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Recipes
Lemon-almond-feta green beans
By claudiag
In a large saucepan, bring 4 cups water to a boil
- 1 pound fresh green beans, trimmed
- 2 tablespoons butter
- 1 small onion, halved and sliced
- 3 garlic cloves, sliced
- 1/2 cup sliced almonds
- 1 teaspoon grated lemon peel
- 3 tablespoons lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup crumbled feta cheese
Herbed Orange Salad Dresing
By claudiag
Whisk together all ingredients in a small bowl until well blended
- Juice of 1 orange about 1/4 cup
- 1/4 C white wine vinegar
- 1 T olive oil
- 2 t chopped fresh basil
- 1 clove garlic minced
- black pepper
Shredded pork carnitas
By claudiag
Chef Patrice - cooking class
- 4 lbs cubed pork
- 4 T olive oil
- 4 cloves garlic
- 1 T salt
- 1 C dry red wine
- 3 Anaheim peppers
- tortillas
Creamy Chicken Lasagna
By claudiag
HEAT oven to 350°F. COMBINE chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes
- 2 cups shredded cooked chicken breasts
- 1 can (14 oz.) artichoke hearts, drained, chopped
- 1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided
- 1/2 cup KRAFT Grated Parmesan Cheese
- 1/2 cup chopped drained oil-packed sun-dried tomatoes
- 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1 cup milk
- 1/2 tsp. garlic powder
- 1/4 cup tightly packed fresh basil, chopped, divided
- 12 lasagna noodles, cooked
Slow cooker mexican pulled pork
By claudiag
1. Place pork tenderloin the slow cooker
- 1 lb pork tenderloin, lean and trimmed of visible fat
- 15 oz can tomato sauce
- 1 T chili powder
- 1 T ground cumin
- 1 T brown sugar
- 1 t cayenne pepper
- 1/2 t salt
- 3 garlic cloves, minced
- 8 small (6”) corn tortillas
- 1/2 c shredded Mexican cheese
- 1 medium-sized tomato, sliced
- Romaine lettuce, shredded
- Cilantro, chopped
- sliced olives
Pan roasted baby artichokes
By claudiag
Make quinoa first. Whisk 1/4 c
- 1 lb small artichokes
- 1 half medium shallot
- 1/4 c. shelled pistachio nuts
- Juice and zest of 1 Meyer lemon
- 1/2 c. black quinoa cooked
- 1/4 c. + 1 tbsp olive oil
- salt and pepper
Pork with fresh cranberry sauce
By claudiag
Place 2 large, high-sided sauté pans over medium-high heat
- Pork Medallions with Fresh Cranberries
- FIVE FIVE
- 1 pork tenderloin (cut into 1 1/2-inch medallions)
- 3 cups fresh cranberries (or frozen and thawed)
- 1 navel orange
- 1/2 teaspoon fresh ginger (grated peeled)
- 1 jalapeno (cut into rings, seeds removed if desired)
- PANTRY
- 3 tablespoons olive oil (divided)
- 3 tablespoons dark brown sugar
- 3 tablespoons sherry vinegar
- 3 tablespoons water
- kosher salt & freshly ground black pepper
Creamy pesto ham garden salad
By claudiag
COOK pasta according to package directions, adding frozen vegetables to boiling pasta water for last 2 minutes of c...
- 1 box (12 oz.) dry tri-color rotini or spiral shaped pasta
- 1 bag (16 oz.) frozen broccoli, cauliflower and carrot medley
- 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
- 2 cups (8-oz. pkg.) shredded Italian cheese blend or Monterey Jack cheese
- 3 tablespoons jarred or refrigerated pesto with basil
- 1/4 teaspoon ground black pepper
- 2 cups (8 oz.) cooked ham, cut into 1/2-inch pieces
Marinara sauce
By claudiag
Saute garlic about 5 min. Add the tomato paste stirring for 1 min
- 1/4 C onion, small dice
- 3 garlic cloves, cut in half
- 1/4 C olive oil extra virgin
- 1 32 oz whole tomatoes with juice
- 1 T tomato paste
- 1 bay leaf
- salt and pepper
- 1 pinch sugar
- 1 basil sprigs, fresh
Ginger sesame chicken
By claudiag
1. In a large skillet over medium-high heat, brown the sesame seeds until lightly toasted (2-3 minutes), shaking...
- 2 T sesame seeds
- 1 T water
- 1 T low sodium soy sauce
- 1 T light maple syrup
- 1 T dry wine or sherry
- 1 t fresh ginger root, minced
- 1/2 t five spice powder (Asian spice blend)
- 2 T flour
- 1/2 t salt
- 1/4 t black pepper
- 1 lb raw boneless skinless chicken breast, cut into bite-sized pieces
- 2 t sesame oil
- 3 c cooked brown rice – optional*