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Recipes
Pink Chocolate Popcorn with Pistachios
By Carolanne
This recipe is adapted from alittleyum
- 8 cups popped popcorn (unpopped kernels removed)
- 3/4 cup chopped pistachios
- 8 ounces white chocolate, cut into small pieces
- Seeds scraped from 1 vanilla bean pod (optional)
- 2 to 3 drops red food coloring
- Coarse or kosher salt for sprinkling
Sunny Spinach Artichoke Dip
By Carolanne
This recipe is adapted from the cookbook "Sprouted Kitchen" by Sara Forte (Ten Speed Press, 2012)
- Olive oil
- 8 cups baby spinach (about 24 ounces)
- 3 cloves garlic, minced
- 2 1/4 cups canned cannellini (white kidney) beans, rinsed and drained
- 2 tablespoons fresh lemon juice
- Grated zest of 1 lemon
- 1/4 cup olive oil
- 1/2 teaspoon red pepper flakes
- 2 teaspoons dried oregano
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon grated nutmeg
- 1 1/2 cups jarred or canned artichoke hearts, chopped
- Large handful of fresh flat-leaf parsley leaves, chopped
- 3/4 cup freshly grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese
- Crudités, baguette slices or crackers, for dipping
Lemon-Garlic Chicken with Creamed Corn
By Carolanne
1. Preheat the oven to 450
- 2 Tbsp extra-virgin olive oil
- 4 skin-on chicken drumsticks (about 1#)
- 4 skin-on, bone-in chicken thighs (about 1 1/2#)
- Kosher salt and freshly ground pepper
- 3 Tbsp all-purpose flour
- 12 cloves garlic (about 1 head)
- 2 lemons (finesly grated zest of one, juice of both)
- 2 Tbsp unsalted butter
- 1 lb frozen corn, thawed
- 3/4 cup whole milk
- 2 Tbsp chopped fresh chives
Cherry Berry Winesicles
By Carolanne
From Root Bistro and Wine Bar in Sturgeon Bay, WI
- 1 1/2 cups Midnight Berry Wine
- 1 1/2 cups Fresh Cherries
- 6 oz Simple Syrup
Chex® PB and Chocolate Blast
By Carolanne
1. Line 2 cookie sheets with foil or waxed paper
- 6 cups Rice Chex® cereal
- 1 cup white vanilla baking chips (8 oz)
- 1 cup peanut butter chips
- 1 cup red and green candy-coated chocolate candies
- 1 cup dry-roasted peanuts
Savory Chex Mix
By Carolanne
Catherine McCord from weelicious
- 2 cups wheat Chex
- 2 cups rice Chex
- 2 cups oat “O” cereal (like Cheerios)
- 1 cup peanuts
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 3 tablespoons olive oil
EASY “AIOLI”
By Carolanne
Garlic-based aioli is great as a dip for crusty bread or raw vegetables, spread on burgers or sandwiches, or blende...
- 6 to 10 garlic cloves, peeled
- 1 1/2 cups mayonnaise
- 3 to 4 tablespoons fresh lemon juice, to taste
- Salt and freshly ground pepper, to taste
Beet Chips
By Carolanne
A nutritional upgrade from traditional potato chips, these beet chips are colorful, flavorful and easy to make
- 2 large beets
- 1 teaspoon olive oil
- Sea salt to taste
Roasted Mozzarella Balls
By Carolanne
1. Skewer mini mozzarella balls, then toast over the grill
- Mozzarella Balls
- Crackers
Fabulous French Toast
By Carolanne
Heat a large skillet over medium heat
- 1 loaf French bread, cut into 1-1 1/2-inch slices
- 6 eggs
- 1/2 cup milk, cream or sour cream
- 1/4 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp powdered ginger
- 1/4 tsp ground allspice
- dash cloves
- dash salt
- 1 tsp pure vanilla extract
- 2-4 TBSP butter
- pure maple syrup