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Recipes
Sauce: Italian Salsa Verde
By SharonE
Great over steak
- 2 bunches Italian parsley
- zest and juice of 1-2 lemons
- 3 cloves garlic
- 1/2 tbsp. horseradish
- 2 tbs. capers, rinsed
- extra-virgin olive oil
Side: Creamy Polenta with Spinach
By SharonE
In a Dutch oven, combine the chicken broth, olive oil, and garlic with 2 cups water, and bring to a boil over mediu...
- 3 cups low-sodium chicken broth
- 2 tablespoons olive oil
- 2 garlic cloves, smashed and peeled
- 1 ½ cups quick-cooking polenta
- 1 teaspoon kosher salt 1
- ½ cups freshly grated Parmigiano-Reggiano
- 1 cup freshly grated pecorino cheese
- 8 ounces mascarpone cheese
- 3 tablespoons unsalted butter
- 5 ounces baby spinach, roughly chopped
Meat: Chicken Piccata
By SharonE
Straight from Giada De Laurentiis
- 2 skinless and boneless chicken breasts, butterflied and then cut in half
- Sea salt and freshly ground black pepper
- All-purpose flour, for dredging
- 6 tablespoons unsalted butter
- 5 tablespoons extra-virgin olive oil
- 1/3 cup fresh lemon juice
- 1/2 cup chicken stock
- 1/4 cup brined capers, rinsed
- 1/3 cup fresh parsley, chopped
Breakfast Breads: Banana Bread (Cooking Light)
By SharonE
1. Preheat oven to 350°. 2
- 1 cup sugar
- 1/4 cup butter, softened
- 1 2/3 cups mashed ripe banana (about 3 bananas)
- 1/4 cup fat-free milk
- 1/4 cup reduced-fat sour cream
- 2 large egg whites
- 9 ounces unbleached all-purpose flour (about 2 cups)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Cooking spray
Pasta: Ricotta Alfredo
By SharonE
Whisk 1/2 cup ricotta, 1/2 tablespoon oil, dash pepper, and a dash salt in a medium bowl until smooth
- 8 oz ricotta cheese
- 2 1/2 tbsp olive oil
- 1 box rigatoni or penne pasta (16 oz)
- 4 garlic cloves, minced
- 1/4 tsp ground nutmeg
- 1/8 tsp cayenne pepper
- 1/4 cup heavy cream
- 2 tsp lemon juice
- 1/2 cup grated parmesan cheese, plus extra for serving
- steamed broccoli florets (or asparagus or cauliflower or peas)
- salt and pepper
Breakfast: Joe's Special
By SharonE
Heat oil and butter in large, heavy skillet
- 1 tbsp. olive oil
- 1 tbsp. butter
- 1/2 pound ground beef
- 1 small onion
- 1 clove crushed garlic
- 1/2 tsp. dried basil
- 1/4 tsp. dried marjoram
- 1/4 tsp. dried oregano
- dash of nutmeg
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/2 pound fresh chopped spinach
- 6 eggs
Side: Lawry's Whipped Cream Horseradish
By SharonE
Whip cream until stiff peaks form
- 1 cup whipping cream
- 1/4 teaspoon Lawry's Seasoned Salt
- 2 tablespoons prepared horseradish, well drained, or 4 tablespoons finely grated fresh horseradish root
- Dash Tabasco sauce
Korean: Spicy Pork Sausage and Rice Cakes
By SharonE
Heat 2 tbsp. of the oil in a wide skillet over medium-high heat
- 1/2 cup grapeseed oil
- 3 large yellow onions, cut in half and thinly sliced
- 1/2 tsp. kosher salt
- 1 pound ground pork
- 2 very loosely packed cups (1.5 ounces) dried red chiles
- 2 garlic cloves, thinly sliced
- 2 tbsp. toban djan (jarred Chinese fermented bean and chile sauce) or ssamjang
- 1 tbsp. Sichuan peppercorns
- 1 tbsp. kochukaru (Korean chile powder)
- 6 tbsp. water
- 1 tbsp. usukuchi (light soy sauce)
- 1 tbsp. sugar
- 2 cups sliced or coarsely chopped Chinese vegetables, such as Chinese broccoli or bok choy
- 8 long cylindrical rice sticks, cut into 1" lengths
- 8 oz. silken tofu, drained
- 1 cup sliced scallions, greens and whites
- 1/2 cup packaged Chinese fried shallots
Pizza: Lemon White Pizza
By SharonE
Place the pizza dough in a lightly oiled bowl, cover with a towel, and allow it to rest in a warm place for 1 hour
- 1 (16-ounce) ball of store-bought pizza dough
- 1 cup whole-milk ricott
- 2 teaspoons grated lemon zest
- ¼ teaspoon kosher salt
- ½ teaspoon dried oregano
- All-purpose flour, for dusting
- 1 tablespoon olive oil
- 4 ounces fresh mozzarella cheese, torn into pieces
- ½ cup freshly grated Parmigiano-Reggiano
- ¼ cup fresh basil leaves, torn
- ¼ teaspoon crushed red pepper flakes
Breakfast Breads: Breakfast Clafoutis
By SharonE
Preheat the oven to 425 degrees F
- 3/4 cup whole milk
- 3 eggs
- 3/4 cup all-purpose flour
- 3 tablespoons unsalted butter, melted, plus a tablespoon softened butter for greasing
- 1 1/2 tablespoons light brown sugar
- 1 1/2 tablespoons granulated sugar
- 3/4 teaspoon pure vanilla extract
- 1/8 teaspoon fine sea salt
- 6 ripe, slightly firm fresh apricots, halved, pitted and quartered
- 3/4 cup fresh raspberries
- 3/4 cup granola
- 1/4 cup sliced almond