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Recipes
Sautéed Peas with Basil and Pecorino
By sandy_h
From The Washington Post
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil
- 8 ounces fresh sugar snap peas, stringed
- 1 pound fresh English peas, shelled (about 1 cup)
- 1/4 cup water
- Kosher salt or fine sea salt
- 1 lemon
- Leaves from 4 stems basil, torn
- Freshly ground black pepper
- About 1-ounce chunk pecorino-Romano cheese
Avocado Mango Salsa
By sandy_h
Try this salsa with grilled fish or chicken
- 1 clove garlic, finely chopped
- 2 tablespoons freshly squeezed orange juice
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon grated orange zest
- 1/2 teaspoon honey
- 1 tablespoon extra virgin olive oil
- sea salt, to taste
- pepper, to taste
- 1 mango, diced (about 1 cup)
- 1 avocado, diced (about 1 cup)
Quick Tortilla Soup from Pampered Chef
By sandy_h
Place chicken breast in ziplock, and flatter with MEAT TENDERIZER
- ? small onion
- 1 small jalape?o pepper, seeded
- 2 tsp olive oil
- 1 tbsp taco seasoning mix or 2 tbs Pampered Chef Southwestern Seasoning
- 1-2 fresh garlic cloves
- 6 cups chicken broth
- 1/2 cup thick and chunky salsa
- 1 fresh lime
- 2 fresh raw chicken breasts
- 1/4 cup fresh cilantro
- 2 cups broken tortilla chips
- Grated cheddar for topping
Apricot & Cranberry Chewy Granola Bar
By sandy_h
From Giada
- 3/4 cup of honey
- 1 teaspoon salt
- 1/2 cup of grapeseed oil
- 1/2 cup chopped almonds
- 3 large egg whites at room temperature
- 1/2 teaspoon vanilla
- 2 cups rolled oats
- 1/2 cups flaxseed meal
- 2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/3 cup raisins
- 1/2 cup unsweetened dried cranberries
- 6 dried apricots- cut into 1/2 inch pieces (or dried mangoes)
Garlic-and-Rosemary Beef Tenderloin
By sandy_h
From Southern Living
- 1/2 cup soy sauce
- 1/2 cup olive oil
- 1/4 cup balsamic or red wine vinegar
- 8 garlic cloves, minced
- 4 teaspoons dried rosemary
- 1 (5-pound) beef tenderloin, trimmed
- 1 tablespoon pepper
Cup-of-Garden Soup
By sandy_h
From Jamie Oliver
- 1 tablespoon olive oil
- 2 strips of smoked bacon, finely chopped
- 1 clove garlic, peeled and finely chopped
- 1 medium red onion, peeled, halved, and finely chopped
- 2 carrots, washed and finely chopped
- 2 stalks of celery, finely chopped
- 1 zucchini, finely chopped
- 1 small leek, washed and finely chopped
- 1/2 teaspoon dried oregano
- 1 bay leaf
- 2 14.5-ounce cans chopped plum tomatoes
- 1 large potato, scrubbed and diced
- 1 cup Romanesco cauliflower or cauliflower florets
- 1 15.5-ounce can chickpeas, drained and rinsed
- 4 cups (one 1-quart container) reduced-sodium vegetable broth, preferably organic
- Large handful curly kale, stalks removed, and chopped (about 2 cups)
- 1/2 cup mixed small pasta shapes or broken spaghetti
- Small bunch of fresh basil (optional)
- Sea salt and freshly ground black pepper
- 5 tablespoons freshly grated Parmesan cheese
Almond-Cherry Bars
By sandy_h
From Cooking Light September 2018
- 2 cups old-fashioned oats
- 1/3 cup almond butter
- 1/4 cup pure maple syrup
- 1 1/2 Tbsp coconut oil
- 1 tsp vanilla extract
- 1/2 tsp kosher salt
- 1 large egg white
- 1/2 cup coarsely chopped unsalted roasted almonds
- 1/3 cup chopped unsweetened dried cherries
Quick Chicken Fajita Marinade
By sandy_h
Place chicken breasts in glass baking dish
- • 2 tablespoons olive oil
- • 3 tablespoons lime juice
- • 2 cloves garlic
- • Salt and pepper
Mango Lime Pie
By sandy_h
From US Virgin Islands 2016 Calendar with recipes by Angela Spenceley
- 5 5 5 oz ginger snap cookies
- 5 5 5 oz ginger snap cookies
- 5 5 5 oz ginger snap cookies
- 1 1 1 tsp fresh grated ginger root
- 1 1 1 tsp fresh grated ginger root
- 1 1 1 tsp fresh grated ginger root
- 3 3 3 Tbsp melted butter
- 3 3 3 Tbsp melted butter
- 3 3 3 Tbsp melted butter
- 2 2 2 Tbsp melted virgin coconut oil
- 2 2 2 Tbsp melted virgin coconut oil
- 2 2 2 Tbsp melted virgin coconut oil
- 4 4 4 large egg yolks
- 4 4 4 large egg yolks
- 4 4 4 large egg yolks
- 1 24-oz 1 24-oz 24-oz can sweetened condensed milk
- 1 24-oz 1 24-oz 24-oz can sweetened condensed milk
- 1 24-oz 1 24-oz 24-oz can sweetened condensed milk
- 1/2 1/2 1/2 cup mango puree*
- 1/2 1/2 1/2 cup mango puree*
- 1/2 1/2 1/2 cup mango puree*
- 1/2 1/2 1 cup, plus 1 Tbsp fresh lime juice
- 1/2 1/2 1 cup, plus 1 Tbsp fresh lime juice
- 1/2 1/2 1 cup, plus 1 Tbsp fresh lime juice
- 1 1 1 tsp lime zest
- 1 1 1 tsp lime zest
- 1 1 1 tsp lime zest
- to you can't find fresh mango or don't want to bother with peeling and dicing, puree frozen mango chunks instead.
- to you can't find fresh mango or don't want to bother with peeling and dicing, puree frozen mango chunks instead.
- to you can't find fresh mango or don't want to bother with peeling and dicing, puree frozen mango chunks instead.
Pasta Salad
By sandy_h
From Nan
- 12 ounces corkscrew-shaped dried pasta
- 2 cups fresh snow peas
- 2 cups broccoli florets
- 2 1/2 cups cherry tomato halves
- 1 can whole pitted olives (drained)
- 2 cups fresh mushrooms, sliced (Optional)
- 1 Tablespoon (or more) parmesan cheese
- Italian Salad Dressing