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Recipes
Pesto-Crusted Chicken Breast
By angielaine
Preheat oven to 425°F. Blend pesto, chopped walnuts, 2 Tbsp Lemon juice and grated lemon peel in the food processo...
- 7 oz Pesto
- 1/2 cup Chopped Walnuts
- 2 Tbsp Fresh Lemon Juice
- 1 tsp Grated Lemon Peel
- 4 Skinless Chicken Breast
- 1 Tbsp Olive Oil
- Lemon Wedges
Thai Mushrooms
By angielaine
In a large skillet, heat butter over medium-high heat
- 2 Tbsp butter
- 1/3 cup green onions, chopped
- 1/3 cup cilantro, chopped
- 1 Tbsp fresh ginger, minced
- 4 cloves garlic, minced
- 12 oz button mushrooms, sliced
- 2 Tbsp soy sauce
- 1/4 cup unsweetened coconut milk
- 1 Tbsp lime juice
- 3 cups green beans, cooked
Prego Easy Meatball Parm Hero
By angielaine
Preheat oven to 400°. Line two jelly-roll pans with foil
- Nonstick cooking spray
- 1/2 cup fine dry bread crumbs
- 1/2 cup snipped fresh basil
- 1/4 cup plain yogurt or dairy sour cream
- 1/2 tsp ground black pepper
- 1/4 tsp salt
- 2 lb. uncooked ground turkey
- 2 c. Prego Traditional Italian Sauce
- Hard Rolls, split
- 1 cup shredded mozzarella cheese
- Grated Parmesan Cheese
Thimbles with Mushrooms and Artichokes
By angielaine
Place the olive oil in a large, heavy skillet over medium-high heat
- 3 Tbsp olive oil
- 1 small onion, finely chopped
- 1 lb. mushrooms, trimmed, cleaned and cut in chunks
- 1 tsp, plus 3/4 tsp Kosher salt
- 1 cup dry Marsala wine
- 1 lb. Thimble pasta
- 1/2 lb. frozen artichoke hearts, thawed
- 3/4 cup grated Parmesan
- 1/2 cup cream
- 1/2 cup chopped Flat-leaf Parsley
- 1 tsp freshly ground black pepper
Saucy Baked Chicken
By angielaine
Preheat oven to 450°. Pour oil into large roasting pan
- 6 Chicken Cutlets
- 1 Medium Onion, sliced
- 8 oz White Mushrooms, sliced
- 1/4 Cup Olive Oil
- 1 1/2 Cups Chicken Broth
- 4 Tbsp All-Purpose Flour
- 2 Tbsp Lemon Juice
- 2 Tbsp Balsamic Vinegar
- 1 1/2 tsp Salt
- 1/4 tsp Pepper
Caipirinha
By angielaine
Squeeze juice of lime into glass, add sugar and the lime to the glass
- 2 tsp sugar
- 1 lime
- 2 1/2 oz rum
Toasted Vermicelli with Fresh Salsa
By angielaine
In a large frying pan, cook pasta, onion and garlic in hot oil for 5 minutes, or till pasta is golden and onion is ...
- 5 oz Dried Vermicelli or Angel Hair Pasta, broken into pieces
- 1/2 Medium Onion, chopped
- 1 Clove Garlic
- 2 Tbsp Olive Oil
- 2 Tomatoes, peeled, seeded and chopped
- 2 Cups Chicken Stock
- 3 small Fresh Chilies, seeded and diced
- 1/2 tsp Dried Oregano
- 1/4 tsp Ground Cumin
- 1/4 tsp Salt
- 2 Tbsp Fresh Cilantro, chopped
- Chopped Fresh Tomatoes, optional
Sour-Cream Chicken Enchiladas
By angielaine
Stir together first 5 ingredients
- 3 cups chopped cooked chicken
- 2 cups shredded Monterey Jack cheese with peppers
- 1/2 cup sour cream
- 1 (4.5 oz) can chopped green chiles, drained
- 1/3 cup chopped fresh cilantro
- 8 (8 in) tortillas
- 1 (8 oz) container sour cream
- 1 (8 oz) jar tomatillo salsa
- Toppings: diced tomato, chopped avocado, chopped green onion, sliced ripe olives, chopped cilantro
CHIPOTLE SALSA RECIPE
By angielaine
Remove the stems and seed from the chipotles
- 4 medium-sized fresh ripe tomatoes
- 1 small bunch of cilantro
- ¾ fresh lime (juiced)
- ¼ medium onion
- 1 tsp salt
- 1 tsp garlic salt
- ½ tsp pepper
- 1 Tbsp adobo sauce
- ½ tsp red pepper flake
- 2 to 3 chipotle chiles, canned in adobo sauce
Twice-Baked Potatoes
By angielaine
Rinse and scrub potatoes. Pat dry and prick with fork
- 4 Baking Potatoes
- 2 Eggs
- 4 Tbsp Butter
- Dash of Salt
- Dash of Pepper
- 3/4 cup Shredded Cheddar Cheese