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Recipes
Chicken, Black Bean, Corn and Tomato Salad
By KeyIngredient
To poach chicken breasts: Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly ...
- 12 ounces boneless, skinless chicken breasts, trimmed and poached (see Tip)
- 1 15-ounce can black beans, rinsed
- 1 large vine-ripened tomato or 2 plum tomatoes, cored and diced
- 1 cup frozen corn, thawed
- 1 tablespoon extra-virgin olive oil
- 3 cloves garlic, finely chopped
- 2 teaspoons dried oregano
- 1 1/2 teaspoons ground cumin
- 2 tablespoons sherry vinegar or cider vinegar
- 1/2 teaspoon salt
- 1/2 cup chopped scallions (3 scallions)
- 1/4 cup chopped fresh parsley
Greek Salad with Edamame
By KeyIngredient
Whisk vinegar, oil, salt and pepper in a large bowl
- 1/4 cup red-wine vinegar
- 3 tablespoons extra-virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 8 cups chopped romaine (about 2 romaine hearts)
- 16 ounces frozen shelled edamame (about 3 cups), thawed (see Tip)
- 1 cup halved cherry or grape tomatoes
- 1/2 European cucumber, sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup slivered fresh basil
- 1/4 cup sliced Kalamata olives
- 1/4 cup slivered red onion
Lazy Day Salsa
By KeyIngredient
This perfectly scoopable Lazy Day Salsa is a classic tomato salsa that is whipped up in a flash (no chopping requir...
- 1/4 1/4 1/4 medium white onion, peeled
- 2 2 1 tablespoons diced jalapenos (from a can) OR 1 medium fresh jalapeno, stem removed and halved
- 2 2 2 cloves garlic, peeled
- 1 1 ounce) can 1 (14.5 ounce) can Hunt's fire roasted diced tomatoes with garlic
- 1/2 1/2 1/2 fresh lime, juiced
- 1/2 1/2 1/2 teaspoon kosher salt
- 2 2 2 tablespoons fresh cilantro
Crockpot Cheeseburgers
By KeyIngredient
Cook beef green pepper,onion, and black pepper
- 2 lbs ground beef
- 1/4 t ground pepper
- 2 oz Velveeta,cubed
- 2 T milk
- 2 T mustard
- 3 T ketchup
- 1 green bell pepper, chopped
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 8 sandwich buns
- lettuce
- tomato
- sliced onion
- pickle
SPANAKOPITA OPEN-FACE TARTS
By KeyIngredient
AUTUMN 2014 By: Marilyn Bentz-Crowley This recipe makes two long rectangular tarts that can be a light entrée or ...
- 1/4 lb (125 g) cremini or button mushrooms
- 2 medium carrots
- 1 tbsp (15 mL) olive oil
- 2 garlic cloves, minced
- 10 oz (300 g) pkg frozen spinach, defrosted
- 2 eggs
- 1/3 to 1/2 cup (80 to 125 mL) finely chopped parsley,
- preferably mixed with some other fresh herbs
- such as basil, mint and/or thyme
- 1/4 tsp (1 mL) chili flakes
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) freshly grated nutmeg
- Several grindings of black pepper
- 1 cup (250 mL) ricotta cheese, about 8 oz (250 g)
- 6 sheets phyllo pastry
- 2 tbsp (30 mL) each of melted butter
- and olive oil, mixed
- 4 oz (125 g) Greek feta cheese
- 1 small sweet red pepper, roasted
Chicken Parmesan
By KeyIngredient
Combine eggs, salt and pepper
- 3 chicken breast
- 2 eggs, slightly beaten
- 1 t salt
- 1/8 t pepper
- 3/4 cup fine bread crumbs
- 1/2 cup olive oil
- 1 15oz can tomato sauce
- 1/4 t basil
- 1/2 t garlic powder
- 1 T butter
- 1/2 cup parm cheese
- 8 oz motz cheese
- Pasta for sauce
Design - Life’s A Beach
By KeyIngredient
- Set candles in a bed of sand and sea shells in glass hurricane lamps or vases - what could be simpler or more summery?
Barbequed Alaskan Salmon
By KeyIngredient
In a small saucepan combine the first 6 ingredients
- 2 Tbsp Butter
- 2 Tbsp Brown Sugar
- 1 to 2 garlic cloves (minced)
- 1 tsp Soy Sauce
- 1 Tbsp lemon juice
- 1/2 tsp pepper
- 4 salmon steaks 1 inch thick
5 Layer Mexican Dip
By KeyIngredient
Mix beans, chili powder and cumin
- 1 15.5oz. can refried black beans
- 1 Tbsp. chili powder
- 1/2 tsp. ground cumin
- 1 c. sour cream
- 1 c. shredded cheddar
- 3 green onions, sliced
- 1/3 c. sliced black olives
- 1 tomato chopped
Salmon - Philly Saucy
By KeyIngredient
Heat oil in large skillet on medium-high heat
- 2 tsp. oil
- 4 salmon fillets (1 lb./500 g)
- 3/4 cup skim milk
- 125 g (1/2 of 250-g tub) PHILADELPHIA Herb & Garlic Light Cream Cheese Product
- 1/2 cup chopped cucumbers
- 2 Tbsp. chopped fresh dill