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Recipes
Prosciutto, provolone and arugula pizza
By KatrinaB
Preheat oven 475 degrees Divide pizza dough (I use Portland Pie company dough) in half
- 1/2 ready made pizza dough
- 2 tablespoons Fiore Tuscan herb olive oil
- 1 teaspoon granulated garlic
- 1/4 teaspoon salt
- 1/4 teaspoon cracked black pepper
- 3 slices provolone cheese
- 3 slices prosciutto
- 1 cup arugula
- 1 teaspoon fresh oregano
Maple Mustard Glazed Pork Loin Chops
By KatrinaB
I made these chops for Maine Maple Sunday
- 2 6 ounce boneless pork loin chops
- 1 TBLS pub style Dijon mustard
- 1 TBLS grade A maple syrup
- 2 tsp extra virgin olive oil
- 1 tsp Worcestershire sauce
- 1/4 tsp granulated garlic
- 1/4 tsp onion powder
- 1/2 tsp lemon juice
- Sea salt & pepper
Carrot Ribbon Salad
By KatrinaB
Peel carrots. Using the vegetable peeler make ribbons out of each carrot
- 2 medium carrots
- Fresh oregano leaves
- 1 ounce white balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 ounce extra virgin olive oil
Beer Can Chicken with Honey, Lime & Sriracha Glaze
By KatrinaB
Prepare chicken Remove giblets and pat chicken dry with paper towel Place chicken over can of beer secured in a be...
- 1 can of beer (half full)
- 1 whole chicken about 6 pounds
- 1/4 cup honey
- 2 tablespoons Sriracha (Rooster Sauce)
- 1 teaspoon salt
- 1 lime
Kibbeh
By KatrinaB
In a medium sized bowl cover the bulgur wheat with cold water and let stand for 30 minutes
- 8 ounces bulgur wheat
- 2 pounds ground beef
- 1 large onion
- 2 tablespoons olive oil
- 2 teaspoons sea salt
- 1 1/2 teaspoons black pepper
- 1 teaspoon allspice
- 1/2 teaspoon cumin
- 1/2 cup toasted walnuts
- 3/4 cup vegetable oil for frying
Portobello Mushroom Stroganoff
By KatrinaB
Melt 1 tablespoon butter and olive oil in a large heavy skillet over medium heat
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 pound portobello mushrooms, sliced
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 2 cups water
- 2 teaspoons Better than Bouillon mushroom base
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
- 1/2 cup chopped fresh parsley
- 1 pound dried egg noodles
- 2 cups sour cream
Buttermilk Pancakes
By KatrinaB
These fluffy buttermilk pancakes are quick and easy to make
- 1 Cup all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 egg
- 1 1/8 Cup buttermilk
- 2 Tablespoons melted unsalted butter
- Canola oil for frying
- Maple syrup and butter
Ranch Cauliflower & Potato Casserole
By KatrinaB
Trim cauliflower and place in a pan with 2 cups water and bring to boil
- 1 head cauliflower
- 3 white potatoes
- 4 ounces cream cheese
- 1 tablespoon butter
- 1/3 cup half & half
- 1 teaspoon dill paste
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt (plus more for boiling water)
- 1/2 teaspoon pepper
- Cooking spray
- chopped fresh parsley
Peppered Pork Tenderloin with Julienned Sweet Potato
By KatrinaB
This is a simple and delicious meat and potatoes dish
- 1 lb pork tenderloin
- 1 to 2 Tbls cracked black & red peppercorns
- 1 large sweet potato
- olive oil spray
- sea salt
Creamy Garlic, Cannellini Bean & Escarole Soup with Parmesan
By KatrinaB
Creamy and delicious, this hearty soup is flavorful with the sautéed garlic and added escarole
- 2 tablespoons extra virgin olive oil
- 2 cloves fresh garlic
- 1 medium carrot,diced
- 1/2 large white onion, diced
- 1 can cannellini (white Italian kidney) beans, rinsed
- 1 cup half & half
- 3 cups reduced sodium vegetable broth
- 1 head escarole, chopped
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup shredded Parmesan cheese