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Recipes
Quinoa Salad with Chicken, Asparagus and Roasted Red Pepper
By Carolanne
This recipe is adapted from lowfatcooking
- 1 pound boneless skinless chicken breasts
- 1 cup uncooked quinoa
- 2 cups chicken broth
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 8 ounces jarred roasted red peppers, drained and chopped
- Juice of 1 lemon
- 2 tablespoons extra-virgin olive oil
- Salt and pepper to taste
Fake Spaghetti & Meat Balls - April Fools'
By Carolanne
This cake-in-disguise makes a great light-hearted April Fool's Day prank that no one can stay mad at
- Store bought cupcake or pound cake
- Store bought buttercream frosting
- Strawberry ice cream sauce
- Chocolate malt balls
- Blanched walnuts or almonds
- Coconut
- Green sprinkles
- White chocolate chips
- Lady fingers
Avocado Herb Dressing
By Carolanne
This creamy dressing comes out in a pretty, soft shade of green
- 1 ripe avocado
- 1/4 cup sour cream
- 1 cup buttermilk
- 3/4 teaspoon dried savory
- 3/4 teaspoon dried marjoram
- 1/4 teaspoon salt
- 1/4 to 1/2 teaspoon pepper (to taste)
- 1/2 teaspoon garlic powder
Guacamole That Rocks
By Carolanne
Mix all ingredients in a bowl
- 3 Ripe avocados, pitted, peeled, and mashed
- 1 can Ro-Tel Original Diced Tomatoes & Green Chilies, drained
- 3/4 cup chopped onion
- 1 tsp lemon juice or lime juice
- 1/2 tsp salt
- Ground black pepper
Asparagus Bacon Tart
By Carolanne
This puff pastry tart gets a coating of cream cheese and thyme-infused asparagus
- 5 slices bacon
- 1/4 cup chopped onion
- 1 teaspoon fresh thyme leaves
- 1 bunch asparagus (about 1 lb.), thick ends removed, cut into 1-inch pieces
- 1/2 lb. puff pastry, defrosted if frozen
- 1 cup soft cream cheese
- 1 egg, lightly beaten
Blueberry Spinach Summer Salad
By Carolanne
Divide the spinach among 4 plates
- 1 bag or 2 bunches of spinach leaves rinsed well and drained
- 1 sm red onion, thinly sliced
- 1/2 cup walnuts, raw or toasted-whatever you like(toast 10 minutes @ 350 degrees)
- 1 cup fresh blueberries
- 1 4-oz pkg. crumbled feta cheese
- 1/3 cup regular or lemon olive oil
- 2-3 TBSP balsamic vinegar
- 1/4-1/2 tsp Kosher Salt
- 1/2 tsp freshly ground pepper
Spicy Sweet Peanuts
By Carolanne
Rochelle writes, "For my dad and my brother: both peanut farmers
- 1/2 Cup water
- 1/2-1 tsp. CHILI POWDER, CAYENNE PEPPER, FAJITA SEASONING or SALSA SALAD SEASONING
- 2 Cups shelled, raw peanuts
- 1 Cup granulated white sugar
- 1 tsp. salt (use 1/4 tsp. salt if seasoning with FAJITA SEASONING or SALSA SALAD)
Asparagus and Chicken Pasta
By Carolanne
Asparagus and chicken get a home-style Italian makeover with a basil-wine sauce
- 1 pound pasta, penne or any type you like
- 8 asparagus spears, cut into 2-inch pieces
- 1 tablespoon olive oil
- 4 4-ounce skinless chicken breasts, cut into thin strips
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup white wine
- 1/2 cup parmesan cheese
Bavette La Boucherie’s Butterscotch Pudding
By Carolanne
Melissa Ernest, Kenosha, requested a dessert recipe served at Bavette La Boucherie, 330 E
- 1 1/8 cups packed dark brown sugar
- 1 1/2 teaspoons kosher salt
- 1/2 cup water
- 2 1/2 cups whole milk
- 2 cups heavy whipping cream
- 1 whole egg
- 3 egg yolks
- 4 tablespoons cornstarch
- 5 tablespoons butter
- 1 teaspoon vanilla extract
- 1 tablespoon brandy
- 3 tablespoons bourbon
- Caramel sauce and lightly sweetened whipped cream for garnish
Strawberry Spring salad
By Carolanne
Wash spinach and lettuce, pat dry
- 1 10-oz bag fresh spinach
- 3 cups fresh strawberries, washed and hulled
- 1 11-oz can Mandarine oranges, drained
- 3/4 cup walnut pieces
- 1 head Bibb lettuce or 1/2 head Boston lettuce
- 1 med sweet onion, sliced thin
- Poppyseed salad dressing