Brie's profile page
Recipes
Filet Marsala
By Brie
"This simple recipe is foolproof
- 4 (6 ounce) filet mignon steaks
- Salt and pepper to taste
- 3 tablespoons butter
- 2 cups sliced mushrooms--Portobellas
- 3/4-1 1/2 cup Marsala wine
- 1/4 cup--or less-- balsamic vinegar--to taste
- 1/4 cup thinly sliced green onions/shallots
- 1/2 Beef Broth to the shrooms
- S & P
- cornstarch to thicken sauce
- Dash of brown sugar
Pan Roasted Chicken Breasts with Yogurt Cucumber Salad
By Brie
Michael Symon shares one of his favorite daily dinner dishes
- FOR THE CHICKEN:
- 4 Bone-in Chicken Breasts
- Salt and Pepper to taste
- Olive Oil
- FOR THE SALAD:
- 1/2 cup Greek Yogurt
- Zest and Juice of 1 Lemon
- 2 Sprigs Dill (picked)
- 2 Sprigs Mint (leaves only)
- 1 English cucumber (peeled and sliced into rings)
- 2 tablespoon Extra Virgin Olive Oil plus more for the pan
Spinach Dip
By Brie
No '80s party would be complete without this creamy and delicious spinach dip
- 1 10 ounce Package Frozen Chopped Spinach (thawed and with the water squeezed out)
- 1 cup Cottage Cheese
- 1/3 cup Mayonnaise
- 1 8 ounce can Water Chestnuts (drained and rinsed the roughly chopped)
- 1/3 cup Yellow Onion (grated)
- Salt and Pepper
Fried Shrimp Po' Boy with Jalapeno Mayonnaise and Avocado
By Brie
What do you get when you mix master chef Emeril Lagasse with a classic Louisiana dish? This rich submarine sandwich
- For the Po Boy:
- 1 1/4 cup Buttermilk
- 1/4 cup of your favorite Louisiana red hot sauce
- 4 tablespoon Emeril's Original's Essence or Creole Seasoning
- 2 1/2 pound Peeled and deveined gulf shrimp
- 1 1/2 cup Masa harina1
- 1/2 cup All-purpose flour
- 6 cup Vegetable oil for frying
- Salt and pepper
- 4 Lengths of po'boy bread split lengthwise (6-8 inch lengths)
- 3 tablespoon Melted butter
- 1 Medium tomato (thinly sliced)
- 1 Avocado (thinly sliced)
- 8-12 Slices bacon (cooked until crisp)
- Shredded lettuce (for garnish)
- For the Creole Seasoning:
- 2 1/2 tablespoon Paprika
- 2 tablespoon Salt
- 2 tablespoon Garlic powder
- 1 tablespoon Black pepper
- 1 tablespoon Onion powder
- 1 tablespoon Cayenne pepper
- 1 tablespoon Dried oregano
- 1 tablespoon Dried thyme
- For the Jalapeno Mayo:
- 1 Large egg (at room temperature)
- 1 Large egg yolk
- 2 tablespoon Chopped fresh cilantro leaves (optional)
- 1 tablespoon Freshly squeezed lemon juice
- 1 teaspoon Minced Garlic
- 1/2 teaspoon Dijon mustard
- 2-3 Jalapenos (stemmed and then seeded and chopped)
- 1 cup Vegetable oil
- 3/4 teaspoon Salt
- Freshly ground black pepper to taste
Mexican Lasagna
By Brie
Get caliente in the kitchen with this stick-to-your-ribs, man-sized Mexican lasagna!
- For the Green Sauce:
- 4 Lb Tomatillos (husked and rinsed)
- 3 4 oz cans Roasted Green Chiles
- 3 tablespoons Salt
- 2 cups White Onion (minced)
- 2 tablepoons Cilantro
- Olive oil (drizzle if needed)
- For Assembly:
- 24 Corn Tortillas
- 1 Yellow Onion (sliced)
- 2 Green Bell Peppers (sliced)
- 3 tablespoons Olive Oil
- 1 can Black Beans (drained)
- 4 cups Jack Cheese (grated)
- Can substitute pre-made green salsa.
- Can omit Pico de Gallo--or anything else,for that matter.
- Can add Lettuce,Tomatoe and Sour Cream on top to garnish.
- 3 cups Shredded Rotisserie Chicken (tossed in 1 1/2 cups of the Green Sauce)
- To Garnish:
- 1 cup Cilantro (stems removed)
- Lime Wedges
- Sour Cream
- Guacamole
- Fried Tortilla Strips:
- 3 Corn Tortillas (cut into 1/2-inch by 2-inch strips)
- Canola Oil (to fry)
- Salt
- Pico de Gallo:
- 1 Pint Cherry Tomatoes (halved)
- 1/4 White Onion (minced)
- 1/4 Cup Cilantro (leaves only/chopped)
- Juice of 2 limes
- 1/2 Jalapeno (minced)
- 1 tablespoon Salt
- 1 tablespoon Olive Oil
Tomato Basil Soup
By Brie
"Fresh basil is the key to this delicious and creamy tomato soup
- 1 (28 ounce) can crushed tomatoes
- 1 (11.5 ounce) can tomato-vegetable juice cocktail
- 1 (14.5 ounce) can chicken broth
- 20 fresh basil leaves, cut into thin strips
- 1 cup heavy cream
- 1/4 cup butter or margarine
Eggs in Heaven
By Brie
One bite of these delicious eggs and you'll be in heaven
- 1 cup stone ground hominy grits or quick grits
- 1 1/2 cups water
- 1 cup whole milk
- 1 teaspoon salt
- 4 tablespoon butter
- 1/2 cup shredded cheddar cheese
- 1/4 cup parsley
- 1 Ham Steak grilled
- 6 eggs
- black pepper to taste
Easy Slow Cooker Pot Roast
By Brie
"Moist and juicy pot roast done in a slow cooker with carrots, onion and potatoes
- 4 pounds chuck roast
- salt and pepper to taste
- 1 packet dry onion soup mix
- 1 cup water
- 3 carrots, chopped
- 1 onion, chopped
- 3 potatoes, peeled and cubed
- 1 stalk celery, chopped
White Sausage Gravy
By Brie
From the Food Network Kitchens
- One 12-ounce tube bulk pork sausage
- 2 tablespoons all-purpose flour
- 2 cups milk
- Freshly ground black pepper, to taste
- Baking Powder Biscuits, recipe follows
Caramelized Onion and Peppered Bacon Flatbread
By Brie
Jazzed-up bacon, caramelized onion, fire-roasted tomatoes and cheese? Sounds like delicious toppers to create a che...
- 1/4 1/4
- cup firmly packed brown sugar
- 1/4 1/4
- teaspoon McCormick® Ground Black Pepper
- 1/8 1/8
- teaspoon McCormick® Cayenne Pepper
- 8 8
- slices thick-sliced bacon
- 4 4
- cups thinly sliced sweet onion (about 1 lb)
- 2 2
- cloves garlic, minced
- 2 2
- tablespoons LAND O LAKES® Butter
- 1 1
- can Pillsbury® refrigerated thin pizza crust
- 1 1
- can (14.5 oz) Muir Glen® organic diced tomatoes, drained
- 2 2
- cups (8 oz) shredded mozzarella cheese
- 1/2 1/2
- cup grated Parmesan cheese
- 1/4 1/4
- cup thinly sliced fresh basil leaves