
- 1 tablespoon lime juice
- 1/8 tsp kosher salt
- Freshly ground pepper, to taste
- 1 tablespoon water, as needed
Spicy Thai Chicken Salad
By PineyCook
Combine salad ingredients in a large bowl
- For the Salad:
- 1 cup julienne red or yellow pepper
- 1 cup shredded or julienne carrots
- 1 cup shredded zucchini
- 1/2 cups finely chopped broccoli
- 1/2 cups chopped green onions (optional)
- 1 cup chopped cooked chicken breast (or leftover beef)
- 8 ounces cooked Soba or whole wheat linguine
- Fresh basil and cilantro, for garnish
- For the Dressing:
- 5 tablespoons Soy Sauce
- 2 tablespoons Water
- 3 tablespoons Peanut Butter
- 2 tablespoons Canola Oil
- 1 tablespoons Mirin
- 1/2 tablespoons Honey
- 1 tablespoons Fresh Ginger
- 1 clove Garlic
- 1 teaspoon Sugar
- 1 whole Thai Red Chili Pepper, seeds and ribs removed (optional)
- 1/3 cups peanuts
Baked Chicken Milanese with Arugula and Tomatoes | Skinnytaste
By PineyCook
Breaded chicken cutlets, baked in the oven topped with arugula, tomatoes and balsamic
- For the Salad:
- 1 tbsp olive oil
- 2 tbsp balsamic vinegar
- 5 medium ripe tomatoes, diced
- 1/4 small red onion, sliced thin
- 1 tbsp chopped fresh basil
- kosher salt and pepper to taste
- 6 cups baby arugula
- For the chicken:
- 24 oz (3) boneless skinless chicken breasts, sliced in half lengthwise
- 3/4 cup Italian seasoned breadcrumbs
- 1/3 cup grated Romano cheese (or parmesan)
- 1 lemon, juice of
- 1 tbsp olive oil
- kosher salt
- fresh cracked black pepper
- olive oil spray (I used my misto)
Hot Spinach-Artichoke Dip
By PineyCook
Preheat the oven to 350 degrees F
- 1 (10-ounce) package frozen chopped spinach
- 2 (13 3/4-ounce) cans artichoke hearts
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup freshly grated Parmesan
- 1 cup grated pepper jack cheese
Salmon with Tarragon-Leek Sauce
By PineyCook
Melt 4 tablespoons butter in large skillet over medium-low heat
- 8 tablespoons (1 stick) butter
- 4 large leeks (white and pale green parts only), chopped (about 4 cups)
- 1 1/4 cups dry vermouth
- 1 1/4 cups whipping cream
- 1/4 cup chopped parsley
- 1 tablespoon chopped fresh tarragon or 1 teaspoon dried
- 8 6-ounce salmon fillets
- All purpose flour
- Additional chopped fresh parsley
Chocolate Pots de Creme with Espresso Whipped Cream
By PineyCook
Directions: For the Chocolate Pot de Crème: Place the chocolate in a blender and set a fine-mesh sieve over the to...
- 5 ounces dark chocolate, chopped (or chips)
- 3 large egg yolks
- 3 tablespoons granulated sugar
- 1/8 teaspoon salt
- 2 teaspoons instant espresso powder
- 1 cup heavy cream
- 5 tablespoons milk
- 2 teaspoons vanilla
- 1/2 cup cold heavy cream
- 1 tablespoon granulated sugar
- 1/3 teaspoon instant espresso powder
One-Pot Pastalaya
By PineyCook
Coat a very large skillet (about 14 inches in diameter) with a lid with the olive oil
- 1 tablespoon olive oil
- 1 pound andouille sausage (or other spicy smoked sausage), cut into 1/4-inch thick rounds
- 3/4 pound boneless, skinless chicken thighs (or breasts) cut into 3/4-inch cubes
- 1 cup finely diced onion
- 3/4 cup finely diced celery
- 3/4 cup finely diced green bell pepper
- 2 cloves minced garlic
- 2 teaspoons Hungarian sweet paprika
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon cayenne pepper (optional)
- One 28-ounce can Italian plum tomatoes (preferably San Marzano)
- 1 to 1 1/2 cups water
- 10 ounces dried pasta (I use penne)
- 3/4 pound peeled and deveined shrimp (I use 21/25s)
- Thinly sliced green onion, for garnish
Stove-top Baked Beans
By PineyCook
Put dry beans in a large pot
- 1 lb dry small white beans, such as cannellini or navy beans (or 3 15-ounce cans of white beans)
- 2 whole cloves
- 1 onion, peeled and halved lengthwise
- 2 garlic cloves, peeled and smashed
- 1 bay leaf
- 1 teaspoon salt
- 1/4 cup ketchup
- 1/4 cup molasses
- 1/4 cup brown sugar
- 3 Tbsp apple cider vinegar
- 1 1/2 teaspoons dry mustard powder
- 1/4 teaspoon Tabasco sauce (or cayenne pepper if you don't have Tabasco)
- 1/4 teaspoon freshly ground black pepper
- 1 slice raw thick-cut bacon
- 5 slices cooked thick-cut bacon, chopped
- 1/4 red onion, finely chopped
Monster Cookies
By PineyCook
Preheat oven to 375 degrees
- 2 sticks (1/2 Pound) Butter (salted) Softened
- 1/2 cup White Sugar
- 1-1/2 cup Brown Sugar, Packed
- 2 whole Large Eggs
- 1 Tablespoon Vanilla Extract
- 1-1/2 cup All-purpose Flour
- 1/2 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 2 teaspoons Kosher Salt
- 1-1/2 cup Oats (either Quick Or Regular)
- 1/2 cup mini M & M's
- 1/2 cup Pecans, Chopped
- 3/4 cups mini Chocolate Chips
- 1/2 cup Peanut Butter Chips (mini if you can find them)
- 2-1/4 cups Rice Krispies