Karen1's profile page
Recipes
Strawberry, Lemon and Basil Mimosa
By karen1
Recipe courtesy Giada De Laurentiis
- 3/4 cup packed fresh basil leaves
- Juice from 2 large lemons (about 1/2 cup fresh lemon juice)
- 1/2 cup agave or honey
- 8 medium fresh or frozen strawberries, thawed and sliced
- One 750ml bottle Prosecco, chilled
- 1/2 cup soda water or sparkling water, chilled
Perfect Roast Chicken
By karen1
Preheat the oven to 425 degrees F
- 1 (5 to 6 pound) roasting chicken
- Kosher salt
- Freshly ground black pepper
- 1 large bunch fresh thyme, plus 20 sprigs
- 1 lemon, halved
- 1 head garlic, cut in half crosswise
- 2 tablespoons (1/4 stick) butter, melted
- 1 large yellow onion, thickly sliced
- 4 carrots cut into 2-inch chunks
- 1 bulb of fennel, tops removed, and cut into wedges
- Olive oil
Red Potato and Tomato Salad
By karen1
Add the potatoes to a medium saucepan with enough cold water to cover by at least 2 inches
- 1 pound baby red potatoes, halved
- 1 pint (2 cups) cherry tomatoes, halved
- 3 scallions, thinly sliced
- 1/3 cup pitted black olives, halved
- 1/3 cup chopped fresh flat-leaf parsley
- 2 tablespoons capers, rinsed and drained
- 1 tablespoon chopped fresh thyme leaves
- 1/4 cup extra-virgin olive oil
- 1 large lemon, zested
- Kosher salt and freshly ground black pepper
Creamy Baked Fettuccine with Asiago and Thyme
By karen1
Preheat the oven to 375 degrees F
- 1 pound fettuccine pasta
- 2 cups grated Asiago cheese, plus 1/4 cup
- 2 (8-ounce) containers creme fraiche
- 1 cup grated Parmesan
- 1 1/2 tablespoons fresh chopped thyme leaves
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Smoked Salmon and Egg Salad Sandwiches
By karen1
In a medium bowl, combine chopped eggs, mayonnaise, sour cream, cream cheese, onion, and dill
- 4 large eggs, hard-boiled, peeled, and chopped
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 2 tablespoons cream cheese, softened
- 1/4 cup finely chopped onion
- 1 tablespoon finely chopped fresh dill
- 1 (4-ounce) package smoked salmon
- 12 slices party rye or pumpernickel bread
- Additional dill (optional)
Roasted Chicken and Brie Frittata
By karen1
Broil 2 to 4 minutes if don't have frittata pan (top of pan 4-6 inches from broiler) or just flip into another pan ...
- 2 Tbs. vegetable oil
- 4 shallots, cut into 1/4-inch slices
- 10 eggs, lightly beaten
- 1/2 tsp. finely chopped fresh thyme
- 3 Tbs. plus 1 tsp. finely chopped fresh flat-leaf parsley
- 1 1/2 cups shredded roast chicken
- 6 oz. Brie cheese, cut into 1/2-inch dice
- Kosher salt and freshly ground pepper, to taste
- 12 slices walnut bread, toasted and buttered
Garlic Bread
By karen1
Copyright 2006, Ina Garten, All Rights Reserved
- 6 large garlic cloves, chopped
- 1/4 cup chopped flat-leaf parsley
- 1/4 cup chopped fresh oregano leaves
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 1/2 cup good olive oil
- 1 loaf ciabatta bread
- 2 tablespoons unsalted butter
Spinach and Cheese Dip
By karen1
Preheat the oven to 350 degrees F (180 degrees C)
- 1 round loaf of bread
- 4 slices pancetta
- Salt and freshly ground black pepper
- 2 cups/500ml grated Gruyere cheese
- 1 cup/250ml grated smoked Raclette cheese
- 2 tablespoons/30ml all-purpose flour
- 1 cup/250ml beer (Sam Adams IPA)
- 1 clove garlic, minced
- 4 cups chopped fresh spinach (1 liter)
- 1 teaspoon/5ml sambal oelek
- Cut raw vegetables, for serving
Potato, Orange and Arugula Salad
By karen1
Potatoes: Put an oven rack in the upper third of the oven
- Potatoes:
- Vegetable oil cooking spray
- 1 1/2 pounds baby potatoes, halved
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- Salad:
- 2 medium oranges
- 2 packed cups (2 ounces) arugula
- 1/2 cup (2 ounces) crumbled Gorgonzola
- 1/3 cup toasted chopped walnuts, see Cook's Note
- Dressing:
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh orange juice
- 1 tablespoon champagne vinegar
- 1 tablespoon orange zest (from 1 medium orange)
- Kosher salt and freshly ground black pepper
Green Goddess Chicken Salad
By karen1
In a food processor, pulse the anchovies, garlic, parsley, basil, dill and oregano until coarsely chopped
- 2 oil-packed anchovies, drained
- 1 small garlic clove
- 1/2 cup packed flat-leaf parsley leaves
- 1/4 cup packed basil leaves
- 1/4 cup coarsely chopped dill
- 1 tablespoon oregano leaves
- 3/4 cup mayonnaise
- 2 1/2 tablespoons fresh lemon juice
- 2 tablespoons snipped chives
- Kosher salt and freshly ground pepper
- One 1-pound loaf of ciabatta—bottom crust reserved for another use, bread cut into 1-inch cubes
- One 2-pound rotisserie chicken—skin and bones discarded, meat pulled into large bite-size pieces
- 8 piquillo peppers (from a 9.8-ounce jar), drained and quartered lengthwise
- 3 inner celery ribs with leaves, thinly sliced
- 1/2 cup pitted kalamata olives, halved