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Recipes
Chicken Cordon Bleu
By karen1
Preheat oven to 350 degrees F
- 4 chicken breasts skinless and boneless (chicken already thin can be used)
- 4 thin slices prosciutto di Parma
- 1/2 pound Gruyere, grated
- 1/4 cup all-purpose flour
- Kosher salt and freshly ground black pepper
- 1 cup panko bread crumbs
- 4 sprigs fresh thyme, leaves only
- 1 clove garlic, peeled and finely minced
- 2 tablespoons unsalted butter, melted
- 2 eggs
- Extra-virgin olive oil
Deviled Crab Omelets
By karen1
In a small skillet, melt 1 tablespoon of the butter over moderate heat
- 3 tablespoons unsalted butter
- 6 scallions, white and light green parts, thinly sliced
- 2 long red chiles—halved lengthwise, seeded and thinly sliced crosswise
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon finely grated lemon zest
- Salt and freshly ground pepper
- 1/2 pound jumbo lump crabmeat, picked over
- 1 dozen large eggs
- 1 tablespoon chopped dill
- 1 tablespoon chopped cilantro
Asparagus Bundles
By karen1
Preheat the oven to 400 degrees F
- 2 pounds fresh asparagus, ends trimmed
- 12 slices bacon
- 1/2 cup light brown sugar
- 1/2 cup (1 stick) butter
- 1 tablespoon soy sauce
- 1/2 teaspoon garlic salt
- 1/4 teaspoon freshly ground pepper
Turkey Meatloaf with Feta and Sun-Dried Tomatoes
By karen1
Place an oven rack in the center of the oven
- Vegetable cooking spray
- 1/2 cup plain bread crumbs
- 1/3 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped garlic and herb-marinated sun-dried tomatoes
- 2 cloves garlic, minced, optional
- 2 eggs, at room temperature, lightly beaten
- 2 tablespoons whole milk
- 1/2 cup crumbled feta cheese
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 pound ground turkey, preferably dark meat
Ginger Glazed Wild Salmon
By karen1
Heat a skillet over medium high heat for 2 minutes
- 4 (6 ounce) Wild Alaskan Salmon Fillets
- 1 tablespoon grapeseed oil
- 2 cloves of garlic, finely minced
- 1/3 cup sauvignon blanc (nobilo)
- 1/3 cup stonewall kitchen pineapple ginger sauce
- 1 teaspoon soy sauce
Mahi Mahi with Mango-Vanilla Coulis
By karen1
Recipe courtesy Giada De Laurentiis
- 1 medium mango, peeled, seeded and cut into 1/2-inch pieces to yield 1 1/4 cups, or 1 1/4 cups frozen and thawed mango pieces
- 1/2 cup fresh squeezed orange juice
- One 2-inch piece ginger, peeled and finely minced
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 vanilla bean, preferably Tahitian
- 3 tablespoons unsalted butter, at room temperature
- 1 tablespoon unsalted butter, at room temperature
- 1 tablespoon extra-virgin olive oil
- Four 4-to-6-ounce mahi mahi or halibut fillets, each about 1/2-to-3/4-inch thick
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Apple Charlotte with Cinnamon Sabayon
By karen1
Begin by making the filling
- For the filling:
- 1/2 stick unsalted butter
- 4 medium Granny Smith apples
- 1 vanilla bean, split and scraped
- 1 lemon, juiced
- 1/2 cup packed light brown sugar
- 1/4 teaspoon ground cinnamon
- For the batter:
- 2 large eggs
- 1/4 cup whole milk
- 2 tablespoons sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter, for greasing ramekins
- 2 tablespoons sugar, for ramekins, plus extra for top
- 20 slices brioche bread, crust removed
- Cinnamon sabayon, recipe follows
- Cinnamon Sabayon:
- 6 egg yolks
- 1/2 cup lightly packed light brown sugar
- 1/3 cup calvados or apple liqueur
- 1 teaspoon ground cinnamon
- 1 vanilla bean, split and scraped
- Splash water
Blueberry-Banana Bread
By karen1
Directions Place an oven rack in the center of the oven
- Butter, for greasing the loaf pan
- 1 1/2 cups all-purpose flour, plus extra for dusting the loaf pan
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs, beaten
- 2 teaspoons vanilla extract
- 2 ripe bananas, peeled and coarsely mashed to yield about 3/4 cup of mashed banana
- 1 cup (about 4 ounces) fresh blueberries
Cajun Chicken Alfredo 2
By karen1
Preheat the oven to 350 degrees F
- Blackening spice rub:
- Kosher salt
- Four 5-ounce boneless, skinless chicken breasts (about 1 1/4 pounds)
- Blackening Spice Rub, recipe follows (Paul Prudhomme's chicken)
- 2 tablespoons olive oil
- 3 tablespoons minced garlic
- 1/4 cup dry white wine
- 3 cups heavy cream
- 1 cup roughly chopped marinated sun-dried tomatoes
- 1 pound fettuccine
- 3/4 cup grated Parmesan
- 1 teaspoon fine sea salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup thinly sliced green onion, for garnish
- 1 tablespoon granulated garlic
- 1 tablespoon freshly cracked black pepper
- 1/2 tablespoon salt
- 2 teaspoons ground cumin
- 2 teaspoons granulated onion
- 1 teaspoon cayenne pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
Hashed Browns
By karen1
Copyright, 2002, Barefoot Contessa Family Style, All rights reserved
- 5 tablespoons unsalted butter
- 1 1/2 pounds boiling potatoes, peeled and 1/2-inch diced
- 1 1/2 cups chopped yellow onions (2 onions)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons minced fresh flat-leaf parsley
- 2 tablespoons minced scallions (white and green parts)