Emilykrupp's profile page
Recipes
Jalapeño Poppers
By emilykrupp
1. Cut jalapeños in half - with spoon scrape out all of the white membrane and seeds 2
- fresh jalapenos (20)
- 2-3 bricks of cream cheese
- 2 cups shredded cheddar or mexican style cheese
- fresh chives (chopped)
- creole or cajun seasoning (to taste)
- package of bacon
Turkey Burgers
By emilykrupp
1. mix all ingredients (from turkey through s&p) together using hands 2
- 1 package of ground turkey
- 1/2 cup minced crimini mushrooms
- 1/4 cup shredded or grated parmesan cheese
- 1 small minced onion
- 2 cloves garlic minced
- 1 tbsp dijon mustrad
- chopped fresh herbs (1/4 cup) (preferably basil, rosemary or thyme)
- 1 egg
- s&p
- wine, chicken broth
Curried Chicken Sauté
By emilykrupp
Marge Perry, Cooking Light NOVEMBER 2010
- 1 1/2 teaspoons curry powder, divided
- 3/4 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 1 pound skinless, boneless chicken breasts
- 1 (8-ounce) package presliced mixed bell peppers
- 1 cup light coconut milk
- 1 lime
Asian Tilapia
By emilykrupp
1.) combine the soy sauce, sugar, garlic, lime juice, ginger, red pepper flakes in shallow baking dish 2
- 1/2 cup soy sauce
- 4 tbsp sugar
- 6 large garlic cloves
- 2 tsp minced fresh ginger
- 4 tbsp lime juice
- 1/2 tsp red pepper flakes
- 1 1/2 lb tilapia (4 pieces)
Red Wine Pan Sauce with Mustard and Thyme
By emilykrupp
« How to Make Beef Stock at Home This sauce is easy to make and don't take that much time and the quick recipe cu...
- 2 medium shallots, minced
- 1/2 cup dry red wine
- 1/2 cup homemade stock (chicken, beef, lamb, or venison)
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 3 tablespoons unsalted butter, cut into pieces
- 1 teaspoon minced fresh thyme leaves
- Salt and ground black pepper, to taste
Chicken Saltimbocca
By emilykrupp
Place the chicken cutlets flat on the work surface
- 6 (3-ounce) chicken cutlets, pounded to evenly flatten
- Salt and freshly ground black pepper
- 6 paper-thin slices prosciutto
- 1 (10-ounce) box frozen chopped spinach, thawed
- 3 tablespoons olive oil
- 1/4 cup grated Parmesan
- 1 (14-ounce) can low-salt chicken broth
- 2 tablespoons fresh lemon juice
Braised Leeks with Olive Vinaigrette (Mario Batali)
By emilykrupp
6 Leeks For the Leeks: Trim the roots of the leeks, leaving the root end intact
- For the Leeks:
- 6 Leeks
- Olive Oil
- Salt and Pepper
- 1 cup White Wine
- 4 tablespoons Butter (cut into small cubes)
- 1 cup Water
- 4 sprigs Thyme
- 3 Garlic cloves (sliced thinly)
- 1 cup Shallots (sliced)
- For the Vinaigrette:
- 1/3 cup Black Olives (pitted and roughly chopped)
- 1/2 cup Parsley (chopped)
- 1 teaspoon Chili Flakes
- 4 tablespoons Red Wine Vinegar
- Salt and Pepper to taste
- 2 tablespoons Olive Oil
- 1/4 cup Pecornino
Slow Cooker Honey Garlic Chicken
By emilykrupp
Adapted from Spend With Pennies Categorized: Main DishSlow Cookerchicken breasthoisin saucerice ...
- 4 boneless skinless chicken breasts (2 pounds)
- ½ cup low sodium soy sauce
- ½ cup honey
- ¼ cup hoisin sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon sesame oil
- 1 teaspoon ginger, grated
- 4 cloves garlic, minced
- 1-2 teaspoons sriracha (depending on how spicy you would like this)
- 2 scallions, sliced thin, divided (white parts for cooking, green for serving)
- 2 tablespoons water
- 1 tablespoon cornstrach
- sesame seeds for garnish, if desired
Mushroom Burgers (Clinton Kelly)
By emilykrupp
step 1 ingredients Olive Oil 1 small Onion (finely chopped) Salt and Pepper 1 teaspoon Chili Flakes 1 1/2 po...
- Olive Oil
- 1 small Onion (finely chopped)
- Salt and Pepper
- 1 teaspoon Chili Flakes
- 1 1/2 pounds chopped assorted Mushrooms (Portobello; Crimini; Button; Shiitake)
- 6 Garlic cloves (minced)
- 1/2 cup Quick Cooking Oatmeal Oats
- 3/4 cup grated Parmigiano
- 3/4 cup Breadcrumbs
- 1/2 cup grated Carrot
- 2 Eggs (beaten)
- 1/3 cup Parsley (chopped finely)
- 1 tablespoon fresh Oregano (chopped finely)
- 6 slices of Provolone Cheese
- 6 Brioche Burger Buns
Ina's Mustard Roasted Fish
By emilykrupp
Preheat the oven to 425 degrees
- 4 (8-ounce) fish fillets such as red snapper
- Kosher salt and freshly ground black pepper
- 8 ounces crème fraîche
- 3 tablespoons Dijon mustard
- 1 tablespoon whole-grain mustard
- 2 tablespoons minced shallots
- 2 teaspoons drained capers