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Recipes
Antioxidant Fruit Salad
By karen1
Cut the mango in half around the stone, and then criss-cross the flesh of the mango halves with a knife into 1/2-in...
- 1 mango
- 1 cup blueberries
- 1 pomegranate
- 2 teaspoons lime juice
Jumbo Shrimp with Basil and Mint Pesto
By karen1
Blend the mint, basil, pine nuts, and garlic in a food processor until finely chopped
- 3/4 cups lightly packed fresh mint leaves
- 1/2 cup lightly packed fresh basil leaves
- 1/4 cup pine nuts, toasted
- 1 garlic clove
- 1/4 cup olive oil
- 2 tablespoons freshly grated Parmesan
- Salt and freshly ground black pepper
- 2 pounds uncooked jumbo shrimp, peeled and de-veined
- 2 tablespoons extra-virgin olive oil
Lobster Paella
By karen1
Preheat the oven to 425 degrees F
- 1/4 cup good olive oil
- 1 1/2 cups chopped yellow onion (2 onions)
- 2 red bell peppers, cored and sliced into 1/2-inch strips
- 2 tablespoons minced garlic (4 to 6 cloves)
- 2 cups white basmati rice
- 5 cups good chicken stock, preferably homemade
- 1/2 teaspoon saffron threads, crushed
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/3 cup licorice-flavored liqueur (recommended: Pernod)
- 1 1/2 pounds cooked lobster meat
- 1 pound kielbasa, sliced 1/4 to 1/2-inch thick
- 1 (10-ounce) package frozen peas
- 1 tablespoon minced fresh flat-leaf parsley leaves
- 2 lemons, cut into wedges
Burgundy Mushrooms
By karen1
2011 Ree Drummond, All Rights Reserved
- 4 pounds white button mushrooms
- 1 litre Burgundy wine (other dry red wines will work)
- 2 cups boiling water
- 1/2 pound (2 sticks) butter
- 1 1/2 teaspoons Worcestershire sauce
- 1 teaspoon dill seed
- 1 teaspoon freshly ground black pepper
- 4 beef bouillon cubes
- 4 chicken bouillon cubes
- 4 cloves garlic, peeled
- Salt
- Crusty bread, for serving
Whole Wheat Penne with Lobster and Bacon
By karen1
Recipe courtesy Giada De Laurentiis
- Kosher salt
- Two 4-ounce lobster tails
- 1 pound whole wheat penne pasta
- 1 pound thick-cut bacon, cut crosswise into 1/4-inch-wide strips (about 2 1/2 cups)
- 4 cloves garlic, minced
- One 14 1/2-ounce can diced tomatoes
- 3/4 cup clam juice
- 3/4 cup heavy cream
- 1 cup chopped fresh basil
- Freshly ground pepper
- 1 pound large shrimp, peeled and deveined
Rolled Omelet Burrito
By karen1
Heat a skillet over high heat
- 2 tablespoons canola oil
- 4 ounces Mexican chorizo (ground)
- 1 small jalapeno, sliced, with seeds
- 1 1/2 tablespoons butter
- 3 large eggs
- 2 tablespoons finely chopped fresh cilantro
- Salt and freshly ground black pepper
- 1/2 cup grated Monterey Jack cheese
- One 12-inch flour tortilla
Halibut Ceviche Salad
By karen1
Recipe courtesy Giada De Laurentiis
- Vegetable oil cooking spray
- Four 6-to-7-inch corn tortillas
- 2 teaspoons extra-virgin olive oil
- 1/8 teaspoon kosher salt
- One 10-ounce halibut fillet, skinned and cut into 1/2-inch cubes (cod substitute or other white fish)
- 1/2 cup fresh lemon juice (from 2 large lemons)
- 1/4 cup fresh lime juice (from 3 to 4 large limes)
- Zest of 1 large lemon
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lime juice (from 2 large limes)
- 1 teaspoon agave
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 3 green onions, pale green and white parts only, finely sliced
- 3 tomatoes, seeded and chopped into 1/2-inch pieces
- 1 large avocado, peeled, seeded and cut into 1/2-inch cubes
- 1 small jalapeno, finely diced
- 2 tablespoons chopped fresh flat-leaf parsley
Mexican Shrimp-and-Avocado Salad with Tortilla Chips
By karen1
Bring a saucepan of salted water to a boil
- 1 pound shelled and deveined medium shrimp
- 2 romaine hearts, coarsely shredded
- 2 cups cherry tomatoes, halved
- 1 small seedless cucumber, diced
- 1/2 cup coarsely chopped cilantro
- 1 Hass avocado, diced
- 4 ounces tortilla chips (about 4 cups)
- 2 tablespoons reduced-fat sour cream
- 2 tablespoons reduced-fat mayonnaise
- 2 tablespoons fresh lime juice
- 1/2 teaspoon finely grated lime zest
- Salt
- Freshly ground pepper
Charleston Cheese Dip
By karen1
Preheat the oven to 350 degrees F
- 1/2 cup mayonnaise
- One 8-ounce package cream cheese, softened
- 1 cup grated sharp Cheddar cheese
- 1/2 cup grated Monterey Jack cheese
- 2 green onions, finely chopped
- 1 dash cayenne pepper
- 8 butter crackers, crushed, such as Ritz
- 8 slices bacon, cooked and crumbled
- Corn chips, crackers or bagel chips, for serving
Spicy Honey Mustard-Glazed Pancetta
By karen1
Recipe courtesy Giada De Laurentiis
- 1 pound pancetta, sliced 1/8 to 1/4-inch thick
- 6 tablespoons honey
- 2 tablespoons Dijon mustard
- 1/4 teaspoon cayenne pepper