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Recipes
Italian Layer Bake
By charlotteh371
Preheat oven to 350 degrees F
- 1 1
- (8-ounce) container refrigerated crescent rolls
- 8 8
- slices deli turkey (about 1/2 pound)
- 8 8
- slices deli ham (about 1/2 pound)
- 12 12
- slices deli hard salami (about 1/2 pound)
- 8 8
- slices Swiss cheese (about 1/2 pound)
- 1 1
- (12-ounce) jar roasted peppers, drained
- 4 4
- eggs, beaten
Crispy Chick Peas
By charlotteh371
1. Preheat the oven to 450°F and place a rimmed baking sheet in the oven while it preheats
- 15.5 15.5 can 15.5 oz. can of chickpeas
- 1 1 1 tablespoon olive oil
- 1/4 1/4 1/4 tsp kosher salt\
- freshly ground black pepper
Garlic Rosemary Pork Tenderloin
By charlotteh371
Mix together minced garlic, 1/2 tsp sea salt, rosemary, 1/4 tsp black pepper and 1 tbsp olive oil
- 1 lb pork tenderloin
- 1 tsp minced garlic
- 1/2 tsp sea salt
- 2 tsp rosemary
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1/4 cup olive oil
- sea salt
- black pepper
- (Additional 1 tbsp olive oil if sautéing in pan.)
Classic Cream Puffs
By charlotteh371
Preheat the oven to 375 degrees
- For the Cream Puff Dough (Pâte à Choux)
- 1/2 cup butter
- 1 cup water
- 1 tablespoon granulated sugar
- 1 cup all-purpose flour
- 4 large eggs
- 2 tablespoons powdered sugar (for dusting)
- For the Cream Filling
- 1 1/3 cups heavy cream (well chilled)
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Red Wine Braised Brisket
By charlotteh371
For the most tender and flavorful results, make the brisket a day ahead of time and reheat the next day
- 1 3-pound beef brisket
- 1 tablespoon paprika (not smoked)
- 2 cloves garlic, minced
- Kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 7 tablespoons neutral oil, such as canola or grape-seed oil, divided
- 2 large yellow onions, peeled and thinly sliced
- 4 carrots, peeled and cut into 3-inch pieces
- 2 cups dry red wine
- 1/2 cup store-bought or homemade chicken stock
Scallops with Avocado Salsa
By charlotteh371
In a large bowl, combine the basil, lime juice, olive oil, onion, jalapeño and garlic
- 1/4 cup finely shredded basil leaves
- 2 tablespoons fresh lime juice
- 1 tablespoon extra-virgin olive oil
- 1 small onion, minced
- 1 jalapeño—halved, seeded and thinly sliced
- 1 small garlic clove, minced
- 2 Hass avocados (10 ounces each)?peeled, pitted and cut into 1/2-inch dice
- Salt and freshly ground pepper
- 2 tablespoons vegetable oil
- 2 pounds sea scallops
- 1/4 cup water
- 4 plum tomatoes, cut into 1/2-inch dice
- 1 tablespoon balsamic vinegar
Honey Balsamic Brussels Sprouts
By charlotteh371
DIRECTIONS In a large skillet over medium heat, heat oil
- 1 lb. Brussels sprouts, cleaned and halved
- 2 tbsp. extra-virgin olive oil
- 1/2 c. balsamic vinegar
- 2 tbsp. honey
- 1 tbsp. dijon mustard
- 2 cloves garlic, minced
- Kosher salt
- Freshly ground black pepper
Spicy Beer Candied Bacon
By charlotteh371
In a small bowl, combine, brown sugar, beer and hot sauce
- Preheat oven 400*F
- 1 lb extra thick smoked bacon
- 1/2 cup brown sugar
- 2 tablespoons any dark beer
- 2 tablespoons Frank’s Hot Sauce
Classic Beef Shish Kebabs
By charlotteh371
Combine 2 teaspoons oil, rosemary, and garlic in a large zip-top bag
- 1 tablespoon olive oil, divided
- 1 teaspoon chopped fresh rosemary
- 3 large garlic cloves, minced
- 1 pound beef tenderloin, trimmed and cut into 1-inch cubes
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 2 teaspoons fresh lemon juice
- 2 cups cherry tomatoes
- 1 large red onion, cut into 1-inch pieces
- 1 yellow bell pepper, seeded and cut into 1-inch pieces
- 1/2 pound cremini mushrooms, stemmed and halved
- Cooking spray
Peach and Blueberry Crisp
By charlotteh371
preheat the oven to 375. in a medium bowl, toss the flour with the brown sugar, cinnamon, nutmeg and salt
- 2 cups all purpose flour
- 2 cups light brown sugar
- 1 tbsp. cinnamon
- 1 tsp freshly grated nutmeg
- 1/2 tsp salt
- 2 sticks (8oz) cold unsalted butter, cut into 1/2 inch dice
- 6 lbs ripe peaches, peeled and cut into eighths
- 4 pints blueberries
- 1 cup slivered almonds (about 4 1/2 oz)
- vanilla ice cream, for serving