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Recipes
Lentil Salad with Pecans, Cranberries and Feta Cheese
By á-47
Rinse and pick over the lentils
- 1/4 cup green French lentils
- 1 tea. minced garlic
- 2 tbsp. minced shallots
- 1 tea. salt
- 1/4 cup pecans, toasted and chopped
- 1/4 cup dried cranberries
- 1/4 cup crumbled feta cheese
- 1 Tbsp. freshly squeezed lemon juice
- 1 Tbsp. red wine or cider vinegar
- 1 Tbsp. extra virgin olive oil
- salt and pepper to taste
Spaghetti Squash with Cinnamon and Cranberries
By á-47
Preheat oven to 400 degrees
- 1/2 spaghetti squash, seeds and strings removed
- 1 cup water
- 1 ta. salt
- 3 Tbsp. firmly packed brown sugar
- 1/2 tea. cinnamon
- 2 Tbsp. butter, cut into small pieces
- 1/2 cup fresh or frozen cranberries
- 1 Tbsp. maple syrup
Creamed Cabbage Soup
By á-47
In a large pot, combine broth, celery, cabbage, onion, and carrot and bring it to a boil Reduce heat; cover and si...
- 2 (14.5 oz) cans chicken broth
- 2 ribs celery, chopped
- 1 med. head cabbage, shredded (approx. 3#)
- 1 medium onion, chopped
- 1 carrot, chopped
- 1/4 cup butter
- 3 Tbsp. flour
- 1 tea. salt
- 1/4 tea. pepper
- 2 cups light cream
- 1 cup milk
- 2 cups cubed, fully cooked ham
- 1/2 tea. dried thyme
Tiliapia - Baked with Mustard-Cheese Sauce
By á-47
Place fish in a greased 7x11 baking dish
- 4 Tilipia fillets (4 oz each)
- 1 Tbsp. butter, melted
- 2 Tbsp. dry bread crumbs
- 1 Tbsp. flour
- 3/4 cup 2% milk
- 1/2 cup shredded cheddar cheese
- 1 1/2 tea. Dijon mustard
Breasts - Southwest Chipotle Chicken
By á-47
Preheat oven to 450 degrees
- 1 can (15 oz) black beans, rinsed and drained
- 1 1/2 cups frozen yellow corn
- 1 cup grape tomatoes
- 1/2 red onion, chopped into 1/2" pieces
- 3/4 cup chipotle marinade, divided
- 4 boneless, skinless chicken breasts
Beef Stew a la Chili Colorado
By á-47
Heat oil in stock pot over medium-high heat
- 2 Tbsp. oil
- 1 1/2 lb.s boneless beef chuck roast, cut into 1" cubes
- 1 tea. pepper
- 1/3 cup flour
- 1 cup chopped onion
- 2 garlic cloves, minced
- 1 28-oz. can red chile sauce (or two 12-14 oz. bottles)
- 1 4.5 oz. can chopped green chiles
- 2 cups peeled, diced potatoes
- 2 14.5 oz. cans whole tomatoes, undrained, chopped
- 1 cup sour cream, optional
- 1 cup shredded cheddar, optional
Queso Fundido w/ bacon and chiles
By á-47
Cook bacon and crumble. Reserve 1 Tbsp
- 4 slices bacon
- 1 poblano, seeded and chopped
- 1 garlic clove, minced
- 4 oz. cream cheese
- 8 oz. Mexican style shredded four cheese
Tarts - Mini Taco Bites (in wonton wrappers)
By á-47
Lightly spray mini muffin pan
- 1 pkg. wonton wrappers
- butter flavored cooking spray
- 18 oz. prepared taco meat
- finely shredded cheese
- finely shredded lettuce
- diced tomatoes or salsa
Corn - Pickled Corn (makes 1 qt)
By á-47
Combine first 7 ingredients in a 1 qt
- 2 small dried chiles
- 1 seeded thinly sliced jalapeno
- 1/4 thinly sliced medium red onion
- 2 cups corn kernels (from 2 ears)
- 1/4 fresh cilantro leaves
- 1/4 cup fresh lime juice
- 1/4 tea. black pepper
- 1/2 cup white wine vinegar or apple cider vinegar
- 2 tea. salt
- 1 tea. sugar
- 3/4 cup water
Saucy Cranberry Orange Chicken
By á-47
Heat the oil in a 10" skillet over medium-high heat
- 1 Tbsp. vegetable oil
- 4 skinless, boneless chicken breast halves (about 1 lb.)
- 1/4 cup orange juice
- 1/4 cup cranberry juice
- 1 can cream of mushroom soup
- 1 Tbsp. dried cranberries
- 1 Tbsp. chopped fresh sage leaves or 1 tea. ground sage
- 1/8 tea. black pepper
- 4 cups hot cooked instant white rice
- sliced green onions