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Recipes
Basil Pesto Potato Salad with Tomatoes and Mozzarella
By charlotteh371
Boil the potato chunks in a large pot of water until they are tender when pierced with a fork, but not falling ap...
- 2 lbs. potatoes, scrubbed and cut in bite-sized pieces
- 1/3 cup basil pesto, homemade (see below for recipe) or your favorite pesto
- 6 oz. grape or cherry tomatoes, cut in half lengthwise
- 3 oz. fresh mozzarella, cut into chunks
- 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground pepper
Toasted Ravioli
By charlotteh371
Yields: 4-6 servings
- 3/4 to 1 3/4 to 1
- pound small fresh ravioli (meat and/or cheese)
- 3 3
- large eggs, beaten
- 1 1/2 1 1/2
- cups milk
- 2 2
- cups breadcrumbs
- 3 3
- tablespoons finely chopped fresh parsley
- 1 1
- teaspoon finely chopped fresh rosemary
- Kosher salt and freshly ground pepper
- Vegetable oil, for frying
- 1/2 1/2
- cup grated parmesan cheese
- Marinara sauce, for dipping
- Spread the ravioli on a baking sheet and freeze until hard, 20 to 30 minutes.
Orecchiette with Baked Mini Chicken Meatballs in Tomato Cream Sauce
By charlotteh371
Meatballs 1.In a large mixing bowl, combine Panko with milk
- Meatballs
- 1/2 cup Panko
- 1/4 cup milk
- 1/2 lb. ground chicken
- 1 egg
- 2 Tbsp. grated or shredded (in food processor) onion
- 1 Tbsp. fresh minced parsley
- 1 Tbsp. sour cream
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- Pasta + Sauce
- 2 cups uncooked orecchiette pasta
- 1/4 - 1/3 cup reserved pasta water*
- 1 cup jarred Tomato Basil pasta sauce (I used this brand - it has clean ingredients)
- 1/2 cup heavy cream
- 1/2 cup mini mozzarella balls ("pearls"-found next to fresh mozzarella)
- fresh chopped parsley or basil
Cracker Barrel Pancakes
By charlotteh371
1) Preheat your griddle or pan
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 egg
- 2 cups of full fat buttermilk*
- Vegetable oil for cooking
- Land O' Lakes whipped butter (in the tub) for serving
- Maple syrup for serving (I use 100% real maple syrup).
Orange-Cranberry Bundt Cake
By charlotteh371
Heat oven to 350°. Coat a 10" Bundt pan with cooking spray and dust with 1 tbsp flour
- Vegetable oil cooking spray
- 3 cups plus 1 tbsp all-purpose flour, divided
- 2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 eggs
- 3/4 cup lowfat buttermilk
- 1/3 cup olive oil
- 1/3 cup freshly squeezed orange juice
- 2 teaspoons orange zest
- 1 teaspoon vanilla extract
- 1/2 cup dried cranberries, coarsely chopped
- 1 cup confectioner's sugar
- 3 tablespoons Grand Marnier orange liqueur
Vegetarian Four Cheese Lasagna
By charlotteh371
This is a mouth tingling recipe with ricotta, feta, eggplant, tomato, pesto, pumpkin, Parmesan and mozzarella
- 2 cups peeled and diced pumpkin
- 1 eggplant, sliced into 1/2 inch rounds
- 5 tomatoes
- 1 pint ricotta cheese
- 9 ounces crumbled feta cheese
- 2/3 cup pesto
- 2 eggs, beaten
- salt and pepper to taste
- 1 (15 ounce) can tomato sauce
- fresh pasta sheets
- 1 1/3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
Cheddar Guinness Dip
By charlotteh371
Combine the cream cheese, shredded cheddar, mustard and half & half in the bowl of a food processor
- 8 ounces cream cheese, softened
- 2 1/2 cups shredded sharp cheddar cheese
- 1 teaspoon Dijon mustard
- 2 tablespoons half & half
- sprinkle of kosher salt
- 1/4 cup Guinness draft beer
- 2 scallions, chopped
- 2 tablespoons chopped fresh parsley {plus, more for garnish}
- dash of hot sauce {sriracha, or tabasco}, or to taste
Philly Cheesy Salsa Dip
By charlotteh371
Spread cream cheese onto microwaveable plate; top with salsa and shredded cheese
- 8 ounces
- low-fat cream cheese, softened
- (Philadelphia)
- 1 cup
- salsa
- (as hot and chunky as you like!)
- 1/2 cup
- Mexican blend cheese, shredded
- (Kraft Tex Mex)
- 2 tablespoons green onions, sliced or 2 tablespoons
- fresh cilantro, chopped
- 1 Spread cream cheese onto microwaveable plate; top with salsa and shredded cheese.
- 2 Microwave on high 45 seconds to 1 minute or until shredded cheese is melted. Sprinkle with onions or cilantro.
Potato Salad with Green Beans, Artichokes, Red Peppers & Olives
By charlotteh371
Tip: For a dressier presentation, make the potato salad with only the scallions, olives, and feta
- 2 Tbs. red-wine vinegar
- 1/2 tsp. dried oregano
- Kosher salt and freshly ground black pepper
- 1/3 cup extra-virgin olive oil
- 1/2 lb. green beans, trimmed and cut into 2-inch lengths
- 1-1/2 lb. red-skinned potatoes, scrubbed and cut into 3/4-inch pieces
- 4 to 5 scallions, finely chopped, white and green parts separated
- 1 14-oz. can water-packed artichoke hearts or bottoms, drained and quartered
- 1/2 cup roasted red pepper strips (about 3 oz.), cut into 2-inch pieces
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup crumbled goat cheese
Caprese Chicken Grilled Cheese Sandwich
By charlotteh371
In a large skillet over medium heat, heat oil
- 2 tbsp. extra-virgin olive oil
- 1 Boneless Skinless Chicken Breast
- 1 tsp. garlic powder
- 1 tbsp. Italian seasoning
- kosher salt
- Freshly ground black pepper
- 2 tbsp. butter, divided
- 4 slices sandwich bread
- 2 c. shredded mozzarella
- 1 plum tomato, sliced
- 6 Fresh basil leaves, torn
- Balsamic glaze, for serving