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Recipes
Prosciutto di Parma-Black Pepper Quesadillas with Rosemary Oil
By jdwooten
The flavored oil adds an herbaceous finish to these cured Italian meat and cheese quesadillas developed by TV celeb...
- Rosemary Oil:
- 1 cup(s) extra-virgin olive oil
- 1/4 cup(s) fresh rosemary leaves
- 1/4 cup(s) coarsely chopped chives
- Salt and freshly ground pepper
- Quesadillas:
- 24 (6-inch) flour tortillas
- 1 1/4 pound(s) fresh mozzarella, shredded
- 1 small red onion, finely sliced, rinsed and dried
- 2-3 teaspoon(s) coarsely ground black pepper
- Salt and freshly ground pepper
- Olive oil
- 1/2 cup(s) grated Parmesan cheese
- 32 slice(s) very thin slices prosciutto di Parma
Hot Spinach and Artichoke Dip
By jdwooten
Hot Spinach and Artichoke Dip
- 1 package(s) (8-ounce) cream cheese, at room temperature
- 1 package(s) (9-ounce) artichoke hearts, drained jarred or canned, cooked fresh, or frozen, but not marinated
- 1 cup(s) (1 pound raw or one 10-ounce package frozen chopped spinach, thawed) steamed spinach, well drained
- 1/2 cup(s) mayonnaise
- 1/2 cup(s) grated Parmesan cheese
- 2 clove(s) garlic
- 6 large fresh basil leaves
- 1/2 teaspoon(s) kosher salt
- 1/4 teaspoon(s) freshly ground black pepper
- 1/4 cup(s) (shredded mozzarella cheese) shredded mozzarella cheese
Mediterran Pasta Salad
By jdwooten
Cut roma tomatoes in halves
- Roma Tomatoes
- Bow Tie Pasta
- Balsamic Salad Vinegar
- Feta Cheese
- Fresh Spinach
- Sun Dried Tomatoes
- Calamata Olives
Vegetarian Enchiladas
By jdwooten
To prepare corn sauce: Roast garlic in a large heavy skillet over medium-high heat, shaking the pan often, until li...
- 2 clove(s) garlic, unpeeled
- 2 package(s) (10-ounce) frozen corn
- 1 cup(s) low-fat milk
- 1/8 teaspoon(s) cayenne pepper
- Salt and freshly ground pepper, to taste
- 1 teaspoon(s) canola oil
- 8 ounce(s) button mushrooms, wiped clean, stemmed and sliced
- 10 ounce(s) fresh spinach, stemmed and chopped
- 1 small onion, chopped
- 1/2 teaspoon(s) salt
- Freshly ground pepper , to taste
- 12 corn tortillas
- 1 cup(s) grated extra-sharp Cheddar cheese
- Cilantro and Pumpkin Seed Pesto and/or prepared tomato salsa
Muffuletta
By jdwooten
Slice the bread in half horizontally, and pull out some of the soft insides to make it hollow
- Olive Salad:
- 1 round loaf of Italian bread
- 1/4 pound(s) thinly sliced hard salami
- 1/4 pound(s) sliced provolone cheese
- 1/4 pound(s) thinly sliced deli ham
- 1 jar(s) (7-ounce) roasted red peppers, minus the oil (optional-- you can substitute tomato slices, or just leave both out.)
- Green olives
- Black olives
- Cocktail onions (found with pickles and olives in the grocery store)
- 1 stalk(s) celery, diced small
- Italian herbs (Use premixed Italian seasonings, or combine oregano, basil, rosemary, marjoram, and/or thyme.)
- Olive oil
No-Bake Cheesecake Mini-Desserts Recipe
By jdwooten
Beat the cream chees and lemon juice in a small mixing bowl, until smooth
- 8 ounce package of cream cheese, softened
- 14 ounces can, sweetened condensed milk (not evaporated milk)
- 2 tablespoons lemon juice
- 1 teaspoon vanilla
- 48 small baked shells (croustades)
Green Chili Chicken Enchiladas
By jdwooten
Queso añejo is an aged Mexican cheese with a somewhat salty taste
- 3 lb. chicken thighs
- 2 Tbs. salt
- 1 cup vegetable oil
- 15 corn tortillas
- 1 jar (30 oz.) chili verde starter*
- 1 lb. Monterey jack cheese, shredded
- 1/4 cup finely diced red onion
- 1/4 cup fresh cilantro leaves
- 1 cup crumbled queso añejo cheese or other crumbly, salty cheese such as feta
Crisp Crab Cakes with Chipotle Mayonnaise
By jdwooten
These amazing, light and simple crab cakes are bound with fish, not cracker crumbs, for a deep seafood flavor
- Crab Cakes
- 1/4 pound skinless cod or flounder fillet, cut into 1/2-inch pieces
- 5 scallions, thinly sliced
- 3 jalapeños, seeded and minced
- 3 tablespoons fresh lemon juice
- 1 tablespoon chopped parsley
- 1/2 teaspoon cayenne pepper
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup mayonnaise
- 1 pound lump crabmeat, picked over
- 1 1/2 cups panko bread crumbs
- Chipotle Mayonnaise
- 3/4 cup mayonnaise
- 1 chipotle chile in adobo, seeded and minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon Old Bay Seasoning
- 1 teaspoon Dijon mustard
- Salt and freshly ground pepper
- Pure olive oil, for frying
Spicy and Sticky Baby Back Ribs
By jdwooten
In a small bowl, combine the brown sugar, salt, mustard, fennel, black pepper, cayenne and paprika
- 1 cup dark brown sugar
- 3 tablespoons kosher salt
- 1 tablespoon dry mustard
- 1 tablespoon ground fennel
- 1 tablespoon freshly ground black pepper
- 1 tablespoon cayenne pepper
- 1 tablespoon sweet smoked paprika
- 4 racks baby back ribs (about 2 1/2 pounds each), membrane removed from the underside of each rack
- 1 tablespoon unsalted butter
- 1 small onion, minced
- 3 garlic cloves, minced
- 1 1/2 teaspoons dried thyme
- 1 cup ketchup
- 1 cup cider vinegar
- 1 cup beef broth
- 1/4 cup hot sauce
- 1/4 cup Worcestershire sauce
- 2 tablespoons unsulfured molasses
Lobster Paella
By jdwooten
Nestling the lobster meat in the paella after removing it from the oven ensures the lobster will remain sweet, tend...
- 1 Tbs. salt, plus more, to taste
- 4 live lobsters, each about 1 1/4 lb.
- 2 Tbs. olive oil
- 1 large yellow onion, chopped
- 2 garlic cloves, minced
- 2 fennel bulbs, stalks removed, cut into 1/2-inch dice
- 2 cups Calasparra rice
- 1/3 cup Pernod
- 1/4 tsp. crumbled saffron, soaked in 1 Tbs. lemon juice
- 1 cup sliced piquillo peppers or roasted red bell peppers
- Freshly ground pepper, to taste
- 1 Tbs. chopped fresh flat-leaf parsley
- 1 Tbs. chopped fresh tarragon
- Lemon wedges for serving