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Recipes
Cheese balls with Jalapeño
By drinkfairy
1 Preheat oven to 375 degrees Fahrenheit
- 1 8-ounce tube of Pillsbury dough crescent dinner rolls ™
- 5 oz jalapeno cheese quesadilla
Tomato-Sherry Pasta and Chicken
By drinkfairy
Chop tomatoes, shallots, and basil
- 3 plum (or 12 regular) tomatoes, coarsely chopped
- 2 shallots, finely chopped
- 2 tablespoons fresh basil leaves, coarsely chopped
- 6 oz pre-sliced portabellas, coarsely chopped
- 2 boneless, skinless chicken breasts (about 1 lb)
- Large zip-top bag
- 3 tablespoons all purpose flour
- 1/4 teaspoon pepper
- 1 teaspoon kosher salt, divided
- 2 tablespoons olive oil
- 1/3 cup julienne-cut sun-dried tomatoes
- 1 cup reduced-sodium chicken broth
- 1/2 cup sherry wine, divided
- 1 package three-cheese small ravioli (912 oz)
- 2 tablespoons garlic herb butter
Oven-fried Okra
By drinkfairy
Preheat oven to 375°F. In medium bowl, whisk bread crumbs, garlic, salt and pepper together
- 4 cups diced fresh Okra
- 1/2 cup Whole Wheat Breadcrumbs
- 1/4 teaspoon Garlic Powder
- 1/8 teaspoon Kosher Salt
- 1/8 teaspoon freshly ground Pepper
- 1 Egg
Asiago White Beans with Farro, Kale, and Tomatoes
By drinkfairy
341 calories per serving, makes 3 1 cup servings
- 1/2 cup uncooked farro (usually found in the health foods or dry rice and beans
- section of the grocery store)
- 1 1/2 cups vegetable or chicken broth
- 1 cup canned white beans, rinsed and drained
- 1 cup halved grape tomatoes
- 2 cups baby kale or spinach
- 1/2 cup Asiago or Parmesan cheese
- 1 cup tomato sauce (I am loving DeLallo Tomato Basil - no added sugar!)
- salt and pepper to taste
Buckaroo Chicken
By drinkfairy
Blend 1st 8 ingredients, pour over chicken and cover and refrigerate for 24 hours
- 2 Tbsp Achiote Paste
- 4 pieces of garlic, peeled
- 1/2 cup water
- 1/2 cup chardonnay
- 1/4 cup apple cider vinegar
- 1/2 cup fresh cilantro
- zest of 1 lime
- 3 limes juiced
- boneless, skinless chicken breasts
- sour cream
- greek yogurt
- 1 tbsp chipotle paste
- salt and pepper
Carnitas Tamale Pie
By drinkfairy
Preheat oven to 400 degrees
- 2/3 cup all-purpose flour
- 1/2 cup yellow corn meal
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons vegetable oil
- 1 can diced green chiles
- 1/3 cup milk
- 1 egg
- 1 can cream corn
- 2-3 cups leftover carnitas
- 1 cup enchilada sauce
- 1 cup shredded white cheese (Jack, White Cheddar, Pepperjack, etc.)
Vince Lombardi's Steakhouse Caramelized Brussels Sprouts
By drinkfairy
In a large sauté pan, combine butter, sprouts, salt and pepper over high heat
- 1/4 cup clarified butter
- 1 quart brussels sprouts, washed
- Salt and pepper to taste
- 1 teaspoon freshly chopped garlic
- 1 cup white wine (divided)
Melanie's Garden-Tomato Soup
By drinkfairy
Cooking Light JUNE 1999
- 2 teaspoons olive oil
- 3/4 cup chopped onion
- 1 tablespoon chopped fresh oregano or basil
- 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
- 2 garlic cloves, chopped
- 5 cups diced tomato (about 2 pounds)
- 1 1/2 cups water
- 2 1/2 tablespoons tomato paste
- 2 teaspoons sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Thinly sliced fresh basil (optional)
SLOW COOKER SKINNY PULLED PORK BARBACOA
By drinkfairy
1. Mix together the salt, pepper, coke zero, and brown sugar
- For the marinade:
- 2.5 pounds pork loin roast, fat trimmed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 6 ounce coke zero
- 1/4 cup brown sugar (unpacked)
- 1/4 cup water
- Step two:
- 8 ounce coke zero
- 6 oz can sliced green chilies
- 8 ounce tomato sauce
- 1 chipotle chili in adobo sauce
- 1/8 tsp garlic powder
- 1/8 tsp cumin
- 1/8 tsp chipotle chili powder
- 1/3 cup unpacked brown sugar
- salt and pepper to taste
BBQ Jalapeño poppers
By drinkfairy
1. Preheat the oven to 275ºF
- 18 fresh jalapeños
- One 8-ounce package cream cheese
- ½ cup grated cheddar cheese
- 1 green onion, sliced
- 18 slices thin bacon, cut into halves
- Bottled barbecue sauce
- Toothpicks
- Rubber gloves (or plastic bags) for working with jalapeños