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Recipes
CHEESY SPINACH-ARTICHOKE DIP
By MystiQ
Directions: Preheat oven to 400 degrees F
- parmesan cheese blend 10 oz. frozen chopped spinach, thawed 1 (14 oz.) can small artichoke hearts, drained and chopped 2 large cloves garlic, minced 1 (8 oz.) package reduced
- fat or regular cream cheese 2/3 cup light sour cream or Greek yogurt 1/3 cup light mayonnaise 1/2 teaspoon kosher salt
Chocolate Lemon Blueberry Biscotti
By MystiQ
Preheat your oven to 350 degrees
- 1 cups of brown sugar
- 1/2 stick (1/4 cup, 4 tablespoons) of butter, softened
- 2 eggs
- 1 tablespoon vanilla extract
- 1 tablespoon lemon juice
- Zest from one lemon
- 2 cups all-purpose flour
- 2 large spoonfuls of dark cocoa powder
- 1 teaspoon baking powder
- A pinch of salt
- 2/3 cup of dried blueberries
- Lemon Glaze
- 1/4 cup of lemon juice
- 2/3 cup of sugar
Tuna Salad
By MystiQ
Brush the tuna steaks with olive oil, and sprinkle with salt and pepper
- 2 pounds very fresh tuna steak, cut 1-inch thick
- 4 tablespoons olive oil, plus extra for brushing
- 2 1/2 teaspoons kosher salt, plus extra for sprinkling
- 1/2 teaspoon coarsely ground black, plus extra for sprinkling
- 2 limes, zest grated
- 1 teaspoon wasabi powder
- 6 tablespoons freshly squeezed lime juice (3 limes)
- 2 teaspoons soy sauce
- 10 dashes hot sauce (recommended: Tabasco)
- 1 to 2 ripe Hass avocados, medium diced
- 1/4 cup minced scallions, white and green parts (2 scallions)
- 1/4 cup red onion, small diced
Lemon Curt Tarts
By MystiQ
Cook Time: 45 min Serves: 1 (9" or 10") tart
- For the tart shell:
- • 1 & 1/2 sticks unsalted butter, plus more for greasing, at room temperature
- • 1/2 cup sugar
- • 1/2 teaspoon pure vanilla extract
- • 1 & 3/4 cups all-purpose flour
- • Pinch salt
- For the lemon curd:
- • 4 lemons, at room temperature
- • 1 & 1/2 cups sugar
- • 1 stick unsalted butter, at room temperature
- • 4 extra-large eggs, at room temperature
- • 1/8 teaspoon salt
Caramel Pecan Sundaes
By MystiQ
2006, Barefoot Contessa at Home, All Rights Reserved
- 1 1/2 cups sugar
- 1 1/4 cups heavy cream
- 1/2 teaspoon pure vanilla extract
- 2 pints vanilla ice cream
- 2 pints butter pecan ice cream
- Toasted pecans
Sea Scallops with Puy Lentils and Fennel Cream
By MystiQ
Note: I used a mix of 1 tablespoon each butter and olive oil to sear the scallops, which worked nicely without smok...
- 3/4 cup Lentils du Puy, or French green lentils
- 1 carrot, cut in small dice
- 1/2 bulb of fennel, cut in small dice (completely dice a full bulb of fennel, 1/2 will be used here for the lentils, the other half will be used for the fennel cream)?
- 1 shallot, finely minced?
- 1 clove of garlic, finely minced?
- 1/4 pound of slab bacon, cut into lardons?
- 1 bay leaf
- 1-2 teaspoons dijon mustard (to taste)
- 2 tablespoons butter
- 3 cups water
- kosher salt and fresh black pepper to taste
- 12 Large Sea Scallops this recipe calls for 3 large per person, use more or less as desired
- For the Fennel Cream
- 1/2 bulb of fennel, cut in small dice
- 1 tablespoon shallot, chopped
- 1 clove garlic, chopped
- 1/8 teaspoon crushed fennel seed
- 1/4 cup dry white wine
- 1/2 cup chicken stock
- 1 cup heavy cream
- Kosher salt and freshly ground white pepper to taste
- reserved fennel fronds for garnish
- zest of 1 lemon, micro-planed
Olive Garden Salad & Dressing
By MystiQ
Place all ingredients in a blender until well mixed
- 1/2 cup mayonnaise
- 1/3 cup white vinegar
- 1 teaspoon vegetable oil
- 2 tablespoon corn syrup
- 2 tablespoon Parmesan cheese
- 2 tablespoon Romano cheese
- 1/4 teaspoon garlic salt, or one clove garlic, minced
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon parsley flakes
- 1 tablespoon lemon juice
- sugar (optional)
- Olive Garden Salad
- 1 bag Dole American Blend Salad
- 4-5 slices red onion
- 4-6 black olives
- 2-4 pepperoncini (if you like a sweet pepper, you could use a banana pepper)
- 1/2 cup croutons
- 1 small tomato, quartered
- freshly grated Romano cheese (Parmesan Cheese works well too!)
Chicken and Biscuits Casserole
By MystiQ
Preheat oven to 400ºF. Place butter, onion, and celery in a large skillet over medium-high heat, sautéing until ...
- 2 Tbs butter or margarine
- 1/2 cup diced yellow onion
- 1/4 cup diced celery
- 2 cans condensed cream of chicken soup
- 2 cups milk
- 1/3 cup grated Parmesan cheese
- 1/4 tsp poultry seasoning
- 1/8 tsp black pepper
- 1-1/2 cups frozen peas and carrots medley
- 2 cups cooked chicken, diced
- 2 Tbs all-purpose flour
- 1 can ready-to-bake biscuits
Chicken Divan
By MystiQ
1. Preheat oven to 375°F
- * 1 1/2 pounds boneless, skinless chicken breast
- * 1 tablespoon extra-virgin olive oil
- * 2 cups diced leek, white and light green parts only (about 1 large; see Tip)
- * 1/2 teaspoon salt
- * 5 tablespoons all-purpose flour
- * 1 14-ounce can reduced-sodium chicken broth
- * 1 cup low-fat milk
- * 2 tablespoons dry sherry
- * 1/2 teaspoon dried thyme
- * 1/2 teaspoon freshly ground pepper
- * 2 10-ounce boxes frozen chopped broccoli, thawed, or 1 pound broccoli crowns chopped
- * 1 cup grated Parmesan cheese, divided
- * 1/4 cup low-fat mayonnaise
- * 4 teaspoons Dijon mustard
Four-Cheese Gnocchi Bake
By MystiQ
Preheat oven to 375 degrees F
- 3 tbsp. unsalted butter, plus more for greasing
- 2 cloves garlic, minced
- 3 tbsp. flour
- 1 c. chicken broth
- 1 c. heavy cream
- kosher salt
- Freshly ground black pepper
- 1/3 Asiago, shredded
- 1/3 provolone, shredded
- 1/2 c. shredded mozzarella, divided
- 1/2 c. shredded Parmesan, divided
- 2 (17.5) oz. packages potato gnocchi
- 2 tbsp. fresh basil, chopped