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Recipes
Garden Pasta Salad with Feta
By karen1
Cook pasta according to package directions
- 8 ounces uncooked whole wheat penne or rotelle pasta
- 1 can (15 oz) whole kernel corn
- 1 cup cherry tomatoes halved
- 1/2 cup chopped red onion
- 1/2 cup balsamic vinaigrette dressing
- 4 tbs. crumbled feta cheese
Pulled Pork Tacos with Citrus Salsa
By karen1
Recipe courtesy Giada De Laurentiis
- One 3-pound boneless pork shoulder, trimmed, cut into 1 1/2-inch pieces
- 1 tablespoon kosher salt, plus more for seasoning
- 1 teaspoon freshly ground black pepper, plus more for seasoning
- 3 tablespoons extra-virgin olive oil
- One 14.5-ounce can low-sodium chicken broth (2 cups)
- 1 cup orange juice
- 1 tablespoon whole cumin seeds or 1 teaspoon ground cumin
- 3 jalapeno chiles, halved lengthwise
- 3 cloves garlic, smashed
- 1 onion, coarsely chopped
- 3 large oranges
- 1 grapefruit
- 2 tablespoons grapeseed oil
- 1 tablespoon agave or honey
- 1 tablespoon white wine vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Eight 6-inch corn tortillas
- 1/2 head napa cabbage, finely shredded (about 2 cups)
Garlic Shrimp and White Beans
By karen1
Recipes & Menus | recipes Garlic Shrimp and White Beans 4 servings Active: 30 minutes Total: 30 minutes
- 6 tablespoons olive oil, divided
- 3 garlic cloves, minced, divided
- 2 dried chiles de árbol
- 1 bay leaf, preferably fresh
- 1 1/4 cups chopped tomato (about 8 ounces)
- Kosher salt, freshly ground pepper
- 1 tablespoon tomato paste
- 2 15-ounce cans white beans (such as cannellini), rinsed, drained
- 1 cup low-sodium chicken broth
- 1 pound medium shrimp, peeled, deveined
- 1 teaspoon smoked paprika
- 2 tablespoons chopped flat-leaf parsley
- Grilled bread (optional)
Lemon Blueberry Cheesecake Bars
By karen1
Recipe courtesy Tyler Florence, 2007
- Butter, for greasing
- 2 tablespoons sugar
- 1/8 teaspoon ground cinnamon
- 9 graham crackers
- 1/2 stick unsalted butter, melted
- 16 ounces cream cheese, room temperature
- 2 eggs
- 2 lemons, zested and juiced
- About 1/2 cup sugar, eyeball it
- 1 1/2 cups fresh blueberries
- Powdered sugar, for dusting
Herb-Roasted Onions
By karen1
2007, Ina Garten, All Rights Reserved
- 2 red onions
- 1 yellow onion
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon minced garlic
- 1/2 tablespoon minced fresh thyme leaves
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup good olive oil
- 1/2 tablespoon minced fresh parsley leaves
Bay Scallop Gratin
By karen1
Preheat oven to 425 degrees
- 6 tablespoons unsalted butter, at room temperature
- 6 large garlic cloves, minced
- 2 medium shallots, minced
- 2 ounces thinly sliced prosciutto di Parma minced
- 4 tablespoons minced fresh parsley, plus extra for garnish
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons Pernod
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 6 tablespoons good olive oil
- 1/2 cup panko bread crumbs
- 6 tablespoons dry white wine
- 2 pound fresh bay scallops
- lemon for garnish
BBQ Popcorn
By karen1
Put a large heavy bottomed pot over medium heat and add 1 tablespoon of vegetable oil or enough to coat the bottom ...
- Neely's BBQ Seasoning:
- 1 tablespoon vegetable oil
- 1/2 cup popcorn kernels
- 1 stick butter, melted
- 2 tablespoons Neely's BBQ Seasoning, recipe follows
- 1/4 cup grated Parmesan
- Salt and freshly ground black pepper
- 1 1/2 cups paprika
- 3/4 cup sugar
- 3 3/4 tablespoons onion powder
- Mix all the ingredients together in a small bowl. Can be saved in an airtight container for up to 6 months.
Crunchy Roasted Rosemary Potatoes
By karen1
Heat the oven to 400 degrees F
- 3 large Yukon gold potatoes, scrubbed clean, cut in 1/2
- 4 sprigs fresh rosemary
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil
Chopped Asparagus Salad
By karen1
Over moderately high heat, bring a large pot of salted water to a boil
- Kosher salt and freshly cracked black pepper
- 1 pound medium asparagus, trimmed
- 1 small shallot, chopped
- 1 to 2 tablespoons champagne vinegar
- 2 to 3 tablespoons garlic-infused extra-virgin olive oil
- 1/4 pound chunk Parmesan
Yucca Hash Browns with Bacon, Onion and Lime-Cilantro Mojo
By karen1
For the mojo: Stir together in a small bowl and let sit at room temperature while you prepare the hash, to allow fl...
- 1/4 cup fresh lime juice
- 2 tablespoons finely chopped fresh cilantro leaves
- 2 tablespoons aged sherry vinegar
- 1/2 teaspoon clover honey
- 2 cloves garlic, finely chopped
- 1/4 to 1/2 half small habanero chile, diced
- Kosher salt and freshly ground black pepper
- 1 1/2 pounds yucca, washed, peeled and cut into 3/4-inch dice
- 1 bay leaf
- 1/2 head garlic
- Kosher salt and freshly ground black pepper
- 2 to 4 tablespoons canola oil
- 12 ounces slab bacon, diced
- 2 teaspoons ground cumin
- 1 small Spanish onion, diced