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Recipes
Mini Spinach Lasagna Roll-Ups
By Cubby
Preheat oven to 350ºF. Coat a rimmed baking dish (1-2 inches deep) with cooking spray and set aside
- 8 8 8 Lasagna noodles, cooked
- 1 1 1 package 1 (10 ounce) package (about 1 cup) frozen chopped spinach, thawed and well drained
- 1 1(15 2 container 1(15 ounce) container (about 2 cups) ricotta cheese
- 1/2 1/2 1/2 cup Parmesan cheese
- 1 1 1 egg
- 1/2 1/2 1/2 teaspoon minced garlic
- 1/2 1/2 1/2 teaspoon Italian seasonings
- 1 1 ounce) can 1 (15 ounce) can Muir Glen™ organic pizza sauce
- 1 1 1 cup shredded mozzarella cheese
- Salt and pepper, if desired
Aromatic Noodles With Lime Peanut Sauce
By Cubby
Cook the pasta in a large pot of water according to the directions on the package
- 3/4 pound spinach linguine or whole-wheat spaghetti
- 2 cups (about 9 ounces) broccoli florets
- 2 cups (about 6 ounces) snow peas, trimmed
- 2 cups (about 6 ounces) sugar snap peas, trimmed
- 1/2 cup natural creamy peanut butter
- 1/4 cup low-sodium soy sauce
- 1/4 cup water
- 2 tablespoons rice vinegar
- 2 tablespoons fresh lime juice
- 1 scallion, cut into pieces
- 3/4 inch fresh ginger, finely grated
- 2 tablespoons brown sugar
- 1/4 teaspoon red pepper flakes
- 1/2 cup shelled unsalted peanuts
Chile-Rubbed Grilled Chicken With Salsa
By Cubby
Recipe courtesy Food Network Magazine
- 4 skinless, boneless chicken breasts (about 2 1/4 pounds)
- 1 tablespoon extra-virgin olive oil, plus more for brushing
- 1 small clove garlic, finely grated
- 1 1/2 teaspoons ancho chile powder
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 1 teaspoon paprika
- 1/4 to 1/2 teaspoon chipotle chile powder
- 4 teaspoons fresh lime juice, plus lime wedges for serving
- Kosher salt
- 2 tomatoes, diced
- 3 tomatillos, husked, rinsed and diced
- 1/4 cup finely diced red onion
Zucchini and Gruyere Frittata Squares
By Cubby
Preheat the oven to 350 degrees F
- Good olive oil
- 6 ounces pancetta, 1/2-inch-diced
- 4 cups medium-diced leeks, white and light green parts (4 leeks), washed and spun dry
- 8 to 10 ounces small zucchini, thinly sliced in rounds
- 2 teaspoons fresh thyme leaves, minced
- 12 extra-large eggs
- 3 /4 cup half-and-half
- Kosher salt and freshly ground black pepper
- 10 ounces grated Gruyere cheese, divided
- 1 /2 cup chopped fresh basil leaves
- Julienned fresh basil, for garnish
Blue Cheese Cabbage Slaw
By Cubby
Directions Whisk together the mayonnaise, vinegar, chipotle puree, mustard, celery salt and celery seed in a large...
- 1 cup mayonnaise
- 3 tablespoons white wine vinegar
- 1 teaspoon chipotle puree
- 2 heaping tablespoons Dijon mustard
- 1/2 teaspoon celery salt
- 1/2 teaspoon celery seed
- 1/2 head green cabbage, finely shredded
- 1/2 head red cabbage, finely shredded
- 1 small red onion, grated
- 2 carrots, julienned
- 3/4 cup crumbled blue cheese (recommended: Cabrales)
- 1/4 cup chopped fresh flat-leaf parsley or cilantro leaves
- Salt and freshly ground black pepper
- Potato chips, lightly crushed (recommended: Lay's)
Deviled Eggs
By Cubby
Recipe courtesy Emeril Lagasse
- 6 eggs, hard boiled, cooled, and peeled
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white wine vinegar
- 1 teaspoon finely chopped chives
- Hot pepper sauce
- Paprika
- Salt and pepper
- Variation: add 1 teaspoon chopped canned jalapeno peppers
- 4 radicchio leaves, for garnish
- 3 parsley sprigs, for garnish
Ultimate Shrimp and Grits
By Cubby
Grits - version 1: Place a 3-quart pot over medium-high heat
- Grits - version 1:
- 3 cups milk
- 3 cups heavy cream
- 1 cup stone-ground white cornmeal
- 2 tablespoons unsalted butter
- Kosher salt
- Freshly ground black pepper
- Grits - version 2:
- 4 cups chicken broth
- 1/2 cup whipping cream
- 1 cup quick cooking grits
- Salt and freshly ground black pepper
- 1 tablespoon butter
- 1/4 cup Parmesan
- Shrimp:
- 2 tablespoons extra-virgin olive oil
- 1 medium white onion, minced
- 1 garlic clove, minced
- 1 pound andouille or spicy Italian spicy sausage, cut in chunks
- 1/4 cup all-purpose flour
- 2 cups chicken stock
- 2 to 3 bay leaves
- 2 pounds large shrimp, peeled and deveined
- Cajun seasoning to taste
- 1/2 lemon, juiced
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 4 green onions, sliced
Coconut Curry Shrimp
By Cubby
Heat the butter in a large skillet (I used nonstick) over medium-high heat
- 2 tablespoons salted butter
- 1 1/2 pounds peeled and deveined raw shrimp (I used U10, but any size is fine)
- 4 cloves garlic, minced
- 1 medium onion, finely diced
- 1 tablespoon curry powder
- One 13 1/2-ounce can coconut milk (I used A Taste of Thai brand)
- 2 tablespoons honey, or more to taste
- 1/4 teaspoon kosher salt, or more to taste
- Juice of 1 lime, or more to taste
- 12 fresh basil leaves, chopped, plus more for garnish
- Hot sauce, as needed, optional
- Cooked basmati rice, for serving
Baked Flounder with Fresh Lemon Pepper
By Cubby
Lorrie Hulston Corvin, Cooking Light MARCH 2003
- 2 tablespoons grated lemon rind (about 3 lemons)
- 1 tablespoon extravirgin olive oil
- 1 1/4 teaspoons black peppercorns, crushed
- 1/2 teaspoon salt
- 2 garlic cloves, minced
- 4 (6-ounce) flounder fillets
- Cooking spray
- Lemon wedges (optional)
Paul's Eight-strand Plaited Loaf
By Cubby
Tip the flour into a large mixing bowl
- 600g strong white bread flour, plus extra for dusting
- 12g salt
- 12g instant yeast
- 35g unsalted butter, softened
- 400ml cool water
- Olive oil for kneading