Emilykrupp's profile page
Recipes
Baked Maple Salmon
By emilykrupp
Directions in small bowl mix syrup, soy sauce, garlic and pepper
Flourless Chocolate Cake (Clinton Kelly)
By emilykrupp
step 1 ingredients instructions Preheat oven to 350F
- 6 ounces Semi-Sweet Chocolate (chopped)
- 8 tablespoons Butter (plus more for greasing)
- 3/4 cup Unsweetened Cocoa Powder
- 1 cup Granulated Sugar
- 4 Eggs (room temperature)
- 1 teaspoon Salt
- Vanilla Ice Cream (to serve)
- Powdered Sugar (to garnish)
Smoked Gouda-Chorizo Jalapeno Poppers
By emilykrupp
Directions Special Equipment: parchment paper Preheat oven to 375 degrees F
- 2 links Mexican chorizo, casings removed
- 1/2 pound smoked gouda, shredded
- 1/4 cup finely chopped red onions
- 1 egg
- 1/2 cup cream cheese
- 3 tablespoons sour cream
- 1 tablespoon hot sauce (recommended: Frank's Red Hot)
- Salt and freshly ground black pepper
- 12 large jalapeno peppers, stemmed, seeded and halved
Chicken with Herb-Roasted Tomatoes and Pan Sauce
By emilykrupp
by Soa Davies
- 1 1/2 pounds cherry tomatoes or other small tomatoes on the vine
- 6 tablespoons olive oil, divided
- 2 tablespoons herbes de Provence
- 1 teaspoon kosher salt plus more
- Freshly ground black pepper
- 1 tablespoons Worcestershire sauce
- 1 pound skinless, boneless chicken breasts
- 1 small shallot, minced
- 2 tablespoons red wine vinegar
- 3 tablespoons flat-leaf parsley leaves
- 3 tablespoons fresh tarragon leaves
- Ingredient info: Herbes de Provence, a dried herb mixture, can be found at specialty foods stores and in the spice section of most supermarkets.
Cheese-Stuffed Dates with Prosciutto
By emilykrupp
Directions Special equipment: 16 toothpicks or cocktail picks In a small bowl, mix together the cheeses and basil...
- 1/4 cup (2 ounces) goat cheese, at room temperature
- 1/4 cup (2 ounces) mascarpone cheese, a room temperature
- 1/4 cup finely chopped fresh basil leaves
- Kosher salt and freshly ground black pepper
- 16 Medjool dates (12 ounces), pitted
- 8 thin slices prosciutto, halved lengthwise
Minestrone Soup (Slower Cooker or Instapot)
By emilykrupp
Slow Cooker Version: Puree beans with 1 cup of the broth in a blender
- -1 (15 oz) can white beans, drained, rinsed (cannellini or navy)
- -32 oz container reduced sodium chicken broth (or vegetable broth for vegetarians)
- -2 tsp olive oil
- -1/2 cup chopped onion
- -1 cup diced carrots
- -1/2 cup diced celery
- -2 garlic cloves, minced
- -1 (28 oz) can petite diced tomatoes
- -Parmesan cheese rind (optional)
- -1 fresh rosemary sprig
- -2 bay leaves
- -2 tbsp chopped fresh basil
- -1/4 cup chopped fresh Italian parsley
- -1/2 tsp kosher salt and fresh black pepper
- -1 medium 8 oz zucchini, diced
- -2 cups chopped fresh (or frozen defrosted) spinach
- -2 cups cooked small pasta such as ditalini, al dente (or GF pasta)
- -extra parmesan cheese for garnish (optional)
- Read more at https://www.skinnytaste.com/crock-pot-minestrone-soup/#zpwEdsSuZpEBfd2i.99
Chicken & Brown Rice Paprikash
By emilykrupp
1. Preheat the oven to 350 degrees F
- 2 pounds bone-in, skinless chicken thighs
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- 1 teaspoon extra-virgin olive oil
- 5 cloves garlic, finely chopped
- 2 large onions, finely chopped
- 2 large red bell peppers, finely chopped
- 1 tablespoon sweet Hungarian paprika
- 1 teaspoon hot Hungarian paprika or 1/4 teaspoon cayenne pepper
- 2 tablespoons tomato paste
- 2 cups low-sodium chicken broth
- 3 cups frozen brown rice, thawed
- 2 tablespoons chopped fresh flat-leaf parsley
- 6 tablespoons reduced-fat sour cream
Chicken Marsala
By emilykrupp
Directions -bread chicken with bread crumbs or flour -heat olive oil in pan over med heat -add chicken and brown -
Kalamata Olive Tapenade
By emilykrupp
Place the garlic cloves into a blender or food processor; pulse to mince
- 3 cloves garlic, peeled
- 1 cup pitted kalamata olives
- 2 tablespoons capers
- 3 tablespoons chopped fresh parsley
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- salt and pepper to taste