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Recipes
Curry Oatmeal
By drinkfairy
Bring oats and water to a boil, then reduce heat to medium-high and simmer for about 30 minutes, stirring occasiona...
- 1/4 cup steel-cut oats
- 3/4 cup water (more or less, depending on if you like them softer or harder; or coconut milk)
- 1/2 teaspoon curry powder
- Salt to taste
- Vietnamese fish sauce to taste
- 1/8 red pepper, sliced
- 1/8 green pepper, sliced
- 1 bunch pea sprouts
- 2 shallots, sliced
- 1/4 to 1/3 cooked chicken breast, sliced
- Green onions, sliced, for garnish
Spring Pasta Salad
By drinkfairy
Recipe courtesy Jeff Mauro
- 1/3 cup extra-virgin olive oil
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- 1 clove garlic, grated
- 1 lemon, zested and juiced
- Salt and freshly cracked black pepper
- 12 ounces cavatappi pasta, cooked to package instructions and shocked under cold water
- 4 ounces asparagus, blanched and thinly sliced on the bias
- 1 box frozen peas, defrosted
- One 12-ounce jar roasted yellow peppers, chopped
- 1 pint grape tomatoes, halved
- 1 shallot, minced
- 1/2 cup fresh dill, chopped
- Ricotta salata, for garnish
Grilled Chicken Wings with Thai BBQ Sauce
By drinkfairy
For the Wings: Place the wings in a large baking dish and pour over half of the BBQ sauce over them
- GRILLED WINGS
- 3 pounds chicken wings (split, tips attached)
- 1/4 cup olive oil
- 2 tablespoons whole coriander (toasted and cracked)
- Kosher salt and freshly ground black pepper (to taste)
- THAI-STYLE BBQ SAUCE
- 1 1/2 cups unsweetened coconut milk
- 1/4 cup red onion (peeled and minced)
- 1 tablespoon ginger (peeled and grated)
- 1/4 cup honey
- 2 lemons (halved)
- 4 limes (halved)
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 2 tablespoons fish sauce
- 1/4 cup sambal oelek
- 1/4 cup cilantro (finely chopped, plus more to garnish)
- 1/4 cup scallions (finely chopped)
- 1/4 cup mint leaves (to garnish)
- 1/4 cup roasted peanuts (roughly chopped, to garnish) cracked
Lemon Roasted Chicken Salad Wrap
By drinkfairy
Recipe courtesy Jeff Mauro
- One 6-pound whole fryer chicken
- Olive oil, for drizzling
- Salt and freshly cracked black pepper
- 5 cloves garlic, smashed
- 5 sprigs fresh thyme
- 1 lemon, cut in quarters
- 3/4 cup 2-percent Greek Yogurt
- 1/4 cup mayo
- 2 tablespoons Dijon mustard
- 1/2 cup toasted walnuts, chopped
- 1/4 cup dried cranberries, chopped
- 2 celery ribs, diced
- 1 small red onion, minced
- 2 lemons, zested and juiced
- 2 tablespoons chopped fresh tarragon
- One 6-ounce can water chestnuts, drained and chopped
- Salt and freshly cracked black pepper
- Four 12-inch whole wheat tortillas
- 1 pint broccoli sprouts
- 2 Roma tomatoes, sliced
Smoked Maple Barbecue Chicken
By drinkfairy
Instructions Step 1: Brine Chicken (optional) Add 1 cup of coarse kosher salt to 1 gallon of water and stir until ...
- Whole chicken (1 chicken per 3 eaters)
- Maple Syrup
- Jeff’s original rub recipe
- Maple barbecue mop sauce
Taco Seasoning
By drinkfairy
This is a very good recipe for taco seasoning
- 6 teaspoons chili powder
- 5 teaspoons paprika
- 4 1/2 teaspoons cumin
- 2 1/2 teaspoons onion powder
- 1/8 teaspoon cayenne pepper
CHILI'S® LETTUCE WRAPS
By drinkfairy
Stir Fry Sauce: Combine water and arrowroot in a small bowl, stir to dissolve arrowroot
- Stir Fry Sauce:
- 1/4 Cup water
- 1 Teaspoon arrowroot
- 1/3 Cup soy sauce
- 1/4 Cup granulated sugar
- 1/4 Cup white vinegar
- 1 Tablespoon dried chives
- 1 Tablespoon vegetable oil
- 2 Teaspoons sesame seeds
- 1 Teaspoon red pepper flakes
- 1 Teaspoon chili oil
- 1 Teaspoon peanut butter
- 1/2 Teaspoon finely minced ginger
- Sesame-Ginger Dipping Sauce:
- 1/4 Cup water
- 3/4 Teaspoon arrowroot
- 1/3 Cup granulated sugar
- 1/3 Cup white vinegar
- 1/4 Cup soy sauce
- 1 Teaspoon finely minced ginger
- 1 Teaspoon vegetable oil
- 1/2 Teaspoon sesame seeds
- 1/4 Teaspoon garlic powder
- 1 Dash red pepper flakes
- 1 Dash parsley
- Peanut Dipping Sauce:
- 1/2 Cup peanut butter
- 1/3 Cup water
- 2 Tablespoons white vinegar
- 1/2 Teaspoon finely minced ginger
- 1/8 Teaspoon crushed red pepper
- 1/4 Cup granulated sugar
- 1/4 Teaspoon garlic powder
- 1/2 Teaspoon chili oil
- 1/2 Teaspoon vegetable oil
- 1 Tablespoon brown sugar
- Chicken:
- 1 Tablespoon vegetable oil
- 4 chicken breast fillets
- 4 green onions
- 1/4 Cup minced water chestnuts
- 1/4 Cup sliced almonds
- 1 head butter lettuce
- Garnish
- fried bean threads*
- shredded carrots
Chocolate Fudge
By drinkfairy
Preheat the oven to 350 degrees F
- 2 cups canned pure pumpkin
- 1 (18.3-ounce) box fudge brownie mix
- 2 tablespoons light chocolate syrup
BROWN BUTTER SCALLOPS WITH PARMESAN RISOTTO
By drinkfairy
Calories 474 per serving, Total fat 16
- PARMESAN RISOTTO:
- 1 tablespoon butter
- 1 minced clove garlic or 1 minced shallot (or both)
- 1 cup arborio rice
- 1/2 cup white wine
- 3 -ish cups of chicken broth
- 1/2 cup Parmesan cheese
- SEARED SCALLOPS:
- 1 tablespoon grapeseed oil
- 1 pound jumbo scallops
- SAUTEED SPINACH OR KALE:
- 1 tablespoon olive oil
- 1 clove minced garlic
- 4 cups spinach or kale
- BROWN BUTTER:
- 3 tablespoons butter
Roasted Veggie Salad With Avocado Dressing
By drinkfairy
1. Preheat oven to 400°F/200°C 2
- 1 red bell pepper, roughly chopped
- 1 lb butternut squash
- 1 lb Brussels sprouts, hulled and halved
- 2 tsp dried oregano
- 1 tsp salt
- 1 tsp black pepper
- 3 Tbsp. olive oil
- 4 oz mixed greens
- Avocado Dressing
- 1 avocado
- 1 small garlic clove
- Juice of 1 lime
- 1/4 cup olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper