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Recipes
Summer Corn Salad
By smolson
In a small bowl, whisk the lime juice, salt, pepper sauce and 4 teaspoons oil; set aside
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon hot pepper sauce
- 5 teaspoons Crisco® Extra Virgin Olive Oil, divided
- 1-1/2 cups fresh or frozen corn, thawed
- 1-1/2 cups cherry tomatoes, halved
- 1/2 cup finely chopped cucumber
- 1/4 cup finely chopped red onion
- 2 tablespoons minced fresh basil or 2 teaspoons dried basil
- 1/4 cup crumbled feta cheese
Watermelon Salsa Recipe
By smolson
In a large bowl, combine the melon, cucumber, onion, peppers and herbs
- 2 cups seeded finely chopped watermelon
- 1/2 cup finely chopped peeled cucumber
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped sweet red pepper
- 1 jalapeno pepper, seeded and minced
- 1/4 cup minced fresh cilantro
- 1 tablespoon minced fresh basil
- 1 tablespoon minced fresh mint
- 2 tablespoons honey
- 1 teaspoon lime juice
- Baked tortilla chip scoops
Marie's Salad
By smolson
Topping: melt butter in pan
- Topping:
- 1/2 C butter
- 2 tbsp sugar
- 1/2 C sunflower seeds
- 1 C almonds
- 2 (3oz) ramen noodles
- sliced strawberries
- lettuce
- Dressing:
- 3/4 C mayo
- 1/3 C sugar
- 1/4 C milk
- 2 tbsp vinegar
- 1 1/2 tbsp poppy seeds
Rigatoni with Mushroom Sauce
By smolson
Cook pasta. Put butter and oil in pan
- 1 lb pasta
- 1 tbsp butter
- 1/4 C olive oil
- 1 lb mushrooms, chopped finely
- 2 garlic cloves, minced
- 1/8 tsp red pepper flakes
- 1 1/2 C chicken broth
- 1/2 cube chicken bullion
- 1 tsp basil
- salt
- parmesan cheese to top
Pesto Pasta
By smolson
In a food processor, put oil, cream cheese, garlic and basil
- angel hair pasta
- 6 tbsp olive oil
- 2 (3oz) packs cream cheese, cubed
- 2 garlic cloves, minced
- 16 fresh basil leaves
- 2 plum tomatoes, seeded and chopped
- 3 tbsp shredded mozzarella
- 2 tbsp grated parmesan
- 1/4 C pine nuts, roasted
Mango Chicken with Plum Sauce
By smolson
In a small saucepan, combine the sugar, cornstarch and salt; stir in broth and teriyaki sauce until smooth
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/2 cup chicken broth
- 1/4 cup teriyaki sauce
- 1/2 pound fresh snow peas, trimmed
- 2 large carrots, sliced diagonally
- 2 medium zucchini, sliced
- 1/2 cup chopped red onion
- 1/2 medium sweet red pepper, sliced
- 1 can (4 ounces) sliced water chestnuts, drained
- 2 tablespoons canola oil
- 1 pound finely chopped cooked chicken breast (about 3 cups )
- 2 medium mangoes, peeled and mashed
- 1/2 cup plum sauce
- 2 cups hot cooked brown rice
- 1/4 cup slivered almonds, toasted
Almond Chicken & Strawberry-Balsamic Sauce
By smolson
In a large resealable plastic bag, combine the bread crumbs, almonds, salt and pepper
- 1/2 cup panko (Japanese) bread crumbs
- 1/3 cup unblanched almonds, coarsely ground
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 boneless skinless chicken breast halves (4 ounces each)
- Butter-flavored cooking spray
- 3 teaspoons canola oil, divided
- 1/4 cup chopped shallots
- 1/3 cup reduced-sodium chicken broth
- 1/3 cup strawberry preserves
- 3 tablespoons balsamic vinegar
Vodka Pasta
By smolson
Cook pasta. In skillet, heat oil, garlic and red pepper
- 1 lb pasta
- 3 tbsp plive oil
- 2 garlic cloves, minced
- 1/4 tsp red pepper flakes
- 28 oz can crushed tomatoes
- 1/2 C whipping cream
- 2 tbsp vodka
- parmesan cheese
Tortellini Chicken & Tomato Pesto
By smolson
Cook chicken and shred. Roast pine nuts
- 20 oz. cheese tortellini
- 2 chicken breasts
- 1 box cherry tomatoes, halved
- 1/4 C pine nuts, toasted
- 3.5 oz pesto sauce
BBQ Chip-Crusted Chicken
By smolson
Place mayonnaise blend in a shallow bowl
- 2/3 cup Dijon-mayonnaise blend
- 6 cups barbecue potato chips, finely crushed
- 6 boneless skinless chicken breast halves (5 ounces each)