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Recipes
Olive Garden Chianti Braised Short Ribs
By nurseliz
Pat short ribs dry and season with salt and pepper
- 3 lbs boneless beef short ribs*
- Salt to taste
- Pepper to taste
- 1/4 cup extra virgin olive oil
- 1 medium yellow onions, chopped
- 4 large garlic cloves, minced
- 2 cups Chianti wine
- 1 32-oz can crushed tomatoes
- 3 cups beef broth
- 2 tsp fresh rosemary, chopped
Corn and Turkey Chowder,
By nurseliz
Directions 1. Melt Butter in a large pot
- Ingredients
- 1 C. Chopped Celery
- 1/2 C. Diced Onion
- 1 C. Chopped Carrots
- 1/4 C. Diced Green Onion
- 1 C. Frozen Green Beans
- 2 C. Frozen Sweet Corn
- 1 tsp. Cayenne Pepper
- 6 C. Homemade Turkey Stock
- 2 C. Heavy Cream
- 4 C. Instant Potatoes
- 2 tsp. Dried Thyme
- 2 C. Turkey
- 1/4 C. Butter
- Salt and Black Pepper to Taste
Almost-Famous Cheddar Biscuits
By nurseliz
Position a rack in the upper third of the oven and preheat to 425 degrees
- For the biscuits:
- Cooking spray
- 1 3/4 cups all-purpose flour
- 1 tablespoon plus 2 teaspoons baking powder
- 2 1/2 teaspoons sugar
- 1/4 teaspoon salt
- 3 tablespoons vegetable shortening, at room temperature
- 4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
- 6 ounces grated yellow cheddar cheese (about 1 1/4 cups)
- 3/4 cup whole milk
- For the garlic butter:
- 3 tablespoons unsalted butter
- 1 clove garlic, smashed
- 1 teaspoon chopped fresh parsley
Makeover Chicken Artichoke Bake Recipe
By nurseliz
Directions In a small saucepan, combine the flour, bouillon and milk until smooth
- Ingredients
- 3 tablespoons all-purpose flour
- 1 teaspoon sodium-free chicken bouillon granules
- 1-1/3 cups fat-free milk
- 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted
- 1 cup (8 ounces) plain yogurt
- 1/3 cup reduced-fat mayonnaise
- 3 cups cubed cooked chicken breast
- 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
- 1 can (8 ounces) sliced water chestnuts, drained
- 1 package (6 ounces) long grain and wild rice mix
- 1 cup sliced fresh mushrooms
- 1 medium onion, finely chopped
- 1 celery rib, finely chopped
- 1 jar (2 ounces) diced pimientos, drained
- 1/4 teaspoon pepper
- 1 cup seasoned stuffing cubes
BEEF BARLEY STEW
By nurseliz
In a large skillet, brown beef and onion in oil until meat is no longer pink; drain
- 1-1/2 pounds beef stew meat, cut into 1-inch pieces
- 1 medium onion, chopped
- 2 tbsp canola oil
- 4 cups water
- 1 can (15 0z) tomato sauce
- 5 medium carrots,cut into 1/2 inch pieces
- 1 celery rib, thinly sliced
- 2 tsp salt
- 1/2 tsp dried oregano
- 1/2 tsp paprika
- 1/4 tsp pepper
- 2 cups fresh or frozen green beans, thawed
- 2 cups fresh or frozen corn, thawed
- 3/4 cup medium pearl barley
Seafood Arrabbiata
By nurseliz
1. Cook pasta according to package directions, omitting salt and fat; drain
- 8 ounces uncooked linguine
- 2 tablespoons extra-virgin olive oil, divided
- 6 ounces bay scallops $
- 6 ounces peeled and deveined medium shrimp $
- 1/2 cup chopped onion $
- 1/4 to 1/2 teaspoon crushed red pepper
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 (14.5-ounce) can petite-cut diced tomatoes, drained
- 1/2 cup clam juice
- 12 littleneck clams
- 12 mussels, scrubbed and debearded
- 2 tablespoons chopped fresh parsley
- 1 tablespoon thinly sliced fresh basil
Quick Mushroom-Barley Soup
By nurseliz
Preparation 1. Warm oil in a large saucepan over medium heat
- 2 tablespoons vegetable oil $
- 1 onion, finely chopped $
- 2 carrots, cut into 1/4-inch-thick rounds $
- 10 ounce white or cremini mushrooms, sliced $
- 1 cup pearl barley $
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 3 cups low-sodium chicken broth $
- Salt and pepper
Basil-Buttered Salmon
By nurseliz
1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels
- 4 fresh or frozen skinless salmon, halibut, or sea bass fillets
- (about 1 1/4 pounds)
- 1/2 teaspoon salt-free lemon-pepper seasoning
- 2 tablespoons butter, softened
- 1 teaspoon snipped fresh lemon basil, regular basil, or dill or
- 1/4 teaspoon dried basil or dill, crushed
- 1 teaspoon snipped fresh parsley or cilantro
- 1/4 teaspoon finely shredded lemon peel or lime peel
Bolognese Sauce
By nurseliz
SKINNY TASTE Servings: 16 • Serving Size: 1/2 cup • Calories: 106 • Old Points: 2
- 4 oz pancetta, chopped (or center cut bacon)
- 1 tbsp butter
- 1 small onion, chopped
- 1/2 cup celery, minced
- 1/2 cup carrots, minced
- 1 lb 95% lean ground beef
- 1/4 cup white wine
- 2 - 28 oz cans crushed tomatoes (I love Tuttorosso)
- 1 bay leaf
- salt and fresh pepper
- 1/4 cup chopped fresh parsley
- 1/2 cup half & half
Roasted Balsamic Cauliflower
By nurseliz
Preheat oven to 450 degrees F (230 degrees C)
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon salt
- 3 cloves garlic, chopped
- 1 head cauliflower, chopped into bite size pieces