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Recipes
Honey Mustard Chicken
By á-47
Heat the butter in a 10" skillet over medium heat
- 1 Tbsp. butter
- 4 skinless, boneless chicken breast halves (about 1 lb)
- 1 can cream of chicken soup
- 1/4 cup mayonnaise
- 2 Tbsp. honey
- 1 Tbsp. spicy brown mustard
- 4 cups hot cooked rice
Pear and Blue Cheese Salad
By á-47
Place the salad greens in a large bowl
- *Dressing:
- 1 (10 ounce) bag mixed field greens
- 1/2 cup sliced red onion (optional)
- 1 Bosc pear, cored and sliced
- 1/2 cup chopped candied pecans (Spicy Mixed Nuts recipe)
- 1/2 cup crumbled blue cheese
- 1/4 cup dried cherries or cranberries
- Rotisserie Chicken from Supermarket, torn
- 1/4 cup maple syrup
- 1/3 cup apple cider vinegar
- 1/2 cup mayonnaise
- 2 tablespoons packed brown sugar
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup walnut or olive oil
Chicken - One Pot Chicken w/ Sausage and Potatoes
By á-47
In a large Dutch oven heat oil over med-high
- 2 tea. extra virgin olive oil
- 1/2 lb. sweet Italian sausage, casings removed, broken into 3/4" pieces
- 2 bone-in chicken breast halves (1 1/2# total), skin removed; halved
- coarse salt and ground pepper
- 1 yellow onion, diced medium
- 1 lb. waxy potatoes, halved or quartered if large
- 3 stalks celery, cut into 1 1/2" pieces, plus leaves for garnish
- 2 Tbsp. red-wine vinegar
- 1 Tbsp. fresh oregano leaves
Jalapenos - Stuffed with cheese and bacon
By á-47
Cut the jalapenos in half lengthwise; remove seeds and membranes
- 25 medium fresh jalapenos
- 1 pkg. (8 oz) cream cheese, softened
- 3 cups (12 oz) finely shredded cheddar cheese
- 1 1/2 tea. Worcestershire sauce
- 4 bacon strips, cooked and crumbled
Peppery Peach Suace
By á-47
makes 8 half pints
- 4 lb. fresh peaches or three 16-oz. pkgs frozen unsweetened peach slices
- 2 cups sugar
- 1 can (5 1/2 oz) peach or apricot nectar
- 1/4 cup cider vinegar
- 1 Tbsp. lemon juice
- 1 fresh hot jalapeno or habanero (1 Tbsp)
- 1/2 tea salt
- 2 cloves garlic, minced
- 1 1/2 cups fresh raspberries
aDressing: Sweet & Sour Salad Dressing
By á-47
Blend or process ingredients until smooth and light pink
- 3/4 cup sugar
- 1 small onion, grated
- 1 tea. brown mustard
- 1/2 cup red wine vinegar
- 3 cups vegetable oil
Queso Fundito - Fiery
By á-47
Preheat oven to 350 degrees
- 8 oz. chorizo
- 1/4 cup onion, chopped
- 1 chile pepper of your choice, 1/2 minced and 1/2 sliced
- butter
- 8 oz. mozzarella
- 4 oz. queso fresco
aDressing: Classic French Dijon
By á-47
Stir together all ingredients, except oil
- 1/3 cup white wine vinegar
- 1/2 tea. each salt and pepper
- 1 Tbsp. Dijon mustard
- 1 tea. sugar
- 2 tea. chopped thyme leaves or tarragon
- 1/2 cup extra virgin olive oil
Breakfast Casserole w/ chorizo
By á-47
Crumble chorizo into a large skillet; cook over medium heat for 6-8 minutes or until fully cooked
- 1 lb. uncooked chorizo
- 9 eggs
- 2 1/2 cups2% milk
- 1 Tbsp. ground mustard
- 1 tea. cayenne pepper
- 1 pkg. (28 oz) frozen O'brien potatoes
- 2 cups (8 oz)shredded mMonterey Jack cheese
- 1 jar (16 oz) black bean and corn salsa
Bacon, Tomato and White Bean Soup
By á-47
In a medium dutch oven, heat 1 Tbsp
- 1 Tbsp. EVVO, plus more for drizzling
- 1/3 lb. bacon, chopped
- 2 red or white onions, finely chopped
- 3-4 cloves garlic, thinly sliced
- 1 fresno chile pepper, thinly sliced
- 2 large bay leaves
- 2 Tbsp. chopped fresh thyme
- salt and pepper
- 1 can (28-32 oz) san marzano tomatoes
- 2 cups tomato puree
- 2 cups chicken broth
- 1 can (15 oz) cannelini (white beans), drained
- grated pecorino-romano, for sprinkling