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Recipes
Asparagus Frittata with Horseradish Sour Cream Recipe
By AliceV
For the horseradish sour cream: Whisk all of the ingredients together in a medium bowl until smooth
- For the horseradish sour cream:
- 1/2 cup sour cream
- 3 tablespoons whole milk
- 2 tablespoons prepared horseradish
- 1/2 teaspoon kosher salt
- For the frittata:
- 2 tablespoons olive oil
- 1 medium yellow onion, medium dice
- 8 ounces asparagus, ends trimmed and cut into 1-inch pieces
- 10 large eggs
- 1/4 cup whole milk
- 1 1/2 ounces shredded sharp white cheddar cheese (about 1/3 cup)
- 3 tablespoons prepared horseradish
- 1 tablespoon finely chopped Italian parsley leaves
- 1 teaspoon kosher salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
- Pinch freshly grated nutmeg
- Finely chopped fresh chives, for serving
Big Spicy Meatballs
By AliceV
Cynthia Nicholson, Real Simple DECEMBER 2004
- 2 pounds lean ground beef
- 2 pounds ground pork
- 1 medium onion, minced
- 2 slices soft bread, crusts removed and torn into pieces
- 5 cloves garlic, minced
- 2 eggs
- 1/2 cup chopped fresh parsley
- 1/4 cup olive oil
- 1 tablespoon Italian seasoning
- 1 tablespoon kosher salt
- 1 1/2 cups freshly grated Parmesan
- 3 teaspoons freshly ground black pepper
- 1 1/2 cups ricotta
Pan-Seared Salmon with Pineapple-Jalapeno Relish
By AliceV
Coconut Rice recipe follows
- 2 cups chopped pineapple
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped red bell pepper
- 1 tablespoon fresh lemon juice
- 2 teaspoons sugar
- 1 finely chopped seeded jalapeño pepper
- 1/2 teaspoon salt, divided
- Cooking spray
- 1 teaspoon chili powder
- 1/4 teaspoon black pepper
- 4 (6-ounce) salmon fillets
Southern Pork Tenderloin With Bourbon and Brown Sugar
By AliceV
Place the first six ingredients in a bowl and whisk to combine
- 1/4 cup bourbon
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup dijon mustard
- 1 tablespoon finely chopped fresh ginger
- 3 garlic cloves, minced
- 2 whole pork tenderloins, approximately 2 pounds total, trimmed
Spicy Thai Coconut Quinoa
By AliceV
There are a few components and a bunch of ingredients in this dish, but don’t let that fool you—it’s still si...
- For the Dressing:
- 1 2/3 cups fresh cilantro (from about 1/2 bunch), long, thick stems removed
- 3/4 cup roasted, unsalted peanuts
- 1/3 cup Sriracha hot sauce
- 2 tablespoons finely grated lime zest (from about 3 medium limes)
- 1/4 cup freshly squeezed lime juice (from about 3 medium limes)
- 1/4 cup toasted sesame oil
- 1 tablespoon packed dark brown sugar
- 2 medium garlic cloves
- 1 1/2 teaspoons kosher salt
- For the Quinoa:
- 2 cups quinoa, any color or variety
- 1 (14-ounce) can unsweetened coconut milk
- 1 1/3 cups vegetable stock or low-sodium vegetable broth
- 1 teaspoon kosher salt, plus more as needed
- 1 (14- to 16-ounce) package firm tofu
- 2 medium carrots (about 8 ounces)
- 1 medium broccoli head (about 1 pound)
- 4 medium scallions
- 2 tablespoons vegetable oil
- Garnish:
- Coarsely chopped fresh cilantro
- Coarsely chopped roasted, unsalted peanuts
- Thinly sliced scallions
Szechuan Green Beans
By AliceV
A homemade Szechuan sauce is good on anything…or even by itself! You can liven up any vegetable with this sauce a...
- 1 lb french green beans, ends trimmed
- 5 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tbsp cider vinegar
- 1 tbsp red wine
- 2 tbsp sugar
- 2 tbsp olive oil
- 1 small onion, minced
- 3 garlic cloves, minced
- 3 tsp fresh ginger, minced
- 5 tbsp scallions, minced
- 2 tsp red pepper flakes
Garlic Roasted Salmon & Brussels Sprouts
By AliceV
1. Preheat oven to 450°F
- virgin olive oil
- 2 tablespoons finely chopped fresh oregano, divided
- 1 teaspoon salt, divided
- 3/4 teaspoon freshly ground pepper, divided
- 6 cups Brussels sprouts, trimmed and sliced
- 3/4 cup white wine, preferably Chardonnay
- 2 pounds wild caught salmon fillet, skinned, cut into 6 portions
- Lemon wedges
Eggplant With Peppers and Beans Sandwich
By AliceV
Heat oven to 400° F. Place the eggplant on 2 rimmed baking sheets and brush with ¼ cup of the oil
- 1 eggplant, cut into 1/4-inch slices
- 1/4 cup plus 1 tablespoon olive oil
- 1/2 teaspoon cayenne pepper
- kosher salt and black pepper
- 1 cup cannellini beans, rinsed
- 1 clove clove garlic, chopped
- 1 tablespoon tahini
- 1 tablespoon fresh lemon juice
- 1/2 cup sliced roasted red peppers
- romaine leaves
- 8 slices foccacia, halved
Neo-Enchiladas Suizas
By AliceV
Sort of a burrito, kind of an enchilada, and totally easy
- 2 1/2 cups shredded rotisserie chicken (a little more than half a chicken)
- Juice of 1 medium lime (about 3 tablespoons)
- 1 1/2 cups tomatillo salsa
- 1 medium jalapeño, minced (about 1 tablespoon)
- 3 tablespoons finely chopped fresh cilantro, plus extra for garnish
- 1/2 small red onion, minced
- Kosher salt
- Freshly ground black pepper
- 4 flour tortillas
- 4 slices asadero or provolone cheese (about 4 ounces)
Crispy Fish with Peppers
By AliceV
Double-dip fish fillets. Worked well with sole
- 1 pound fresh or frozen (thawed) small fish fillets (such as grouper, catfish, or tilapia), rinsed and patted dry
- 3/4 cup buttermilk
- 1 egg
- 1 teaspoon Cajun seasoning
- 1 cup all-purpose flour
- 4-1/2 tablespoons vegetable oil
- 1 cup sliced sweet peppers
- Slices of lemon to garnish