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Recipes
Slow-Cooker Spicy Buffalo Chicken Sandwiches
By charlotteh371
Preheat a 5- to 6-quart slow cooker
- 1 tablespoon extra-virgin olive oil
- 2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- Kosher salt and freshly ground pepper
- 1 onion, finely chopped
- 3 garlic cloves, chopped
- 1 red bell pepper, finely chopped
- 1 can (14.5 ounces) crushed tomatoes
- 1/4 cup hot-pepper sauce
- 3 tablespoons Worcestershire sauce
- 2 tablespoons yellow mustard
- 1 tablespoon unsulfured molasses
- 8 hamburger buns, for serving
- Pickled vegetables, for serving
Better Baked Ziti
By charlotteh371
preheat oven to 400 degrees
- 8 oz uncooked ziti pasta
- 2 tbsp. olive oil
- 1 cup chopped onion
- 3 cups chopped fresh zucchini
- 2 cups chopped fresh tomato
- 2 tbsp. minced garlic
- 1 1/2 cups part skim mozzarella cheese, divided
- 2 tsp Italian seasoning
- 1/4 tsp crushed red pepper flakes
- 3/4 tsp salt, divided
- 1/2 cup part skim ricotta cheese
- 1 egg
Cracker Barrel’s Hash Browns Casserole
By charlotteh371
Preheat oven to 350°F and spray an 11 x 14 baking dish with cooking spray
- 2 lbs frozen hash browns
- 1/2 cup margarine or butter, melted
- 1 (10 1/4 ounce) can cream of chicken soup
- 1 pint sour cream
- 1/2 cup onion, peeled and chopped
- 2 cups cheddar cheese, grated
- 1 teaspoon salt
- 1/4 teaspoon pepper
Italian Three-Bean Chili
By charlotteh371
serves 6
- 1 1
- medium red onion, chopped (1/2 cup)
- 1 1
- clove garlic, minced
- 2 tablespoons
- olive oil
- 1 15 ounce can
- tomato sauce
- 1 15 ounce can
- black beans, rinsed and drained
- 1 15 - 16 ounce can
- great Northern beans, rinsed and drained
- 1 14 1/2 ounce can
- diced tomatoes
- 1 cup
- frozen green soybeans
- 1 4 1/2 ounce can
- diced green chile peppers
- 1/2 cup
- water
- 1 tablespoon
- balsamic vinegar
- 1/3 cup
- sliced pitted ripe olives
- 2 tablespoons
- snipped fresh cilantro
- Hot cooked rice, pasta, or couscous
- Shredded mozzarella cheese (optional)
Gwyneth Paltrow’s Spring Veggie Ramen
By charlotteh371
Serves: 4
- 1 tbsp. plus 1 tsp. finely grated ginger
- 1/2 cup ponzu
- 4 large eggs
- 12 oz. ramen noodles, cooked and drained
- 20 sugar snap peas, cut into 1/2-in. slices
- 8 shiitake mushrooms, thinly sliced
- 12 baby bok choy, cut into 1-in. pieces
- 2 tbsp. lemon zest
- 4 scallions, thinly sliced
Oven-Toasted Mini Pierogies
By charlotteh371
Directions Preheat oven to 425°F
- 1 box (12.84 oz.) Mini Four Cheese Medley or your favorite variety of Mrs. T's® Mini Pierogies
- 2 cups plain breadcrumbs
- 1 tablespoon dried parsley
- 1 tablespoon dried basil
- 2 teaspoons garlic powder
- 1 tablespoon paprika
- Salt and pepper
- 3 eggs
- Cooking spray
- Marinara sauce or ranch dressing, for serving
Best Dressing
By charlotteh371
Whisk together all ingredients
- 1/3 cup extra virgin olive oil (I used Carapelli)
- 2 tablespoons apple cider vinegar (or red wine vinegar)
- 2 tablespoons honey
- 1/2 tablespoon Dijon mustard
- 1/2 tablespoon tamari sauce (or soy sauce)
- 1 tablespoon poppy seeds
- 1 tablespoon sesame seeds
- 1-2 teaspoons seasoned salt (more or less to taste)
- 1/4 teaspoon black pepper
- 1/2 small white onion, minced
- 1 small clove garlic, grated on a microplane
Ham and Cheese Puff Pancake
By charlotteh371
In a medium bowl, whisk together milk, flour, eggs, and salt until smooth
- 1/4 cup butter,for pan
- 1 cup milk, room temperature
- 1 cup flour
- 4 large eggs, room temperature
- 1/4 tsp. salt
- 1 cup diced ham
- 1-2 c ups shredded cheese (I used about 1 1/2 cups of Gruyere)
- 1 tsp. dried or 1 Tbsp. fresh herbs
Parmesan Pesto Tilapia
By charlotteh371
1.Preheat the broiler. Pat the tilapia dry with a paper towel
- 4 6-ounce tilapia filets
- 1/4 cup basil pesto
- 1/2 cup freshly grated Parmesan cheese
- 1 cup fresh chopped tomatoes
- salt, pepper, lemon juice, melted butter
Caprese Pizza Dip
By charlotteh371
Preheat oven to 425 degrees
- 1 pint/2 cups grape tomatoes, halved
- 1 tbsp + 2 tsp olive oil
- 2 cloves garlic, minced
- 8 ounces cream cheese, softened at room temp
- 10 ounces shredded mozzarella cheese
- 1/4 cup + 2 tbsp grated parmesan cheese
- 1/4 cup basil leaves, chopped roughly
- Salt and pepper to taste
- A pinch of dried oregano