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Recipes
Italian Sausage,Peppers and Onions
By Lovestobake
Place sausage in a large skillet over medium heat, and brown on all sides
- 4-6 links sweet Italian sausage
- 2 T olive oil
- 1 onion, sliced
- 4 cloves garlic, minced
- 2 large bell peppers in assorted colors, sliced
- 1 t dried basil
- 1 t dried oregano
- 1/4 cup white wine
White Chicken Chili
By Lovestobake
This recipe is really good right off the stove, but it keeps getting better if you are willing to wait
- 3 tablespoons olive oil
- 1 sweet onion, diced small
- 1 - 2 stalks celery, diced small
- 1 green bell pepper, seeded and diced small
- 1 jalapeno pepper, seeded and minced
- 1 (4 ounce) can fire-roasted green chiles
- 3 - 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground chili powder
- 1/4 teaspoon cayenne, plus more to taste
- 6 cups chicken stock
- 2 (15.8 ounce) cans white beans, such as Great Northern or Cannellini
- 2 cups fresh or frozen yellow corn (thawed if frozen)
- 4 cups cooked, shredded chicken (or turkey)
- 1 1/2 teaspoons Tabasco sauce
- 6 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 3/4 cup whole milk (or heavy cream)
- Kosher salt and freshly ground black pepper, to taste
- Sour cream and grated cheddar, for serving
Thin-Crust Pizza Dough
By Lovestobake
Ingredients: 1 1/2 tsp. active dry yeast 1 tsp
- 1 1/2 tsp. active dry yeast
- 1 tsp. sugar
- 3/4 cup warm water (about 105°F)
- 1 cup cake flour
- 1 cup plus 3 Tbs. all-purpose flour
- 1 1/4 tsp. kosher salt
- 2 Tbs. extra-virgin olive oil
leek & Corn Quiche
By Lovestobake
Directions 1. On a lightly floured surface, roll dough less than 1/8 inch thick
- All-purpose flour, for dusting
- 1/2 recipe Pie Dough
- 2 tablespoons olive oil
- 1 medium leek, well washed and cut into 1/2-inch pieces
- Kernels from 2 ears corn
- Leaves from 2 sprigs fresh thyme
- 1/2 cup milk
- 1/2 cup heavy cream
- 2 large eggs
- 1 large egg yolk
- Pinch freshly grated nutmeg
- 6 ounces Gruyere cheese, grated (1 1/2 cups)
- Coarse salt and freshly ground pepper
Baked Spaghetti Squash with Garlic and Butter
By Lovestobake
1. Preheat oven to 375F. Pierce squash a few times with sharp paring knife (to let steam escape)
- 1 small spaghetti squash (about 3-4 pounds)
- 2 tablespoons butter
- 2 cloves garlic, finely minced
- 1/4 cup finely minced parsley (or basil)
- 1/2 teaspoon salt (or to taste)
- 1/4 cup shredded parmesan cheese
Asparagus, Leek & Gruyere Quiche
By Lovestobake
1. Preheat oven to 350 degrees, with rack in lowest position
- 1 tablespoon butter
- 1 leek (white and light green parts only), halved and thinly sliced, then well washed
- Coarse salt and ground pepper
- 1 bunch (1 pound) asparagus, tough ends removed, thinly sliced on the diagonal
- 4 large eggs
- 1 1/4 cups half-and-half
- Ground nutmeg
- Our Favorite Pie Crust, fitted into a 9-inch pie plate, well chilled
- 1 cup shredded Gruyere cheese (4 ounces)
Green Chicken Enchiladas
By Lovestobake
1. Adjust oven rack to middle position and heat oven to 400 degrees
- 2 -(10 oz) cans green enchilada sauce
- 1-1/4 cups fresh cilantro
- 1 rotisserie chicken, skin removed, meat shredded into bite-size pieces
- (about 3 cups)
- 2-1/2 cups shredded Mexican cheese
- Salt and Pepper
- 12 -(6 inch) corn tortillas
Sweet Potato Skins
By Lovestobake
1. Heat oven to 425ºF. Using a sharp knife, cut off four 1⁄4-in
- 8 small sweet potatoes (about 3 lb total), scrubbed
- 1 ⁄4 cup grated Parmesan (1 oz)
- 1 ⁄8 tsp cayenne pepper
- Olive oil cooking spray
Pico de Gallo
By Lovestobake
Put the onion, cilantro, and chilies in a food processor, and pulse until very finely chopped
- 1/4 C. coarsely chopped white onion
- 1/4 C. coarsely chopped fresh cilantro
- 3 serrano or jalapeno chilies, cored, seeded, and coarsely chopped
- 1-1/2 medium tomatoes, finely chopped
- kosher salt
- fresh ground black pepper
One Pot Pasta with Tomatoes, Beans & Pesto
By Lovestobake
COMBINE pasta, water and bouillon in large saucepan
- 3 1/4 cups dried bow-tie pasta
- 3 cups water
- 2 MAGGI Chicken Flavor or Vegetarian Vegetable Flavor Bouillon Cubes
- 1 container (7 ounces) BUITONI® Refrigerated Reduced Fat Pesto with Basil
- 2 medium tomatoes chopped
- 1 can (15 ounces) cannellini (white kidney beans) or small white beans rinsed and drained
- 1/3 cup (about 1 ounce) BUITONI® Refrigerated Freshly Shredded Parmesan Cheese