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Recipes
Spicy Turkey Meatloaf
By á-32
1. Preheat oven to 350°. 2
- 1 tablespoon butter
- 2 cups chopped onion
- 1 (8-ounce) package presliced mushrooms
- 3 garlic cloves, chopped
- 3/4 cup panko (Japanese breadcrumbs)
- 1/4 cup fat-free, less-sodium chicken broth
- 3 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 pounds ground turkey breast
- 1 large egg, lightly beaten
- Cooking spray
- 1/2 cup ketchup
- 1 tablespoon brown sugar
- 1/8 teaspoon dry mustard
- 1/8 teaspoon ground nutmeg
Taco Potatoes
By á-32
Preheat the oven to 400 degrees F
- 5 pounds russet potatoes, scrubbed and cut into large chunks
- 1/2 cup olive oil
- 1/4 cup taco seasoning
Basil & Spinach Pesto
By á-32
Add all ingredients, except oil, to a food processor or blender, pulse until ingredients are finely chopped
- 1 cup packed fresh basil
- 1 cup packed fresh baby spinach
- 2 cloves garlic
- 1/2 cup pine nuts
- 1/4 teaspoon black pepper
- Kosher or sea salt to taste
- 3/4 cup grated Pecorino Romano cheese, (optional - parmesan cheese)
- 3/4 cup extra-virgin olive oil
Spicy Turkey Meatloaf
By á-32
1. Preheat oven to 350°. 2
- 1 tablespoon butter
- 2 cups chopped onion
- 1 (8-ounce) package presliced mushrooms
- 3 garlic cloves, chopped
- 3/4 cup panko (Japanese breadcrumbs)
- 1/4 cup fat-free, less-sodium chicken broth
- 3 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 pounds ground turkey breast
- 1 large egg, lightly beaten
- Cooking spray
- 1/2 cup ketchup
- 1 tablespoon brown sugar
- 1/8 teaspoon dry mustard
- 1/8 teaspoon ground nutmeg
Chicken Pot Pie
By á-32
For the chicken: Start by putting the chicken in a pot and covering it with water
- One 2- to 3-pound chicken fryer, cut up
- 3 celery stalks
- 3 medium carrots, peeled
- 1 large yellow onion
- 4 tablespoons (1/2 stick) butter
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth or stock
- 1 chicken bouillon cube
- 1/4 cup white wine, optional
- 1/2 cup frozen peas
- 1 cup heavy cream
- 2 sprigs fresh thyme
- 1 teaspoon kosher salt, or more as needed
- Black pepper
- 1/2 recipe Thyme Pastry, recipe follows
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 1/2 cups (3 sticks) cold butter
- 1 egg
- 5 tablespoons cold water
- 1 tablespoon distilled white vinegar
- 1 sprig fresh thyme leaves
Honey and Vinegar-Braised Short Ribs with Spinach
By á-32
by Alex Stratta
- 2 tablespoons olive oil
- 4 1/2 pounds beef short ribs
- 1 cup chopped carrots
- 1 cup chopped onion
- 1 cup chopped celery
- 8 garlic cloves, chopped
- 1/4 cup honey
- 1/2 cup red wine vinegar
- 4 cups canned low-salt chicken broth
- 1 750-ml bottle dry red wine
- 1/2 cup ruby Port
- 1 1/2 tablespoons chopped fresh thyme
- 1 bay leaf
- 3 tablespoons butter, room temperature
- 1 tablespoon all purpose flour
- 2 6-ounce packages baby spinach leaves
Whole-Wheat Pita Chips with Mascarpone-Chive Dipping Sauce
By á-32
Place an oven rack in the center of the oven and preheat to 450 degrees F
- 4 whole-wheat pita breads, halved
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt, plus extra for seasoning
- 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
- 4 strips bacon, cooked until crisp, finely chopped
- 1 cup (8 ounces) mascarpone cheese, at room temperature
- 3/4 cup sour cream
- 1/4 cup chopped fresh chives
Heirloom Tomato, Ham and Fontina Frittata | Williams-Sonoma
By á-32
In a bowl, whisk together the eggs and Parmigiano-Reggiano cheese, and season with salt and pepper
- 12 eggs
- 1/3 cup grated Parmigiano-Reggiano cheese
- Kosher salt and freshly ground pepper, to taste
- 5 oz. Italian fontina cheese, cut into 1/2-inch cubes
- 1 Tbs. plus 1 tsp. olive oil
- 1 red onion, diced
- 5 oz. ham steak, cut into 1/2-inch cubes
- 12 oz. assorted heirloom tomatoes, cut into slices 1/2 inch thick
- 1 1/2 Tbs. thinly sliced fresh basil
Thyme-Pesto Cheescake
By á-32
Preheat the oven to 325 degrees
- 1 Tablespoon Butter, softened
- 1/4 cup fine, dry bread crumbs
- 1/2 cup plus 2 Tablespoons grated Parmesan cheese
- 2 (8 ounce) packages cream cheese softened
- 1 cup ricotta cheese
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 3 large eggs
- 1/2 cup pesto sauce
- 1/4 cup lightly toasted pine nuts
- Fresh Basil sprigs
Spinach, Tomato and Feta Frittat
By á-32
From Jodi Jiano "Eggs"
- 10 Eggs
- 1 Tbsp Cream or Milk
- 2 tsp minced fresh oregano and more for garnish
- Kosher salt and ground pepper
- 1 Tbsp extra virgin olive oil
- 2 medium tomatoes diced
- 1/2 cup or 2.5 oz Feta Cheese
- 1 1/2 cup baby spinach