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Recipes
Speedy Chicken Posole with Avocado and Lime Recipe Print Page | MyRecipes.com
By jeaninemg
Preparation 1. Preheat broiler
- 3 large poblano chiles (1 lb. total)
- 6 garlic cloves
- 1 large onion
- 2 cans (14 1/2 oz. each) white hominy
- 1 1/2 pounds boned, skinned chicken thighs
- 1/2 teaspoon kosher salt
- 2 teaspoons dried Mexican oregano*, divided
- 2 tablespoons olive oil
- 3 cups reduced-sodium chicken broth
- 3 tablespoons ground red New Mexico chiles*
- Garnishes: sliced avocado, lime wedges, cilantro sprigs, and sour cream
Dry Rubbed Flank Steak
By jeaninemg
Preheat a grill pan over high heat for 3 to 4 minutes Combine the mustard, onion powder, garlic powder, salt, caye...
- 1 tablespoon ground mustard
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon salt
- 1/2 teaspoon cayenne
- 1/4 teaspoon allspice
- 3 pounds flank steak
Granada's Chicken
By jeaninemg
Saute chicken in butter; remove to slow cooker
- 3 - 4 lb. chicken cut in eighths
- 1/4 lb. sweet butter
- 1 onion, diced
- 1 garlic clove, minced
- 4 C stewed tomatoes
- 1/2 C sliced, stuffed, green olives
- 1/2 tsp. paprika
- 1/4 tsp. thyme
- 1/4 tsp. saffron
- 1 Spanish-style sausage, sliced
- salt and pepper
- 10 oz. package frozen peas, thawed
- 1 C rice
New York Strip Steak with Spicy Coffee Rub
By jeaninemg
Directions Apply the olive oil to the entire steak and then sprinkle the rub onto the meat
- 1 tablespoon olive oil
- 1 pound double New York strip steak
- 1/2 tablespoons brown sugar
- 1/2 tablespoon apricot salt
- 1/2 tablespoon freshly ground black pepper
- 1/2 tablespoon regular salt
- 1/2 tablespoon red chili pepper flakes
- 1/2 tablespoon coffee grounds
- 1/2 tablespoon granulated garlic
- 1/2 tablespoon smoked paprika
Crispy Honey Mustard Pork Chops
By jeaninemg
1. Preheat oven to 450 degrees F
- Pork Chops:
- 4 pork chops, 1/2-inch thick (about 1 1/2 pounds)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup honey
- 1/4 cup stone-ground mustard
- 2 tablespoons panko (Japanese-style bread crumbs)
- 2 teaspoons chopped fresh marjoram
- 1/8 teaspoon onion powder
- 1/4 cup extra-virgin olive oil
Peanut Butter Cookies
By jeaninemg
Mix together shortening, peanut butter, sugar, brown sugar, and egg
- 1/2 C soft shortening (half butter)
- 1/2 C peanut butter
- 1/2 C sugar
- 1/2 C brown sugar
- 1 egg
- 1 1/4 C flour
- 1/2 tsp. baking powder
- 3/4 tsp. soda
- 1/4 tsp. salt
COBB SALAD STUFFED PITA POCKETS
By jeaninemg
Instructions Open a pita pocket and layer lettuce first, then add additional ingredients until "stuffed"
- Ingredients
- 4 cup chopped romaine lettuce
- 1 ripe, Fresh California Avocado, seeded, peeled and diced
- 1 Roma tomato, diced
- 1 hard-boiled egg, diced
- 1 grilled chicken breast, diced
- 1 cup diced cooked ham
- 1/4 cup diced cooked bacon
- 4 pitas, halved
- Creamy Avocado Cilantro Ranch Dip (see make-ahead recipe below)
- Creamy Avocado Cilantro Ranch Dip
- 1 ripe, Fresh California Avocado, seeded and peeled
- 1 cup light sour cream
- 1 jalapeño pepper, stem removed (feel free to remove the seeds if you don't like it spicy)
- 1 lime, juiced (or more depending on your preference)
- 1 green onion, diced
- 1 tsp. minced garlic
- 1/4 cup chopped cilantro
- 1 Tbsp. ranch seasoning mix
- 1/2 tsp. salt
Chocolate-Hazelnut Banana Bread Recipe Print Page | MyRecipes.com
By jeaninemg
Preparation 1. Preheat oven to 350°
- 5 tablespoons chocolate-hazelnut spread (such as Nutella)
- 3 tablespoons plus 1 teaspoon canola oil, divided
- 3 tablespoons butter, softened
- 1/2 cup packed brown sugar
- 2 medium ripe bananas, sliced
- 2 large eggs
- 6.75 ounces all-purpose flour (about 1 1/2 cups)
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup whole buttermilk
- Baking spray with flour (such as Baker's Joy)
- 1/4 cup hazelnuts, coarsely chopped
- 1 ounce bittersweet chocolate, finely chopped
Spinach and Cheddar Souffle
By jeaninemg
Directions Preheat the oven to 400 degrees F
- 3 tablespoons unsalted butter, plus extra for greasing the dish
- 1/4 cup finely grated Parmesan cheese, plus extra for sprinkling
- 3 tablespoons all - purpose flour
- 1 cup scalded milk
- 1/4 teaspoon of nutmeg
- Pinch of cayenne pepper
- Kosher salt and freshly ground black pepper
- 4 extra - large egg yolks, at room temperature
- 1/2 cup grated aged Cheddar cheese, lightly packed
- 1 package frozen chopped spinach, defrosted and squeezed dry
- 5 extra - large egg whites, at room temperature
- 1/8 teaspoon cream of tartar
Pork with Rosemary Polenta
By jeaninemg
Directions Preheat the oven to 375 degrees F
- 1 tablespoon dijon mustard
- 2 teaspoons balsamic vinegar
- 1 teaspoon chopped fresh rosemary, plus 1 small sprig
- Kosher salt and freshly ground pepper
- 1 large pork tenderloin (about 11/4 pounds)
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- 1/4 teaspoon red pepper flakes
- 1 bunch broccoli, cut into florets
- 11/2 cups skim milk
- 3/4 cup quick-cooking polenta