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Recipes
Spinach and Gruyere Quiches
By nikkiasse
Preheat oven to 350 degrees, with racks set in upper and lower thirds
- 1 tablespoon butter
- 3 shallots, minced
- 3 bunches flat-leaf spinach, thick stems removed and leaves roughly chopped
- Coarse salt and ground pepper
- 8 ounces Gruyere cheese, grated (about 2 cups)
- 1 recipe Basic Pie Dough, fitted into two 9-inch pie plates
- 8 large eggs
- 3 cups half-and-half
- 1/8 teaspoon ground nutmeg
Jamaican Jerk Chicken
By nikkiasse
Boil rum and 2 tablespoons water in small saucepan for 3 minutes
- 3 tablespoons dark rum
- 2 tablespoons water
- 1/2 cup malt vinegar
- 10 green onions, chopped
- 4 garlic cloves, peeled, chopped
- 2 tablespoons dried thyme
- 2 Scotch bonnet chiles or habanero chiles with seeds, chopped
- 2 tablespoons vegetable oil
- 4 teaspoons ground allspice
- 4 teaspoons ground ginger
- 4 teaspoons ground cinnamon
- 2 teaspoons ground nutmeg
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 2 teaspoons dark brown sugar
- 1 cup ketchup
- 3 tablespoons soy sauce
- 2 3- to 3 1/2-pound chickens, halved lengthwise, rinsed, patted dry
- 1/2 cup fresh lime juice
Seared Petite Lamb Chops with Rosemary Balsamic Reduction
By nikkiasse
Preheat the oven to 400 degrees F
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons finely chopped parsley leaves
- 1 tablespoon finely chopped rosemary leaves
- 1 teaspoon minced garlic
- Kosher salt
- 6 (4-ounce) double lamb rib chops (2 ribs) with bones attached, ribs frenched
- 2 teaspoons freshly ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons minced shallots
- 1 teaspoon minced garlic
- 1 cup balsamic vinegar
- 1 large or 2 small rosemary sprigs
- 2 tablespoons butter
Seared Petite Lamb Chops with Rosemary Balsamic Reduction
By nikkiasse
Preheat the oven to 400 degrees F
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons finely chopped parsley leaves
- 1 tablespoon finely chopped rosemary leaves
- 1 teaspoon minced garlic
- Kosher salt
- 6 (4-ounce) double lamb rib chops (2 ribs) with bones attached, ribs frenched
- 2 teaspoons freshly ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons minced shallots
- 1 teaspoon minced garlic
- 1 cup balsamic vinegar
- 1 large or 2 small rosemary sprigs
- 2 tablespoons butter
Tim's Bars
By nikkiasse
Combine all ingredients making a stiff dough
- 1 cup soft butter
- 1 cup brown sugar
- 1 tsp almond extract
- 2 Tbls Nescafe instant coffee
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2-2 1/4 cups flour
- 1 cup chocolate chips
- 1/2 cup toasted almonds
Provencal Chicken with Tomatoes, Olives, and Basil
By nikkiasse
Sprinkle chicken with salt and pepper
- 8 chicken thighs with skin and bone (about 2 1/2 pounds)
- 1 tablespoon extra-virgin olive oil
- 3 garlic cloves, minced
- 1 1/2 pounds plum tomatoes, seeded, diced (about 3 cups)
- 1/3 cup dry white wine
- 4 anchovy fillets, minced
- 1/3 cup Niçoise olives, pitted, or 1/3 cup Kalamata olives, pitted, halved
- 1/4 cup thinly sliced fresh basil leaves or purple basil leaves
- 1 1/2 tablespoons chopped drained capers
Ziti with Pesto: Ziti al Pesto "Pantesco"
By nikkiasse
Bring 6 quarts water to a rolling boil and add 2 tablespoons of salt
- Salt, for the pasta water
- 1/2 cup fresh picked mint leaves
- 1/2 cup fennel fronds
- 1/2 cup fresh picked basil leaves
- 1 cup fresh picked parsley
- 2 cloves garlic
- 2 tablespoons salt packed capers, soaked,rinsed and drained
- 4 medium plum tomatoes, roughly chopped
- 1 tablespoon freshly ground black pepper
- 1 tablespoon crushed red pepper flakes, plus extra for garnish
- 1/2 cup extra-virgin olive oil
- Sea salt
- 1 pound ziti
- 1 cup freshly grated locatelli pecorino
Grouper with Puttanesca Sauce
By nikkiasse
Heat a nonstick grill pan over medium-high heat
- 4 (6-ounce) grouper or flounder fillets
- 1/8 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray
- 1 1/2 teaspoons olive oil
- 1 cup thinly sliced onion
- 1 tablespoon bottled minced garlic
- 1/4 teaspoon dried oregano
- 1 (28-ounce) can whole tomatoes, drained
- 1/3 cup chopped pitted kalamata olives
- 2 tablespoons capers
- 1/4 cup chopped fresh flat-leaf parsley (optional)
Stacked Chicken Enchiladas with Salsa Verde and Cheese
By nikkiasse
Char chiles directly over gas flame or in broiler until blackened all over
- 2 poblano chiles* (8 ounces total)
- 6 tablespoons vegetable oil, divided
- 12 (5- to 6-inch-diameter) corn tortillas
- 4 cups salsa verde , divided
- 2 cups shredded roasted chicken, divided
- 3/4 cup sour cream, stirred to loosen, divided
- 6 ounces grated Emmenthal, Muenster, or Mexican Chihuahua cheese (about 1 1/2 cups packed)
- 3 tablespoons chopped fresh cilantro
Salsa Verde
By nikkiasse
Mix first 2 ingredients in large saucepan
- 3 pounds tomatillos, husked, rinsed
- 2 large jalapeño chiles, stems removed
- 5 small garlic cloves, peeled
- 1 1/2 teaspoons ground cumin
- 1 1/2 bunches fresh cilantro, thick bottom stems trimmed
- 3/4 cup loosely packed fresh Italian parsley leaves
- 1/3 cup (packed) fresh mint leaves
- 1 1/2 tablespoons vegetable oil
- 1 1/2 teaspoons salt