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Recipes
Salmon Pan-Seared with Summer Succotash
By grammadot
Directions Preheat the oven to 350 degrees F
- 1/2 cup creme fraiche
- 1/4 cup whole-grain mustard
- 2 teaspoons lemon zest (1 large lemon)
- 1/4 cup lemon juice (2 lemons)
- 1/4 teaspoon kosher salt
- Four 6-ounce skinless salmon fillets, wild preferred
- 1/2 teaspoon kosher salt
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons extra-virgin olive oil
- 1 small red bell pepper, diced (3/4 cup)
- 1 large shallot, diced (1/4 cup)
- 1 cup corn kernels, cut from 2 cobs, or 1 cup thawed frozen corn
- 3/4 cup frozen shelled edamame, thawed
- 1/2 teaspoon kosher salt
- 1/2 cup baby kale, roughly chopped
- 2 tablespoons chopped fresh basil
- 2 teaspoons lemon juice
Stuffed Red Peppers
By grammadot
Preheat oven to 350 degrees F
- House seasoning:
- 4 large red bell peppers
- 3/4 pound ground chuck
- 1/2 pound ground pork
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 teaspoons beef bouillon granules
- 2 teaspoons House Seasoning, recipe follows
- 1 cup cooked rice
- 1/2 cup jarred cheese and salsa
- 1/2 cup sour cream
- 1 cup diced tomatoes
- 1/2 cup chopped green onion tops
- 1 tablespoon soy sauce
- 1 cup hot water
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
Apricot Oat Bars
By grammadot
Directions Put an oven rack in the center of the oven
- Vegetable oil cooking spray
- Filling
- 1 (13-ounce) jar apricot jam or preserves (about 1 1/4 cups)
- 8 dried apricots, chopped into 1/4-inch pieces (about 1/3 cup)
- Crust
- 1 3/4 cups all-purpose flour
- 1 packed cup light brown sugar
- 1 teaspoon ground cinnamon
- 3/4 teaspoon fine sea salt
- 3/4 teaspoon baking soda
- 1 3/4 cups old-fashioned oats
- 1 cup (4 ounces) coarsely chopped walnuts
- 1 cup (2 sticks) unsalted butter, melted
- 1 egg, at room temperature, beaten
- 1 teaspoon pure vanilla extract
Carrot cake
By grammadot
Adapted from J. Alexander’s
- 2 cups all-purpose flour
- 1 tablespoon baking soda
- 1 tablespoon cinnamon
- 2 cups sugar
- 1/4 teaspoon salt
- 3 large eggs
- 3/4 cup canola oil, plus more for pan
- 3/4 cup buttermilk
- 2 teaspoons vanilla extract
- 1 (8-ounce) can crushed pineapple, drained
- 2 cups julienne carrots
- 3 ounces shredded coconut, about 1 cup
- 1 cup pecan pieces
- 1 recipe Cake syrup (see recipe)
- 1 recipe Cream cheese frosting (see recipe)
Ham Hock and Lentil Soup
By grammadot
In a large 6-quart pot set over over medium heat, add the oil
- 2 tablespoons olive oil
- 2 cups small diced onions
- 1 cup small diced celery
- 1 cup small diced carrots
- Salt for seasoning
- Freshly ground black pepper for seasoning
- 2 tablespoons chopped garlic
- 2 bay leaves
- 6 sprigs of fresh thyme
- 3 to 4 smoked ham hocks
- 2 quarts chicken stock
- 1 pound orange lentils
- 2 tablespoons chopped parsley
Cranberry Sauce
By grammadot
Wash the bag of cranberries under cool water, and then throw them into a medium saucepan
- One 12-ounce bag fresh cranberries
- 1 cup cranberry juice
- 1 cup pure maple syrup
- 3 tablespoons orange juice
- 1 tablespoon grated orange rind
Fruit Salad with Limoncello
By grammadot
Directions For the lemon yogurt topping, whisk together the yogurt, lemon curd, honey, and vanilla and set aside a...
- 7 ounces Greek yogurt (recommended: Fage Total)
- 1/3 cup good bottled lemon curd
- 1 tablespoon honey
- 1/4 teaspoon pure vanilla extract
- 2 cups sliced strawberries (1 pint)
- 1 cup raspberries (1/2 pint)
- 1 cup blueberries (1/2 pint)
- 2 tablespoons sugar
- 3 tablespoons limoncello liqueur
- 1 banana, sliced
- Fresh mint springs
Farfalle with Chicken, Porcini Mushroom and Swiss Chard
By grammadot
Watch how to make this recipe
- 1 cup low-sodium chicken broth
- 1 ounce dried porcini mushrooms
- Kosher salt
- 1 pound farfalle pasta
- 3 tablespoons extra-virgin olive oil
- 1 large or 2 small shallots, sliced
- 1 teaspoon freshly ground black pepper
- One 12-ounce bunch Swiss chard, center stems removed and leaves chopped into 1-inch pieces
- 1 cup mascarpone cheese, at room temperature (8 ounces)
- 2 store-bought rotisserie chicken breasts, diced into 1/2-inch pieces to yield 2 cups of meat
Meatball-Tortellini Soup
By grammadot
Combine the beef, parmesan, 2 tablespoons parsley, the egg, garlic, 1/2 teaspoon salt, and pepper to taste in a med...
- 8 ounces ground beef chuck
- 1/4 cup grated parmesan cheese, plus more for topping
- 1/4 cup chopped fresh parsley
- 1 large egg, lightly beaten
- 1 clove garlic, grated
- Kosher salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 2 carrots, diced
- 2 stalks celery, diced
- 1 quart low-sodium chicken broth
- 1 9-ounce package refrigerated cheese tortellini
- 4 cups loosely packed baby spinach (about 3 ounces)