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Chicken and Andouille Gumbo

Chicken and Andouille Gumbo

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In a 6-quart pot, heat oil and fry chicken until it is golden brown

  • 1/2 cup oil
  • 1 medium whole chicken, cut up (wing, leg, breast etc.)
  • 1 cup all-purpose flour
  • 1 medium Vidalia or yellow onion, coarsely chopped
  • 2 stalks celery, coarsely chopped
  • 3 cloves garlic, finely chopped
  • 8 bay leaves
  • 1 bell pepper, coarsely chopped
  • 1 pound sliced andouille sausage or sliced pepperoni
  • 2 cans chicken broth
  • Salt and freshly ground black pepper
  • 1/2 cup green onion, chopped
  • 1/4 cup finely chopped parsley, finely chopped
4/5 (1 Votes)

Potatoes au Gratin

Potatoes au Gratin

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Recipe courtesy Jamie Deen

  • 2 tablespoons unsalted butter, plus more for greasing
  • 3/4 cups half-and-half
  • 1 tablespoon minced shallot
  • 1 clove garlic, minced
  • 1 sprig fresh thyme
  • Dash freshly grated nutmeg
  • 2 medium Yukon gold potatoes (10 ounces), scrubbed and well washed, sliced 1/8-inch thick on a mandoline
  • 1/2 cup shredded Gruyere cheese
  • 1 tablespoon freshly grated Parmesan
5/5 (1 Votes)

Rachael Ray's Sausage and Broccoli Rabe Patty Melts

Rachael Ray's Sausage and Broccoli Rabe Patty Melts

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Rach includes John's favorites in this patty melt of homemade sausage and broccoli rabe with Italian seasonings

  • 1/2 pound broccoli rabe
  • 1 lb ground chicken
  • 1 pound ground pork, chicken or turkey sausage (Jimmy Dean Hot Sausage works best)
  • Salt and pepper
  • 1 1/2 teaspoons fennel seed (half a palmful)
  • 1 small chili pepper, seeded and finely chopped or 1 teaspoon chili flakes or Italian ground chili pepper
  • 3-4 cloves garlic, grated or pasted
  • 2-3 tablespoons onion, finely grated with its juice
  • 1 tablespoon paprika (a scant palmful)
  • 1/2 cup grated Pecorino Romano (a rounded handful)
  • Extra virgin olive oil (EVOO), for liberal drizzling
  • 12 slices hand-cut white bread, no more than 1/2-inch thick
  • 4 tablespoons butter, melted
  • 1/2 cup giardiniera (hot pickled vegetables), finely chopped
  • 12 deli-slices provolone cheese
4/5 (1 Votes)

HG's Spinach, Tomato, Feta 'n Egg Wrap Attack!

HG's Spinach, Tomato, Feta 'n Egg Wrap Attack!

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PER SERVING (entire wrap): 168 calories, 5

  • 1 La Tortilla Factory Whole Wheat Low-Carb/Low-Fat Tortilla, Large (sometimes labeled Smart & Delicious Low Carb High Fiber)
  • 1/2 cup chopped spinach
  • 1/3 cup fat-free liquid egg substitute (like Egg Beaters)
  • 1 1/2 tbsp. Athenos Reduced Fat Natural Feta Cheese, Crumbled with Basil & Tomato (or plain Reduced Fat Crumbled)
  • 1 tbsp. Hunt's Tomatoes, Fire Roasted Diced with Garlic
  • 2 pieces sun-dried tomato in oil & spices, chopped
5/5 (1 Votes)

Sriracha Mac and Cheese

Sriracha Mac and Cheese

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Serving size: 1½ cups Calories: 324 Fat: 13 g Carbohydrates: 39 g Sugar: 3 g Sodium: 365 mg Fiber: 4 g Protein: 14

  • 1 lb. rigitoni dreamfields pasta
  • 1 1/2 tablespoon unsalted butter
  • 2 tablespoons arrowroot
  • 1/2 cup red onion, diced
  • 1 1/2 cups low sodium chicken stock
  • 1 cup 2% milk
  • 1 heaping cup fontiago cheese, shredded (could use fontina, gouda, or white cheddar)
  • 2 teaspoon sriracha
  • salt & pepper to taste
  • garnish with diced fresh basil (optional)
0/5 (0 Votes)

Steak-Swap Cobb Salad

Steak-Swap Cobb Salad

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Yields: Serves 4 Preparation Bring steaks to room temp and season with salt and pepper

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  • 4 small strip steaks, 8-10 ounces
  • Salt and pepper
  • EVOO – Extra Virgin Olive Oil, for drizzling, plus about 1/2 cup
  • 1/2 cup flat-leaf parsley, finely chopped or 1/4 to 1/3 cup cilantro leaves, finely chopped
  • 2 lemons or 3 limes
  • 1 large shallot, peeled
  • 1 clove garlic, grated or minced and pasted
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon tomato paste
  • 1 tablespoon warm water
  • 2 tablespoons red wine vinegar
  • Salt and pepper
  • 1 heart romaine lettuce, shredded
  • 1/2 head iceberg lettuce, shredded
  • 1 small bundle watercress leaves, trimmed
  • 1/2 cup blue cheese crumbles
  • 2 baby Vidalia onions or 1 small bunch scallions, thinly sliced on an angle
  • 1 pint cherry tomatoes, halved
  • 4 hard boiled eggs, sliced or chopped
  • 2 ripe Haas avocados, peeled, seeded and diced or sliced
4/5 (1 Votes)

Thai Spicy Peanut Sauce

Thai Spicy Peanut Sauce

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1. Heat the oil in a pan. 2

  • 1 tablespoon peanut oil
  • 1 tablespoon panang curry paste or red curry paste
  • 1/4 cup coconut milk
  • 1/4 cup chicken stock
  • 3 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 2 tablespoons brown sugar
  • 1 tablespoon chili sauce (or 1 birds eye chili, sliced)
  • 2 tablespoons peanut butter
  • 1 teaspoon sesame oil
  • 2 tablespoons peanuts (roasted and crushed)
5/5 (1 Votes)

Beef Rissoles with Grilled Potatoes

Beef Rissoles with Grilled Potatoes

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1 2 pound Yukon Gold Potatoes (peeled; cut into 1 1/2" cubes) To make the Potato Salad: Place the Potatoes ...

  • Potato Salad
  • 2 pound Yukon Gold Potatoes (peeled; cut into 1 1/2" cubes)
  • 1 cup Chicken Stock
  • 1/4 cup Shallots (sliced)
  • 3 tablespoons Finely Chopped Cornichons
  • 2 tablespoons Drained Capers
  • 4 ounces Bacon (cooked and finely diced)
  • 2 tablespoons Finely Chopped Fresh Flat Leaf Parsley
  • 3 tablespoons Mayonnaise
  • Kosher Salt & Freshly Ground Black Pepper
  • Beef Rissoles
  • 1 pound Ground Beef
  • 1 ounce Bacon (finely chopped)
  • 1/2 small Onion; finely chopped
  • 1 Garlic Clove; finely chopped
  • 1 1/2 tablespoons Chopped Flat Leaf Parsley
  • 4 teaspoon Chopped Fresh Thyme Leaves
  • 2 teaspoons Dijon Mustard
  • 1/2 teaspoon Ground Paprika
  • 1 teaspoon Worcestershire Sauce
  • 1 large Egg; lightly beaten
  • Olive Oil (to brush Rissoles)
  • Baby Greens
  • 2 tablespoon Fresh Lemon Juice
  • 1 tablespoon Finely Chopped Shallot
  • 3 tablespoon Extra-Virgin Olive Oil
  • 6 cups Mixed Spring Greens
0/5 (0 Votes)

Potato Salad

Potato Salad

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Boil cubed potatoes until they are tender

  • 5 large red potatoes, peeled and cubed
  • 2 ribs celery, chopped
  • 1/2 large onion, chopped
  • 3 hard-boiled eggs, 2 chopped and 1 sliced
  • 1 heaping tablespoons Wickle's pickle relish, drained
  • 1 heaping tablespoons dill pickle relish, drained
  • 1/2 cup light Mayo
  • 3 tablespoons horseradish style mustard
  • 1 TBSP apple cider vinegar
  • 1 TBSP splenda
  • 1 TBSP jalapeno Tabasco
  • Paprika, for garnish
  • Salt
4/5 (1 Votes)

Grilled Flat Iron Steaks with White Anchovy Butter & Roasted Radish Salad

Grilled Flat Iron Steaks with White Anchovy Butter & Roasted Radish Salad

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Preheat your oven to 375°F

  • 3 cups trimmed radishes (halved lengthwise, leave a little of the green tip on)
  • 2 flat iron steaks (12 ounces each, about 1" thick)
  • 1 stick unsalted butter (softened)
  • 1/4 cup parsley (chopped)
  • 12 oil packed white anchovies (finely chopped)
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic (minced)
  • 1 shallot (minced and divided)
  • 4 cups reserved radish greens (torn)
  • olive oil
  • kosher salt and freshly ground black pepper
  • flakey salt, for garnish
4/5 (1 Votes)