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Recipes
Green Beans Sauteed with Lemon and Blue Cheese
By grammadot
Directions In a large skillet over medium-high heat, heat the butter and oil
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 8 ounces green beans, trimmed
- 1 tablespoon Worcestershire sauce
- 1 tablespoon sriracha or other hot sauce
- Fresh lemon juice, as needed
- 2 ounces crumbled blue cheese
Pork Tenderloin Sandwich
By grammadot
Directions For the tenderloin: Cut the tenderloin in 4 medallions
- One 1 1/2-pound pork tenderloin, silver skin removed
- 1 cup buttermilk
- 1 tablespoon honey
- 1 tablespoon granulated garlic
- 2 teaspoons kosher salt
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Peanut oil, enough to fill your cast-iron skillet 1 to 2 inches high
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 2 cups breadcrumbs
- 1 cup mayonnaise
- 2 tablespoons whole grain mustard
- 1 tablespoon apricot preserves
- 1 teaspoon honey
- 1 teaspoon horseradish
- Kosher salt and freshly ground black pepper
- 4 soft hoagie rolls, split in half lengthwise, buttered and lightly toasted
- 8 slices American cheese
- 1/2 small red onion, thinly sliced
- Sliced dill pickles
- 4 to 8 iceberg lettuce leaves
Caper Mayonnaise
By grammadot
In a food processor, pulse the capers with the mayonnaise, mustard, lemon juice and 2 tablespoons of water until co...
- 1/4 cup capers, drained
- 3/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon freshly squeezed lemon juice
- 1 cup plus 2 tablespoons canola oil
- Kosher salt
Eggplant - Calabrese Fried
By grammadot
For the eggplant: Place an oven rack in the center of the oven
- Vegetable oil cooking spray
- One 1-pound eggplant, ends trimmed, halved lengthwise
- 1 tablespoon extra-virgin olive oil
- 1 cup grated pecorino cheese
- 1/2 cup plain breadcrumbs, plus extra, as needed
- 1/4 cup chopped fresh basil leaves
- 1 large egg, beaten
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 cups jarred marinara or tomato-basil sauce
- 3/4 teaspoon crushed red pepper flakes
- Vegetable oil, for frying
- 1/2 cup grated pecorino cheese
Muesli
By grammadot
Combine soy milk and oatmeal in container and let sit overnight in refrigerator to soften
- 2 cups vanilla soy milk
- 2 cups uncooked oatmeal
- 1 6oz container vanilla yogurt (organic or greek)
- handful chopped pecans
- 1/2 granny smith apple, shredded
- variety of dried fruit (raisins, cranberries, apricots etc)
- Fresh berries
- Agave syrup
Chicken Quesadillas
By grammadot
Directions Heat 1 tablespoon of the olive oil in a skillet over high heat
- 2 tablespoons olive oil
- 2 pounds skinless chicken breasts
- Salt and pepper
- 2 tablespoons taco or Cajun seasoning mix
- 1 large onion, cut in half and then into slices
- 1 green bell pepper, seeded and sliced into strips
- 1 red bell pepper, seeded and sliced into strips
- 1 yellow bell pepper
- 12 tablespoons butter, for frying
- 12 large flour tortillas
- 2 1/2 cups grated cheese ( Monterey Jack is the best)
- Pico de Gallo, for serving, recipe follows
- 12 Roma tomatoes (slightly under ripe is fine)
- 3 yellow or red onions
- 2 cups fresh cilantro leaves
- 2 to 3 jalapenos
- 1 lime
- Salt
Chicken "Potpie" with Stuffing Crust
By grammadot
MAKE THE CHICKEN STEW Using kitchen twine, tie the thyme and sage sprigs into a bundle
- 5 thyme sprigs
- 3 sage sprigs
- 1 1/2 sticks unsalted butter
- 2 cups all-purpose flour
- 3 cups chicken stock or low-sodium broth
- 2 cups half-and-half
- 4 carrots, cut into 1/2-inch-thick rounds
- 1 leek, white and light green parts only, finely chopped
- 1 onion, finely chopped
- 2 celery ribs, cut into 1/2-inch pieces
- 1/2 pound cremini mushrooms, quartered
- 6 garlic cloves, minced
- 1 pound fingerling potatoes, halved
- 4 bay leaves
- 2 teaspoons kosher salt
- 3 pounds boneless skinless chicken thighs, cut into 1-inch pieces
- 1 cup fresh or frozen peas
- 1 cup fresh or frozen corn kernels (from 1 cob)
- Pepper
- 1/4 cup extra-virgin olive oil, plus more for greasing
- 11 ounces light multigrain bread, cut into 1-inch cubes (6 cups)
- 4 ounces potato chips (7 cups), broken into pieces
- 33 Ritz crackers, broken into pieces
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon thyme leaves, plus more for garnish
- 2 tablespoons chopped sage
- 1/4 cup chopped parsley
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 6 tablespoons unsalted butter, melted and cooled
- 1/2 cup chicken stock or low-sodium broth
- 1/2 cup half-and-half
- 2 large eggs, beaten
- Poached eggs, chopped thyme and parsley, and grated lemon zest, for serving
Chocolate-Carmel Cake with Sea Salt
By grammadot
PREPARATION Special equipment: Three 8"-diameter cake pans Cake: Preheat oven to 325°
- Frosting and assembly:
- Nonstick vegetable oil spray
- 2 1/4 cups all-purpose flour
- 3/4 cup natural unsweetened cocoa powder
- 1 3/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3 large eggs
- 1 1/2 cups sugar
- 1 1/4 cups mayonnaise (not low-fat)
- 1 tablespoon vanilla extract
- 12 oz. bittersweet chocolate, chopped
- 3/4 cup sugar
- 1 tablespoon light corn syrup
- 1 cup heavy cream
- 1 1/2 cups (3 sticks) unsalted butter, room temperature
- 3/4 teaspoon flaky sea salt (such as Maldon)
- Extra-virgin olive oil (for drizzling; optional
Minestrone, Classic
By grammadot
In a casserole heat olive oil
- 1/3 cup olive oil
- 1 cup chopped onion
- 1 cup diced carrots
- 1 cup diced celery
- 1/2 cup great northern beans, soaked
- 1 bay leaf
- Sprig of thyme
- 4 cups beef stock
- Rind of a piece of Parmesan cheese-optional
- 2 cups Italian canned tomatoes and their juice
- Salt and pepper to taste
- 2 cups diced potatoes
- 2 cups zucchini, diced
- 2 cups shredded savoy cabbage
- 1 cup small pasta shells
Sole Meuniere
By grammadot
Directions Preheat the oven to 200 degrees F
- Extra-virgin olive oil
- 4 sole fillets
- Kosher salt
- 2 cups all-purpose flour
- 6 tablespoons butter
- 3 sprigs fresh thyme, leaves stripped
- 2 tablespoons fresh lemon juice
- 1/4 cup finely chopped fresh flat-leaf parsley