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Asparagus with Lemon-Parmesan Breadcrumbs

Asparagus with Lemon-Parmesan Breadcrumbs

By

1. Preheat broiler to HIGH; arrange rack about 4 inches from heating element

  • 1 pound asparagus spears, trimmed
  • Cooking spray
  • 1/3 cup panko
  • 1/4 cup grated Parmesan cheese
  • 2 teaspoons grated lemon rind
  • 1 teaspoon canola oil
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon kosher salt
  • 2 Tablespoons lemon juice
  • 1 teaspoon melted unsalted butter
5/5 (4 Votes)

Spinach Parmesan Soufflés

Spinach Parmesan Soufflés

By

163 calories per soufflé

  • Cooking spray
  • 1-1/2 tablespoons dry breadcrumbs
  • 1 (6-ounce) package fresh baby spinach
  • 2/3 cup fat-free milk
  • 2 Tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 cup (2 ounces) freshly grated Parmigiano-Reggiano cheese
  • 2 large egg yolks
  • 4 large egg whites
  • 1/4 teaspoon cream of tartar
4.5/5 (4 Votes)

Roast Sticky Chicken, Rotisserie Style

Roast Sticky Chicken, Rotisserie Style

By

NOTE: this needs to marinate in the rub overnight, or for at least 4-6 hours

  • 4 teaspoons salt
  • 2 teaspoons paprika
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon white pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 2 onions, quartered
  • 2 (4 pound) whole chickens
0/5 (0 Votes)

Red Enchilada Sauce

Red Enchilada Sauce

By

MUCH better than anything you can buy from a store

  • 2 Tablespoons vegetable or canola oil
  • 2 Tablespoons all-purpose or gluten-free flour
  • 4 Tablespoons chili powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/4 tsp. cumin
  • 1/4 tsp. oregano
  • 2 cups chicken or vegetable stock
4.3/5 (17 Votes)

Eggplant Parmesan 2

Eggplant Parmesan 2

By

Set oven control to broil

  • 1 medium eggplant, peeled and cut into 1/4-inch slices (1 1/2 pounds)
  • Cooking spray
  • 1/3 cup finely shredded Parmesan cheese
  • 1/4 cup dry bread crumbs (any flavor)
  • 2 teaspoons olive or vegetable oil
  • 1 cup spaghetti sauce
  • 1-1/2 cups shredded reduced-fat mozzarella cheese (6 ounces)
4.5/5 (15 Votes)

Cooks Illustrated Buttermilk Fried Chicken

Cooks Illustrated Buttermilk Fried Chicken

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This is an unusual take on southern fried chicken, from Cook's Illustrated, September 2010

  • 1 quart plus 1/2 cup buttermilk (divided)
  • 4 Tablespoons salt, plus 2 teaspoons (divided)
  • 4-6 dashes hot sauce
  • 4 teaspoons ground black pepper, plus 4 teaspoons (divided)
  • 1 teaspoon garlic powder, plus 1-1/4 teaspoon (divided)
  • 1 teaspoon paprika, plus 1-1/2 teaspoon (divided)
  • 1/8 teaspoon cayenne pepper
  • 3-1/2 pounds bone-in, skin-on chicken parts (breasts, thighs, and drumsticks, or a mix, with breasts cut in half), trimmed of excess fat
  • 4 cups unbleached all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon dry mustard
  • 1-3/4 cups vegetable oil
0/5 (0 Votes)

Carrots with Grapes

Carrots with Grapes

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This one is really good! It's from the book, "From a Breton Garden, the vegetable cookery of Josephine Arnaldo"

  • 3 Tablespoons butter, plus 1 Tablespoon
  • 2 bunches young carrots, cleaned
  • 1 cup chicken stock, cider, or wine
  • 1/2 pound seedless grapes (small ones, red or green)
  • 1 Tablespoon sugar (optional)
  • 1 Tablespoon chopped mint
  • 1 Tablespoon chopped parsley
  • Salt and fresh ground black pepper
4/5 (1 Votes)

Roasted Sausage and Grapes

Roasted Sausage and Grapes

By

This one is so easy, it pretty much takes care of itself

  • 2 pounds seedless red grapes
  • 8 sprigs fresh thyme
  • 1 Tablespoon olive oil
  • kosher salt and black pepper
  • 8 small Italian sausage links (about 1-1/2 pounds total)
4.2/5 (6 Votes)

Cherry Tomato Salad With Buttermilk-Basil Dressing

Cherry Tomato Salad With Buttermilk-Basil Dressing

By

Recipe courtesy The Neelys' for Food Network Magazine

  • 6 cups red and yellow cherry tomatoes, halved if large
  • Kosher salt and freshly ground pepper
  • 2/3 cup buttermilk
  • 1/4 cup sour cream
  • 3 tablespoons thinly sliced fresh basil leaves
  • 1 shallot, minced
  • 2 cloves garlic, minced
0/5 (0 Votes)

Greek Layered Dip

Greek Layered Dip

By

Save time by using packaged pita chips

  • 1 14-ounce package pita bread
  • Olive oil cooking spray
  • 4 teaspoons Greek seasoning
  • 1 pound ground lamb
  • 1 teaspoon garlic salt
  • 1 16-ounce container prepared hummus
  • 1-1/2 cups tzatziki (gyro sauce)
  • 1 cup shredded iceberg lettuce
  • 2 medium roma tomatoes, diced
  • 1/2 diced red onion
  • 1/2 cup kalamata olives, chopped
  • 1 4-ounce container crumbled feta cheese
4.6/5 (15 Votes)