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Recipes
Almond Chicken with Apricot Sauce
By smolson
In a shallow bowl, combine the first five ingredients; transfer 1/2 cup to a serving bowl and set aside
- 1 cup apricot spreadable fruit
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons finely chopped onion
- 4 teaspoons cider vinegar
- 1 teaspoon ground mustard
- 6 boneless skinless chicken breast halves (6 ounces each)
- 1/2 cup sliced almonds
- 1 tablespoon butter, melted
Mexican Chicken and Rice
By smolson
In a large skillet, brown chicken in butter
- 1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
- 2 tablespoons butter
- 1-3/4 cups salsa
- 1 envelope (5.4 ounces) Mexican-style rice and pasta mix
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 2 tablespoons lime juice
- 1/2 cup shredded cheddar cheese
- 1 cup (8 ounces) sour cream
- 1 medium ripe avocado, peeled and cubed
- 1 medium tomato, chopped
Tomato & Artichoke Crostini
By smolson
Cut the baguette into 32 slices
- 1 sourdough baguette (1 pound)
- 2 cups chopped seeded tomatoes
- 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
- 2 tablespoons minced fresh basil
- 2 tablespoons olive oil
- 1/2 teaspoon seasoned salt
- 1/8 teaspoon pepper
Bruschetta
By smolson
Cut loaf of bread. Brush each slice with olive oil
- 3 tomatoes, seeded and chopped
- 1 garlic clove, minced
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 2 tsp basil
- salt & pepper
- french bread sliced thin
- olive oil to brush on bread
Cinnamon Roll Coffee Cake
By smolson
Unroll the tube of cinnamon rolls into one long rectangle
- 1 tube (17-1/2 ounces) large refrigerated cinnamon rolls with cream cheese icing
- 2 packages (8 ounces each) cream cheese, softened
- 3 eggs
- 1/2 cup sugar
- 1 teaspoon Spice Island® Pure Vanilla Extract
- 1/2 cup chopped pecans
- 1/4 cup all-purpose flour
- 1/4 cup quick-cooking oats
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons butter, melted
- Whipped cream and additional ground cinnamon, optional
Cranberry-Pineapple Pork Chops
By smolson
In a large skillet, cook pork in oil for 8-10 minutes on each side or until a meat thermometer reaches 160°
- 4 boneless pork loin chops (1 inch thick and 6 ounces each)
- 1 tablespoon vegetable oil
- 1 can (20 ounces) unsweetened pineapple tidbits
- 1/2 cup sugar
- 4 teaspoons cornstarch
- 1 can (6 ounces) unsweetened pineapple juice
- 2 tablespoons butter
- 1/3 cup dried cranberries
Avocado Shrimp Salsa
By smolson
In a large bowl, combine the first 11 ingredients
- 1 pound cooked small shrimp, peeled, deveined and chopped
- 2 medium tomatoes, seeded and chopped
- 2 medium ripe avocados, peeled and chopped
- 1 cup minced fresh cilantro
- 1 medium sweet red pepper, chopped
- 3/4 cup thinly sliced green onions
- 1/2 cup chopped seeded peeled cucumber
- 3 tablespoons lime juice
- 1 jalapeno pepper, seeded and chopped
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Tortilla chips
Bow Ties with Chicken & Shrimp
By smolson
Cook pasta according to package directions
- 5-1/4 cups uncooked bow tie pasta
- 3/4 pound boneless skinless chicken breasts, cubed
- 1 tablespoon butter
- 1 tablespoon Crisco® Extra Virgin Olive Oil
- 2 green onions, chopped
- 2 garlic cloves, minced
- 2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
- 2 tablespoons minced fresh parsley, divided
- 1 tablespoon each minced fresh basil, thyme and oregano or 1 teaspoon each dried basil, thyme and oregano
- 1/4 teaspoon pepper
- 2 teaspoons cornstarch
- 1/2 cup reduced-sodium chicken broth
- 3/4 pound cooked large shrimp, peeled and deveined
- 3 plum tomatoes, diced
- 10 large pitted ripe olives, sliced
- Minced fresh parsley, optional
Tasty Tortilla Soup
By smolson
In a Dutch oven, saute onion and green onions in butter until tender
- 1 large onion, chopped
- 2 green onions, thinly sliced
- 2 tablespoons butter
- 4 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 4-1/2 cups Progresso ® Reduced-Sodium Chicken Broth
- 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
- 1 can (8 ounces) no-salt-added tomato sauce
- 1 can (4 ounces) chopped green chilies
- 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
- 2 teaspoons ground cumin
- 1/4 teaspoon pepper
- 3 cups cubed cooked chicken breast
- 2 tablespoons minced fresh cilantro
- 1-1/3 cups crushed baked tortilla chip scoops
- 7 tablespoons shredded reduced-fat cheddar cheese
Pork Medallions with Garlic-Strawberry Sauce
By smolson
Flatten pork to 1/4-in. thickness; sprinkle with salt and pepper
- 1 pork tenderloin (1 pound), cut into 1/2-inch slices
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 2/3 cup seasoned bread crumbs
- 1/2 cup butter, divided
- 2 cups fresh strawberries
- 1 teaspoon minced garlic
- 1/4 cup hot water
- 1 teaspoon chicken bouillon granules
- Sliced fresh strawberries, optional