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Recipes
Barbecue Apricot Chicken
By wpolumbo
Barbecue chicken with a healthy twist!
- 1 tablespoon olive oil
- 2 cloves garlic, thinly sliced
- 1 28-ounce can diced tomatoes, drained
- 1/3 cup apricot jam or preserves
- 1 tablespoon balsamic vinegar
- 2 1/2 teaspoons kosher salt
- 3/4 teaspoon black pepper
- 1 4-pound chicken, cut into pieces
Chicken with Parmesan, Garlic, and Herb Crust
By wpolumbo
An Italian-flavored feast!
- 1 garlic clove, peeled
- 1/4 cup fresh flat-leaf parsley leaves
- 2 slices whole-wheat bread
- 1/4 cup grated Parmesan (1 ounce)
- 2 tablespoons olive oil
- 1/4 teaspoon kosher salt
- freshly ground black pepper
- 4 skinless, boneless chicken-breast halves, 2 pork tenderloins, halved (1 1/2 to 2 pounds total)
- 4 teaspoons Dijon mustard
Hellmann's Parmesan Crusted Chicken
By wpolumbo
A simple recipe that looks and tastes delicious!
- 1/2 cup Hellmann's Mayonnaise
- 1/4 cup grated Parmesan cheese
- 4 boneless, skinless chicken breasts
- 4 tsp. Italian seasoned dry bread crumbs
Gingered Pear Chicken Dijon
By wpolumbo
Sweet and tangy!
- 1 can (15-1/4 oz.) Del Monte Sliced Pears in Heavy Syrup
- 4 skinless, boneless chicken breast halves
- 1 Tbsp. olive oil
- 4 green onions, thinly sliced
- 2 Tbsp. molasses
- 4 tsp. grated fresh ginger
- 1 Tbsp. Dijon mustard
Brown-Butter Ravioli
By wpolumbo
It's fun and easy and delicious!
- 1 package (12 to 16 ounces) fresh ravioli, any flavor filling
- 3 tablespoons butter, cut into small pieces
- 2 tablespoons balsamic vinegar
- 2 handfuls (about 1/4 cup) grated Parmigiano-Reggiano cheese
- 2 handfuls (about 1/4 cup) flat-leaf parsley, chopped
- salt and pepper, to taste
Macaroni and Cheese
By wpolumbo
A casserole full of delciousness!
- 1 pound elbow macaroni
- 1 cup dry bread crumbs
- 1/4 cup fresh flat-leaf parsley, finely chopped (optional)
- 1/4 cup olive oil
- 3 teaspoons kosher salt
- 1/4 teaspoon black pepper
- 5 tablespoons unsalted butter, plus more for the baking dish
- 1/2 cup all-purpose flour
- 6 cups whole milk
- 3 1/2 cups (about 14 ounces) grated sharp Cheddar
Quick Basil Sauce
By wpolumbo
An oldie and a goodie!
- 1 medium onion
- olive oil
- 1 can (28 oz.) tomato puree
- water
- 1 jalapeno pepper, uncut, with stem removed
- 1/2 tsp. salt
- 6-8 leaves fresh basil
Ragu
By wpolumbo
One of Adrienne's all-time favorites!
- 2 pounds beef, English Cut Roast, cubed
- black pepper, freshly ground
- garlic powder
- olive oil
- 1 onion, chopped
- 1/2 cup dry red wine
- 1 (6 1/2 oz.) can tomato paste
- 1 (10 3/4 oz.) can tomato puree
- 1 bunch basil
- 2 hot peppers
- salt
Pasta & Peas
By wpolumbo
Pasta, with a little color!
- 1 package frozen peas
- 1 tablespoon water
- 1 tablespoon olive oil
- 1/2 teaspoon pepper, freshly ground
- 1 teaspoon salt
- 1 onion, chopped
- 1 pound pasta, tubettini
Baked Lasagna
By wpolumbo
One of the all-time classic Italian recipes!
- 1/2 pound Italian sausage
- 1/2 pound ground beef
- 1 clove garlic, minced
- 1 tablespoon dried oregano
- 1/2 teaspoon salt
- 1/2 cup dry red wine (optional)
- 2 (16 oz.) jars spaghetti sauce
- 1 (6 oz.) tomato paste
- 1 (16 oz.) package lasagna noodles
- 2 eggs, slightly beaten
- 2 cups ricotta
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons parsley flakes
- dash black pepper, freshly ground
- 1 pound mozzarella cheese, thinly sliced