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Recipes
Edamame and Caramelized Onion Salad
By drinkfairy
For the caramelized onions: In a medium pot, add the butter and set over medium-high heat
- 2 tablespoons butter
- 1 small onion, diced
- Kosher salt and freshly cracked black pepper
- 10 ounces Greek yogurt, drained
- 3 tablespoons finely chopped fresh cilantro
- 1 tablespoon lime juice
- 2 teaspoons minced shallot
- 1 teaspoon agave nectar
- Kosher salt and freshly cracked black pepper
- 1 pound shelled and frozen edamame, thawed
- 1 cup snow peas, cleaned and finely julienned
- 2 cups cherry tomatoes, quartered
- Kosher salt and freshly cracked black pepper
South Of The Border Hash Brown Bake
By drinkfairy
Crisp bell peppers, black beans, Monterey Jack cheese, egg whites and hash browns create a fiesta of flavor in this...
- 2 cups (16 ounces) AllWhites®
- 1/2 cup milk
- 1 package (1 pound 4 ounces) Simply Potatoes® Shredded Hash Browns
- 15 ounces (1 can) black beans, drained, rinsed
- 11 ounces (1 can) corn niblets, drained
- 1/2 cup chopped red bell pepper
- 2 cups Crystal Farms® Shredded Monterey Jack Cheese
- 3 tablespoons chopped fresh cilantro
Indian Hot Peppers
By drinkfairy
Cut each pepper down the seam, cut lemons and squeeze out juice in large bowl
- 3 to 4 lbs of cowhorn chile peppers
- 6 lemons
- 1 round can of mortons salt
- 1 medium bottle lemon juice
- 4 tbsp hot curry powder
- 4 tbsp cayenne pepper
- Peeled slices of fresh ginger
Nam Prik Nam Pla (Traditional Thai Sauce)
By drinkfairy
This is the classic Thai condiment you always find on a Thai table, whether its a restaurant or home
- 5 tablespoons Thai fish sauce
- 1/2 cup fresh lime juice
- 6 sliced birds eye chiles
- 2 teaspoons brown sugar
- 2 cloves garlic, minced
Bush’s® Chicken on Fire
By drinkfairy
The name says it all! This slow-cooker dish, starring BUSH'S COCINA LATINA® Pintos a la Diabla and jalapeños, is ...
- 1 can (16 oz) BUSH'S® Cocina Latina® Pintos a la Diabla
- 1 can (15.5 oz) BUSH'S® White Hominy
- 1 medium jalapeños, sliced into rings (TIP: For less heat, remove seeds.)
- 3 cups Chicken stock
- 3 medium (6 oz) chicken breasts
- 1/4 cup cilantro, chopped
Jalapeno Pesto
By drinkfairy
Blend everything in Food Processor and serve on marinated flank steak Marinate in olive oil, crushed garlic and pa...
- Cilantro
- Jalapeno
- Whole Garlic Clove
- Olive Oil
- Parmesan Cheese
- 1 to 2 TBSP Lemon Juice
Bistec Encebollado (Puerto Rican Steak with Onions)
By drinkfairy
Combine garlic, Adobo seasoning, oregano and black pepper in a small bowl
- Ingredients
- 2 tablespoons minced fresh garlic
- 1 tablespoon powdered Adobo seasoning
- 1/2 teaspoon Spice Islands® Oregano
- 1/2 teaspoon Spice Islands® Fine Grind Black Pepper
- 1 to 1-1/2 pounds lean sirloin steak OR cube steak, trimmed
- 2 tablespoons Mazola® Corn Oil
- 1/4 cup white vinegar
- 1 large white onion, peeled, sliced into rings and separated
- 2 tablespoons Mazola® Corn Oil
Pasta with Sausage and Arugula Sauce
By drinkfairy
Cook pasta according to directions while preparing the rest of the dish
- 3 tablespoons extra-virgin olive oil
- 1 medium onion, diced
- Kosher salt and freshly ground pepper
- 2 cloves garlic, peeled and smashed or chopped
- 1 pound sweet or spicy Italian-style sausage, casings removed
- 3 cups tomato-basil or marinara sauce
- 1 can fire roasted tomatoes
- 5 cups baby arugula or spinach leaves
- 1 cup mascarpone cheese (8 ounces), at room temperature
- 1 cup grated Parmesan
- 1 lb. of your favorite pasta
- 2 tablespoons chopped fresh flat-leaf parsley
Michael Symon's BBQ Brisket
By drinkfairy
step 1 instructions Preheat oven to 350F
- For the Slaw:
- 4 Lb Brisket
- 2 Cups Chicken Stock
- 2 Bottle IPA or Wheat Craft Beer
- 2 Tablespoon Cumin Seeds (toasted and crushed)
- 1 Tablespoon Coriander Seeds (toasted and crushed)
- 2 Chipotle Peppers in Adobo
- 2 Tablespoons Adobo Sauce
- Salt and Pepper
- 2 garlic cloves (sliced)
- 1 onion (sliced)
- 2 tablespoons olive oil
- 1/2 head Red Cabbage
- 1/2 clove Garlic
- 1/2 small Red Onion
- 1/2 Jalapeno (minced)
- 3 Tablespoon Champagne Vinegar
- 1 Tablespoon Dijon Mustard
- 2 Tablespoon Yellow Mustard
- 1 1/2 Teaspoon Salt
- 1 Tablespoon Worcestershire Sauce
- 1 Tablespoon ShaSha Sauce
- 1 Tablespoon Sugar
- 1 package Soft Buns
- Toppings:
- Slaw
- Ball park mustard
- Pickles
- Fresh cilantro
Veggies 'n Swiss Chicken Rollups
By drinkfairy
Juicy chicken, balsamic mushrooms, melty cheese
- Two 5-oz. raw boneless skinless chicken breast cutlets
- 1/4 tsp. onion powder
- 1/4 tsp. garlic powder
- 1/4 tsp. salt
- 1/8 tsp. black pepper
- 6 medium asparagus spears, ends trimmed
- 2 slices reduced-fat Swiss cheese
- 2 cups sliced brown mushrooms
- 1 tbsp. balsamic vinegar
- 1 1/2 tsp. chopped garlic
- Dash ground thyme