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Recipes
Brisket with Carrots and Onions
By karen1
Preheat the oven to 350 degrees F
- 6 to 7 pounds beef brisket
- 2 tablespoons kosher salt
- 2 teaspoons freshly ground black pepper
- 1 tablespoon minced garlic (4 cloves)
- 2 teaspoons dried oregano leaves
- 1 pound carrots, peeled and cut into 2-inch chunks
- 8 stalks celery, cut into 2-inch chunks
- 6 yellow onions, peeled and sliced
- 6 fresh or dried bay leaves
- 1 (46-ounce) can tomato juice
Spinach Orzo Salad
By karen1
Cook orzo according to package directions
- 4 Cups (Taylor Farms) Organic Baby Spinach
- 3/4 Cups Uncooked Orzo
- 1/4 Tsp Lemon Zest
- 3 Tbs Fresh Lemon Juice
- 1 Tbs Extra-Virgin Olive Oil
- 1/2 Tsp Kosher Salt
- 1/2 Tsp Minced Garlic
- 1/4 Tsp Honey
- 1/8 Tsp Freshly Ground Black Pepper
- 1 Cup Shredded Skinless, Boneless Rotisserie Chicken Breast
- 1/2 Cup Diced English Cucumber
- 1/2 Cup Red Bell Pepper - Chopped
- 1/3 Cup Thinly Sliced Green Onions
- 1 Tbs Fresh Dill - Chopped
- 1/2 Cup (2-oz) Crumbled Goat Cheese
Grilled Asparagus and Melon Salad
By karen1
Recipe courtesy Giada De Laurentiis
- 2 ounces thinly sliced prosciutto
- 1 pound asparagus, trimmed
- 2 teaspoons extra-virgin olive oil, plus 2 tablespoons
- Kosher salt and freshly ground black pepper
- 2 tablespoons fresh lemon juice
- 1/4 small melon (about 12 ounces), peeled, seeded and cut into 3/4-inch cubes
- 4 ounces fresh mozzarella or burrata cheese, cut into 3/4-inch cubes
- 2 tablespoons pine nuts, toasted* see Cook's Note
Smoked Salmon Dip
By karen1
Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth
- 8 ounces cream cheese, at room temperature
- 1/2 cup sour cream
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon minced fresh dill
- 1 teaspoon prepared horseradish, drained
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 pound (4 ounces) smoked salmon, minced
Rib-Eye Steaks with Smokey Arrabiata Sauce
By karen1
For the sauce: In a food processor, combine the tomatoes, onions, garlic, capers, chile, sugar, paprika, and salt
- 1 (28-ounce can) crushed tomatoes
- 1 small onion, coarsely chopped
- 2 cloves garlic, peeled and crushed
- 1 tablespoon capers, drained and rinsed
- 1 (3-inch long) serrano or Thai chile, stemmed, 1/2 of the seeds removed, and coarsely chopped
- 1 tablespoon sugar
- 2 teaspoons smoked paprika, plus extra for seasoning
- 2 teaspoons kosher salt, plus extra for seasoning
- 2 (1 pound) rib-eye steaks, each about 1-inch thick
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
Grilled Fish Kebobs with Parsley and Garlic Butter
By karen1
Kebobs: Put the salmon, halibut and tuna in a resealable plastic bag
- Kebobs:
- 1 (12-ounce) center-cut, skinless salmon steak, cut into 1/2-inch cubes (about 20 pieces)
- 1 (12-ounce) center-cut, skinless halibut steak, cut into 1/2-inch cubes (about 20 pieces)
- 1 (12-ounce) skinless tuna steak, cut into 1/2-inch cubes (about 20 pieces)
- 1/2 cup extra-virgin olive oil
- 1 large lemon, zested and juiced
- 3 garlic cloves, minced
- 1 cup chopped fresh flat-leaf parsley
- 3 tablespoons coarsely chopped fresh thyme leaves
- 1 teaspoon kosher salt, plus extra for seasoning
- 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
- Butter:
- 1 stick unsalted butter, at room temperature
- 4 cloves garlic, minced
- 2 tablespoons chopped fresh flat-leaf parsley
- Kosher salt and freshly ground black pepper
- Special equipment: 10 (8 or 10-inch) skewers
Breakfast Potatoes (Oven)
By karen1
Preheat the oven to 425 degrees F
- 5 pounds red potatoes, roughly chopped/diced
- 4 cloves garlic, minced
- 1 onion, chopped
- 1 green bell pepper, seeded and roughly chopped
- 1 red bell pepper, seeded and roughly chopped
- 1/4 cup olive oil
- 1/2 stick butter, melted
- 1 teaspoon seasoned salt
- 1/2 teaspoon cayenne pepper
- Kosher salt and freshly ground pepper
Lemony Shrimp and Risotto
By karen1
Heat 2 tablespoons of the oil in a heavy large saucepan over medium heat
- 5 tablespoons extra-virgin olive oil
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound extra-large shrimp, peeled and deveined
- 1 small fennel bulb, chopped (about 1 cup)
- 1 small onion, chopped (about 1 cup)
- 1 large clove garlic, smashed, peeled, chopped
- 1 cup Arborio rice (about 6 1/2 ounces)
- 1/4 cup dry white wine
- 3 cups low-sodium chicken broth, plus extra as needed
- 1/4 cup fresh lemon juice (from 1 large lemon)
- Zest of 1 large lemon
- 3 cups arugula
Potato Pancakes
By karen1
On a box grater, coarsely shred the onion and potato
- 1 small onion, peeled
- 1 large baking potato (about 1 pound) peeled
- 1/4 cup all purpose flour
- 1 tsp. kosher salt
- 1/4 tsp. freshly ground pepper
- 1 large egg, lightly beaten
- pinch baking powder
- canola oil for frying
Raspberry Sauce
By karen1
Combine the raspberries, sugar, and 1/4 cup water in a small saucepan
- 1 half-pint fresh raspberries
- 1/2 cup sugar
- 1 cup seedless raspberry jam (12 ounces)
- 1 tablespoon framboise liqueur