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Recipes
Zucchini / Tomatoe Casserole
By nikkiasse
Layer zucchini, onions, and green pepper strips in 1 1/2 qt casserole coated with cooking spray
- 3 1/2 cups sliced zucchini
- 1 cup sliced onion
- 1 cup green pepper strips
- 1/2 tsp dried italian seasoning
- 1/4 tsp garlic powder
- 1/2 tsp pepper
- 1 (16 oz) can no-salt-added tomatoes, undrained and chopped
Apple Crisp
By nikkiasse
Preheat oven to 375 degrees
- 8 medium Mcintosh apples
- 3/4 cup chopped walnuts
- 1 cup flour
- 2/3 cup firmly packed brown sugar
- 1/2 tsp cinnamon
- 8 tablespoons unsalted butter
Chicken-and-Brie Sandwich with Roasted Cherry Tomatoes
By nikkiasse
Preheat oven to 300°. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat
- 1 teaspoon olive oil
- 2 cups halved cherry tomatoes (about 1 pound)
- 2 tablespoons balsamic vinegar
- 1 tablespoon chopped fresh thyme
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/4 cup low-fat mayonnaise
- 1 tablespoon whole-grain Dijon mustard
- 1 garlic clove, minced
- 1 (16-ounce) loaf French bread, cut in half horizontally
- 3 ounces Brie cheese, sliced
- 3 cups shredded cooked chicken breast (about 1 pound)
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon balsamic vinegar
- 1/8 teaspoon kosher salt
- 2 cups fresh spinach
Baked Artichocke Dip
By nikkiasse
Preheat oven to 400 degrees Stir all ingredients together in medium bowl then transfer to ovenproof crock
- 3 cups mayo
- 3 cups parmesan cheese
- 3 cups mozzarella cheese
- 3 can (13.75 oz) artichoke hearts (well drained)
- 3 tbsp white wine or lemon juice
- 3 tsp black pepper
Saltine Cracker Candy
By nikkiasse
Cover cookie sheet with aluminum foil Line cookie sheet with saltine crackers Melt 2 sticks margarine & 1/2 cup b...
- saltines
- 2 sticks margarine
- 1/2 cup brown sugar
- 12 oz pack of semi-sweet chocolate morsels
- 1/2 cup pecan meal
Chairman of the Board Linguine with Clam Sauce
By nikkiasse
In a hot saute pan, add oil and heat
- 1/2 cup evoo
- 3 cloves garlic, sliced thin
- Pinch crushed red pepper
- 2 lbs littleneck clams
- 1 cup dry white wine
- 3 cups tomato sauce, recipe follows
- 1/4 cup chopped parsley
- Salt
- Freshly ground black pepper
- 2 tbs chopped oregano or basil
- 1 1/2 lbs linguine, cooked al dente
- Parmigiano-reggiano cheese, to taste
- 1 loaf crusty bread
Caribbean Chicken
By nikkiasse
Puree all ingredients except chicken in food processor
- 1 teaspoon allspice
- 1/4 cup red onion, chopped
- 1/2 cup green onions, chopped
- 2 tablespoons extra-virgin olive oil
- 1/4 cup orange juice, fresh
- 1 tablespoon lime zest
- 2 tablespoons soy sauce
- 2 tablespoons freshly chopped thyme leaves
- 2 tablespoons jalapeno, seeded, diced
- 2 teaspoons freshly grated or chopped ginger
- 1 clove garlic
- Salt and pepper
- 4 chicken breasts, bone and skin on
- Lime wedges
Oven Roasted Lamb Shanks with Roasted Tomatoes and Toasted Orzo
By nikkiasse
Preheat oven to 350 degrees F
- Lamb Shanks:
- Roasted Garlic Bulbs
- 1 head garlic, split in 1/2 crosswise
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- Make extra roasted heads to use for garnish on the plate, if desired
- 3 tablespoons olive oil
- Salt and freshly ground pepper
- 4 lamb shanks, bone-in
- 2 stalks celery, coarsely chopped
- 2 carrots, coarsely chopped
- 1 large onion, coarsely chopped
- 1 cup port
- 1 cup red wine
- 3 cups chicken stock
- 4 sprigs fresh thyme
- 8 sprigs fresh flatleaf parsley plus freshly chopped parsley leaves, for garnish
- Roasted Garlic Cloves
- Toasted Orzo Pasta:
- 3/4 pound orzo pasta
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, plus 2 tablespoons cold unsalted butter
- 1 small onion, finely chopped
- 1/4 cup finely chopped fresh parsley leaves
- 1 cup reduced lamb braising liquid (from above)
- Slow Roasted Tomatoes:
- 4 plum tomatoes, sliced in 1/2 vertically
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
Sea Bass Provencale
By nikkiasse
Heat oil in a large nonstick skillet over medium-high heat
- 2 teaspoons olive oil
- 2 garlic cloves, minced and divided
- 1 1/2 cups diced tomato
- 1/3 cup chopped pitted kalamata olives
- 1/4 cup chopped fresh parsley, divided
- 1/4 cup water
- 1 tablespoon capers
- 4 (6-ounce) sea bass or striped bass fillets
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 tablespoon grated lemon rind
Herb-Orange Pork Tenderloin
By nikkiasse
Preheat oven to 425°. Combine the first 6 ingredients in a shallow dish
- 2 teaspoons ground cumin
- 1 teaspoon dried thyme
- 1 teaspoon dried rubbed sage
- 1 teaspoon ground cinnamon
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 2 (1-pound) pork tenderloins
- 1/4 cup orange marmalade
- Cooking Spray