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Recipes
Southwest Chicken Panini
By á-47
Brush ciabatta rolls with oil
- 2 ciabatta rolls, split
- 1 Tbsp. olive oil
- 2 Tbsp. Chipotle Mayonnaise
- 4 oz. roasted chicken breast, thinly sliced
- 2 oz. pepper Jack cheese, thinly cheese
- 4 thin slices tomato
- 4 thin slices red onion
- pinch salt
- pinch pepper
Chicken Tarragon Salad
By á-47
In a large bowl, stir together the mayonnaise, milk, salt and pepper and tarragon until smooth
- 1/3 cup mayonnaise
- 2 Tbsp. milk 9or buttermilk)
- 1/2 tea. salt
- 1/4 tea. pepper
- 1 tea. chipped fresh tarragon or 1/4 tea. dried
- 2 1/2 cups cubed cooked chicken
- 1 cup seedless red grapes, halved
- 1 cup frozen tiny peas, thawed
- 2 large peaches, peeled, pitted and chopped
- 1 cup toasted pecan halves
- Crumbled cooked bacon
- lettuce leaves (optional)
aDressing: Buttermilk Cayenne Dressing
By á-47
In a small bowl, add buttermilk, mayo, scallions, cayenne, pepper, salt and celery seeds
- 1/2 cup buttermilk
- 1 Tbsp. mayonnaise
- 2 tea. chopped scallions (white and light green parts only)
- 1/2 tea. cayenne powder
- 1/2 tea. pepper
- 1/4 tea. salt
- 1/4 tea. celery seeds
Beer & Cheese Potato Soup
By á-47
In a 3-4 qt. slow cooker, combine potatoes, onion, celery, carrot, garlic and pepper; stir gently to mix
- 2 lb. (6 medium) russet potatoes, peeled, chopped (6 cups)
- 1 medium onion, chopped (1/2 cup)
- 1 medium stalk celery, chopped (about 1/2 cup)
- 1 medium carrot, finely chopped (about 1/2 cup)
- 1 garlic clove, minced
- 1/4 tea. pepper
- 1 (14 oz) can chicken btroth
- 1 (12 oz) can beer
- 8 oz. (2 cups) shredded Cheddar and American cheese blend
- 1/2 cup whipping cream
Beans - Chorizo and Beans
By á-47
In a medium sized skillet, cook chorizo until it crumbles for about 10-15 minutes and drain if necessary
- 1/2 pkg. (5 oz) Cacique Pork Chorizo
- 2 Tbsp. Ranchero Queso Fresco, crumbled
- 1 cup onion, diced
- 1 fresh jalapeno, diced
- 1 large can pinto beans
Spicy Brittle
By á-47
Spray a large sheet pan with nonstick baking spray
- 2 cups sugar
- 1/2 cup corn syrup
- 1/4 cup butter
- 1 tea. salt
- 1 te. cayenne pepper
- 1 tea. baking soda
- 3 cups salted, dry-roasted peanuts
Pork Chops - w/ Orange Dijon sauce
By á-47
Sprinkler both sides of chops lightly with salt and pepper
- 6 boneless pork sirloin chops, cut 1" thick (about 2 lb. total)
- salt
- pepper
- 1/2 tea. dried thyme, crushed
- 1 cup orange marmalade
- 1/3 cup Dijon mustard
- 1/4 cup water
Chicken - Garlic Balsamic Chicken Kebabs
By á-47
In a blender, combine the olive oil, vinegar, wine, hot sauce, hoisin, garlic, salt, peppercorns and ginger
- 1/4 cup olive oil
- 1/4 cup whilte balsamic vinegar
- 1/4 cup dry white wine
- 1/2 tea. hot sauce
- 2 Tbsp. hoisin sauce
- 4 cloves garlic
- 1/2 tea. salt
- 1/2 tea. peppercorns
- 1 Tbsp. grated fresh ginger
- 1 1/4 lb. boneless, skinless chicken breasts, cut into 1" pieces
- 1 large red onion, cut into bite-size chunks
Rhubarb Raspberry Cobbler (in 6 - 4 oz. ramekins)
By á-47
Preheat oven to 375 degrees
- BISCUIT TOPPING:
- FILLING
- 2 cups chopped rhubarb
- 1/2 cup red raspberries
- 1 tea. fresh lemon juice
- 1 ./4 tea. almond extract
- 6 Tbsp. sugar
- 1 tbsp. cornstarch
- 1/8 tea. salt
- 1 cup flour
- 1 tea. baking powder
- 2 Tbsp. sugar
- 1/8 tea. salt
- 4 Tbsp. cold butter, cubed
- 4 tbsp. buttermilk, plus extra to brush top of biscuit
Coleslaw - Creamy
By á-47
In a large bowl, wh8isk mayonnaise, sour cream, vinegar, mustard, salt and pepper until blended
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 3 Tbsp. rice vinegar
- 1 Tbsp. Dijon mustard
- 1 tea. salt
- 1/2 tea. pepper
- 9 cups shredded green cabbage
- 3 cups shredded red cabbage
- 2 large carrots, peeled and grated
- 2 green onions, thinly sliced