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Recipes
Prosciutto-Wrapped Scallops w/Mojo Marmalade
By tammy1365
Wrap each scallop with prosciutto; secure with toothpick
- 1/2 c. marmalade
- 1 T lime zest
- 3 T lime juice
- salt to taste
- 8 slices prosciutto, 1/2'ed lengthwise
- 16 scallops
- olive oil
- black pepper
Basil Leaves Stuffed with Chèvre and Pine Nuts
By tammy1365
In a small, dry skillet, toast the pine nuts over low heat, shaking the pan occasionally, until golden and fragrant...
- 1/2 cup pine nuts
- 4 ounces soft goat cheese, at room temperature
- 2 tablespoons heavy cream
- Salt and freshly ground pepper
- 20 large unblemished basil leaves, about 3 inches long
- 1 medium tomato, finely chopped
- Extra-virgin olive oil, for drizzling
Marinated Artichoke Hummus
By tammy1365
Ingredients 1 (15.5-ounce) can chickpeas, rinsed and drained 1 (12-ounce) jar marinated artichoke hearts, mar...
- 1 (15.5-ounce) can chickpeas, rinsed and drained
- 1 (12-ounce) jar marinated artichoke hearts, marinating liquid drained and reserved
- 1 small garlic clove, crushed
- 1 /4 cup extra-virgin olive oil, plus more for drizzling
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- How to Make It
- Step
Chickpea Nuggets - Vegan
By tammy1365
1. Mix flaxseed and water together to make a flaxseed egg and let sit for 5 mins
- 2 Tbsp Flaxseed
- 4 Tbsp Water
- 1 Cup Gluten-Free Oats
- 1 19 Ounce Can Chickpeas
- 1 Tsp Onion Powder
- 1 Tsp Garlic Powder
- 1/4 Cup Aquafaba
- 1 Cup Gluten-Free Bread Crumbs
Crab & Artichoke Gratin
By tammy1365
FOR THE TOPPING, COMBINE: 1⁄2 cup panko bread crumbs1⁄2 cup 1⁄4 cup shredded Parmesan1⁄4 cup 2 Tbsp
- FOR THE TOPPING, COMBINE:
- 1 ⁄2 cup panko bread crumbs1⁄2 cup
- 1 ⁄4 cup shredded Parmesan1⁄4 cup
- 2 Tbsp. chopped fresh parsley2 Tbsp.
- 1 Tbsp. olive oil1 Tbsp.
- FOR THE GRATIN, SAUTÉ:
- 1 ⁄2 cup chopped scallions1⁄2 cup
- 1 ⁄4 cup diced red bell pepper1⁄4 cup
- 1 Tbsp. olive oil1 Tbsp.
- 1 tsp. minced fresh garlic1 tsp.
- 1 ⁄4 cup dry sherry1⁄4 cup
- STIR IN:
- 1 can artichoke hearts, drained, chopped (14 oz.)1 can
- 1 ⁄2 cup heavy cream or half-and-half1⁄2 cup
- 8 oz. neufchatel, cubed8 oz.
- 1 ⁄2 cup shredded Parmesan1⁄2 cup
- 1 Tbsp. minced lemon zest1 Tbsp.
- 1 Tbsp. fresh lemon juice1 Tbsp.
- 2 tsp. Dijon mustard2 tsp.
- 2 tsp. minced fresh tarragon2 tsp.
- 1 tsp. Tabasco sauce, or to taste1 tsp.
- 1 ⁄2 tsp. Worcestershire sauce1⁄2 tsp.
- 2 cans pasteurized crabmeat, drained (6.5 oz. each)2 cans
- Crostini
Spinach & Ricotta Ravioli
By tammy1365
In a bowl, combine the ricotta, spinach, shallot, egg and lemon zest
- 1 cup ricotta
- 1/2 cup thawed frozen spinach, finely chopped and squeezed dried
- 1 shallot, finely chopped
- 1 egg, lightly beaten
- 1/2 small lemon, zested and juiced
- Salt and pepper
- 40 square wonton wrappers
- 4 butter
- 1 1/2 teaspoons capers, rinsed and chopped
- 1 tablespoon chopped flat-leaf parsley
Spice-Crusted Carrots with Harissa Yogurt
By tammy1365
Cook carrots in a large pot of boiling salted water until crisp-tender and skins easily rub off, about 5 minutes; d...
- 2 lb small carrots with tops, scrubbed, tops trimmed to 1/2”
- Kosher salt
- 1 T sugar
- 1 t English mustard powder
- 1 t hot smoked Spanish paprika
- 1 t ground cumin
- 1/2 t ground coriander or fennel
- 4 T vegetable oil, divided
- Freshly ground black pepper
- 1/2 c plain Greek yogurt
- 1 T harissa paste
- 2 t chopped fresh thyme, plus more
- 1/2 t finely grated lemon zest, plus more
- Lemon wedges (for serving)
Red Cabbage Salad with Warm Pancetta-Balsamic Dressing
By tammy1365
Bon Appetit
- 1/4 cup dried currants
- 3 tablespoons balsamic vinegar
- 6 cups thinly sliced red cabbage (from about 1/2 medium head)
- 1 3-ounce package thinly sliced pancetta (Italian bacon), finely chopped
- 1 tablespoon finely chopped shallot
- 1 tablespoon extra-virgin olive oil
- 1/2 cup whole almonds, toasted, coarsely chopped
- 1/4 cup chopped fresh Italian parsley
Baked Spaghetti Squash with Beef and Veggies
By tammy1365
Preheat oven to 375 degrees F (190 degrees C)
- 1 spaghetti squash, halved and seeded
- 1 pound ground beef
- 1/2 cup diced green bell pepper
- 1/2 cup diced red bell pepper
- 1/4 cup diced red onion
- 1 clove garlic, chopped
- 1 (14.5 ounce) can Italian-style diced tomatoes, drained
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 1/4 cups shredded sharp Cheddar cheese