Mirandavoegeli's profile page
Recipes
Phyllo Pizza with Smoked Mozzarella and Cherry Tomatoes
By mirandavoegeli
Preheat oven to 400°F. Toss tomatoes, olive oil, salt, and oregano in medium bowl
- 12 to 13 ounces cherry tomatoes and/or pear tomatoes
- 1 tablespoon extra-virgin olive oil
- 3/4 teaspoon coarse kosher salt
- 1/2 teaspoon dried oregano
- 12 12x9-inch sheets fresh phyllo pastry or frozen, thawed
- 6 tablespoons (3/4 stick) unsalted butter, melted
- 4 tablespoons finely grated Parmesan cheese, divided
- 3/4 cup (packed) coarsely grated smoked mozzarella cheese* (about 3 ounces)
- 1/2 yellow bell pepper, cut into thin strips
- 1/4 cup quartered pitted Kalamata olives
- 2 teaspoons coarsely chopped fresh oregano
Spicy Tomato-Basil Sauce
By mirandavoegeli
Freshly ground black pepper Place 1 cup crushed tomatoes in blender
- 4 1/2 cups canned crushed tomatoes with added puree (from two 28-ounce cans), divided
- 1/4 cup pine nuts
- 4 1/2 tablespoons extra-virgin olive oil
- 3/4 cup finely chopped onion
- 4 large garlic cloves, minced
- 1 teaspoon fennel seeds (finely crushed in plastic bag)
- 3/8 teaspoon (or more) dried crushed red pepper
- 1/2 cup finely chopped fresh basil, divided
- 1/3 cup dry white wine
- 1 teaspoon dried oregano
Lemon-and-Garlic-Marinated Flat Iron Steak
By mirandavoegeli
In a glass baking dish, season the steak with salt and pepper and rub with the olive oil
- One 1-pound beef flat iron steak
- Salt
- Freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 6 garlic cloves, minced
- 4 scallions, chopped
- 4 bay leaves, broken into pieces
- 2 lemons, very thinly sliced
- Vegetable oil, for brushing
Crispy Corn Tortillas with Chicken and Cheddar
By mirandavoegeli
Skewer the jalapeños on a metal skewer or fork and roast over a flame until blackened, 3 minutes
- 2 jalapeños
- 2 cups finely shredded roast chicken
- 4 ounces sharp cheddar cheese, shredded (1 cup)
- 1/2 teaspoon cumin seeds
- Salt
- Freshly ground pepper
- 12 corn tortillas
- Vegetable oil, for frying
- 4 radishes, very thinly sliced
- 1/4 cup chopped cilantro
- 2 tablespoons finely chopped red onion
- 1 teaspoon fresh lime juice
Taco Salad
By mirandavoegeli
Make Dressing: Whisk together Russian dressing, sugar, and reserved taco seasoning
- Salad:
- 1 pound ground beef
- 1 package taco seasoning, reserving 1 tablespoon
- 1 can light kidney beans, rinsed and drained
- 1 medium onion, chopped
- 1/2 head lettuce, chopped
- 1-2 tomatoes, diced
- 1 cup shredded cheddar cheese
- 1 cup crushed tortilla or Dorito chips
- Dressing:
- 8 ounces Russian dressing
- 1/3 cup sugar
- 1 tablespoon reserved taco seasoning
Lemon Balm Pesto with Boiled New Potatoes
By mirandavoegeli
Combine lemon balm leaves, walnuts and garlic in the bowl of a food processor and process until evenly chopped and ...
- 2 cups packed lemon balm
- 1/2 cup walnuts
- 3 garlic cloves
- 1 1/2 TBS lemon juice
- 1/4 - 1/2 cup olive oil
- 2 lbs new potatoes
- Salt and pepper to taste
Curried Chicken Salad with Garam Masala Biscuits
By mirandavoegeli
Fill a large pot with 3 quarts of water
- 1 carrot, coarsely chopped
- 1 onion, coarsely chopped
- 1 teaspoon black peppercorns
- 1 bay leaf
- 4 pounds chicken breast halves, on the bone, with skin
- 1 cup mayonnaise, plus more for spreading
- 1 tablespoon curry powder
- 1 tablespoon fresh lime juice
- 3 cups red grapes (about 14 ounces), halved
- 2 celery ribs, preferably from the heart, finely diced
- 2 tablespoons chopped cilantro
- 1/4 cup shelled pistachios, toasted (see Note)
- Salt and freshly ground pepper
- Garam Masala Biscuits
Chickpea-and-Arugula Salad with Creamy Cumin Dressing and Roasted Pumpkin Seeds
By mirandavoegeli
In a large bowl, combine the yogurt with the cumin, garlic, lime juice and vinegar
- 1 cup (8 ounces) plain whole-milk yogurt
- 1 teaspoon ground cumin
- 1 garlic clove, minced
- 1 1/2 tablespoons fresh lime juice
- 1 tablespoon balsamic vinegar, preferably white
- Three 19-ounce cans chickpeas, drained and rinsed
- Salt
- 4 ounces baby arugula (8 cups)
- 4 scallions, thinly sliced
- 1/3 cup salted roasted pumpkin seeds
Chicken Braciole with Spinach
By mirandavoegeli
In a small skillet, toast the pine nuts over moderately low heat, shaking the pan occasionally, until golden, 5 to ...
- 1/4 cup pine nuts
- 6 tablespoons extra-virgin olive oil
- 2 medium shallots, finely chopped
- 1 1/2 pounds curly leaf spinach, stemmed and chopped
- Kosher salt
- Freshly ground pepper
- 1/4 cup golden raisins
- 2 cups low-sodium chicken broth
- 1/2 cup fine fresh bread crumbs
- 1/2 cup grated Pecorino-Romano cheese
- Eight 7-ounce skinless boneless chicken thighs, each pounded 1/2 inch thick
- 8 thin slices of prosciutto (4 ounces)
- 1/2 cup dry white wine
- 2 tablespoons unsalted butter
- 1 tablespoon fresh lemon juice
Strawberry Cream Puffs
By mirandavoegeli
Preheat the oven to 400° and line a large baking sheet with parchment paper
- 1/2 cup water
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 4 tablespoons unsalted butter
- 1/2 cup plus 2 tablespoons flour
- 2 large eggs
- 2 cups milk
- Pinch of salt
- 1 vanilla bean, split, seeds scraped
- 1/2 cup sugar
- 1/4 cup cornstarch
- 2 large eggs
- 4 tablespoons unsalted butter, softened
- 1/4 cup strawberry preserves
- 2 tablespoons water
- 1 cup confectioners' sugar
- 2 pints strawberries, thinly sliced
- 1/4 cup sugar
- 1/2 vanilla bean, seeds scraped
- 2 tablespoons chopped tarragon