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Recipes
Shrimp Fra Diavolo
By michele080478
Coat 1lb of Shrimp with salt & red pepper
- Shrimp
- salt
- red pepper.
- Onion (medium)
- tomatoes (14 1/2 oz can)
- white wine
- dried oregano
- parsley
- basil
Extreme Chocolate Cake (Costco copy)
By michele080478
Preheat oven to 350 degrees F
- For the cake you will need:
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 6 (1 ounce) squares unsweetened chocolate
- chopped 1/2 cup unsalted butter
- 2 1/2 cups dark brown sugar
- 3 eggs
- 1 1/2 tablespoons vanilla extract
- 1 cup sour cream
- 1 package of miniature chocolate chips
- 1 cup water
- For the frosting you will need:
- 6 (1 ounce) squares unsweetened chocolate
- chopped 1/4 cup unsalted butter
- 1 egg yolk
- 4 cups confectioners' sugar
- 2 tablespoons vanilla extract
- 2 tablespoons heavy cream
- 1 (8 ounce) package cream cheese, softened
- For the ganache you will need:
- 2 cups bittersweet chocolate chips
- 1 cup heavy cream
Sausage Stuffed Mushrooms
By michele080478
Preheat oven to 425 degrees F
- 12 white mushrooms large enough for stuffing
- 1 clove garlic, finely minced
- 1/4 cup extra-virgin olive oil
- 1/4 cup onion, finely chopped
- 1/4 cup red bell pepper, finely chopped
- 2 Italian Sweet Sausage links, casing removed
- 1/2 cup plain bread crumbs
- 6 tablespoons of Romano cheese, grated
- 3 tablespoons fresh Italian parsley, chopped
- 3/4 teaspoon kosher salt
- freshly ground black pepper
- 2 tablespoons butter, softened
- 1/2 cup dry white wine
Lemon-Thyme Chicken with Sauteed Vegetables
By michele080478
Makes: 4 servings Prep time: 5 minutes Cook time: 15 minutes
- 4 tablespoons lemon juice
- 1 tablespoon chopped garlic, divided
- 1 tablespoon chopped fresh thyme, divided
- Salt
- Freshly ground black pepper
- 1 pound chicken breast tenders, lightly pounded
- 4 teaspoons canola oil
- 1 medium shallot, sliced
- 1 1/2 cups frozen shelled edamame, thawed
- 11/2 cups grape tomatoes, halved
- 2 medium zucchini
- 1/3 cup crumbled feta
Artichoke-Stuffed Chicken Breasts
By michele080478
1 In a medium sauté pan combine the oil, thyme, and red pepper flakes
- Stuffing
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes
- 1 jar (7 ounces) artichoke hearts
- 2 teaspoons minced garlic cloves
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 ounces goat cheese, crumbled
- 3 tablespoons minced sun-dried tomatoes (oil-packed)
- 2 tablespoons finely chopped fresh basil leaves
- 4 boneless chicken breasts halves (with skin), each about 8 ounces
- Extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
Baked Stuffed Chicken Breasts with Arugula and Fontina
By michele080478
Position a rack in the upper third of an oven and preheat to 400°F
- 2 Tbs. extra-virgin olive oil, plus more for greasing
- 5 oz. fontina cheese, preferably fontina Val d'Aosta
- 4 boneless, skinless chicken breast halves, each about 7 oz.
- 1 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground pepper
- 1 large garlic clove, minced
- 16 arugula leaves, tough stems removed
- 2 eggs
- 1 cup panko bread crumbs
- 1 tsp. dried oregano
- 1 tsp. dried rosemary, crumbled
- 1 lemon, cut into 8 wedges
Sprouted Belgian Waffles
By michele080478
Makes 10-12 large, plate size Belgian waffles
- 4 cups sprouted flour of choice (sources) (did half sprouted half whole wheat)
- 4 tsp aluminum free baking powder
- 1 teaspoon sea salt (sources)
- 8 large eggs, separated
- 4 Tbl sucanat or coconut/palm sugar (sustainable sources)
- 1 tsp vanilla extract (sources)
- 1/2 cup melted butter, preferably grassfed (did 1/4 cup apple sauce 1/4 cup butter)
- 4 cups whole milk, preferably grassfed
- Drizzle of expeller pressed coconut oil (sources)
Orecchiette with Roasted Butternut Squash
By michele080478
Arrange a rack in the middle of the oven and heat to 450 degrees F
- 12 oz. orecchietti or other short pasta
- 1 small Butternut Squash
- 1 medium onion
- 3 tbsp. finely chopped sage leaves
- 1 clove garlic
- kosher salt
- Pepper
- 1/4 c. olive oil
- 1/2 c. Grated Parmesan cheese
Brown Sugar-Raisin Bread
By michele080478
In a bowl, sprinkle the yeast and a pinch of the granulated sugar over 1⁄2 cup of the water and stir to dissolve
- 1 Tbs. active dry yeast
- 3 Tbs. granulated sugar
- 1 1⁄4 cups warm water (105° to 115°F)
- 1 cup warm milk (105° to 115°F)
- 3 Tbs. unsalted butter, melted
- 1 Tbs. salt
- 1 egg, lightly beaten
- 6 to 6 1⁄4 cups bread flour, plus more as needed
- 3 ⁄4 cup golden raisins
- 3 ⁄4 cup dark raisins
- 2 ⁄3 cup firmly packed light brown sugar mixed with 4 1⁄2 tsp. ground cinnamon
Pasta e Fagioli
By michele080478
Heat a deep pot over medium high heat and add oil and pancetta
- 2 tablespoons (2 turns around the pan) extra-virgin olive oil
- 1/8 pound (about 3 slices) pancetta, chopped
- 2 (4 to 6-inch) sprigs rosemary, left intact
- 1 (4 to 6-inch) sprig thyme with several sprigs on it, left intact
- 1 large fresh bay leaf or 2 dried bay leaves
- 1 medium onion, finely chopped
- 1 small carrot, finely chopped
- 1 rib celery, finely chopped
- 4 large cloves garlic, chopped
- Coarse salt and pepper
- 2 (15 ounce) cans cannellini beans
- 1 cup canned tomato sauce or canned crushed tomatoes
- 2 cups water
- 1 quart chicken stock
- 1 1/2 cups ditalini
- Grated Parmigiano or Romano, for the table
- Crusty bread, for mopping