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Recipes
Sea Shells Salad
By grammadot
Directions Pile salad ingredients in a mixing bowl as you prepare them
- 1/2 pound medium-size shell shape pasta, cooked to al dente, cold shocked, well drained
- 2 scallions, chopped, both whites and greens
- 1/2 small red bell pepper, seeded and chopped into fine dice
- 1/3 cup tiny frozen green peas, a generous handful
- 1/4 to 1/3 cup mayonnaise
- 3 or 4 sprigs fresh tarragon, chopped to about 2 tablespoons
- Coarse salt and pepper
- Chopped fresh parsley, for garnish
- Romaine or leaf lettuce, for lining plate under salad
Ribs/Baby Back Alton Brown
By grammadot
Watch how to make this recipe
- 2 2 whole slabs pork baby back ribs
- 8 tablespoons 8 tablespoons light brown sugar, tightly packed
- 3 tablespoons 3 tablespoons kosher salt
- 1 tablespoon 1 tablespoon chili powder
- 1/2 teaspoon 1/2 teaspoon ground black pepper
- 1/2 teaspoon 1/2 teaspoon cayenne pepper
- 1/2 teaspoon 1/2 teaspoon jalapeno seasoning
- 1/2 teaspoon 1/2 teaspoon Old Bay Seasoning
- 1/2 teaspoon 1/2 teaspoon rubbed thyme
- 1/2 teaspoon 1/2 teaspoon onion powder
- 1 cup 1 cup white wine
- 2 tablespoons 2 tablespoons white wine vinegar
- 2 tablespoons 2 tablespoons Worcestershire sauce
- 1 tablespoon 1 tablespoon honey
- 2 cloves 2 cloves garlic, chopped
Portobello "Pizza" Nicoise
By grammadot
Directions Chop the garlic cloves, then sprinkle with some salt and smear to a paste, using the side of your knife...
- 2 cloves garlic
- Kosher salt and freshly ground black pepper
- 2 tablespoons red wine vinegar
- 1/4 cup extra-virgin olive oil
- 2 anchovy fillets, mashed with a fork
- 1/2 cup fresh basil leaves, finely chopped
- 1/3 cup Nicoise olives, pitted
- 1 tablespoon capers, drained
- Pinch crushed red pepper flakes
- 1 red bell pepper
- 1 yellow bell pepper
- 2 cups grape tomatoes
- 4 large portobello mushrooms, stems removed
- Canola oil, for brushing
- 6 ounces soft goat cheese
Italian Wedding Soup
By grammadot
Directions Preheat the oven to 350 degrees F
- 3/4 pound ground chicken
- 1/2 pound chicken sausage, casings removed
- 2/3 cup fresh white bread crumbs
- 2 teaspoons minced garlic (2 cloves)
- 3 tablespoons chopped fresh parsley leaves
- 1/4 cup freshly grated Pecorino Romano
- 1/4 cup freshly grated Parmesan, plus extra for serving
- 3 tablespoons milk
- 1 extra-large egg, lightly beaten
- Kosher salt and freshly ground black pepper
- 2 tablespoons good olive oil
- 1 cup minced yellow onion
- 1 cup diced carrots (3 carrots), cut into 1/4 inch pieces
- 3/4 cup diced celery (2 stalks), cut into 1/4 inch pieces
- 10 cups homemade chicken stock
- 1/2 cup dry white wine
- 1 cup small pasta such as tubetini or stars
- 1/4 cup minced fresh dill
- 12 ounces baby spinach, washed and trimmed
Mac 'n' Cheese -One-Pot
By grammadot
Directions Watch how to make this recipe
- 4 cups whole milk
- 3/4 pound elbow macaroni (about 3 cups)
- 8 ounces mild Cheddar, shredded (about 3 cups)
- 3 ounces part-skim mozzarella, shredded (about 1 cup)
- 2 ounces cream cheese, cut into small pieces
- 2 tablespoons unsalted butter, cut into small pieces
- 1 teaspoon Dijon mustard
- Large pinch cayenne pepper
- Large pinch freshly grated nutmeg
- Kosher salt
Green Bean Casserole with Homemade Mushroom Gravy
By grammadot
Directions Preheat the oven to 450 degrees F
- 1 1/2 pounds green beans, trimmed
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 1 pound mixed gourmet mushrooms, such as shiitakes, creminis and oyster, cleaned and quartered
- 1/2 teaspoon fresh thyme leaves
- 2 cloves garlic, minced
- 1/4 teaspoon cayenne powder
- 1/4 teaspoon ground nutmeg
- 2 tablespoons all-purpose flour
- 1 cup low-sodium chicken broth
- 1 cup sour cream
- 1/2 cup cream
- 1/4 cup grated Parmesan
- 4 medium shallots, sliced and separated into thin rounds
- 1 cup all-purpose flour
- Vegetable oil, for shallow frying
Egg and Kale Breakfast Wraps
By grammadot
Directions Cut away and discard the stem from the center of each kale leaf
- 6 small kale leaves
- 2 tablespoons extra-virgin olive oil
- 1 1/4 cups grape tomatoes, halved
- 1 teaspoon chopped fresh thyme
- 2 cloves garlic, chopped
- 1 large shallot, chopped
- 1/8 teaspoon crushed red pepper flakes, optional
- 1/2 teaspoon kosher salt
- 1/4 cup chopped fresh basil
- Four 10-inch whole wheat tortillas
- 1/4 cup store-bought plain hummus
- 1 teaspoon fresh lemon juice (from 1/2 small lemon)
- 4 large eggs, chilled
Bacon-Cheddar Twists with Soft-Cooked Eggs
By grammadot
Directions For the twists: Preheat the oven to 375 degrees F
- Nonstick spray
- 2 large eggs
- 1 teaspoon Dijon mustard
- Kosher salt and freshly ground black pepper
- 1 sheet frozen puff pastry, thawed but chilled
- Flour, for rolling
- 1/2 cup grated sharp white Cheddar
- 12 strips bacon
- Sesame seeds or poppy seeds, optional
- 4 large eggs
- Salt and pepper
Broccoli Carrot Salad with Honey Dijon Vinaigrette
By grammadot
Heat a medium skillet over medium heat
- 1/2 cup walnut pieces
- Kosher salt and freshly ground black pepper
- 1 1/2 pounds broccoli crowns (about 2 small crowns)
- 1 cup julienned or coarsely grated carrots
- 2 tablespoons white wine vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1/4 cup olive oil
Roasted Vegetables with Chipotle Cream
By grammadot
Directions For the roasted vegetables: Position an oven rack in the center of the oven and preheat the oven to 425...
- Vegetable oil cooking spray, for spraying baking sheet
- 1 small (1-pound) butternut squash, peeled, seeded and diced into 1/2-inch cubes (3 cups)
- 2 medium zucchini, cut into 1/2-inch pieces
- 1 red bell pepper, cut into 1/2-inch pieces
- One 15-ounce can kidney beans, rinsed and drained
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons ground cumin
- 1 1/2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 2 whole wheat pita breads
- 1/2 cup plain nonfat (0-percent) Greek yogurt
- 1 tablespoon fresh lime juice
- 1 teaspoon light agave nectar
- 1 small canned chipotle pepper, finely diced