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Recipes
Grilled Chicken with Lemon and Thyme
By charlotteh371
Prepare a grill for 2-zone heat (for a gas grill, set one burner to medium-high and one or two burners to low; for ...
- 3 Tbsp. plus ½ cup extra-virgin olive oil, divided, plus more for grill
- 4 skin-on, bone-in chicken breasts (about 3 lb.)
- Kosher salt, freshly ground pepper
- 2 lemons
- 4 garlic cloves, crushed
- 3 large sprigs thyme
- 1 cup torn pitted Castelvetrano olives
Sausage, Peppers and Onions
By charlotteh371
Yield: 4 to 6 servings
- 1/4 cup extra-virgin olive oil
- 1 pound sweet Italian turkey sausage
- 2 red bell peppers, sliced
- 2 yellow onions, sliced
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon dried oregano
- 1/2 cup chopped fresh basil leaves
- 4 garlic cloves, chopped
- 2 tablespoons tomato paste
- 1 cup Marsala wine
- 1 (15-ounce) can diced tomatoes
- 1/4 teaspoon red pepper flakes, optional
- 4 to 6 fresh Italian sandwich rolls, optional
Roast Pork Loin with Garlic and Rosemary
By charlotteh371
Preheat oven to 400°F. Line 13 x 9 x 2-inch roasting pan with foil
- 4 large garlic cloves, pressed
- 4 teaspoons chopped fresh rosemary or 2 teaspoons dried
- 1 1/2 teaspoons coarse salt
- 1/2 teaspoon ground black pepper
- 1 2 1/2-pound boneless pork loin roast, well trimmed
- Fresh rosemary sprigs (optional)
Roasted Tomato, Mozzarella, and Spinach Quiche Recipe
By charlotteh371
Heat the oven to 400 degrees
- Ingredients
- 1 1 9- 9- inch Pie Crust
- 2 2 2 medium Tomatoes
- 1 1 1 tablespoon Olive Oil
- 1/4 1/4 1/4 teaspoon Basil
- 1 1/2 1 1/2 1/2 cups Baby Spinach
- 1 1 1 cup chopped Mozzarella
- 5 5 5 Large Eggs
- 1/2 1/2 1/2 cup Heavy Cream
- 1/2 1/2 1/2 cup Whole Milk
- 1/4 1/4 1/4 teaspoon Salt
- dash a dash of black pepper
Sauteed Shrimp and Rice
By charlotteh371
preheat oven to 400. In a 13x9x2 inch baking pan, arrange shrimp in a single layer
- 1 lb peeled and deveined fresh or frozen shrimp, thawed
- 1/2 cup butter
- 1 clove garlic minced
- 1/4 cup chicken broth or white wine
- 1/2 tsp crushed red pepper
- 1 tbsp chopped fresh parsley
- 2 cups cooked white rice
Chili Chicken Skewers with Cilantro Pesto
By charlotteh371
For 4 people
- 1.25 pound(s) boneless, skinless chicken breasts
- 1 teaspoon(s) brown sugar
- 1 teaspoon(s) chili powder
- 1 teaspoon(s) salt
- 0.5 teaspoon(s) black pepper
- 0.25 teaspoon(s) cayenne pepper
- 2 tablespoon(s) olive oil
- Sauce
- 2 cup(s) fresh cilantro leaves
- 0.5 cup(s) fresh parsely leaves
- 0.25 cup(s) dry roasted peanuts
- 0.25 cup(s) fresh lime juice
- 2 cloves garlic
- 0.5 cup(s) olive oil
- 1 pinch(es) kosher salt to taste
- Side dish
- 2 pound(s) peeled sweet potato chunks
- 1 banana
- 2 tablespoon(s) honey
- 2 tablespoon(s) jalapenos, seeded and minced or chopped
- 0.25 cup(s) fresh orange juice
Herb and Mustard Crusted Grilled Beef Tenderloin
By charlotteh371
serves 8 - 10
- 4 large cloves garlic, peeled and finely minced
- 3/4 cup fresh rosemary, coarsely chopped
- 1/3 cup Dijon mustard
- 3 tsp cracked black peppercorn
- 1 4lb tenderloin of beef, well trimmed
Broccoli Pesto Pasta
By charlotteh371
1. Preheat oven to 400º. Bring a large pot of salted water to a boil over high heat
- 1 lb. uncooked penne rigate pasta
- 1½ lbs. fresh broccoli, cut into 2-in. florets, stems trimmed and cut into 1-in. chunks, divided
- 1 tsp. crushed red pepper
- ½ cup plus 2 Tbsp. olive oil, divided
- 1¼ tsp. kosher salt, divided
- ¾ tsp. black pepper, divided
- 2 cups packed fresh spinach
- 2 cups coarsely chopped fresh flat-leaf parsley
- 1¼ oz. Parmigiano Reggiano cheese, grated (about ½ cup), plus more for garnish
- 2 small garlic cloves, coarsely chopped
- 1 tsp. lemon zest plus 2 Tbsp. fresh juice
- 1 (15-oz.) can cannellini beans, drained and rinsed
SLOW COOKER SMOTHERED PORK CHOPS
By charlotteh371
INSTRUCTIONS Heat a large skillet over medium-high heat
- 2 lbs boneless loin pork chops
- 2 tbs olive oil
- 8 oz button mushrooms (optional)
- 1 can (10.75 oz) cream of mushroom soup—low-sodium preferred
- 1 envelope country gravy mix (see NOTES)
- ¼ cup ranch seasoning mix (homemade variety) -OR- 1 pkg commercial (see NOTES)
- ¼ cup water
Veal Osso Buco with Gremolata
By charlotteh371
Sprinkle veal with 1/4 teaspoon salt and pepper; dredge in flour
- 6 (8-ounce) veal shanks, trimmed
- 3/4 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup all-purpose flour (about 1 ounce)
- 1 tablespoon butter, divided
- 1 cup finely chopped yellow onion (about 1 medium)
- 1/2 cup finely chopped carrot (about 1 medium)
- 1/2 cup finely chopped celery (about 1 stalk)
- 2 bacon slices, diced (uncooked)
- 1 cup dry white wine
- 1 cup fat-free, less-sodium beef broth
- 1 (14.5-ounce) can no-salt-added whole tomatoes, drained and chopped
- 1 cup chopped fresh flat-leaf parsley
- 1 teaspoon grated lemon rind
- 1 garlic clove, minced