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Recipes
Buttermilk Roast Chicken
By charlotteh371
In the measuring up of the buttermilk, whisk it with the garlic, salt, sugar, paprika and lots of freshly ground b...
- 2 cups buttermilk
- 5 garlic cloves, peeled and smashed
- 1 tablespoon kosher salt
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons paprika, plus extra for sprinkling (I used smoked)
- Lots of freshly ground black pepper
- 2 1/2 to 3 pounds chicken parts (I used 3 thighs and 6 legs)
- Drizzle of olive oil
- Flaked or coarse sea salt, to finish
- 3 teaspoons goose/duck fat (optional)
- Chopped coriander (optional, parsley or thyme works well too)
Oven Braised Chicken Cacciatore with Rosemary Recipe
By charlotteh371
Preheat oven to 350 degrees
- 2 1/2 tablespoons olive oil, divided
- 2 red bell peppers, sliced
- 2 green bell peppers, sliced
- 1 large onion, sliced
- 3 cloves garlic, chopped
- 2 celery stalks, sliced
- 2 8-ounce packages mushrooms, sliced
- 2/3 cup red wine
- 1 cup chicken broth
- 1 28-ounce box or can tomato sauce
- 4 sprigs fresh rosemary
- 5 pounds chicken on the bone (I used drumsticks and thighs)
- salt and pepper, to taste
- garlic powder, to taste
- chopped parsley, for garnish, optional
Goddess Bowls
By charlotteh371
DIRECTIONS Roast asparagus: Preheat oven to 425°
- 1/2 lb. asparagus, ends trimmed
- 2 tbsp. extra-virgin olive oil, divided
- kosher salt
- Freshly ground black pepper
- 1 lb. boneless skinless chicken breasts
- 1 tsp. garlic powder
- 1 tsp. dried oregano
- FOR THE DRESSING
- 1 c. mayonnaise
- 1 c. Greek yogurt
- 1 1/2 c. chopped basil leaves
- 1/2 c. chopped parsley
- 1/4 c. chopped chives (plus more for garnish)
- 1/4 c. lemon juice
- 2 cloves garlic, coarsely chopped
- FOR THE BOWLS
- 4 c. cooked brown rice
- 1 avocado, sliced
- 1 c. halved cherry tomatoes
Jalapeño-Cheddar Popovers
By charlotteh371
Savory Jalapeño-Cheddar Popovers feature a little kick of heat that we know you'll love
- 3 large eggs, at room temperature $
- 1 cup all-purpose flour
- 1 cup milk, at room temperature $
- 3 tablespoons butter, melted $
- 1/2 teaspoon kosher salt
- 1/4 cup (1 oz.) shredded sharp Cheddar cheese $
- 1 tablespoon minced seeded jalapeño pepper (about 1 pepper)
- Vegetable cooking spray
Greek Power Bowls
By charlotteh371
DIRECTIONS In a large skillet over medium-high heat, heat oil
- FOR THE BOWLS
- 1 tbsp. extra-virgin olive oil
- 2 boneless skinless chicken breasts
- 1 tsp. oregano
- kosher salt
- Freshly ground black pepper
- 2 c. cooked quinoa or brown rice
- 1 c. halved cherry or grape tomatoes
- 1/2 cucumber, chopped
- 1 avocado, thinly sliced
- 1/2 c. halved kalamata olives
- 3/4 c. crumbled feta
- Fresh dill, for garnish
- FOR THE DRESSING
- 2 tbsp. red wine vinegar
- Juice of 1/2 lemon
- 1 tsp. dried oregano
- kosher salt
- Freshly ground black pepper
- 1/4 c. extra-virgin olive oil
Red Velvet Blondies
By charlotteh371
Preheat oven to 350°. Grease a 9”-x-13” baking pan with cooking spray
- 3/4 c. unsalted butter, softened
- 1 c. sugar
- 1/2 c. brown sugar
- 2 eggs
- 2 tsp. vanilla
- 2 c. flour
- 1/4 c. Unsweetened cocoa powder
- 1 tsp. baking soda
- 1 tbsp. red food coloring
- 1 tsp. kosher salt
- Icing
- 16 oz. cream cheese, softened
- 1/2 c. unsalted butter, softened to room temperature
- 3 c. powdered sugar
- 1 tsp. vanilla extract
Garlic Parmesan Shrimp
By charlotteh371
1.Arrange peeled shrimp in a 11 x 7-inch baking dish
- 24 large shrimp (peeled and deveined)
- 1/4 cup olive oil
- 1/4 cup chopped fresh parsley
- 3 garlic cloves (minced)
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon black pepper
- 1/2 cup melted butter
- 1/2 cup toasted Italian breadcrumbs
- 1/2 cup freshly grated Parmesan cheese
Shrimp, tomato, and spinach pasta in garlic butter sauce
By charlotteh371
Heat a large skillet on medium-high heat, add 1 tablespoon butter and 1 tablespoon olive oil until melted
- 1 pound fresh shrimp, uncooked, shelled and deveined
- 5 medium tomatoes, fresh, chopped into large cubes
- 1 cup cooked spinach
- 5 garlic cloves, minced
- 3 or 4 tablespoons butter
- 1 tablespoon olive oil
- 1/4 small lemon
- salt
- 1/2 teaspoon crushed red pepper (or more)
- paprika
- 10 oz fettuccine pasta
- 1/2 cup Parmesan cheese, grated, for serving
Broccoli and Cheese Stuffed Tilapia
By charlotteh371
•Thaw fish, if frozen. Rinse fish and pat dry with paper towels
- 4 oz fresh or frozen skinless sole, flounder, or other fish fillets, about 1/4 inch thick
- 1 cup frozen cut broccoli, thawed
- 1 Egg, Whole
- 256 g g) Cream Cheese Chive & Onion Light
- 1/4 cup grated Parmesan cheese
- 3/4 cup Stuffing Mix
- 2 tablespoons milk
- 2 tablespoons dry white wine
Aunt Beth's Tomato Tarts
By charlotteh371
Fill shells and bake at 350 for 10 to 15 minutes until cheese is melted
- 1 ~ 10 ounce can original Rotel tomatoes with green chillies, DRAINED.
- 1 cup mayonnaise
- 1 ~ 3 ounce package real bacon bits (Hormel)
- 1 cup shredded swiss cheese
- 3 ~ 1.9 ounce packages of fillo shells, thawed (mini shells in the freezer section.