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Recipes
Greg's Rib Rub
By DaraD
Sweet and Spicy
- 3/4 Cup Brown Sugar
- 1/2 Cup Paprika
- 1 TBSP Black Pepper
- 1 TBSP Salt
- 1 TBSP Chili Powder
- 1 TBSP Onion Powder
- 1 tsp Cayenne Pepper
- 1 tsp Crushed Red Pepper flakes
Peach Balsamic Chicken Skillet
By DaraD
Nutrition Information* Serving Size 4 servings (1/4th recipe each) Calories 325 View complete nutrition informat...
- 2 tablespoons Pure Wesson® Canola Oil
- 4 boneless skinless chicken breasts (5 oz each)
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup sliced yellow onion
- 3 tablespoons balsamic vinegar
- 2 cups sliced firm ripe yellow peaches (2 cups = about 4 small)
- 1 can (14.5 oz each) Hunt's® Diced Tomatoes, drained
- 2 tablespoons thinly sliced fresh basil
Macaroni Salad
By DaraD
Whisk dressing ingredients until smooth
- Dressing:
- 1 Cup macaroni
- 3 hard boiled eggs, diced
- 2 green onions, chopped
- 1 TBSP sweet relish
- 2/3 C mayo
- 1 TBSP mustard
- 2 tsp sugar
- a little salt
- sweet pickle juice or milk to consistency
Recipe: The Best Pulled Pork in a Crock Pot!
By DaraD
Instructions In a medium size mixing bowl, mix together the first six ingredients (all of the spices) with a fork
- 3 tablespoons paprika
- 2 tablespoons salt (if desired, you can cut back on the salt by only using 1 tablespoon)
- 2 teaspoons black pepper
- 1 teaspoon cayenne pepper (if desired, you can cut back on the pepper by only using 1/2 teaspoon of cayenne)
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 cup honey
- 1/4 cup red wine vinegar
- 3 tablespoons olive oil
- 1 onion, peeled and cut in half
- 3 to 3 1/2 pounds pork shoulder, cut in half
Slow Cooker Chicken Korma
By DaraD
Cooking Light Slow Cooker Tonight, Oxmoor House 2012
- 2 pounds skinless, boneless chicken thighs, cut into bite-sized pieces
- 2 cups coarsely chopped onion (1 onion)
- 2 tablespoons minced peeled fresh ginger
- 2 teaspoons curry powder
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon crushed red pepper
- 4 garlic cloves, minced
- 2 cups (1/2-inch) cubed peeled baking potato
- 1 teaspoon salt
- 1 (14.5-ounce) can petite diced tomatoes, undrained
- 2 bay leaves
- 1 (3-inch) cinnamon stick
- 1/2 cup plain fat-free yogurt
- 4 cups hot cooked long-grain brown rice
- 1/4 cup chopped fresh cilantro
Coleslaw dressing
By DaraD
Combine all ingredients and whisk thoroughly
- 1/4 Cup Mayo
- 1/4 Cup Sugar
- 1 TBSP Red Wine Vinegar
- 2 dashes Celery Seed
Pork Tenderloin with Seasoned Rub
By DaraD
Preheat the oven to 450 degrees F
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried thyme
- Salt
- 1 1/4 pounds pork tenderloin
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
Turkey pozole soup with green chilies
By DaraD
Pour the oil into a large, heavy-bottomed pot and heat over medium heat
- 2 pounds ground turkey meat
- 1/4 cup olive oil
- 2 large onions, peeled and chopped
- 2 red peppers, seeded and chopped
- 1 jalapeño pepper, seeded and chopped
- 2 tablespoons ground cumin
- 2 tablespoons Ancho chili powder
- 4 cloves garlic, peeled & chopped
- 4 4.5 oz cans chopped green chilies
- 1 28 oz can crushed tomatoes
- 2 quarts chicken broth
- 2 cans golden or white hominy
- 1/4 cup roughly chopped cilantro leaves
- 1/2 cup chopped scallions
- Chopped jalepeno for topping, to taste
- Sour cream
- Sea salt and freshly ground black pepper
Corned Beef Hash with Poached Eggs
By DaraD
In a large bowl, mash 1 cup of the potatoes with a fork
- Eggs:
- 2 cups roughly chopped boiled red-skinned potatoes
- 2 cups diced cooked corned beef
- 1/4 cup corned beef cooking liquid or chicken broth
- 1/2 medium yellow onion, grated
- 1/2 clove garlic, mashed with a fork
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 tablespoon whole-grain mustard
- 1/4 teaspoon dried thyme
- Pinch nutmeg
- Freshly ground black pepper
- 1/4 cup plus 1 tablespoon unsalted butter
- 4 cups cold water
- 1/2 cup distilled white vinegar
- 1/2 teaspoon kosher salt
- 8 large eggs
Creamed Spinach
By DaraD
In a medium saute pan over medium-high heat, melt butter and then add the olive oil
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 Vidalia onion, minced
- 1 clove garlic, minced
- 2 bunches spinach, stemmed and chopped
- Salt and freshly ground black pepper
- 1/4 teaspoon freshly ground nutmeg
- 1/4 cup heavy cream