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Recipes
Sauteed Green Beans
By mirelsonp
Green bean and tomato side
- 2 12-oz packages frozen steam-in-bag whole green beans
- 2 minced shallots
- 2 Tbs butter
- 2 tsp balsamic vinegar
- 1 cup grape tomato halves
Mini Reubens
By mirelsonp
1. Preheat oven broiler. 2
- 1 (1 lb) loaf cocktail rye bread
- 1 cup thousand island dressing
- 1 lb deli sliced corned beef
- 1 16-oz jar sauerkraut, rinsed and well drained
- 1 lb deli sliced Swiss cheese
Cheesy Polenta and Egg Casserole
By mirelsonp
This memorable brunch centerpiece is rich with cheesy polenta, crumbled sausage and baked eggs
- 1 Tbsp. plus 2 tsp. extra-virgin olive oil, divided
- 1/3 cup finely chopped onion
- 4 cups water, plus more as needed
- 1 cup yellow cornmeal (see shopping tip)
- 1/2 tsp. salt
- 6 oz. Italian turkey sausage, casing removed
- 1/2 cup shredded fontina or mozzarella
- 1/2 cup grated Parmigiano-Reggiano, divided
- 6 large eggs
- Shopping tip: Polenta can be made from any type of cornmeal. Coarsely ground cornmeal is a great option because it has big corn flavor and light texture. It is usually labeled "cornmeal," but some brands are labeled "polenta."
Quick-Brined Pork Chops with Balsamic Glaze
By mirelsonp
Recipe source: Bon Appetit | August 2010
- 3 tablespoons coarse kosher salt
- 1 1/2 tablespoons sugar
- 4 3/4 - to 1-inch-thick pork rib chops
- 1 head of Treviso radicchio
- 1 head of Belgian endive
- 3 tablespoons (about) extra-virgin olive oil
- 3/4 cup balsamic vinegar
- 1 tablespoon butter
- Chopped fresh Italian parsley
Linguine With Lemon Sauce
By mirelsonp
Easy and quick recipe for Linguine With Lemon Sauce
- 2 tablespoons butter
- 1 tablespoon freshly grated lemon zest, plus more for serving
- 1/2 pound fresh or dried linguine
- 4 tablespoons heavy cream
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons freshly grated Parmesan cheese, plus extra cheese to serve on the side
Savory Cheese Bread
By mirelsonp
Good with soup or any main dish
- 1/4 cup butter, softened
- 1/4 to 1/2 tsp lemon-pepper seasoning
- 1/4 tsp garlic powder
- 1/4 tsp dried basil
- 1/4 tsp dried oregano
- 12 slices French bread (1-inch thick)
- 2 cups (8 oz. shredded Italian cheese blend
Green Bean and Grape Tomato Salad with Kalamata Vinaigrette
By mirelsonp
Recipe source: Bon Appetit | July 2001 Make ahead: Vinaigrette and beans can be made 1 day ahead
- 1/2 cup pitted Kalamata olives or other brine-cured black olives
- 2 shallots, finely chopped
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon anchovy paste
- 2 1/2 teaspoons grated lemon peel
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon dried crushed red pepper
- 2/3 cup extra-virgin olive oil
- 1 1/2 pounds green beans, trimmed, cut into 2-inch pieces
- 1 pint grape tomatoes, left whole, or cherry tomatoes, halved
Melting Moments (Tea Cakes)
By mirelsonp
Recipe source: The Highlander's Cookbook | Recipes From Scotland by Sheila MacNiven Cameron
- 1 cup cornstarch
- 1/2 cup sugar
- 1 tsp. baking powder
- 3/4 cup butter
- 3 eggs, beaten
- 1 tsp. lemon rind
Penne With Chicken, Arugula, Roasted Tomatoes, and Feta
By mirelsonp
Preheat oven to 475 degrees F
- 3 12-oz bags cherry tomatoes
- 2 tablespoons olive oil
- 5 large garlic cloves, chopped
- 3/4 teaspoon dried crushed red pepper
- 2 cups shredded roasted chicken breasts without skin (from purchased roast chicken
- 8 oz penne pasta
- 6 cups arugula leaves
- 1/2 cup crumbled feta cheese (about 3 oz)
Ten-Grain Porridge Bread
By mirelsonp
Recipe source: Food and Wine | August 2015 Yield: Makes two 10-inch round loaves Preparation: Active 1 hour; Tota...
- 9 ounces Bob’s Red Mill 10 Grain Hot Cereal (1 3/4 cups)
- 3 1/2 cups all-purpose flour
- 1/4 teaspoon active dry yeast
- 1 cup water
- 4 1/4 cups bread flour
- 1 tablespoon fine sea salt