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Recipes
Garden Vegetable Soup
By jocelina84
Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat
- 4 tablespoons olive oil
- 2 cups chopped leeks, white part only (from approximately 3 medium leeks)
- 2 tablespoons finely minced garlic
- Kosher salt
- 2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
- 2 cups peeled and diced potatoes
- 2 cups fresh green beans, broken or cut into 3/4-inch pieces
- 2 quarts chicken or vegetable broth
- 4 cups peeled, seeded, and chopped tomatoes
- 2 ears corn, kernels removed
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup packed, chopped fresh parsley leaves
- 1 to 2 teaspoons freshly squeezed lemon juice
Acorn Squash Soup
By jocelina84
1. In a large saucepan, saute the onion and celery in butter
- 1 small onion
- 1/4 cup chopped celery
- 2 tablespoons butter or margarine
- 2 tablespoons all-purpose flour
- 1 teaspoon chicken bouillon granules
- 1/2 teaspoon dill weed
- 1/4 teaspoon curry powder
- dash cayenne pepper
- 2 cups chicken broth
- 1 (12 ounce) can evaporated milk
- 3 cups mashed cooked acorn squash
- salt and pepper to taste
- 5 bacon strips, cooked and crumbled
Corn Muffins
By jocelina84
1.In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt
- 3/4 cup all-purpose flour
- 3/4 cup yellow cornmeal
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 egg
- 2/3 cup buttermilk
- 3 tablespoons canola oil
- 1 cup whole kernel corn
Sweet Potato Casserole
By jocelina84
1) Cook and mash sweet potatoes
- 6-8 * 6-8 medium sized sweet potatoes
- 1/2 * 1/2 stick butter
- 2 * 2 beaten eggs
- 1/2 * 1/2 cup sugar
- 1/4 * 1/4 tsp cinnamon
- 1/4 * 1/4 tsp nutmeg
- 3/4 * 3/4 tsp vanilla
- Topping
- 1/4 * 1/4 cup butter
- 3/4 * 3/4 cup brown sugar
- 3 * 3 TBS flour
- 1/2 * 1/2 cup pecans, chopped
Chicken Cordon Bleu
By jocelina84
1. Pound chicken breasts if they are too thick
- 6 skinless, boneless chicken breast halves
- 6 slices Swiss cheese
- 6 slices ham
- 3 tablespoons all-purpose flour
- 1 teaspoon paprika
- 6 tablespoons butter
- 1/2 cup dry white wine
- 1 teaspoon chicken bouillon granules
- 1 tablespoon cornstarch
- 1 cup heavy whipping cream
Maple Nut Granola
By jocelina84
1. Preheat oven to 275 2
- 5 c old fashioned rolled oats
- 1 c unsweetened coconut chips or flakes
- 1/2 c sliced almonds
- 1/2 c coarsely chopped pecans
- 1/2 c light brown sugar
- 1/3 c unsalted pumpkin seeds
- 1/3 c unsalted sunflower seeds
- 1/2 c pure maple syrup
- 1/2 c water
- 1/4 c canola oil
- 1/2 c dried cranberries
- 1/2 c raisins
Broccoli Stuffed Chicken
By jocelina84
1. Flatten chicken to ½ inch thickness
- ♦ 2 boneless skinless chicken breast
- halves
- ♦ 1 tsp poultry seasoning
- ♦ ½ tsp white pepper
- ♦ ½ tsp garlic powder
- ♦ ½ tsp curry powder
- ♦ ¼ tsp salt
- ♦ 1 cup finely chopped fresh broccoli
- ♦ ½ cup shredded cheddar cheese
- ♦ ½ cup chicken broth
- ♦ Hot cooked rice, optional
Pecan Crusted Chicken
By jocelina84
Preheat oven to 450 Prepare chicken by halving and pounding flat
- 3 Tbs. olive oil
- 2 boneless skinless chicken breast halves
- 2 egg whites
- 2 tsp cornstarch
- Juice of 1/2 lemon or 2 Tbs
- 1 cup bread crumbs
- 1 tsp dried parsley
- 1 tsp salt
- 1/4 tsp pepper
- 3/4 cup fine chopped pecans
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- Dressing
- 1/4 cup honey
- 3 tbs dijon mustard
- 3 tbs olive oil
- 1 tbs minced shallots
- 1 tbs apple cider vinegar
- 2 tbs of lemon juice
- salt and pepper to taste
- 8 cups of salad greens
- Parmesan Cheese
- Red onion on salad if you want
Confetti Bites
By jocelina84
Press crescent rolls into 15x10x1 baking sheet to form crust
- 2 (8oz) pkg refrigerator crescent rolls
- 2 (8oz) pkg cream cheese
- 3 TBS mayonnaise
- 1/2 tsp basil
- 1/4 tsp garlic powder
- 1 c. chopped broccoli
- 1/2 c. shredded carrots
- 2 TBS finely chopped onion
- 1/2 c. chopped green pepper
- 1/2 c chopped red pepper
Dynamites
By jocelina84
Place all ingredients in a 4-quart pan and simmer
- • 1 lb. hamburg
- • 2 or 3 green peppers, chopped
- • 2 or 3 red peppers, chopped
- • ½ bunch celery, diced
- • 2 medium onions, chopped
- • 1 small cans tomato paste
- • 1 tbsp. mustard
- • 2 tbsp. ketchup
- • ½ tsp. red pepper seeds
- • salt & pepper to taste