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Recipes
Shrimp and Grits
By á-32
To make the grits, bring the water, milk and salt just to a boil in a large saucepan over medium heat
- (makes 4 servings)
- 2 cups water
- 2 cups whole milk
- 1/2 tsp salt
- 3/4 cup stone-ground grits (not instant)
- 3 tbsp unsalted butter
- 1/2 cup mascarpone cheese
- 1 lb shrimp, peeled and deveined (tail on)
- 1 cup andouille sausage (cubed)
- 1/2 of a medium sized green pepper (diced)
- 1 garlic clove (minced)
- 3 scallions (thinly sliced)
- 1/4 tsp cayenne pepper
- 1/2 tsp smoked paprika
- 4 tsp lemon juice
- 1 cup chicken broth
- Fresh parsley (chopped)
Fennel Upside-Down Cake
By á-32
Directions Preheat the oven to 350 degrees F
- 1/2 cup sugar
- 2 small or 1 large bulbs fennel, halved and sliced into 1/8-inch half moons
- 1/8 teaspoon kosher salt
- 1 tablespoon lemon juice
- 1 cup flour
- 1/2 cup sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1/2 cup milk, room temperature
- 2 eggs, room temperature
- 2/3 cup extra-virgin olive oil, plus 1 teaspoon for greasing pan
- 1 teaspoon lemon zest
- 1/4 teaspoon fennel pollen or ground fennel seed
- 1/3 cup seedless raspberry jam
- 1 tablespoon lemon juice.
- Fennel fronds, for garnish
Garlic Chicken with Israeli Couscous
By á-32
For the garlic chicken: Preheat the oven to 350 degrees F
- 2 whole garlic bulbs
- 1 lemon, zested and juiced
- 1 large bunch fresh thyme, leaves only
- 1 tablespoon cumin seeds, toasted and ground
- Pinch crushed red pepper flakes
- Kosher salt
- Extra-virgin olive oil
- One 4-to-5-pound chicken, cut into 8 to 10 parts
- Kosher salt
- 2 cups medium-size Israeli couscous
- Extra-virgin olive oil
- 3 ribs celery, sliced thin on the bias
- 1 large onion, sliced
- Pinch crushed red pepper flakes
- 1 1/2 cups dry white wine
- 3 tablespoons tomato paste
- Large pinch saffron
- 2 zucchini, green part only, cut into 1/2-inch dice
- 2 to 3 cups chicken stock
- 1/2 cup pine nuts, toasted
- 3 scallions, white and green, sliced thinly on the bias
Gochujang-Glazed Salmon
By á-32
Nutrition Information Yield: 4 Servings, Serving Size: 1 fillet •Amount Per Serving: , •Smart Points: 5,
- For the Gochujang Glaze:
- cooking spray
- 1 lb (4- 4oz) wild salmon filets
- 1 tbsp gochujang
- 2 tsp mirin
- 2 tsp soy sauce
- 2 tsp sugar
- 1/2 tsp toasted sesame oil
- 1 small cloves garlic, minced
- 1/2 tsp fresh ginger
- For serving:
- scallions, sliced thin on an angle
- black sesame seeds
Broccoli and Cheese Soup
By á-32
Heat a large nonstick saucepan coated with cooking spray over medium-high heat
- Cooking spray
- 1 cup chopped onion
- 2 garlic cloves, minced
- 3 cups fat-free, less-sodium chicken broth
- 1 (16-ounce) package broccoli florets
- 2 1/2 cups 2% reduced-fat milk
- 1/3 cup all-purpose flour
- 1/4 teaspoon black pepper
- 8 ounces light processed cheese, cubed (such as Velveeta Light)
Roasted Vine Tomatoes
By á-32
Watch how to make this recipe
- 12 12 to 4 cherry tomatoes on the vine (3 to 4 pounds)
- Good olive oil
- Kosher salt and freshly ground black pepper
- Julienned fresh basil leaves, for garnish (optional)
- Fleur de sel
Prosciutto Roasted Bass with Autumn Vegetables Recipe : Ina Garten : Recipes : Food Network
By á-32
Preheat the oven to 400 degrees
- 2 cups peeled, seeded, and (1/2-inch) diced butternut squash
- 2 cups peeled and (1/2-inch) diced Yukon Gold potatoes (2 medium)
- 2 cups peeled and (1/2-inch) diced parsnips (3 parsnips)
- 2 cups peeled and (1/2-inch) diced carrots (6 carrots)
- Good olive oil
- Kosher salt and freshly ground black pepper
- 1 tablespoon minced garlic (3 cloves)
- 6 (8-ounce) skinless fish fillets such as striped bass or halibut
- 6 thin slices prosciutto di Parma
- 1/4 pound (1 stick) unsalted butter
- 6 sprigs fresh rosemary
- 3 tablespoons freshly squeezed lemon juice
- Lemon wedges, for serving
Hot Crab Did
By á-32
In a large bowl, mix crabmeat, cream cheese, sour cream, salad dressing, lemon juice, lime juice, Worcestershire sa...
- 1/2 lbs crabmeat, Back Fin
- 1/2 cup sour cream
- 8 oz cream cheese, softened
- 2 Tbsp salad dressing or Mayo
- 1/2 Tbsp lemon juice
- 1/2 Tbsp lime juice
- 1 1/4 Tsp worcestershire sauce
- 1/2 Tsp dry mustard
- 1 Tbsp milk
- 1/4 cup Chedar cheese, grated
- sprinkle of Old Bay Seasoning
Ham and Cheese in Puff Pastry Ina Garten
By á-32
Preheat the oven to 450 degrees F
- 1 * 1 package (2 sheets) frozen puff pastry, defrosted (recommended: Pepperidge Farm)
- 2 * 2 tablespoons Dijon mustard
- 1/4 * 1/4 pound black forest ham, sliced
- 1/2 * 1/2 pound Swiss Gruyere cheese, sliced
- 1 * 1 egg, beaten with 1 tablespoon water, for egg wash
Mango Black Bean Salsa/ Salad
By á-32
Defrost corn by running in a bag under hot water or if using fresh decided if you prefer to cook it first
- Ingredients
- 1 cup sweet corn, organic frozen is fine (fresh is approximately 3 ears, husk and silk removed)
- 2 mangoes, peeled pitted and diced
- 4 green onions, sliced
- 2 vine ripe tomatoes, seeded and diced
- 1 bell pepper (red or orange suggested)
- 2 cups cooked black beans (or 2 15 ounce cans, low sodium and well rinsed)
- 3 tablespoons fresh chopped cilantro
- 4 tablespoons fresh lime juice (about 1 1/2 limes- reserve extra slices for serving)
- 1 teaspoon dried oregano
- 1-2 cloves minced fresh garlic
- 1 pinch chili powder
- 1 avocado, diced (optional)
- See more at: http://purelynourished.blogspot.com/2013/06/mango-black-bean-salsa-salad.html#sthash.cxI60jYq.dpuf