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Recipes
The Baked Potato
By Jackie618
Recipe from Alton Brown, Food Network
- 1 large russet potato (If it looks like Mr. Potato Head(r), you've got the right one.)
- Canola oil to coat
- Kosher salt
Potato-Chive Pancake
By Jackie618
Recipe from Martha Stewart
- 1 bag (16 ounces) frozen hash brown potatoes, thawed
- 1 tablespoon chopped fresh chives or scallions
- Coarse salt and ground pepper
- 3 tablespoons olive oil
Raw Pistachio and Kale Pesto
By Jackie618
1. Remove the pistachio’s tough outer shell
- 3 large kale leaves
- 1/2 cup pistachios, raw and unsalted
- 3 cloves of garlic
- 1/4 cup extra virgin olive oil
- 1 teaspoon of sea salt
Shoofly Pie (dry bottom)
By Jackie618
Recipe from Nanny
- bottom:
- 2 pie crusts
- 1 c. molasses
- 1 c. boiling water
- 1 tsp. baking soda
- top:
- 4 c. flour
- 1 c. brown sugar
- 1 tsp. baking powder
- 1 c. shortening
- pinch of salt
Herb Pita Crisps
By Jackie618
Preheat oven to 375 degrees
- 1/2 cup (1 stick) unsalted butter, room temperature
- 8 pitas (each 3 1/2 inches), split
- 3 tablespoons finely chopped fresh chives
- 1 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper
Chewy Coconut-Chocolate Pinwheels
By Jackie618
Recipe from Martha Stewart
- 9 tablespoons unsalted butter, room temperature
- 1 cup sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 cups cake flour, not self-rising
- 1/2 teaspoon baking soda
- 1/4 teaspoon table salt
- 1 1/2 cups unsweetened shredded desiccated coconut
- 6 ounces bittersweet chocolate, chopped
- 1/3 cup sweetened condensed milk
Lemon Risotto
By Jackie618
Recipe from Whole Living Traditionally served as a first course in Italy, risotto also works well as an accompanim...
- 1 large leek, white part only, well washed and cut into 1/2-inch dice
- 1 tablespoon plus 1 teaspoon unsalted butter
- 1 cup Arborio rice
- 2 cups Vegetable Stock, or low-sodium canned
- Kosher salt and freshly ground black pepper
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons chopped chives
Chicken Not Pie
By Jackie618
Calories Per Serving: 460 Carbs: 52 G Protein: 21 G Fat: 15 G
- 1/4 cup olive oil, divided in half
- 2 leeks, washed well, dried, and chopped Salt and ground black pepper to taste
- 1 cup dry white wine
- 1 cup vegetable stock
- 1/2 teaspoon chopped fresh thyme or tarragon
- 2 boneless chicken breasts
- 3 large red potatoes, cut into 1-inch cubes
- 2 medium carrots, cut into coins
- 1/2 pound sugar snap peas, trimmed
- 1/2 pound asparagus, cut into 1-inch pieces
- 2 tablespoons freshly squeezed lemon juice
Grilled Chicken Breasts with Cucumber-Peach Salsa
By Jackie618
A brush of peach preserves pumps up the flavor of grilled chicken breasts
- 1/2 cup chopped cucumber
- 1/3 cup peach preserves
- 1 tablespoon chopped fresh mint leaves or 1 teaspoon dried mint flakes
- 1/4 teaspoon salt
- 2 tablespoons chopped red onion
- 1 peach or nectarine, peeled, chopped (3/4 cup)
- 4 boneless skinless chicken breasts (about 1 1/4 lb)
Pine Nut Cookies
By Jackie618
Recipe from Martha Stewart These Italian cookies are rolled in pine nuts
- 2 cups pine nuts
- 1 cup confectioners' sugar
- 1/4 cup almond paste
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt