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Recipes
Baked Buffalo Chicken with Blue Cheese Salad
By Klainanutshell
1. Preheat the oven to 400°
- 8 bone-in chicken thighs (about 2 pounds)
- 1 onion, cut crosswise into 1/3 -inch thick rings
- 1/3 cup buffalo sauce, plus more for serving
- 1 tablespoon extra-virgin olive oil
- Salt and pepper
- One 4-ounce container blue cheese crumbles
- 6 tablespoons sour cream
- 2 tablespoons fresh lemon juice
- 2 cups chopped celery, with any leaves
- One 5-ounce bag mixed greens
sugar cookies
By Klainanutshell
Preheat oven to 400. Cream butter and sugar together
- 1 cup butter, softened
- 1/2 cup sugar
- 1 egg
- 2 teaspoon vanilla extract
- 3 cup flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
Ham, Ricotta and Fig Tart
By Klainanutshell
Preheat the oven to 400 degrees
- 3 ounces dried figs (about 4)
- Boiling water
- 3 tablespoons butter
- 2 onions, halved and thinly sliced
- 2 teaspoons fresh thyme, chopped
- 1 sheet puff pastry, thawed
- 2 eggs
- 1 cup ricotta cheese
- Salt and pepper
- 1/4 pound sliced deli ham, coarsely chopped
Fusilli with Crispy Kale and Ricotta
By Klainanutshell
Preheat the oven to 400°
- 1 pound cavolo nero (also called black, tuscan, dinosaur or lacinato kale) or curly kale—stemmed, washed and dried
- 5 About 5 tablespoons EVOO (extra-virgin olive oil)
- Salt and pepper
- 1 pound short or long fusilli pasta or curly spaghetti (look for an imported italian pasta)
- 1 pound hot or sweet italian bulk sausage (optional)
- 3 to 4 cloves garlic, finely chopped
- 1 small italian red cherry chile pepper or 1 fresno chile pepper, seeded and finely chopped
- 2 About 2 tablespoons fresh thyme leaves, chopped
- A couple of small sprigs rosemary, finely chopped
- 1 1/2 About 1 1/2 cups fresh sheep’s- or cow’s-milk ricotta cheese
- Freshly grated nutmeg
- Shaved pecorino-romano cheese
Dana dip
By Klainanutshell
Mix :)
- 1 cup mayo
- 1 cup sour cream
- Dry knorr soup mix
- Chunky salsa
Peach-Mustard Pork Chops
By Klainanutshell
repare an outdoor grill with a high heat for both direct and indirect grilling
- 4 (1 1/2-inch thick) pork chops
- Safflower or corn oil, for brushing
- Kosher salt
- Freshly ground black pepper
- 3 tablespoons unsalted butter
- 2 tablespoons minced onion
- 2 cloves garlic, minced
- 3 tablespoons cider vinegar
- 1/2 cup whole-grain mustard
- 1/4 cup Dijon mustard
- 3/4 cup peach jam or preserves
- 1 tablespoon bourbon
- 1/2 teaspoon kosher salt
Sixteen-Spice-Rubbed Chicken Breast with Black Pepper Vinegar Sauce and Green Onion Slaw
By Klainanutshell
To make the dressing for the slaw, combine the green onions, vinegar, honey, chiles, mayonnaise, oil and salt and ...
- Green Onion Slaw:
- 1 * 1 cup coarsely chopped green onions, white and green parts
- 1/4 * 1/4 cup red wine vinegar
- 2 * 2 teaspoons honey
- 2 * 2 serrano chiles
- 2 * 2 tablespoons mayonnaise
- 1/2 * 1/2 cup canola oil
- * Kosher salt and freshly ground black pepper
- 1 * 1 small head of purple cabbage, finely shredded
- 1 * 1 small red onion, halved and thinly sliced
- 2 * 2 teaspoons poppy seeds
- 1/4 * 1/4 cup chopped fresh cilantro leaves
- Chicken:
- 1 * 1 tablespoon ancho chile powder
- 1 * 1 tablespoon pasilla chile powder
- 1 * 1 tablespoon ground cumin
- 1 * 1 tablespoon ground coriander
- 1 * 1 tablespoon ground ginger
- 1 * 1 tablespoon brown sugar
- 2 * 2 teaspoons garlic powder
- 2 * 2 teaspoons onion powder
- 1 * 1 teaspoon ground allspice
- 1 * 1 teaspoon ground cinnamon
- 1 * 1 teaspoon ground cloves
- 1 * 1 teaspoon ground fennel seeds
- * Heaping 1/4 teaspoon chile de arbol
- * Kosher salt
- 2 * 2 teaspoons coarsely ground black pepper
- * Heaping 1/4 teaspoon cayenne pepper
- 4 * 4 (8-ounce) boneless chicken breasts, skin on
- 1/4 * 1/4 cup canola oil
- Black Pepper Vinegar Sauce:
- 1/4 * 1/4 cup rice wine vinegar
- 1/2 * 1/2 cup extra-virgin olive oil
- 3 * 3 tablespoons Dijon mustard
- 2 * 2 teaspoons honey
- 1 * 1 teaspoon kosher salt
- 3/4 * 3/4 teaspoon coarsely ground black pepper
Harvest Soup with Apples and Bacon
By Klainanutshell
In a large pot, cook the bacon over medium-low heat, stirring occasionally, until crisp, about 10 minutes
- 8 slices bacon, chopped
- 1 large onion, chopped
- 3 graqnny smith apples—peeled and cored, 2 1/2 coarsely chopped
- 1 pound butternut squash, peeled and cut into 1-inch pieces
- 1 1/2 pounds sweet potatoes, peeled and cut into 1-inch pieces
- 8 ounces celery root, peeled and chopped
- 8 ounces turnips, peeled and cut into 1-inch pieces
- 3 sprigs thyme, plus thyme leaves for garnishing
- One 32-ounce container (4 cups) chicken broth
- Salt and pepper
Apple, Cheddar, and Bacon Monte Cristos
By Klainanutshell
Bake the bacon on a broiler pan or a rack set over a baking sheet at 375° until just crisp, about 20 minut...
- 12 slices good-quality bacon
- 8 slices good-quality peasant or round-loaf french bread
- 1/2 to 3/4 pound extra-sharp white cheddar cheese
- 2 golden delicious or gala apples, cored and very thinly sliced
- 3 large eggs
- 1/2 cup whole milk or half-and-half
- A little freshly grated nutmeg
- Butter, for greasing
- Warm maple syrup, for drizzling
Scallion Sweet Potatoes
By Klainanutshell
Combine sweet potatoes, scallions, garlic, and thyme in bowl
- 1 1/2 lb chopped peeled sweet potatoes
- 1 bunch scallions cut into 2 in pieces
- 6 crushed garlic cloves
- 1 Tbsp fresh thyme
- 1/4 cup OO
- s &-