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Recipes
Pineapple Coconut Bites
By KSmitherman
To prepare filling: Spoon pineapple into a small saucepan with honey and cornstarch
- 1 1/4 cups canned crushed pineapple, slightly drained
- 1 tablespoon honey
- 1 tablespoon cornstarch
- Dough
- 1/2 cup almonds
- 6 tablespoons confectioners’ sugar
- 1/2 cup whole-wheat pastry flour
- 1/4 cup all-purpose flour
- 1/4 cup unsalted cold butter
- 3 tablespoons light olive oil
- 2 tablespoons unsweetened shredded coconut
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
Homemade Chicken Fettuccine
By KSmitherman
Prepare Fettuccine. In a large skillet, brown chicken and mushrooms in butter until chicken is cooked through
- 8 oz. fettuccini pasta
- 2 tbs. butter
- 3 chicken breast cut into chunks
- 8 oz. mushrooms, sliced
- 1 tsp. garlic salt
- 1/8 tsp. pepper
- 1 1/2 heavy cream
- 1/4 cup Parmesan cheese
Savory Garlic Marinated Steaks
By KSmitherman
Directions In a medium bowl, mix the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcesters...
- 1/2 cup balsamic vinegar
- 1/4 cup soy sauce
- 3 tablespoons minced garlic
- 2 tablespoons honey
- 2 tablespoons olive oil
- 2 teaspoons ground black pepper
- 1 teaspoon Worcestershire sauce
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon liquid smoke flavoring
- 1 pinch cayenne pepper
- 2 (1/2 pound) rib-eye steaks
Blueberry Muffins
By KSmitherman
1. Preheat the oven to 350 degrees F*
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 cup granulated sugar
- 4 tablespoons (2 ounces) unsalted butter, melted and cooled slightly
- 1 1/4 cups sour cream
- 1 1/2 cups frozen or fresh blueberries
Almond Chip Scones Recipe
By KSmitherman
Directions In a large bowl, combine the flour, sugar, baking powder and salt
- 3-1/2 cups all-purpose flour
- 2 tablespoons sugar
- 5 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup cold butter, cubed
- 4 eggs
- 1 cup heavy whipping cream
- 1-1/2 to 2 teaspoons almond extract
- 1 cup (6 ounces) semisweet chocolate chips
- 1/2 cup slivered almonds, toasted
Fried Rice Restaurant Style
By KSmitherman
Directions: 1. In a saucepan, combine rice and water
- Ingredients:
- Prep Time: 15 Minutes
- Cook Time: 30 Minutes
- Ready In: 45 Minutes
- Servings: 8
- "A great way to use up leftover rice, this quick fried rice cooks up with frozen peas, baby carrots, eggs, and soy and sesame sauces."
- 2 cups enriched white rice
- 4 cups water
- 2/3 cup chopped baby carrots
- 1/2 cup frozen green peas
- 2 tablespoons vegetable oil
- 2 eggs
- soy sauce to taste
- sesame oil, to taste (optional)
Sweet Basil & Oregano Bruschetta Chicken
By KSmitherman
Roast plum tomatoes to bring out their sweetness
- 1/3 cup olive oil
- 1 package McCormick® Gourmet Sweet Basil & Oregano Bruschetta Chicken Recipe & Seasoning Mix
- 2 pounds plum tomatoes (about 10), quartered lengthwise
- 1 pound chicken tenders or boneless skinless chicken breasts, cut into 1-inch strips
- 8 ounces spaghetti or angel hair pasta
- 1 tablespoon balsamic vinegar
Strawberry Syrup
By KSmitherman
1.In a saucepan, bring sugar and water to a boil
- 1 cup sugar
- 1 cup water
- 1 1/2 cups mashed unsweetened
- strawberries
Bermuda Spinach Salad
By KSmitherman
1. Place eggs in a saucepan and cover completely with cold water
- Dressing:
- 6 eggs
- 1/2 lb. bacon
- 2 lbs. spinach, rinsed and chopped
- 2 3/4 oz. croutons
- 1/4 c. fresh mushrooms, sliced
- 1 onion, chopped
- 2/3 c. sugar
- 1 tsp. salt
- 1 c. vegetable oil
- 1/3 c. cider vinegar
- 1/2 tsp. ground black pepper
- 1 tsp. celery seed
- 1 TB. prepared Dijon-style mustard
Spaghetti in Garlic Gravy with Herbs and Lemon
By KSmitherman
- Place sauté pan over medium heat and add butter and olive oil
- For the chicken marinade:
- 500 grams spaghetti pasta (cooked al dente)
- 1 pound chicken breast fillets (skinless and boneless, sliced into 1 inch chunks)
- 2 teaspoons fresh thyme, chopped
- 2 teaspoons fresh rosemary, chopped (if using dried, use half of the amount)
- Zest of 1 lemon
- Juice of 1/2 a lemon
- 2 Tablespoons extra virgin olive oil
- 1 teaspoon coarse salt (not table salt)
- 1/2 teaspoon fresh cracked black pepper
- 2 Tablespoons extra virgin olive oil (to sauté the marinated chicken)
- Add all the marinade ingredients into the chicken and marinate for 20 minutes (if making this dish in pronto) or over night (if making this dish the next day… much better).
- Saute the marinated chicken in extra virgin olive oil until cooked (about 4-5 minutes) then set aside.
- For the garlic gravy:
- 1/2 stick (1/4 cup) unsalted butter
- 2 Tablespoons extra virgin olive oil
- 4 large cloves garlic, finely minced
- 2 Tablespoons all-purpose flour
- 2 1/2 cups chicken stock
- 1 Tablespoon fresh basil, chopped
- salt and pepper to taste
- 1/4 cup parsley, chopped (to sprinkle/finish the pasta)
- 1/2 cup grated parmesan cheese
- 2 cups whole cherry tomatoes