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Recipes
Pita Chips with Eggplant Caviar
By charlotteh371
Preheat oven to 350°. To prepare pita chips, split pitas; cut each half into 8 wedges
- Pita chips:
- 4 (6-inch) pitas
- Cooking spray
- 1/4 teaspoon salt
- Caviar:
- 1 eggplant, cut in half lengthwise (about 1 1/2 pounds)
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons minced shallots
- 1 tablespoon capers, drained and chopped
- 2 tablespoons extravirgin olive oil
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 canned anchovy fillets, patted dry and minced
- 1 garlic clove, minced
- Parsley sprigs
- Lemon wedges (optional)
Grandma’s Zeppoles
By charlotteh371
This is as easy as making a pancake batter! Crack your two eggs into the mixing bowl and beat until foamy
- Ingredients:
- 2 eggs
- 1 cup of unsifted flour
- 2 1/2 teaspoons of baking powder
- dash of salt
- 1/4 cup of granulated sugar
- 1 cup of whole milk ricotta cheese (1/2 lb)
- 1 teaspoon of vanilla extract
- Confectioners Sugar for Dusting or maybe Cinnamon Sugar
- Canola or vegetable oil for frying (this is oil you can reuse…just store it in a mason jar when you are done : ) Just pour the oil 2 inches high in whatever frying pan you are using.
7-Layer Greek Dip
By charlotteh371
With an electric mixer, combine the cream cheese, seasoning, garlic, and lemon juice until light and fluffy
- 1 8-oz. package cream cheese, softened (I used low-fat)
- 1 tsp. dill weed or Greek seasoning (salt free–go for a mix that just has herbs)
- 3 cloves garlic, minced or pressed
- 2 tsp. lemon juice
- 1 1/2 c. hummus
- 1 c. seeded, diced cucumbers
- 1 c. seeded, diced tomatoes
- 1/2 c. chopped Kalamata olives
- 1/3 c. chopped green onions (about 3 green onions completely chopped)
- 1/2 c. crumbled Feta cheese
- 1/8-1/4 c. minced fresh parsley
White Pizza Dip
By charlotteh371
Preheat oven to 400 degrees F
- 1 pint grape tomatoes, tomatoes cut in half
- 1 teaspoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 (12 ounces) blocks cream cheese, softened
- 8 ounces mozzarella cheese, freshly grated
- 8 ounces provolone cheese, freshly grated
- 1/4 cup finely grated parmesan cheese + more for garnish
- 4 garlic cloves, minced or pressed
- 1/4 cup freshly chopped basil leaves
- 2 tablespoons freshly chopped thyme leaves
- 1/2 tablespoon freshly chopped oregano leaves
- crackers, bread or chips for serving
Jalapeno Garlic Tilapia by Johnny Carino's
By charlotteh371
Dredge the tilapia filets in the flour, and add them with the melted margarine and garlic to a medium temperature s...
- 2 (4 ounce) tilapia fillets
- 1 ⁄2 cup white flour
- 2 ounces melted margarine
- 1 teaspoon chopped garlic
- 1 ⁄4 cup diced jalapeno
- 1 cup chopped de-stemmed spinach
- 1 pinch salt
- 1 pinch pepper
- 1 pinch garlic salt
- 4 ounces heavy cream
- 1 ⁄4 cup lemon butter
- 5 ounces angel hair pasta
- 1 teaspoon fresh parsley
- 1 ⁄8 cup diced roma tomato
Enchilada Casser-Ole! Recipe
By charlotteh371
Yields: 8 servings
- 1 1
- pound lean ground beef (90% lean)
- 1 1
- large onion, chopped
- 2 2
- cups salsa
- 1 1
- can (15 ounces) black beans, rinsed and drained
- 1/4 1/4
- cup reduced-fat Italian salad dressing
- 2 2
- tablespoons reduced-sodium taco seasoning
- 1/4 1/4
- teaspoon ground cumin
- 6 6
- flour tortillas (8 inches)
- 3/4 3/4
- cup reduced-fat sour cream
- 1 1
- cup (4 ounces) shredded reduced-fat Mexican cheese blend
- 1 1
- cup shredded lettuce
- 1 1
- medium tomato, chopped
- 1/4 1/4
- cup minced fresh cilantro
Steak with Mediterranean Brussels Sprouts
By charlotteh371
preheat the oven to 400. season steak on both sides with salt and pepper
- 1 lb grass fed flank steak, trimmed
- coarse kosher salt
- freshly ground black pepper
- 1/2 cup balsamic vinegar
- 1/4 cup olive oil
- 1 tbsp. Dijon mustard
- 8 rosemary sprigs
- 11 garlic cloves
- 1 1/2 lbs Brussels sprouts, trimmed and halved
- 1/4 cup kalamata olives, pitted
- 2 tbsp. oil packed sundried tomatoes, minced
- 1/2 tsp crushed red pepper flakes
- 2 tbsp. pine nuts
No Fuss Shredded Beef Tacos
By charlotteh371
Layer half the onion rings into the bottom of a slow cooker
- 1 large yellow onion, sliced into thin rings
- 1 (3 pound) boneless beef chuck roast, trimmed
- 2 (14.5 ounce) cans chili-seasoned diced tomatoes
- 1 (14 ounce) can beef broth
- 1 cup cold coffee
- 1 (4 ounce) can diced green chiles
- 2 jalapeno peppers, sliced (optional)
- 4 cloves garlic, chopped
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Spiced Chickpeas and Greens Frittata
By charlotteh371
PREPARATION Preheat oven to 350°F
- 12 large eggs
- 1 1/2 cups chopped tender herbs (such as basil, cilantro, and/or parsley)
- 3/4 cup sour cream
- 1/2 tsp. crushed red pepper flakes
- 1 tsp. kosher salt, plus more
- 4 Tbsp. extra-virgin olive oil, divided
- 2 (15.5-oz.) cans chickpeas, rinsed,patted dry
- 2 tsp. medium curry powder
- 1 medium onion, finely chopped
- 6 garlic cloves, 5 thinly sliced, 1 whole
- 1 small bunch hardy greens (such as mustard, kale, or Swiss chard), ribs and stems removed, leaves torn into 2" pieces
- 2/3 cup mayonnaise
Spiced Mayonnaise
By charlotteh371
Stir together broth and saffron; let stand 5 minutes
- 1/4 cup Gulf Coast Seafood Stew broth*
- Pinch of ground saffron (optional)
- 1 cup mayonnaise with olive oil (such as Hellmann's with Olive Oil)
- 2 garlic cloves, minced