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Recipes
Potatoes - Scalloped (the ones Paul liked Easter)
By á-47
Butter 8x8" dish. Preheat oven to 325 degrees
- 1 1/2 lb. potatoes (about 6 small)
- 1 tea/ flour
- 1 1/2 cups whipping cream
- 1 Tbsp. chives, chopped
- 1/2 cup parmesan, shredded
- 1 1/4 cup extra sharp cheddar, shredded
- pinch cayenne pepper
- extra parmesan and cheddar cheese for topping
- bacon pieces, cooked crisp for topping
Lemon Bread
By á-47
In a large bowl, cream butter and sugar until light and fluffy
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 Tbsp. lemon juice
- 1 Tbsp. grated lemon peel
- 1 1/2 cups flour
- 1 tea. baking powder
- 1/8 tea. salt
- 1/2 cup 2% milk
- GLAZE
- 1/2 cup confectioners' sugar
- 2 Tbsp. lemon juice
Squash - Cheesy Stuffed Butternut Squash
By á-47
1. Heat oven to 425ºF. 2
- 1 butternut squash (2 lb.)
- 1 cup water
- 3/4 cup Shredded Sharp Cheddar Cheese
- 1/2 cup Sour Cream
- 1 Tbsp. chopped fresh chives
- 1/8 tsp. smoked paprika
- 6 RITZ Crackers, crushed (about 1/4 cup)
- 1 Tbsp. butter, melted
Marinade - Margarita for Chicken
By á-47
Mix all in bowl. Place in ziplock bag and refrigerate for at least 2 hours, or overnight
- 1/4 cup olive oil
- 1/4 cup red onion, minced
- 1/4 cup chopped cilantro
- 2 Tbsp. lime juice
- 1 Tbsp. tequila
- 1 clove garlic, minced
- 1/2 tea. lime zest
Tarts - Kicked Up Brie Cups
By á-47
Fill each of 30 mini phyllo cups with 1/2 teaspoon each Brie cheese and pepper jelly
- 30 mini phyllo cups
- 1/2 teaspoon each Brie cheese and pepper jelly (o r jalapeno jelly)
- Fresh parsley leaf.
Southwest Green Chile Cheese Log
By á-47
Combine the chile and cheeses in a bowl and mix well
- 1/2 cup chopped green New Mexico chiles, roasted and peeled
- 1 8 oz. pkg. cream cheese, softened
- 1/4 cup crumbled blue cheese
- 2 Tbsp. ground red New Mexico chile
- 3/4 cups pecans, finely chopped
Southwest Bean Salad
By á-47
In a bowl, combine beans, celery, onion, tomato and corn In a small bowl, combine salsa, oil, lime juice, chili po...
- DRESSING:
- 1 can kidney beans, rinsed and drained
- 1 can black beans, rinsed and drained
- 1 can garbanzo beans, rinsed and drained
- 2 celery ribs, sliced
- 1 medium red onion, diced
- 1 medium tomato, diced
- 1 cup frozen corn, thawed
- .
- 3/4 cup thick and chunky salsa
- 1/4 cup vegetable oil
- 1/4 cup lime juice
- 1 1/2 tea. chili powder
- 1 tea. salt
- 1/2 tea. ground cumin
Chicken with Green Beans and crumbled Feta Cheese
By á-47
Broil chicken with a dash of olive ole and lemon slices on top for 4-5 minutes
- 1 lb. skinless, boneless chicken breasts (about 2-4)
- 1 Tbsp. olive oil
- 1 lemon
- 6 oz. fresh green beans (1/2 cup per person)
- 1/2 cup feta cheese, crumbled
- 1 tomato, choopped
- 1/2 avocado (optional)
- salt and peppr
Pear Harvest Salad
By á-47
Divide spring mix among six plates
- 2 pkgs. (5 oz each) spring mix salad greens
- 4 cups cubed cooked turkey breast
- 2 medium pears, sliced
- 1 medium avocado, peeled and cubed
- 1/2 cup pomegranate seeds
- 1/2 small red onion, thinly sliced
- DRESSING
- 6 Tbsp. cider vinegar
- 1/4 cup olive oil
- 3 Tbsp. honey
- 1 tea. Dijon mustard
- 1/2 tea. salt
- 1/4 tea. pepper
- TOPPINGS
- 1/2 cup crumbled blue cheese
- 1/2 cup honey-roasted sliced almonds
Summer Orzo and Chicken Salad
By á-47
Cook pasta according to package directions
- 3/4 cup uncooked orzo pasta
- 1 lb. boneless, skinless chicken breasts, cut into 1" pieces
- 1 medium cucumber, choppd
- 1 small red onion, chopped
- 1/4 cup minced fresh parsley
- 2 Tbsp. lemon juice
- 1 Tbsp. olive oil
- 1 tea. salt
- 1/4 tea pepper
- 1/4 cup crumbled reduced-fat feta cheese