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Recipes
Fabio Viviani's Chicken Piccata with Prosciutto and Artichoke
By Dianewaldron
Place each chicken breast half between two sheets of plastic wrap, and pound until about a 1/4 of an inch thin
- 2 chicken breast halves (boneless, skinless)
- 1 stick butter, divided in half
- 4 slices prosciutto, sliced thinly
- 4 leaves fresh sage
- 1 small jar marinated artichokes, drained (you will need about a handful of them)
- 1 cup dry white wine
- Salt & pepper
- Olive oil
Fabio Viviani's Roasted Chicken
By Dianewaldron
This simple chicken dish is easy to make and tastes fabulous
- 2 lbs whole chicken
- lemon
- sage
- rosemary
- garlic
- olive Oil
- salt
- pepper
Cheddar Chicken
By Dianewaldron
Prep Time: 15 minutes Total Time: 45 minutes
- 16 Buttery Crackers (such as Ritz), crushed/about 3/4 Cup
- 6 oz Sharp Cheddar Cheese, grated
- 1 Clove Garlic, finely chopped
- Kosher Salt and Black Pepper
- 4 6-oz Boneless, Skinless Chicken Breasts
- 4 Tablespoons Unsalted Butter, melted
- Optional: Serve with wild rice pilaf and steamed green beans.
Granola Apple Crisp
By Dianewaldron
In bowl stir together apples, the 1 tblspn flour, 1/2 tspn cinnamon, and nutmeg
- 6 medium green cooking apples, peeled, cored, and sliced
- 1 tblspn whole wheat flour
- 1/2 tspn ground cinnamon
- 1/4 tspn ground nutmeg
- 3/4 cup apple juice
- 1/4 cup packed brown sugar
- 3 tblspn whole wheat flour
- 1 tspn ground cinnamon
- 1/4 tspn salt
- 1/4 cup margarine or butter
- 1/2 cup old-fashioned rolled oats
- 3 tblspn miller's bran or whole bran cereal
- 3 tblspn chopped pecans
- 1 tspn toasted sesame seed
Turkey Breast a la Greque
By Dianewaldron
For 2-4 pounds breast half or portion, prepare like usual
- 1 package (4-5lbs) Louis Rich fresh turkey breast half
- 1 package (8oz) cream cheese, softened
- 2 slices fresh bread, finely chopped
- 1 can (3oz) real bacon bits
- 1/4 cup chopped fresh parsley
- 1 tspn instant minced onion
- 1/2 tspn oregano
- 1/8 tspn garlic powder
- 1 egg, beaten
Chocolate Truffle Cookies
By Dianewaldron
In mixing bowl, cream butter, sugar and cocoa until light and fluffy
- 1 1/4 cups butter or margarine, softened
- 2 1/4 cups confectioner's sugar
- 1/3 cup baking cocoa
- 1/4 cup sour cream
- 1 tablespoon vanilla extract
- 2 1/4 cup all-purpose flour
- 2 cups (12oz) semisweet chocolate chips
- 1/4 cup chocolate sprinkles
Fabio Viviani's Roasted Tomato and Buffalo Mozzarella Salad with Pesto
By Dianewaldron
Preheat oven to 425°F. Cut the 6 Roma tomatoes in half lengthwise and place cut-side up on a rimmed baking sheet
- Salad:
- 6 Roma tomatoes
- Olive oil
- 2 garlic gloves, minced
- Salt & pepper, to taste
- 2 balls buffalo mozzarella, in 3/4-inch slices (6 ounces per ball)
- 10 leaves fresh basil, approximately
- Pesto:
- 1 lb. fresh basil, rinsed and patted dry
- 1 1/2 cups extra virgin olive oil
- 1 cup pine nuts
- 2 cloves garlic
- 3 oz. Parmesan cheese, grated
- Salt & pepper, to taste
Southwestern Chicken Salad
By Dianewaldron
Great for lunch
- Dressing:
- 6 C Romain Lettuce
- 1 C Rotisserie Chicken, shredded
- 1 Red Bell Pepper, sliced
- 1/2 C Canned Black Beans (rinsed)
- 1/3 C sour Cream
- 3 T Lime Juice
- 1/4 t chili powder
- 1/4 t Kosher Salt
- Tortilla chips
Corn Cakes with Cucumber Sour Cream
By Dianewaldron
In a saucepan of boiling water, cook 2 ears of corn until tender, 4 minutes
- 2 shucked ears corn
- 1 potato, diced
- 2 T butter
- 4 scallions, chopped
- 1/2 C cucumber, diced
- 1 C tomato, diced
- 2 t chili powder
- 1/2 t salt
- Pinch of crushed red chili flakes
- 1 egg, lightly beaten
- 1/2 C panko crumbs + 3/4 C panko crumbs (or gluten-free substitute)
- 2 T vegetable oil
- 1 T butter
- 1/2 C cucumber, seeded, quartered, and thinly sliced
- 1/4 C sour cream
- 2 T dill, chopped
- 1/8 t salt
- Garnish: 1 C tomatoes, chopped
Flank Steak Roll-Up (Crock Pot)
By Dianewaldron
Slow cooking a flank steak works great
- 1 can (4 ounce) mushrooms stems and pieces, undrained
- 2 tablespoons butter or margarine, melted
- 1 package (6 ounce) seasoned stuffing mix
- 1 beef flank steak (1 3/4 pounds)
- 1 envelope brown gravy mix
- 1/4 cup green onion, chopped (about 3)
- 1/4 cup dry red wine or beef broth