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Recipes
Chipotle Chicken Quesadillas
By gilligan1963
In a large sauté pan, heat the olive oil over medium heat
- 3 tablespoons olive oil
- 1 large red onion, chopped (about 1-1/2 cups)
- 4 garlic cloves, minced
- 1/3 cup minced chipotle peppers in adobo sauce (you'll need about 6 chilis)
- 4 vine-ripened tomatoes (about 1-1/4 pounds), seeded and diced
- 3 scallions, thinly sliced
- 2 tablespoons honey
- 2-1/2 cups cooked shredded chicken (white and/or dark meat)
- 1 teaspoon salt
- 1/2 cup chopped cilantro
- 6 10-inch diameter flour tortillas
- 4 cups shredded sharp cheddar cheese
- Sour cream, for serving (optional)
- Lime wedges, for serving (optional)
Lizzie's Best Brownies
By gilligan1963
Preheat oven to 350ºF. Prepare a muffin tin by lightly brushing with coconut oil
- 2 tablespoons flax seed meal
- 5 tablespoons water
- 15 ounce can organic black beans (drained and rinsed)
- "flax eggs" (recipe follows)
- 3 tablespoon melted coconut oil (plus more for greasing muffin tin)
- 3/4 cup unsweetened cocoa powder
- pinch chipotle chili powder
- 1/4 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- heaping 1/2 cup coconut palm sugar
- 1 1/2 teaspoon baking powder
- 2 tablespoons pure maple syrup
- 1/2 cup shredded coconut
- flakey sea salt (for garnish)
Herbed Brown Rice
By gilligan1963
Heat pan, add oil, onion, and garlic
- 1 pouch Uncle Ben's Ready Rice Whole Grain Brown
- 1/4 cup chopped onion
- 2 cloves garlic chopped
- 1 Tbsp olive oil
- 1 Tbsp italian seasoning blend
- 2 Tbsp vegetable stock
Meat Sauce Bolognese - Lidia
By gilligan1963
Bring 4 cups water to a simmer in a small saucepan, and keep hot
- 3 tablespoons extra virgin olive oil
- 1 medium yellow onion, minced (about 1 cup)
- 1 medium carrot, peeled and finely shredded (about 1/2 cup)
- 1/2 cup minced celery with leaves
- 2 tablespoons kosher salt
- 1 pound ground beef
- 1 pound ground pork
- 1/2 cup dry red wine
- 1 tablespoon tomato paste
- 3 cups canned Italian plum tomatoes, preferably San Marzano, crushed by hand or passed through a food mill
- 3 fresh bay leaves
- Freshly ground black pepper to taste
Thanksgiving Stuffing
By gilligan1963
Preheat oven to 350 degrees
- 1 14-ounce bag of cubed bread stuffing
- 3/4 tablespoon poultry seasoning
- 4 tablespoons extra virgin olive oil (divided)
- 1 1/2 pounds sweet italian sausage with fennel (crumbled)
- 2 1/2 cups chopped freash celery
- 1 medium onion (chopped)
- salt and pepper to taste
- 3 cups cremini mushrooms (chopped)
- 3 cups chicken stock
- 1 stick unsalted butter
Linguine with White Clam Sauce
By gilligan1963
Bring a large saucepan of salted water to a boil; add pasta and cook, stirring often, until al dente
- 1/2 pound linguine
- 1/4 cup extra-virgin olive oil
- 4 garlic cloves, smashed
- 1/2 teaspoon crushed red pepper flakes
- 2 dozen littleneck clams
- 1/2 cup dry white wine
- 1 cup clam juice or chicken broth
- 3 tablespoons chopped fresh parsley
Turkey Tacos
By gilligan1963
Coat a large skillet with cooking spray and heat over medium-high heat
- 1 pound ground dark meat turkey
- 1 carrot, grated
- 1 stalk of celery, thinly sliced
- 2 cloves of garlic chopped
- 1 tablespoon olive oil
- 1 package taco seasoning
- 2 tablespoons tomato paste
- 1 star anise (optional)
- 1 cup shredded 2 % reduced fat cheddar cheese
- 3-4 large romaine lettuce leaves, thinly sliced
- 1 12-count package corn taco shells or 1 package of soft whole grain flour tortillas
- 1 8-ounce container reduced-fat sour cream
- 1 8-ounce jarred salsa
Chicken Pot Pie
By gilligan1963
Preheat oven to 425 degrees
- 1 pound skinless, boneless chicken breast halves, cubed
- 1 cup sliced carrots
- 1 cup frozen green peas
- 1/2 cup sliced celery
- 1/3 cup butter
- 1/3 cup chopped onion
- 1/3 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp celery seed
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 2 (9 inch) unbaked pie crusts
Chicken with Sun-Dried Tomato-Mushroom Sauce
By gilligan1963
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat
- 4 teaspoons olive oil, divided
- 4 (4-ounce) skinless, boneless chicken breast halves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups presliced mushrooms
- 1/3 cup finely chopped shallots
- 3/4 cup fat-free, less-sodium chicken broth
- 1/4 cup sun-dried tomato sprinkles
- 1/4 cup dry white wine
- 1 tablespoon chopped fresh parsley
Sun-Dried Tomato, Spinach & Bacon Chicken
By gilligan1963
This chicken dinner is perfect for a meal where you want to do the prep work ahead of time
- 4 small chicken breasts, or 2 large chicken breasts, halved
- 1 tablespoon butter
- Italian Dressing mix (half the packet)
- 1 tablespoon vegetable oil
- 6 ounces fresh baby spinach
- 4 garlic cloves, minced
- 2/3 cup half and half
- 2/3 cup mozzarella cheese, shredded
- 1/8 teaspoon salt
- 1/4 cup sun-dried tomatoes, drained of oil, chopped into smaller bites
- 4 slices bacon, cooked
- 4 slices of pepper jack cheese (Monterey cheese with jalapenos)