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Recipes
Halloween Leftover Candy Dessert Surprise!
By charlotteh371
Perfect for after Halloween
- 2 boxes brownie mix, and needed ingredients
- Mixture of left over Halloween candies
- 1 package mini chocolate bars
Lemon-Garlic Shrimp & Vegetables
By charlotteh371
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat
- 4 teaspoons extra-virgin olive oil, divided
- 2 large red bell peppers, diced
- 2 pounds asparagus, trimmed and cut into 1-inch lengths
- 2 teaspoons freshly grated lemon zest
- 1/2 teaspoon salt, divided
- 5 cloves garlic, minced
- 1 pound raw shrimp, (26-30 per pound), peeled and deveined
- 1 cup reduced-sodium chicken broth
- 1 teaspoon cornstarch
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh parsley
Mango Salsa
By charlotteh371
2 mangos, peeled,seeded and diced 3 medium tomatoes, diced 1 jalapeno pepper, seeded and minced 1/2
- 2 mangos, peeled,seeded and diced
- 3 medium tomatoes, diced
- 1 jalapeno pepper, seeded and minced
- 1/2 C chopped fresh cilantro
- 1 tsp garlic, minced
- 1 c pineapple tidbits, drained
- 1/2 tsp salt or to taste
- juice of one lime
Warm Skillet Bread with Artichoke Spinach Dip
By charlotteh371
1.For making bread dough: (If using pre-made dough, skip ahead to make the dip and then Cutting/shaping dough below...
- Artichoke Spinach Dip:
- Bread Dough: (or use one loaf of frozen bread dough, thawed)
- 2 3/4 – 3 cups all-purpose flour
- 2 1/2 tsp. active dry or instant yeast
- 1 tsp. fine salt
- 1 cup milk, warmed but not hot
- 2 Tbsp. vegetable oil or melted butter
- 4 cups loosely packed fresh baby spinach (or 1/2 of a 10 oz. package frozen spinach, thawed, drained)
- 170 ml jar of marinated artichoke hearts, drained and coarsely chopped (can also use regular canned artichokes, about 2/3 cup chopped)
- 4 oz. cream cheese, room temperature (1/2 a typical brick)
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 clove garlic, minced
- 1/2 tsp. Sriracha sauce (or any “hot sauce” you like)
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup mozzarella, shredded + more for topping
- Salt and pepper
- To serve:
- 1/4 cup mozzarella, shredded
- Freshly ground pepper
Hot Fudge Brownie Cake
By charlotteh371
Yields: 8 servings
- 1 1
- cup all-purpose flour
- 2 2
- tablespoons unsweetened cocoa
- 2 2
- teaspoons baking powder
- 1/4 1/4
- teaspoon salt
- 1 1/4 1 1/4
- cups granulated sugar, divided
- 1/2 1/2
- cup milk, at room temperature
- 3 3
- tablespoons vegetable oil
- 1 1
- teaspoon vanilla extract
- 1/2 1/2
- cup firmly packed light brown sugar
- 1/4 1/4
- cup unsweetened cocoa
- 1 1/2 1 1/2
- cups boiling water
- Whipped cream or ice cream
Pork: Slow-Roasted Glazed Pork Shoulder
By charlotteh371
Recipes & Menus | recipes Slow-Roasted Glazed Pork Shoulder For the most succulent results, use pork shoulder wit...
- 1 1
- teaspoon fennel seeds
- 1 1
- teaspoon whole black peppercorns
- 1/4 1/4
- cup kosher salt plus more
- 1/4 1/4
- cup sugar
- 1 1
- 7 –8-lb. skinless bone-in pork shoulder (Boston butt or picnic)
- 1/4 1/4
- cup plus 1 Tbsp. apple cider vinegar
- 1/4 1/4
- cup (packed) light brown sugar
- Freshly ground black pepper
- 1 1
- large carrot
- 1 1
- apple (such as Granny Smith or Fuji)
- 4 4
- cups stemmed mustard greens
- 1 1
- tablespoon olive oil
Tuscan Lemon Chicken
By charlotteh371
Yields: 2-3 servings
- 1 1
- (3 1/2-pound) chicken, flattened
- Kosher salt
- 1/3 1/3
- cup good olive oil
- 2 2
- teaspoons grated lemon zest (2 lemons)
- 1/3 1/3
- cup freshly squeezed lemon juice
- 1 1
- tablespoon minced garlic (3 cloves)
- 1 1
- tablespoon minced fresh rosemary leaves
- Freshly ground black pepper
- 1 1
- lemon, halved
Creamy Garlic Chicken and Broccoli Pasta
By charlotteh371
1.Cook pasta according to directions on package
- For Sauce:
- 2 Chicken Breasts
- 1/2 cup All Purpose Flour
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp pepper
- 1 TBSP Olive Oil
- 4 Cups Broccoli Florets, steamed
- 1 lb Orrecheitte Pasta or Rotini Pasta
- 3/4 cup butter, salted
- 2 Garlic Cloves, Minced
- 4 TBSP flour
- 2 cups Heavy Cream
- 3 cup freshly grated Parmesan cheese
- 1/2 tsp pepper
- 1/8 tsp salt
The Best Creamed Spinach
By charlotteh371
DIRECTIONS: Bring a large pot of water to a boil with two teaspoons of salt
- 4 tablespoons unsalted butter
- 1 medium yellow onion, minced
- 3 cloves garlic, minced
- 4 teaspoons Kosher salt, divided
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon freshly grated nutmeg
- 1/4 cup all-purpose flour
- 3 1/2 cups half-and-half
- 2 1/4 pounds fresh leaf spinach (or one pound frozen)
- 1 cup mozzarella cheese*
- 4 ounces cream cheese*
- 1/2 cup grated Parmesan cheese
Chicken Francaise
By charlotteh371
For the Chicken Francaise Preheat oven to 350 degrees F
- 6- 6oz. Boneless Chicken Breasts (or 30 Chicken Tenders, uncooked)
- 4 tbsp. Butter
- 1/2 c. Canola Oil
- 3 Large Eggs
- 2 tbsp . Lemon Juice
- 2 tbsp . Milk
- 1 tbsp . Parsley
- 1 c . All-Purpose Flour
- For the Lemon Sauce
- 1 Stick Butter
- 1/4 c . Lemon Juice
- 3/4 c . White Wine
- 3 c . Low Sodium Chicken Broth
- 1 tsp . Parsley
- 1 tbsp . Cornstarch
- 1 Lemon
- Salt and Pepper, to taste