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Recipes
Crunchy Chicken Breast Milanese with Olive Sauce
By cooksalot
Put each chicken breast between 2 sheets of heavy plastic and pound them to a thickness of about 1/4 inch
- FOR THE RELISH:
- 4 skinless, boneless chicken breasts, about 6 ounces each
- Salt and pepper
- 2 cups buttermilk (optional)
- 1 cup all-purpose flour
- Pinch of cayenne
- 2 eggs
- 2 cups fresh bread crumbs, from a French or Italian loaf
- 1 cup roughly chopped pitted green olives (use a food processor if you have one)
- 1 cup diced celery
- 2 small garlic cloves, minced
- 1 teaspoon orange zest
- 1 teaspoon lemon zest
- 1/4 teaspoon crushed red pepper
- Pinch of oregano
- 2 tablespoons lemon juice
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped fresh basil
- Extra-virgin olive oil
- Watercress or arugula, for garnish
- Lemon wedges, for garnish
Avocado Feta Salad
By cooksalot
In a large bowl, toss together the tomatoes, onion, cucumber, feta, and garlic
- 1 cucumber, cut lengthwise and then into slices
- 1-1/2 ounces crumbled feta
- 1 clove of garlic, minced
- 2 avocados, peeled, pitted, and diced into bite-size chunks
- 2 teaspoons lemon juice
- 1/2 bunch cilantro, chopped
- 1/2 red onion, thinly sliced
- 2 Roma tomatoes, diced
- Drizzle of good olive oil
- Salt and pepper to taste
Chewy Nutty Squirrel Bars
By cooksalot
40 minutes to prepare 24-32 bars
- 2 sticks unsalted butter, softened and divided
- 1 cup powdered sugar
- 1 1/4 cup flour
- 1/3 cup cocoa powder
- 1 (14 oz) can sweetened condensed milk
- 2 teaspoons vanilla
- 1 cup caramel baking chips
- 1/2 cup chopped almonds, pecans or walnuts
- 4 tablespoons heavy cream
- 1 teaspoon salt
Louisiana Shrimp and Sweet Corn Soup
By cooksalot
Sautee the onion and celery in the butter in a medium saucepan for 3 minutes or until the onions are translucent
- 1/2 cup chopped onion
- 1/2 cup (1 stick) butter + 2 tbsp more
- 1/4 cup flour
- 1 cup Swanson Louisiana Cajun Flavor Infused Broth
- 1 1/2 cup heavy whipping cream
- 1 (15 ounce) can cream-style corn
- 1 cup frozen corn
- 1 pound shrimp, peeled and deveined
- 1/4 cup chopped green onions
- 1/4 cup sherry
- 1 1/2 tsp salt
- 1 tsp cayenne pepper
Cranberry Christmas Cake
By cooksalot
Yield: 16 servings
- 3 eggs
- 2 cups sugar
- 3/4 cup butter, softened
- 1 teaspoon vanilla
- 2 cups all-purpose flour *
- 12 oz fresh cranberries
Spicy Orange Chicken Wings
By cooksalot
Preheat the deep-fryer (or a pot of canola oil) to 350F
- For the wings
- 12 party wings (wingettes and drumettes)
- 1 1/2 cups flour
- oil, for frying
- For the glaze
- 1 tablespoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon ginger root, minced
- 1/3 cup orange marmalade
- 1 teaspoon soy sauce
- 1 teaspoon chili garlic sauce
- 1 teaspoon orange zest
- juice of one orange
- hot sauce, to taste
- sliced scallions and sesame seeds, to garnish
Southern COCONUT CREAM CAKE
By cooksalot
Author: Melissa Sperka Serves: 16
- 1 [16.25] oz box of coconut cake or white cake mix plus ingredients to prepare
- 1 (7-oz) package sweetened flaked coconut, divided
- 1 (15-oz) can cream of coconut (See Cook's note)
- 1 (14-oz) can sweetened condensed milk
- 1 pint heavy cream [2 cups]
- 2 cup powdered sugar
- 1 [8] oz cream cheese, softened
- 1 tsp pure vanilla extract
- 1 (6-oz) package frozen fresh coconut, thawed
Springtime Spaghetti Carbonara
By cooksalot
Heat a sauté pan over medium heat and add the bacon, cooking for about 5 minutes, until crispy
- 3 slices bacon, cut into 1/4-inch pieces
- 1/2 pound English peas, shelled (about 1 cup), or 1/2 cup frozen peas
- 1 pound spaghetti
- 4 ounces asparagus, sliced diagonally 1/8-inch thick (1 cup)
- 10 fresh basil leaves, sliced thin
- 5 eggs, whisked, at room temperature
- 2 tablespoons whole milk
- 1/2 cup freshly grated Parmesan cheese, plus extra for garnish (2 ounces)
- Kosher salt and freshly ground black pepper
Zucchini Corn Chowder
By cooksalot
40 minutes to prepare serves 8
- 1 1 oz.) carton 1 (32 oz.) carton vegetable or chicken stock
- 4 4 4 ears sweet corn, husked, corn kernels cut off
- 1 1 1 large zucchini, diced
- 2 2 2 ribs celery, chopped
- 2 2 2 russet potatoes, optional, peeled and diced
- 1 1 1 carrot, peeled and chopped
- 4 4 4 cloves garlic, minced
- 1/2 1/2 1/2 yellow onion, chopped
- 3 3 3 strips bacon, chopped
- 1 1 1 cup half-and-half
- 1 1 1 bay leaf
- 1/2 1/2 1/2 teaspoon dried thyme
- 1/2 1/2 1/2 teaspoon dried rosemary
- 1/2 1/2 1/2 teaspoon cayenne pepper, optional, plus more for garnish
- Fresh parsley, garnish
- to salt and freshly ground pepper, to tast
Strawberry Lemonade Jam
By cooksalot
1. Process strawberries in a blender until smooth; press through a wire-mesh strainer into a 3-qt
- 2 1/2 cups coarsely chopped fresh strawberries
- 3/4 cup sugar
- 1/4 cup fresh lemon juice
- 3 tablespoons cornstarch