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Recipes
Chicken Fricassee With Orzo
By t1bishop
Cream is added to the vegetable mixture at the end to create a rich-tasting sauce that is soaked up by the orzo
- 4 skinned, boned chicken breasts
- breast halves (4 ounces each)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 teaspoons butter or margarine
- 3/4 cups chopped green onion
- 1/2 diced carrot
- 2 zucchinni
- mushrooms to taste
- 2 garlic cloves, minced
- 1 cup fat-free, less-sodium chicken broth - garlic
- 1/2 cup chardonnay or other dry white wine
- 1/3 cup whipping cream - or evaporated skim milk
- 3 cups hot cooked orzo
- 1/4 cup chopped fresh parsley
Roasted Asparagus with Balsamic Browned Butter
By t1bishop
1. Arrange asparagus in a single layer on a baking sheet; coat with cooking spray
- 40 asparagus spears, trimmed (about 2 pounds)
- Cooking spray
- 1/4 teaspoon kosher salt
- l/8 teaspoon freshly ground black pepper
- 2 tablespoons butter
- 2 teaspoons low-sodium soy sauce
- 1 teaspoon balsamic vinegar
- Cracked black pepper (optional)
- Grated lemon rind (optional)
Lemony Chicken Saltimbocca
By t1bishop
Serve over a bed of angel hair pasta or polenta to catch all the sauce
- 4 (4-ounce) chicken cutlets
- l/8 teaspoon salt
- 12 fresh sage leaves
- 2 ounces very thinly sliced prosciutto, cut into 8 thin strips
- 4 teaspoons extra-virgin olive oil, divided
- 1/3 cup fat-free, lower-sodium chicken broth
- 1/4 cup fresh lemon juice
- 1/2 teaspoon cornstarch
- lemon wedges (optional)
pesto dip
By t1bishop
mix the pesto and sour cream
- 1/2 jar pesto - or homemade half and half
- 1 8oz container of sour cream
- purchased tortilini
Onions smoked salmon bruschetta
By t1bishop
Carmelize onions - about 45 minutes
- Onions
- Purchased pizza dough
- Feta
- Smoked salmon
Absolutely everYthing Roasted Vegetable Soup
By t1bishop
Hands on: 20 minutes Total: 2 hours (includes time for roasting and simmering)
- 1 cup peeled and diced carrots
- 1 cup peeled and diced parsnips
- 1 diced sweet potato (peeling optional)
- 1 bunch broccolini cleaned and chopped
- 1 zucchini diced
- 1 yellow onion, diced
- 1 yellow squash, diced
- 1 bunch asparagus, tips only
- 3 tab1aspoons extra-virgin olive oil
- 1 cup mushrooms cleaned and sliced
- 1 (28-ounce) can crushed tomatoes 1 (16-0unce) can unsweetened pumpkin puree
- 1 (lG-ounce) package chopped spinach, thawed
- 12 cups low sodium vegetable broth
- salt and pepper
- tobasco to taste
Crab Souffle
By t1bishop
Press materials from "No Reservations" came with a host of recipes inspired by scenes in the movie most of which we...
- "No Reservations" came
- with a host of recipes
- inspired by scenes. in the
- movie. most of whIch were
- too complicated for home
- kitchens. This one was an
- eXception and produced
- delicious results - after ,
- taking some creative
- license ourselves.
- 12 ounces fresh crabmeat
- 4 cups cubed French bread. about 1/2 a loaf
- 8 ounces Muenster cheese cubed
- 2 tablespoons chopped fresh parsley
- 2 ounces shredded Swiss cheese
- 4 eggs
- 3 cups milk
- 3 tablespoons butter cut into small pieces
- 2 teaspoons mustard powder
- 1 1/2 teaspoons grated onion
- 1 teaspoon minced garlic
- 1/2 teaspoon white pepper
Tuscan-Style Chicken With Italian Sauteed Beans
By t1bishop
COOKING SEQUENCE • Prepare chicken and begin to cook - 5 minutes • Prepare beans and begin to cook - 5 minu
- MEAT
- 1 Ib boneless chicken cutlets
- PRODUCE
- 1 bag fresh baby spinach leaves (5-6 oz)
- 1 cup fresh pre-sliced mushrooms
- 3 fresh basil leaves
- 5 fresh garlic doves
- DAIRY
- 4 ounces fresh mozzarella cheese
- DRY GROCERY
- 1 (14.5-ounce) can Italian-style
- diced tomatoes
- 2 (19-ounce) cans cannellini beans
- 1/2 cup roasted red peppers
- 4 tablespoons extra-virgin olive oil
- 1/2 teaspoon dried Italian seasoning
- 1 .teaspoon kosher salt
- 1/2 cup white wine
- SUGGESTED ITEMS
- fresh salad blend, garlic bread,
- Italian pastries
Snapper Grilled In Banana Leaves
By t1bishop
Prepare the spice paste: Set up the grill for direct grilling and preheat to medium-high
- You’ll also need:
- 1/4 medium onion
- 2 cloves garlic, peeled and skewered on a toothpick
- 1/2 teaspoon annatto seeds or paste, or 1/2 teaspoon saffron threads
- 1/2 teaspoon black peppercorns
- 2 whole allspice berries
- 2 cloves
- 1 piece cinnamon stick (about 1 inch)
- 1/2 teaspoon dried oregano, preferably Mexican
- 1 bay leaf
- 6 tablespoons sour orange juice or lime juice
- 1 teaspoon coarse salt
- 2 pounds red snapper, cut into uniform 8-ounce portions
- 2 to 3 whole banana leaves (enough to make 8 pieces,
- each 8 by 10 inches)
- 2 onion slices, separated into rings
- 8 sprigs fresh epazote or cilantro
- Wooden toothpicks
Crunchy Dijon Salmon
By t1bishop
Easy side: Saute broccolini in 2 tsp
- 6 (4-oz.) salmon fillets
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 3 Tbsp. whole-grain Dijon mustard
- 1/2 cup Japanese bread crumbs
- (panko)