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Recipes
7-Layer Greek Dip
By erinp
With an electric mixer, combine the cream cheese, seasoning, garlic, and lemon juice until light and fluffy
- 1 8-oz. package cream cheese, softened (I used low-fat)
- 1 tsp. dill weed or Greek seasoning (salt free–go for a mix that just has herbs)
- 3 cloves garlic, minced or pressed
- 2 tsp. lemon juice
- 1 1/2 c. hummus
- 1 c. seeded, diced cucumbers
- 1 c. seeded, diced tomatoes
- 1/2 c. chopped Kalamata olives
- 1/3 c. chopped green onions (about 3 green onions completely chopped)
- 1/2 c. crumbled Feta cheese
- 1/8-1/4 c. minced fresh parsley
Buttermilk Biscuits
By erinp
Recipe courtesy Alton Brown
- 2 cups flour
- 4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 2 tablespoons butter
- 2 tablespoons shortening
- 1 cup buttermilk, chilled
Baked Fontina
By erinp
Adjust top rack of the oven so that it sits about 5 inches under the broiler unit
- 1 1/2 lbs Italian fontina, rind removed and cubed into 1-inch pieces
- 6 cloves garlic, thinly sliced
- 1 tbsp fresh thyme, chopped
- 1 tsp fresh rosemary, chopped
- 3 tbsp extra virgin olive oil
- 1/2 tsp Kosher salt
- 1/2 tsp freshly ground black pepper
Roasted Green Chile-Chicken Enchiladas
By erinp
Make the salsa: Put the tomatillos, jalapenos, and onion in a saucepan with the vinegar and water to cover
- 12 tomatillos, husked and rinsed
- 2 jalapeno peppers, stemmed
- 1 onion, quartered
- Splash white vinegar
- Water
- 1 teaspoon ground cumin
- 1/2 bunch fresh cilantro leaves, coarsely chopped
- 2 limes, juiced
- Salt
- 3 poblano peppers
- Extra-virgin olive oil
- 1 onion, sliced
- 3 garlic cloves, chopped
- 1 1/2 teaspoons ground cumin
- 1/4 cup all-purpose flour
- 4 cups canned chicken stock
- 1 deli roasted chicken, about 3 pounds, boned, meatshredded
- Leaves from 1/2 bunch fresh cilantro, chopped
- Salt and freshly ground black pepper
- 12 large corn tortillas
- 1/2 pound Monterey jack cheese, shredded
- Guacamole
- 1 pint sour cream
Blueberry Oatmeal Muffins
By erinp
Cooking Light, August 2010
- 1 2/3 cups quick-cooking oats
- 3 ounces all-purpose flour (about 2/3 cup)
- 2 33/100 ounces whole-wheat flour (about 1/2 cup)
- 3/4 cup packed light brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/2 cups low-fat buttermilk
- 1/4 cup canola oil
- 2 teaspoons grated lemon rind
- 2 large eggs
- 2 cups frozen blueberries
- 2 tablespoons all-purpose flour
- Cooking spray
- 2 tablespoons granulated sugar
Cucumber Tomato Salad
By erinp
Combine all ingredients and chill
- 3 cups peeled, chopped cucumbers (about 2 medium)
- 1 cup chopped tomato (about 1 large)
- 1/2 cup chopped red onion
- 1/2 cup rice vinegar
- 3 TBS Equal
- Salt and Pepper to taste
American-Italian Pasta Salad
By erinp
Cook pasta until al dente, rinse and drain until cool
- 16 oz fusilli pasta
- 2 (2 oz) cans black olives
- 1 cup frozen peas, thawed
- 1 cup cubed Genoa salami
- 3/4 cup chopped green onion
- 3/4 cup chopped celery
- 1/2 cup chopped parsley
- 1 pkg dry italian dressing mix
- 1 cup mayonnaise
- 1 cup sour cream
- 2 TBS milk
Guacamole Salad-Barefoot Contessa
By erinp
2006, Barefoot Contessa at Home
- 1 pint grape tomatoes, halved
- 1 yellow bell pepper, seeded and 1/2-inch diced
- 1 (15-ounce) can black beans, rinsed and drained
- 1/2 cup small diced red onion
- 2 tablespoons minced jalapeno peppers, seeded (2 peppers)
- 1/2 teaspoon freshly grated lime zest
- 1/4 cup freshly squeezed lime juice (2 limes)
- 1/4 cup good olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon minced garlic
- 1/4 teaspoon ground cayenne pepper
- 2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced
Haricots Verts with Warm Bacon Vinaigrette
By erinp
Cooking Light NOVEMBER 2009
- 2 pounds haricots verts, trimmed
- 3 slices bacon, chopped
- 3/4 cup thinly sliced shallots (about 2 medium)
- 1 1/2 tablespoons toasted walnut oil
- 2 teaspoons champagne vinegar
- 1 teaspoon kosher salt
- 3 tablespoons chopped walnuts, toasted
- 1 tablespoon chopped fresh flat-leaf parsley
Cheese Fondue
By erinp
In a small bowl, coat the cheeses with cornstarch and set aside
- 1/2 pound imported Swiss cheese, shredded
- 1/2 pound Gruyere cheese, shredded
- 2 tablespoons cornstarch
- 1 garlic clove, peeled
- 1 cup dry white wine
- 1 tablespoon lemon juice
- 1 tablespoon cherry brandy, such as kirsch
- 1/2 teaspoon dry mustard
- Pinch nutmeg
- Assorted dippers
- Or add minced garlic to wine