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Recipes
Cheesy Squash Casserole
By ngaldi
If you relish in having squash casserole as a Thanksgiving table staple, this Cheddar and Asiago Squash Casserole m...
- 1 1/2 pounds yellow squash, cut into 1/4-inch-thick slices
- 1 1/2 pounds zucchini, cut into 1/4-inch-thick slices
- 1/4 cup butter, divided
- 2 cups sweet onion, diced
- 2 garlic cloves, minced
- 3 cups fresh corn kernels
- 1 1/2 cups (6 ounce) white Cheddar cheese, freshly shredded
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2 large eggs, lightly beaten
- 2 teaspoons freshly ground black pepper
- 1 teaspoon table salt
- 1 1/2 cups soft, fresh breadcrumbs, divided
- 1 cup freshly grated Asiago cheese, divided
Chicken-Tortilla Pie
By ngaldi
1. Preheat oven to 450°. 2
- 2 cups shredded cooked chicken breast
- 1/4 cup Fresh Salsa
- 1 cup spicy black bean dip (such as Guiltless Gourmet)
- 4 (8-inch) multigrain flour tortillas (such as Tumaro's)
- 1/2 cup (2 ounces) reduced-fat shredded Monterey Jack cheese
- Cooking spray
Chicken with Cranberry Sauce - Martha Stewart Recipes
By ngaldi
Preheat oven to 450 degrees
- 2 tablespoons butter
- 1 1/2 teaspoons dried thyme
- Coarse salt and ground pepper
- 4 bone-in chicken breasts (8 ounces each)
- 1 medium onion, finely chopped (about 1 cup)
- 1/2 teaspoon dried sage
- 2 cups reduced-sodium chicken broth
- 1 cup cranberries
- 1/4 cup sugar
- 1 teaspoon cornstarch (mixed with 1 tablespoon water)
Thyme for Yorkshire Pudding
By ngaldi
*Cook's note: olive oil can replace cooking fat if none is available Sift the salt and the flour into a large bowl
- 1 teaspoon kosher salt
- 1 cup all-purpose flour
- 1 1/4 cups milk
- 3 eggs, beaten
- 2 tablespoons chopped fresh thyme leaves
- 1/4 cup reserved pan fat from Sunday Roast Beef*
Easy Fiesta Beans
By ngaldi
We love these boldly flavored beans as a side dish but they’d also work as a quick appetizer with tortilla chips ...
- 1 16-ounce can fat-free refried beans, preferably spicy
- 1 15-ounce can no-salt-added pinto beans, rinsed
- 1/2 cup prepared salsa
- 2/3 cup grated sharp cheddar cheese, divided
- 4 scallions, sliced
Chicken with Artichokes and Angel Hair
By ngaldi
Set a large pot of salted water to boil
- Coarse salt and ground pepper
- 1/4 cup all-purpose flour
- 8 thin chicken cutlets (about 1 1/2 pounds total)
- 2 tablespoons olive oil
- 1 cup reduced-sodium chicken broth
- 1 can (14 ounces) artichoke hearts packed in water, rinsed, drained, and quartered
- 2 tablespoons rinsed and drained capers
- 2 tablespoons butter
- 8 ounces angel-hair pasta
- 1/2 cup parsley leaves
Best Black Beans
By ngaldi
In a medium saucepan, combine beans, onion, and garlic, and bring to a boil
- 1 (16 ounce) can black beans
- 1 small onion, chopped
- 1 clove garlic, chopped
- 1 tablespoon chopped fresh cilantro
- 1/4 teaspoon cayenne pepper
- salt to taste
Caramelized Onion Tarts With Apples
By ngaldi
Directions Heat oven to 400º F
- 2 tablespoons olive oil
- 2 medium onions, sliced
- 2 red apples (such as Braeburn or Gala), cut into small pieces
- kosher salt and black pepper
- 2 sheets frozen puff pastry (from a 17.3-ounce package), thawed
- 1/2 cup creme fraiche or sour cream
Baked Egg-in-a-Hole
By ngaldi
Christine Burns Rudalevige, Cooking Light AUGUST 2012
- 1 slice bacon
- 4 (1-ounce) slices multigrain bread, lightly toasted
- 4 large eggs
- 4 teaspoons grated fresh pecorino Romano cheese (about 1/4 ounce)
- 1 teaspoon chopped fresh sage
- 1/4 teaspoon freshly ground black pepper
Spinach Salad with Chicken, Avocado and Goat Cheese
By ngaldi
1. Place spinach in a large salad bowl
- SALAD:
- 8 cups chopped spinach (1 bag)
- 1 cup halved cherry or pear tomatoes
- 1/2 cup corn (frozen, canned, or cut off the cob)
- 1 1/2 cups chopped cooked chicken
- 1 large avocado, sliced
- 1/3 cup crumbled goat or feta cheese
- 1/4 cup toasted pine nuts
- DRESSING:
- 3 tablespoons white wine vinegar
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon Dijon mustard
- salt and freshly ground black pepper, to taste