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Recipes
Tomato, Pepper, Bread, and Ricotta Frittata
By ninebirch
Serves: 6 Per serving: 330 calories, 10g carbs, 16g protein, 25g fat, 450mg cholesterol, 220mg sodium, 1g fiber
- 12 large eggs
- 1 ⁄3 cup heavy cream
- 1 1⁄3 cups cubed (1-inch) day-old bread, crusts removed
- 3 Tbsp extra-virgin olive oil, divided
- 1 onion, cut into 1/2-inch-thick strips
- 1 each red and green bell peppers, cored, seeded, and cut into 1/4-inch slices
- 1/2 cup ripe cherry tomatoes, cut in half
- 1 Tbsp unsalted butter
- 1 ⁄3 cup fresh ricotta
Pork Tenderloin with Mustard-Molasses Glaze
By ninebirch
1. To prepare glaze, combine all ingredients in a small bowl and whisk well
- Glaze:
- 3 tablespoons yellow mustard
- 1 tablespoon molasses
- 1 tablespoon apple cider vinegar
- 1 teaspoon olive oil
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon kosher salt
- 2 drops Tabasco sauce
- Pork:
- 2 center-cut pork tenderloins (3 pounds total)
- Olive oil
- 1/2 teaspoon kosher salt
Broccoli Cheese Casserole
By ninebirch
1 Bring a large pot of salted water to a boil (1 Tbsp salt for 2 quarts of water)
- 2 pounds broccoli, stems removed (can use vegetable peeler to peel, then slice and eat like celery), large florets cut, yielding about 8 cups of broccoli florets
- Salt for blanching water
- 2 strips of thick-cut bacon (about 2 ounces), cut crosswise into 1/4-inch wide strips
- 1/3 cup all purpose flour
- 5 eggs, beaten
- 1/2 cup cream
- 1 cup whole milk
- 2 to 3 teaspoons of freshly cracked black pepper
- (1 to 2 teaspoons if using fine ground black pepper)
- 1/2 teaspoon salt
- 2 teaspoons Dijon mustard
- 8 ounces cheddar cheese, grated
Sausage, Peppers, and Onions Recipe
By ninebirch
1 Heat the olive oil over medium heat in a large pan that has a lid
- 4 * 4 Italian sausage links (sweet, hot, or a couple of each)
- 2 * 2 Tbsp olive oil
- 1 * 1 green bell pepper, sliced into 2 to 3 inch long strips
- 1 * 1 red bell pepper, sliced into 2 to 3 inch long strips
- 1 * 1 bell pepper of another color (yellow or orange or purple), sliced into strips 2-3 inches long
- 4 * 4 garlic cloves, sliced into slivers
- 1 * 1 large sweet or yellow onion, sliced into 1/4-inch half-moons
- 1 * 1 small (15 ounce) can of crushed tomatoes
- 1 * 1 Tbsp of dried oregano
- 1/2 * 1/2 cup Marsala or red wine (optional)
- 1/2 * 1/2 teaspoon red pepper flakes (optional)
- * Salt to taste
SPICY CHAI LATTE FROSTING
By ninebirch
DIRECTIONS Cream together the cream cheese and butter until smooth
- 8 oz cream cheese, room temperature
- 4 tablespoons butter, room temperature
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 3 tablespoons instant spicy chai latte mix
Mandarin and Almond Grilled Chicken Salad
By ninebirch
Place chicken and 1/2 cup dressing in large re-sealable bag; seal and refrigerate 30 minutes, turning once or twice
- 4 small boneless, skinless chicken breast halves (1 to 1-1/4 pounds)
- 3/4 cup bottled Italian dressing, divided
- 1 pkg. (5 oz.) DOLE® Baby Spinach
- 1 can (11 or 15 oz.) DOLE Mandarin Oranges, drained
- 1 medium red bell pepper, thinly sliced lengthwise
- 1 small unpeeled cucumber, cut lengthwise and crosswise into thin half-slices
- 1/3 to 1/2 cup Almond Accents® Oven Roasted Sliced Almonds
- 1/4 cup shredded Parmesan cheese
Bosak's Polish Stuffing *
By ninebirch
Stuffing
- 1 box Seasoned Croutons
- 1 bag Sage & Onion Croutons
- 1 bag Unseasoned Croutons
- 1/2 Stalk Celery (Diced)
- 1 lb lean ground pork
- 2 Eggs
- 1 Large Onion
- 1 or 1 1/2 Stick of Butter
- 1 1/2 tsp salt
- 2 tsp pepper
Mandarin and Almond Shrimp Salad
By ninebirch
Place shrimp and 1/3 cup dressing in 1-quart re-sealable bag; seal and refrigerate 30 minutes turning once or twice
- 16 medium-large raw shrimp, peeled and deveined
- 2/3 cup bottled sesame-ginger dressing, divided
- 1 pkg. (5 oz.) DOLE® Spring Mix
- 1 can (11 or 15 oz.) DOLE Mandarin Oranges, drained
- 1/2 cup sliced red bell pepper
- 1/4 cup diagonally sliced green onions
- 1/3 cup Almond Accents® Honey Roasted Sliced Almonds
Corn & Broccoli Casserole
By ninebirch
Blend cream-style corn, broccoli, 1 1/2 cups of corn flake crumbs, eggs, 1/4 cup butter, onion, celery, salt & pepp...
- 1 No. 10 can cream-style corn
- 2 1/2 pounds fresh or frozen broccoli
- 3 cups corn flake crumbs
- 6 eggs, beaten
- 3/4 c butter, beaten
- 1 cup chopped onion
- 2 cups chopped celery
- 1 tlbs salt
- 1/2 tsp pepper
Parsley, Sage, Rosemary and Thyme Summer Vegetables
By ninebirch
1. To prepare rub, combine all ingredients in a medium bowl and stir well
- Rub:
- 2 tablespoons dried parsley
- 2 tablespoons dried rosemary
- 2 tablespoons garlic powder or granulated garlic
- 1 tablespoon kosher salt
- 1 tablespoon dried sage
- 1 tablespoon dried thyme
- 1 1/2 teaspoons coarsely ground black pepper
- Vegetables:
- 3 tablespoons olive oil
- 1 small eggplant, cut into 1/2-inch thick rounds
- 2 small zucchini, cut into quarters, lengthwise
- 1/2 pound medium-size asparagus, woody ends removed
- 1/2 pound large button mushrooms
- 1/2 pound cherry tomatoes