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Recipes
Baked Asparagus with Parmigiano-Reggiano
By junerodgers
Preheat oven to 400 degrees F
- 1 pound asparagus
- 1 tablespoon Olive Oil
- salt
- freshly ground pepper
- 1/4 cup Parmigiano-Reggiano slivers, shaved from a 4 ounce chunk
- 1 teaspoon Balsamic Vinegar
- 1 tablespoon chopped parsley or fresh-snipped chives (optional)
Chicken Cordon Bleu
By junerodgers
1. Preheat oven to 350. Prepare rice mixes according to package directions
- 2 6-ounce packages long grain and wild rice mix
- 2 cups sliced fresh mushrooms
- 1/4 cup sliced green onions
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups half-and-half or light cream
- 1/2 cup shredded Gruyère cheese (2 ounces)
- 2 tablespoons dry sherry (optional)
- 6 skinless, boneless chicken breast halves (about 2- 1/2 pounds total)
- 3 ounces Gruyère cheese, cut into 3x1/2x1/2-inch sticks
- 6 very thin slices Black Forest ham or country ham
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/3 cup all-purpose flour
- 2 eggs, lightly beaten
- 2 tablespoons water
- 1-1/2 cups panko (Japanese-style bread crumbs)
- 1/4 cup vegetable oil
Bananas Foster with Rum
By junerodgers
Paula Deen
- 1 stick butter
- 1/2 cup brown sugar
- 4 bananas peeled, halved, and cut lengthwise
- 1/4 cup dark rum
- Ice cream
Shrimp and Pea Risotto
By junerodgers
This Spanish-inspired main-dish risotto is studded with plenty of shrimp and peas
- 5 * 5 cups seafood stock or bottled clam juice (see Notes)
- 2 * 2 tablespoons extra-virgin olive oil
- 1 * 1 cup chopped shallots or onion
- 2 * 2 cloves garlic, minced
- 1/4 * 1/4 teaspoon crumbled saffron threads (see Notes)
- 1 1/2 * 1 1/2 cups arborio, carnaroli or other Italian “risotto” rice
- 1/4 * 1/4 teaspoon salt
- 1 * 1 cup dry white wine
- 1 * 1 pound peeled and deveined raw shrimp (21-25 count, see Notes), chopped
- 1 * 1 cup frozen peas, thawed
- 1 * 1 cup finely shredded Parmigiano-Reggiano cheese, divided
- 2 * 2 tablespoons chopped rinsed preserved lemon peel (optional)
- 1 * 1 tablespoon lemon juice
- * Freshly ground pepper to taste
Tomato & Cheese Pizza
By junerodgers
Heat oven to 500F with a 14-16" pizza stone on lowest shelf position, for at least 30 minutes
- Optional toppings:
- 1 recipe pizza dough
- 1 recipe easy pizza sauce
- 12 oz. grated mozzarella
- 1/4 cup grated parmesan
- sliced fresh mushrooms
- sliced pepperoni
- sliced black olives
- sliced hot peppers
- thinly sliced fresh tomatoes
- Easy Pizza Sauce:
- 2 T olive oil
- 1 sm Spanish onion, finely diced
- 2 cloves garlic, finely chopped
- Pinch of red chili flakes
- 1 28-oz can plum tomatoes with juices, pureed
- 2 T fresh basil, chopped
- Salt and black papper
Individual Pumpkin Custards
By junerodgers
Without a crust, these single-serve Individual Pumpkin Custards are delightfully easy to make - and lower in calori...
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
- 1 can (12 fluid ounces) evaporated Fat Free Milk
Pumpkin Fritters
By junerodgers
In large bowl, combine pumpkin, flour, egg, 1 tablespoon sugar, baking powder and salt
- one 15-ounce can pumpkin
- 1 egg, beaten
- 1 teaspoon baking powder
- 2 tablespoons butter
- 1/2 teaspoon ground cinnamon
- 1/2 cup flour
- 3 T sugar
- 1/4 tsp salt
- 2 T vegetable oil
Crispy Chicken Caprese with Fresh Mozzarella, Basil and Tomatoes
By junerodgers
Preheat the oven to 400°, and line a baking sheet with foil
- 4 chicken breasts, skinless and boneless
- Olive oil
- 2 cloves garlic, pressed through garlic press
- Salt
- Cracked black pepper
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 4 ripe pearl tomatoes (or 8 cherry tomatoes), sliced 1/4” or thinner
- 1 tablespoon balsamic vinegar
- 16 slices of fresh mozzarella cheese, sliced 1/4 ” or thinner (from an 8 oz ball or log)
- 16 large, fresh basil leaves
- 12 toothpicks
- 1/2 cup flour
- 2 eggs
- 1 cup panko breadcrumbs
- 1/3 cup grated parmesan cheese
- 1/2 teaspoon Italian seasoning
- Fresh, Tomato-Basil Relish (recipe below)
Spinach Quiche Cups
By junerodgers
A delicious appetizer or lunch, these spinach quiche cups are sure to be a hit
- VARIATION:
- A little olive oil
- 1 (8-ounce) package baby-bella mushrooms, chopped
- 1 (10-ounce) package fresh baby spinach
- 1/4 cup water
- 4 to 5 eggs
- 1 cup cheese of your choice, shredded
- 1 to 2 tablespoons heavy cream or half-and-half
- Salt, to taste
- Pepper, to taste
- Extra cheese for garnish, if desired.
- Substitute asparagus or bell peppers for mushrooms.
Honey Sesame Chicken
By junerodgers
1. Marinate chicken with soy sauce, wine, sugar, sesame oil, salt and pepper and set it aside for at least an hour
- Sauce:
- 3 pieces of chicken breast or 1/2 chicken - cut to bite size pieces
- 1 tbsp of light soy sauce
- 1 tbsp of cooking wine
- 1/2 tbsp of sesame oil
- 1 tsp of sugar
- 2 tbsp flour
- 1 tbsp rice flour or cornstarch
- Salt & pepper to taste
- 3 tbsp of sweet chili sauce
- 2 tbsp of tomato ketchup
- 1- 2 tbsp of honey (depend on how sweet you want)
- 1 tbsp of oyster sauce
- 2 tbsp of light soy sauce
- 1/4 cup of water
- some toasted sesame seed