VegasBartender's profile page
Recipes
Penne Rigate with Spicy Sausage and Zucchini in Tomato Cream Sauce
By VegasBartender
Use cauliflower or roasted peppers if you don't like zucchini
- 8 ounces uncooked penne rigate pasta
- 6 ounces hot turkey Italian sausage, casings removed
- 12 ounces zucchini, quartered lengthwise and cut into 1/2-inch slices
- 1 1/2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper
- 3 garlic cloves, minced
- Dash of sugar
- 2 tablespoons red wine vinegar
- 1 (28-ounce) can no-salt-added whole tomatoes
- 2 tablespoons heavy whipping cream
- Cooking spray
- 3 ounces part-skim mozzarella cheese, shredded and divided (about 3/4 cup)
- 1 ounce Parmigiano-Reggiano cheese, grated and divided (about 1/4 cup)
Grilled Cheese & Tomato Flatbread
By VegasBartender
1. In a small bowl, beat the cream cheese, 1/3 cup Parmesan cheese, 1 Tbsp parley, chives, garlic, thyme, salt and ...
- 1 pkg. (8 oz) cream cheese, softened
- 2/3 c grated Parmesan cheese, divided
- 2 Tbsp. minced fresh parsley, divided
- 1 Tbsp. minced chives
- 2 garlic cloves, minced
- 1/2 tsp minced fresh thyme
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tube (13.8 oz) refrigerated pizza crust
- 2 Tbsp olive oil
- 3 medium tomatoes, thinly sliced
Ziti with Spinach, Cherry Tomatoes, and Gorgonzola Sauce
By VegasBartender
Gorgonzola, an Italian blue cheese, gives this grown-up mac and cheese pasta dish pungent flavor
- 4 ounces uncooked ziti
- 1/2 teaspoon extra-virgin olive oil
- 1 cup cherry tomatoes, halved
- 1/4 teaspoon salt
- 1/8 teaspoon crushed red pepper
- 1 garlic clove, minced
- 6 tablespoons half-and-half
- 3 tablespoons Gorgonzola cheese, crumbled
- 1 cup fresh spinach
Basil Chicken Meatballs with Ponzu Sauce
By VegasBartender
Karen Tedesco, Webster Groves, Mo
- Meatballs:
- 2/3 cup panko breadcrumbs
- 1/3 cup flaked sweetened coconut
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh basil
- 2 tablespoons sweet chili sauce
- 2 teaspoons minced garlic
- 1 1/2 teaspoons fish sauce
- 1 1/2 pounds ground chicken
- 2 large egg whites, lightly beaten $
- Cooking spray
- Sauce:
- 1/4 cup lower-sodium soy sauce
- 2 tablespoons small basil leaves
- 1 tablespoon chopped green onions
- 2 tablespoons fresh orange juice $
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons water
- 1 1/2 teaspoons mirin (sweet rice wine)
- Dash of crushed red pepper
- Additional ingredients:
- Small basil leaves (optional)
- Chopped green onions (optional)
Whole Grain Pancakes with Wild Blueberry-Maple Syrup
By VegasBartender
Boil 1 cup syrup and blueberries in heavy medium saucepan until reduced to generous 1 cup, about 13 minutes
- plus 2 tablespoons maple syrup
- frozen wild blueberries
- whole grain complete pancake and waffle mix (the Bon Appétit Test Kitchen used Kodiak Cakes brand)
- buttermilk
- wheat germ
- vanilla extract
- ground cinnamon
- (1/4 stick) butter
Grilled Shrimp with Apricot Sauce
By VegasBartender
Serving Size: 1 skewer with about 2 Tbsp sauce Calories: 208 Fat: 4g (1g saturated fat) Cholesterol: 80mg Sodium: 6
- 1/2 c apricot preserves
- 2 Tbsp apricot nectar
- 1/4 tsp ground chipotle powder
- 12 uncooked large shrimp, peeled and deveined
- 6 slices Canadian bacon, halved
Cajun Spiced Roasted Pumpkin Seeds
By VegasBartender
Preheat oven to 300 degrees F (150 degrees C)
- 1 cup raw whole pumpkin seeds, washed and dried
- 1 teaspoon paprika (optional)
- 3/4 teaspoon Cajun seasoning, or to taste
- salt to taste
- 2 dashes Worcestershire sauce
- 1 tablespoon butter, melted
Chicken Breasts with Gorgonzola-Tomato Salsa
By VegasBartender
Combine the ingredients for the salsa--except the cheese--up to a few hours before dinner, and store at room temper...
- 2 cups chopped tomato
- 1/3 cup minced red onion
- 1/3 cup finely chopped fresh basil
- 2 teaspoons extravirgin olive oil
- 1 teaspoon kosher salt, divided
- 6 (6-ounce) skinless, boneless chicken breast halves
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 3 tablespoons crumbled Gorgonzola cheese
Crema Catalana
By VegasBartender
Ruth Cousineau, Cooking Light NOVEMBER 2010
- 2 cups whole milk
- 3 (3 x 1-inch) strips fresh lemon rind
- 1 (2-inch) cinnamon stick
- 7 tablespoons sugar, divided
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 3 large egg yolks
Cordon Bleu Appetizers
By VegasBartender
Serving Size: 1 appetizer Calories: 86 Fat: 5g (3g saturated fat) Cholesterol: 16mg Sodium: 185mg Carbs: 7g Protein
- 4 oz cream cheese, softened
- 1 tsp Dijon mustard
- 1 c (4 oz) shredded Swiss cheese
- 3/4 c diced fully cooked ham
- 1/2 c minced chives, divided
- 18 slices French bread (1/2" thick)