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Recipes
Spaghetti & Meatball Bites
By charlotteh371
Preheat oven to 400 degrees F
- 12 oz. spaghetti
- 3 large eggs, divided
- 1 1/2 c. shredded mozzarella
- 3/4 c. grated Parmesan, divided, plus more for garnish
- 3 c. marinara, divided
- Cooking spray, for pan
- 1 lb. ground beef
- 1/2 c. bread crumbs
- 2 cloves garlic, minced
- 2 tbsp. freshly chopped parsley, plus more for garnish
- kosher salt
- Freshly ground black pepper
- 1 tbsp. extra-virgin olive oil
Sear-Roasted Chicken with Tomato & Red Wine Sauce
By charlotteh371
Sear-roast the chicken: Heat the oven to 425°F
- For the Chicken:
- 4 boneless, skinless chicken breast halves (about 1-1/2 lb. total)
- Kosher salt and freshly ground black pepper
- 2 Tbs. olive oil, canola oil, or peanut oil
- For the Tomato & Red Wine Sauce:
- 1/2 cup red wine
- 1 14-1/2-oz. can diced tomatoes (preferably “petite-cut”), with their juices
- 2 Tbs. loosely packed chopped fresh oregano
- Pinch crushed red chile flakes
- 1/3 cup freshly grated Parmigiano-Reggiano
- Kosher salt and freshly ground black pepper
Coronation Chicken
By charlotteh371
Heat the oil in a medium nonreactive saucepan
- 1 tablespoon canola oil
- 1 medium onion, chopped
- 1 1/2 tablespoons curry powder
- 1/2 tablespoon tomato paste
- 1/2 cup red wine
- 1 bay leaf
- Pinch each of thyme and oregano
- 1 tablespoon fresh lemon juice
- 1/2 cup mayonnaise
- 1 tablespoon strained apricot jam
- 6 cups shredded cooked chicken
- 1/4 cup currants (optional)
- Salt and freshly ground pepper
- 2 tablespoons chopped fresh flat-leaf parsley
Fillet of Sole with Capers, Almonds and Lemon
By charlotteh371
Put the flour in a pie plate; season with salt and pepper
- 1 cup all-purpose flour
- Salt and freshly ground pepper
- Eight 3-ounce sole fillets
- 3 1/2 tablespoons unsalted butter
- 2 tablespoons canola oil
- 1/4 cup slivered almonds
- 1/4 cup drained capers
- 1 small lemon, sliced paper-thin
Saucy Crock Pot Chicken Thighs
By charlotteh371
Sprinkle chicken with salt and pepper
- 8 8
- (5-6 ounce) chicken thighs
- 1/2 1/2
- (teaspoon) salt
- 1/4 1/4
- (teaspoon) black pepper
- 1 1/2 1 1/2
- (cup) barbecue sauce
- 1/2 1/2
- (cup) honey
- 2 2
- (teaspoon) prepared mustard
- 2 2
- (teaspoon) Worcestershire sauce
- 1/8 1/8
- (teaspoon) hot pepper sauce
Caramelized Maple-and-Garlic-Glazed Salmon
By charlotteh371
Preparation 1. Preheat broiler with oven rack 5 1/2 inches from heat
- 8 (2-inch-thick) salmon fillets (about 2 1/2 lb.)
- 3/4 teaspoon salt
- 3/4 teaspoon garlic powder
- 2 tablespoons butter or margarine
- 1/3 cup maple syrup, divided
- 1 tablespoon chopped fresh chives
Salmon with Brown Sugar Glaze
By charlotteh371
1.Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source; prepare the rack of a br...
- 1/4 cup packed light brown sugar
- 2 tablespoons Dijon mustard
- 4 (6 ounce) boneless salmon fillets
- salt and ground black pepper to taste
Creamy Parmesan Tomato and Spinach Tortellini Soup
By charlotteh371
1.Melt the butter in a pan over medium heat, add the onion and cook until tender, about 5-7 minutes
- ingredients
- 2 tablespoons butter
- 1 onion, diced
- 2 cloves garlic, chopped
- red pepper flakes to taste (optional)
- 1/4 cup flour
- 3 cups vegetable broth or chicken broth
- 1 (28 ounce) can diced tomatoes
- 2 tablespoons tomato paste
- 8 ounces cheese tortellini
- 1/2 cup parmigiano reggiano (parmesan), grated
- 10 ounces spinach, coarsely chopped
- 1/2 cup heavy/whipping cream or Greek yogurt
- salt and pepper to taste
- 1/4 cup basil, chopped (optional)
Summer Rosé Sangria
By charlotteh371
Combine the rosé, pomegranate juice, lemon juice, sugar, Grand Marnier, Cognac, 1 cup of water, and 1 cup of ice i...
- 1 (750 ml) bottle good rosé wine
- 1/2 cup Pom Wonderful pomegranate juice
- 1/3 cup freshly squeezed lemon juice (3 lemons)
- 1/4 cup superfine sugar
- 3 tablespoons Grand Marnier
- 1 tablespoon Cognac or brandy
- Water and ice, plus extra ice for serving
- 1/2 cup fresh raspberries
- 8 large fresh strawberries, hulled and quartered
- 2 red plums, pitted and sliced 1/4 inch thick
Lemony Broccoli and Chickpea Rigatoni
By charlotteh371
In a medium bowl, toss the chickpeas with the lemon juice and 1/2 cup of the olive oil
- 1 (19 ounce) can chickpeas, drained and rinsed
- 1 ⁄3 cup fresh lemon juice
- 3 ⁄4 cup extra virgin olive oil, divided
- kosher salt
- fresh ground black pepper
- 1 1⁄2 lbs broccoli, cut into florets
- 1 lb rigatoni pasta
- 5 large garlic cloves, very thinly sliced
- 1 ⁄2 teaspoon crushed red pepper flakes
- 1 cup freshly grated parmesan