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Recipes
One Pot Lemon Orzo Shrimp
By charlotteh371
Preheat oven to 400 degrees F
- 1 pound medium shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 onion, diced
- 1/2 teaspoon dried oregano
- 8 ounces orzo pasta
- 2 cups chicken broth
- 1 (14.5-ounce) can diced tomatoes, drained
- 1/2 cup frozen peas
- Juice of 1 lemon
- 1/4 cup grated Parmesan cheese
Chicken Tetrazzini
By charlotteh371
Yields: 6-8 servings
- 9 9
- tablespoons butter
- 2 2
- tablespoons olive oil
- 4 4
- boneless skinless chicken breasts
- 2 1/4 2 1/4
- teaspoons salt
- 1 1/4 1 1/4
- teaspoons freshly ground black pepper
- 1 1
- pound white mushrooms, sliced
- 1 1
- large onion, finely chopped
- 5 5
- cloves garlic, minced
- 1 1
- tablespoon chopped fresh thyme leaves
- 1/2 1/2
- cup dry white wine
- 1/3 1/3
- cup all-purpose flour
- 4 4
- cups whole milk, room temperature
- 1 1
- cup heavy whipping cream, room temperature
- 1 1
- cup chicken broth
- 1/8 1/8
- teaspoon ground nutmeg
- 12 12
- ounces linguine
- 3/4 3/4
- cup frozen peas
- 1/4 1/4
- cup chopped fresh Italian parsley leaves
- 1 1
- cup grated Parmesan
- 1/4 1/4
- cup dried Italian-style breadcrumbs
Rustic Garlic Mashed Potatoes
By charlotteh371
Yields: 12 servings
- 3 3
- pounds baking potatoes (such as russet or Yukon gold), peeled and cut into 2-inch pieces
- 6 6
- cloves garlic, halved
- 1 1
- bay leaf
- 2 2
- 14 ounce can seasoned chicken broth with roasted garlic
- 1 1
- cup whole milk
- 1/4 1/4
- cup butter
- 1 1
- teaspoon salt
- Freshly ground black pepper
- Bay leaves (optional)
Cheesy Bacon Jalapeno Roll Ups
By charlotteh371
makes 18 pieces total time: 35 mins
- Cook:
- 8 strips bacon diced
- Blend:
- 1 pkg cream cheese softened (8 oz)
- 1 jalapeno, seeded and minced
- 1 cup shredded monterey jack cheese
- 1/2 cup sliced scallions
- 1/2 tsp each ground cumin and coriander
- Salt and black pepper to taste
- 6 flour tortillas (6 inch)
Rosemary and Garlic Roasted Salmon
By charlotteh371
Preheat oven to 425°. Peel and chop garlic
- 3 garlic cloves
- 2 fresh rosemary sprigs, about 1 Tbs chopped
- 1 1/2 to 2 lbs salmon fillet (I used sockeye)
- 1 Tbs extra virgin olive oil
- 2 pinches of sea salt
- pinch of pepper
PECAN STREUSEL PUMPKIN CHEESECAKE
By charlotteh371
To toast the pecans, preheat the oven to 350°F (176°C)
- TOASTED PECANS
- 1 cup (163g) finely chopped pecans
- 1 tbsp light brown sugar, loosely packed
- 1 tbsp (14g) salted butter, melted
- CRUST
- 2 cups (268g) graham cracker crumbs
- 3 tbsp (39g) sugar
- 1/2 cup (112g) salted butter, melted
- FILLING
- 24 ounces (678g) cream cheese, room temperature
- 1 cup (207g) sugar
- 3 tbsp (24g) all purpose flour
- 1 cup (232g) pumpkin puree (canned pumpkin)
- 1/2 tbsp vanilla extract
- 1 1/2 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/8 tsp cloves
- 4 large eggs, room temperature
- STREUSEL
- 2/3 cup (87g) all purpose flour
- 2/3 cup (150g) light brown sugar, packed
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
- Pinch of cloves
- 5 tbsp (70g) salted butter, melted
Chicken Fajita Stuffed Peppers
By charlotteh371
Combine the rub, lime zest and juice, and the oil
- 1 batch (1 tablespoon) Chef Meg's No Salt Fajita Rub
- 1 lime, zested and juiced
- 1 teaspoon vegetable oil
- 16 ounces boneless chicken breasts cut into strips
- 1 large sweet or yellow onion, sliced
- 4 roasted bell peppers or red chili peppers*
- 1/2 cup fresh corn
- 1 cup black beans, rinsed and drained
- 16 grape or cherry tomatoes, sliced
- 2 tablespoon cilantro, chopped
- 4 servings Chef Meg's Avocado Cream
- 1/4 cup chopped cilantro
Braised Brisket with Bourbon-Peach Glaze
By charlotteh371
RECIPE PREPARATION Rub Mix all ingredients in a small bowl
- Rub
- 1 tablespoon plus 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon ground cinnamon
- Brisket
- 1 4-pound trimmed flat-cut brisket with about 1/3' top layer of fat
- 2 tablespoons grapeseed oil, divided
- 3/4 cup chopped onion
- 3 garlic cloves, smashed
- 4 cups beef broth
- 1 12-ounce bottle stout
- 3/4 cup bourbon
- 1/4 cup (packed) light brown sugar
- 1/4 cup soy sauce
- 6 large sprigs thyme
- 3 celery stalks, chopped
- 2 plum tomatoes, cored, chopped
- 1 large carrot, chopped
- 1 tablespoon balsamic vinegar
- Glaze
- 1/2 cup peach jam or preserves
- 2 teaspoons bourbon
- Kosher salt and freshly ground black pepper
Candied Bacon Jerky
By charlotteh371
WARNING: This Candied Bacon Jerky is super addictive! The only thing wrong with this recipe is it wasn't enough
- 1/2 cup light brown sugar (100-g)
- 1/4 teaspoon cayenne
- 10 strips bacon
Tomato-Basil Bisque-Southern Lvg-March 2012
By charlotteh371
Preparation Cook first 5 ingredients in a 3-quart saucepan over medium heat, stirring often, 6 to 8 minutes or unti...
- 2 (10 3/4-ounce) cans tomato soup, undiluted
- 1 (14 1/2-ounce) can diced tomatoes
- 2 1/2 cups buttermilk
- 2 tablespoons chopped fresh basil
- 1/4 teaspoon freshly ground pepper
- Toppings: fresh basil leaves, freshly ground pepper, Parmesan cheese