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Recipes
Baked Ravioli
By GratefulSea
Preheat oven to 425 degrees
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- Coarse salt and freshly ground pepper
- 1-1/2 teaspoons dried thyme or oregano
- 1 can (28 ounces) whole tomatoes
- 1 can (28 ounces) crushed tomatoes
- 2 pounds store-bought frozen ravioli
- 1-1/2 cups shredded mozzarella
- 1/2 cup grated Parmesan cheese
Mini Puffs with Goat Cheese and Herbs
By GratefulSea
1. Preheat oven to 375F. Grease a baking sheet; set aside
- 1/4 cup water
- 1/4 cup milk
- 1/4 cup butter, cut up
- 1/8 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 2/3 cup all-purpose flour
- 3 eggs
- 1/2 of an 8-ounce container cream cheese with chive and onion
- 3 ounces soft goat cheese (chevre)
- 2 tablespoons milk
- 1 tablespoon snipped fresh parsley
- 2 teaspoons snipped fresh dill or basil
- 1/8 teaspoon freshly ground black pepper
Potato Puffs
By GratefulSea
This recipe yields 24 large or 72 small potato puffs
- 3 pounds Idaho Russet potatoes, peeled and quartered
- 1 large onion, chopped
- 3 tablespoons olive oil
- 1 cup cracker crumbs
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 egg yolks, beaten
Salted Caramel Chocolate Dump Cake
By GratefulSea
Chocolate Dump Cake is a guilty pleasure and holiday favorite at our house
- 1 small (3.9 ounce) package instant chocolate pudding
- 1-1/2 cups cold milk
- 1 box Betty Crocker SuperMoist Devil's Food cake mix
- 1-1/2 cups chopped caramels
- coarse sea salt for sprinkling
- 1 cup semi-sweet chocolate chips
- whipped cream, for serving (optional)
Linguini with Clam Sauce
By GratefulSea
Bring a large pot of salted water to a boil, add linguini and return water to a boil
- 1 (16 ounce) package dry linguini
- 1 onion, chopped
- 6 cloves garlic, chopped
- 3 Tablespoons olive oil
- 4 (6.5 ounce) cans minced clams
- 1/2 cup butter
- salt and pepper to taste
- 2 Tablespoons dry white wine
Buttery Spinach and Mushrooms
By GratefulSea
In a large skillet, melt the butter and olive oil together over medium-high heat
- 1 * 1 tablespoon butter
- 1 * 1 tablespoon extra-virgin olive oil
- 1 * 1 cup sliced baby portobello mushrooms
- 1/2 * 1/2 cup thinly sliced leeks
- 1 * 1 clove garlic, minced
- 1/4 * 1/4 cup vegetable broth
- 1 * 1 tablespoon heavy whipping cream
- 1 * 1 teaspoon fresh lemon juice
- 1/8 * 1/8 teaspoon salt
- 3-4 * 3-4 cups fresh baby spinach
- 1/4 * 1/4 cup grated Parmesan
Best Ever Potatoes
By GratefulSea
Uh, maybe not "best ever" for your heart
- 7 cups coarsely chopped small red potatoes
- 1 cup chopped onion
- 1 8-ounce carton dairy sour cream
- 1 cup (4 oz.) shredded Monterey Jack cheese
- 1 cup (4 oz.) shredded sharp cheddar cheese
- 1/2 teaspoon salt
- 1/4 - 1/2 teaspoon ground red pepper
- 2 medium tomatoes, seeded and chopped
McCormick's Apple Sage Pork Chops
By GratefulSea
1. Mix flour, sage, seasoned salt, thyme and nutmeg in small bowl until well blended
- 1 tablespoon flour
- 2 teaspoons sage, Rubbed
- 1-1/2 teaspoons seasoned salt
- 1 teaspoon thyme Leaves
- 1/2 teaspoon nutmeg, Ground
- 6 boneless pork chops, 3/4- to 1-inch thick (about 2 pounds)
- 1 tablespoon olive oil
- 2 Gala apples, cut into thin wedges
- 1 large onion, thinly sliced
- 1/2 cup apple juice
Baked Brie with Grapes in Phyllo Cups
By GratefulSea
Preheat the oven to 350 degrees F
- 2 cups small red grapes
- 1 Tablespoon vegetable oil
- 1/4 cup pecans
- 1 Tablespoon fresh lemon juice, plus 1 teaspoon lemon zest
- Kosher salt
- 1 8-ounce wheel Brie
- 2 1.9-ounce packages mini phyllo shells (about 30)
- Coarsely ground black pepper
Grilled Swordfish with Citrus Salsa
By GratefulSea
Preheat the grill and the fryer
- Two 6-ounce swordfish steaks
- 1 teaspoon Creole spice
- Three 6-inch corn tortillas, cut into 1-inch thick strips
- Salt and pepper
- 1/4 cup orange sections, zested before cut
- 2 Tablespoons lemon sections, zested before cut
- 2 Tablespoons lime sections, zested before cut
- 1 Tablespoon minced shallots
- 1 Tablespoon olive oil
- 1 teaspoon honey
- 1 Tablespoon chopped cilantro