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Recipes
Chicken Piccata with Orzo
By cassiestott
Caroline Wright, Cooking Light NOVEMBER 2010
- 1 cup uncooked orzo
- 2 teaspoons grated lemon rind
- 4 (4-ounce) chicken cutlets
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1/4 cup white wine
- 1/2 cup fat-free, lower-sodium chicken broth
- 1 tablespoon fresh lemon juice
- 1 tablespoon chilled butter, cut into small pieces
- 2 tablespoons chopped fresh parsley
- 1 tablespoon capers
Close to Ruth’s Chris Chopped Salad as you can get!
By cassiestott
Chop all ingredients and place in a large mixing bowl
- Basalmic Ranch Dressing:
- 1 Head Iceberg Lettuce (Chopped Fine)
- 8 Strips Bacon (Fried, drained and chopped)
- 1/4 Cup Chopped Green Olives
- 1/2 Cup Frenchs Fried Onions, crushed slightly.
- 1/2 Cup Grape Tomatoes, Cut into 1/8’s
- 1/2 Cup Crumbled Blue Cheese
- 1/2 Cup Chopped Mushrooms
- 1 Cup Mayo
- 3/4 Cup Buttermilk
- 1 Tsp. Celery Seed
- 1 Tsp. Chopped Tarragon
- 1 Tsp. Lemon Juice
- 1 Clove of garlic, minced fine
- 1/2 Tsp. Salt
- 1/2 Tsp. Black Pepper
- Dash of tabasco to taste
- 1 Tsp. Balsamic Vinegar
Bennigan's Broccoli Bites
By cassiestott
Directions Drain thawed broccoli by pressing through a strainer
- Broccoli Bites:
- 3 eggs
- 6 ounces shredded colby cheese
- 6 ounces shredded monterey jack cheese
- 1 (16 ounce) boxes frozen chopped broccoli, thawed,drained,and dried (I used fresh. I just steamed it and cut it very finely and it worked great.)
- 2 1/2 ounces hormel real bacon bits (or fry your own!)
- 1/2 ounce diced yellow onions
- 1 ounce all-purpose flour
- Italian breadcrumbs
- Honey-Mustard Dipping Sauce:
- 3/4 cup sour cream
- 1/3 cup hellman mayonnaise
- 1/3 cup Dijon mustard
- 1/3 cup honey
- 1 tablespoon lemon juice, plus
- 1 teaspoon lemon juice
Bolognese Sauce - Ina Garten
By cassiestott
Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat
- 2 tablespoons good olive oil, plus extra to cook the pasta
- 1 pound lean ground sirloin
- 4 teaspoons minced garlic (4 cloves)
- 1 tablespoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1 1/4 cups dry red wine, divided
- 1 (28-ounce) can crushed tomatoes, preferably San Marzano
- 2 tablespoons tomato paste
- Kosher salt and freshly ground black pepper
- 3/4 pound dried pasta, such as orecchiette or small shells
- 1/4 teaspoon ground nutmeg
- 1/4 cup chopped fresh basil leaves, lightly packed
- 1/4 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese, plus extra for serving
Cheesy Baked Vidalia Dip – and how to stay sane :)
By cassiestott
Place cubed cream cheese in large mixing bowl and microwave for about thirty seconds, just until soft
- 3 cups freshly shredded cheese (I use 1.5 cups mild cheddar and 1.5 cups mozzarella but you can use all cheddar if you like)
- 4 ounces cream cheese, cubed
- 2-3 small Vidalia or other sweet yellow onion, diced
- 1/2 cup mayonnaise
Warm Black Bean Dip
By cassiestott
1. Preheat the oven to 425 degrees F
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 large yellow onion, finely diced
- 3 garlic cloves, minced
- 1 tablespoon chili powder
- 2 (15 1/2-ounce) cans black beans, drained and rinsed well, divided
- 2 canned chipotle chiles, minced + 3 tablespoons adobo sauce (from a can of chipotles in adobo sauce)
- 3/4 cup water
- 3 tablespoons apple cider vinegar
- 1 (14.5-ounce) can diced tomatoes, drained and chopped
- 1 1/2 cups frozen corn, thawed
- 6 ounces sharp Cheddar cheese, shredded (about 1 1/2 cups), divided
- 6 ounces sharp Monterey Jack cheese, shredded (about 1 1/2 cups), divided
- 3/4 cup chopped cilantro, divided
- Freshly ground black pepper
Broccoli Cheese Soup - 20 Minute fast and low fat
By cassiestott
This is a recipe that is super fast and fit into my weight watchers
- 1 (1 lb) bag of frozen broccoli floret
- 1 (14 ounce) can chicken broth or 1 (14 ounce) can vegetable broth
- 2 tablespoons all-purpose flour
- 2 -4 finely chopped shallots
- 1 tablespoon butter (or 10 servings spray butter)
- 1 cup of your favorite shredded cheddar cheese (we use Kraft Cheddar Classic Melts)
- 1 cup fat-free half-and-half
Potato Casserole
By cassiestott
Preheat the oven to 350 degrees F (175 degrees C)
- 1 (2 pound) package frozen hash brown potatoes
- 1/3 cup chopped green onions
- 2 cups shredded Cheddar cheese, divided
- 1 (10.75 ounce) can condensed cream of potato soup
- 1/4 cup butter
- 2 cups sour cream
- salt and pepper to taste
Beecher's Flagship Cheese Sauce
By cassiestott
Step 1 Melt butter in a heavy-bottomed saucepan over medium heat; whisk in flour
- 4 tablespoons (1/2 stick) unsalted butter
- 1/3 cup all-purpose flour
- 3 cups milk
- 14 ounces cheddar cheese, preferably Flagship, grated (about 3 1/2 cups)
- 2 ounces Jack cheese, preferably Just Jack, grated (about 1/2 cup)
- 1/2 teaspoon coarse salt
- 1/4 to 1/2 teaspoon chipotle chile powder
- 1/8 teaspoon garlic powder
Strawberry Basil Sangria Tastes Like Spring
By cassiestott
In a large punch bowl, mix all the ingredients but the soda
- 1/2 lb strawberries
- 1 apple
- 1 ounce fresh basil leaves
- 1 bottle white wine
- 1/2 cup sugar
- 1 cup club soda
- 1 cup white grape juice