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Recipes
Jalapeno Pesto Braciole
By drinkfairy
For the Jalapeno Pesto, combine all of the ingredients in a food processor and pulse until nearly smooth
- Jalapeno Pesto
- 6 Jalapeno Peppers; cored and seeded
- 5 Serrano Chilies; cored and seeded
- 1/2 medium Red Onion; finely diced
- 1/2 cup sliced Blanched Almonds
- zest of 1 Orange
- 1 cup Extra Virgin Olive Oil
- Salt; to taste
- For the Bracioles
- 1 1/2 pounds Pork Shoulder; sliced thinly and pounded out to an even thickness
- Salt and Freshly Ground Pepper
- 4 ounces Capicola Ham; thin slices, or other deli-style meat
- Escarole; chopped
- Olive Oil
Red and Green Chile Posole
By drinkfairy
Heat oil in a 10 quarts stockpot over medium heat; add onion and sauté until tender add garlic and sauté for 30 s...
- 3 lbs. Pork, Diced
- 1.5 lbs. Posole/Hominy
- 2 Cups Red Chile Puree
- 1.5 Cups Green Chile, Chopped
- 2 Ounces Vegetable Base
- 4 Ounces Pork Base
- 2 Tablespoons Vegetable Oil
- 1 Medium Onion, Chopped
- 3 Medium Garlic Cloves, Coarsely Chopped
- 1/4 Teaspoon Ground Cumin
- 1/2 Teaspoon Oregano Leaves, Dry
- 1/2 Teaspoon White Pepper, Ground
- 1 Teaspoon Parsley, Chopped
French Dip Roast Beef for the Crock Pot
By drinkfairy
Place roast in a 5-quart slow cooker
- 3 1⁄2-4 lbs boneless chuck roast
- 1 ⁄2 cup soy sauce
- 1 beef bouillon cube
- 1 bay leaf
- 3 -4 peppercorns
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 12 French rolls, split
Crispy Green Beans
By drinkfairy
1. Preheat the oven to 375°
- 1 pound fresh green beans, washed and trimmed
- 3 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
- 1/2 teaspoon paprika
Mexican Beef Stew
By drinkfairy
Recipe courtesy Rachael Ray
- 6 ancho chiles
- 2 cups beef stock
- Vegetable or olive oil, for drizzling
- 4 ounces smoky good quality bacon, chopped
- 2 pounds beef top round, cut into bite-size chunks
- Kosher salt and freshly ground black pepper
- 2 medium onions, finely chopped
- 4 large cloves garlic, finely chopped or grated
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 2 About 2 teaspoons unsweetened cocoa
- 1/2 About 1/2 teaspoon ground cinnamon
- 1/2 About 1/2 teaspoon ground cloves
- 1 (12-ounce) bottle Mexican-style lager beer (recommended: Negra Modelo)
- 1 (14-ounce) can whole, diced or crushed fire-roasted tomatoes
- 1 tablespoon honey
- Juice of 1 lime
- Sour cream
- Fresh cilantro leaves
- Warm or charred tortillas or rice
- Black beans
Hungry Girl's Think Pink Drink
By drinkfairy
Pour about half of the tea mix packet into a tall glass
- Half a packet of Lipton Strawberry Acai Decaf Iced Green Tea Mix (check the store locator, or stock up online!)
- 1/2 cup So Delicious Dairy Free Unsweetened Coconut Milk Beverage
- 1 cup ice cubes
- 1/4 cup freeze-dried strawberries (like the kind by Just Tomatoes, Etc., Crunchies, or Trader Joe's)
Thai Chili Sauce 'Nam Prik Pao'
By drinkfairy
Preparation Tips: Although traditionally the shallots and garlic are finely chopped by hand, you can also use a foo...
- Makes a small jar of Nam Prik Pao - about 1/2 cup (a little goes a long way!)
- 1/4 cup canola or coconut oil, plus a little more to finish (or light vegetable oil of your choice)
- 4 cloves garlic, finely chopped
- 2 shallots, finely chopped
- dried whole OR crushed red chilies, ground to make 3 Tbsp. powder (you can also use cayenne pepper which is already ground)
- 1/2 to 1 tsp. shrimp paste, OR 1 extra Tbsp. fish sauce
- 2 Tbsp. fish sauce
- 2-3 Tbsp. palm or brown sugar, or more to taste
- 1/2 to 1 tsp. tamarind paste (available at Asian or Indian food stores)
- 1 +1/2 Tbsp. lime juice
- 2 Tbsp. water
Crunchy Curried Chickpeas
By drinkfairy
Preheat oven to 400 degrees
- 2 15-oz. cans chickpeas, rinsed and dried
- 1/4 cup olive oil
- 1 Tbsp. hot curry powder
- 1/4 tsp. salt
Cheesy Chicken Broccoli & Cauliflower Rice Casserole
By drinkfairy
This hits all the notes of a comfort-food classic, but with much lower carb and calorie impact
- 5 cups roughly chopped cauliflower
- 1 lb. raw boneless skinless chicken breast cutlets, pounded to 1/2-inch thickness
- 1/4 tsp. each salt and black pepper
- 3 cups roughly chopped broccoli
- 1 cup chopped onion
- 1 cup chopped celery
- 1/4 tsp. garlic powder
- 3/4 cup fat-free milk
- 1 cup shredded reduced-fat cheddar cheese
- 1 tbsp. whole-wheat flour
- 2 wedges The Laughing Cow Light Creamy Swiss cheese
Lou Diamond Phillips' Carne Asada Salad
By drinkfairy
Use meat tenderizer to thin out the ribeye
- PASTE:
- 1 lb Boneless Ribeye Steak
- 1 T Chile Powder
- 1/2 T Chipotle Powder
- 1/2 T Ancho Powder
- 1/2 T Smoked Paprika
- 1/2 t Ground Cumin
- 1 T Fresh Oregano (minced)
- 1/4 C Fresh Cilantro (minced)
- 4 Garlic Cloves (pressed or minced)
- Salt and Pepper To Taste
- 2 1/2 T Olive Oil
- LIQUID MARINADE:
- 1/4 Cup Soy Sauce
- Juice of 1 Lime
- Juice of 1 Lemon
- 1/4 C Orange Juice
- 1/2 Bottle of Beer
- MANGO SALSA:
- 1 1/2 Ripe, Firm Mangoes
- 1/4 Red Onion (minced)
- 1/4 C Fresh Cilantro (minced)
- Lemon Juice
- Splash of Red Wine Vinegar
- 1/2 T Salt
- PUMPKIN SEEDS (PEPITAS):
- Pumpkin Seeds
- Olive Oil
- Chipotle Powder
- Garlic Salt
- SALAD AND DRESSING:
- Mesclun or Mixed Greens
- 1/4 C Tequila
- 1/4 C Fresh Lime Juice
- 1/4 C Orange Juice
- 2 Jalapeños (skinned, seeded and roasted)
- 1 T Fresh Roasted Oregano (minced)
- 1 T Fresh Thyme (minced)
- 2 T Fresh Cilantro
- 1/4 C Olive Oil
- Salt and Pepper To Taste