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Recipes
Handmade Flour Tortillas
By drinkfairy
Instructions: 1. Combine flour and oil in large bowl; mix well
- Ingredients
- 4 cups Ultragrain All-Purpose Unbleached Flour
- 1/2 cup Pure Wesson Canola Oil
- 1 teaspoon salt
- 1 cup warm water (110°F to 120°F) Original
- PAM® No-Stick Cooking Spray
Chicken Scampi Z'paghetti
By drinkfairy
This new spin on scampi with pasta features deliciously juicy chicken, a decadent lemon-butter sauce, and tasty zuc...
- 8 oz. raw boneless skinless chicken breast
- 1/4 tsp. each salt and black pepper
- 1 lb. (about 2 medium) zucchini
- 1 cup chopped onion
- 1 1/2 tsp. chopped garlic
- 2 tbsp. dry white wine
- 2 tbsp. lemon juice
- 2 tbsp. light whipped butter or light buttery spread
- 1 tbsp. grated Parmesan cheese
- Optional topping: chopped fresh parsley
Townline BBQ Sauce
By drinkfairy
2009, Joseph Realmuto, All Rights Reserved
- 1/4 pound butter
- 3/4 cup minced onion
- 1/2 cup minced garlic
- 2 lemons, zested
- 5 tablespoons freshly squeezed lemon juice
- 4 1/4 cups ketchup
- 1 cup tomato juice
- 3/4 cup light brown sugar
- 6 tablespoons molasses
- 1/2 cup Worcestershire sauce
- 1/2 cup chili powder
- 4 tablespoons white wine vinegar
- 1 1/2 tablespoons chipotle puree
- Pinch kosher salt
Ford Fry's Nam Prik Pao Sauce
By drinkfairy
Recipe adapted from Ford Fry, King + Duke, Atlanta, GA
- 10 Thai chiles, stemmed and roughly chopped
- 2 tablespoons honey
- 1/4 cup fresh lime juice
- 1/2 cup loosely packed Thai basil leaves
- 1/4 cup finely chopped lemongrass (about 1 stalk, trimmed, outer leaves removed, pale-green parts only)
- 1 cup nam prik pao (Thai sweet chili paste), such as Pantai or Maeri brand
- 2 tablespoons fish sauce
Buffalo Pretzels
By drinkfairy
Instructions Preheat oven to 250 degrees F
- 1 (12 oz.) bag long pretzel rods
- 1 cup Frank's hot sauce
- 1/2 cup unsalted butter, melted
- 1/2 cup vegetable or canola oil
- 1 tablespoon Worcestershire sauce
- 1 (1 oz.) packet Ranch seasoning mix or about 3 tablespoons Homemade Ranch Seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Black Bean Salsa Wrap
By drinkfairy
284 calories CARBOHYDRATE37
- 1/2 cup fat-free refried black beans
- 7-inch whole-wheat tortilla
- 3 tablespoons reduced-fat shredded cheddar cheese
- lettuce
- salsa
Herb Crusted Pork Tenderloin
By drinkfairy
Preheat oven to 475 degrees F
- 1 (4-pound) boneless pork loin, with fat left on
- 1 tablespoon salt
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves
- 1 teaspoon dried basil or 2 teaspoons fresh basil leaves
- 1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary
Miso Noodles with Seared Ahi Tuna
By drinkfairy
Recipe courtesy Guy Fieri
- 1/2 cup white miso paste
- 3 teaspoons low-sodium soy sauce
- 2 tablespoons mirin
- 2 tablespoons canola oil
- 2 tablespoons seasoned rice vinegar
- 1 teaspoon sesame oil
- Kosher salt
- 10 ounces sugar snap peas, julienned into matchsticks
- 12 ounces buckwheat soba noodles
- 2 medium organic carrots, peeled and julienned into matchsticks
- 2 tablespoons canola oil, plus more for brushing
- 1 tablespoon sweet soy sauce
- 2 teaspoons yuzu
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 3 pounds good-quality ahi (or yellowfin) tuna, sushi-grade if possible
- 1/4 cup black sesame seeds
- 1/4 cup white sesame seeds
- 4 scallions, thinly sliced on the bias, for garnish
- Special equipment: 8 bamboo skewers soaked in water for 10 to 15 minutes
Grilled Stuffed Portobello Mushrooms
By drinkfairy
Preheat the grill to medium heat Wipe the mushrooms with a damp paper towel to clean and dry well
- 4 large portobello mushrooms, stem and gills removed
- 2 tablespoons canola oil, for brushing mushrooms
- 1 cup pre-made pesto sauce (brand of choice)
- 3/4 cup grated Parmesan
- 1/2 cup julienned sun-dried tomatoes with oil
- 1/2 cup panko bread crumbs
- 1 cup shredded part-skim mozzarella cheese
- Salt and freshly ground black pepper
Chermoula
By drinkfairy
Recipe adapted from Matt McClure, The Hive, Bentonville, AR
- 1 tablespoon grated ginger
- 1/2 cup chopped flat-leaf parsley
- 1/3 cup chopped cilantro
- Zest and juice of 1 lemon
- 1 tablespoon minced jalapeño
- Salt, to taste