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Recipes
Italian sweet and savory squash bowls
By therman
Fresh bread crumbs: Toast 2 slices of whole wheat bread in toaster until deep brown, chop into fine bread crumbs (i...
- Filling:
- 2 small to medium acorn squash (the halves should be the size of a small bowl)
- 16 ounces Italian turkey sausage (or any Italian sausage meat or meat substitute)
- 1-2 tablespoons olive oil (divided)
- 2 cloves garlic, minced
- 1/3 cup yellow onion, chopped
- 1 1/2 teaspoons red pepper flakes
- 1/2 teaspon Italian herb mix (dried oregano, thyme, basil, parsley - use fresh if you have it!)
- 1/2 cup roasted red peppers, chopped
- 1/4 cup reconstituted sundried tomatoes or roasted tomatoes, chopped
- 1/2 cup drained canned or jarred artichoke hearts, chopped
- 2 cups fresh baby spinach
- 1/4 cup fresh basil, sliced into thin ribbons
- Salt and pepper as needed
- Topping:
- Fresh whole wheat bread crumbs (see below-trust me it's worth it!)
- Kosher or sea salt
- 4 tablespoons water
- 4 pinches of black pepper
- 1/2 cup hard cheese such as parmesan or pecorino cheese, finely grated
Chicken Pie a la Mississippi
By therman
AARP
- 2 onions, diced
- 1 – 2 tablespoons olive oil
- 2 chicken breasts and 2 thighs, skinless and boneless, diced
- 1/2 cup vegetable or chicken broth
- 1/4 cup white wine
- 2 celery stalks, sliced
- 1 bay leaf
- 4 tablespoons butter
- 6 tablespoons flour
- Pepper
- 1 roll frozen puff pastry dough, thawed
Eggplant Pasta Salad
By therman
REAL sIMPLE
- 3 tablespoons olive oil
- 2 celery stalks, sliced
- 1 eggplant, cut into 1/2-inch pieces
- 1 pint grape tomatoes, halved
- 1/4 cup tomato paste
- 1/4 cup white wine vinegar
- Kosher salt and pepper
- 1 tablespoon sugar
- 2 tablespoons capers
- 1/4 cup pine nuts, toasted (optional)
- 1 cup fresh flat-leaf parsley, chopped
- 1 pound dried penne
Crock Pot Balsamic Chicken
By therman
Epicurious
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons dried minced onion
- 4 garlic cloves, minced
- 1 tablespoon extra virgin olive oil
- 1/2 cup balsamic vinegar
- 8 boneless, skinless chicken thighs (about 24 ounces) or breasts
- sprinkle of fresh chopped parsley
Grouper Elizabeth with Beurre Blanc Cream Sauce
By therman
Elephant Walk SanDestin
- Grouper:
- 2 lbs. grouper fillets
- 1 oz. sliced almonds, roasted
- 1 oz. jumbo lump crab meat
- Seasoned flour:
- 1 c. all-purpose flour
- 1 tsp. ranch dressing (dry seasoning mix)
- 1 tsp. white pepper
- 1 tsp. black pepper
- Batter:
- 3 eggs, beaten
- 1 c. heavy whipping cream
- Beurre blanc:
- 1 TBSP chopped shallots
- 1 TBSP chopped garlic
- 1/2 c. dry white wine
- 1/2 c. lemon juice
- 1/2 c. heavy whipping cream
- 2 sticks of cold butter
- 1 tsp. white pepper
- 1 tsp. kosher salt
Strawberry/Pineapple Jello mold
By therman
Cook pineapple, strawberries, and jello until jello melts
- 16 oz. crushed pineapple
- 1 box frozen strawberries or two cups fresh, chopped
- 1 pkg. strawberry jello
- 1 large container of cottage cheese
- 1 large container of whipped cream
Amazing Grace Pomodori Bruschette
By therman
Carrabas
- Topping
- 1 small red onion, cut into very thin half-moons
- 1/4 cup red wine vinegar
- 1 tablespoon chopped fresh oregano or 1/2 teaspoon dried oregano
- 1/2 cup extra-virgin olive oil
- 1/2 cup pitted and coarsely chopped kalamata olives
- 4 large ripe tomatoes, cored and thinly sliced
- 1/2 cup shredded ricotta salata, divided
- Kosher salt and freshly ground black pepper
- Bruschette
- 8 wide slices of any crusty rustic bread
- 8 garlic cloves, peeled and cut in halves
- Extra-virgin olive oil
- 8 large fresh basil leaves, coarsely torn into dime-sized pieces
Roasted Chicken and Bow Tie Pasta Salad
By therman
Cooking Light
- 3 cups uncooked farfalle (bow tie pasta) (about 8 ounces)
- 1/3 cup fresh orange juice
- 1/4 cup fresh lemon juice
- 2 tablespoons extravirgin olive oil
- 1 tablespoon stone-ground mustard
- 2 teaspoons sugar
- 1 1/4 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 teaspoons rice vinegar
- 2 cups shredded cooked chicken breast (about 2 breasts)
- 1 1/2 cups seedless red grapes, halved
- 1 cup thin diagonally cut celery
- 1/3 cup finely chopped red onion
- 1/3 cup coarsely chopped walnuts, toasted
- 3 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh parsley
Moist Carrot Cake
By therman
Preheat oven to 325°F. Prepare two 9” pans or one 12” cake pan or one 9”x 13” sheet pan by lining with par...
- Carrot Cake:
- 2 cups all purpose flour
- 2 tsp. baking soda
- 2 tsp. baking powder
- 1/2 tsp. salt
- 3 tsp. ground cinnamon
- 1/2 tsp. nutmeg
- 4 eggs
- 1 1/4 cups oil
- 1 cup granulated white sugar
- 1 cup packed brown sugar
- 2 tsp. vanilla
- 3 cups grated carrots
- 1 cup nuts (pecans or walnuts) optional
- 1 cup raisins (optional
- Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup butter, softened
- 2 cups confectioners' sugar
- 1 teaspoon vanilla extract
Chicken Medallions with Fennel & Pine Nuts
By therman
RR
- 1/4 cup pine nuts
- 3 tablespoons EVOO
- 1 bulb fennel, trimmed and shaved with a mandoline or very thinly sliced
- 1 large onion, shaved with a mandoline or very thinly sliced
- 2 tablespoons chopped fresh thyme
- 4 large cloves garlic, thinly sliced
- Salt and pepper
- 1/3 cup anise-flavored liqueur, such as Pernod (may substitute dry vermouth)
- 1/4 cup chicken stock
- 4 8 ounces boneless, skinless chicken breasts
- 1 cup flour
- 2 tablespoons butter
- 1/2 cup crisp white wine