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Recipes
Southwestern Cobb Salad with Green Goddess Dressing
By KeyIngredient
This remarkable salad absolutely fits the bill for a hearty, delicious, healthy salad that could easily be served t...
- 1/4 cup freshly squeezed lime juice (2-3 limes)
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 1/2 teaspoon ground cumin
- 1/2 teaspoon crushed red pepper flakes
- 3-4 boneless, skinless chicken breasts
- 1 (15-ounce) can black beans, rinsed and drained
- 1/2 sweet onion (I used vidalia), diced
- 1/4 cup cilantro, chopped
- 1 tablespoon olive oil
- 1 yellow pepper, seeded, and diced
- 1 tomato, seeded and coarsely chopped
- 1 can large olives, coarsely chopped
- 1/2 sweet onion (I used vidalia), diced
- 2 ripe avocados, peeled and cut into 1/2-inch pieces
- Juice of 2 limes
- 1/4 cup cilantro, chopped
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 4-5 large eggs
- 6-8 slices thick-cut bacon (I used turkey bacon – it was delicious)
- 1 medium head romaine lettuce, washed, dried and torn into 1-inch pieces
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons low-fat buttermilk
- 1 tablespoon white wine vinegar
- 1 teaspoon Worcestershire sauce
- 1 bunch chives, coarsely chopped (about 1/4 to 1/3 cup)
- 2 green onions, white and green parts, cut into thick chunks
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 teaspoon sugar
- 1 teaspoon coarse or Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 pinch cayenne pepper (optional)
Crepe - Strawberry Banana
By KeyIngredient
1. Line banking sheet with wax paper
- Wax paper
- 3 T unsalted butter, melted
- 1/2 cup bisquik
- 1/2 cup milk
- 1 T sugar
- 2 eggs, beaten
- 2 T light brown sugar
- butter flavored cooking spray
- 8 oz. fresh stawberries
- 1 med. banana, sliced
- 4 oz. Philadelphia Mixed Berry Whipped Cream Cheese spread
- Whipped topping
Chinese Spareribs with Teriyaki Glaze
By KeyIngredient
Directions Preheat the oven to 300 degrees F
- 2 (4-pound) racks pork spareribs, trimmed of excess fat
- 1/2 cup Chinese five-spice powder
- Sea salt and freshly ground black pepper
- 1 cup low-sodium soy sauce
- 1 cup grapefruit juice
- 1/4 cup hoisin sauce
- 1/4 cup ketchup
- 3 tablespoons rice vinegar
- 1/4 cup brown sugar
- 1 fresh red chili, minced
- 2 garlic cloves, smashed
- 2 -inch piece fresh ginger, whacked open with the flat side of a knife
- 2 tablespoons sesame seeds, for garnish
- Chopped fresh cilantro and green onion, for garnish
Spanish Rice
By KeyIngredient
So easy and goes with anything, not just Mexican entrees
- 1 cup long grain white rice
- 1/2 medium onion chopped
- 2 T. corn oil or butter
- 1 large clove garlic, peeled and smashed
- 1 bay leaf
- 1 1/2 cups water
- 1/2 cup tomato sauce
- pinch of dried oregano, salt and pepper to taste
Port Wine Reduction
By KeyIngredient
Emeril's Creole Christmas Page 31
- Makes 1/2 cup
- 1/2 cup chopped onions
- 1/2 cup chopped carrots
- 2 bay leaves
- 3 cups port wine
Parrot Bay Coconut Shrimp - Red Lobster Copycat
By KeyIngredient
the best part is the pina colada dipping sauce
- 1/2 cup sour cream
- 1/4 cup pina colada nonalcoholic drink mix
- 1/4 cup crushed pineapple (canned)
- 2 tablespoons granulated sugar
- 6 -8 cups canola oil (as required by fryer)
- 12 large shrimp, peeled and deveined (about 1/2 pound)
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 cup milk
- 2 tablespoons captain morgan Parrot Bay coconut rum
- 1 cup panko Japanese-style bread crumbs
- 1/2 cup flaked coconut
- salsa
Bacon-Wrapped Potatoes With Creamy Dill Sauce
By KeyIngredient
The dill sauce can be made and the potatoes steamed and wrapped in bacon (but not baked) up to 1 day in advance; re...
- 1 1/2 pounds new potatoes (about 15), halved
- 15 slices bacon, halved crosswise
- 3/4 cup mayonnaise
- 1/4 cup buttermilk
- 2 tablespoons chopped fresh dill
- 1 teaspoon caraway seeds
- kosher salt and black pepper
Balsamic Glazed Chicken
By KeyIngredient
Preheat oven to 425 degrees F
- 1/2 c. balsamic vinegar
- 2 tbsp. honey
- 1 1/2 tbsp. whole-grain mustard
- 3 cloves garlic, minced
- kosher salt
- Freshly ground black pepper
- 4 bone-in, skin-on chicken thighs
- 2 c. baby red potatoes, halved (quartered if large)
- 1 tbsp. chopped fresh rosemary
- 2 tbsp. extra-virgin olive oil
- 3-4 rosemary sprigs, for skillet
Chipotle Chicken Quinoa Burrito Bowl
By KeyIngredient
Preheat grill to medium-high or preheat broiler
- 1 tablespoon finely chopped chipotle peppers in adobo sauce
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1 pound boneless, skinless chicken breast
- 1/4 teaspoon salt
- 2 cups cooked quinoa
- 2 cups shredded romaine lettuce
- 1 cup canned pinto beans, rinsed
- 1 ripe avocado, diced
- 1/4 cup prepared pico de gallo or other salsa
- 1/4 cup shredded Cheddar or Monterey Jack cheese
- Lime wedges for serving
Cooked Salsa
By KeyIngredient
Makes 5 cups The salsa will keep 1-2 weeks in an airtight container in the fridge if you don’t eat it all, st...
- 2 teaspoons vegetable oil
- 1 small onion, very finely diced
- 4 cloves garlic
- 1 bunch cilantro, minced
- 2 jalepenos, green parts finely diced, a few seeds added 2 28-ounce cans of diced or crushed tomatoes
- juice from 3 limes