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Recipes
Rachael Ray’s Hearty and Healthy 3 Bean Minestrone
By KimberleyH
Set aside or prepare the stock and roasted tomatoes
- Serves 4
- 8 cups Parmigiano and Herb-Fortified Stock
- 4 Roasted Tomatoes, chopped,
- 2 tbsp extra virgin olive oil, plus some for drizzling
- 1 (1/8-inch thick) slice prosciutto di Parma, about 1/4 lb, optional
- 1 onion, chopped
- 2 to 3 ribs celery, finely chopped
- 2 carrots, peeled and finely chopped
- 4 cloves roasted garlic (from roasted tomato recipe), recipe follows
- 1 red chili pepper, finely chopped or thinly sliced
- Salt and freshly ground black pepper
- 1 lb small potatoes, chopped or 1 cup small pasta
- 1 (15 oz.) can cannellini beans, drained
- 1 (15 to 15.5 oz.) can garbanzo beans, drained
- 5 oz. fresh, thin green beans, cut into thirds
- 1 small head escarole or small bundle chard, shredded
- Lemon zest
- Parmesan cheese, shredded, for topping
- Hot, crusty bread for mopping
Fish and Chips
By KimberleyH
Recipe courtesy Anne Burrell
- 3 quarts peanut or vegetable oil, for frying
- 4 large russet potatoes, peeled and cut lengthwise into 1/4-inch wide sticks
- 2 cups all-purpose flour
- 2 teaspoons seafood seasoning (recommended: Old Bay)
- 1 teaspoon baking soda
- Kosher salt
- 1 bottle cold beer
Sweet And Sour Chicken
By KimberleyH
Season chicken with salt and pepper
- For the chicken:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper
- 1/2 cup cornstarch
- 2 eggs, beaten
- Oil to fry
- For the sauce:
- 1 tablespoon oil
- 1/2 tablespoon minced garlic
- 1 bell pepper, diced
- 1 can pineapple chunks (juice drained, but save to add if needed)
- 3/4 cup cider vinegar
- 1 tablespoon soy sauce
- 1/4 cup ketchup
- 1/2 cup sugar
- For the garnish:
- Chopped scallions
- Sesame seeds
Crouton Breaded Chicken
By KimberleyH
Place the chicken breasts in a medium resealable plastic bag
- Serves 2
- 2 trimmed boneless, skinless chicken breasts, pounded to 1/2-inch thickness
- 1 oz fat-free herb-seasoned croutons
- 1/3 cup reduced-fat buttermilk
- Olive oil spray
Breakfast Meatloaf
By KimberleyH
The meatloaf was very moist and crumbled a little when I served it warm
- 1/2 medium yellow onion, peeled and finely diced
- 1/2 teaspoon dry thyme
- 1/8-1/4 teaspoon cayenne pepper
- Pinch nutmeg
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 cup rolled oats
- 1/2 cup warm water
- 1 pound Johnsonville ground Italian breakfast sausage
- 1 large egg
- 1/4 cup ketchup
- 1/4 pure maple syrup
Creamy Make Ahead Mashed Potatoes
By KimberleyH
Place potatoes in a Dutch oven and cover with water
- 3 pounds potatoes (about 9 medium), peeled and cubed
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup butter, cubed
- 1/4 cup 2% milk
- 1-1/2 teaspoons onion powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- 6 bacon strips, chopped
- 1 cup (4 ounces) shredded cheddar cheese
- 3 green onions, chopped
April Fools Day Grilled Cheese
By KimberleyH
The "grilled cheese" is simply pound cake sliced like bread and sprinkled with a little cinnamon (you know for "cha...
- pound cake
- cinnamon
- sweet lemon curd
Chicken Stroganoff
By KimberleyH
Start by heating a splash of oil in a large skillet over medium/high heat
- 1 lb chicken breast, cut into 1-inch pieces
- a couple splashes of vegetable oil for cooking
- 1/2 cup shallots, finely diced
- 1 lb cremini mushrooms, sliced
- 1 tsp dried tarragon
- pinch nutmeg
- 1 cup sour cream
- 4 cups cooked broad noodles for serving
Roasted Chicken with Lemon, Garlic, and Thyme
By KimberleyH
Preheat the oven to 450 degrees F
- 1 (6-pound) roasting chicken
- 4 tablespoons unsalted butter, softened
- 3 tablespoons minced fresh thyme, plus 1 handful for stuffing
- 4 cloves garlic, chopped
- 2 teaspoons fresh lemon zest
- Salt and freshly ground black pepper
- 1 lemon, quartered
- 1 onion, coarsely chopped
- 3 celery stalks
- 3 carrots, unpeeled cut into thirds
- 1 onion cut into quarters
- 1 cup low-sodium chicken broth
- 2 teaspoons all-purpose flour
- Roasted Chicken Variations, recipes follow