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Recipes
Truly Amazing Mac and Cheese
By GratefulSea
Serves 6; 20 min prep and 45 min cooking time
- FOR THE SAUCE:
- 2 Tbs. unsalted butter
- 1/4 cup all-purpose flour
- 3 cups milk
- 1 small yellow onion, thinly sliced
- 1/2 bay leaf
- Pinch of grated nutmeg
- Kosher salt and freshly ground pepper, to taste
- FOR THE CASSEROLE
- 1/2 lb. macaroni shells or other shape
- 2 Tbs. unsalted butter
- 1 1/2 cups mixed grated hard cheeses such as aged cheddar, Gruyère and Parmigiano-Reggiano
- 1/2 cup heavy cream
- Kosher salt and freshly ground pepper, to taste
White Bean and Artichoke Spread
By GratefulSea
Heat olive oil in small saute pan over medium heat
- 1 Tblsp olive oil
- 1/2 tsp garlic, chopped
- 4 Tblsp celery, diced
- 1 cup artichoke hearts, rinsed and drained or frozen and thawed
- 4 oz low fat cream cheese, room temperature
- 1/2 can Cannellini Beans, drained and rinsed
- 1 pinch cayenne (optional)
- 2 Tblsp chives
- 1 Tblsp lemon juice
- 1 Tblsp extra virgin olive oil (for drizzling at end)
- salt and pepper to taste
Prosciutto-wrapped Chicken with Spinach
By GratefulSea
Heat oven to 400° F. In a small bowl, combine the butter and chopped garlic
- 2 tablespoons butter, at room temperature
- 2 cloves garlic, chopped, plus 1 clove, sliced
- 8 slices prosciutto
- 8 boneless, skinless chicken thighs (1-1/2 pounds)
- kosher salt and black pepper
- 2 tablespoons olive oil
- 1 10-ounce package baby spinach
Blueberry Peach Buckle
By GratefulSea
Heat oven to 350° F. Whisk together the flour, baking powder, and salt in a medium bowl; set aside
- 1-3/4 cups all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt or table salt
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 1 large egg, at room temperature
- 1/2 teaspoon pure vanilla extract
- 1/2 cup sour cream
- 4 peaches, each cut into 8 wedges (about 4 cups)
- 1 pint blueberries
- 1/3 cup sliced almonds
- confectioners’ sugar, for dusting
Mojito Sparkler
By GratefulSea
Please drink responsibly, and never, ever drink and drive
- 6 fresh mint leaves
- 1-1/2 to 2 jiggers (2-3 oz) gold rum
- 1 teaspoon lime juice
- 2 teaspoons superfine sugar
- Ice
- Club soda
Citrus Cream Soda
By GratefulSea
- 2 parts Pinnacle Whipped Vodka
- 1 part lemon-lime soda
- splash of orange juice
Cauliflower with Mushrooms and Sherry
By GratefulSea
The amount of salt may seem aggressive, but don't worry: the cauliflower will not be fully cooked in this liquid
- 2 quarts whole milk
- 6 tablespoons kosher salt
- 2 heads cauliflower, trimmed into bite-size florets
- 1 pound oyster or chanterelle mushrooms, tough stems removed, torn into bite-size pieces
- Fine sea salt
- 1/4 cup minced shallots
- 4 sprigs fresh thyme, plus extra for garnish
- 1 cup Amontillado or other dry sherry
- 3/4 cup heavy cream
- 4 tablespoons chilled butter, diced
Buttered Apple Cider
By GratefulSea
Mix together 1 stick softened butter, 1/4 cup light brown sugar and 1/2 teaspoon each ground nutmeg, cinnamon and c...
- 1 stick butter, softened
- 1/3 cup light brown sugar
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cloves
- 3 cups apple cider
- 1 cup bourbon
Slow Cooker Chick Peas (for Hummus)
By GratefulSea
source: http://www.yummly
- 1-1/3 cups dried chickpeas, soaked overnight*
- 2 cloves garlic
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- NOTE: If you’re trying to speed up the pace, you can skip the overnight soak. Instead, place the chickpeas in a pot, cover them with two inches of water, and bring to a boil. Turn off the water and let them sit for 1 hour. Then proceed with the recipe.
Green Beans with Carrot-Dill Dip
By GratefulSea
Steam carrots until they are very tender, about 10 minutes
- 3 medium carrots peeled and thinly sliced
- 1 pound green beans or yellow wax beans or a mixture of both stem ends trimmed
- 2/3 cup lowfat sour cream
- 1/3 cup light mayonnaise
- 1/2 shallot roughly chopped
- 1/2 teaspoon fine sea salt
- pinch cayenne pepper
- 1/4 cup lightly packed chopped fresh dill