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Recipes
Devils on Horseback
By Brie
"A family favorite my uncle makes
- 20 wooden toothpicks
- 1/4 cup reduced-sodium soy sauce
- 1/2 teaspoon ground ginger
- 3/4 cup dark brown sugar
- 20 dates, pitted and left whole
- 20 whole smoked almonds
- 10 bacon slices, cut in half crosswise
Tagliatelle Pancakes
By Brie
These pan-fried pancakes are a great way to use leftover pasta
- 2 Servings Cooked Leftover pasta (we used tagliatelle pasta with sauted mushrooms and shallots)
- 2 Large eggs (beaten)
- 2 tablespoon Fresh bread crumbs
- 1/4 cup Freshly grated Parmigiano-reggiano (plus extra for garnish)
- 1/4 cup Extra virgin olive oil
- Salt
- Freshly ground black pepper
- Pinch of powdered sugar (optional)
Chicken with Sweet Potatoes-Crock Pot- Spinach Side
By Brie
This recipe is healthy and simple
- For the Chicken:
- 8 Boneless chicken thighs
- 1 teaspoon Salt
- 1 teaspoon Curry Powder
- 1 teaspoon Paprika
- 1 teaspoon Cayenne Pepper
- 3 Sweet Potatoes (cut into 1-inch cubes)
- 1 Onion (diced)
- 2 tablespoon Ginger (freshly grated)
- 1 Cup Peach Preserves
- 3 tablespoon Apple Cider Vinegar
- 1 tablespoon Low Sodium Soy Sauce
- 3 cup Chicken Stock
- For the Sauce:
- 2 tablespoon Cornstarch
- 1/2 cup Chicken Stock
- For the Spinach:
- 2 tablespoon Extra Virgin Olive Oil
- 1 Bunch Spinach (washed and trimmed)
- 1 clove Garlic (sliced)
- 1 teaspoon Sesame Seeds
Pan Fried Chicken with Brown Butter Caper Sauce
By Brie
One of Clinton's favorite restaurant dishes is chicken grenobloise, which sounds super fancy, but really couldn't b
- 4 Chicken Cutlets (pounded thin)
- 2 cups Flour
- Salt
- Pepper
- 2 Eggs
- 2 cups Breadcrumbs
- 5 tablespoons Olive Oil (separated)
- 4 tablespoons Butter
- 4 teaspoons Capers (drained)
- 1/4 cup Flat-Leaf Parsley (chopped)
- 2 Blood Oranges (peeled)
- 1 tablespoon Shallot (minced)
Garlic Potatoes
By Brie
Sliced potatoes are roasted in a combination of chicken broth and minced garlic resulting in a tender and flavorful...
- 11 medium potatoes (about 3 1/2 pounds), thinly sliced
- 1 3/4 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
- 2 cloves garlic, minced
Pimento Cheese
By Brie
Need something to munch on while watching the big game? Try Carla's pimento cheese!
- 8 oz Sharp Cheddar Cheese (grated)
- 8 oz Monterey Jack Cheese (grated)
- 2/3 cup Prepared Mayo
- 1/2 cup Pimentos (finely chopped)
- 1/4 cup Shallots (finely chopped)
- 1 clove Garlic (minced)
- 1/2 teaspoon Cayenne Pepper
- 2 teaspoons Hot Sauce
Grilled Sweet Potatoes with Swiss Chard and Greek Vinaigrette
By Brie
Are you looking to cut back on meat without cutting back on flavor? This dish is the solution
- 2 Sweet potatoes
- 2 Bunches Swiss chard
- 1/4 cup Pistachios
- 1/2 cup Greek yogurt
- 1 tablespoon Cumin
- 1 Garlic clove
- 1 Onion or shallot
- 2 tablespoon Sherry Vinegar
- Extra virgin olive oil
- Salt and pepper
Tempura Mushroom Burger
By Brie
This indulgent veggie burger is guaranteed to make any meat eater swoon!
- Tempura Batter:
- 1 tablespoons olive oil
- 2 cups portabello stems (minced)
- 2 shallots (minced)
- 8 portabello caps
- 16 toothpicks
- 4 onion brioche buns
- Vegetable oil (for frying)
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1 cup seltzer
- 3 egg whites stiffly beaten)
- Garlic Tarragon Aoili:
- 1 cup mayo
- 1 head roasted garlic
- 2 tablespoons fresh tarragon (chopped)
- Toppings:
- Lettuce
- Tomato
Fettuccine Alfredo
By Brie
Do you want to treat someone special to a great dinner? This dish is just the thing
- 1 1/2 pound Basic Pasta Dough cut into Fettucine
- or 1 pound Dry Fettuccine Pasta
- 8 tablespoon Unsalted Butter cut into 1/8-inch dice
- 2 tablespoons Olive oil
- 1/4 cup Parmigiano-Reggiano plus extra to garnish
- Salt and Freshly Ground Pepper
- Grappa to taste (optional)
Cleveland Kielbasa Stew
By Brie
This stew comes together quickly but cooks for hours
- 1 pound Kielbasa Sausage
- 1/2 pound Yukon Gold Potatoes (halved)
- 1 tablespoon Mustard Seed
- 1 Yellow Onion (sliced)
- 2 Carrots (peeled and sliced into coins)
- 1 12 ounce Stout Beer
- 2 cup Chicken Stock
- 1 bunch Mustard Greens (stems removed and thinly sliced)
- 2 cup Drained Sauerkraut
- 3 tablespoon Fresh Parsley (chopped)
- 2 tablespoon Butter
- Salt
- 2 tablespoon Olive Oil