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Recipes
Salmon - Firecracker Grilled Alaska Salmon
By á-47
1. Place salmon filets in a medium, nonporous glass dish
- 8 (4 ounce) fillets salmon
- 1/2 cup peanut oil
- 4 tablespoons soy sauce
- 4 tablespoons balsamic vinegar
- 4 tablespoons green onions, chopped
- 3 teaspoons brown sugar
- 2 cloves garlic, minced
- 1 1/2 teaspoons ground ginger
- 2 teaspoons crushed red pepper flakes
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
Pork Loin - Roasted w/ Apples
By á-47
Preheat oven to 400 degrees
- 1/2 cup Mama Francesca Parmesan, Asiago & Romano
- 1/4 cup honey
- 1/4 Dijon mustard
- 3 lb. pork loin roast
- 1 stock butter
- 4 small apples, cut in half and cored
- 4 sprigs rosemary
- salt and pepper to taste
Carrots - Marmalade Candied Baby Carrots
By á-47
Cook carrots, set aside. Combine marmalade, brown sugar and butter in a saucepan; cook until reduced to 1/2 cup
- 2/3 cups orange marmalade
- 3 Tbsp. brown sugar
- 2 Tbsp. butter
- 1/2 cup chopped pecans
- 1 tea. rum extract
- 2 lbs. baby carrots
Chicken - Tequila Lime Chicken
By á-47
Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large b...
- 1/2 cup gold tequila
- 1 cup freshly squeezed lime juice (5 to 6 limes)
- 1/2 cup freshly squeezed orange juice (2 oranges)
- 1 tablespoon chili powder
- 1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
- 1 tablespoon minced fresh garlic (3 cloves)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 whole (6 split) boneless chicken breasts, skin on*
Stacked Quesadilla Torte
By á-47
Preheat oven to 350 degrees
- 1 1/2 lbs. ground beef or turkey
- 1 tea. salt
- 2 cans (10 oz. each) red enchilada sauce
- 1 cup salsa
- 8 (9-10") flour or wheat tortillas
- 2 cups fresh or frozen corn kernels
- 1/2 cup chopped cilantro
- 2 cans (14 oz. each) black or pinto beans, rinsed and drained
- 1 cup thinly sliced green onions
- 4 oz. Monterey Jack cheese, shredded
- 8 oz. Cheddar cheese, shredded
- Additional cheese and sliced green onions, optional
Pasta Bean Soup
By á-47
In a Dutch oven, saute the onion, carrot and celery in oil until crisp-tender
- 1 large onion, chopped
- 1 large carrot,chopped
- 1 celery rib, chopped
- 2 Tbsp. olive oil
- 3 garlic cloves, minced
- 4 cups chicken broth
- 3/4 cups uncooked small pasta shells
- 2 tea. sugar
- 1 1/2 tea. Italian seasoning
- 1/4 tea. crushed red pepper flakes
- 2 cans (15 oz each) white kidney or cannellini beans, rinsed and drained
- 1 can (28 oz) crushed tomatoes
- 3 Tbsp. grated Parmesan cheese
Sausage & Bacon Breakfast Quiche
By á-47
Preheat oven to 350 degrees
- 1 1/2 cups shredded Cheddar or Monterey Jack cheese
- 1 Tbsp. flour
- 4 eggs, lightly beaten
- 1 1/2 cups whole milk or half-and-half
- 4 slices bacon, cooked and crumbled
- 3/4 to 1 cup bulk breakfast sausage, cooked and crumbled
- 1 unbaked 9" deep-dish pie crust
Chipotle Biscuits
By á-47
Follow package instructions for thawing dough
- 1 lb. bread dough
- 2 chipotle peppers, finely chopped
- 1 Tbsp. dried chopped onions
- 1/4 cup butter, melted
- chipotle seasoning/rub to taste
Cabbage Soup, Savory Cabbage
By á-47
Saute carrots and leeks in butter until soft but not brown
- 1 Tbsp., butter
- 1 cup diced carrots
- 2 leeks, white and light green parts, cleaned and cut into half moons
- 1 small savory cabbage, thin sliced (about 1 1/2 lb)
- 7 cups chicken broth
- Kielbasa or sausage cut into half moons
- salt and pepper (1/4 to 1/2 tea. each)
- 1/4 cup heavy cream
- 3 Tbsp. parsley
Salmon Rub - Captain Jack's Salmon Rub
By á-47
Place the salmon fillets in a baking dish
- 2-3 lb. salmon fillets (skinless)
- RUB
- 2 Tbsp. salt
- 3 Tbsp. brown sugar
- 2 Tbsp. dried parsley
- 1 Tbsp. garlic powder
- 1 Tbsp paprika
- 1 Tbsp. pepper
- 1 Tbsp. dill weed
- 1 tea. ground coriander
- 1 tea. cumin