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Recipes
Crab and Cod Cioppino
By nurseliz
Preparation Heat the EVOO in a deep skillet with a lid or a Dutch oven over medium-high heat
- Ingredients
- 1/4 cup extra virgin olive oil (EVOO)
- 1/4 pound pancetta, finely diced
- 1 Fresno red chili pepper, seeded and finely chopped
- 4 cloves garlic, finely chopped
- 2 small ribs celery, finely chopped
- 1 large shallot, finely chopped
- 3 tablespoons thyme, finely chopped
- 1 bay leaf
- Salt and pepper
- 1/2 cup dry sherry
- 2 cups chicken or seafood stock
- 1 can San Marzano tomatoes
- 1/2 cup fresh basil, torn
- 2 pounds cod, cut into 2-inch chunks
- 1 pound lump crab (large pieces), picked for shells
- 1 tablespoon seafood seasoning
- Ciabatta bread, for mopping
Mini Meatball Minestra and Grilled Provolone
By nurseliz
Directions In a heavy bottomed soup pot heat olive oil over medium to medium-high heat
- Ingredients
- 3 * 3 tablespoons extra-virgin olive oil
- 1/4 * 1/4 pound pancetta, diced
- 1 * 1 medium-large onion, chopped
- 3 * 3 cloves garlic, grated or finely chopped
- 2 * 2 heads escarole, chopped
- * Salt and freshly ground black pepper
- * Freshly grated nutmeg, to taste
- 1 * 1 (15-ounce) can cannellini beans, drained
- 2 * 2 quarts chicken stock
- 3 * 3 cups water
- 1 * 1 pound ground beef, pork and veal, meat loaf mix
- 1 * 1 large egg
- 2 * 2 handfuls bread crumbs
- * Splash milk
- * A handful grated Parmigiano-Reggiano, plus some to pass at table
- 1 * 1 teaspoon fennel seeds
- 1/2 * 1/2 teaspoon allspice
- * A handful fresh parsley leaves, finely chopped
- 1 * 1 cup mini penne or ditalini pasta
- 1 * 1 lemon, zested, for garnish
Chicken and Dumplings
By nurseliz
Preparation 1. Make stew: In a large ziplock bag, mix flour, salt, pepper, garlic powder, onion powder, thyme ...
- Stew:
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh sage
- 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons canola oil
- 2 large carrots, thinly sliced
- 2 ribs celery, thinly sliced
- 2 cups frozen pearl onions, defrosted
- 4 cups low-sodium chicken broth
- 1/2 cup half-and-half
- 1 cup frozen peas
- Dumplings:
- 1 cup whole-wheat flour
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon chopped fresh thyme
- 1/4 teaspoon chopped fresh sage
- 1 1/4 cups buttermilk
Baked Chicken Milanese with Arugula and Tomatoes
By nurseliz
Servings: 6 • Size: 3 oz chicken with salad • Old Points: 4 pts • Points+: 6 pts Calories: 250 • Fat: 8
- For the Salad:
- 1 tbsp olive oil
- 2 tbsp balsamic vinegar
- 5 medium ripe tomatoes, diced
- 1/4 small red onion, sliced thin
- 1 tbsp chopped fresh basil
- kosher salt and pepper to taste
- 6 cups baby arugula
- For the chicken:
- 24 oz (3) boneless skinless chicken breasts, sliced in half lengthwise
- 3/4 cup Italian seasoned breadcrumbs
- 1/3 cup grated Romano cheese (or parmesan)
- 1 lemon, juice of
- 1 tbsp olive oil
- kosher salt
- fresh cracked black pepper
- olive oil spray (I used my misto)
Garlic Buns
By nurseliz
Directions * In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt
- Ingredients
- 2-1/2 to 3 cups all-purpose flour
- 1 tablespoon sugar
- 1 package (1/4 ounce) active dry yeast
- 1 teaspoon salt
- 1/2 cup 2% milk
- 1/2 cup water
- 2 tablespoons shortening
- 1 egg
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 cup butter, melted
- 1 tablespoon sesame seeds
Bucatini All'Amatriciana with Spicy Smoked Mozzarella Meatballs
By nurseliz
For the sauce: In a large heavy skillet, heat the oil over medium heat
- All'Amatriciana Sauce:
- 2 tablespoons olive oil
- 6 ounces pancetta, diced
- 1 yellow onion, finely chopped
- 2 garlic cloves, minced
- Pinch crushed red pepper flakes
- 1 (14-ounce) can crushed tomatoes
- 1/2 teaspoon kosher salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
- 1/2 cup grated Pecorino Romano
- Meatballs:
- 1 small (6-ounce) onion, grated
- 1/2 cup chopped fresh flat-leaf parsley, plus 1/4 cup
- 2/3 cup grated Parmesan cheese, plus 1/4 cup
- 1/3 cup Italian-style bread crumbs
- 1 large egg
- 2 tablespoons ketchup
- 3 garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
- 8 ounces ground beef
- 8 ounces ground veal
- 2 ounces smoked mozzarella cheese, cut into 16 (1/2-inch) cubes
- 1 pound bucatini or other long pasta
Turkey, Bean and Vegetable Chili
By nurseliz
Weight Watchers
- 2 spray(s) cooking spray
- 1 pound(s) Turkey, ground, 93% lean/7% fat, raw
- 1 medium onion(s), chopped
- 2 clove(s) (medium) garlic clove(s), minced
- 2 large carrot(s), chopped
- 2 stalk(s) (medium) celery, chopped
- 1 medium yellow pepper(s), chopped
- 1 item(s) (medium) bell pepper(s), orange-variety, chopped
- 1 Tbsp chili powder
- 1 Tbsp paprika
- 2 tsp Durkee Ground Cumin Seed, or other brand
- 1 tsp dried oregano
- 1/2 tsp table salt
- 1/4 tsp cayenne pepper, optional
- 29 oz fat-free, reduced-sodium chicken broth
- 29 oz canned diced tomatoes, with mild green chiles
- 15 1/2 oz canned kidney beans, rinsed and drained
- 15 oz fat-free canned refried beans
Turkey and Wild Rice Soup
By nurseliz
Instructions 1. For the turkey broth: Melt butter in large Dutch oven over medium-high heat
- Ingredients Turkey Broth
- 2 tablespoons unsalted butter
- 2 onions, chopped
- 1 celery rib, chopped
- 1 smoked turkey or chicken carcass, cut into 4 pieces (see note)
- 3 cups white wine
- 6 cups low-sodium chicken broth
- Soup
- 1 cup wild rice
- 2 carrots, peeled and chopped
- 1/2 teaspoon dried thyme
- 1/4 teaspoon baking soda
- 1/4 cup all-purpose flour
- 1 cup heavy cream
- 3 cups chopped cooked turkey
- Salt and pepper
Chicken Fried Rice
By nurseliz
Prevention
- # 1 tbsp peanut or vegetable oil
- # 4 scallions, greens and whites separated, chopped
- # 1 tbsp grated fresh ginger
- # 2 cloves garlic, minced
- # 1 medium zucchini, diced
- # 2 carrots, diced
- # 2 cups bite-size broccoli florets
- # 2 cups mushrooms (preferably shiitake), stems removed, sliced
- # 1/2 lb boneless, skinless chicken thighs, sliced into thin bite-size pieces
- # 4 cups cooked brown rice
- # 2 tbsp low-sodium soy sauce
- # 2 eggs, lightly beaten
Blackened Chicken Quesadilla
By nurseliz
Coat chicken with Cajun spice blend
- 4 boneless, skinless chicken breasts (5-6 oz. each)
- 1 Tbsp. vegetable oil
- 2 Tbsp. Cajun spice blend
- 4 10-inch flour tortillas
- 2 cups shredded fontina cheese, divided