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Recipes
New Orleans Style Rice & Beans
By LittleValley
1. Cook rice as label directs
- 1 1/3 cups long-grain white rice
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 celery stalk, sliced
- 3 garlic cloves, finely chopped
- 15 oz red kidney beans
- 15 oz pink beans
- 1 1/4 lb ham steak, cut into 1/2 in dice
- 1/2 teaspoon thyme
- 1/4 teaspoon pepper
Lasagna Rolls
By LittleValley
To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat
- Sauce:
- 2 tablespoons butter
- 4 teaspoons flour
- 1 1/4 cups whole milk
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Pinch nutmeg
- Lasagna:
- 15 oz whole milk ricotta
- 10 oz frozen spinach, thawed, squeezed dry
- 1 cup Parmesan
- 2 tablespoons Parmesan
- 3 ounces prosciutto, chopped
- 1 large egg, beaten to blend
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 12 uncooked lasagna noodles
- 2 cups marinara sauce
- 1 cup mozzarella, shredded
Thyme Crackers
By LittleValley
1. Preheat oven to 375°
- 2 cups flour
- 3 tablespoons thyme, coarsely chopped
- Coarse salt
- 1 teaspoon sugar
- 3 tablespoons cold unsalted butter, cut into pieces
- 1 cup heavy cream
- 1 egg white, lightly beaten
Rosemary Balsamic Marinaded
By LittleValley
1.Whisk together vinegar, oil, garlic, and pepper
- 1/2 cup balsamic vinegar
- 2 T. olive oil
- 6 garlic cloves, chopped
- 1/2 tsp. freshly ground pepper
- 6 rosemary sprigs, chopped
- Coarse salt
Mushroom Gravy
By LittleValley
1.In a large saucepan, bring stock to a low boil over medium heat, cook until reduced by half
- 6 cups brown turkey stock
- 1/2 oz dried porcini mushrooms
- 1 cup boiling water
- 2 T unsalted butter
- 1 package (10 oz) white mushrooms, trimmed and cut into 1/4 inch pieces
- Coarse salt and freshly ground pepper
- 3 T all purpose flour
- 1/2 cup sherry
Slow-Cooker Orange Chicken
By LittleValley
STIR barbecue sauce and flour in small bowl with wire whisk until well blended
- 1/2 cup Barbecue Sauce
- 1/4 cup flour
- 1/4 cup orange juice
- 1/4 cup orange marmalade
- 3 Tbsp. soy sauce
- 1 tsp. grated gingerroot
- 3 1/2 lb. bone-in chicken thighs, skin removed
Chimichurri Sauce
By LittleValley
In a medium bowl, combine parsley, cilantro, shallot, garlic, peppercini peppers and brine, red pepper, onion, and ...
- 1 bunch fresh flat-leaf parsley leaves, finely chopped
- 1/4 large bunch fresh cilantro leaves, finely chopped
- 1 shallot, finely chopped
- 3 cloves garlic, chopped
- 3 peppercini peppers, finely chopped
- 1/2 cup peppercini brine
- 1/2 red bell pepper, finely chopped
- 1/2 red onion, finely chopped
- 2 cups extra-virgin olive oil
- Coarse salt
- freshly ground pepper
- 1 tablespoon red-wine vinegar
Smothered Chicken with Brown Rice
By LittleValley
COOK and stir bacon in large nonstick skillet on medium heat 5 min
- 4 slices bacon, chopped
- 4 small boneless skinless chicken breast halves
- 15 oz. lima beans
- 1 large onion, chopped
- 1 cup chicken broth, divided
- 2 oz. Neufchatel, cubed
- 3 cups brown rice, cooked
Chili-Lime Popcorn
By LittleValley
Instead of dousing popcorn in butter, give plain kernels heat and zing by sprinkling them with chili powder and lim...
- 2 tablespoons vegetable oil
- 1/2 cup popcorn kernels
- 1 1/4 teaspoons chili powder
- 1 1/4 teaspoons ground cumin
- 1/2 teaspoon coarse salt
- 1 tablespoon finely grated lime zest
- 1 large lime wedge
Cheddar Cheese Ball
By LittleValley
1. Process all ingredients except poppy seeds in a food processor until smooth
- 1 1/4 pounds extra-sharp cheddar, shredded
- 1 cup sour cream
- 1/4 cup butter, melted
- 1/3 cup dry sherry
- 1 1/4 teaspoons coarse salt
- Pinch of cayenne pepper
- 1/3 cup poppy seeds