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Recipes
Spinach Parmesan with Pasta
By melissaf
Melt the butter in a large sauté pan or skillet over medium heat
- 4 Tbsp butter
- 2 c cooked penne pasta
- 2 c milk
- 1 c heavy cream or half and half
- 3 Tbsp flour
- 3/4 c onion, chopped
- 1/2 c sun-dried tomatoes, chopped
- 3 cloves garlic, chopped
- 1/2 tsp salt
- 1/4 tsp white pepper
- pinch of fresh nutmeg
- 1 1/2 c fresh Parmesan, grated
- 9 oz frozen spinach, defrosted and drained
Frito Pie
By melissaf
1. Make the Chili: Heat the oil in a large Dutch oven over medium heat until it is shimmering
- For the Chili:
- 2 tablespoons vegetable oil
- 2 yellow onions, finely chopped
- 1 red bell pepper, stemmed, seeded and finely chopped
- 1/4 cup chili powder
- 1 tablespoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt, divided
- 6 garlic cloves, minced
- 2 pounds ground beef (85-90% lean)
- 2 (15-ounce) cans dark red kidney beans, drained and rinsed
- 1 (28-ounce) can diced tomatoes
- 1 (28-ounce) can tomato puree
- For the Frito Pie:
- 1 (10.25-ounce) bag Fritos corn chips
- 16 ounces sharp cheddar cheese, shredded
- 2 green onions, thinly sliced
Crunchy Noodle Salad
By melissaf
Bring a large pot of salted water to a boil
- Kosher salt
- 1/2 pound thin spaghetti
- 1 pound sugar snap peas
- 1 cup vegetable oil
- 1/4 cup rice wine vinegar
- 1/3 cup soy sauce
- 3 tablespoons dark sesame oil
- 1 tablespoon honey
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 3 tablespoons toasted white sesame seeds, divided
- 1/2 cup smooth peanut butter
- 2 red bell peppers, cored and seeded, and thinly sliced
- 4 scallions (white and green parts), sliced diagonally
- 3 tablespoons chopped fresh parsley leaves
Red Velvet Cheesecake
By melissaf
1. Make the Cheesecake: Preheat oven to 350 degrees F
- INGREDIENTS:
- For the Cheesecake:
- 32 ounces cream cheese, at room temperature
- 1 1/4 cups granulated sugar
- 4 eggs, at room temperature
- 3/4 cup heavy cream
- 1 tablespoon vanilla extract
- For the Red Velvet Cake:
- 1 cup unsalted butter, at room temperature
- 1 1/2 cups granulated sugar
- 2 eggs
- 1/4 cup + 1 tablespoon unsweetened cocoa powder
- 6 tablespoons red food coloring (liquid)
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon distilled white vinegar
- For the Cream Cheese Frosting:
- 1 cup butter, at room temperature
- 8 ounces cream cheese, at room temperature
- 5 cups powdered sugar
- 2 tablespoons vanilla extract
White Bean-and-Collard Soup
By melissaf
Ingredients 2 thick hickory-smoked bacon slices 2 cups chopped smoked ham 1 medium onion, finely chopped 5...
- 2 thick hickory-smoked bacon slices
- 2 cups chopped smoked ham
- 1 medium onion, finely chopped
- 5 (16-oz.) cans navy beans
- 1 cup barbecue sauce
- 1 (6-oz.) can tomato paste
- 1 tablespoon chicken bouillon granules
- 1 teaspoon ground chipotle chile pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon freshly ground pepper
- 3 cups shredded collard greens
- Hot sauce
Curried Chicken Salad
By melissaf
Bring the broth and water to a boil in a medium saucepan
- 1 cup low-sodium chicken broth
- 1 cup water
- 1 1/4 pounds boneless skinless chicken breast halves, no more than 3/4-inch thick
- 1/4 cup sliced almonds
- 1/2 cup nonfat plain yogurt
- 2 tablespoons mayonnaise
- 1 teaspoon curry powder
- 1 cup halved red grapes
- 1/4 cup chopped cilantro leaves
- Salt and freshly ground black pepper
- 5 ounces mixed greens (about 5 cups lightly packed))
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon lemon juice
Sausage, Peppers and Onions
By melissaf
Heat the oil in a heavy large skillet over medium heat
- 1/4 cup extra-virgin olive oil
- 1 pound sweet Italian turkey sausage
- 2 red bell peppers, sliced
- 2 yellow onions, sliced
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon dried oregano
- 1/2 cup chopped fresh basil leaves
- 4 garlic cloves, chopped
- 2 tablespoons tomato paste
- 1 cup Marsala wine
- 1 (15-ounce) can diced tomatoes
- 1/4 teaspoon red pepper flakes, optional
- 4 to 6 fresh Italian sandwich rolls, optional
Peppered Beef Soup
By melissaf
Lisa Hurst, Blacksburg, Virginia, Southern Living SEPTEMBER 2008
- 1 (4-lb.) sirloin tip beef roast
- 1/2 cup all-purpose flour
- 2 tablespoons canola oil
- 1 medium-size red onion, thinly sliced
- 6 garlic cloves, minced
- 2 large baking potatoes, peeled and diced
- 1 (16-oz.) package baby carrots
- 2 (12-oz.) bottles lager beer*
- 2 tablespoons balsamic vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons dried parsley flakes
- 1 tablespoon beef bouillon granules
- 1 1/2 to 3 tsp. freshly ground pepper
- 4 bay leaves
- Salt to taste
Turkey Meatloaf
By melissaf
Preheat oven to 325 degrees F
- 3 cups chopped yellow onions (2 large onions)
- 2 tablespoons good olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
- 1/3 cup Worcestershire sauce
- 3/4 cup chicken stock
- 1 1/2 teaspoons tomato paste
- 5 pounds ground turkey breast
- 1 1/2 cups plain dry bread crumbs
- 3 extra-large eggs, beaten
- 3/4 cup ketchup
BUTTERNUT SQUASH SOUP W/CURRY
By melissaf
Directions Heat oil in a large Dutch oven over medium heat
- 1/4 cup olive oil
- 1 cup diced shallots
- 3 cloves garlic
- 1/4 cup minced fresh peeled ginger
- 4 bay leaves
- 1/2 tablespoon crushed red-pepper flakes
- 2 1/2 pounds Butternut Squash, peeled, seeded, and cut into chunks
- 1 1/3 teaspoons coarse salt
- 1 teaspoon curry powder
- 2 cups homemade or canned, store-bought low-sodium chicken stock, heated
- 1 one-inch chunk palm sugar (available in Asian grocery stores)
- 1 fifteen-ounce can low-fat coconut milk
- Freshly chopped chives, for garnish
- Fresh curry leaves, for garnish