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Recipes
Pulled Chicken Sandwiches
By Paynoff
1.Season the chicken with salt and pepper and place in a heavy pot with the onion, garlic and just enough water to ...
- 4 skinless, boneless chicken breast halves (about 2 pounds)
- Salt and pepper
- 1 onion, finely chopped
- 4 cloves garlic, finely chopped
- 1-1/3 cups barbecue sauce
- 1/2 cup apple cider vinegar
- Hot pepper sauce
- 6 kaiser or French rolls, split
- 6 ounces shredded Monterey Jack cheese (about 1-1/2 cups)
Beef Stroganoff
By Paynoff
Heat 2 teaspoons of the oil in a large skillet over medium-high heat
- For Serving:
- 4 teaspoons canola oil
- 1 pound top round, London broil, or flank steak, thinly sliced
- 1 small onion, thinly sliced
- Two 8-ounce packages white button mushrooms, cleaned, stemmed, and sliced (about 5 cups)
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 2 cups low-sodium beef broth
- 1/2 cup dry red wine
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2/3 cup plain Greek-style nonfat yogurt
- 4 cups cooked whole-wheat egg noodles
- 4 teaspoons minced fresh parsley
Spicy Honey-Glazed Chicken
By Paynoff
1.In a small saucepan, heat 1 tablespoon olive oil over medium heat
- 1/4 cup extra-virgin olive oil
- 1 small onion, finely chopped
- 1 clove garlic, finely chopped
- 1/2 cup honey
- 2 teaspoons hot pepper sauce
- 1/2 teaspoon chili powder
- 1 teaspoon lemon juice
- 8 skinless, boneless chicken breasts (about 4 pounds)
- Salt
- 1 pineapple — peeled, cored and cut into 8 thick rings
Sunrise Sandwich
By Paynoff
Heat the oil in a small nonstick skillet or saute' pan over medium heat until hot
- 1 tsp canola or olive oil
- 1 egg
- Salt & pepper to taste
- 2 oz smoked turkey breast
- 1 slice 2% American Cheese
- 1 thick slice tomato
- 1 whole wheat English muffin, toasted
- 1 tbsp Guacoamole (if desired)
Steakhouse Chili Recipe
By Paynoff
1.In a large pot or Dutch oven, heat the EVOO, 1 turn of the pan, over medium-high heat
- 1 tablespoon extra-virgin olive oil (EVOO)
- 4 slices lean, smoky bacon, finely chopped
- 2 pounds ground sirloin beef
- 1 large onion, finely chopped
- 3 cloves garlic, finely chopped
- 4 tablespoons chili powder
- Salt and pepper
- One 15-ounce can tomato sauce
- 1/3 cup Worcestershire sauce
- 1/4 cup dark brown sugar
- 2 tablespoons hot pepper sauce
- 2 cups beef stock
- Sour cream, for topping
- 1/2 cup finely chopped flat-leaf parsley, for topping
Taco Pasta Toss Recipe
By Paynoff
1.Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente
- Salt and pepper
- 1 pound penne rigate or whole grain penne rigate pasta
- 1 tablespoon extra-virgin olive oil (EVOO)
- 1 pound ground beef sirloin
- 1 large onion, chopped
- 1 large jalapeño chile—halved, seeded if desired and thinly sliced crosswise
- 4 cloves garlic, finely chopped
- 2 tablespoons chili powder (about 2 palmfuls)
- 1 1/2 teaspoons ground cumin (about 1/2 palmful)
- 1 tablespoon ground coriander (about a palmful)
- 1/4 cup tomato paste
- One 12-ounce bottle beer or 1 1/2 cups chicken stock
- 2 cups shredded cheddar, monterey jack or any Mexican semisoft cheese
- 2 small plum tomatoes, seeded and chopped
- 1/4 head iceberg letuce or 1/2 small heart romaine lettuce, chopped
Chicken Pasta
By Paynoff
1.In a large skillet, heat the olive oil over medium-high heat
- 1 tablespoon extra-virgin olive oil
- 2 cups shredded store-bought rotisserie chicken
- 1 cup frozen baby peas
- 1/2 cup chicken broth
- 2 cloves garlic, finely chopped
- Pinch cayenne pepper
- 12 ounces wagon wheels or other short pasta
- 1/2 cup freshly grated Parmesan cheese, plus more for sprinkling
- 1 tablespoon butter
- Salt
Southwest Roll-Ups
By Paynoff
Place the first eight ingredients and 1/2 cup cheese in a food processor; blend until smooth
- 2 tablespoons salsa
- 1 to 2 jalapeno peppers, seeded
- 1 garlic clove
- 2 tablespoons chopped onions
- 1 can refried beans
- 1/2 teaspoon ground cumin
- 1 tablespoon chopped cilatro
- 1 cup cubed cooked chicken
- 1 cup shredded cheddar cheese
- 10 to 12 flour tortillas
- Sour cream and salsa optional
Polenta-Topped Pork Patties
By Paynoff
1.In a large, ovenproof skillet, heat 1 tablespoon olive oil over medium heat
- 3 tablespoons extra-virgin olive oil
- 1/2 onion, finely chopped
- Salt and pepper
- 2/3 cup instant polenta
- 1/3 cup heavy cream
- 1/4 pound mozzarella cheese, shredded
- 1 1/2 pounds ground pork
- 1/3 cup chopped flat-leaf parsley
- 3/4 pound green beans, trimmed and halved crosswise
Classic Barbecue Sauce
By Paynoff
1.Heat oil in a medium pot over medium heat
- 1/3 cup safflower oil
- 3 small onions, diced (3 cups)
- 6 garlic cloves, minced (3 tablespoons)
- 1 tablespoon plus 2 teaspoons coarse salt
- 1 1/2 teaspoons freshly ground pepper
- 1 1/2 teaspoons ancho chili powder (earthy.com) or regular chili powder
- 1/2 teaspoon whole coriander seeds, toasted and ground
- 1/4 teaspoon whole cumin seeds, toasted and ground
- 1/2 cup unsulfured molasses
- 1/2 cup packed dark-brown sugar
- 4 cups crushed tomatoes (from two 28-ounce cans)
- 3/4 cup cider vinegar
- 1/4 cup white vinegar
- 2 tablespoons Worcestershire sauce
- 2 cups water, plus more if needed