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Recipes
Scallion and Mozzarella Cornbread
By karen1
Recipe courtesy Giada De Laurentiis
- Vegetable oil cooking spray
- 2 (8.5-ounce) boxes cornbread mix (recommended: Jiffy)
- 1/2 cup buttermilk, at room temperature
- 3 tablespoons unsalted butter, melted
- 2 eggs, at room temperature
- 10 large pimiento-stuffed green olives, coarsely chopped to yield 1/2 cup
- 5 scallions, light green and white parts only, finely chopped to yield 1/2 cup
- 1 cup grated mozzarella
Mini Chicken and Broccoli Pot Pies
By karen1
Recipe courtesy Giada De Laurentiis
- Vegetable oil cooking spray
- 2 tablespoons unsalted butter, at room temperature
- 2 tablespoons all-purpose flour
- 3/4 cup whole milk, at room temperature
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup grated Parmesan
- 1 small store-bought rotisserie chicken breast, chopped into 1/4-inch pieces (about 3/4 cup meat)
- 1 cup broccoli florets, cut into 1/4 to 1/2-inch pieces, steamed (about 2 ounces)
- All-purpose flour, for dusting
- Two 10-inch round unfold-and-bake frozen pie crusts, thawed
- 1 large egg
- Special equipment: 12-cup mini-muffin pan; 3-inch round cookie cutter; 2-inch round cookie cutter
Noodle Paella
By karen1
Heat the oil over medium-high heat in a 6-quart Dutch oven
- 3 tablespoons extra-virgin olive oil
- 3 sweet Italian sausages, casing removed (about 12 ounces)
- 1 skinless boneless chicken breast (about 6 ounces), cut into 3/4-inch cubes
- 3/4 teaspoon kosher salt, plus extra for seasoning
- 3/4 teaspoon freshly ground black pepper, plus extra for seasoning
- 6 large cloves garlic, thinly sliced
- 1 medium fennel bulb, chopped
- 1 small onion, chopped
- 1 medium red bell pepper, stemmed, seeded, diced
- Three 8-ounce bottles clam juice
- One 15-ounce can diced tomatoes in juice
- 1 teaspoon smoked paprika
- 1/4 teaspoon finely crumbled stem saffron
- 1/8 teaspoon cayenne pepper
- 3 Turkish bay leaves
- 8 ounces spaghetti, broken into 1-inch lengths
- 8 ounces halibut fillet, cut into eight 1-inch cubes
- 12 small littleneck clams, scrubbed
- 12 large shrimp, peeled and deveined
- 1/3 cup roughly chopped fresh Italian parsley
Fried Chicken with Milk Gravy
By karen1
Recipe adapted from Georgia Cooking in an Oklahoma Kitchen (c) Clarkson Potter 2008
- 8 serving pieces chicken, light or dark meat
- Salt
- 2 cups peanut oil, more if needed
- Black pepper
- 2 cups all-purpose flour
- 4 tablespoons oil from fried chicken
- 4 tablespoons all-purpose flour
- 2 cups milk
- Salt and freshly ground black pepper
French Toast with Berry Butters
By karen1
2011 Ree Drummond, All Rights Reserved
- 1 pound (4 sticks) unsalted butter, softened
- 1/2 cup blackberries
- 1/2 cup raspberries
- 1 loaf crusty bread, such as baguette, French loaf, etc.
- 4 whole egg yolks
- 2 cups half-and-half
- 1 tablespoon sugar
- 2 teaspoons vanilla extract
- Zest of 1 lemon
- Butter, for frying
- Sifted powdered sugar, for serving, optional
- Maple syrup, warm, for serving
Midwest Barbecue Pasta Salad Recipe
By karen1
Midwest Barbecue Pasta Salad is a simply delicious mouth-watering side dish recipe
- 16 ounces garden rotini
- 1 cup ranch dressing
- 3/4 cup barbecue sauce
- 2 cups chopped cooked chicken
- 1/2 cup coarsely chopped cooked bacon
- 1/2 cup diced green bell pepper
- 1/2 cup minced scallions
- 1/2 cup julienned red onion
- 1/2 cup peeled seeded diced cucumber
- Salt and pepper to taste
- Parmesan cheese to taste
Artichoke Gratinata
By karen1
Preheat the oven to 450 degrees F
- 3 tablespoons olive oil
- 1 garlic clove, minced
- 1 pound frozen artichoke hearts, thawed
- 2 tablespoons chopped fresh parsley leaves
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon red pepper flakes
- 1/2 cup chicken broth
- 1/4 cup Marsala wine
- 2 tablespoons butter
- 1/3 cup plain bread crumbs
- 1/3 cup grated Parmesan
Chicken Parmesan
By karen1
Coat a saute pan with olive oil and place over medium heat
- 1/4 cup extra-virgin olive oil, plus 3 tablespoons
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 bay leaves
- 1/2 cup kalamata olives, pitted
- 1/2 bunch fresh basil leaves
- 2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
- Pinch sugar
- Kosher salt and freshly ground black pepper
- 4 skinless, boneless, chicken breasts (about 11/2 pounds)
- 1/2 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1 tablespoon water
- 1 cup dried bread crumbs
- 1 (8-ounce) ball fresh buffalo mozzarella, water drained
- Freshly grated Parmesan
- 1 pound spaghetti pasta, cooked al dente
Battered Shrimp
By karen1
Recipe courtesy Alex Guarnaschelli
- 1 (8-ounce) bottle beer (recommended: Heineken)
- 1 (2-ounce) "shot" vodka (the cheaper the better)
- 1 3/4 cups all-purpose flour, plus a little extra, if needed
- 1 tablespoon paprika
- 1 clove garlic, peeled
- 1 tablespoon extra-virgin olive oil 1 pound "16/20" size shrimp, peeled and deveined, tails attached
- Kosher salt
- Freshly ground black pepper
- 4 cups vegetable oil About 20 basil leaves, stemmed, washed and dried
- 1 lemon, thinly sliced
Chicken Cremini
By karen1
Place chicken breasts between sheets of plastic wrap
- 1 package PERDUE FIT & EASY Boneless, Skinless Chicken Breasts
- 1/2 teaspoon ground thyme
- Salt and ground pepper to taste
- 1 1/2 tablespoons olive oil
- 1/4 pound wild mushrooms, such as cremini, shiitake, or oyster, thinly sliced
- 1/4 cup reduced sodium beef broth
- 3 tablespoons Marsala wine
- 1 tablespoon grated Parmesan cheese
- 2 tablespoons minced fresh parsley
- 1 lemon, thinly sliced (optional)