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Recipes
Avocado Bruschetta with Balsamic Reduction
By bea1085
Preheat oven to 350 degrees F
- 1 baguette, thinly sliced
- 1/4 cup olive oil, divided
- 1/2 cup balsamic vinegar
- 2 tablespoons brown sugar
- 2 cups cherry tomatoes, halved
- 1 avocado, halved, seeded, peeled and diced
- Kosher salt and freshly ground black pepper, to taste
- 1/4 cup basil leaves, chiffonade
Moroccan Carrot-Blood Orange Salad
By bea1085
Heat oven to 425 degrees
- 1 pound carrots (about 8 medium), peeled and trimmed
- 1 teaspoon whole cumin seed
- 1 teaspoon whole coriander seed
- 1 teaspoon whole fennel seed
- 1/4 cup extra-virgin olive oil
- 1 teaspoon coarse kosher salt, more to taste
- Large pinch cayenne
- 4 medium blood oranges
- 2 garlic cloves, minced
- 2 teaspoons fresh lemon juice, more to taste
- 2 cups baby arugula
- 1/4 cup pitted, oil-cured olives, roughly chopped
Wild Herb Ravioli
By bea1085
Melt 1 tablespoon butter in a medium skillet over medium heat
- 3 tablespoons unsalted butter, divided
- 1½ ounces chickweed or spinach, stems removed (2 cups)
- 1 ounce deadnettle or henbit tops, including flowers, or spinach, stems removed (1½ cups)
- 1 ounce wild garlic greens or chives, cut into ½- to 1-inch lengths (¾ cup), plus more for garnish
- Coarse salt and freshly ground pepper
- 2 ounces ricotta cheese (¼ cup)
- 2 ounces freshly grated Parmesan (½ cup),
- plus more for sprinkling
- 18 egg-roll wrappers (about 8 inches square)
- 1 tablespoon olive oil
Seafood Paella
By bea1085
Preheat oven to 450°F. Heat olive oil in heavy large pot over medium-high heat
- 1 tablespoon olive oil
- 5 bacon slices, chopped
- 1 3 1/2-pound whole chicken, cut into 8 pieces
- 2 cups chopped onions (about 2 medium)
- 4 garlic cloves, minced
- 2 cups long-grain white rice
- 1 7-ounce jar roasted sliced pimientos with juice
- 1/2 teaspoon crushed saffron threads
- 2 cups bottled clam juice
- 1 1/2 cups chicken stock or canned low-salt chicken broth
- 1 pound large uncooked shrimp, peeled, deveined
- 1 pound cleaned squid, bodies cut into 1/2-inch rings
- 1 dozen clams, scrubbed
- 1 dozen mussels, scrubbed, debearded
- 1 cup frozen green peas, thawed
- Lemon wedges
Friday’s Mudslide
By bea1085
Crush ice cubes in blender
- 1½ ounces vodka
- 1½ ounces Baileys Irish Cream
- 1½ ounces Kahlua
- 8 ice cubes
- 1½ ounces cream
- 1 scoop vanilla ice cream
- 2 scoops chocolate ice cream
Cajun Chicken Pasta on the Lighter Side
By bea1085
Prep all your vegetables. In a small blender make a slurry by combining milk, flour and cream cheese
- 8 ounces uncooked linguine (I used Dreamfields)
- 1 pound chicken breast strips
- 1-2 tsp Cajun seasoning (or to taste)
- 1 tbsp olive oil
- 1 medium red bell pepper, thinly sliced
- 1 medium yellow bell pepper, thinly sliced
- 8 oz fresh mushrooms, sliced
- 1/2 red onion, sliced
- 3 cloves garlic, minced
- 2 medium tomatoes, diced
- 1 cup fat free low sodium chicken broth
- 1/3 cup skim milk
- 1 tbsp flour
- 3 tbsp light cream cheese
- fresh cracked pepper
- 2 scallions, chopped
- salt to taste
- Smart Balance cooking spray
OLIVE OIL, GARLIC, CHIVES AND ROMANO CHEESE MASHED POTATOES
By bea1085
n a medium size saucepan, put diced potatoes, peeled garlic cloves and water and bring to a boil
- 2 lbs or 3 large potatoes, scrubbed, peeled and diced large
- 6 cups water (to boil the potatoes)
- 1 teaspoon salt (to add in boiling water to cook the potatoes)
- 4 cloves garlic, ends snipped and peeled
- 1/4 cup extra virgin olive oil
- 1/2 cup evaporated milk
- 1/3 cup grated Romano cheese (or can use Parmesan cheese for substitute)
- 1 teaspoon fresh cracked black pepper
- 2 tablespoons chopped chives
- salt (optional and according to taste)
fettuccine alfredo
By bea1085
Cook fettuccine following package directions, about 10 minutes
- 1 pound fettuccine
- 1 cup frozen peas, thawed
- 1 small sweet red pepper, cored, seeded and thinly sliced
- 1/2 cup
- fat-free half-and-half
- 1/3 cup
- heavy cream
- 2 tablespoons
- unsalted butter
- 1 teaspoon
- garlic powder
- 3/4 teaspoon
- salt
- 1/4 teaspoon
- black pepper
- see savingsOn Sale 4 tablespoons
- reduced-fat cream cheese
- see savingsOn Sale 3/4 cup
- grated Parmesan cheese
- 1/4 cup
- parsley, chopped
Layered Peanut Butter Brittle Ice Cream Pops
By bea1085
Spoon 1 tablespoon of the peanut brittle into each paper cup
- 1 cup finely crushed peanut brittle
- 8 five-ounce paper cups
- 1 quart vanilla ice cream
- 8 Tablespoons smooth or crunchy peanut butter
- 8 plastic spoons
Basil Pesto
By bea1085
Add all the ingredients except oil to your food processor and pulse it a few times
- 2 cups packed basil leaves, 2 gloves garlic, 1/4c toasted pine nuts, 2/3c extra virgin olive oil, 1/2c pecorino romano cheese and kosher salt & pepper to taste.