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Recipes
Do-ahead Tortellini Salad
By charlotteh371
Makes: 12 servings
- Dressing:
- 1 package (9 ounces) refrigerated cheese tortellini
- 1 package (9 ounces) refrigerated spinach tortellini
- 1 pound green beans, trimmed and cut into 1-1/2-inch pieces
- 1 small red onion, diced
- 1/2 cup pitted Kalamata olives, diced (optional)
- 1 cup quartered grape tomatoes
- 1/2 cup extra-virgin olive oil
- 1 teaspoon minced garlic
- 1 tablespoon balsamic vinegar
- 2 tablespoons white wine vinegar
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Spicy Pork-and-Bell Pepper Tacos
By charlotteh371
Yield: 6 servings
- 1 1/2 pounds pork tenderloin, trimmed and cut into 1/2-inch strips $
- 1 1/2 teaspoons dried Italian seasoning
- 1/2 teaspoon ground red pepper
- 1/4 teaspoon salt $
- 4 teaspoons vegetable oil, divided $
- Cooking spray $
- 1 1/2 cups red bell pepper strips (about 1 large) $
- 1 1/2 cups green bell pepper strips (about 1 large) $
- 1 1/2 cups yellow bell pepper strips (about 1 large) $
- 1 1/2 teaspoons bottled minced garlic
- 1/4 teaspoon salt $
- 6 (8-inch) fat-free flour tortillas $
- 3/4 cup (3 ounces) shredded reduced-fat cheddar cheese $
- 3/4 cup bottled salsa $
- Lime wedges (optional) $
Apple and Cranberry Pandowdy
By charlotteh371
Step 1 Make crust: In a food processor, pulse flour, sugar, and salt until combined
- For the Crust
- 3/4 cup all-purpose flour (spooned and leveled), plus more for rolling
- 1/4 teaspoon granulated sugar
- 1/4 teaspoon coarse salt
- 6 tablespoons (3/4 stick) cold unsalted butter, cut into pieces
- 1 to 2 tablespoons ice water
- For the Filling
- 3 Rome apples (1 1/2 pounds), peeled, cored, and cut into 1/2-inch slices
- 4 McIntosh apples (1 1/2 pounds), peeled, cored, and cut into 1/2-inch slices
- 1 cup cranberries (thawed if frozen)
- 1/3 cup packed light-brown sugar
- 1 tablespoon fresh lemon juice
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter, cut into pieces
- 1 tablespoon heavy cream
- 2 teaspoons coarse sugar
NY Strip Steaks
By charlotteh371
Preheat the oven to 275 degrees F
- Two 8-ounce New York strip loin steaks
- Kosher salt
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 tablespoons unsalted butter, at room temperature
- 1 small bunch fresh thyme sprigs
- Sea salt, for sprinkling
Chickpea Burgers
By charlotteh371
Process chickpeas in a food processor until finely chopped
- 2 (15 oz.) cans chickpeas, drained 1⁄2 cup quick-cooking oats
- 1 ⁄2 cup chopped green olives or dill pickles
- 1 carrot, finely diced and blanched*
- 2 TBSP. greens onions,thinly sliced
- 1 level TBSP. white (mild) miso
- 2 TBSP. soy sauce or tamari
- 2 TSP. prepared mustard
- 2 TSP. maple syrup
- 1 ⁄2 cup cornmeal
- 1 ⁄2 TSP. salt
- 6 TBSP. safflower oil
Honey Garlic Chicken Wings
By charlotteh371
Heat honey, lemon juice, water, soy sauce, vinegar, garlic and ginger in a small saucepan over medium-high heat
- 3 lbs chicken wings, separated
- 1/3 cup Honey
- 1/4 cup Lemon Juice
- 1/4 cup water
- 2 Tbsp Coconut Aminos or Reduced Sodium Tamari Soy Sauce
- 2 Tbsp Apple Cider Vinegar
- 2 tsp Garlic Powder
- 3/4 tsp Ground Ginger
Creamy Crockpot Hot Cocoa {Best Ever!}
By charlotteh371
Stir together the whipping cream, milk, vanilla, and chocolate chips in a crockpot
- 1.5 cups whipping cream
- 1 14oz can sweetened condensed milk
- 6 cups milk
- 1 teaspoon vanilla
- 2 cups of chocolate chips (milk chocolate OR semi-sweet depending on how sweet you like it. I have a heck of a sweet tooth, and I love the milk chocolate, but others prefer the semi-sweet)
Chicken Cordon Bleu Soup
By charlotteh371
in a large saucepan melt butter and then add the flour to make a roux
- 1/4 cup butter
- 1/4 cup flour
- 2 1/2 cups half and half
- 2 1/2 cups milk
- 1 tbs chicken base, or two chicken bullion cubes crushed
- 8 oz cream cheese, softened
- 2 1/2 cups chopped rotisserie chicken (cooked chicken breast will work)
- 1/2 cup cooked and chopped bacon
- 1 cup cubed ham
- 2 cups grated swiss cheese
Martina McBride's Creamy Chicken Tortilla Soup
By charlotteh371
Directions: 1. Preheat the oven to 350˚F
- 1 1⁄4 pounds boneless, skinless chicken breasts
- 1 teaspoon kosher salt
- 1⁄2 teaspoon black pepper
- 4 cups (32 ounces) chicken broth
- 1 tablespoon canola oil
- 1 medium yellow onion, chopped
- 1 jalapeno, seeded and chopped
- 3 garlic cloves, chopped
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 (14.5-ounce) can tomatoes with diced green chiles, undrained
- 1⁄3 cup masa harina
- 1 1⁄3 cups milk
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (16-ounce) can pinto beans, drained and rinsed
- 1 cup fresh or frozen corn
- 2⁄3 cup heavy cream
- 1⁄3 cup sour cream
- Garnishes: shredded cheese, sour cream, diced avocado, cilantro, lime wedges, corn tortilla chips, hot sauce
Whipped Cream
By charlotteh371
Make sure you use a metal bowl and freeze the bowl for at least 10 minutes before beating the heavy cream
- In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.