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Recipes
Easy Cheesy Chili Chicken
By lgove
Recipe courtesy George Stella
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh cilantro leaves, plus a few whole leaves for garnish
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 2 teaspoons kosher salt
- 1 clove garlic, chopped
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne
- 4 boneless, skinless chicken breast halves (about 2 pounds)
- 1/4 cup julienned green bell pepper
- 2 tablespoons diced red onion
- 1 medium plum tomato, cored and diced (about 1/4 cup)
- 4 ounces shredded Colby-Jack cheese
Basil Vinaigrette
By lgove
Sherri Arkin, Louisville, Kentucky, Southern Living SEPTEMBER 1997
- 1 1/2 cups loosely packed fresh basil leaves
- 3 tablespoons olive oil
- 3 garlic cloves
- 1/4 cup lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 3/4 cup olive oil
Spiced Paprika Chicken
By lgove
Add to favorites Preheat oven to 350*F
- 2 Tbsp. sweet paprika
- 2 tsp onion powder
- 3 garlic cloves, crushed
- 1 tsp. sea salt
- 1 tsp. cracked black pepper
- 2 Tbsp. water
- 1 Tbsp. olive oil
- 6 chicken breasts
Slow Cooker Roast Beef
By lgove
Directions Pour the soy sauce and dry onion soup mix into the slow cooker
- 3 pounds beef chuck roast
- 1/3 cup soy sauce
- 1 (1 ounce) package dry onion soup mix
- 2 teaspoons freshly ground black pepper
South Beach Chicken Paprikash
By lgove
Chicken Paprikash: South Beach Style
- 4 chicken breasts, cut into bite-size pieces
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 large onion, chopped
- 1 garlic clove, minced
- 3/4 cup chicken broth
- 2 teaspoons ground paprika
- 1 1/2 cups broccoli florets
- 8 ounces whole wheat linguine
- 1 cup nonfat sour cream
Stuffed Chicken Divan with a Sherry Dijon Sauce
By lgove
From Food Network Kitchens
- Cooking spray
- 2 cups (4 ounces) fresh broccoli florets
- 1/2 cup (2 ounces) grated Gruyere cheese
- 1 clove garlic, finely chopped
- 4 (6 to 8-ounce) boneless skinless chicken breast halves
- 2 teaspoons olive oil
- 2 teaspoons chopped fresh thyme
- Kosher salt and freshly ground black pepper
- 1 cup low-fat evaporated milk
- 1/2 cup low-sodium chicken broth
- 1/4 cup dry sherry
- 1 1/2 teaspoon cornstarch
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon Dijon mustard
Slow-Cooker Lemon Garlic Chicken
By lgove
Remove the bag of gizzards and discard (or reserve for stock)
- For the seasoning rub:
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 2 sprigs thyme, leaves stripped and minced
- For the cooking liquid:
- 2 lemons, quartered
- 1 head garlic, cloves separated, but left in their skins
- 2 chicken bouillon cubes or 1 teaspoon bouillon paste, divided (optional for richer flavor)
- 2 sprigs thyme
- 2 tablespoons soy sauce
- 1/4 cup chicken broth
- 2 sprigs rosemary
Swiss Chard, Mozzarella, and Feta Egg Bake
By lgove
Instructions: Preheat oven to 375F/190C
- 8-10 oz. Swiss chard leaves, sliced into thick ribbons
- 1/2 tsp. olive oil (depending on your pan)
- 3/4 cup low-fat Mozzarella cheese
- 1/2 cup crumbled Feta cheese
- 8 eggs, beaten
- 1 tsp. Spike Seasoning (optional but recommended; if you don't have Spike can substitute another all purpose seasoning blend)
- salt and fresh ground black pepper to taste
Crisp Cucumber Salsa
By lgove
In a small bowl, combine the first seven ingredients
- 2 cups finely chopped seeded peeled cucumber
- 1/2 cup finely chopped seeded tomato
- 1/4 cup chopped red onion
- 2 Tbsp minced fresh parsley
- 1 jalepeno pepper, seeded and chopped
- 4-1/2 tsp minced fresh cilantro
- 1 garlic clove, minced or pressed
- 1/4 c reduced-fat sour cream
- 1-1/2 tsp lemon juice
- 1-1/2 tsp lime juice
- 1/4 tsp ground cumin
- 1/4 tsp seasoned salt
- Tortilla chips
Gina's Spinach Dip
By lgove
Recipe courtesy the Neelys
- 3 tablespoons butter
- 1 shallot, finely chopped
- 1 clove garlic, chopped
- 2 tablespoons all-purpose flour
- 1 cup heavy whipping cream
- 1 (10-ounce) box frozen chopped spinach, thawed, drained and squeezed dry
- 1 (8-ounce) jar artichoke hearts, drained and chopped
- 1 (10-ounce) can diced tomatoes with green chiles (recommended: Rotel)
- 1 cup shredded 4 cheese blend
- Tortilla chips and cut vegetables, for serving