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Recipes
Tomato Minestrone Soup with Garlic Bread Croutons
By charlotteh371
Yields: 4 servings
- 2 2
- tablespoons extra-virgin olive oil (EVOO)
- 1/4 1/4
- pound pancetta or thick-cut prosciutto, finely chopped (optional)
- 1 1
- pound zucchini, cut into strips lengthwise (discarding the seedy centers), then cut into small pieces
- 2 2
- ribs celery with leafy tops, finely chopped
- 1 1
- small carrot, finely chopped
- 1 1
- onion, finely chopped
- 1 1
- bay leaf
- 3 3
- cloves garlic, finely chopped
- Salt and pepper
- 1 1
- 32 ounce container (4 cups) chicken or vegetable stock
- 1 1
- 15 ounce can cannellini beans, rinsed
- 1 1
- 15 ounce can tomato puree or crushed tomatoes
- 1/4 1/4
- pound whole wheat penne or other short-cut pasta
- A handful basil, torn into pieces
- 2 2
- tablespoons butter
- 4 4
- thick slices italian bread
- 1/2 About 1/2 cup freshly grated parmigiano-reggiano
- Finely chopped parsley, for garnish
Spag Bol
By charlotteh371
Heat olive oil in a large skillet over medium heat
- 2 tablespoons olive oil
- 3 large onions, sliced
- 3 cloves garlic, chopped
- 1 red bell pepper, chopped
- 2 pounds lean ground beef
- 1 cup beef broth
- 2 (14 ounce) cans peeled and diced tomatoes with juice
- 1 cup red wine
- 1 (6 ounce) can tomato paste
- 1 stalk celery, chopped
- 2 bay leaves
- 1 tablespoon Italian seasoning
Baked Cheddar Chicken Chimichangas
By charlotteh371
Yields: 8 servings
- toppings:
- 4 tablespoons olive oil, divided
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 - 2 jalapeno peppers, diced (remove ribs and seeds for less heat)
- 1 + 1/2 teaspoons chile powder
- 1/2 teaspoon ground cumin
- coarse salt and fresh black pepper
- 2 + 1/2 cups shredded rotisserie chicken or cooked chicken, cut into bite-size pieces
- 1/2 cup sour cream, plus more for serving
- 2 small tomatoes, chopped
- 1 tablespoon chopped fresh cilantro or parsley
- 8 (10-inch) flour tortillas
- 1 (15-ounce) can refried beans, optional
- 2 cups shredded extra sharp cheddar cheese
- 2 tablespoons butter
- shredded lettuce
- diced avocado or guacamole
- diced tomatoes
- sour cream
- salsa
Red Velvet Swirl Cookies
By charlotteh371
Prep 1 batch of basic sugar cookie dough and transfer all but 3/4 cup of dough to a piece of lightly floured parchm...
- 1 batch of basic sugar cookie dough
- 2 tsp unsweetened cocoa powder
- 1 tsp red food coloring
Hearty Italian Chicken and Autumn Veggie Soup with Roasted Garlic and Tomato Broth over Gnocchi
By charlotteh371
(*The parmesan rind gives the soup some extra flavor as it simmers; however, if you don’t have a piece of rind, y
- 2 skin-on and bone-in split chicken breasts
- Canola oil
- Salt
- Black pepper
- 3 heads garlic
- 1 tablespoon unsalted butter
- 1 onion, finely diced
- 2 carrots, peeled and finely diced
- 2 parsnips, peeled and finely diced
- 2 ribs celery, finely diced
- 2 cups butternut squash, peeled and diced into small, bite-size cubes
- 2 teaspoons Italian seasoning
- Pinch red pepper flakes
- 1 (6 ounce) can tomato paste
- 4 – 4 1/2 cups hot chicken stock
- Small piece of parmesan rind, optional (*see note below)
- 2 cups Tuscan kale, chopped into small pieces
- 1/4 cup fresh basil leaves, julienned
- 1 tablespoon chopped flat-leaf parsley
- Gnocchi, cooked according to package instructions, and held warm with a bit of oil drizzled in
- Grated fresh parmesan, for garnish
- Warm rustic bread, on the side
Christmas Tree Pull-Apart
By charlotteh371
Heat oven to 400°. Lay pizza dough on a work surface and stretch to a 10 x 15 inch size
- 1 can (13.8 oz) Pillsbury® refrigerated artisan pizza crust with whole grain or Pillsbury® refrigerated regular pizza crust
- 4 oz, or half brick, cream cheese
- 1 cup shredded mozzarella or Italian blend shredded cheese
- 2 tablespoons butter
- 1 clove garlic, minced very fine
- 3 tablespoons freshly chopped basil and rosemary
- 1 cup warmed marinara sauce for dipping
Aunt Fanny's Pasta Soup with Little Meatballs
By charlotteh371
1. FOR THE MEATBALLS: Mash the bread and milk together in a large bowl
- MEATBALLS
- 2 slices hearty white bread, torn into large pieces
- 1/2 cup milk
- 1/2 cup grated Parmesan Cheese
- 4 garlic cloves, minced
- 2 tsp. minced fresh thyme
- 1 large egg, lightly beaten
- 3/4 tsp. salt
- 1/2 tsp. pepper
- 1 pound 90 percent lean ground beef
- SOUP
- 8 ounces dry elbow macaroni (2 cups)
- Salt
- 2 tbsp. olive oil
- 1 onion, minced
- 2 tbsp. tomato paste
- 4 garlic cloves, minced
- 1 tsp. minced fresh thyme
- 2 (28-oz.) cans whole tomatoes
- 4 cups low-sodium chicken broth
- Pepper
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
Chicken Fettucine Casserole
By charlotteh371
*You can sub the cooked chicken breasts for 1 can of chicken breasts, drained and shredded
- 1-2 chicken breasts, cooked and shredded*
- 1 can of cream of chicken soup
- 1 cup of sour cream
- 1- 16oz package fettuccine noodles
- 1/4 cup shredded cheddar cheese
- Italian bread crumbs
- dried parsley flakes
- salt & pepper, to taste
Oreo Cookie and Cream No Bake Cheese Cake
By charlotteh371
YIELD: Makes 16 mini 2 inch cheesecakes or one 8 inch cheesecake
- CRUST
- 1 1/2 cup crushed graham cracker
- 1/4 cup packed light brown sugar
- 7 tablespoon unsalted butter(melted)
- CHEESECAKE
- 2 1/4 cups heavy cream
- 1 pound cream cheese, softened
- 2/3 cup sugar
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
- 2 teaspoon vanilla powder
- 3/4 cups Oreo Cookies, crushed
Crockpot Rotisserie-Style Chicken
By charlotteh371
In a bowl, combine all of the dried spices
- 4-5 lbs whole chicken
- 2 tsp kosher salt
- 1 tsp paprika
- 1 tsp onion powder
- 1/2 tsp dried thyme
- 1 tsp italian seasoning
- 1/2 tsp cayenne pepper
- 1/2 tsp black pepper
- pinch chili powder
- 4 garlic cloves, whole
- 1 yellow onion, quartered