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Recipes
Orzo Florentine Salad
By Redvettchick
Spin-off of Romano's Macaroni Grill
- Dressing:
- 1 pkg orzo
- 1/2 pkg fresh spinach
- 1 small jar sundried tomatoes
- 2 handfuls of capers
- 2 handfuls of pine nuts
- 1 can cannelini beans, rinsed and drained
- 1 can sliced black olives
- 1/4 c red wine vinegar
- 3 T honey
- 1/2 tsp salt
- 1/2 oz roasted garlic
- 3/4 c extra virgin olive oil
- juice of 1/2 lemon
Creamy Green Chili Chicken Enchiladas
By Redvettchick
Adapted from Mel's Kitchen Cafe
- filling:
- 4 cups fresh spinach
- 3 cups chopped cooked chicken
- 4 ounces cream cheese, softened
- 4 ounces green chilies
- 1 can white beans, rinsed and drained
- sauce:
- 2 tablespoons butter
- 1/2 medium onion, chopped finely
- 2 tablespoons flour
- 1/3 cup chicken broth
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 can (7 ounces) green enchilada sauce
- assembly:
- 1 cup shredded cheese (jack, cheddar, colby, etc.)
- 8 large corn tortillas, warmed and softened
Pappardelle with Pesto, Ricotta, and Vegetables
By Redvettchick
From Penzey's magazine
- Pesto:
- 2 c fresh basil leaves
- 2 garlic cloves
- 1/2 c grated parmesan cheese
- 1/3 c pine nuts
- 1/2 c good olive oil
- 1/4 to 1/2 tsp salt, to taste
- 1/4 to 1/2 tsp freshly ground pepper
- 12 oz. pappardelle pasta
- 1 1/2 c fresh greens beans, cut into 2 in.
- pieces
- 2 c corn kernels, fresh or frozen
- 1 15-oz. container low fat ricotta cheese
- 1 c chopped tomato (1 large)
- 1 T olive oil
- 1 T white wine vinegar
- 1/2 tsp oregano
- 1/4 c grated parmesan cheese (for sprinkling
- on top)
- 1/4 to 1/2 tsp salt
- 1/4 to 1/2 freshly ground pepper
Basic Lemon Glaze
By Redvettchick
Use to top cakes, cookies, rolls, etc
- 1 cup confectioners sugar, sifted
- 2 -3 tablespoons fresh lemon juice
- 1 tablespoon finely grated lemon zest