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Recipes
Vegetable Soup
By charlotteh371
Heat olive oil in a large pot over medium heat
- 2 1/2 Tbsp olive oil
- 1 1/2 cups chopped yellow onion (1 medium)
- 2 cups peeled and chopped carrots (about 4)
- 1 1/4 cups chopped celery (about 3)
- 4 cloves garlic , minced
- 4 (14.5 oz) cans low-sodium chicken broth or vegetable broth
- 2 (14.5 oz) cans diced tomatoes (undrained)
- 3 cups peeled and 1/2-inch thick diced potatoes (from about 3 medium)
- 1/3 cup chopped fresh parsley
- 2 bay leaves
- 1/2 tsp dried thyme
- Salt and freshly ground black pepper
- 1 1/2 cups chopped frozen or fresh green beans
- 1 1/4 cups frozen or fresh corn
- 1 cup frozen or fresh peas
Barefoot Contessa's Jalapeno Cheese Crackers
By charlotteh371
YIELD: 32-34 crackers
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1/8 teaspoon baking powder
- 14 tablespoons (1 3/4 sticks) cold unsalted butter, 1/2 inch-diced
- 5 ounces extra-sharp white Cheddar, grated
- 1 tablespoon minced seeded jalapeno pepper
- 1/4 teaspoon chipotle chili powder
- 3 tablespoons ice water
- 1 egg beaten with 1 tablespoon milk, for egg wash
- Fleur de sel or sea salt
Pomegranate, Pear, Pecan, & Brie Salad ~ AKA, Thanksgiving Salad
By charlotteh371
To prepare Balsamic Vinaigrette, measure all of the ingredients into a mason jar
- FOR THE BALSAMIC VINAIGRETTE:
- 2/3 cup extra-virgin olive oil
- 1/4 cup good-quality balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon lemon juice
- 1 clove garlic, pressed or finely minced
- 1/4 teaspoon salt, plus additional to taste
- Freshly ground black pepper, to taste
- FOR THE SALAD:
- 3 medium (ripe, yet firm) D'Anjou pears, thinly sliced
- Juice of 1/2 lemon (more, as needed)
- 16 ounces salad greens (such as spring mix, with or without baby spinach)
- 8 ounces Brie, thinly sliced and cut into 1-inch pieces
- Seeds from 1 large pomegranate
- 1 1/2 cups pecan halves, toasted
Light Pasta Bake with Chicken Sausage, Mozzarella, Spinach & Tomatoes
By charlotteh371
-Preheat oven to 375 degrees
- For 5-6 servings
- 10 ounces whole wheat penne pasta
- 1 lb spicy Italian chicken sausage
- 1 5-6 oz. bag baby spinach
- 2 cloves garlic, minced
- 1 cup chopped grape tomatoes
- 1 cup prepared tomato sauce (e.g., Prego)
- 3/4 cup plain greek yogurt
- 1/4 cup milk
- 1 and 1/4 cups shredded mozzarella cheese (or less if desired)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp red pepper flakes (less or none if you don't like spicy)
Italian Dressing Caramelized Chicken
By charlotteh371
Preheat your oven to 350 degrees
- 2.5 lbs-3 lbs Chicken Breast
- 1 packet (.7 ounce) of dried italian dressing mix
- 1/2 cup packed brown sugar
Pumpkin Spice Coffee Crumb Cake
By charlotteh371
Preheat oven to 350. Using a stand or hand mixer, mix together cake mix, pudding mix, water, and oil
- For the Glaze:
- 1 box yellow cake mix
- 2 3.4oz boxes of instant vanilla pudding
- 1 c water
- 1/2 c vegetable oil
- 1/2 c pumpkin puree
- 4 eggs
- 1 c packed brown sugar
- 1 tbsp pumpkin pie spice*
- 1 c powdered sugar
- 2 tbsp milk**
- 1/2 tsp vanilla extract
Italian Meatloaf
By charlotteh371
In a small skillet, heat the olive oil over med
- 1 lb. ground beef
- 1/2 lb. ground mild Italian sausage
- 1 small onion, finely chopped
- 1/2 C. chopped bell pepper
- 1 tsp. olive oil
- 1 tsp. Worcestershire sauce
- 1 clove garlic, minced
- 1/2 tsp. oregano
- 1/2 tsp. basil
- 1/2 tsp. parsley
- 1 egg, beaten
- 3/4 C. Italian bread crumbs
- 2 slices white bread, crumbled
- 1 T. milk
- 8 oz. shredded mozzarella cheese, reserve 3/4 C. for topping
- 1/4 C. parmesan cheese
- 1 C. marinara sauce, plus 1/2 -3/4 C. more for topping
Shrimps and Avocado Spaghetti
By charlotteh371
In a large saucepan, heat some water with salt over high heat
- 500 g spaghetti
- 1 large ripe avocado
- 5 tablespoons olive oil (3+2)
- 2 tablespoons lemon juice
- 3 tablespoons parmesan cheese grated
- 3 tablespoons garlic minced
- 2 tablespoons butter
- 3 tablespoons fresh parsley chopped
- 500 g shrimps peeled
- 1 teaspoon chili powder
- Salt and pepper to taste
Jamie's Minestrone
By charlotteh371
Directions In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes
- Ingredients
- 3 tablespoons olive oil
- 3 cloves garlic, chopped
- 2 onions, chopped
- 2 cups chopped celery
- 5 carrots, sliced
- 2 cups chicken broth
- 2 cups water
- 4 cups tomato sauce
- 1/2 cup red wine (optional)
- 1 cup canned kidney beans, drained
- 1 (15 ounce) can green beans
- 2 cups baby spinach, rinsed
- 3 zucchinis, quartered and sliced
- 1 tablespoon chopped fresh oregano
- 2 tablespoons chopped fresh basil
- salt and pepper to taste
- 1/2 cup seashell pasta
- 2 tablespoons grated Parmesan cheese for topping
- 1 tablespoon olive oil
Grilled Salmon with Garlic, Lemon, and Basil
By charlotteh371
To prepare sauce, combine first 5 ingredients in a small bowl; set aside
- Sauce:
- 2 tablespoons chopped fresh basil
- 2 tablespoons fresh lemon juice
- 1 tablespoon extravirgin olive oil
- 1/2 teaspoon grated lemon rind
- 2 garlic cloves, minced
- Salmon:
- Cooking spray
- 4 (6-ounce) salmon fillets
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper