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Recipes
Wine_Spritzer
By Karen_3925
Refreshing drink
- 2 lemons zested
- 2 small oranges, zested
- 1 bottle Pinot Grigio
- 3 cups sparkling water
Ina's Perfect_Roast_Chicken
By Karen_3925
Preheat the oven to 425 degrees F
- 1 (5 to 6 pound) roasting chicken
- Kosher salt
- Freshly ground black pepper
- 1 large bunch fresh thyme, plus 20 sprigs
- 1 lemon, halved
- 1 head garlic, cut in half crosswise
- 2 tablespoons (1/4 stick) butter, melted
- 1 large yellow onion, thickly sliced
- 4 carrots cut into 2-inch chunks
- 1 bulb of fennel, tops removed, and cut into wedges
- Olive oil
Sweet Corn Bread Pudding
By Karen_3925
Heat oven to 350 degrees F
- 1/2 onion, diced fine
- 1 ounce unsalted butter
- 1/2 teaspoon thyme
- 1/2 teaspoon rosemary
- 1 (15-ounce) can creamed style sweet corn
- 1 cup heavy cream
- 2 eggs
- 1 teaspoon baking powder
- 1/2 cup yellow cornmeal, whole grain, stone ground
- 1/2 cup shredded Parmesan
- 1 teaspoon kosher salt
- Ground black pepper
- 2 cups cubed French bread
White_Truffle_Butter_Risotto
By Karen_3925
Delicious, rich risotto
- 8 cups low-sodium chicken broth
- 2 Tbs. extra-virgin olive oil
- 1 yellow onion, finely chopped
- 1 large garlic clove, minced
- 2 cups Arborio or Carnaroli rice
- 1/4 cup dry white wine
- 1/2 cup grated Parmigiano-Reggiano cheese, plus more for serving
- 3 Tbs. white truffle butter, plus more for serving.
- Salt and freshly ground pepper, to taste
Parmesan_Chicken_Sticks
By Karen_3925
Lay the chicken breasts on a cutting board and slice each diagonally into 4 or 5 large strips
- 1 1/2 pounds skinless, boneless chicken breasts (3 to 4)
- 1 cup flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 extra-large eggs
- 1 cup seasoned bread crumbs
- 1/2 cup grated Parmesan
- Unsalted butter
- Good olive oil
- Bamboo skewers (6 to 10 inches long) or ice-cream sticks
Lemon_Risotto
By Karen_3925
In a saucepan over high heat, combine the chicken stock and 3 1/2 cups water and bring to a boil
- 3 cups chicken stock or reduced-sodium chicken broth
- 5 Tbs. unsalted butter
- 3 Tbs. extra-virgin olive oil
- 3 Tbs. minced shallots
- 2 1/4 cups Arborio rice
- 1/2 cup fresh lemon juice
- 1/4 cup coarsely grated lemon zest
- 3/4 cup freshly grated Parmigiano-Reggiano cheese, plus shaved cheese for garnish
- Salt, to taste
- 1/4 cup minced fresh chervil (optional)
Chicken_Noodle_Soup
By Karen_3925
For the soup: Set a large stock pot over medium heat
- For the soup:
- Extra-virgin olive oil
- 3 cloves garlic, smashed
- 2 large carrots, chopped
- 1 medium onion, chopped
- 2 ribs celery, sliced
- 1 bay leaf
- 4 fresh thyme sprigs
- 3 quarts low-sodium chicken broth
- 5 parsley stems, plus 1/4 cup finely chopped flat-leaf parsley, for garnish
- 4 black peppercorns
- Kosher salt
- Grated Parmigiano-Reggiano, for garnish
- For the meatballs:
- 1 medium onion, diced
- Olive oil
- 6 links organic chicken-apple sausage meat
- 1 egg
- 1 teaspoon fresh thyme leaves
- 1 handful fresh parsley leaves
- 1/4 cup grated Parmigiano-Reggiano
- 2 pounds frozen cheese tortellini, store bought
- Kosher salt and freshly ground black pepper
Risotto_with_Chicken_Carmelized_Onions
By Karen_3925
In a large, heavy saucepan over medium-high heat, warm 1/4 cup of the olive oil
- 1 ⁄2 cup extra-virgin olive oil
- 2 sweet white onions, cut into 1-inch pieces
- 1 leek, white portion only, cut into 1-inch pieces
- 1 cup Madeira wine, at room temperature
- 9 to 10 cups chicken stock
- 3 cups Arborio or Carnaroli rice
- 2 cups chopped cooked chicken (see Note)
- 2 Tbs. unsalted butter
- Salt and freshly ground pepper, to taste
Mozarella_Grilled_Cheese
By Karen_3925
Toast pine nuts in a skillet over medium heat until fragrant, about 5 minutes
- Basil pesto:
- 4 slices thick-cut sourdough bread
- 1 ball (1 pound) fresh mozzarella, cut into 1/4-inch slices
- 2 plum tomatoes, cut into thick slices
- 1 cup fresh basil pesto, recipe follows
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil
- 1/2 cup pine nuts
- 2 cups fresh basil leaves
- 1 cup fresh Italian parsley leaves
- 1/2 cup Parmesan or Romano
- 2 garlic cloves
- 1/4 teaspoon salt
- 1/2 cup extra-virgin olive oil
Upside_Down_Apple_French_Toast
By Karen_3925
Preheat oven to 350 degrees F
- French toast:
- 4 eggs
- 1 cup whole milk
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/2 loaf challah bread, cut into 1 inch-thick slices
- 1/2 stick unsalted butter, cut into small cubes
- 1 cup light brown sugar, plus more for sprinkling, divided
- 4 Granny Smith apples
- 1/4 cup heavy cream
- 1/2 cup pecans
- 1/2 cup dried cranberries
- Confectioners' sugar, garnish, optional