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Recipes
Balsamic-Glazed Salmon
By karen1
Recipe courtesy Giada De Laurentiis
- 3/4 cup balsamic vinegar
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 1 clove garlic, peeled and smashed or chopped
- Four 6-ounce center-cut salmon fillets, skinned
- 2 tablespoons olive oil
- Kosher salt and freshly ground pepper
- 2 tablespoons olive oil
- 1 large or 2 small shallots, thinly sliced
- Kosher salt and freshly ground pepper
- 2 cloves garlic, peeled and smashed or chopped
- 2 1/2 cups frozen shelled edamame (12 ounces), thawed
- 2 cups sugar snap peas (6 ounces), halved
Chicken Divan
By karen1
Preheat oven to 350 degrees
- 8 1/2 chicken breasts skinned deboned
- 1 bag broccoli (Florettes)
- 1 c. mayonaise
- 1/2 pt. sour cream
- 2 cans cream of chicken soup
- 1/4 tsp. curry powder
- 1 c. shredded cheddar cheese
- 1 T. lemon juice
- Parmesan cheese
- Paprika
Chorizo-Potato Hash Browns with Black Beans and Salsa Verde and Eggs
By karen1
For the black beans: Combine the black beans, 1/2 cup water, coriander and cumin in a small saucepan
- 1 can black beans, drained, rinsed and drained again
- Pinch ground coriander
- Pinch ground cumin
- 6 large tomatillos, diced
- 2 limes, juiced
- 1/4 cup chopped fresh cilantro
- 3 tablespoons finely diced red onion
- 2 tablespoons extra-virgin olive oil
- Honey
- Salt and pepper
- 1 1/2 pounds Yukon Gold potatoes, unpeeled, cut into 3/4-inch cubes
- Kosher salt
- 1 tablespoon canola oil
- 1/2 pound Mexican chorizo
- 2 tablespoons butter
- Salt and pepper
- 1/2 cup grated Monterey Jack
- 1/4 cup grated cotija cheese, plus more for garnish
- 1/4 cup chopped fresh cilantro, plus more for garnish
- 4 to 6 eggs, poached, fried or scrambled
- Green onions, thinly sliced, for garnish
- Ancho chile powder, for garnish
Christmas-Morning Casserole
By karen1
Butter a 9-by-13-inch baking dish
- Butter, for greasing
- 2 tablespoons extra-virgin olive oil
- 1/2 cup finely diced pepperoni (2 ounces)
- 1/2 pound shiitake mushrooms, stems discarded and caps cut into 3/4-inch pieces
- 1 medium onion, minced
- 1 red bell pepper, cut into 1/2-inch pieces
- 2 teaspoons kosher salt, plus more for seasoning
- 8 large eggs
- 3 cups whole milk
- 1 tablespoon Dijon mustard
- 1 tablespoon soy sauce
- 1/2 teaspoon pepper
- 3/4 pound day-old challah, sliced 1 inch thick and cut into 1-inch dice (10 cups)
- 6 ounces Black Forest ham, finely diced (1 1/4 cups)
- 1 cup shredded Monterey Jack cheese (1/4 pound )
- 1 cup shredded aged white cheddar cheese (1/4 pound )
- 1/2 cup finely chopped scallions, plus thinly sliced scallions for garnish
- Hot sauce, for serving
One-Pan Sage-and-Onion Chicken and Sausage
By karen1
Squeeze lemon halves into plastic bag, and then cut each half into 4 pieces and add them, along with the onions, o...
- 1 large onion or 2 small onions peel and quarter each through the root ends
- 1/2 cup olive oil (not extra-virgin)garlic oil can be used
- 2 teaspoons english mustard
- 1 tablespoon dried sage ( can substitute thyme or parsley)
- Freshly ground black pepper
- 1 tablespoon Worcestershire sauce
- 1 lemon, halved
- 1 (4-pound) chicken, cut into 10 pieces
- 12 sausages i use sweet italian 2 to 3 inches long
- 2 tablespoons fresh sage leaves, chopped
Summer Fruit with Wine and Mint
By karen1
Recipe courtesy Giada De Laurentiis
- 1 1/4 cups dry white wine
- 1/3 cup sugar
- 1/2 ripe cantaloupe, halved, seeded, cut into 3/4-inch cubes (about 3 cups)
- 1 basket (8-ounce) fresh strawberries, quartered
- 1 cup seedless green grapes, halved lengthwise
- 1 tablespoon chopped fresh mint leaves
Smoked Ham, Gruyere and Caramelized Onion Frittata
By karen1
Recipe courtesy Tyler Florence
- 8 extra-large eggs
- 2 tablespoons heavy cream ( l cup whole milk instead is an option)
- 1 cup grated Gruyere cheese
- Kosher salt and freshly ground black pepper
- 1 tablespoon unsalted butter
- 1 small onion, diced (sliced thinly)
- 4 small red potatoes, diced (small red cut in 1/2)
- 1 cup diced smoked ham or Canadian bacon
- 1 cup grated Parmigiano-Reggiano, for finishing top
- 1/4 cup sour cream
- 1 bunch chives, chopped
Restaurant-Style Smashed Potatoes
By karen1
Poke a few holes in the potatoes and nuke (or bake in a 400 degree F oven) until fork-tender
- 5 whole large red potatoes
- 1 stick butter, softened and cut into pieces
- 1 cup pepper jack cheese, grated
- 3/4 cup sour cream
- 5 slices bacon, cooked and crumbled
- 2 whole green onions, sliced, plus more for topping
- Salt (add plenty!)
- Freshly ground black pepper (ditto!)
- 3/4 cup French fried onions
Penne with Five Cheeses
By karen1
Preheat oven to 500 degrees
- Kosher salt
- 2 c. heavy cream
- 1 c. crushed tomatoes in thick tomato puree
- 1/2 c. freshly grated pecorino romano (1 1/2 ounces)
- 1/2 c. shredded imported fontina (1 1/2 ounces)
- 1/4 c. crumble italian gorgonzola (1 1/2 ounces)
- 2 T. ricotta cheese
- 1/4 pd. fresh mozzarella sliced
- 6 basil leaves chopped
- 11 pd. penne rigate pasta
- 4 T. (1/2 stick) unsalted butter
Spanish Pea Soup with Crispy Ham
By karen1
Directions In a deep (8 x 5-inch) heavy-bottomed saucepan, heat 2 tablespoons of olive oil over medium heat
- Good olive oil
- 1/2 cup chopped shallots (2 large shallots)
- 1 tablespoon minced garlic (3 cloves)
- 4 cups chicken stock, preferably homemade
- 2 pounds frozen peas, such as Bird's Eye Sweet Garden
- Kosher salt and freshly ground black pepper
- 6 thin slices Spanish Serrano ham or Italian prosciutto