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Recipes
Clinton Kelly Beef Bourguignon
By drinkfairy
step 1 ingredients Bay Leaf 3 sprigs fresh Thyme 3 sprigs Parsley instructions Tie together the...
- Bay Leaf
- 3 sprigs fresh Thyme
- 3 sprigs Parsley
- 1 tablespoon Olive Oil
- 1/2 Small Yellow Onion or 1 Whole Shallot (chopped)
- 1 cup Carrots (chopped)
- 1/4 pound Thick-Cut Bacon (diced)
- 1 1/2 cups Beef Stock
- 1 1/2 pounds Stewing Beef (cut into 1 1/2 inch cubes)
- 1/4 cup All-Purpose Flour
- 1 1/4 cups Red Wine
- 1/2 cup sliced Mushrooms
- 1 cup Peas
- 1 cup Pearl Onions
- Salt and Pepper
Marinated Grilled Shrimp
By drinkfairy
Mix in food processor then pour in bag with shrimp and marinade no longer than 20 minutes before grilling/
- 1 cup olive oil
- 2 cloves of garlic, slightly mashed
- juice of 1 lime
- few sprigs of cilantro
- 3 chipotles in adobo
- salt
Michael Symon's Grilled Marinated Chicken Breasts with Watermelon Feta Salad
By drinkfairy
For the Chicken: Rinse the chicken under cold water and pat dry
- For the Chicken:
- 6 bone-in (skin-on Chicken Breast Halves)
- Kosher Salt
- 1 cup Greek Yogurt
- Grated Zest and Juice of 1 Orange
- 1 tablespoon Coriander Seeds (toasted and ground)
- 2 teaspoons Cumin Seeds (toasted and ground)
- 2 teaspoons Chipotle Powder
- For the Watermelon Feta Salad:
- 1/2 Small to Medium Seedless Watermelon (cubed)
- 1 cup Feta (crumbled)
- 1/4 cup Mint Leaves (torn)
- 3 Scallions (sliced)
- 1 clove garlic (grated or finely minced)
- 1/4 cup Extra Virgin Olive Oil
- pepper (to taste)
- 3 tablespoons Red Wine Vinegar
Chicken Fajitas Recipe
By drinkfairy
In a large resealable plastic bag, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken
- 4 tablespoons canola oil, divided
- 2 tablespoons lemon juice
- 1-1/2 teaspoons seasoned salt
- 1-1/2 teaspoons dried oregano
- 1-1/2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon crushed red pepper flakes, optional
- 1-1/2 pounds boneless skinless chicken breast, cut into thin strips
- 1/2 medium sweet red pepper, julienned
- 1/2 medium green pepper, julienned
- 4 green onions, thinly sliced
- 1/2 cup chopped onion
- 6 flour tortillas (8 inches), warmed
- Shredded cheddar cheese, taco sauce, salsa, guacamole and sour cream
Skinny Pumpkin Spice Coffee Creamer
By drinkfairy
This healthier coffee creamer alternative has the same flavors as pumpkin pie! It’s full of warm spices, rich van...
- 2 cups (480mL) unsweetened cashew milk
- 1/4 cup (61g) pumpkin purée
- 1/2 - 3/4 tsp ground cinnamon, or to taste
- 1/8 tsp ground nutmeg
- 1/8 tsp ground ginger
- 1/4 teaspoon vanilla crème stevia, or adjusted to taste
The Best Avocado, Tomato and Cucumber Salad Ever
By drinkfairy
Place the onion in a bowl
- 1 large cucumber, peeled and sliced
- 1 small red onion, peeled and sliced
- 2 medium ripe avocados, peeled and chopped
- 3 medium tomatoes, halved and chopped
- 1/2 lemon, juiced
- 4 tbsp chopped fresh cilantro
- 1 jalapeño, deseeded and chopped
- 2 tbsp olive oil
- salt, black pepper to taste
Sea Salt Crusted Baked Potatos
By drinkfairy
1. Preheat oven to 400 F. 2
- • 4 large baking potatoes, about 1/2 pound each
- • 1 large egg white
- • 1 tablespoon water
- • 1/2 cup any blend Sarah's Sea Salt (we're partial to the Mediterranean and Tuscan blends)
Mustard Roasted Fingerling Potatoes
By drinkfairy
Position a rack in the center of the oven and preheat to 400 degrees
- 2 (1.5 pound) bags Frieda’s Fingerling Potatoes (any variety), halved
- 4 tablespoons olive oil, divided
- 3/4 teaspoon salt
- 1 teaspoon black pepper
- 6 teaspoons whole grain Dijon mustard
- The zest and juice of 1 small Frieda’s Meyer Lemon
- 2 garlic cloves, minced
- 2 tablespoons finely chopped fresh rosemary
SMOKED BOLOGNA
By drinkfairy
Preheat your smoker to 225 degrees F
- 3 pounds whole bologna chub
- 1/4 cup yellow mustard
- 1/4 cup Sweet BBQ Rub link in recipe notes
- 1/2 cup BBQ Sauce link in recipe notes
Miss Hilda's Portuguese Dressing
By drinkfairy
The biggest food day of the year is approaching, so it's time to get serious about what you're making this Thanksgi...
- 12 to 14 cups cubed (1/2-inch) day-old loaf French bread
- 4 cups milk
- 4 tablespoons extra-virgin olive oil
- 1/4 pound ground beef
- 1 pound chaurice or chorizo sausage, coarsely chopped
- 1 1/2 cups chopped onions
- 1 cup chopped green bell peppers
- 1/2 cup chopped celery
- 1 bay leaf
- 1 teaspoon salt
- 1 teaspoon crushed red pepper
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon minced garlic
- 2 large eggs
- 1/4 cup chopped parsley