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Recipes
Baby brioche with chicken salad + bacon
By KeyIngredient
> Preheat the oven to 325F
- 4 slices of applewood smoked bacon
- 16 mini brioche rolls (about 2 inches)
- 1/3 cup mayo
- 1 celery rib, minced
- 1/2 small shallot, minced
- 2 tsp minced flat-leaf parsley
- 1 tsp fresh lemon juice
- 2 chicken breasts from a rotisserie chicken-- skin and bones discarded, chicken cut into 1/3 inch dice
- Kosher salt and pepper
- 2 small plum tomatoes, cut into 1/4-inch thick slices (16 slices)
Broccoli Salad with Bacon and Cranberries
By KeyIngredient
Toss first 4 ingredients into a medium bowl
- 10 oz. broccoli florets, cut into small florets
- 3 slices center cut bacon, finely crumbled
- 3/4 cup minced red onion
- 1/4 cup dried cranberries, chopped
- 3 tbsp. low-fat mayonnaise dressing
- 3 tbsp. 2% fat plain Greek yogurt
- 1 tbsp. champagne vinegar
- 1 tsp. sweetener
- 1/2 tsp. kosher salt
German Cucumber Salad
By KeyIngredient
Peel and thinly slice both of the cucumbers and the onion
- Dressing:
- 2 cucumbers
- 1 medium onion
- 1/4 cup sour cream
- 1 tsp. sugar
- 3 T. vinegar
- Dill, to taste
bbb
By KeyIngredient
Prepare sorghum in pressure cooker for 80 minutes
- 4 Tbso cider vinegar\
- 3 Tbsp evoo
- salt and ground black pepper
- Salad
- Bacos
- 1 cup sorghum
- 2 cups frozen corn
- Chopped onion
- Rotisserie Chicken, skin removed and cut into serving pieces
- 3 medium tomatoes
- 4 avocados
Pumpkin Cupcakes
By KeyIngredient
Preheat oven to 350° F. In a large bowl, beat the pumpkin, sugar, oil and 4 eggs until well blended
- 5 Eggland’s Best Eggs (large)
- 1 can (15 oz.) solid-pack pumpkin
- 2 cups sugar
- 1 cup canola oil
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- 2 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Filling
- 1 package (8 oz.) cream cheese, softened
- 1/3 cup sugar
Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
By KeyIngredient
Heat oven to 350. Beat first five ingredients with mixer until well blended; spoon into 24 paper lined muffin cups
- 1 pkg. (2-layer size) spice cake mix
- 1 c. sour cream
- 1 can (15 oz) pumpkin
- 1/4 c. oil
- 3 eggs
- 1 cream cheese softened
- 1/4 c. butter softened
- 1 tsp. vanilla
- 1 pkg. (16 oz) powdered sugar
- 1 1/2 tsp. ground cinnamon
Roasted Sweet Potato Soup
By KeyIngredient
Peel and cube sweet potatoes; toss with half each of the olive oil and salt
- 2 large sweet potatoes
- 2 Tbsp extra-virgin olive oil
- 1/2 tsp salt
- 1 small onion, chopped
- 1 rib celery, chopped
- 1 carrot, chopped
- 2 cloves garlic, minced
- 1 tsp fresh rosemary, chopped (or 1/4 tsp dried)
- 1/4 tsp white pepper
- 2 cups chicken or vegetable stock
- 8 fresh rosemary sprigs
- Rosemary Oil
Apple-Ginger Phyllo Pastries
By KeyIngredient
A perfect ending to any holiday meal when served warm with vanilla frozen yoghurt
- 1 1/4 cups 300 mL) unsweetened pineapple juice
- 1/4 cup (50 mL) raisins
- 1/4 cup (50 mL) finely chopped crystallized ginger
- 4 cups (1 L) peeled and diced Golden Delicious apples (about 3 apples)
- 2 tbsp (25 mL) brown sugar
- 1 tsp (5 mL) cornstarch
- 10 to 12 sheets phyllo dough
Turkey Corn Chili (Rachael Ray)
By KeyIngredient
Heat oil, add veggies and bay leaf, cook for 5 minutes
- 1 T olive oil
- 1 med onion, chopped
- 1 large green pepper, chopped
- 1 jalapeno pepper, seeded and chopped
- 1 bay leaf
- 1 1/2 cup chopped leftover turkey
- 1 1/2 T chili powder
- 1 1/2 T ground cumin
- 2 t cayenne pepper
- 2 cups corn, drained
- 1 (32 oz) can chunky style crushed tomatoes
- 2 cups chicken broth or stock
Chicken Piccata
By KeyIngredient
Chicken is an easy meal for weeknight dinners, but if you’ve gone overboard with it lately and want something dif...
- SEASON:
- 2 boneless, skinless chicken breasts, halved, pounded to 1/4-inch thick
- Salt and black pepper
- 2 tsp. all-purpose flour
- 2 Tbsp. canola oil
- DEGLAZE:
- 1 ⁄4 cup dry white wine
- 1 tsp. minced garlic
- ADD:
- 1 ⁄2 cup low-sodium chicken broth
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. capers
- FINISH:
- 2 Tbsp. unsalted butter
- Fresh lemon slices
- Chopped fresh parsley