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Recipes
Lemon Thyme Bars
By grammadot
Directions Glaze: Place an oven rack in the center of the oven
- Butter, for greasing dish
- Flour, for dusting dish
- 1 stick (4 ounces) unsalted butter, at room temperature
- 1 cup all-purpose flour
- 2 tablespoons chopped fresh thyme leaves
- 1/2 teaspoon fine sea salt
- 1/2 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons fresh lemon juice
- 1/2 cup powdered sugar
Broccoli Cheddar Mac and Cheese
By grammadot
Boil the pasta: Heat 4 quarts of water with 2 Tbsp salt in a large pot on high heat (for pasta)
- 1 bunch of broccoli, cut into florets
- Salt
- 2 cups dry elbow macaroni
- 4 Tbsp butter
- 3 Tbsp all purpose flour
- 3 cups milk (low fat or whole)
- 1/2 teaspoon dry mustard
- Pinch of ground nutmeg
- 1 1/2 teaspoons freshly grated black pepper
- 1/4 teaspoon paprika
- 1/2 teaspoon Worcestershire sauce
- 2 cups (packed) grated sharp cheddar cheese (8 ounces), divided 1 1/2 cups and 1/2 cup
- 1/2 cup grated Parmesan cheese
Scallops - Seared with Crispy Leeks
By grammadot
Cut leek in half lengthwise, then cut each piece in half crosswise
- 1 medium leek, white and light green parts only
- 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
- 2 tablespoons all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder, divided
- 1/2 teaspoon salt, divided
- 1 teaspoon Italian seasoning
- 1/2 teaspoon freshly grated lemon zest
- 1/2 teaspoon freshly ground pepper
- 1 pound dry sea scallops, tough side muscle removed
Christmas Cherries
By grammadot
Directions In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until fluffy
- 2 sticks salted butter, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 egg yolks, stirred
- Zest and juice of 1 lemon
- Zest of 1 orange
- 2 cups all-purpose flour, sifted twice
- Green and red candied cherries, for topping
Cinnamon Toast
By grammadot
Directions Watch how to make this recipe
- 2 sticks salted butter, softened
- 1 cup sugar (or more to taste)
- 1 tablespoon ground cinnamon
- 2 teaspoons vanilla extract (or more to taste)
- 16 slices bread (whole wheat is great!)
Cannellini Bean and Sausage Stew
By grammadot
Place an oven rack in the center of the oven
- Vegetable oil cooking spray
- 2 tablespoons extra-virgin olive oil
- 2 medium fennel bulbs, outer layers removed, chopped
- 1 medium onion, chopped
- 1 leek chopped
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon red pepper flakes
- One 28-ounce can diced tomatoes
- One 15-ounce can cannellini beans
- One 10-ounce bunch kale, center rib removed, leaves chopped into 1/2-inch pieces
- 1 cup low-sodium chicken broth
- 4 turkey or chicken Italian sausage links
Granola - Roasted Hazelnut
By grammadot
Preheat the oven to 350 degrees
- 1 cup roasted hazelnuts, roughly chopped
- 1 cup roasted cashews, roughly chopped
- 1 cup old-fashioned oatmeal
- 1/2 cup sliced or slivered almonds
- 1/2 cup sweetened, shredded coconut
- 3 tablespoons vegetable oil
- 2 tablespoons honey
Spicy Tomato and Cheddar Soup
By grammadot
Watch how to make this recipe
- 4 tomatoes, halved
- 2 tablespoons olive oil
- 2 cloves garlic, thinly sliced
- 1 small red onion, chopped
- 2 teaspoons fresh oregano leaves, chopped
- 2 cups chicken broth
- 1 teaspoon hot sauce
- One 28-ounce can diced fire-roasted tomatoes
- Kosher salt and freshly ground black pepper
- 2 cups grated sharp Cheddar
- Croutons, recipe follows
- 2 cups cubed day-old French bread
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
Caramels - Fleur De Sel
By grammadot
Line an 8-inch square baking pan with parchment paper, then brush the paper lightly with oil, allowing the paper to...
- Vegetable oil
- 1 1/2 cups sugar
- 1/4 cup light corn syrup
- 1 cup heavy cream
- 5 tablespoons unsalted butter
- 1 teaspoon fleur de sel, plus extra for sprinkling
- 1/2 teaspoon pure vanilla extract
Orzo with Cherry Tomatoes, Feta and Mint
By grammadot
Directions Bring a large pot of salted water to a boil over high heat
- 1 pound orzo
- 1/2 cup extra-virgin olive oil
- 1 medium shallot, finely chopped
- 1 clove garlic, peeled and smashed
- 2 pints cherry tomatoes, quartered
- 1 cup crumbled feta
- 1 cup arugula
- 1/2 cup chopped fresh mint
- 3 tablespoons white balsamic vinegar
- 1 1/4 teaspoons kosher salt, plus for the pasta water
- 1/4 teaspoon freshly ground black pepper