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Recipes
Slow Cooker Chicken & Stuffing
By LaurenCocch16
1.Place chicken breasts in bottom of crockpot
- 4 thawed boneless chicken breasts
- 1 box Stuffing Cornbread Mix (6oz)
- 1 can cream of chicken soup
- 1/2 cup sour cream
- 1/4 cup water
Creamy Balsamic Tomato Soup
By LaurenCocch16
1. Preheat oven to 500°F
- 1 c. vegetable broth
- 1 Tbsp. brown sugar
- 3 Tbsp. Aged Balsamic Vinegar
- 1 Tbsp. Maruso® Soy Sauce
- 1/2 c. onions, chopped
- 5 garlic cloves
- 56 oz. whole tomatoes, drained
- 3/4 c. half and half
- Fresh ground pepper
Crisp Oven-Roasted Cauliflower
By LaurenCocch16
1. Preheat oven to 425F. 2
- 2 large heads of cauliflower, trimmed into florets
- 1/4 c. plus 2 Tbsp. Lemon or Garlic EVOO
- 1/2 tsp. coarse salt, divided
- 1/4 tsp. freshly ground black pepper
- 1/2 c. panko (Japanese bread crumbs)
- Zest of one lemon
- 2 cloves garlic, finely minced
- 2 Tbsp. roughly chopped fresh parsley
Apple Cider Margaritas
By LaurenCocch16
1. Add a few spoonfuls of cane sugar, coarse sugar and cinnamon to a plate
- 1 ounce Grand Marnier
- 1 ounce gold tequila
- 5-6 ounces sweet apple cider
- orange segments and apple slices
- cinnamon + cane sugar + coarse sugar for glass rimming
- cinnamon sticks for garnish
Deviled Eggs
By LaurenCocch16
1) Cut eggs lengthwise in half
- 6 hard-cooked eggs
- 3 Tbsp mayonnaise
- 1 Tbsp red bell pepper, finely chopped
- 1 Tbsp green onion, finely chopped
- 1 tsp yellow mustard
- 1/4 tsp salt
Beef & Vegetable Soup
By LaurenCocch16
1) Remove bone & excess fat from beef; set bone aside
- 1 lb beef round, tip or chuck steak, about 3/4" thick
- 1 Tbsp olive oil
- 1 clove garlic, finely chopped
- 1 medium onion, chopped (1/2 cup)
- 2 large romaine leaves, torn into bite size pieces
- 2 large red cabbage leaves, coarsely chopped
- 2 medium celery stalks, chopped (1 cup)
- 1 medium potato, chopped (1 cup)
- 1 medium tomato, chopped (3/4 cup)
- 1 medium carrot, chopped (1/2 cup)
- 1 bay leaf
- 4 quarts water
- 1/2 cup dried split peas
- 1 Tbsp salt
- 1/2 tsp pepper
- 1 cup uncooked rotini pasta (3 oz)
Balsamic-Glazed Carrots
By LaurenCocch16
1. Steam carrots for 6 minutes
- 3 c. baby carrots
- 1 Tbsp. Vanilla EVOO or Orange EVOO
- 1 1/2 Tbsp. *Fig Balsamic Vinegar
- 2 tsp. Honey
Chopped Salad
By LaurenCocch16
1) Layer chicken, cucumber, tomato, celery, radishes, & lettuce in bowl
- 1 can (6 oz) canned chicken
- 1/3 cup cucumber, chopped
- 1/3 cup tomato, chopped
- 1/3 cup avocado, chopped
- 1/3 cup celery, chopped
- 1/3 cup radishes, chopped
- 1/3 cup romaine lettuce, chopped
- 4 tsp extra-virgin olive oil
- 2 Tbsp fresh lime juice
- 2 cloves garlic, finely chopped
- 1/2 tsp black pepper
Basil-Rice Soup
By LaurenCocch16
1) Heat oil in 4-qt Dutch oven over medium-low heat
- 2 Tbsp olive oil
- 2 cloves garlic, finely chopped
- 2 medium celery stalks, chopped (1 cup)
- 1 medium carrot, chopped (1/2 cup)
- 1 medium onion, chopped (1/2 cup)
- 1/4 cup chopped fresh basil leaves
- 3/4 cup uncooked regular long-grain rice
- 2 medium tomatoes, chopped (1 1/2 cups)
- 1 carton (32 oz) chicken broth (4 cups)
- 1 cup water
- 1 tsp salt
- 1/4 tsp pepper
- 1/4 cup grated or shredded Romano or Parmesan cheese
Four-Cheese Fettuccine
By LaurenCocch16
1) Cook & drain pasta as directed on pkg
- 1 pkg (16 oz) fettuccine
- 2 Tbsp olive oil
- 2 Tbsp butter or margarine
- 4 medium green onions, chopped (1/4 cup)
- 1 Tbsp chopped fresh parsley
- 1/2 cup riccota cheese
- 1/2 cup crumbled feta cheese (2 oz)
- 3/4 cup shredded Asiago cheese
- 3/4 cup freshly grated or shredded Parmesan cheese
- 1/2 tsp pepper
- Chopped fresh parsley, if desired