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Recipes
Chicken Wings with Jala-Peach Sauce
By Paynoff
1.Using a food processor, puree the peaches, pickled jalapeño and juice, the honey, mustard and worcestershire sau...
- 1 pound peaches, pitted and coarsely chopped
- 1 pickled jalapeño chile, stemmed, plus 3 tablespoons pickling juice
- 1 tablespoon honey
- 2 teaspoons dijon mustard
- 1/4 teaspoon worcestershire sauce
- Salt and pepper
- 3 pounds chicken wings, halved at the joint and wing tips removed
- Nonstick cooking spray
Chili Chicken and Vegetable Soup
By Paynoff
1.In a large saucepan, melt the butter over medium heat
- 2 tablespoons butter
- 1 onion, chopped
- Salt and pepper
- 1 tablespoon chili powder
- 1 baking potato, peeled and chopped
- One 32-ounce container (4 cups) chicken broth
- One 16-ounce bag frozen corn kernels
- 2 cups shredded rotisserie chicken meat (from 1/2 rotisserie chicken)
- One 10-ounce bag frozen green beans
Sunrise Sandwich
By Paynoff
Heat the oil in a small nonstick skillet or saute' pan over medium heat until ot
- 1 tsp canola or olive oil
- 1 egg
- Salt and Pepper to taste
- 2 oz smoked turkey breast
- 1 slice 2% cheese
- 1 thick slice tomato
- 1 whole-wheat English muffin, toasted
- 1 tbsp Guacamole (if desired)
Turkey Breast Paprikash
By Paynoff
1.In a bowl, whisk together 2 tablespoons each extra-virgin olive oil and sweet smoked paprika, 1 finely chopped ga...
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons sweet smoked paprika, plus more for sprinkling
- 1 finely chopped garlic clove
- 2 teaspoons tomato paste
- 1/4 cup sour cream, plus more for serving
- 1 1/2 pounds turkey breast cutlets cut into 1 1/2-inch cubes
- 16 halved cremini mushrooms
- 1 onion
- Salt and pepper
- Chopped fresh dill, for sprinkling
Beef Bourguignon Soup
By Paynoff
•Season ribs with 1/2 teaspoon salt and some pepper
- •4 bone-in short ribs (2 inches thick, 2 pounds total)
- •Coarse salt and freshly ground pepper
- •2 teaspoons cornstarch
- •3 tablespoons extra-virgin olive oil
- •8 ounces white button mushrooms, quartered
- •3 carrots, 2 finely chopped and 1 cut into 3/4-inch cubes
- •3 shallots, minced
- •2 celery stalks, coarsely chopped
- •2 strips bacon, thinly sliced crosswise
- •1 tablespoon tomato paste
- •2 thyme sprigs
- •1 dried bay leaf
- •1 cup dry red wine, such as Burgundy
- •8 cups homemade or store-bought low-sodium beef stock
- •2 cups water
- •Herbed Egg Noodles, for serving
Pork Tenderloin with Mango
By Paynoff
1.In a bowl, combine 1/4 cup pineapple juice, half a seeded, finely chopped jalapeño, the juice of 1 lime, 2 teasp...
- 1/4 cup pineapple juice
- 1/2 jalapeño chile, seeded and finely chopped
- Juice of 1 lime
- 2 teaspoons ancho chili powder
- 2 teaspoons dark brown sugar
- 1 teaspoon ground cumin
- One 1-pound pork tenderloin, sliced into 16 medallions
- 1 large mango, peeled and pitted
- 4 trimmed scallions
- Salt and pepper
Pumpkin Muffins
By Paynoff
Preheat oven to 400 degrees F
- Cooking spray
- 1 cup all-purpose flour
- 1 cup whole-grain pastry flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 3/4 cup packed dark brown sugar
- 3 tablespoons unsulphered molasses
- 1/4 cup canola oil
- 2 large eggs
- 1 cup canned pumpkin
- 1 teaspoon vanilla extract
- 3/4 cup lowfat buttermilk
- 1/4 cup raw, unsalted pumpkin seeds
Chicken and Chile Stir-Fry
By Paynoff
1. Cut the chicken into 3/4 inch chunks; season with the salt and pepper
- 1 pound boneless, skinless chicken breasts, rinsed and patted dry
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 cup reduced-sodium chicken broth
- 1 1/2 tablespoons low-sodium soy sauce
- 1 1/2 teaspoons cornstarch
- 1 teaspoon honey
- 1 1/2 tablespoons canola oil
- 1 1/2 teaspoons sesame oil
- 1 small bunch scallions, chopped, whites and greens separated
- 3 garlic cloves, finely chopped
- 1 tablespoon peeled, grated fresh ginger
- 1/8 teaspoon red pepper flakes
- 2 cups bean sprouts
- 1/2 cup unsalted roasted peanuts
- Steamed brown rice
Chicken Parmesan Sub
By Paynoff
1.In a large saucepan, heat the olive oil over medium heat
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, smashed and peeled
- 1 26-ounce box chopped tomatoes
- Salt and pepper
- Crushed red pepper
- Oregano
- 4 thin chicken cutlets
- 2 tablespoons butter, softened
- 2 6-inch firm-textured hoagie rolls, split
- 1 cup shredded mozzarella cheese
Baked Mac & Cheese w/ Broccoli
By Paynoff
1.Fill a large pot with enough water to reach a depth of 2 inches and bring to a boil
- 1 large bunch broccoli, cut into bite-size florets and stalks peeled and cut into 1/2-inch cubes
- 1 pound whole wheat elbow pasta
- 2-1/2 tablespoons butter
- 1/2 cup finely chopped shallots (about 3)
- 3 tablespoons flour
- 3-1/2 cups low-fat milk
- 3 tablespoons cornstarch
- 12 ounces cheddar cheese, cut into small cubes
- 6 tablespoons grated parmesan cheese
- Salt and pepper
- 1 clove garlic, smashed
- 3 tablespoons bread crumbs