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Recipes
Caramel Apple Cheesecake Bars
By charlotteh371
Preheat oven to 350 degrees F
- Crust:
- 2 cups all-purpose flour
- 1/2 cup firmly packed brown sugar
- 1 cup (2 sticks) butter, softened
- Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- 3/4 cup sugar, plus 2 tablespoons, divided
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- Apples:
- 3 Granny Smith apples, peeled, cored and finely chopped
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Spinach Chicken Parmesan Meatballs in Creamy Tomato Sauce
By charlotteh371
To make the sauce, heat olive oil in a large skillet pan over medium heat
- For the sauce:
- 1 tablespoon olive oil
- 1/4 cup chopped onion
- 1 tablespoon tomato paste
- 1 clove garlic, minced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1 (28 ounce) can crushed tomatoes
- 1/4 cup heavy cream
- For the meatballs:
- 1 1/2 pounds ground chicken
- 3 ounces organicgirl baby spinach, chopped into small pieces
- 1/3 cup dried panko bread crumbs
- 1/4 cup diced onion
- 1/3 cup + 2 tablespoons freshly grated Parmesan cheese, divided
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 3 cloves garlic, minced
- 1 egg, lightly beaten
- 2 tablespoons olive oil
- 4 ounces shredded mozzarella
- minced fresh basil, for garnish
Smothered Sweet Pork Burritos
By charlotteh371
Trim any excess fat pockets from the pork roast (it's ok to leave a bit here and there just trim the large pieces o...
- For Burritos:
- INGREDIENTS
- 2 1/2 pounds pork roast like pork shoulder or butt roast
- Salt and pepper
- 1 tablespoon oil
- 1-2 teaspoons liquid smoke
- 1/2 cup water
- 1/2 cup packed light or dark brown sugar
- 2 (15-ounce each) cans green enchilada sauce
- 1/2 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Dash of hot sauce (optional)
- 1 (15-ounce) can black beans, rinsed and drained
- 1/2 cup chopped cilantro
- 8 ounces Monterey Jack or cheddar cheese (or a combination), grated
- 6-8 whole wheat or white flour tortillas, burrito-sized
- For Cilantro Lime Rice:
- 1/2 tablespoon butter
- 1 cup long-grain white rice
- 2 cups low-sodium chicken broth
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- juice and zest of 1 lime
- 2 tablespoons chopped cilantro
- 1/4 teaspoon cumin
- DIRECTIONS
GARLIC BUTTER TOMATO BAKED CHICKEN WITH MOZZARELLA
By charlotteh371
DIRECTIONS: Marinate: Add all the ingredients except the chicken breasts into a zip top bag along with 1 teaspoon ...
- CHICKEN MARINADE:
- 1 tablespoons EACH: olive oil and white wine vinegar
- 3 cloves minced garlic
- ¼ – ½ teaspoon red pepper flakes
- ½ teaspoon Italian seasoning
- 4 boneless skinless chicken breasts
- BALSAMIC TOMATO PAN SAUCE:
- 3 cups cherry tomatoes, halved
- 2 tablespoons EACH: balsamic vinegar and melted butter
- 1 tablespoon honey
- 4 cloves minced garlic
- 2 tablespoons chopped basil
- ½ teaspoon EACH: onion powder and dried thyme
- 1- 1½ cups shredded mozzarella cheese
Sweet and Spicy Grilled Vegetables with Chicken Sausage
By charlotteh371
serves 6
- 3/4 cup peach preserves
- 1/4 cup light soy sauce
- 2 tablespoons ginger root, finely chopped
- 2 cloves garlic, finely chopped
- 1 teaspoon Asian hot chili sauce, such as Sriracha
- 1 medium-size eggplant, halved lengthwise and cut into 1/2-inch-thick slices
- 2 large zucchini, cut diagonally into 1/3-inch-thick slices
- 2 summer squash, cut diagonally into 1/3-inch-thick slices
- 3 assorted sweet peppers, seeds removed, each cut into 4 pieces
- 4 tablespoons vegetable oil
- 1 12 ounce package cooked chicken and apple sausages
- 1/2 pound pound whole-wheat spaghetti, cooked following package directions
Chili Lime Grilled Shrimp Tacos
By charlotteh371
Serves 4
- 1 1/2 lbs frozen large shrimp, thawed, peeled and deveined
- 1 (12oz) bottle chili lime marinade
- Cooking oil for grill
- 1 (8oz) container of sour cream
- 1 chipotle pepper in adobo sauce, finely chopped
- 1 tbsp adobo sauce
- 12 corn tortillas
- 1 (6oz) bag shredded red cabbage
- 1/2 cup fresh or frozen chopped onion, thawed
- 1 cup guacamole
- 1 lime for garnish
FRENCH ONION CHICKEN
By charlotteh371
Preheat oven to bake at 400 degrees OR broil on low
- 2 medium yellow onions, thinly sliced into rings
- 3 tablespoons butter
- 1 cup plus 3 tablespoons beef broth, divided
- 4 boneless skinless chicken breasts, pounded to even thickness
- 1 tablespoon oil
- salt and pepper, to taste
- 1 teaspoon Italian blend herbs/Italian seasoning (OR 1/4 teaspoon dried basil + 1/4 teaspoon dried thyme + 1/2 teaspoon dried oregano)
- 2 tablespoons flour
- 4 slices provolone cheese
- 4 slices swiss cheese
- 3/4 cup shredded parmesan cheese
- fresh thyme or parsley and cracked black pepper for topping (optional)
Reverse-Seared Grilled Ribeye Steaks
By charlotteh371
Trim steak's outer fat to 1/4-inch or less
- 4 1.25 inch bone-in or boneless beef ribeye steaks
- 2 teaspoons kosher salt
- 1 ½ tablespoons extra-virgin olive oil
- 1 ½ teaspoons coarsely ground black pepper
Amish Noodles
By charlotteh371
In a large pan, brown the butter
- 2 tablespoons butter 1 chicken bouillon cube 2 (14 ounce) cans chicken broth 12 ounces egg noodles
Ellie Krieger's Creamy Tomato Soup
By charlotteh371
Heat the oil in a large soup pot over medium heat
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 2 (14 1/2 ounce) cansno salt added diced tomatoes
- 2 tablespoons tomato paste
- 2 cups low sodium chicken broth or 2 cups vegetable broth
- 2 tablespoons heavy cream
- 2 teaspoons sugar
- 1 ⁄2 teaspoon salt
- 1 ⁄4 teaspoon white pepper
- 2 tablespoons chopped fresh chives