Recipes

2



flour tortillas
slices of thinly sliced Prosciutto
Gruyere cheese
fresh or dry basil
ground pepper

Heat up the indoor grill.On one tortilla layer the cheese to cover the entire tortilla. Sprinkle with ground pepper and the basil.Layer with the sliced Prosciutto and top with the other tortilla.Grill for about 2 minutes per side.

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container plain yogurt
chopped seeded cucumber
finely chopped onions
garlic clove
sugar
lean ground beef
dried oregano
garlic powder
onion powder
salt (optional)
pepper
breads
shredded lettuce
tomato
onion

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5 Servings
Clams


Cream of Potato Soup
New England Clam Chowder
Butter
Onion
Half-and-half cream
clams

Combine all ingredients in slow cooker, cover and cook on low for 2-4 hours. Can be made on stove top too on low heat

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10 servings



unsalted butter
all-purpose flour
sugar
baking powder
Pinch of salt
milk
fresh peach slices
lemon juice
Ground cinnamon or nutmeg (optional)

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4



eggplant (about 1 1/2 pounds)
eggs
plain panko bread crumbs
dried oregano
dried basil
garlic powder
salt
freshly ground black pepper
cooking oil spray
homemade tomato sauce (or Rao's brand)
fresh mozzarella cheese
fresh basil

Line 2 baking sheets with a double layer of paper towels and spread the eggplant slices among the sheets evenly. Liberally salt the eggplant slices, using about a teaspoon total of salt, and let them sit at room temperature for 45 minutes to an hour. Using fresh paper towels, wipe the tops of the eggplant to remove excess salt and firmly press to release any remaining liquid. Dry on both sides and transfer to a plate. Wipe the baking sheets and line them with parchment paper or aluminum foil and spray well with cooking oil.Preheat the oven to 450 degrees F. In a medium bowl, beat the eggs. In another medium shallow bowl, combine the panko, oregano, basil, garlic powder, salt, and pepper.Dip one slice of eggplant into the egg, coating both sides, and then press ONE side into the bread crumbs. Transfer to the prepared baking sheet. Repeat the process with all remaining slices.Spray the tops of the eggplant slices well with cooking oil and bake until the eggplant is soft and the crust is crispy, about 15 minutes. Remove the pans from the oven and spoon a heaping tablespoon of sauce on each, followed by a slice of mozzarella. Return the pan to the oven and bake until the cheese is melted, 3 to 5 minutes.

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8 Servings
Hamburger Asian
collxsandwich

Boston Bibb or Butter Lettuce Leaves
Lean Ground Beef
Thai Seasoning
Cooking Oil
Onion
Fresh Garlic
Soy Sauce
Hoisin Sauce
Pickled GInger
Rice Wine Vinegar
Asian Chili Sauce
Dark Sesame Oil
Jasmine Rice
Carrots

Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside. In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often and reducing the heat to medium, cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the meat and onions, stir. Add the sesame oil just before serving with rice and julienned carrots.

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4 Servings

collsxvegan, collsxdf, collsxpasta

dried macaroni (or about 2 2/3 cups)
peeled/diced yellow potatoes (or russets)
peeled/diced carrots
chopped onion
water (preferably use liquid from boiled veggies)
raw cashews
coconut milk
nutritional yeast flakes
lemon juice
salt (or more to taste)
garlic powder
cayenne pepper (optional)
paprika

Cook macaroni al dente, according to package instructions (usually requires boiling for 6-8 minutes in salted water), drain, and set aside.Bring several cups of water to boil in a small pot. Place chopped potatoes, carrots, and onion in the boiling water, and cook for about 10 minutes, or until vegetables are tender and soft enough to blend. Cooking time will vary slightly, based on how small you have chopped your veggies.When veggies are soft enough to blend, use a slotted spoon to remove them from cooking water, and place them in your blender. Add and frac34; cup of that cooking water to your blender, along with your remaining ingredients.Blend until smooth.Pour sauce over your cooked macaroni noodles in a dish of your choice, taste for salt, and serve immediately.Or, place macaroni mixture in a baking dish, sprinkle with bread crumbs, and bake at 350 degrees Fahrenheit for 15 minutes, or until crumbs are turning golden brown.

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18



crushed graham crackers
brown sugar
(1 stick) butter
(2 packages) cream cheese
sugar
sour cream
eggs
all purpose flour
pinch of salt
salted caramel
kosher salt

Preheat oven to 350 F degrees.In a food processor add the crushed graham crackers, brown sugar and melted butter. Pulse a few times until fine crumbs form. Pat mixture into ungreased mini cheesecake pan in each individual cup.Add the cream cheese, sugar to the bowl of your mixer and mix until smooth. Add the sour cream, eggs, flour and a pinch of salt to the mixer and mix until well combined and smooth.Add about 2 to 3 tbsp of the cream cheese mixture to each cup. The mini cheesecake pan has 12 cups, there will be crumbs and cheesecake mixture left over for another 6 mini cakes, so if you only have one pan, refrigerate the crust and cheesecake mixture until the pan is free to continue.Bake the cheesecakes for about 15 to 20 minutes. Let the cheesecakes cool and come to room temperature.Melt the salted caramel in the microwave until you can spoon it out. Top each cheesecake with about 1 tbsp of the salted caramel then sprinkle with a bit of kosher salt.Refrigerate until ready to serve.

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4 Servings
Avocado
collxsandwich

avocado
tuna fish
red onion
scallion
salt
ground black pepper
fresh lime juice
Italian bread

Preheat oven to 400 degrees. Place bread slices in a baking sheet and bake for about 5 minutes or until golden and slightly crispy. Remove from the oven and set aside.In a small bowl, combine avocado, tuna, onion, scallion, salt, pepper and lime juice.Place 2-3 tablespoons of the avocado and tuna mixture on top of each bread slice. Sprinkle with red onion and scallion pieces to garnish. Serve immediately.

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4 to 6 servings



olive oil
onion
garlic cloves
ground chicken
salt plus more for seasoning
ground cumin
fennel seeds
dried oregano
chili powder
flour
(15-ounce cans) cannellini or other white beans
bunch (about 1 pound) Swiss chard
frozen corn
low-sodium chicken stock
crushed red pepper flakes
Freshly ground black pepper for seasoning
grated Parmesan cheese
chopped fresh flat-leaf parsley

Directions Watch how to make this recipe. In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley. Recipe courtesy of Giada De Laurentiis CATEGORIES: Chicken Dinner Chili View All

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4 Servings
Shrimp Italian
Shrimp, Scampi, Shrimp Scampi, Butter, Garlic, collxnrm, collsx4main, collxweeknight, collsxnrm, collsxrsf

Large raw shrimp
Garlic cloves
Butter
Olive Oil
Fresh Parsley chopped
Lemon Juice

Preparation: Finely mince 3 large (or 4 medium) cloves of garlic and set aside, the finer the mince the better. Finely chop a few sprigs of fresh parsley set aside. De-vein, de-shell all raw shrimp and place on a plate with a layer of paper towels underneath and pat dry the top with another paper towel to remove all excess moisture. Season shrimp with a little salt and pepper (sea salt and fresh cracked multi colored pepper corns is my favorite) Cooking: Add 1 quarter of a stick of butter and a splash of olive oil (about a table spoon) to a large sauté pan (you should be able to add all of the shrimp at once without having any shrimp on top another). Turn heat up high and let butter melt (its important to bring the heat up fast and high but WITHOUT reaching the olive oils smoking point) and add shrimp to pan, cook on medium high heat for 2 minutes before disturbing the shrimp to get a nice sear. Once shrimp has gone from the grayish color to mostly pink flip the shrimp and sauté the other side for 2 minutes. Remove shrimp and place into a dish with low sides to contain the butter garlic sauce (a small casserole dish works well). Add 3 quarters of a stick of butter and finely minced garlic to sauté pan with heat on medium (the one you cooked the shrimp in). Allow the butter to melt completely and poor over shrimp, sprinkle fresh chopped parsley and a splash of lemon juice over the shrimp and serve. If you are adding to pasta, Remove the tails when de-shelling, and add in a little heavy cream and fresh grated parmesian cheese during the last step (making the sauce in the pan after removing the shrimp) for a creamy garlic butter sauce, goes great with angel hair pasta or linguini. This recipe is also great for on top of a Ribeye.

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1 cups



garlic cloves
shelled pistachios
loosely packed basil
lemon juice
salt
extra-virgin olive oil
Parmigiano Reggiano cheese

Place garlic in food processor; pulse until chopped. Add pistachios, basil, lemon juice and salt; pulse until nuts are finely chopped. Add olive oil gradually through food chute and process until well combined. Add cheese and pulse 2 or 3 times.

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8



unsalted butter
diced onion
garlic cloves
all-purpose flour
milk (I used 2%)
salt
pepper
sharp cheddar cheese
russet potatoes
diced ham (about 4 cups)
fresh parsley

Preheat oven to 350ºF and coat a 3 quart baking dish in nonstick cooking spray. Melt butter in a large skillet over medium heat. Add onion and cook, stirring occasionally, for 4 minutes. Add garlic and cook for another 1-2 minutes until garlic is fragrant and onions are tender. Sprinkle in flour and cook, stirring, for 1 minute. Whisk in milk and cook until sauce is thickened and bubbly, about 4-5 minutes. Add salt, pepper, and cheese and stir until cheese is melted. Remove sauce from heat.Place half the sliced potatoes in bottom of prepared baking dish. Top with half the ham, then pour on half the sauce. Repeat layers and cover dish tightly with foil. Bake covered for 45 minutes, then remove foil and bake for another 20-30 minutes until potatoes are tender and top is golden and bubbly. Let cool 10-15 minutes before serving. Garnish with fresh chopped parsley, if desired.

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4 servings.



butter
package potato gnocchi
lean ground beef
salt
pepper
cumin
smoked paprika
mustard powder (optional)
diced onion (about 1 whole onion)
garlic
Ro-Tel Diced Tomatoes and Green Chiles
beef broth (or water)
heavy cream
shredded sharp cheddar cheese
thinly sliced scallions

Melt butter in a 12-inch skillet over medium-high heat. Add gnocchi in a single layer and cook on one side for 2-3 minutes until browned and toasted. Shake the pan to toss the gnocchi and continue cooking for another 2-3 minutes, tossing occasionally, until both sides are toasted. Remove gnocchi to a plate and set aside.Turn the heat to high and return skillet to stove. When the pan is very hot and smoking, add the beef and season with salt, pepper, cumin, paprika, and mustard powder if desired. Add the onion and garlic, and cook, stirring occasionally, until beef is browned and onions are golden. Drain if necessary.Add the tomatoes, broth, and gnocchi back into the skillet. Stir to combine. Bring to a boil, then cover, reduce heat to medium-low, and simmer for 5 minutes until the gnocchi is tender and liquid is mostly absorbed.Off heat, then add the cream and and frac12; cup cheese and stir to combine. Top with remaining cheese and scallions. Place the skillet under the broiler in the oven until cheese is browned and bubbly, about 3 minutes. Serve and enjoy!! :)

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1 Servings
Chicken breasts boneless and skinless









Spread mixture over chicken breasts, bake at 375 degrees for 45 mins

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4 Servings
Chicken
collxspring, collsx30chicken, collsxnrm

Egg
sweetened coconut flakes
Flour
Garlic powder
Salt
Ground black pepper
Chicken breast
Unsalted butter
apricot preserves
Dijon mustard

Preheat the oven to 400°F. Line a baking sheet with parchment paper. Lightly beat the egg in a medium bowl; set aside. Mix the coconut, flour, garlic powder, salt and pepper in a shallow bowl. Working with one chicken breast at a time, dip the chicken in the bowl with the beaten egg and then coat with the coconut mixture. Place on the baking sheet. Once all chicken breasts are coated and on the baking sheet, evenly drizzle with the melted butter. Bake for 30 to 40 minutes, flipping once halfway. To prepare the apricot sauce, mix the apricot preserves and the Dijon mustard in a small bowl. Chill in the refrigerator until ready to serve. Freezer Friendly: After baking the chicken, let cool completely then freeze in a freezer bag for up to 1 month. To reheat, bake in a preheated oven at 400°F for 20 minutes.

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1 Serving
Blue Cheese American


blue cheese
sour cream
low-fat buttermilk
finely chopped chives
dash Worcestershire sauce
dash hot sauce (optional)
fine sea salt
freshly ground black pepper

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4 Servings
chicken American
collxnrm, collxsf, collxgrill, Main Dish, Grill, Saute, chicken breast, Artichokes, Tomato, collxlowcarb, collxmeat, collxspring, collsxlight, collsx30chicken, collsxgf, collsxnrm, collsxrsf

Chicken breast halves
Kosher Salt
Garlic
Rosemary
Red pepper flakes
Butter
Lemon juice
Butter
Artichoke hearts
Diced tomatoes
Basil

This is a major re-write of this dish that I posted many years ago before I knew what I was doing in the kitchen. I kept the original at the bottom, since I had already posted it under this name on BigOven. Flatten chicken breasts to an even 3/4 to 1inch thickness. This will help ensure even cooking. Season with a dry rub of the next 4 ingredients. Prepare your grill to a heat of 350f and place seasoned breasts over direct heat about 7-8 inches from the heating element (grid extender on a Big Green Egg or the second level rack on most other grills). After 5 minutes, flip the breasts. After another 5 minutes (10 minute mark), flip the breasts again and brush with a mixture of the butter/lemon. Repeat at the 15 minute and 20 minute marks. Remove from heat at 25 minutes total. Tent with foil to keep warm. Heat a skillet over your grill or stove top. Melt a tablespoon of butter and saute the artichoke hearts for 1-2 minutes. Add the tomatoes, stemmed basil leaf halves, reserved artichoke juice and simmer until starting to reduce, which will take another 3-4 minutes. Top each chicken piece with some of the tomato, artichoke heart, basil mixture. Garnish with some more basil and shaved peccerino-reggiano cheese if you like. Sure, you could do this in the kitchen if you wanted to. But why would you want to when you can do it on the grill? As I originally wrote it years ago: Ingredients 1 tblspoons butter 6 ounce artichoke hearts 1 can tomato 1 teaspoon garlic 4 ea skinless boneless chicken breasts black pepper to taste Drain tomatoes and artichoke hearts, reserving juice. Melt butter in skillet over medium heat and saute artichoke hearts for 2 minutes. Add tomatoes and garlic and saute 1 minute. Add the reserved tomato and artichoke heart juice. Heat to a boil and simmer 5 minutes. Rub chicken on both sides with pepper. Add to sauce and cook about 10 minutes per side until 165 internal. Serve over rice.

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10
cookie american
Cookies, Desserts, Christmas, cookie, american

butter
powdered sugar
egg whites
vanilla extract
lemon extract
Flour

heavy cream
semisweet chocolate
orange
orange extract

Directions: Cream the butter with a paddle attachment then mix in the sugar.Add the egg whites gradually and then mix in the vanilla and lemon extracts.Add the flour and mix until just incorporated.With a small (1/4-inch) plain tip ....I used a plastic bag and cut off the tip (about 1/2 inch).Pipe 1-inch sections(I thought they would be too small so I made them close to 2 inches) of batter onto a parchment-lined sheet pan, spacing them 2 inches apart as they spread.Bake in a preheated 350 degree oven for 10 minutes( this was too much...I noticed mine took about 6-8 minutes) or until light golden brown around the edges. Keep an eye on them! Let cool on the pan.Cookie Filling: In a small saucepan over medium flame, scald cream. Pour hot cream over chocolate in a bowl.Whisk to melt chocolate, add zest, extract and blend well.Set aside to cool (the mixture will thicken as it cools). Spread a thin amount of the filling onto the flat side of a cookie while the filling is still soft and press( or place gently) the flat side of a second cookie on top. I used a plastic bag to hold the filling and cut of a small hole at the tip of the bag. I then squeezed some filling on the cookie. This minimizes the mess of spreading it on the cookie. It is much cleaner.Repeat with the remainder of the cookies.

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4 Servings
Chicken Thai
collxgf, Main Dish, Main Course, Fire Lake, Slow cook, Chicken, Thai

Chicken breasts
Garlic
Red Thai Curry Paste
Fish sauce
Coconut milk
Red bell pepper
Corriander fresh

1) Add all ingredients to Wok 2) Cook on gentle heat for 15 - 20 min 3) Add corriander after 10 min

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