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Recipes
Beer Bread Mix (Gift in a Jar)
By á-47
Makes 1 qt
- 3 cups flour
- 3 Tbsp. sugar
- 1 1/2 Tbsp. baking powder
- 1 Tbsp. dried parsley flakes
- 1 Tbsp. dried sage
- 1 Tbsp. dried rosemary
- 1 Tbsp. dried thyme
- 1 1/2 tea. salt
aDressing: Chuys Creamy Jalapeno Dip or Dressing
By á-47
1. Mix everything together in food processor or blender
- 3/4 cup mayonnaise (can use low fat)
- 3/4 cup milk
- 1 (1 ounce) packet hidden valley ranch dressing mix
- 1 (4 ounce) can green chilies
- 3/4 cup pickled jalapeno pepper, chips
- 3 tablespoons cilantro
- 1/4 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon lime juice
Turkey leftovers - Zesty Turkey with Artichokes
By á-47
In a 5 qt. crock pot stir together the carrots, tomatoes, artichoke hearts, onion, olives and garlic until combined
- 2 cups frozen sliced carrots
- 1 can (14.5 oz) diced tomatoes, cut up
- 1 can (13.75 oz) quartered artichoke hearts, drained
- 1 medium onion, chopped
- 3/4 cup sliced black olives
- 8 whole peeled garlic cloves
- 1 boneless skinless turkey breast half
- salt and pepper
- 1 lb. linguica sausage links, sliced
- 3/4 cups chicken broth
- 1 can (6 oz) tomato paste
- 1/4 cup white wine
- 1 Tbsp. dried oregano
Mexican Chicken Salad
By á-47
IN a small bowl, whisk together olive oil, lime juice, cilantro, garlic, green onion, sugar and cumin
- 6 Tbsp. olive oil
- 1/4 cup lime juice
- 1/4 chopped fresh cilantro
- 2 garlic cloves, minced
- 1 green onion, minced
- 3/4 tea. sugar
- 1/2 tea. ground cumin
- .
- 1 lb. chicken breasts, thin sliced
- .
- 3 hearts of romaine, chopped (10 cups)
- 3 plum tomatoes, seeded and chopped
- 1 15.5 oz. can black beans, rinsed and drained
- 1 cup pepper jack cheese, shredded
- 1 cup frozen corn
Overnight Oatmeal (Cherry-Almond & Pumpkin-Fruit)
By á-47
CHERRY-ALMOND:Combine all and pour into a greased 3 qt
- CHERRY-ALMOND
- 4 cups vanilla almond milk
- 1 cup steel-cut oats
- 1 cup dried cherries
- 1/3 cup packed brown sugar
- 1/2 tea. salt
- 1/2 tea. cinnamon
- PUMPKIN SPICE-FRUIT
- 1 1/4 cups rolled oats
- 1/2 tea. salt
- 4 cups water
- 1 tea. pumpkin pie spice
- 1 cup dried fruit (raisins, cranberries or cherries)
- 1/2 cup maple syrup
Roasted Cumin and Chickpea Salad
By á-47
Heat a dry 8" skillet over medium heat
- 3/4 tea. cumin
- 2 Tbsp. lime juice
- 1/2 tea. salt
- 1/4 tea. pepper
- t Tbsp. extra-virgin olive oil
- 1/2 small red onion, chopped
- 1 celery rib, sliced
- 1 medium tomato, seeded and chopped
- 1 can chickpeas, rinsed and drained
- 1/4 cup crumbled feta
Asian Gren Bean Salad with Chicken
By á-47
Break linguine in half. Cook pasta according to package directions, omitting salt and fat; add beans during last 3...
- SALAD
- 3 oz. uncooked linguine
- cooked chicken
- 1 lb. green beans, trimmed
- 2 cups diagonally sliced celery
- 1 cup thinly sliced red bell pepper
- 1/2 cup sliced green onions
- 1/3 cup chopped fresh cilantro
- DRESSING
- 1/4 cup rice wine vinegar
- 1/4 cup soy sauce
- 2 Tbsp. dark sesame oil
- 2 tea. grated peeled fresh ginger
- 1/2 tea. sugar
- 1/4 tea. pepper
- 3 garlic cloves, minced
- 1 red jalapeno, seeded and finely chopped (about 1 Tbsp.)
Pumpkin and Carmelized Pecan Pie
By á-47
In a medium saucepan, caramelize the sugar over medium-high heat until it is dark gold
- 1/2 cup sugar
- 1/2 cup pecans
- 1 Tbsp. butter
- 1 (10") deep dish piecrust, preferably whole-wheat
- 1 cup canned pumpkin
- 3/4 cup whipping cream
- 1 egg
- 1/3 cup plus 1 tea. brown sugar
- 1/2 tea. vanilla
- 1/8 tea. ground cloves
- 12 tea. cinnamon
- 1/8 tea. nutmeg
- 1/8 tea. ginger
- 1 tea. salt
Chile Relleno Casseroles - individual
By á-47
Preheat oven to 400 degrees
- 2 (4 oz) cans diced green chiles, drained and patted dry
- 3/4 cup frozen corn, thawed and patted dry
- 4 green onions, thinly sliced
- 1 cup shredded Cheddar cheese
- 1 1/2 cup milk
- 6 egg whites
- 4 eggs
- 1/4 tea. salt
Smoky Pork Chile Verde
By á-47
Prepare grill for indirect heat
- RUB
- 1 Tbsp. salt
- 2 tea. chile powder
- 2 tea. dried oregano
- 1 tea. granulated garlic
- 1 tea. cumin
- 1 boneless pork shoulder (4-4 1/2 lb), trimmed of excess surface fat
- 8 medium tomatillos, husked and rinsed
- 1 can (7 oz) chopped green chiles with liquid
- 4 medium garlic cloves
- 1 small onion, roughly chopped
- 2 tea. dried oregano
- 3/4 cup dark Mexican beer
- 2 handfuls hickory wood chips, soaked in water for at least 30 minutes
- 1/4 cup cilantro, finely chopped
- 1 tea. Tabasco chipotle pepper sauce
- salt
- pepper
- steamed rice
- sour cream
- lime, cut into wedges