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Recipes
Turkey and White Bean Chili
By nikkiasse
In a large kettle, soak beans in cold water to cover by 2 inches overnight
- 1/2 pound dried navy beans, picked over
- 2 tablespoons olive oil
- 2 cups chopped yellow onion
- 2 tablespoons minced jalapeno
- 2 tablespoons minced garlic
- 2 1/2 pounds ground turkey
- 2 tablespoons Emeril's Southwest Essence, recipe follows
- 1 2/3 tablespoons chili powder
- 2 teaspoons kosher salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried oregano, crumbled
- 1 bay leaf
- 3 tablespoons cornmeal
- 3 cups low-sodium chicken broth
- 2 (10-ounce) cans Ro'tel Diced Tomatoes and Green Chiles (original), undrained
- 2 (4-ounce) cans diced green chiles, undrained
- 1 tablespoon finely chopped fresh cilantro stems
- 1/4 cup heavy cream
- 2 tablespoons finely chopped fresh cilantro leaves
- Sour cream, for serving
- Grated Cheddar or Monterey Jack cheese, for serving
- Chopped green onions, for serving
Tuna Puttanesca and Penne
By nikkiasse
Bring a large pot of water to a boil
- Salt 1 pound penne
- 1 tablespoon extra-virgin olive oil (EVOO)
- Two 6-ounce cans olive oil–packed tuna, lightly drained
- 4 garlic cloves, chopped
- 1 teaspoon crushed red pepper flakes
- 3 tablespoons capers, drained and chopped
- Calamata olives, pitted and chopped (a handful)
- One 28-ounce can diced Italian tomatoes
- Flat-leaf parsley, coarsely chopped (a generous handful)
Spinach-Artichocke French Bread Pizza
By nikkiasse
Preheat the oven to 400°
- 1 baguette, quartered
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil (EVOO)
- 1 onion, finely chopped
- 3 cloves garlic, finely chopped Salt and pepper
- 3 tablespoons flour
- 1-1/2 cups milk 1 pinch nutmeg
- Two 10-ounce boxes frozen spinach, thawed and squeezed dry
- One 9-ounce box frozen artichoke hearts, thawed
- 1/2 cup grated parmigiano-reggiano cheese
- 2 cups shredded mozzarella or provolone cheese
- 2 tablespoons finely chopped fresh thyme
Paella Valencia
By nikkiasse
Heat oil in a large nonstick skillet over medium-high heat
- 1 tablespoon olive oil
- 3/4 pound peeled and deveined large shrimp
- 3/4 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 1/2 cup thinly sliced Spanish chorizo sausage (about 2 ounces)
- 2 (2-ounce) skinless, boneless chicken thighs, quartered
- 1 cup chopped onion
- 3 garlic cloves, minced
- 1/2 cup chopped tomato
- 1 tablespoon capers, drained
- 1/4 teaspoon saffron threads, crushed
- 1 cup Arborio rice or other short-grain rice
- 2/3 cup white wine
- 1 (14-ounce) can fat-free, less-sodium chicken broth
- 1/2 cup frozen green peas
- 1/4 cup water
- 18 mussels (about 3/4 pound), scrubbed and debearded
- 2 1/2 tablespoons chopped bottled roasted red bell pepper
- 2 tablespoons chopped fresh cilantro
Sophisto Joes
By nikkiasse
Purée tomatoes in a blender
- 1 (14 1/2-ounce) can whole tomatoes in juice, drained
- 1 large onion, chopped
- 4 garlic cloves, finely chopped
- 2 tablespoons unsalted butter
- 1 medium carrot, finely chopped
- 1 celery rib, finely chopped
- 1 1/2 lb ground beef chuck
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 cup dry red wine
- 2 tablespoons Worcestershire sauce
- 1 1/2 tablespoons packed brown sugar
- 4 kaiser rolls, split
Chicken "Saltimbocca": Saltimbocca di Pollo
By nikkiasse
Season the flour with salt and pepper
- 1 cup all purpose flour
- Salt and pepper
- 4 (8-ounce) chicken breasts
- 4 large slices prosciutto
- 4 large sage leaves, plus 20 smaller leaves
- 2 cups plus 4 tablespoons extra-virgin olive oil
- 4 shallots, thinly sliced
- 1/2 pound oyster mushrooms, sliced into 1/4-inch pieces
- 1 cup Marsala wine
- 1/2 cup chicken stock
- 2 tablespoons butter
- 1 bunch Italian parsley, chopped to yield 1/4 cup
Beef Tenderloin Steaks with Smoky Bacon-Bourbon Sauce
By nikkiasse
Boil wine and garlic in heavy medium saucepan until reduced to 1/2 cup, about 15 minutes
- 1 1/2 cups dry red wine
- 3 garlic cloves, chopped
- 1 3/4 cups canned beef broth
- 1 1/4 cups canned low-salt chicken broth
- 1 1/2 tablespoons tomato paste
- 1 bay leaf
- 1 fresh thyme sprig
- 8 ounces bacon, cut into 1/4-inch pieces
- 1 tablespoon all purpose flour
- 1 tablespoon butter
- 4 1-inch-thick beef tenderloin steaks
- 1 tablespoon bourbon
Sicilian Chicken
By nikkiasse
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each breast half to 1/2-inch thic...
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 3 tablespoons all-purpose flour
- 1/2 cup dry white wine
- 1/2 cup sliced Sicilian olives
- 1/4 cup golden raisins
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried oregano
- 1 (14.5-ounce) can diced no-salt-added tomatoes, undrained
- 1/4 cup chopped fresh basil
Sicilian Chicken
By nikkiasse
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each breast half to 1/2-inch thic...
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 3 tablespoons all-purpose flour
- 1/2 cup dry white wine
- 1/2 cup sliced Sicilian olives
- 1/4 cup golden raisins
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried oregano
- 1 (14.5-ounce) can diced no-salt-added tomatoes, undrained
- 1/4 cup chopped fresh basil
Shrimp and Sausage Paella
By nikkiasse
Cook rice in boiling water 7 minutes
- 3 (3 1/2-ounce) bags boil-in-bag long-grain rice
- 1 cup frozen green peas
- 1/4 cup hot water
- 1/4 teaspoon saffron threads
- 1 cup (4 ounces) thinly sliced Spanish chorizo sausage
- 1 1/2 pounds medium shrimp, peeled and deveined
- 1 teaspoon bottled minced garlic
- 1/2 teaspoon paprika
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon crushed red pepper
- 1 (14.5-ounce) can diced tomatoes with green pepper and oregano