Recipes by Susan Magrini

United States Chef

	Millet Grits with BBQ Shrimp, NOLA Style by Susan Magrini The last time I made Crescent City BBQ Shrimp (New Orleans style) I used Emeril's recipe and let's face it, it was loaded with butter. It was wonderful but there had to be a better way so I took a shot at creating a lighter version with all the taste but way low in fat.I almost forgot about a container of Butter Buds in my pantry. Not…	1 vote 353 views
	Cream of Cauliflower Soup - I Think? by Susan Magrini Cream of Cauliflower Soup - I Think?There is no cream in this soup, if you don't count the butter (butter is made from cream and used here as a garnish).I think it should be called Creamy Cauliflower Soup but this is not my recipe. I was testing it for Cook's Illustrated Magazine. We are asked nicely not to blog about the tests until…	1 vote 265 views
	You Call It Salsa, I Call It Salsa Fresca by Susan Magrini You Call It Salsa, I Call It Salsa FrescaCouple month's ago I posted a recipe for these and the green pepper salsa was the clear winner of this dinner.Last night I prepared chicken & pepper quesadillas and although I like quesadillas, I really wanted to make a batch of green pepper salsa again so I could snap a decent pic and post the…	1 vote 296 views
	Deviled Egg Salad by Susan Magrini Deviled Egg SaladIt's no secrest The Nudge adores eggs. I would say love but that word is so overused in relation to food ingredients and now that I think of it adore isn't all that great either.So how do you describe a food you could eat every day for the rest of your life?Smashingly…	1 vote 348 views
	Conchiglie Bolognese by Susan Magrini I think shells have to be up there with wagon wheels as one of kids favorite pasta shapes. I was always a corkscrew kid but The Nudge, well, he loved his shells. I guess a shrink would say that just about described our marriage. I'm a screwball and he's a hugger.I noticed that he's been requesting his fav for some time now but not a…	1 vote 220 views
	Classic Cheese Soufflé by Susan Magrini Rounding out our week of egg dishes, I made Julia Child's Classic Cheese Soufflé using Cheddar instead of the traditional Gruyere.OK, this post is a very good lesson of what NOT to do and I want you to benefit from my mistake.While the actual making of a soufflé is extremely easy, there can be a few areas where things can go wrong. Do…	1 vote 385 views
	Chicken Ossobucco-Style by Susan Magrini Chicken Ossobucco-StyleGoing on vacation for two weeks poses a separate list of potential problems then just popping off for seven days. You need enough clothing and undies for 14 days. You have to make sure you hire a house/animal sitter because asking your neighbor for a 14 day favor just ain't gonna cut it, and you have to make…	1 vote 332 views
	Elegant Ham and Cheese Sandwich by Susan Magrini Elegant Ham and Cheese SandwichI would have to say that for a very simple dish of simple ingredients this was good enough for a company brunch, say, Mother's Day or even Father's Day. It can be assembled up to two days before the actual eating day and if you need too, it can be baked and reheated quite successfully.There is enough…	1 vote 436 views
	Seafood Pasta with Dill-Cream Sauce by Susan Magrini Seafood Pasta with Dill-Cream SauceI found this recipe the other day from an old note card recipe file that I filled over 25 years ago. It's been fun going through the contents and gave me an insight into the dishes that intrigued me back then.This dish is a loose translation of that recipe that apparently I made once to rave reviews…	1 vote 562 views
	Stuffed Cabbage Cannelloni by Susan Magrini Stuffed Cabbage CannelloniWhile I love stuffed cabbage, The Nudge will turn his nose up when I mention it. You know that look, "what, agaaaainnnn?"I thought if I twisted it up a bit, I might get him to change his mind.Traditional stuffed cabbage uses ground meat, rice and raisins and can be high in fat (the rice soaks up the fat from…	1 vote 363 views