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Recipes
Cheesy Cheeseburger Casserole
By jeaklor
Preheat the oven to 350°F
- 1 Tbsp plus 1 tsp salt
- 1 (16-oz) package elbow macaroni
- 2 lbs ground beef
- 1 large onion, chopped
- 2 (8-oz) cans tomato sauce
- 1/8 tsp freshly ground black pepper
- 1 cup ricotta cheese
- 1/4 cup sour cream
- 1/3 cup green bell pepper, chopped
- 1/3 cup scallions, chopped
- 1/2 cup cheddar cheese, shredded
- 1/4 cup mozzarella cheese, shredded
- 1/4 cup fresh parsley, chopped (optional garnish)
Chicken Spaghetti
By jeaklor
Preheat the oven to 350degrees F
- 1 whole raw chicken, cut into 8 pieces
- 1 pound thin spaghetti, broken into 2-inch pieces
- 2 1/2 cups shredded sharp Cheddar
- 1/4 cup finely diced green bell pepper
- 1/4 cup finely diced red bell pepper
- 1 teaspoon seasoned salt
- 1/8 to 1/4 teaspoon cayenne pepper
- Two 10 3/4-ounce cans cream of mushroom soup
- 1 medium onion, finely diced
- Salt and freshly ground black pepper
Skirt Steak With Peppers
By jeaklor
Put the potatoes in a pot and cover with cold water by about 1 inch; add salt
- 1 pound baby red-skinned potatoes, halved
- Kosher salt
- 1 1/4 pounds skirt steak
- Freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- 3 bell peppers (any color), thinly sliced
- 1/2 onion, thinly sliced
- 2 cloves garlic, thinly sliced
- 3 tablespoons tomato paste
- 3 tablespoons chopped fresh parsley
- Juice of 1/2 lemon, plus wedges for serving
Deviled Ham
By jeaklor
Preparation Pulse ham in a food processor until finely chopped
- 8 oz. country ham or good deli ham, coarsely chopped
- 4 oz. cream cheese, room temperature
- 1/4 cup mayonnaise
- 1 tablespoon hot sauce
- 2 teaspoons whole grain mustard
- 1/8 teaspoon cayenne pepper (optional)
- 1 scallion, chopped
- 2 tablespoons finely chopped fresh flat-leaf parsley
- Kosher salt and freshly ground black pepper
Easy Chicken-Mushroom Quesadillas
By jeaklor
Heat the oil in a large skillet over a medium heat
- 1 tablespoon canola oil
- 1 large onion, chopped (about 2 cups)
- 8 ounces white button mushrooms, (about 3 cups)
- 3 cloves garlic, minced
- 2 cups cooked chopped skinless, boneless chicken breast (1 breast half)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 2 cups baby spinach leaves, sliced into ribbons
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 4 (10-inch) whole-grain flour tortillas
- 1 cup shredded Mexican cheese mix or Cheddar
- 1/2 cup salsa
- 1/4 cup reduced-fat sour cream
Buttery Garlic Green Beans
By jeaklor
Place green beans into a large skillet and cover with water; bring to a boil
- 1 pound fresh green beans, trimmed and snapped in half
- 3 tablespoons butter
- 3 cloves garlic, minced
- 2 pinches lemon pepper
- salt to taste
Salmon Coulibiacs
By jeaklor
Bring wine, 2 cups water, bay leaf, celery, and peppercorns to a simmer in a small, wide saucepan over medium-high
- 1/2 cup dry white wine, such as Sauvignon Blanc
- 1 dried bay leaf
- 1 celery stalk, cut into 2-inch pieces
- 1/2 teaspoon black peppercorns
- 12 ounces center-cut skinless salmon, preferably wild
- 1 stick unsalted butter
- 1 leek, well rinsed, root ends trimmed, cut into 1/4-inch rounds
- 8 ounces cremini mushrooms, cut into 1/4-inch slices (2 1/2 cups)
- 1 tablespoon all-purpose flour, plus more for dusting
- 1/2 cup cooked long-grain rice
- 1/4 cup chopped fresh dill
- Coarse salt and freshly ground pepper
- 2 packages (each 14 ounces) all-butter puff pastry, thawed
- 1 egg yolk
- 1 tablespoon heavy cream
- Lemon wedges, for serving
- Sour-Cream-and-Dill Sauce, for serving
Individual Nachos
By jeaklor
Preheat oven to 350 degrees
- Tortilla chips
- Toppings, such as black beans, salsa, sliced jalapeno chiles, and shredded cheese
- Sour cream
Corn Dogs
By jeaklor
These corn dogs are so good they don't need any accompaniments
- 1 cup buttermilk
- 2 eggs
- 1/3 cup dill pickle relish
- 3 tablespoon prepared yellow mustard
- 2 dashes Tabasco sauce
- 1 1/4 cups all-purpose flour
- 1 cup cornmeal
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 package all-beef hot dogs (16-ounces)
- 2 quarts vegetable oil
The Best Macaroni Salad Ever
By jeaklor
Cook the macaroni in lightly salted water according to package directions
- 4 cups Elbow Macaroni
- 3 whole Roasted Red Peppers, Chopped (more To Taste, Can Also Use Pimentos)
- 1/2 cup Black Olives, Chopped Fine
- 6 whole Sweet/spicy Pickle Slices, Diced (about 1/2 Cup Diced)
- 3 whole Green Onions, Sliced (white And Dark Green Parts)
- 1/2 cup Mayonnaise
- 1 Tablespoon Red Wine Or Distilled Vinegar
- 3 teaspoons Sugar, More Or Less To Taste
- 1/4 teaspoon Salt, More To Taste
- Plenty Of Black Pepper
- 1/4 cup Milk (more If Needed)
- Splash Of Pickle Juice (spicy Sweet Pickles)
- Extra Pickle Juice To Taste