KSmitherman's profile page
Recipes
BBQ Chicken
By KSmitherman
Directions In a medium bowl, whisk together ketchup, sugar, Worcestershire, and vinegar; season with salt and pe...
- 2 cups ketchup
- 1 cup packed light-brown sugar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons cider vinegar
- Coarse salt and ground pepper
- 6 pounds chicken drumettes, patted dry
Italian Cheese Bread
By KSmitherman
1. In a bowl, combine the first four ingredients
- Yield:
- Homemade Italian bread topped with herbs, parmesan cheese, and mozzarella cheese
- 12 slices
- Ingredients:
- Bread:
- 2-1/2 cups all-purpose flour or bread flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon active dry yeast (can use instant)
- 1 cup warm water (120*F)
- 1 tablespoon vegetable oil
- Topping:
- 1/4 cup prepared Italian salad dressing*
- 1/8 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp ground oregano
- 1/4 tsp dried thyme
- Dash peper
- 1-2 tablespoons grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Onion Dip
By KSmitherman
In a saute pan over medium heat add oil, heat and add onions and salt
- 2 tablespoons olive oil
- 1 1/2 cups diced onions
- 1/4 teaspoon kosher salt
- 1 1/2 cups sour cream
- 3/4 cup mayonnaise
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground white pepper
- 1/2 teaspoon kosher salt
MARTHASTEWART.COM
By KSmitherman
Directions In a medium microwave-safe bowl, combine beans, corn, and salsa
- 1 can (15.5 ounces) pinto beans, drained and rinsed
- 1 package (10 ounces) frozen corn kernels (2 cups)
- 1/4 cup prepared medium tomato salsa, plus more for serving
- 1 bunch scallions, thinly sliced (1 cup)
- 1 ripe avocado, peeled, pitted, and cubed
- 3 plum tomatoes, thickly sliced
- Coarse salt and ground pepper
- 1 bag (12 ounces) romaine hearts, cut into bite-size pieces
- 3 cups (3 ounces) broken baked tortilla chips
- 3/4 cup coarsely grated pepper Jack cheese
Breakfast Bowls
By KSmitherman
Mix all the cooked ingredients together and stir in cheese
- 1 bag of frozen O’brien hashbrowns (cooked according to package directions)
- 1 dozen scrambled eggs cooked
- 1 pound breakfast sausage browned
- 1 cup shredded cheese
Berry Breakfast Smoothie
By KSmitherman
Directions In a blender, combine the banana, milk, blueberries, strawberries, peanut butter, and honey
- 1 banana, cut into chunks
- 1/2 cup fat-free milk (cold in the summer, warm in the winter)
- 1/4 cup frozen unsweetened blueberries
- 1/4 cup frozen unsweetened strawberries
- 1 teaspoon peanut butter
- 1/2 teaspoon honey
- In a blender, combine the banana, milk, blueberries, strawberries, peanut butter, and honey. Process about 1 minute, or until the consistency of a thick milkshake.
Mini Corn Cakes
By KSmitherman
Doublecheck your email address and try again
- 1 12-inch 3 nonstick skillet, melt butter over medium heat. Add onions, celery and bell pepper; cook 3 minutes, stirring occasionally.
- 2 In medium bowl, stir vegetable mixture and remaining ingredients except oil and sour cream until well blended.
Coconut Cream Angel Pie Recipe
By KSmitherman
Directions In a small heavy saucepan, combine the sugar, cornstarch and salt
- MERINGUE:
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups whole milk
- 3 egg yolks, lightly beaten
- 1/2 cup flaked coconut
- 1 tablespoon butter
- 1-1/2 teaspoons vanilla extract
- 1 pastry shell (9 inches), baked
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon vanilla extract
- 6 tablespoons sugar
- 1/4 cup flaked coconut
Morning Smoothie
By KSmitherman
Place all the ingredients into a blender and whir together until well incorporated Makes two servings
- 1 cup plain organic whole fat yogurt
- 1/2 cup unsweetened almond milk or coconut milk
- 1 cup fresh spinach (pack this in well)
- 1 small banana (or other fruit)
- 1 tablespoon unsweetened raw almond butter
- 1 tablespoon fresh ground flaxseed
Quinoa
By KSmitherman
Place the quinoa in a saucepan and cook over medium heat until toasted, about 2 minutes
- 1 cup quinoa, rinsed well
- 1/4 cup pine nuts
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, thinly sliced
- 1/3 cup chopped fresh parsley
- 1/4 cup raisins
- 1 tablespoon fresh lemon juice
- Kosher salt and freshly ground pepper