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Recipes
Spanish Spice Rubbed Chicken Breasts with Parsley-Mint Sauce
By drinkfairy
Recipe courtesy Bobby Flay, 2007
- 1 tablespoon Spanish paprika
- 1 tablespoon smoked paprika
- 2 teaspoons cumin seeds, ground
- 2 teaspoons mustard seeds, ground
- 2 teaspoons fennel seeds, ground
- 1 teaspoon coarsely ground black pepper
- 2 teaspoons kosher salt
- 4 (8-ounce) boneless chicken breasts
- Olive oil
- Parsley-Mint Sauce, recipe follows
- 1 1/2 cups tightly packed fresh mint leaves
- 3/4 cup tightly packed fresh flat-leaf parsley
- 6 cloves garlic, chopped
- 2 serrano chiles, grilled, peeled, chopped
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 cup olive oil
- Water
- Salt and freshly ground black pepper
Pat and Gina Neely's Portobello Fries with Mustard Dipping Sauce
By drinkfairy
Preheat oil in a deep-fryer to 350 degrees F
- For the Mushroom Fries:
- peanut oil (for frying)
- 5 portabello mushrooms
- 1/2 cup all-purpose flour
- 1 1/2 cup panko
- 1/4 cup parmesan cheese (finely grated)
- 2 tablespoons parsley (finely chopped)
- 1/2 teaspoons red pepper flakes
- kosher salt and pepper
- 3 eggs (lightly beaten)
- For the Mustard Sauce:
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 3 tablespoons dijon mustard
- 1 tablespoon whole-grain mustard
- 1 tablespoon chives (finely chopped)
Tortilla Soup
By drinkfairy
Heat 2 tablespoons of olive oil in a large sauté over medium high heat
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic (sliced)
- 2 jalapenos (sliced)
- 1 teaspoon cumin
- 14 .5 ounce can crushed fire-roasted tomatoes
- 4 cups chicken stock
- 2 white corn tortillas (torn into pieces)
- 1 rotisserie chicken (shredded)
- juice of half a lime
- fried tortilla strips (to garnish)
- cilantro leaves (to garnish)
- diced avocado (to garnish)
- queso fresco (to garnish)
- lime wedges (to garnish)
- hot sauce to taste
- kosher salt and freshly ground black pepper
- 5 white corn tortillas (cut into strips)
- vegetable oil (for frying)
EASY TURKEY PHO
By drinkfairy
Instructions In a large stock pot, simmer all the broth ingredients together for an hour or so
- 6-8 cups turkey broth (see notes)
- 2 tablespoons fish sauce
- 2 whole star anise
- 6 whole cloves
- 1/4 cup cilantro stems
- 1 tablespoon dark brown sugar
- 1 cinnamon stick
- 1 3-inch piece of ginger, peeled and cut into pieces
- 8 ounces rice noodles
- 2 cups shredded leftover turkey
- cilantro, mint, lime, hot sauce, fish sauce, soy sauce, chili peppers, sprouts, or anything else you'd want to top your pho with!
Jello Shooters
By drinkfairy
ombine boiling water and jello until completely dissolved
- 1 package jello
- 1 cup Boiling Water
- 1/2 cup vodka
- Pam to spray plastic dish
Cajun Chicken Pasta
By drinkfairy
In a gallon size Ziploc bag, add chicken, 1 tablespoon olive oil and cajun seasoning, shaking to coat thoroughly
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil, divided
- 1 tablespoon cajun seasoning
- 8 ounces penne pasta
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream, or more, to taste
- 1/2 teaspoon lemon zest
- 1/4 cup freshly grated Parmesan
- Kosher salt and freshly ground black pepper, to taste
- 2 Roma tomatoes, diced
- 2 tablespoons chopped fresh parsley leaves
15 minute lo mein
By drinkfairy
Instructions Sauce: Shake all the sauce ingredients together in a jar
- 2 tablespoons Pearl River Bridge dark soy sauce
- 1 tablespoon Pearl River Bridge light soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 4-6 ounces uncooked ramen noodles
- 1 tablespoon sesame oil
- 3 green onions, chopped (separate green parts from white parts - you'll use both separately)
- 2-3 cups julienne cut or chopped vegetables like carrots, red peppers, cabbage, bok choy, mushrooms, or broccoli
- 1-2 tablespoons mirin
Lynn's Salsa
By drinkfairy
Mix all together and refrigerate
- 2 28 oz. cans whole tomatoes
- 6 jalapenos
- 1 white onion
- garlic salt
Slow-Cooker Greek Egg Casserole
By drinkfairy
If starting with roughly chopped cauliflower, pulse in a blender until reduced to rice-sized pieces, working in bat...
- 4 cups roughly chopped cauliflower or 3 cups cauliflower rice
- 2 cups frozen shredded hash browns
- 3/4 cup crumbled reduced-fat feta cheese
- 4 cups chopped spinach leaves
- 3/4 cup chopped red onion
- 1/3 cup bagged sun-dried tomatoes (not packed in oil), chopped
- 2 1/2 cups (about 20 large) egg whites or fat-free liquid egg substitute
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. oregano
- 1/4 tsp. each salt and black pepper
- 1/4 cup sliced black or kalamata olives
Corn Chowder with Bacon
By drinkfairy
Make your next Corn Chowder extra tasty by using the bacon drippings to make the soup base and after cutting the ke...
- 4 ears of corn (or 4 cups / 750g / 1.5 lb frozen or canned corn, drained)
- 1 tsp butter (or oil)
- 250 g / 8 oz bacon , chopped
- 2 tbsp / 30 g butter (use 3 tbsp if bacon is lean)
- 1 garlic clove , minced
- 1 small onion , diced (or half large onion) (yellow, brown or white)
- 5 tbsp / 60g flour
- 2 cups chicken broth , low sodium preferred
- 3 cups milk (I use low fat but full fat will work too)
- 600 g / 1.2 lb potatoes , cut into 1 cm / 2/5" cubes (about 2 large)
- 2 sprigs of thyme OR 1 tsp dried thyme
- 3/4 cup / 185 ml cream (Note 1)
- 3/4 cup shallots , green part finely sliced (green onions / scallions)
- Salt and finely ground pepper to taste