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Recipes
Greek Chicken Pita {open face style} with Cucumber & Dill Yogurt Dressing
By KeyIngredient
Did you know nine times out of 10 salad dressings can be marinades? It’s true business
- ingredients for the dill dressing:
- 4 Pitas {warm}
- 4 Chicken Breast Halves
- 1 recipe for Homemade Greek Dressing (check my recipe box!)
- 2 cups Romaine Lettuce, sliced
- 1 Roma Tomato, diced {seeds removed and discarded}
- Red Onion, sliced
- Pitted Kalamata Olives, sliced
- Feta Cheese
- Cucumber & Dill Yogurt Dressing
- 2 cups Plain Yogurt
- 1 cup Cucumber, diced small
- 1-2 tablespoons Fresh Dill, chopped
- 1 clove Fresh Garlic, Pressed through a garlic press of minced
- 1 tablespoon Fresh Lemon Juice
- 3/4 tablespoon White Wine Vinegar (or white vinegar can be used)
- 1/4 teaspoon Kosher Salt
- My Grandma's Greek Dressing Recipe
- INGREDIENTS:
- 1/2 cup Extra Virgin Olive Oil
- 1/4 cup Fresh Lemon Juice
- 1 Clove Garlic, pressed
- 1 teaspoon Dried Oregano Leaves
- 1/2 teaspoon Kosher Salt
- 4-5 turns of Fresh Ground Black Pepper
- DIRECTIONS:
- Measure out all ingredients and add to a salad dressing container or jar.
- Shake. Pour. Swoon.
- Store salad dressing in the fridge. But pull out 10-15 minutes prior to using to warm up the solidified oil.
FUDGE FILLED BROWNIE BARS
By KeyIngredient
IN A LARGE BOWL, COMBINE THE FIRST FIVE INGREDIENTS
- 1 1/2 CUPS ALL PURPOSE FLOUR
- 3/4 CUP PACKED BROWN SUGAR
- 3/4 CUP BUTTER, SOFTENED
- 1 EGG YOLK
- 3/4 TEASPOON VANILLA EXTRACT
- FILLING
- 1 PACKAGE FUDGE BROWNIE MIX 13X9 PAN
- 1 EGG
- 1/3 CUP WATER
- 1/3 CUP VEGETABLE OIL
- TOPPING
- 1 PACKAGE 11 1/2 OZ MILK CHOCOLATE CHIPS MELTED
Bacon and Egg Squares
By KeyIngredient
Photo by
- 10 frozen hash brown patties (60 g each), thawed
- 1 doz. eggs
- 1/2 cup milk
- 1/2 cup sour cream
- 2 cups Cracker Barrel Shredded Old Cheddar Cheese, divided
- 6 slices cooked bacon, crumbled, divided
- 4 green onions, thinly sliced
Thai Sloppy Joes w/ Asian Slaw
By KeyIngredient
Like their classic namesake, these Thai-spiced sammies are messy to eat
- ASIAN SLAW
- 3 tbsp (45 mL) vegetable oil
- 1/2 tsp (2 mL) finely grated lime zest
- 1 tbsp (15 mL) fresh lime juice
- 1 tbsp (15 mL) sesame oil
- 1/2 tsp (2 mL) granulated sugar
- 1/2 tsp (2 mL) soy sauce
- 2 cups (500 mL) coleslaw mix
- 3 red radishes, trimmed and chopped
- 3 green onions, thinly sliced
- 2 tbsp (30 mL) finely chopped cilantro
- Kosher salt and freshly ground black pepper to taste
- THAI SLOPPY JOES
- 1 lb (500 g) lean ground beef
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 tbsp (15 mL) Thai green curry paste
- 1/2 tsp (2 mL) seeded and minced bird’s eye chili (optional)
- 1 cup (250 mL) canned diced tomatoes
- 1/4 cup (60 mL) ketchup
- 1/4 cup (60 mL) finely chopped cilantro
- 1 tbsp (15 mL) fresh lime juice
- 1 tbsp (15 mL) fish sauce
- Kosher salt and freshly ground black pepper to taste
- 4 mini sub buns
- 4 Boston lettuce leaves, washed and dried
Sangria
By KeyIngredient
In a large pitcher or punch bowl, stir together all of the above ingredients
- 1 cup fresh orange juice
- 1/2 cup fresh lemon or lime juice
- 1/4 cup super fine sugar
- 2 lemons or limes, sliced
- 2 oranges, sliced
- 750 ml bottle dry red or white wine
- 1 litre club soda
Crawfish - Spicy Crawfish Spread
By KeyIngredient
Melt butter in a small skillet over medium-high heat
- 3 tablespoons butter
- 3/4 cup finely diced onion
- 3/4 cup finely diced celery
- 4 garlic cloves, minced
- 2 tablespoons all-purpose salt-free seasoning blend (we tested with Paul Prudhomme's Magic Seasoning)
- 1/2 teaspoon cayenne pepper
- 8 ounces peeled, cooked crawfish tails, finely chopped
- 1 (8-oz.) package cream cheese, softened
- Garnish: celery leaf
- Crackers, toast, corn chips
Apple and Oat Scones with Cinnamon and Nutmeg
By KeyIngredient
These scones are light yet hearty and the most healthful of the bunch
- 1 2/3 cups all-purpose flour, plus more for rolling
- 1 1/3 cups old-fashioned rolled oats, plus more for topping
- 1/4 cup plus 2 tablespoons light-brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 sticks cold unsalted butter, cut into pieces
- 1 1/2 cups diced Granny Smith apple (2 apples cut into generous 1/4-inch cubes)
- 2/3 cup cold buttermilk, plus more for brushing
- Raw turbinado sugar, for sprinkling
Ranchero Sauce
By KeyIngredient
Place the tomatoes in boiling water for 12 -15 seconds
- 4 C Vegetable stock
- 4 Roma tomatoes; peeled
- 1 Jalapeno peppers; (up to 2), seeded, roughly chopped
- 1 large onion; roughly chopped
- 1 Tsp Garlic; chopped
- 1/8 C olive oil
- 1 Pablano pepper; seeded and sliced thin
- 2 tablespoons Crystal hot sauce; (optional)
- 1 teaspoon Tomato paste; (optional)
Quiche Smoked Salmon & Brie
By KeyIngredient
1. Bake shell according to directions on box for a baked pie shell
- 9-inch (23-cm) frozen deep dish pie shell
- 1 cup (250 mL) 10% table cream
- 3 eggs
- 1/4 tsp (1 mL) salt
- Pinch cayenne
- 3 oz (90 g) double or triple cream brie
- 3 oz (90 g) smoked salmon
- 2 green onions
Bang Bang Shrimp with Napa Cabbage Slaw
By KeyIngredient
In a bowl, whisk together the mayo, chili sauce and sriracha, then set it aside until ready to use
- 5 tablespoons mayonnaise
- 2 tablespoons sweet chili sauce
- 2 teaspoons sriracha
- 1 pound raw, peeled and deveined shrimp
- 2 tablespoons cornstarch
- 1 tablespoon canola oil
- 1 head napa cabbage, sliced into shreds
- 1 cup butter lettuce, sliced into shreds
- 1/4 head red cabbage, sliced into shreds
- 1 tablespoon olive oil
- 1/2 tablespoon golden balsamic vinegar
- 1 teaspoon honey
- 1/4 cup fresh cilantro, torn
- 3 tablespoons snipped fresh chives