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Recipes
Chicken, Broccoli and Cheese Casserole
By Babycatgrandma
Directions Preheat the oven to 400 degrees F
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth
- Kosher salt and freshly ground black pepper
- 3/4 cup shredded sharp Cheddar
- 4 cups medium broccoli florets
- Cooking spray
- 3 cups frozen brown rice, thawed
- 1 rotisserie chicken, skinned, white and dark meat shredded (about 4 cups)
- 1/2 cup grated Parmesan
Mini Carrot Cupcakes
By Babycatgrandma
Make the topping: Peel long ribbons from the carrot using a vegetable peeler, then slice the ribbons lengthwise int...
- 1 medium carrot
- 3/4 cup granulated sugar
- 1 1/4 cups all-purpose flour
- 1/2 cup sliced almonds
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1 1/2 cups grated carrots
- 2/3 cup vegetable oil
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- For the Frosting
- 2 1/2 cups confectioners' sugar
- 8 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 teaspoon lemon juice
- 1/4 teaspoon almond extract
Chicken, Mushroom & Wild Rice Casserole
By Babycatgrandma
Combine water and rice in a small heavy saucepan; bring to a boil
- 2 cups water
- 1/2 cup wild rice
- 2 pounds boneless, skinless chicken breasts, trimmed
- 2 tablespoons extra-virgin olive oil
- 2 leeks, chopped and rinsed
- 1 1/2 pounds mushrooms, sliced
- 1 cup dry sherry (see Note)
- 1/4 cup all-purpose flour
- 2 cups low-fat milk
- 1/2 cup grated Parmesan cheese
- 1/2 cup reduced-fat sour cream
- 1/3 cup chopped flat-leaf parsley
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 cups frozen French-cut green beans
- 1/2 cup sliced almonds
Stuffed mushrooms
By Babycatgrandma
3 Italian hot sausages, casings removed 1 1/2 teaspoons dried oregano 1 cup freshly grated Parmesan cheese (about 3
- 3 Italian hot sausages, casings removed
- 1 1/2 teaspoons dried oregano
- 1 cup freshly grated Parmesan cheese (about 3 ounces)
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1 8-ounce package cream cheese, room temperature
- 1 large egg yolk
- Olive oil
- 24 large (about 2-inch-diameter) mushrooms, stemmed
- 1/3 cup dry white wine
- print a shopping list for this recipeview wine pairings
Savory Greek Sausage Stuffed Autumn Squash
By Babycatgrandma
Recipe type: DinnerAuthor: Katie KimballYield: 4-6
- 2-3 acorn and/or carnival squash
- 1/2-1 lb. sausage (we prefer spicy)
- 1 onion, chopped
- 1/2 green pepper, chopped
- 1/2 red pepper, chopped
- 2 large tomatoes, diced OR 1 15-oz. can diced tomatoes, drained
- 1-2 c. spinach (or more)
- 4 cloves garlic, pressed
- 1/4 tsp. pepper
- sprinkle of salt
- 1 Tbs. balsamic vinegar
- 1 c. shredded mozzarella cheese
- 1/4 c. Parmesan cheese
- 2-4 Tbs. butter
- 1 Tbs. feta cheese
Brussels Sprouts and Butternut Squash Pasta with Parmesan and Cranberries | Inspiralized
By Babycatgrandma
Instructions Preheat the oven to 400 degrees
- 1 small butternut squash, peeled, Blade D, noodles trimmed
- salt and pepper, to taste
- 2 tablespoons extra virgin olive oil
- 2 cups brussels sprouts, ends trimmed
- 1 garlic clove, minced
- 1 pinch (about 1/8 teaspoon) red pepper flakes
- 2 tablespoons dried cranberries
- 1/4 cup grated parmesan cheese
Tri-Colore Orzo
By Babycatgrandma
Directions Bring a large pot of salted water to a boil over high heat
- 1 pound orzo pasta
- 3 tablespoons extra-virgin olive oil, plus 1/4 cup
- 2 cups fresh arugula (about 3 ounces)
- 3/4 cup crumbled ricotta salata cheese (or feta cheese)
- 1/2 cup dried cherries
- 12 fresh basil leaves, torn
- 1/4 cup toasted pine nuts
- 3 tablespoons lemon juice
- 1 1/2 teaspoon salt
- 1 teaspoon freshly ground black pepper
Nutella Crescent Rolls
By Babycatgrandma
Preheat the oven to 375 degrees
- 1 8ct. pkg of Crescent Rolls
- Nutella, Lots
- 1/4 c. Powdered Sugar
Charlie Palmers Short Rib sliders
By Babycatgrandma
Braised Short Ribs: 1. Start by getting a large sauté pan hot over high heat
- 3 lb beef short ribs (get from local butcher)
- 1 yellow onion, peeled and cut into large chunks
- 1 carrot, large, peeled and cut into large chunks
- 1 garlic, whole head, cut in half
- 1 oz tomato paste
- 1 fresh thyme bunch
- 1 bottle of good red wine, Cabernet or Zinfandel
- 1 qt veal stock
- 1/2 red onion, cut into thin strips
- 1/4 red cabbage, cut into thin strips
- 2 oz red wine vinegar
- 1 oz sugar
- 3 oz canola oil
- 1 oz butter, unsalted
- 8-12 ea
- small mini Brioche buns (available in fine bakeries)
- 1 t
- coriander seed, whole
- 8-12 ea
- Gruyere cheese slices (optional)
- 1 each
- fresh wild arugula bunch
- to taste
- Kosher salt
- to taste
- fresh pepper
- to taste
- Maldon sea salt
Shrimp, Asparagus and Pasta
By Babycatgrandma
Cook pasta according to package directions, omitting salt and fat; drain
- 1 cup uncooked penne (tube-shaped pasta) or more of linguine (2 cups cooked)
- 1 tablespoon olive oil
- 2 cups (1-inch) sliced asparagus (about 3/4 pound)
- 1/2 cup chopped onion
- 1 teaspoon bottled minced garlic
- 1/2 pound peeled and deveined medium shrimp
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper
- 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
- 1/4 cup (1 ounce) preshredded fresh Parmesan cheese