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Recipes
Salsa Verde
By nikkiasse
Mix first 2 ingredients in large saucepan
- 3 pounds tomatillos, husked, rinsed
- 2 large jalapeño chiles, stems removed
- 5 small garlic cloves, peeled
- 1 1/2 teaspoons ground cumin
- 1 1/2 bunches fresh cilantro, thick bottom stems trimmed
- 3/4 cup loosely packed fresh Italian parsley leaves
- 1/3 cup (packed) fresh mint leaves
- 1 1/2 tablespoons vegetable oil
- 1 1/2 teaspoons salt
Sauted Scallops with Cherry Tomatoes, Green Onions, and Parsley
By nikkiasse
Rinse and drain scallops; pat dry with paper towels
- 1 1/2 pounds large sea scallops, side muscles removed
- Fleur de sel or coarse kosher salt
- 4 tablespoons extra-virgin olive oil, divided
- 4 large green onions, chopped, white and green parts separated
- 1 12-ounce container cherry tomatoes or grape tomatoes
- 4 tablespoons coarsely chopped fresh Italian parsley, divided
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon mild Spanish paprika (pimentn dulce)* or Hungarian sweet paprika
Spiced Pumpkin Bread
By nikkiasse
Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans
- 3 cups sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 16-ounce can solid pack pumpkin
- 3 cups all purpose flour
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup coarsely chopped walnuts (optional)
Pan Sauteed Filet Mignon with Caramel-Brandy Mushroom Sauce
By nikkiasse
Preheat the oven to 400 degrees F
- 4 (8-ounce) filet mignons
- 2 teaspoons kosher salt
- 2 teaspoons coarsely cracked black pepper
- 5 tablespoons unsalted butter
- 2 cups sliced shiitake mushrooms
- 1 head roasted garlic, cloves separated and peeled
- 7 tablespoons brandy
- 6 tablespoons light brown sugar
- 3/4 cup heavy cream
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons chopped parsley leaves, for garnish
Sea Bass alla Fiorentina
By nikkiasse
Season both sides of the fish with salt and pepper
- 4 (6-ounce) pieces sea bass
- 1/4 teaspoon salt, plus more for seasoning fish
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning fish
- 2 cups all-purpose flour
- 3 tablespoons extra-virgin olive oil, plus 3 tablespoons
- 3 garlic cloves, chopped
- 1 (14-ounce) can crushed tomatoes
- 1/2 cup water
- 1 tablespoon chopped fresh parsley leaves
- 1 tablespoon chopped fresh basil leaves
Risotto with Wild Mushrooms and Scallops
By nikkiasse
Place a large, deep skillet over medium-high heat and drizzle with a 2-count of oil
- Extra-virgin olive oil
- 1 1/2 pounds sea scallops, crescent-shaped muscles removed and discarded
- Salt and freshly ground black pepper
- 1 onion, minced
- 2 garlic cloves, minced
- 1 pound assorted mushrooms, such as Portobello, crimini, and shiitake, stemmed
- Leaves from handful fresh thyme sprigs
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 bay leaves
- 2 cups Arborio rice
- 1/2 cup dry white wine, such as Pinot Grigio
- 8 cups canned chicken stock, heated
- 2 tablespoons butter
- 1/2 cup freshly grated Parmigiano-Reggiano
- Fresh flat-leaf parsley, for garnish
Pulled Pork Sandwiches with Homemade BBQ Sauce
By nikkiasse
Remove the pork from the refrigerator and let it come to room temperature before proceeding
- 1 pork shoulder roast (Boston Butt or Picnic roast), about 6 to 8 pounds
- 4 teaspoons Essence, recipe follows
- 1 tablespoon salt
- 1 teaspoon cayenne pepper
- Homemade Barbecue Sauce
- 10 to 12 sandwich buns
Three-Cheese Chicken Penne Florentine
By nikkiasse
Preheat oven to 425°. Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high hea...
- 1 teaspoon olive oil
- Cooking spray
- 3 cups thinly sliced mushrooms
- 1 cup chopped onion
- 1 cup chopped red bell pepper
- 3 cups chopped fresh spinach
- 1 tablespoon chopped fresh oregano
- 1/4 teaspoon freshly ground black pepper
- 1 (16-ounce) carton 2% low-fat cottage cheese
- 4 cups hot cooked penne (about 8 ounces uncooked tube-shaped pasta)
- 2 cups shredded roasted skinless, boneless chicken breast
- 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese, divided
- 1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
- 1/2 cup 2% reduced-fat milk
- 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted
Homemade BBQ Sauce
By nikkiasse
In a medium non-reactive saucepan set over medium-high heat, add the butter and, when melted, add the onions and co...
- 4 tablespoons unsalted butter
- 1 1/2 cups finely chopped onions
- 6 cloves garlic, finely chopped
- 2 1/4 teaspoons sweet paprika
- 2 teaspoons Essence, recipe follows
- 2 teaspoons dry mustard
- 1 1/4 teaspoons salt
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 (6-ounce) can tomato paste
- 1 1/2 cups water
- 3/4 cup cider vinegar
- 6 tablespoons dark brown sugar
Shrimp with Tarragon and Tomato Sauce
By nikkiasse
Preheat the broiler. In a large, deep skillet, heat the EVOO, 3 turns of the pan, over medium-high heat
- 3 tablespoons extra-virgin olive oil (EVOO), plus more for drizzling
- 2 carrots, finely chopped
- 2 ribs celery, finely chopped
- 3 shallots, thinly sliced
- 6 white mushrooms, chopped
- 2 pounds large shrimp, peeled and deveined Salt and freshly ground pepper
- 1/2 cup dry white wine
- One 15-ounce can tomato sauce
- 5 to 6 sprigs fresh tarragon, leaves chopped
- 1 loaf peasant bread, thickly sliced
- 2 cloves garlic—smashed, peeled and halved