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Chicken and Chorizo Romesco with Spanish Potatoes and Kale

Chicken and Chorizo Romesco with Spanish Potatoes and Kale

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Heat about 1/4 to 1/3 cup olive oil in a medium skillet over medium-low heat

  • 1/2 cup extra-virgin olive oil, divided
  • 5 cloves garlic, thinly sliced
  • 2 pounds baby Yukon gold potatoes, halved
  • Salt and freshly ground black pepper
  • 1 bunch kale, stemmed and coarsely chopped
  • 1 cup chicken stock
  • 1 cup shredded manchego
  • 1 to 3 slices stale bread, toasted, cut 1/2-inch dice
  • 1 cup pequillo peppers or roasted red peppers
  • 1 (15-ounce) can fire roasted tomatoes, drained, about 1 1/3 cups
  • 2 tablespoons sherry vinegar
  • 1/2 cup marcona almonds (Spanish toasted almonds), substitute toasted sliced or peeled almonds if unavailable
  • 4 pieces boneless skinless chicken breast or thigh meat
  • 2 teaspoons orange zest or lemon zest
  • 1 teaspoon smoked or sweet paprika
  • A handful flat-leaf parsley, finely chopped
  • 3/4 pound Spanish chorizo, casings removed, cut into 8 pieces on the bias
5/5 (1 Votes)

Peanut Swirl Brownies

Peanut Swirl Brownies

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Preheat the oven to 350 degrees F

  • 1 pound unsalted butter
  • 1 pound plus 12 ounces semisweet chocolate chips, divided
  • 6 ounces unsweetened chocolate
  • 6 extra-large eggs
  • 3 tablespoons instant coffee granules
  • 2 tablespoons pure vanilla extract
  • 2 1/4 cups sugar
  • 1 1/4 cups all-purpose flour, divided
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 3/4 cup smooth peanut butter
0/5 (0 Votes)

Wonderful White Bread

Wonderful White Bread

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In a small saucepan, heat the milk with butter over low heat just until the butter melts

  • 1 cup milk
  • 3 tablespoons butter
  • 1 package (1 tablespoon) rapid-rising dry yeast
  • 2 tablespoons sugar or honey
  • 3 cups unbleached all-purpose flour
  • 2 teaspoons salt
  • 2 egg whites, divided and slightly beaten
  • 1 tablespoon sesame seeds
0/5 (0 Votes)

Chocolate Flank Steak with Pineapple Salsa

Chocolate Flank Steak with Pineapple Salsa

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In a large resealable plastic bag, combine vinegar, cocoa, brown sugar, olive oil, cumin, chili powder, salt, and p...

  • Pineapple Salsa:
  • 4 tablespoons white wine vinegar
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons firmly packed brown sugar
  • 2 tablespoons olive oil
  • 1 tablespoon ground cumin
  • 2 teaspoons ancho chili powder
  • 1 1/2 teaspoons salt
  • Pinch ground black pepper
  • 2 pounds flank steak
  • Pineapple Salsa, recipe follows
  • Chopped fresh cilantro leaves, for garnish, optional
  • 1 whole pineapple, peeled and diced
  • 1 avocado, halved, pitted, and flesh diced
  • 1/4 cup minced red onion
  • 1/4 cup minced fresh cilantro leaves
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon salt
0/5 (0 Votes)

Upsidedown Berry Crostada

Upsidedown Berry Crostada

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To make the crust, combine the flour, sugar, lemon zest, and salt in a food processor and pulse to blend

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons sugar, plus 2 tablespoons
  • 1 lemon, zested and juiced
  • 1/4 teaspoon kosher salt
  • 10 tablespoons unsalted butter, chilled and cut into 1/2-inch pieces
  • 3 tablespoons ice water
  • 5 cups frozen mixed berries, thawed (about 30 ounces)
  • 1 1/2 tablespoons cornstarch
  • 2/3 cup mascarpone cheese
  • 1/3 cup heavy cream
  • 3 tablespoons honey
5/5 (1 Votes)

Chicken with Mustard Mascarpone Marsala Sauce

Chicken with Mustard Mascarpone Marsala Sauce

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Sprinkle the chicken with salt and pepper

  • 1 1/2 pounds boneless skinless chicken breasts, each breast cut crosswise into 3 pieces
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 5 tablespoons butter, divided
  • 3/4 cup chopped onion
  • 1 pound cremini mushrooms, sliced
  • 2 tablespoons minced garlic
  • 1 cup dry Marsala wine
  • 1 cup (8 ounces) mascarpone cheese
  • 2 tablespoons Dijon mustard
  • 2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish
  • 12 ounces dried fettuccine
4/5 (1 Votes)

Chicken with Forty Cloves of Garlic

Chicken with Forty Cloves of Garlic

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Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds

  • 3 whole heads garlic, about 40 cloves
  • 2 (3 1/2-pound) chickens, cut into eighths
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon unsalted butter
  • 2 tablespoons good olive oil
  • 3 tablespoons Cognac, divided
  • 1 1/2 cups dry white wine
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons all-purpose flour
  • 2 tablespoons heavy cream
0/5 (0 Votes)

English Pea Salad

English Pea Salad

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In a large skillet, cook the bacon over medium heat until crisp

  • 4 slices bacon
  • 1 (10-ounce) package frozen peas, thawed and drained
  • 1 cup shredded Cheddar
  • 2 hard-cooked eggs, peeled and chopped
  • 3 tablespoons mayonnaise
  • 2 teaspoons freshly squeezed lemon juice
  • Salt and freshly ground black pepper
0/5 (0 Votes)

Butternut Squash Bisque

Butternut Squash Bisque

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Heat the oil and melt the butter in a large pot over medium heat

  • 1 tablespoon canola oil
  • 1 tablespoon unsalted butter
  • 1/2 cup diced onion
  • 3/4 cup diced carrots
  • 4 cups peeled and cubed butternut squash
  • 3 cups vegetable stock
  • salt and ground black pepper to taste
  • ground nutmeg to taste
  • 1/2 cup heavy cream (optional)
0/5 (0 Votes)

Bourbon Three-Bean Bake

Bourbon Three-Bean Bake

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Heat oven to 350 degrees F

  • 2 strips bacon
  • 1 large onion, chopped (1 cup)
  • 1 large sweet green pepper, chopped
  • 1 can (16-ounces) diced tomatoes
  • 1/2 cup molasses
  • 6 Tablespoons tomato paste
  • 1/3 cup bourbon
  • 1/4 cup firmly packed light brown sugar
  • 2 Tablespoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can (19 ounces) black beans, drained and rinsed
  • 1 can (19 ounces) red kidney beans, drained and rinsed
  • 1 can (19 ounces) white kidney beans, drained and rinsed
0/5 (0 Votes)