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Recipes
Pork Chops Piquant
By vail28
1. Heat 2 T olive oil in skillet over med-high heat
- 5 T olive oil
- 2 lbs. thin-cut pork chops
- salt and pepper
- 1 med. onion, diced
- 6 T red wine vinegar
- 1 c white wine
- capers
- 2 T dijon
Roasted Prime Rib with Sauteed Mushrooms and Mom's Creamy Horseradish Sauce
By vail28
MARINATE: In a food processor, place salt, pepper, garlic, shallots, rosemary, thyme, and olive oil
- FOR THE MEAT:
- 2 tablespoons kosher salt
- 3 teaspoons ground black pepper
- 3 cloves garlic
- 2 medium shallots
- 2 tablespoons fresh rosemary leaves
- 2 tablespoons fresh thyme leaves
- 1/2 cup olive oil
- 1 ( 8lb) standing rib roast, trimmed (to multiply or divide the recipe,this translates to roughly 1 rib for every 2-3 people)
- FOR THE HORSERADISH SAUCE:
- 1 cup heavy cream
- 6 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 4 tablespoons grated horseradish
- FOR THE SAUTEED MUSHROOMS:
- 2 lbs mushrooms, washed, dried, and if large, chopped
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1-2 tablespoon Worcestershire sauce
- 2 cloves garlic, finely chopped
- salt and pepper, to taste
- 6 tablespoons fresh parsley, chopped
Chicken Scaloppine with Sugar Snap Pea, Asparagus, and Lemon Salad
By vail28
1. Steam peas and asparagus, covered, 4 minutes or until crisp-tender
- 3 cups julienne-cut trimmed sugar snap peas (about 1 pound)
- 2 cups (1-inch) slices asparagus (about 1 pound)
- 6 (6-ounce) skinless, boneless chicken breast halves
- 3/4 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper
- Cooking spray
- 1 cup fat-free, less-sodium chicken broth
- 1/3 cup dry white wine
- 1 tablespoon butter
- 1 tablespoon chopped fresh mint
- 2 1/2 tablespoons extra-virgin olive oil
- 1 teaspoon grated lemon rind
- 1 1/2 tablespoons fresh lemon juice
- 6 lemon wedges
Shrimp and Corn Chowder With Fennel
By vail28
1. Heat the butter in a large saucepan over medium heat
- 2 tablespoons unsalted butter
- 2 leeks (white and light green parts), chopped
- 1 fennel bulb, chopped
- kosher salt and black pepper
- 2 tablespoons all-purpose flour
- 1 8-ounce bottle clam juice
- 3 cups whole milk
- 1 pound potatoes, peeled and cut into 1/2-inch pieces
- 3/4 pound cooked peeled and deveined medium shrimp
- 1 10-ounce package frozen corn
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons fresh lemon juice
- bread, for serving (optional)
Slow Cooker Lasagna (Weight Watchers)
By vail28
7 points a serving
- 12 oz. package Quorn grounds
- 1 small onion, chopped
- 1 medium garlic clove, minced
- 28 oz. canned crushed tomatoes
- 15 oz. can canned tomato sauce
- 1 tsp table salt
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp crushed red pepper flakes, or to taste
- 1 cup part-skim ricotta cheese
- 1 1/2 cups part-skim mozzarella cheese, shredded, divided
- 6 items dry lasagna noodles, no-cook
- 1/2 cup shredded Parmesan cheese, strong-flavored like Romano or Parmigiano Reggiano
Cuban Black Beans
By vail28
1. Cut 1 green pepper into 1-inch squares
- 1 1/2 green peppers, stemmed and seeded
- 10 garlic cloves
- 1 pound dried black beans, rinsed and picked over to remove any stones
- 1 smoked ham hock
- 2 bay leaves
- 5 teaspoons salt, or to taste
- 1/4 cup olive oil
- 4 slices thick bacon, cut into 1/2-inch pieces
- 1 Spanish onion, diced
- 1 jalapeño, stemmed and finely chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon freshly ground
- black pepper
- 3 tablespoons distilled white vinegar
- 1 tablespoon turbinado or other brown sugar.
Blueberry Cake
By vail28
* 1. Adjust oven rack to upper-middle position and heat oven to 350 degrees
- 4 tablespoons unsalted butter cut into 4 pieces, and 8 tablespoons melted and cooled
- 1 1/2 cups (10 1/2 ounces) sugar
- 1 1/2 teaspoons grated lemon zest
- 15 ounces (3 cups) blueberries
- 1 1/2 cups (7 1/2 ounces) all-purpose flour
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 1/2 cups milk
Sweet Wine Slushies
By vail28
Pour the wine into empty ice cube trays
- One 750ml bottle sweet, fruity wine, such as moscato or icewine
- Orange or strawberry slices, to garnish
Mountain Meadow Fudge Cake
By vail28
Position a rack in the middle of the oven and preheat to 400 degrees
- For the fudge pecan icing:
- ● 2 cups all purpose flour
- ● 1 tsp baking powder
- ● 1/4 tsp baking soda
- ● 1/4 tsp salt
- ● 1 cup (2 sticks) unsalted butter
- ● 1 cup boiling water
- ● 4 oz unsweetened chocolate, chopped
- ● 2 cups sugar
- ● 1/2 cup buttermilk
- ● 2 large eggs
- ● 1 tbsp pure vanilla extract
- ● 3 oz unsweetened chocolate, chopped
- ● 1/2 cup (1 stick) unsalted butter
- ● 1/3 cup buttermilk
- ● 1 tsp pure vanilla extract
- ● pinch of salt
- ● 3 to 4 cups confectioners sugar, sifted
- ● 1 1/2 cups chopped pecans, toasted
Orange-Ginger Vinaigrette
By vail28
Mix
- 1/4 cup orange juice
- 1/4 to 1/2 cup seasoned rice vinegar
- 3 tablespoons maple syrup
- 2 tablespoons minced ginger
- 2 tablespoons toasted sesame oil (optional)
- 2 teaspoons garlic, minced