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Recipes
Slow Cooker Pork Chops II
By Carolanne
Recipe by ERINVDIX "A wonderful way to cook pork--it's extremely tasty and tender
- 1/4 cup and 1 tablespoon olive oil
- 1-1/4 cups chicken broth
- 2-1/2 cloves garlic, minced
- 1 tablespoon and 3/4 teaspoon paprika
- 1 tablespoon and 3/4 teaspoon garlic powder
- 1 tablespoon and 3/4 teaspoon poultry seasoning
- 1-1/4 teaspoons dried oregano
- 1-1/4 teaspoons dried basil
- 5 thick cut boneless pork chops
- salt and pepper to taste
Pasta with Asparagus and Lemon
By Carolanne
Adapted form a recipe in "Simple Meals" by Organic Style Magazine 2003
- 16 oz penne, rotini or farfalle
- 1 lg bunch asparagus
- 1 Tbsp extra-virgin olive oil
- 1/4 pound finely chopped pancetta or bacon (optional)
- 1 sm yellow onion, chopped
- 2 cloves garlic
- salt and freshly ground black pepper to taste
- Zest of 1 lemon
- juice of 1/2 lemon
- 1/2 cup grated Parmesan cheese
Skillet Apple Cranberry Pie
By Carolanne
Roll out the crust on a lightly floured surface into a 12-inch round, transfer to a round platter and chill, covere...
- For the dough:
- Pie Recipe
- Pie Dough (recipe below) or 12 1/2 ounces store-bought pie dough
- 2 1/2 pounds mixed apples (your choice, but avoid apples that fall apart like Mcintosh), peeled, cored and sliced 1/4-inch thick
- 3 tablespoons dark brown sugar
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon table salt
- 1/4 teaspoon cinnamon
- 2 tablespoons unsalted butter
- 1/3 cup fresh apple cider
- 1/2 cup dried cranberries
- 2 tablespoons heavy cream
- 1 heaping tablespoon granulated sugar
- Vanilla ice cream for garnish
- 1 1/2 cups unbleached all-purpose flour (180 grams)
- 1 tablespoon sugar
- 1/4 teaspoon table salt
- 10 tablespoons cold unsalted butter, cut into 1/2-inch cubes
- 2 to 4 tablespoons ice water
Grilled Peach & Arugula Salad with Blue Cheese
By Carolanne
By ALISON ASHTON in Parade Magazine July 9, 2017
- 3 Tbsp extra-virgin olive oil, plus extra for brushing
- 1 Tbsp balsamic vinegar
- Salt and freshly ground black pepper, to taste
- 2 peaches, pitted and each cut into 6 wedges
- 5 oz baby arugula (about 8 cups)
- 1/2 cup thinly sliced red onion
- 1 oz blue cheese, crumbled
- 1/4 cup chopped toasted hazelnuts
Antipasto Skewers
By Carolanne
This recipe is from bakerbynature
- 9 ounces packaged cheese tortellini
- 1/2 cup Italian salad dressing
- 1/2 teaspoon Tabasco sauce
- 40 kalamata olives
- 40 grape tomatoes
- 40 thin slices Genoa salami
- 20 baby mozzarella balls
- 40 pieces basil, torn
- 20 pieces chopped artichoke hearts
- 20 long wooden skewers
Blue Cheese Crusted Steaks with Red Wine Sauce
By Carolanne
Melt 1 TBSP butter in heavy medium skillet over medium-high heat
- 4 TBSP chilled butter
- 3 garlic cloves, chopped
- 1 lg shallot, chopped
- 1 TBSP chopped fresh thyme
- 3/4 cup low-salt beef broth
- 1/2 cup dry red wine
- 1/2 cup coarsely crumbled Maytag blue cheese
- 1/4 cup panko* (Japanese breadcrumbs)
- 1 TBSP chopped fresh parsley
- 4 1-inch thick filet mignon steaks (6-8 oz each)
- *Available at Asian markets and in Asian section of some supermarkets.
Schiacciata (Squashed Bread)
By Carolanne
Schiacciatta is a local Tuscan focaccia, meaning squashed bread
- Cooked cranberries:
- 1 1/4 cups warm water
- 6 tablespoons extra-virgin olive oil (divided)
- 1 tablespoons instant dry yeast
- 2 tablespoons whole anise seed
- 1 tablespoons honey
- 3 to 3 1/4 cups (15 ounces) flour
- 1/2 tablespoon kosher salt
- 3 cups Cooked Cranberries (see recipe)
- 6 tablespoons raw sugar
- 3 cups (12-ounce bag) fresh cranberries, washed
- 1/2 cup water
- 1/2 cup sugar
Roasted Garlic and Bacon Guacamole
By Carolanne
Tri-County Messenger April 10,2015
- 1 head of garlic
- olive oil
- 3 strips bacon, roughly chopped into 1/2" pieces
- 2 tablespoons red onion, minced
- 3 avocados, pits removed
- 1/4 teaspoon cayenne pepper
- 1 tablespoon fresh lime juice, about 1 lime's worth
- 1 roasted red pepper, chopped
- 1/2 cup cilantro, roughly chopped
- 1/8 - 1/4 teaspoon kosher salt, adjust to taste
Ranch Turkey Wrap
By Carolanne
Blend together dressing and cream cheese
- 1 cup Hidden Valley Ranch Dressing
- 8 oz cream cheese, softened
- 4 (12in) flour tortillas, warmed
- 10 oz sliced turkey breast
- 10 oz Monterey Jack cheese slices
- 2 medium tomatoes, thinly sliced
- 2 lg avocados, peele and thinly sliced
- shredded lettuce
Tequila BBQ Chicken
By Carolanne
Orange juice makes this recipe a good choice if guests like their barbecue sweet
- MARINADE
- » 2 cups orange juice
- » 3 ounces tequila
- BBQ SAUCE
- » 1⁄2 bottle of barbecue sauce
- » 1⁄2 cup brown sugar
- » 2 tablespoons butter
- » 1 tablespoon honey
- » 4 ounces tequila
- » 1⁄2 cup of orange juice
- » 1⁄2 teaspoon minced garlic
- » Black pepper to taste