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Recipes
Mexican Chicken Pozole Verde
By drinkfairy
In a large, enameled cast-iron casserole, bring the chicken stock and water to a boil
- 7 cups chicken stock or low-sodium broth
- 2 cups water
- 4 chicken breast halves on the bone, with skin
- 1 pound tomatillos, husked and halved
- 1 small onion, quartered
- 2 poblano chilescored, seeded and quartered
- 2 jalapeños, seeded and quartered
- 4 large garlic cloves, smashed
- 1/2 cup chopped cilantro
- 1 tablespoon oregano leaves
- Salt and freshly ground black pepper
- 1 tablespoon vegetable oil
- Three 15-ounce cans of hominy, drained
- Finely shredded iceberg lettuce, sliced radishes, chopped onion, diced avocado, sour cream, tortilla chips and lime wedges, for serving
Roasted Chicken with Lemon and Annatto
By drinkfairy
1. In a bowl combine the lemon juice, zest, annatto, chile ancho powder, paprika, garlic, parsley and olive oil
- You Will Also Need:
- Juice and zest of large lemon
- 1 tablespoon annatto powder
- 2 teaspoons chile ancho powder
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons poultry seasoning
- 1/2 teaspoon cayenne or chipotle powder
- 2 tablespoons parsley or cilantro, finely chopped
- 1/4 to 1/3 cup olive oil
- Kosher salt
- Fresh cracked pepper
- 5 to 7 pound roaster chicken
- Tips~ If you cannot find annatto powder, you can combine 1/2 tablespoon of annatto seeds with the olive oil and cook on low for 5 minutes. Let cool, strain and add to the recipe as directed.
- 2 more lemons
- Parsley or cilantro for garnish
- Pan or large baking dish lined with a roasting rack
Crawfish Pies
By drinkfairy
Place a skillet over medium heat and add the butter
- 2 tablespoons unsalted butter
- 1 stalk celery, finely chopped
- 4 green onions, white and green parts only, thinly sliced
- 4 cloves garlic, very finely chopped
- 1 teaspoon grated lemon zest
- 1 teaspoon Tabasco Sauce
- 1/2 cup white wine or water
- 1 teaspoon salt-free Cajun seasoning
- 1 pound fresh, peeled crawfish tails
- 4 ounces cream cheese, cut into 8 small chunks
- 3 sheets homemade or thawed frozen puffed pastry, at least 9 x 9-inches square
- Egg Wash: 1 egg and 1 tablespoon cold water, beaten with a fork
Coconut Lemon Protein Fluff Recipe | Devotion Nutrition - Delicious Protein Powders and Flavor Packs
By drinkfairy
Blend water, protein, ice, poppy seeds and flex flavors in high power blender for approximately 1 minute, or until ...
- 8 oz water
- 1 scoop Devotion Angel Food Cake protein
- 2 cups ice
- 1 Coconut Biscotti flex flavor
- 1 Lemon Meringue flex flavor
- Dash of poppy seeds
Holiday Stuffed Portabellas
By drinkfairy
1/6th of recipe (1 stuffed mushroom): 188 calories, 2
- 6 large portabella mushrooms, stems chopped and reserved
- 1 cup chopped onion
- 3/4 cup finely chopped celery
- 1 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
- One 6-oz. box Stove Top Cornbread Stuffing Mix
- 1/2 cup sweetened dried cranberries
Lemony HerbLoaded Chopped Greek Salad
By drinkfairy
1. Cook the quinoa according to package directions
- SALAD:
- 1 cup uncooked quinoa
- 1 14ounce can white beans (lentil and garbanzos are yummy too)
- 3 cups chopped tomatoes
- 3 cups chopped fresh herbs I like mint, parsley, and basil
- 2 cups chopped red onion (one should be enough)
- 2 cups chopped cucumbers (one should be enough)
- 1/2 cup chopped kalamata olives
- DRESSING:
- olive oil
- salt and pepper
- lemon juice
Cauliflower biscuits
By drinkfairy
Step 1: Make Mashed Cauliflower Preheat the oven to 400°F
- 1 cauliflower head, leaves removed
- 3 garlic cloves, minced
- 1/3 cup nonfat Greek yogurt
- 1/2 cup cheddar cheese, shredded
- 2 eggs
- 2 egg whites
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Tuna Tartare-Stuffed Avocado
By drinkfairy
Cut the avocados in half. Remove the pits
- 2 avocados
- 1/2 pound Sushi-quality tuna (small dice)
- 2 tablespoons toasted sesame oil
- 2 teaspoons ginger (peeled, grated)
- 1/2 jalapeno (finely chopped)
- 1 teaspoon wasabi powder
- 3 scallions (finely chopped)
- 2 limes (zested, juiced)
- cilantro leaves (to garnish)
- potato chips (to serve)
- Kosher salt and freshly ground black pepper (to taste)
Chicken, Rice, and Spices Bake
By drinkfairy
Directions Preheat oven to 375°F and grease a 9x13-inch baking dish
- 4 cups chicken stock
- 2 tablespoons olive oil
- 8 -10 boneless skinless chicken thighs
- 1 medium onion
- 1 garlic clove (chopped, minced or crushed)
- 1 ⁄2-3⁄4 teaspoon ground cinnamon
- 1 1⁄2 teaspoons ground turmeric
- 1 1⁄2 teaspoons ground cumin
- 1 1⁄2 teaspoons curry powder
- 1 ⁄2 teaspoon cayenne pepper (optional) or 1⁄2 teaspoon chili powder (optional)
- 3 ⁄4-1 teaspoon salt
- 2 cups basmati rice, rinsed and drained or 2 cups regular medium grain rice or 2 cups long-grain rice
BBQ Baked Beans
By drinkfairy
Preheat oven to 350 degrees
- 2 19.75oz cans of Pork and Beans
- 1 16oz can Pinto Beans
- 4 slices of bacon, diced
- 1/2 medium white onion, chopped
- 1 medium green bell pepper, diced
- 1 stalk celery, diced
- 1/2 cup BBQ Sauce
- 2 Tbsp splenda brown sugar mix
- 1 Tbsp smoked salt
- 1 Tbsp garlic salt
- water or more bbq sauce to even out the mixture