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Recipes
Pumpkin Pancakes with Caramel Syrup and Hazelnuts
By GratefulSea
This recipe is by Karen Raye, posted to the blog Kitchen Treaty
- PANCAKES
- 1/2 cup hazelnuts
- 1 cup all-purpose flour
- 1 cup whole wheat flour (can substitute another cup of all-purpose flour)
- 1/4 cup brown sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice*
- 1-1/4 cups milk
- 2 eggs
- 2/3 cup pumpkin puree (canned or homemade)
- 1 teaspoon vanilla extract
- 3 Tablespoons unsalted butter, melted
- 1 batch Buttermilk Caramel Syrup
- SYRUP - makes 2 cups
- 1-1/2 cups white sugar
- 3/4 cup buttermilk
- 1/2 cup unsalted butter
- 2 tablespoons dark corn syrup
- 1 teaspoon baking soda
- Pinch of salt
- 2 teaspoons vanilla
Parmesan Breaded Potatoes
By GratefulSea
Preheat oven to 375, placing large baking sheet in oven at the same time
- 1.5 red potatoes, sliced approx 1/2
- inch thick, washed and blotted dry
- 3 Tbs olive oil
- 1/2 cup dry bread crumbs
- 1/2 cup Parmesan cheese, grated
- 1/4 cup minced fresh herbs (parsley,
- basil or rosemary)
York Peppermint Brownies
By GratefulSea
Oil an 8-inch square pan. Prepare the brownie batter according to the package directions
- canola oil, for the pan
- 1 19-ounce box brownie mix
- 16 York Miniatures Peppermint Patties (13.6 grams each)
Crispy Pan-Roasted Chicken
By GratefulSea
(There's no reason not to do this with a quartered chicken or with just the desired pieces
- One 3 1/2- pound chicken, halved, with the breastbone, backbone and first two digits (tips) of the wings removed
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground white pepper
- 4 teaspoons olive oil
- 2 tablespoons unsalted butter, at room temperature
- 1 teaspoon minced garlic
- 1 teaspoon fresh thyme leaves
Slow Cooker Ravioli Lasagna
By GratefulSea
Sometimes you just need something quick and easy
- 1 lb ground beef round
- 1 cup chopped onion
- 2 cloves garlic, finely chopped
- 1 jar (24 oz) tomato pasta sauce
- 1 package (26 oz) frozen cheese-filled ravioli (do not thaw)
- 2 cups shredded Italian cheese blend (Mozzarella, Provolone, Romano, Asiago and Parmesan), about 8 oz in weight
Asian Edamame Salad
By GratefulSea
Whisk together 2 tsp balsamic vinegar, 2 tsp soy sauce, and 1 tsp sesame oil
- 2 2 2 teaspoons balsamic vinegar
- 2 2 2 teaspoons reduced-sodium soy sauce
- 1 1 1 teaspoon toasted sesame oil
- 1-1/2 1-1/2 1-1/2 cups edamame, thawed from frozen
- 1/2 1/2 1/2 cup chopped cucumber
- 1/2 1/2 1/2 cup chopped celery heart
- 1/4 1/4 1/4 cup chopped radish
- 2 2 2 scallions, thinly sliced
Beer Bread
By GratefulSea
Super easy, and everyone loves it
- 3 cups flour, sifted
- 4-1/2 teaspoons baking powder
- 1/4 cup brown sugar, loosely packed
- 12 ounces of you favorite beer (for this one I used pumpkin ale)
- 1/2 teaspoon salt
- 1/4-1/2 cup melted butter
Dry-Brined Turkey - NYT
By GratefulSea
Here's the New York Times version of a dry-brined turkey recipe
- 12 - to 16-pound turkey, preferably a heritage or pasture raised bird
- 1/2 cup kosher salt, more if needed
- 1 Tablespoon black pepper
- 10 sprigs fresh thyme
- 1/2 bunch flat leaf parsley
- 2 small onions, halved
- 2 small apples, cored and halved
- 1/2 cup butter
- 1/2 cup white wine (optional)
Pistachio-covered Cheese Log
By GratefulSea
In a medium bowl, using an electric mixer, beat cream cheese, cheddar, Dijon, and Worcestershire until well combine...
- 1-8 oz package cream cheese, room temperature
- 1 cup coarsely grated sharp white cheddar (4 ounces)
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- Coarse salt and ground pepper
- 1 cup shelled unsalted pistachios, coarsely chopped
- Crackers, for serving
- Read more at Marthastewart.com: Pistachio-Covered Cheese Log - Martha Stewart Recipes
Pasta with Chicken and Mushrooms
By GratefulSea
Cook the pasta according to the package directions; drain and return it to the pot
- 1/2 pound whole-grain pasta
- 2 tablespoons canola oil
- 3/4 pound boneless, skinless chicken breasts, cut up
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 8 ounces mushrooms, quartered
- kosher salt and black pepper
- 1 pint cherry tomatoes, halved
- 1/2 cup low-sodium chicken broth
- 1/4 cup grated Parmesan (1 ounce)
- 2 tablespoons chopped fresh parsley