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Recipes
Crispy Chicken with Rosemary-Lemon Salt
By karen1
Recipe courtesy Giada De Laurentiis
- Vegetable oil, for frying
- 1 (6-inch) sprig fresh rosemary
- 1/4 cup kosher salt
- Zest of 1/2 large lemon
- 1 pound chicken tenders, cut into 2-inch pieces
- 2 cloves garlic, minced
- 1 1/2 tablespoons chopped fresh rosemary
- Zest of 1/2 large lemon
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup fine cornmeal or instant polenta
Cranberry Fruit Conserve
By karen1
Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins...
- 1 12-ounce bag of fresh cranberries, cleaned
- 1 3/4 cups sugar
- 1 Granny Smith apple, peeled, cored, and chopped
- Grated zest and juice of 1 orange
- Grated zest and juice of 1 lemon
- 3/4 cup raisins
- 3/4 cup chopped walnuts or pecans
Pasta Primavera
By karen1
Directions For the vegetables: Heat 2 tablespoons of the oil in a large skillet over medium-high heat
- 3 tablespoons olive oil
- 2 large carrots, peeled and sliced diagonally
- 1 cup bite-size broccoli pieces
- 1 whole red bell pepper, seeded and sliced into strips
- 2 tablespoons butter
- 4 ounces white mushrooms, washed and sliced
- 2 medium zucchini, sliced diagonally
- 1 medium summer squash, sliced diagonally
- 4 cloves garlic, minced
- 1/2 large onion, diced
- 1/2 cup chicken broth
- 1/4 cup white wine
- 1/2 cup heavy cream or half-and-half
- 1/2 cup grated Parmesan, plus more for serving
- Salt and freshly ground black pepper
- 1/2 cup frozen peas
- 12 whole fresh basil leaves, chopped, plus more for serving
- 1 pound pasta ( fettuccini), cooked according to package directions and drained
Smoked-Salmon Scramble with Dill Griddle Biscuits
By karen1
In a bowl, combine the Quick Biscuit Mix with the dill and 1/2 teaspoon of pepper
- Quick Biscuit Mix
- 1 1/2 teaspoons dried dill
- Freshly ground black pepper
- 1/2 cup water
- 2 tablespoons canola oil, plus more for the griddle
- 2 large shallots, thinly sliced
- 6 large eggs, lightly beaten
- 4 ounces smoked salmon, coarsely chopped
- Hot sauce, for serving
Butter Fried Chicken
By karen1
Using a meat mallet, lightly pound any thicker parts of the chicken breasts so they are of even thickness
- 4 boneless, skinless chicken breasts (2 pounds), halved crosswise
- 1 cup all-purpose flour
- 3/4 teaspoon sea salt
- 1/2 teaspoon freshly ground pepper
- 1 cup bread crumbs
- 2 tablespoons finely grated Parmigiano-Reggiano cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/8 teaspoon cayenne pepper
- 4 large eggs
- 2 sticks unsalted butter
- Kosher salt
- 3 shallots, minced
- 3 tablespoons capers, drained
- 1 lemon, thinly sliced
Bacon and Cheese Manicotti
By karen1
For the manicotti: Preheat the oven to 375 degrees F
- Vegetable oil cooking spray
- Kosher salt
- 1 tablespoon olive oil
- 8 manicotti pasta tubes
- 9 slices applewood smoked bacon, cut into 1/2-inch pieces
- One 10-ounce package frozen chopped spinach, thawed and drained
- One 15-ounce container whole milk ricotta, at room temperature
- 1/3 cup freshly grated Parmesan, at room temperature
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 1 large egg, at room temperature
- 2/3 cup heavy whipping cream
- 1/3 cup whole milk
- 1 tablespoon all-purpose flour
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 2 large pinches ground nutmeg
- 1 1/2 cups (6 ounces) coarsely grated whole milk mozzarella
- 1 1/2 cups jarred tomato basil sauce, such as GDL for Target Tomato Basil
- 1 cup (4 ounces) coarsely grated whole milk mozzarella
- Olive oil, for drizzling
Mini Pineapple Cakes
By karen1
Place an oven rack in the lower 1/3 of the oven
- 1 (3 1/2-pound) pineapple, peeled, cored and cut into 1-inch pieces* see Cook's Note
- 2 tablespoons pineapple juice plus 2/3 cup
- 1/2 cup packed light brown sugar
- 2 tablespoons unsalted butter, at room temperature
- 3 egg whites
- 2/3 cup water
- 2/3 cup vegetable oil
- 1 1/2 teaspoons almond extract
- 1 (18.25-ounce) box white cake mix (recommended: Betty Crocker Super Moist)
- Special Equipment: 6-cup mini Bundt pan
Salmon in Parchment
By karen1
Preheat oven to 350 degrees F
- For the Curry Butter:
- 1 stick unsalted butter
- 2 tablespoons curry powder
- 1 fresh red chile, roughly chopped
- 1 clove garlic, peeled
- Kosher salt and freshly ground black pepper
- For the Salmon and Mussels:
- 2 tablespoons fennel seeds, toasted
- 2 tablespoons coriander seeds, toasted
- 1/2 tablespoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 (6-ounce) salmon fillets, boneless and skin removed
- 1 lemon, juiced
- 16 mussels, cleaned and de-bearded
- Extra-virgin olive oil
- 3 scallions, finely sliced, for garnish
- 1/4 bunch cilantro, for garnish
- For the Couscous:
- 1 cup couscous
- 2 tablespoons chopped fresh cilantro leaves
- 1/2 teaspoon lemon zest
- 4 frozen cubes of chicken stock (about 2 tablespoons per cube
Cheesy Hash Browns
By karen1
Heat the butter and canola oil in a cast iron pan over high heat until the butter begins to sizzle
- 2 tablespoons unsalted butter
- 1 tablespoon canola oil
- 1 medium Spanish onion, diced
- 1 1/2 pound small Yukon gold potatoes
- 2 teaspoons paprika
- Salt and freshly ground black pepper
- 1 1/2 cups grated aged white Irish Cheddar cheese
- Chopped fresh chives
Zucchini and Olive Flatbread
By karen1
Recipe courtesy Giada De Laurentiis
- All-purpose flour, for dusting
- 1 pound pizza dough
- 1 tablespoon extra-virgin olive oil plus extra, for drizzling
- 1 large (8 ounce) zucchini, trimmed and cut into 1/8-inch slices
- 2 tablespoons chopped fresh oregano leaves, divided
- 1 1/2 cups (4 ounces) shredded mozzarella
- 1 cup (2 1/2 ounces) grated Pecorino Romano
- 1/2 cup pitted sliced black olives