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Recipes
Strawberry Salad
By charlotteh371
mix together and mix with salad
- dressing:
- 1 1
- head romaine lettuce
- 1 1
- head boston lettuce
- 1 1
- cup shredded monterey jack cheese
- 1/2 1/2
- cup chopped toasted walnuts
- 1 1
- pint sliced strawberriew.
- 1 1
- cup vegetable oil
- 3/4 3/4
- cup sugar
- 1/2 1/2
- cup red wine vinegar
- 1/2 1/2
- tsp. salt
- 1/2 1/2
- tsp. paprika
- 1/4 1/4
- tsp. pepper
Grilled Chile-Lime Flank Steak
By charlotteh371
Step 1 Preheat grill to high (450°F to 550°F)
Garlic and Herb Cheese Bombs
By charlotteh371
Preheat oven to 400°F. Separate biscuits
- 2 cans (7.5 oz. each) refrigerated biscuits
- 4 oz. Mozzarella cheese, cut into 20 cubes
- 4 tbsp. butter, melted
- 1/2 tsp. Italian seasoning
- 1/2 tsp. garlic powder
Caprese Stuffed Shells
By charlotteh371
1.Preheat the oven to 375°
- 12 ounces jumbo shells
- 2 cups fresh whole milk ricotta cheese
- 8 ounces mozzarella, shredded (about 1 3/4 cups)
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 2 roma tomatoes, chopped and patted dry with paper towels
- Salt
- Freshly ground pepper
- 2 large eggs, beaten
- 3 1/2 cups Classic Marinara (link in post), or jarred sauce
- 1/4 cup heavy cream
Crockpot Chicken Tacos
By charlotteh371
Dump all ingredients into a crockpot and give it a little stir to blend the seasoning with the salsa
- 1 1oz Envelope Taco Seasoning*
- 6 Boneless, Skinless Chicken Breasts, thawed
- 1 16oz jar Salsa*
Orzo with Grilled Shrimp, Summer Vegetables, and Pesto Vinaigrette
By charlotteh371
Servings: Makes 6 servings Serve this cold or at room temperature—perfect for a picnic or barbecue
- 8 ounces orzo (about 1 1/3 cups)
- 6 1/2 tablespoons extra-virgin olive oil, divided
- 4 tablespoons red wine vinegar, divided
- 2 medium zucchini or summer squash (about 9 ounces total), cut lengthwise into 1/4-inch-thick slices
- 1 red or yellow bell pepper, quartered
- 3 tablespoons purchased pesto
- 2 tablespoons fresh lime juice
- 1 pound uncooked large shrimp, peeled, deveined
- 2 heirloom tomatoes (8 to 10 ounces total), cored, cut into 1/2-inch cubes (about 2 cups)
- 1/2 cup thinly sliced fresh basil leaves plus sprigs for garnish
- 1 8-ounce ball fresh mozzarella cheese, cut into 1/2-inch cubes
Gwyneth Paltrow's Chicken Kimchi Lettuce Cups
By charlotteh371
combine chickpea liquid, lemon juice and ¼ teaspoon salt in a blender
- ¼ cup liquid from 1 (15-oz.) can organic chickpeas
- 1 tsp. fresh lemon juice (from 1 lemon)
- 1½ tsp. kosher salt, divided
- ¾ cup canola or grape-seed oil
- 3 boneless, skinless chicken breasts
- 1 medium white onion, quartered
- ½ tsp. whole black peppercorns
- 1½ cups store-bought kimchi, chopped
- 6 scallions, thinly sliced
- 2 heads butter lettuce, leaves separated
- Fresh cilantro leaves, for garnish
TURKEY STUFFED PEPPERS
By charlotteh371
INSTRUCTIONS To prepare the peppers, slice the tops off and remove any veins or seeds inside
- GREDIENTS
- 4 whole bell peppers, any color
- 1 T olive oil
- 1 pound ground turkey, dark meat recommended
- ½ yellow onion, diced
- 1 clove garlic, minced
- 1 small zucchini, diced
- 15 ounces diced tomatoes, drained
- ¼ tsp salt, more or less to taste
- 4 slices pepper jack cheese.
Sheet Pan Hoisin Chicken
By charlotteh371
Preheat oven to 400°F degrees
- 2 (6-ounce) skinless, boneless chicken breasts
- 1 cup (8 ounces) small Yukon Gold or red potatoes, halved or quartered
- 2 large carrots, sliced into rounds
- 2 cups broccoli florets
- 1 red bell pepper, cut into chunks
- 1 cup cauliflower florets
- 2 tablespoons olive oil
- salt and black pepper to taste
- For the sauce
- 1/4 cup hoisin sauce
- 1/3 cup reduced sodium soy sauce
- 1 tablespoons honey
- 1 tablespoon rice wine vinegar
- 2 teaspoons sesame oil
- 2 cloves garlic, minced
- 1/2 teaspoon grated or minced ginger
- 1/2 tablespoon corn starch
Eggplant and mozzarella Rollups
By charlotteh371
To cut the eggplant into thin, even lengthwise slices, use a sturdy stainless steel French mandoline or an inexpens...
- All-purpose flour, for dredging
- 3 large eggs, lightly beaten
- Pure olive oil, for frying
- One 1-pound eggplant, peeled and sliced lengthwise 1/8 inch thick
- Salt and freshly ground pepper
- 3 ounces thinly sliced prosciutto
- 1/4 pound fresh mozzarella, cut into about 24 strips