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Recipes
Chicken Oscar
By mirelsonp
in a medium saucepan, bring water mixed with 1/2 teaspoon salt to a boil
- 2 cups water to boil asparagus
- 12 teaspoon salt for boiling water
- 10 thin asparagus spears, trimmed and peeled
- 2 boneless, skinless chicken breast halves
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 tablespoons flour
- 1 teaspoon butter
- 1 tablespoon vegetable oil
- 1/2 small red onion, chopped
- 3 ounces jumbo lump crab meat, picked over for shells and cartilage
- 1/2 medium tomato, chopped
- 4 cherry tomatoes for garnish
- Lemon Chive Sauce
- 1 tablespoon butter
- 2 tablespoons fresh lemon juice
- 5 tablespoons whipped cream cheese
- 1 tablespoon milk
- 1 tablespoon chopped fresh chives
Sweet-and Spicy Sesame Walnuts
By mirelsonp
A gentle heat makes these seasoned walnuts ideal with cocktails
- 1 lb walnut halves (about 4 cups)
- 1 cup sugar
- 1/2 cup water
- 2/3 cup sesame seeds (4 oz)
- 1 1/4 tsp cayenne pepper
- 1/2 tsp kosher salt
Blueberry-Lemon Sauce
By mirelsonp
Recipe source: Bon Appetit | August 2007
- 6 tablespoons sugar
- 4 teaspoons cornstarch
- 4 teaspoons fresh lemon juice
- 1 cup water
- 2 1/2 cups fresh blueberries, divided
- 1 teaspoon finely grated lemon peel
- preparation
Italian Pesto Pasta Salad
By mirelsonp
Recipe Source: Better Homes and Gardens - August 2013 Note: The key to this dish is a quality pesto
- 8 oz. elbow macaroni
- 1 7- to 8-oz. jar purchased basil pesto
- 1/4 cup red wine vinegar
- 1/2 tsp. kosher salt
- 2 15-oz. cans cannellini beans, rinsed and drained
- 1/2 5-oz. package baby arugula (3 cups)
- 2 oz. Parmigiano-Reggiano cheese, shaved
- 1/4 cup pine nuts, toasted
Warm Olives with Rosemary, Garlic and Lemon
By mirelsonp
ACTIVE: 10 MIN TOTAL TIME: 25 MIN SERVINGS: makes 1 pound Chef Marc Murphy serves these olives warm t...
- 1/4 cup extra-virgin olive oil
- Strips of zest from 1 small lemon
- 1 small rosemary sprig
- 2 small garlic cloves, thickly sliced
- 1 pound mixed oil- and brine-cured olives, such as Kalamata, Niçoise, Moroccan, cracked green Sicilian and Cerignola (3 cups)
Slow Cooker Beef Stew
By mirelsonp
1. sprinkle beef with salt and pepper
- 2 lb well trimmed boneless beef chuck, cut into 1 1/2-inch pieces
- 1/2 tsp each salt and pepper
- 2 to 3 Tbsp vegetable oil
- 1 large onion, chopped
- 1/4 cup all-purpose flour
- 1 Tbsp minced garlic
- 1 tsp dried thyme
- 2 bay leaves
- 1 cup dry red wine
- 1 Tbsp tomato paste
- 1 can (14 oz) beef broth
- 1 lb baby red or white potatoes, 1-inch strip peel removed in center
- 1 box (10 oz) baby portobello or cremini mushrooms, stems trimmed
- 2 cups baby carrots
- 1 1/2 cups frozen pearl onions
- 1 large celery rub, cut into 1/2-inch slices
- 1 cup frozen peas, thawed
Chicken Caprese Salad
By mirelsonp
1. Pick the bocconcini out of the marinade
- 1/2 lb spicy marinated bocconcini (mozzarella balls), plus the oil from the container
- 4 skinless, boneless chicken breast halves, pounded 1/2 inch thick
- Salt and freshly ground pepper
- 1 pint heirloom cherry or grape tomatoes, halved
- Olive oil, for grilling
Marinated Olives
By mirelsonp
For best flavor, let the chilled olives come to room temperature before serving
- 1 pound mixed Kalamata and other Greek olives
- 1/4 cup olive oil
- 2 Tbsp chopped fresh parsley
- 2 Tbsp chopped fresh cilantro
- 1 Tbsp lemon juice
- 1/2 tsp crushed red pepepr
- 2 cloves garlic, finely chopped
Sweet and Savory Spiced Nuts
By mirelsonp
Cooks' note: Nuts keep in an airtight container at room temperature 1 week
- 3 tablespoons sugar
- 1 teaspoon paprika
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- Pinch of ground cloves
- 1 large egg white
- 2 cups walnut halves (1/2 pound)
- 2 cups pecan halves (1/2 pound)