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Recipes
Lemon Asparagus Risotto
By cassiestott
Cook asparagus separately in pan with olive oil; add at the end
- 20 fresh asparagus spears, trimmed
- 4 cups low-sodium chicken broth
- 2 tablespoons olive oil
- 1 small onion, diced
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 clove garlic, minced
- 1 cup arborio rice
- 1/2 cup dry white wine
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons lemon juice
- 1/2 teaspoon lemon zest
Jalapeno Popper Chicken
By cassiestott
Preheat the oven to 375 and place an ovenproof rack onto a rimmed baking dish
- 3/4 cup panko
- 2 tsp. canola oil or butter
- 1.5 – 2 tsp. taco seasoning - DID NOT ADD THIS
- 1 egg
- 8 oz. (one bar) reduced fat cream cheese
- 1/2 cup shredded cheddar cheese, mexican cheese, whatever!
- 1-2 jalapeño peppers, seeds and ribs removed, minced
- 4 chicken breasts (about a pound)
- s & p
Cauliflower Cheddar Soup
By cassiestott
Directions Heat the oil in a large saucepan over medium heat
- 2 tablespoons extra-virgin olive oil
- 2 large leeks, white and light green parts thinly sliced and rinsed
- 4 cups chopped cauliflower florets (from 1 medium head)
- 2 1/2 cups low-fat milk, divided
- 2 cups water
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon white or black pepper
- 3 tablespoons all-purpose flour
- 1 1/2 cups shredded extra-sharp cheddar cheese
- 1 tablespoon lemon juice
Fettuccine Carbonara
By cassiestott
Cook bacon until crisp. Drain on paper towels
- 1/2 pound bacon, cut into small pieces
- 4 eggs, room temperature
- 1/4 cup heavy cream at room temperature
- 1 cup grated Parmesan cheese
- 16 ounces dry fettuccine pasta
- 1/4 cup butter, softened
- 1/4 cup chopped parsley
- ground black pepper to taste
kelsey
By cassiestott
In a small bowl, combine the first seven ingredients
- 2 cups finely chopped seeded peeled cucumber
- 1/2 cup finely chopped seeded tomato
- 1/4 cup chopped red onion
- 2 Tbsp minced fresh parsley
- 1 jalepeno pepper, seeded and chopped
- 4-1/2 tsp minced fresh cilantro
- 1 garlic clove, minced or pressed
- 1/4 c reduced-fat sour cream
- 1-1/2 tsp lemon juice
- 1-1/2 tsp lime juice
- 1/4 tsp ground cumin
- 1/4 tsp seasoned salt
- Tortilla chips
Chicken Saltimbocca
By cassiestott
Season the chicken breasts with salt and pepper
- 4 boneless, skinless chicken breast halves, each about 6 oz., lightly pounded to an even thickness
- Salt and freshly ground pepper, to taste
- 1/3 cup all-purpose flour
- 2 Tbs. unsalted butter
- 1 Tbs. extra-virgin olive oil
- 2 tsp. chopped fresh sage or 1 tsp. dried sage, plus 4 sage leaves for garnish (optional)
- 2 large slices prosciutto, not paper-thin, trimmed to fit chicken breasts
- 1/4 lb. fresh mozzarella cheese, thinly sliced and trimmed to fit chicken breasts
- 3/4 cup dry white wine such as Pinot Grigio or Sauvignon Blanc
Cilantro Lime Salad Dressing
By cassiestott
Perfect for ALL that leftover cilantro after making guacamole
- 1 cup fresh cilantro
- 2 garlic cloves, roughly chopped
- 1 lime, juiced
- 2 Tbsp red wine vinegar
- 1/4 cup cotija cheese (or parmesan cheese)
- 2 Tbsp mayonnaise
- water
- 1 Tbsp water
- 3/4 cup extra virgin olive oil
Lobster Risotto - Giada
By cassiestott
Directions Bring a medium saucepan of salted water to a boil over medium-high heat
- 1 pound (about 2 medium) frozen lobster tails, thawed
- 4 1/2 cups reduced-sodium chicken stock
- 4 tablespoon butter, at room temperature
- 1 cup finely chopped onion
- 1 1/2 cups Arborio rice
- 1/2 cup brandy
- 1/2 cup grated Parmesan
- 1/4 cup chopped fresh chives
- Kosher salt and freshly ground black pepper
Lemon-Basil Ricotta Stuffed Shells in Champagne Cream Sauce
By cassiestott
Sometimes all one needs is a little pasta, a little cream sauce and a glass of champagne in the middle of the after...
- 1/2 cups lemon basil ricotta
- 1 cup pecorino romano, grated
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 clove garlic
- 3/4 cup champagne
- 1/2 cup heavy cream
- Kosher salt and black pepper, to taste
Portobello Mushroom Fries
By cassiestott
Directions Preheat oil in a deep-fryer to 350 degrees F
- Peanut oil, for frying
- 5 large portobello mushrooms
- 1/2 cup all-purpose flour
- 1 1/2 cup panko bread crumbs
- 1/4 cup finely grated Parmigiano-Reggiano
- 2 tablespoons finely chopped fresh parsley leaves
- 1/2 teaspoon red pepper flakes
- Salt and freshly ground black pepper
- 3 eggs, lightly beaten