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Recipes
Tequila Lime Chicken
By michellecresta
Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large b...
- 1/2 cup gold tequila
- 1 cup freshly squeezed lime juice (5 to 6 limes)
- 1/2 cup freshly squeezed orange juice (2 oranges)
- 1 tablespoon chili powder
- 1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
- 1 tablespoon minced fresh garlic (3 cloves)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 whole (6 split) boneless chicken breasts, skin on*
Red Pepper Hummus & Stuffed Olive Canapes
By michellecresta
Italian Classics Bruschette Toasts with dollops of Red Pepper Hummus; top with a Stuffed Greek Olive
- Italian Classics Bruschette Toasts with dollops of Red Pepper Hummus; top with a Stuffed Greek Olive
Marsala Chicken-and-Mushroom Casserole
By michellecresta
Preheat the oven to 350°
- 2 tablespoons butter
- 10 ounces sliced mushrooms
- 1 1/2 tablespoons flour
- 1/2 cup marsala wine or white wine
- 1/2 cup heavy cream
- 2 tablespoons chopped flat-leaf parsley
- Salt and pepper
- 1 cup long-grain rice
- 2 packed cups coarsely chopped rotisserie chicken
- 2 tablespoons grated parmesan cheese
Pumpkin Pie (mom's)
By michellecresta
makes 3 pies
- 1 1/2 cups sugar
- 1 large can Libby's 100% pure pumpkin
- 1 12oz evaporated milk
- 1 12oz whole milk
- 11 egg whites
- 3 whole eggs
Chick Fil A Nuggets
By michellecresta
To make the honey mustard: whisk together mayonnaise, mustard, honey and lemon juice in a small bowl; set aside in ...
- For the Nuggets:
- 2 skinless and boneless chicken breasts or tenderloins (about 1 pound) cut into 1 inch chunks
- 1 large egg
- 1/2 cup milk
- 1/2 cup dill pickle juice (optional but highly recommended)
- 1 1/4 cups all-purpose flour
- 1 tablespoon confectioners' sugar (powdered sugar)
- 1 teaspoon paprika (optional)
- 1 teaspoon pepper
- 1 teaspoon salt
- peanut oil (is best) or canola oil (about 1-2 cups depending on pan size)
- For the Dipping Sauce
- 1/3 cup mayonnaise
- 2 Tablespoons yellow mustard
- 3 Tablespoons Honey
- 1/2 Tablespoon lemon juice or vinger
- salt and pepper to taste
Baked Salmon with White Wine Dill Sauce
By michellecresta
1. Preheat your oven to 450
- 2 (5 ounce) salmon fillets, bones removed
- fresh cracked pepper and kosher salt
- 1 lemon, sliced
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1/4 cup white wine
- 1 tablespoon chopped fresh dill
Lean beef
By michellecresta
Food Prep Sunday! Step 1. Cut the tops off of bell peppers and stick them in the oven (sprinkled with a little Hima...
- 1 2 to all in individual serving size containers in your fridge and freezer for the week! 1 hour — 2 dinners and a week’s worth of snacks are ready to go
GRANDMA’S 5 CUP CREAMY FRUIT SALAD
By michellecresta
Directions: Make sure your fruit is VERY well-drained or you will have a watery salad
- 1 (11 ounce) can mandarin oranges, drained
- 1 (8 ounce) can crushed pineapple, drained
- 1-2 cups miniature marshmallows
- 1 cup flaked coconut
- 1 cup sour cream (light works great)*
CHICKEN FLORENTINE PASTA SKILLET
By michellecresta
Heat a 12 inch skillet over medium heat and add the butter to melt
- 1 tablespoon butter
- 1 pound chicken breasts, diced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 sweet onion, diced
- 4 ounces sun-dried tomatoes, not packed in oil
- 8 ounces penne pasta
- 2 cups chicken broth
- 3/4 cups half and half
- 3/4 cup grated Parmesan cheese
- 6 ounces fresh baby spinach, rinsed and dried
TOMATO PESTO CHICKEN
By michellecresta
https://www.buzzfeed.com/alixtraeger/parchment-baked-chicken-4-ways?utm_term=
- 12 ×18 inches parchment paper or aluminium foil
- 1 chicken breast
- 5 ounces asparagus
- 1 roma tomato, sliced
- 2 tablespoons pesto
- 1 tablespoon olive oil
- Salt, to taste
- Pepper, to taste