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Recipes
Creamy Sausage and Spinach Tortellini
By charlotteh371
In a large skillet over medium heat, warm the olive oil, then add the sausage and cook until browned on both sides
- 1 Tablespoon olive oil
- 1/2 lb smoked sausage, sliced into 1/2" rounds
- 2 cloves garlic, minced
- 2 14-oz cans fire-roasted diced tomatoes
- 1/2 cup half-and-half
- 10 oz tortellini
- 2-3 cups baby spinach, roughly chopped
- Salt and Pepper
Pull Apart Flauta Ring
By charlotteh371
Preparation Preheat the oven to 400˚F (200˚C)
- 2 2 2 cups (250 g) chicken, cooked, shredded
- 1 1 1 large yellow onion, chopped
- 1 1 1 red bell pepper, seeded, chopped
- 1 1 1 jalepeno, seeded, chopped
- 2 2 2 cups (200 g) shredded monterey jack cheese, divided
- 2 2 2 cups (200 g) shredded cheddar cheese, divided
- 1/4 1/4 1/4 cup (60 mL) lime juice
- 3 3 3 tablespoons taco seasoning
- 18 18 18 flour tortillas
- fresh cilantro, chopped, for garnish
- guacamole, for serving
- salsa, for serving
Caramel Apple Cheesecake Dessert Dip
By charlotteh371
Beat the Cream Cheese and Confectioners Sugar until slightly fluffy
- 1 Block Cream Cheese, room temperature
- 4 Tablespoons Confectioners Sugar
- Caramel Sundae Sauce
- Mini Chocolate Chips
- Crushed Heath Bar
- Granny Smith Apples, sliced & soaking in lemon juice/water until ready to serve
Chicken and Sun-Dried-Tomato Meatballs
By charlotteh371
In a food processor, pulse the sun-dried tomatoes, 1 garlic clove, half of the jalapeño, 1/2 teaspoon of salt and...
- 4 oil-packed sun-dried tomato halves, drained and blotted dry
- 2 garlic cloves
- 1 large jalapeño—halved, seeded and coarsely chopped
- Kosher salt and freshly ground pepper
- 1/4 cup fine dry bread crumbs
- 1 pound ground chicken breast
- 1 large egg, lightly beaten
- 1 tablespoon fat-free milk
- 1/4 cup all-purpose flour, for dusting
- One 14 1/2-ounce can peeled whole tomatoes with their juices
- 1/2 teaspoon dried oregano
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon chopped flat-leaf parsley
Baked Chicken and Spinach Flautas
By charlotteh371
Yields: 10 servings
- 1 1
- pound boneless, skinless Chicken Thighs (about 4)
- 16 16
- ounces Beer (or chicken broth)
- 2 2
- cups Water
- 1 1
- teaspoon Paprika
- 1 1
- teaspoon Kosher Salt
- 1 1
- teaspoon Garlic Powder
- 1 1
- teaspoon ground Cumin
- 1 1
- teaspoon Chili Powder
- 1 1
- Jalapeno Pepper, minced
- 3 3
- cups Baby Spinach, chopped
- 5 5
- burrito-size Flour Tortillas (9 inches)
- 6 6
- ounces Queso Quesadilla or other melting cheese, shredded
- 1 1
- teaspoon Olive Oil, or cooking spray
- Salsa, for serving
Chocolate Chip Granola Cookies
By charlotteh371
Preheat the oven to 350°
- 1 cup pecans
- 2 cups old-fashioned oats
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 sticks unsalted butter, softened
- 1 1/4 cups packed dark brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/2 cups semisweet chocolate chips
- 1/2 cup dried apricots, cut into 1/4-inch dice
Wine & Cheese Strata
By charlotteh371
Serves 8
- Sauce:
- 1/2 of 16oz loaf French bread, cut into cubes (11 cups)
- 2 cups swiss cheese, shredded
- 1 cup Monterey jack cheese, shredded
- 3/4 cup thinly sliced genoa salami
- 2 green onions, sliced
- 6 eggs
- 2 cups milk
- 1/4 cup dry white wine
- 2 tsp Dijon style mustard
- 1/8 tsp pepper
- 1/2 cup shredded or grated parmesan
- 1 8oz carton sour cream
Grilled Zucchini and Goat Cheese Roll ups
By charlotteh371
Heat a gas grill to high. Brush both sides of the zucchini strips with olive oil and season with kosher salt
- 3 small zucchini, cut into 1/4-inch thick lengthwise strips
- extra-virgin olive oil
- kosher salt
- 3 oz. goat cheese, at room temperature
- 1 Tbs. finely chopped oil-packed sun-dried tomatoes, well drained
- Heaping 1/2 tsp. fresh thyme, chopped
- 2 Tbs. freshly grated Parmigiano Reggiano
White Bean Dip with Herbs
By charlotteh371
In a medium skillet, heat 1/4 cup of the olive oil until shimmering
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 3 garlic cloves, very finely chopped
- 1 teaspoon finely chopped sage
- 1/2 teaspoon finely chopped rosemary
- Two 19-ounce cans cannellini beans, drained
- 2 tablespoons water
- Salt
- Cayenne pepper
- Pita chips, for serving
Lemon Crumb Cake
By charlotteh371
Cake •Sift together the flour, baking powder and salt
- Cake
- 2 1/4 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk
- 4 large egg whites (save the yolks for the lemon curd)
- 1 1/2 cups sugar
- 2 teaspoons grated lemon zest
- 1 stick (8 tablespoons) unsalted butter, at room temperature
- 1 tsp. vanilla
- Filling
- 1/3 cup simple syrup (you will need more simple syrup to brush on the cake)
- 1 package unflavored powdered gelatin
- 1 batch of lemon curd (recipe follows)
- 1 pkg. (8oz) cream cheese, softened
- 3/4 cup whipping cream
- Lemon Curd
- 2 large lemons
- 4 large egg yolks
- 2/3 cup sugar
- 4 tablespoons butter, cold
- Vanilla Crumb Topping
- 1/2 cup flour
- 1/2 cup plus 2 Tbs. powdered sugar
- 5 Tbs. chilled butter cut into small pieces
- 1 tsp. vanilla