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Recipes
Chicken Salad Veronique
By karen1
Preheat the oven to 350 degrees F
- 4 split (2 whole) chicken breasts, bone-in, skin-on
- Good olive oil
- Kosher salt and freshly ground black pepper
- 1/2 cup good mayonnaise
- 1 1/2 tablespoons chopped fresh tarragon leaves
- 1 cup small-diced celery (2 stalks)
- 1 cup green grapes, cut in 1/2
Hearty Meatball Stew
By karen1
Recipe courtesy Giada De Laurentiis
- 1 slice white sandwich bread, torn into small pieces
- 8 ounces 20-percent-fat ground beef (about 8 ounces)
- 2 sweet mild Italian sausages, casings removed
- 1 egg
- 1 tablespoon chopped fresh flat-leaf parsley
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon all-purpose flour
- 4 tablespoons extra-virgin olive oil
- 1 small onion, sliced (about 1 cup)
- 1 large red bell pepper, cored, seeded and cut into 1/2-inch strips
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 pound large white mushrooms, quartered
- One 8 to 10-ounce russet potato, peeled, halved lengthwise and sliced into 1/3-inch slices
- 4 ounces green beans, trimmed, cut into 1-inch-long pieces
- One 15-ounce can diced tomatoes, drained
- 1/4 teaspoon dried crushed red pepper flakes
- 1 1/2 cups chicken broth
Steamed Salmon
By karen1
*Change it up: 1 tbsp. soy sauce 1/4 tsp
- 4- 6 ounce salmon fillets with skin about 1" thick
Barbecued Chicken
By karen1
For the chicken: Put the chicken halves in a very large bowl or deep pot and cover with water
- Three 2 1/2-pound frying chickens, split
- 4 tablespoons salt
- 1 cup cider vinegar
- 3/4 cup peanut oil
- 1 teaspoon hot sauce, such as Tabasco
- 1/8 teaspoon black pepper
- 1 teaspoon cayenne pepper
Chicken Tortilla Bake
By karen1
Preheat oven to 350 F. Lightly grease a 13 x 9 inch baking dish
- 4 PERDUE TENDER & TASTY Individually Frozen Boneless, Skinless Chicken Breasts
- Salt and ground pepper to taste
- 8 corn tortillas
- 2 cans black beans, rinsed and drained (15 ounces each)
- 2 cans mild to medium enchilada sauce (10 ounces each)
- 1 cup shredded Monterey Jack cheese
Pasta with Unpestoed Pesto
By karen1
Bring a large pot of salted water to the boil and then add the linguine
- 1 pound linguine
- 1 cup olive oil
- 5 garlic cloves, peeled
- 1 bunch fresh basil leaves, roughly chopped or torn
- 1/2 cup pine nuts
- 4 ounces grated Parmesan
- 4 ounces whole pecorino
Pan Roasted Cowboy Ribeye with Creamed Swiss Chard
By karen1
Recipe courtesy Tyler Florence
- 2 large (16 to 18-ounce) bone-in rib-eye steaks
- 1 sprigs fresh rosemary
- 4 sprigs fresh thyme
- Extra-virgin olive oil
- Kosher salt and freshly cracked black pepper
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon butter
- 2 to 3 garlic cloves, thinly sliced
- 2 sprigs fresh thyme, leaves removed
- 2 sprig fresh rosemary, leaves removed
- 1 About 1 cup panko bread crumbs
- Salt and freshly cracked black pepper
- 1 large bunch Swiss chard, leafs removed from the stem and leaves chopped
- 2 cups heavy cream
- 2 fresh bay leaves
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 to 3 cloves garlic, peeled
- Freshly grated Parmesan, to taste
- Salt and freshly cracked black pepper
- 1 lemon, juiced
Mystery Pecan Pie
By karen1
Recipe courtesy Paula Deen
- 3 eggs
- 1/4 cup sugar
- 1 cup light corn syrup
- 1 teaspoon vanilla extract
- 1 (8-ounce) package cream cheese, room temperature
- 1/3 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 egg
- 1 un-baked deep-dish (9-inch) pie shell
- 1 1/4 cups chopped pecans
Cajun Chicken Alfredo
By karen1
Preheat the oven to 350 degrees F
- 4 (5-ounce) boneless, skinless chicken breasts
- 1 cup blackening spice (recommended: Paul Prudhomme's Chicken)
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons minced garlic
- 1 cup roughly chopped marinated sun-dried tomatoes
- 1/4 cup white wine
- 3 cups heavy cream
- 3/4 cup grated Parmesan
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 pound cooked fettuccine
- 1/2 cup sliced scallions
Blood Orange Campari Prosecco Cocktail
By karen1
Fill rocks glasses a 1/4 of the way with the blood orange juice, add a shot of campari and top with Prosecco
- 1 quart fresh blood orange juice, very cold
- 4 to 6 shots Campari
- 1 (750 ml) bottle Prosecco, very cold
- Fresh mint sprigs, to garnish