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Recipes
Provencal Shellfish Stew
By nurseliz
Heat the olive oil in a large soup pot over medium heat
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, diced
- 1/2 medium head fennel, diced
- 4 cloves garlic, smashed
- 1/4 teaspoon red pepper flakes, or to taste
- Pinch saffron threads
- 3/4 cups dry white vermouth
- 1 (14-ounce) can plum tomatoes, with their juice
- 3/4 cup water
- 2 (1 by 3-inch) strips fresh orange zest
- 1 bay leaf
- 12 littleneck clams, scrubbed
- 8 ounces medium sea scallops, foot removed, if necessary
- 8 ounces medium shrimp, peeled and deveined
- 1 teaspoon red wine vinegar
- 1/4 cup chopped fresh parsley leaves
- Kosher salt
Mexican Casserole
By nurseliz
Directions 1. Preheat oven to 350 degrees F (175 degrees C)
- Ingredients
- 1 * 1 pound lean ground beef
- 2 * 2 cups salsa
- 1 * 1 (16 ounce) can chili beans, drained
- 3 * 3 cups tortilla chips, crushed
- 2 * 2 cups sour cream
- 1 * 1 (2 ounce) can sliced black olives, drained
- 1/2 * 1/2 cup chopped green onion
- 1/2 * 1/2 cup chopped fresh tomato
- 2 * 2 cups shredded Cheddar cheese
Skillet Chicken Pot Pie
By nurseliz
Yield: Makes 6 to 8 servings Total: 1 Hour, 30 Minutes
- CHICKEN PIE FILLING
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1 1/2 cups milk
- 1 1/2 teaspoons Creole seasoning
- 2 tablespoons butter
- 1 large sweet onion, diced
- 1 (8-oz.) package sliced fresh mushrooms
- 4 cups shredded cooked chicken
- 2 cups frozen cubed hash browns
- 1 cup matchstick carrots
- 1 cup frozen small sweet peas
- 1/3 cup chopped fresh parsley
- PASTRY CRUST
- 1 (14.1-oz.) package refrigerated piecrusts
- 1 egg white
Fettucini Bolognese
By nurseliz
healthy
- Ingredients
- 3/4 * 3/4 pound whole-wheat fettuccini
- 1 * 1 tablespoon olive oil
- 1 * 1 small onion finely chopped (about 1 cup)
- 2 * 2 carrots, finely chopped (about 1/2 cup)
- 2 * 2 stalks celery, finely chopped (about 1/2 cup)
- 8 * 8 ounces mushrooms, finely chopped
- 3 * 3 cloves garlic, minced
- 1 * 1 pound lean ground beef (90 to 95 percent lean)
- 2 * 2 tablespoons fresh thyme leaves or 2 teaspoons dried
- 2 * 2 (14 1/2-ounce) can no salt added diced tomatoes with juice
- 1/2 * 1/2 cup low-sodium chicken broth
- 1/4 * 1/4 cup fat-free evaporated milk or regular whole milk
- * Salt and pepper to taste
- 1/4 * 1/4 cup grated Parmesan
Spicy French Dip
By nurseliz
Directions Place beef in a 5-qt
- Ingredients
- 1 beef sirloin tip roast (3 pounds), cut in half
- 1/2 cup water
- 1 can (4 ounces) diced jalapeno peppers, drained
- 1 envelope Italian salad dressing mix
- 12 crusty rolls (5 inches)
Shrimp Napoleons
By nurseliz
Line two baking sheets with parchment paper
- 1 package (17.3 ounces) frozen puff pastry, thawed
- 2 packages (3 ounces each) cream cheese, softened
- 1 tablespoon thinly sliced green onion
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2-1/2 cups chopped cooked peeled shrimp
- 1/3 cup finely shredded carrot
- 4 bacon strips, cooked and crumbled
Minestrone Soup with Sweet Sausage
By nurseliz
Preparation Heat 1 tablespoon EVOO in a soup pot over medium heat
- For the chicken poaching liquid:
- Ingredients
- 3 tablespoons extra virgin olive oil (EVOO), divided
- 3/4 cup broken spaghetti or linguine
- 1 pound sweet Italian sausage, bulk, or cut from casing
- 1 carrot, chopped
- 1 bulb fennel, chopped
- 4 cloves garlic, sliced or chopped
- 1 onion, chopped
- Salt and freshly ground pepper
- 1 can cannellini beans (14 ounces), drained
- 1 can chickpeas (14 ounces), drained
- 8 cups Chicken Poaching Liquid (recipe follows) or store-bought chicken stock
- 2 plum tomatoes
- A few sprigs of fresh rosemary, leaves stripped and chopped
- A few sprigs of fresh thyme, leaves stripped and chopped
- Grated Parmigiano Reggiano cheese, to pass at the table
- Ciabatta rolls, for serving
- 1 whole chicken (4 pounds)
- 2 bay leaves
- 2 carrots, quartered
- 2 ribs celery, quartered
- 1 lemon, sliced
- 1 large onion, quartered, with root end attached
- A few stems of black peppercorns
- A few stems of fresh rosemary
- A few stems of fresh thyme
- Salt
Raspberry Chicken Salad
By nurseliz
comfort food diet weight watchers points 8
- Ingredients
- 1 cup 100% raspberry spreadable fruit
- 1/3 cup raspberry vinegar
- 4 boneless skinless chicken breast halves (4 ounces each)
- 8 cups torn mixed salad greens
- 1 small red onion, thinly sliced
- 24 fresh raspberries
French Onion Soup Gratinee
By nurseliz
Directions 1. Melt butter in a large pot over medium-high heat
- Ingredients
- 4 * 4 tablespoons butter
- 1 * 1 teaspoon salt
- 2 * 2 large red onions, thinly sliced
- 2 * 2 large sweet onions, thinly sliced
- 1 * 1 (48 fluid ounce) can chicken broth
- 1 * 1 (14 ounce) can beef broth
- 1/2 * 1/2 cup red wine
- 1 * 1 tablespoon Worcestershire sauce
- 2 * 2 sprigs fresh parsley
- 1 * 1 sprig fresh thyme leaves
- 1 * 1 bay leaf
- 1 * 1 tablespoon balsamic vinegar
- * salt and freshly ground black pepper to taste
- 4 * 4 thick slices French or Italian bread
- 8 * 8 slices Gruyere or Swiss cheese slices, room temperature
- 1/2 * 1/2 cup shredded Asiago or mozzarella cheese, room temperature
- 4 * 4 pinches paprika
Tuscan Vegetable Soup
By nurseliz
Elle Krieger
- Ingredients
- 1 (15-ounce) can low-sodium canellini beans, drained and rinsed
- 1 tablespoon olive oil
- 1/2 large onion, diced (about 1 cup)
- 2 carrots, diced (about 1/2 cup)
- 2 stalks celery, diced, (about 1/2 cup)
- 1 small zucchini, diced (about 1 1/2 cups)
- 1 clove garlic, minced
- 1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
- 2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 32 ounces low-sodium chicken broth or vegetable broth
- 1 (14.5-ounce) can no salt added diced tomatoes
- 2 cups chopped baby spinach leaves
- 1/3 cup freshly grated Parmesan, optional