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Recipes
Hot Italian Chicken Sausage Zucchini Boats
By drinkfairy
Instructions Slice zucchinis lengthwise and scoop out the flesh
- First Fresh Hot Italian Chicken Sausage - 1 (14 oz) Package
- Zucchini - 4 large
- Olive Oil - 1 Tbs
- Marinara Sauce - 1 C
- Mozzarella Cheese - 1 C
- Fresh Oregano - 1 Tbs
- Crushed Red Pepper - 1 Tbs (optional)
Sloppy Joes
By drinkfairy
Start by browning the ground beef in a large pot over medium-high heat
- 2 1/2 pounds ground beef
- 1 large green bell pepper, diced
- 1/2 large onion, diced
- 1 1/2 cups ketchup
- 5 cloves garlic, minced
- 2 tablespoons packed brown sugar
- 2 teaspoons chili powder, or more as needed
- 1 teaspoon dry mustard
- 1/2 teaspoon red pepper flakes, or more as needed
- Hot sauce, such as Tabasco
- Worcestershire sauce
- Salt and freshly ground black pepper
- 8 kaiser rolls
- 2 tablespoons butter, softened
- Chips or salad, for serving, if desired
Crispy Brussels Sprouts with Spicy Aioli
By drinkfairy
Preheat oven to 425 degrees F
- 1 lb. Brussels sprouts, trimmed and quartered (halved if large)
- 2 tbsp. extra-virgin olive oil
- kosher salt
- Freshly ground black pepper
- 1/2 c. mayonnaise
- Juice of 1/2 lemon
- 1/2 tsp. cayenne pepper
Easy Mexican Chicken Quinoa Casserole
By drinkfairy
Calories per serving 450
- 1 1/2 cups uncooked quinoa
- 1 14 ounce can cooked black beans, rinsed and drained
- 1 1/2 cups salsa
- 1 1/2 cups chicken broth
- 1/2 teaspoon salt
- 1-2 cloves minced garlic (optional)
- 1 1/2 cups shredded cheese, divided
- 1 tablespoon oil
- 1 jalapeño, minced
- 1 onion, sliced
- 4 bell peppers, sliced
- 1 1/4 lb. boneless skinless chicken breasts, cut into small pieces
- 1 tablespoon taco seasoning (I just use a mix of chili powder, onion powder, cumin, salt)
Ginger and Basil Mezcalini
By drinkfairy
Place the lime juice, basil leaves, ginger, and syrup in a cocktail shaker and shake well
- Juice of 2 limes
- 5 5 basil leaves
- 1 1 spoonful of shaved ginger
- 2 oz. 2 oz. jarabe natural (this is a sweet syrup made from distilling natural fruits and leaves in Mexico - if you can't find it at a supermarket, you can substitute agave syrup)
- 1 1/2 oz. 1 1/2 oz. of mezcal reposado
- 3 3 ice cubes
- lime slice
Boozy Bears
By drinkfairy
Mix Powell & Mahoney mixer with alcohol in a small saucepan
- 3/4 cup Powell & Mahoney mixer of choice
- 1/4 cup alcohol of choice
- 2 1/2 packets of Knox original unflavored gelatin
Tempura Batter
By drinkfairy
I got this recipe out of an authentic Japanese Cuisine book, I tried it because it was simple and seemed legit and
- 2 egg yolks
- 1 1/2 cups ice water
- 1 3/4 cups flour, sifted
Thai Basil Beef with Rice Noodles
By drinkfairy
Cooking Light JANUARY 2005
- 8 cups water
- 1 pound flank steak, trimmed
- 1/4 teaspoon salt
- 1 1/2 cups (1 1/2-inch-long) slices fresh asparagus (about 1 pound)
- 4 ounces wide rice stick noodles (bánh pho)
- 1 tablespoon sugar
- 3 tablespoons fresh lime juice
- 1 tablespoon fish sauce
- 1/2 teaspoon Thai red curry paste
- 1 cup cherry tomatoes, halved
- 1/2 cup thinly sliced fresh basil
Light Spinach and Feta Frittata
By drinkfairy
Serves: 4 | Serving Size: 1/4 of frittata Per serving: Calories: 170; Total Fat: 8g; Saturated Fat: 4g; Monounsa
- 2 large eggs
- 8 large egg whites
- 1 teaspoon olive oil
- 1/2 medium red onion, finely chopped
- 3 scallions, chopped
- 10 ounces frozen chopped spinach, thawed
- 2 ounces crumbled feta
- 2 tablespoons Parmigiano-Reggiano, grated
- Salt and freshly ground pepper
Japanese Cream Sauce Ginger Mayo
By drinkfairy
How to make it Preparation 1) In a small bowl, combine mayonnaise, splenda, rice vinegar, melted butter, paprika, ...
- 1 cup mayonnaise
- 2 tbsp splenda
- 1 tbsp rice wine vinegar
- 2 tbsp melted butter
- 1 tsp paprika
- 2/3 tsp garlic powder
- 1/2 tsp ginger powder