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Recipes
Grilled Eggplant and Goat Cheese Salad
By emilykrupp
Place a grill pan over medium-high heat or preheat a gas or charcoal grill
- 3 tablespoons olive oil
- 7 Japanese eggplant, ends trimmed, cut into 1-inch wide slices
- 1/2 cup toasted pine nuts
- 3 ounces goat cheese, crumbled
- 1/3 cup basil, thinly sliced
- 2 tablespoons chopped mint
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Basil Shrimp
By emilykrupp
In a shallow, non-porous dish or bowl, mix together olive oil and melted butter
- 2 1/2 tablespoons olive oil
- 1/4 cup butter, melted
- 1 1/2 lemons, juiced
- 3 tablespoons Dijon mustard (such as Grey Poupon Country Mustard™)
- 1/2 cup minced fresh basil leaves
- 3 cloves garlic, minced
- salt to taste
- white pepper
- 3 pounds fresh shrimp, peeled and deveined
- skewers
Soy-Glazed Shiitake Mushrooms
By emilykrupp
by Kay Chun
- 3 cups dried shiitake mushrooms (about 3 ounces)
- 1/3 cup reduced-sodium soy sauce
- 1 tablespoon raw or brown sugar
- 1/2 teaspoon toasted sesame seeds
- freshly ground black pepper
Tortilla Soup With Chicken
By emilykrupp
1. over medium heat, warm 2 tbsp of oil in frying pan 2
- 2 cup plus 4 tbsp oil
- 2 yellow onions, thinly sliced
- 4 cloves garlic
- 1/2 cups plus 4 teaspoons fresh cilantro
- 2 cups drained canned plum tomatoes
- 1 tsp ground cumin
- 8 cups chicken stock
- 4 chicken breasts, cut into bite sized cubes
- s&p
- 4 tsp lime juice
- guacamole or fresh mashed avocado
- shredded monterey jack cheese
Pasta With Pancetta, Pine Nuts & Sage (Wanderlust Kitchen)
By emilykrupp
Preheat your oven to 375 degrees
- Ingredients
- 5 oz. pancetta, chopped
- 1 Tbsp. extra virgin olive oil
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 2 Tbsp. finely chopped fresh sage
- 1/8 lb. pine nuts
- 1/2 lb. dried farfalle (bow tie) pasta
- 1 c. finely grated myzithra cheese
- 2 Tbsp. unsalted butter
- Salt and pepper to taste
Clean Eating Slow Cooker Italian Chicken
By emilykrupp
facebook.com November 22, 2013
- 4 lbs boneless chic breast
- 5 medium tomatoes chopped
- 1 onion chopped
- 3 Tbsp garlic minced
- 2 Tbsp tomato paste
- 2 Tbsp olive oil
- 1 Tbsp honey
- 2 Tbsp Italian seasoning
- 1 Tbsp red pepper flakes
- 1 tsp sea salt
- 1 tsp black pepper
Rosemary-Brandy Pork Tenderloin
By emilykrupp
1.) preheat oven for 350 degrees 2
- 1 pork tenderloin
- 1 cup brown sugar (packed)
- 3 tbsp apple juice
- 1 tbsp dry mustard
- 1 tbsp brandy (or 1 extra tbsp apple juice)
- 1/8 tsp ground cloves
- 1/8 tsp allspice
- 2 tbsp rosemary
Chipotle Turkey Chili (Ree Drumond)
By emilykrupp
step 1 ingredients 2 tablespoons Olive Oil 1 Large Onion (diced) 4 Garlic gloves (minced) 2 pounds Turkey (c...
- 2 tablespoons Olive Oil
- 1 Large Onion (diced)
- 4 Garlic gloves (minced)
- 2 pounds Turkey (cut into bite-size pieces)
- 12 ounces Beer
- 14 ounces diced Tomatoes
- 3 Chipotle Peppers in Adobo (minced)
- 14 ounces Black Beans (drained and rinsed)
- 14 ounces Pinto Beans (drained and rinsed)
- 14 ounces Kidney Beans (drained and rinsed)
- 1 tablespoon Chili Powder
- 1 tablespoon ground Cumin
- 2 teaspoons Salt (plus more to taste)
- 1/4 cup Masa Harina (corn flour)
- Juice of 1 Lime
- Sour Cream (for serving)
- grated Sharp Cheddar Cheese (for serving)
- chopped Cilantro (for serving)
Coconut Lime Chicken
By emilykrupp
1.Prep shallot, garlic, ginger and cilantro as noted
- 1 shallot, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated on a microplane
- 1/4 cup fresh cilantro, chopped (plus more for topping)
- 1/3 cup lime juice (about 2 limes)
- 4 chicken breasts
- 2 tbsp avocado oil (or coconut oil)
- 1/4 cup chicken broth
- 1.5 cups full fat coconut milk
- Salt and pepper
- Lime slices for topping (optional)
Lasagna Soup
By emilykrupp
afarmgirlsdabbles.com October 13, 2013
- 1/2 1/2 3 4 2 1/2 2 1 28 onions 4 garlic cloves, minced 2 tsp. dried oregano 1/2 tsp. crushed red pepper flakes 2 T. tomato paste 1 28