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Recipes
Balsamic Orange Salmon
By nurseliz
In a small bowl, combine the peel, vinegar, honey and salt
- DIPPING SAUCE:
- 1 teaspoon grated orange peel
- 1 teaspoon balsamic vinegar
- 1 teaspoon honey
- 1/4 teaspoon salt
- 2 salmon fillets (6 to 8 ounces each), skin removed
- 3 tablespoons orange juice
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon honey
- Pinch salt
- Sliced green onions and orange slices, optional
Italian Ragu
By nurseliz
Mince onion, celery, carrot, and garlic in a food processor; set aside
- 1 cup chopped onion
- 1 celery rib, chopped
- 1 carrot, chopped
- 3 cloves garlic
- 2 Tbsp. olive oil
- 1/2 lb. ground sirloin
- 1/2 lb. bulk hot Italian sausage
- 1 Tbsp. tomato paste
- 1/4 cup dry red wine
- 3/4 cup low-sodium chicken broth
- 1 can crushed tomatoes (14 oz.)
- 1 tsp. each dried basil and dried oregano
Drunken Clams over Cappellini
By nurseliz
Robin Miller
- Ingredients
- 1 * 1 pound capellini or angel hair pasta
- 1 * 1 tablespoon olive oil
- 1 * 1 tablespoon butter
- 1/2 * 1/2 cup chopped shallots
- 3/4 * 3/4 cup roasted garlic cloves
- 1 * 1 (12-ounce) beer
- 36 * 36 small clams in shells, scrubbed
- 1/4 * 1/4 cup freshly chopped parsley leaves
- 1/4 * 1/4 cup grated Parmesan
Garlic Alfredo Tilapia
By nurseliz
Directions 1. Preheat an oven to 425 degrees F (220 degrees C)
- Ingredients
- 4 tilapia fillets
- 2 tablespoons olive oil
- 1 tablespoon Creole seasoning, or to taste
- 3 tablespoons butter
- 2 cloves garlic, minced
- 1 cup Alfredo sauce
Linguine with Red Clam Sauce
By nurseliz
Heat the clams, garlic, oregano, red pepper, vinegar and sauce in a 4-quart saucepan over medium-high heat to a boi...
- 1 package (16 ounces) frozen littleneck clams
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano leaves, crushed
- 1/4 teaspoon crushed red pepper
- 2 tablespoons red wine vinegar
- 1 jar (24 ounces) Prego® Veggie Smart® Smooth & Simple Italian Sauce
- 2 tablespoons chopped fresh parsley
- 1/2 package (8 ounces) linguine, cooked and drained
Beef Stew with Buttered Noodles
By nurseliz
PRESSURE COOKER RECIPE
- # 2 tablespoons olive oil
- # 2 1/2 pounds boneless beef chuck, cut into 1 ½-inch pieces
- # 1 teaspoon salt
- # 1/2 teaspoon pepper
- # 1 jumbo onion, coarsely chopped
- # 2 celery stalks, cut into 1/2-inch pieces
- # 1 1/2 pounds all-purpose potatoes, cut into 1 ½-inch pieces
- # 2 tablespoons tomato paste
- # 1/2 cup dry red wine
- # 1 cup low-sodium chicken or beef broth
- # 1 1/2 tablespoons cornstarch
- # 2 1/2 tablespoons water
- # 1 cup frozen peas, thawed
- # 2 tablespoons chopped fresh parsley
- # 1/2 pound wide egg noodles cooked and tossed with butter
- Read more: http://www.kitchendaily.com/recipe/beef-stew-with-buttered-noodles-142749/#ixzz1BtmKaCSj
Stuffed Chicken Divan with a Sherry Dijon Sauce
By nurseliz
Preheat the broiler. Mist a shallow rectangular baking dish with cooking spray
- Ingredients
- Cooking spray
- 2 cups (4 ounces) fresh broccoli florets
- 1/2 cup (2 ounces) grated Gruyere cheese
- 1 clove garlic, finely chopped
- 4 (6 to 8-ounce) boneless skinless chicken breast halves
- 2 teaspoons olive oil
- 2 teaspoons chopped fresh thyme
- Kosher salt and freshly ground black pepper
- 1 cup low-fat evaporated milk
- 1/2 cup low-sodium chicken broth
- 1/4 cup dry sherry
- 1 1/2 teaspoon cornstarch
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon Dijon mustard
Mini Pecan Phyllo Tarts
By nurseliz
Servings: 15 • Serving Size: 1 mini tart • Old Points: 1 pts • Points+: 2 pts Calories: 68 • Fat: 4
- 1 tbsp butter, melted
- 1 large egg
- 4 tsp brown sugar
- 2 tbsp honey
- 1/4 tsp vanilla
- 1/2 cup pecans chopped
- 15 Mini Phyllo Shells (Athens)
Italian Meatball Hoagie Braids
By nurseliz
DIRECTIONS 1 Heat oven to 375°F
- INGREDIENTS
- 2 2
- cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 16 16
- frozen cooked Italian-style meatballs, 1 to 1 1/2 inch (from 16-oz bag), thawed, halved
- 1 1
- cup tomato-basil pasta sauce
- 1 1
- cup shredded mozzarella cheese (4 oz)
- 1 1
- egg, slightly beaten
- 1/4 1/4
- cup grated Parmesan cheese
Herbed Arugula-Tomato Salad with Chicken
By nurseliz
Preparation 1. Combine 1 tablespoon oil, rind, juice, and chicken cutlets; let stand 5 minutes
- Ingredients
- 3 * 3 tablespoons extra-virgin olive oil, divided
- 1 * 1 teaspoon grated lemon rind
- 1 * 1 tablespoon fresh lemon juice
- 4 * 4 (4-ounce) chicken breast cutlets
- * Cooking spray
- 3/4 * 3/4 teaspoon salt, divided
- 1/2 * 1/2 teaspoon freshly ground black pepper, divided
- 2 * 2 cups halved cherry tomatoes
- 1 * 1 (5-ounce) package baby arugula
- 1 1/2 * 1 1/2 tablespoons white wine vinegar
- 1 * 1 teaspoon dried herbes de Provence
- 1/2 * 1/2 teaspoon Dijon mustard
- 1 * 1 garlic clove, minced
- 3 * 3 tablespoons halved pitted kalamata olives