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Recipes
KING RANCH CASSEROLE
By t1bishop
PREHEAT oven to 3250 for at least 20 minutes
- 2 tablespoons butter or margarine
- 1 medium onion. chopped
- 1 green bell pepper. chopped
- 1 red bell pepper, chopped
- 3 cups chopped cooked chicken
- 1 (10 3/4-ounce) can fat free cream of chicken soup
- 1 (10 3/4 ounce) can fat free cream of
- mushroom soup
- 1 (10-ounce) can diced tomatoes and green chiles
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 2 cups tortilla chips, crushed
- 1 REYNOLDS Pot Lux Cookware
- Pan With Lid (9- x 12'k-inch size)
- 2 cups (8 ounces) shredded Cheddar cheese
- Garnish: chopped fresh cilantro
.Seared Scallops with Warm Tuscan Beans
By t1bishop
Grilled garlic bread is great for dipping into the brothy beans
- 2 tablespoons olive oil, divided
- 11/2 pounds sea scallops
- 1/2 teaspoon salt
- 1/4 cup prechopped onion
- 1/8 teaspoon crushed red pepper
- 2 garlic cloves, minced
- 1/4 cup dry white wine
- 1 cup fat-free, less-sodium chicken broth
- 1 (19-ounce) can cannellini beans or other white beans, rinsed and drained
- 1 (6-ounce) package fresh baby spinach
- 2 tablespoons chopped fresh basil
PINEAPPLE-GLAZED CHICKEN WITH JALAPENO SALSA
By t1bishop
Spicy and bright, this salsa makes chicken breasts party-worthy, and would also be a superb topper for pork or fis...
- 1/4 cup pineapple juice
- 2 tablespoons (packed) brown sugar
- 1 tablespoon yellow mustard
- 3/4 cup 1/4-inch cubes fresh pineapple
- 3 tablespoons finely diced red bell pepper
- 3 tablespoons chopped fresh cilantro
- 1 1/2 tablespoons finely chopped red onion
- 1 1/2 tablespoons canned sliced
- jalapeno chiles, drained, coarsely chopped
- 4 boneless chicken breast halves with skin (1 3/4 pounds total)
Shells with turkey sausage
By t1bishop
cook pasta. cook ground turkey or sausage with salt and pepper, Italian seasonings
- 12 oz smaller pasta shells
- 1 1/2 lb ground turkey or spicy Italian sausage.
- 1 onion chopped
- 2 cans Italian diced tomatoes
- 1 can tomato paste
- 16 oz ricotta cheese
- 1 cup shredded mozzarella
- 3 chopped zucchini
lemon bars
By t1bishop
oven 350. Crust cream butter and sugar
- Crust
- 1/2 pound unsalted butter soft
- 1/2 cup sugar
- 2 cups flour
- 1 teaspoon salt
- FIlling
- 6 large eggs room temp
- 3 cups sugar
- 2 teaspoons grated lemon zest
- 1 cup fresh squeezed lemon juice
- 1 cup flour
Spicy Shrimp Spring Rolls
By t1bishop
Spring rolls are great fun because you have so much freedom to mix different veggies and meats
- Optional (for fun):
- Small package spring-roll skins (available in many varieties from good
- Korean/Vietnamese/Chinese grocers…in North Metro Atlanta, Dong Bang is
- right across Cobb Pkwy from the Big Chicken, and they carry 5 + varieties of
- skins!)
- 1/2 lb. Cooked/cleaned shrimp, coarse chopped
- 1 large can (14 oz.) bean sprouts, well drained, or about 1/2 lb. fresh bean sprouts
- 1 cup shredded (or julienned, if you have the patience) carrots
- 1 cup celery, julienned
- 1/2 cup sweet red and/or orange
- 1/4 cup Thai or Chinese red chili sauce (Sririchacha is a good choice)
- 1/4 cup sesame/ginger vinaigrette dressing
- 2 eggs, beaten within an inch of their lives (AKA “egg wash”)
- Aerosol olive oil or canola oil spray (or liquid in bottle if you’re not lazy like me)
- julienned radishes
- kim chee
- bamboo shoots
Parmesan-Sage Roast Turkey with Sage Gravy
By t1bishop
Garnish with fresh sage, thyme, and flat-leaf parsley, along with roasted shallots and lemons
- 3 cups chopped onion
- 1 cup chopped celery
- 1 cup chopped carrot
- 10 garlic cloves
- Cooking spray
- 1 (13-pound) fresh or frozen turkey,
- thawed
- 1/3 cup (1'/2 ounces) grated fresh
- Parmigiano-Reggiano cheese
- 5 tablespoons chopped fresh sage,
- divided
- 2 tablespoons butter, softened
- 1 tablespoon minced garlic
- 1 teaspoon salt, divided
- 1/2 teaspoon freshly ground black
- pepper divided
- 1 lemon, halved
- 2 1/2 cups fat-free, less-sodium
- chicken broth, divided
- 1/3 cup chopped shallots
- 1 cup sherry
- 1/4 cup all-purpose flour (about 1 ounce)
- 1/4 cup water
Lazy Salmon Supper
By t1bishop
In a medium saucepan bring the chicken stock, scallions, garlic and butter to a boil
- 1 1/4 cups chicken stock
- 4 scallions chopped
- 2 cloves garlic finely chopped
- 1 tbsp butter
- 1 1/2 cups couscous
- salt and pepper
- 1/4 cup finely chopped dill
- Juice of 1 lemon
- EVOO for drizzling
- four 6 to 8 ounce salmon filets
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 cup greek yogurt
HERBED GOAT CHEESE AND PROSCUITTO SHRIMP
By t1bishop
In a mixing bowl, blend the cheese, herbs and garlic together
- 12 * 12 tablespoons Goat cheese
- 1 * 1 teaspoon chopped fresh parsley
- 1 * 1 teaspoon chopped fresh tarragon
- 1 * 1 teaspoon chopped fresh chervil
- 1 * 1 teaspoon chopped fresh oregano
- 2 * 2 teaspoons minced garlic
- * Salt and pepper
- 12 * 12 large shrimp, peeled, tail-on and butterflied
- 12 * 12 thin slices of proscuitto
- 2 * 2 tablespoons olive oil
- * Drizzle of white truffle oil
WILD-MUSHROOM PASTA
By t1bishop
soak dried mushrooms in boiling-hot water in a bowl until softened, about 20 minutes
- 2/3 oz dried morel or porcini mushrooms
- 1 3/4 cups boiling-hot water
- 5 tablespoons unsalted butter
- 1/2 lbs fresh cremini mushrooms, trimmed and sliced 114 inch thick
- 3/4 Ib mixed fresh wild mushrooms, such as oyster, chanterelle, or porcini, trimmed and sliced lengthwise 1/4 inch thick
- 1 large garlic clove, minced
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 lb dried egg fettuccine
- 1/4 cup chopped fresh chives
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 1/2 teaspoons freshly grated fresh lemon zest
- 1/2 teaspoon fresh lemon juice accompaniment grated Parmigiano reggiano