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Recipes
Ken Gillmer's Panko Encrusted Chicken Rollatini
By drinkfairy
Preheat a 1/2-inch of canola oil in a cast iron skillet to 350ºF
- 6 Boneless Skinless Chicken Breast Cutlets
- 12 slices Cappicola Ham
- 12 slices Gouda
- 24 thin stalks of Asparagus
- Canola Oil for frying
- 1/2 cup Panko Bread Crumbs
- 2 Eggs (whisked)
- Salt
- Pepper
Homemade Nacho Cheese Sauce
By drinkfairy
This is the BEST Homemade Nacho Cheese Sauce! Made with only five all-natural ingredients (trust me, it doesn’t n...
- 2 tbsp butter
- 2 tbsp flour
- 1 cup whole milk
- 1/4 tsp salt
- 1/8 tsp cayenne pepper
- 8oz block sharp cheddar cheese*, grated
Meat Loaf
By drinkfairy
Bake 350 degree 1 1/4 hours
- 1 1/2 lbs ground beef
- 1/2 lb sausage
- 1 cup onion
- 1/2 cup Green pepper
- 2 eggs
- 1 cup bread crumbs
- 1 can tomatoes (preserve liquid)
- 1 tsp Worcestershire
- 1/2 tsp salt
- 1/2 tsp pepper
- ketchup
- Italian seasonings (sage,oregano Knorr's regualr and meat seasoning)
Toasted Garlic-Butter Ravioli with Spinach
By drinkfairy
Bring 12" sauté pan of water to a boil and generously season with salt
- kosher salt
- 16-18 oz. cheese ravioli
- 2 tbsp. extra-virgin olive oil
- 2 tbsp. unsalted butter
- 2 cloves garlic, minced
- 1/2 tsp. crushed red pepper flakes
- Freshly ground black pepper
- 5 oz. baby spinach
- 1/4 c. chopped fresh parsley
- 1/2 c. freshly grated Parmesan
Shrimp Cocktail
By drinkfairy
1. Dice onion. And all ingredients
- 2 pounds large shrimp, peeled and deveined
- 1 white onion, diced
- 8 garlic cloves – coarse chop
- 2 tbsp Flavor God Fiesta Sweet & Tangy Seasoning
- 1 tablespoon Flavor God Pink Salt & Pepper
- 3/4 cup tomato sauce
- 1/2 cup clam juice
- 3 tablespoons lime juice
- 1 cup jicama, peeled and diced
- 1 cup cucumber, diced
- 2 medium avocados, chopped
- 1 cup cilantro, chopped
- Optional: hot sauce, to taste
Mario Batali's Monster Shrimp with Orange Chili Glaze
By drinkfairy
Put the orange juice, cilantro, chili paste, olive oil, garlic, scallion, chipotle, sriracha and salt in a blender ...
- 1 tablespoon Asian red chili paste
- 2 garlic cloves
- 1 chipotle chile in adobo sauce
- 2 pound extra-large shrimp (16 to 20-count size - shelled and deveined)
- 3 scallions (green parts only - cut into 1-inch pieces and plus extra for garnish
- 1/2 cup freshly squeezed orange juice (about 2 oranges)
- 1/2 cup fresh cilantro
- 1/2 teaspoon salt
- 1/4 cup extra-virgin olive oil
- 1/4 cup sriracha hot sauce (or to taste)
- zest of 1/2 orange
30 Minute Spicy Ancho Turkey Chili
By drinkfairy
1. Bring the chicken broth and 1 cup of water to a boil in a small saucepan
- 1 cup farro (another grain like brown rice or quinoa would work)
- 2 cups chicken broth
- 3 cups water, divided
- 1 tablespoon olive oil
- 1/2 red onion, minced
- 2-3 cloves garlic, minced
- 2-3 jalapeños, minced (remove ribs and seeds if you don't want it to be spicy)
- 1 lb. ground turkey
- 1 14-ounce can black beans, rinsed and drained
- 2 teaspoons ancho chili powder
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 cup salsa (works best with a "fresh" salsa brand like Salsa Lisa)
- 2 14-ounce cans crushed fire roasted tomatoes
- toppings (sour cream, cheese, green onions, tortilla chips)
Roasted Red Chile Sauce
By drinkfairy
(to be combined with the Del Charro Chili) Heat the oil in a medium pot over medium heat, sauté the onions until ...
- 1 oz. vegetable oil
- 5 oz. white onion, dice
- 1 garlic clove, minced
- 3.5 lbs red hot chile, puree uncooked
- 6 cups water
- 4 oz. beef base
- 1/2 teaspoon oregano leaves, dry
- 1/2 teaspoon parsley, dry
- 1/2 teaspoon white pepper
- 3 oz. corn starch
Emeril's Salad
By drinkfairy
This is a simplified version of the signature salad served at Emeril’s Restaurant in New Orleans
- 8 cups (about 4 ounces) loosely packed assorted baby salad greens
- 1 ⁄2 cup (about 3 ounces) grated pepper Jack cheese
- 1 ⁄4 teaspoon chopped fresh rosemary
- 1 ⁄4 teaspoon chopped fresh thyme
- 1 ⁄4 cup (about 2 ounces) whole oil-packed sundried tomatoes, drained and julienned
- 2 tablespoons balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- Simple Croutons (page 136) or store-bought croutons, for serving (optional)
- 4 tablespoons alfalfa sprouts or broccoli sprou
Sausage, Kale, and Lentil Soup
By drinkfairy
Recipe courtesy Rachael Ray
- 1 tablespoon extra-virgin olive oil
- 1 pound hot sausage, bulk or casing removed
- 1 onion, chopped
- 2 ribs celery, chopped, leafy tops reserved
- 1 large carrot, peeled and chopped
- 1 large Idaho (russet) potato, peeled and chopped into small dice
- 1 Fresno or Holland chile pepper, thinly sliced or finely chopped
- 2 sprigs fresh rosemary, leaves picked and finely chopped
- 2 large cloves garlic, chopped or sliced
- 1/2 tablespoon ground cumin
- Kosher salt and freshly ground black pepper
- 1 bundle Tuscan, black, or dinosaur kale, stemmed and very thinly sliced
- 1/4 cup tomato paste
- 1 cup white wine
- Freshly grated nutmeg
- 1 3/4 cups lentils
- 4 cups chicken stock
- 2 cups water