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Recipes
Garlicky Grilled Flatbread Strips with Fresh Tomato Sauce
By charlotteh371
Preheat a grill to medium-high heat
- 2 ripe tomatoes, chopped (about 2 cups)
- 1/4 cup extra-virgin olive oil
- 1 teaspoon white wine vinegar
- Kosher salt and freshly ground black pepper
- 1 pound ball prepared pizza dough
- All-purpose flour, for dusting
- 2 cloves garlic, finely grated
- 1/2 cup grated Parmesan
- 1/4 cup chopped fresh basil
MEATBALL STUFFED SHELLS
By charlotteh371
Instructions Pre-heat oven to 350 degrees
- 1/2 box jumbo shells (about 25-28 shells)
- 1 lb lean ground beef
- 1 lb mild italian sausage
- 1 large egg
- 1/2 cup plain bread crumbs
- 1/4 cup milk
- 2 tbsp grated parmesan
- 1 tbsp italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 24 oz marinara sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded parmesan cheese
- 1 tbsp dried chopped parsley
Creamy Tomato Macaroni and Cheese
By charlotteh371
preheat the oven to 350. butter a 9x13 inch oven proof dish
- 6 tbsp. unsalted butter
- 1 lb elbow twists or corkscrew pasta
- 1/2 cup all purpose flour
- 5 cups milk
- 4 large garlic cloves, minced
- coarse salt and freshly ground pepper
- 12 oz cheddar cheese shredded (3 cups)
- 12 oz Monterey jack cheese, shredded (3 cups)
- 2 tsp dried thyme
- 2 1/2 cups diced fresh tomatoes
- 3/4 cup plain breadcrumbs (optional)
Baked Fries with Garlic Sauce
By charlotteh371
Bake the fries: Preheat the oven to 425 degrees F
- Garlic Tahini Hummus Sauce:
- 2 large russet potatoes cut into thin wedges or fat match sticks
- 2 to 3 tsp starch like arrowroot or flour
- 1 tbsp oil
- salt, pepper to taste
- 1/2 tsp garlic powder
- 1/2 tsp or more dried oregano, or use fresh
- 2 tsp oil
- 5 cloves of garlic, minced/finely chopped
- 3 Tbsp hummus (or use cooked chickpeas + lemon juice)
- 3 Tbsp tahini
- 2 to 3 tsp lemon juice
- 1/2 tsp garlic powder
- salt to taste (1/4 to 1/2 tsp)
- 1/2 tsp dried oregano
- 1/4 tsp or more dried dill or parsley
- 2 to 3 Tbsp water as needed to thin
- 1 tbsp chopped fresh parsley or oregano for garnish
Caprese Pasta Salad
By charlotteh371
1.Cook and drain your pasta according to package directions
- Basil Pesto:
- 8 oz pasta (I used cellentani)
- 1 cup (8 oz) small fresh mozzarella balls
- 2 cups (10.5 oz) grape tomatoes
- 1 cup fresh basil
- 1 clove garlic
- 1/4 cup grated parmesan
- 2 1/2 tbsp olive oil
- 2 teaspoons white balsamic vinegar
- salt and pepper to taste (I used about 1/4 tsp salt and pepper)
Marinara Sauce
By charlotteh371
if you're using whole tomatoes, put them in a large bowl and crush them with your hands
- 3 28 oz cans Italian plum tomatoes,whole or crushed (like san marzano)
- 1/2 cup olive oil
- 6 cloves garlic, lightly smashed
- 1 tbs plus 2 tsp kosher salt
- 1/4 cup chopped fresh basil
- 1 tsp freshly ground black pepper
- 1/4 tsp dried oregano
Simple Caesar Salad
By charlotteh371
Mash garlic and salt together; place in a bowl
- For the dressing:
- Mash Together:
- 1 tsp garlic, chopped
- 1/8 tsp kosher salt
- Add:
- 1/4 cup parm cheese, finely grated
- 1 tbsp. fresh lemon juice
- 1 tbsp. mayo
- 1 tsp anchovy paste
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp tabasco
- Whisk in:
- 1/4 cup extra virgin olive oil
- salt and pepper to taste
Deviled Egg Spread
By charlotteh371
In a large saucepan, cover the eggs with cold water; make sure the water is a good inch above the eggs
- 1 dozen large eggs
- 2 tablespoons white vinegar
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- Salt & pepper
- Paprika for dusting
Classic Quiche Lorraine
By charlotteh371
In a skillet over medium-high heat, cook the bacon until crisp; transfer bacon to a paper-towel lined plate using a...
- 4 -6 slices bacon, diced
- 1 cup chopped yellow onion
- 1 shallot, chopped
- 1 tablespoon finely chopped parsley
- 3 large eggs
- 1 1⁄2 cups half-and-half or 1 1⁄2 cups milk
- 1 ⁄4 teaspoon dry mustard
- 1 dash ground nutmeg
- 1 ⁄2 teaspoon salt (or to taste)
- fresh ground pepper
- 1 1⁄4 cups grated gruyere cheese
- 1 (9 inch) pie shells, partially baked
Tomato Marinated Grilled Chicken + Barley Corn Salad
By charlotteh371
Cook barley with a pinch of salt according to package directions
- For the Tomato Vinaigrette:
- 4 chicken breasts
- 3/4 cup medium barley (we have used the quick cooking barley, and the slow cooking. Either will work)
- 2 cups fresh or frozen-then-thawed corn kernels
- 1-1/2 cups halved cherry tomatoes (I have used grape, and Roma tomatoes)
- 1/2 cup minced red onion
- 4 slices cooked thick or center cut bacon, chopped
- 1 avocado, chopped
- salt & pepper
- 1 cup halved cherry tomatoes
- 1 clove garlic
- 3 Tablespoons extra virgin olive oil
- 2 Tablespoons water
- 1 Tablespoon red wine vinegar
- 1 Tablespoon lemon juice
- 1 Tablespoon red onion
- salt & pepper