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Recipes
Red Velvet Peanut Butter Blossoms w/ Hugs adapted from Hershey’s
By drinkfairy
Preheat the oven to 375°F
- 1 bag Hershey’s Hugs
- 1/2 cup shortening
- 3/4 cup Creamy Peanut Butter
- 1 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 egg
- 2 tablespoons half n half
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons red color
- 3 tablespoons unsweetened cocoa
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Granulated sugar
Soy Citrus Scallops with Soba Noodles
By drinkfairy
Michelle Powers, Cooking Light APRIL 2009
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon fresh orange juice
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1/2 teaspoon minced peeled fresh ginger
- 1/4 teaspoon chili garlic sauce (such as Lee Kum Kee)
- 1 tablespoon dark sesame oil, divided
- 1 pound large sea scallops
- 4 cups hot cooked soba (about 6 ounces uncooked buckwheat noodles)
- 1/8 teaspoon salt
- 1/4 cup thinly sliced green onions
Chicken Salad with Basil Vinaigrette
By drinkfairy
In a large skillet, heat oil over medium-high heat
- 2 1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon olive oil
- 2 cups quartered cherry tomatoes
- 1 1/2 cups thinly sliced fennel
- 1/2 cup halved pitted kalamata olives
- 1/3 cup chopped green onion
- 1/4 cup thinly sliced fresh basil
- Basil Vinaigrette
Sun Dried Tomato Pasta with Chicken
By drinkfairy
Chicken and pasta in a creamy sun dried tomato sauce that comes together in just over 20 minutes!
- 8 ounces ziti or other pasta of choice
- 4 small chicken breasts
- 1/2 tsp salt and pepper
- 1 tablespoon oil
- 1 1/2 tablespoons butter
- 1 shallot, finely chopped
- 4 ounces mushrooms, sliced
- 2 garlic cloves, minced
- 3/4 cup heavy cream
- 1 1/4 cups chicken broth
- 3/4 cup freshly grated parmesan cheese, plus extra for garnish
- 1/2 – 3/4 cup sun dried tomato, cut into strips (Note 1)
- 1 cup baby spinach (optional)
- 1/4 cup basil leaves, sliced
Smoked Jalapeno Sausage in Corn Husk
By drinkfairy
Mix all ingredients together
- 2 lbs. ground pork
- chopped garlic
- nutmeg
- salt
- cayenne pepper
- ground black pepper
- allspice
- chopped jalapenos
- sugar
- chopped red bell pepper
- chicken base liquid, around 1/4 cup
Peach Cobbler
By drinkfairy
Mix all ingredientes and microwave for 2 minutes
- 1.25 scoop Angel Food Cake Protein
- 1 Peach Cobbler Flex Flavor
- 1/2 cup water
Chicken Lo Mein
By drinkfairy
Cook the noodles according to package instructions
- For the sauce
- 1 tbsp brown sugar
- 2 tbsp soy sauce low sodium
- 2 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tsp hoisin sauce
- 1 tsp ground black pepper
- 1 tsp sesame oil
- For Chicken
- 2 pieces chicken breasts skinless and boneless, cut into small
- 2 tbsp soy sauce
- 1 tsp fresh ginger minced
- 3 cloves garlic minced
- 2 tbsp olive oil
- For Veggies
- 2 tbsp olive oil
- 2 cups shiitake mushrooms sliced
- 1 cup Chinese cabbage shredded
- 1 cup carrots julienned
- 1 large onion chopped
- Other
- 16 oz Asian style noodles like ramen noodles or udon noodles
- 3 green onions chopped
Mario Batali's BBQ Shrimp
By drinkfairy
Peel the shrimp, leaving only their tails attached
- Creole Seasoning:
- 3 Lb Large Gulf Shrimp (in their shells)
- 2 Tablespoon Creole Seasoning (below)
- Cracked Black Pepper
- 2 Extra Virgin Olive Oil
- 1/4 Cup Chopped Onions
- 2 Tablespoon Minced Garlic
- 3 Lemons (Peeled & Sectioned)
- 2 Cups Shrimp Stock
- 1/2 Cup Worcestershire Sauce
- 1/4 Cup Dry White Wine
- 1/4 Teaspoon Salt
- 2 Cups Heavy Cream
- 2 Tablespoon Butter
- 1 Tablespoon Chives (Chopped)
- Grits or Polenta (optional)
- 2 1/2 Tbsp Paprika
- 2 Tablespoon Salt
- 2 Tablespoon Garlic Powder
- 1 Tablespoon Black Pepper
- 1 Tablespoon Onion Powder
- 1 Tablespoon Cayenne Pepper
- 1 Tablespoon Dried Oregano
- 1 Tablespoon Dried Thyme
Chicken Wonton Soup
By drinkfairy
Cozy, comforting wonton soup just like your favorite takeout place! No need to be intimidated here
- 1 1 1 tablespoon sesame oil
- 1 1 1 tablespoon canola oil
- 3 3 3 cloves garlic, mined
- 1 1/2 1 1/2 1/2 tablespoons freshly grated ginger
- 6 6 6 cups low sodium chicken broth
- 1 1/2 1 1/2 1/2 tablespoons seasoned rice wine vinegar
- 1 1 1 tablespoon reduced sodium soy sauce
- 6 6 6 ounces shiitake mushrooms
- 3 3 3 baby bok choy, coarsely chopped
- 2 2 2 green onions, thinly sliced
- 8 8 8 ounces ground chicken
- 2 2 2 cloves garlic, minced
- 2 2 2 green onions, thinly sliced
- 1 1 1 tablespoon oyster sauce
- 1 1 1 teaspoon reduced sodium soy sauce
- 1 1 1 tablespoon freshly grated ginger
- 1 1 1 teaspoon sesame oil
- 1/4 1/4 1/4 teaspoon white pepper
- 36 2-inch 36 2-inch won ton wrappers
Thai Garden Chicken Wonton Broth Bowl
By drinkfairy
This is similar to Panera's Thai Chicken Wonton Broth Bowl
- 1/2 pound extra lean ground chicken
- 1 tbsp. dried minced onion (I subbed 1/4 of a fresh onion, diced finely)
- 4 cloves garlic, minced, separated
- 1 tbsp. Ponzu sauce
- 1/2 tsp sesame oil
- 2 tsp plus 2 tbsp. ginger root, grated, separated
- 1/2 tsp. seasoned rice vinegar
- 48 wonton or pot sticker wrappers
- 8 cups low sodium chicken broth
- 2 cup water
- 3 medium carrots, julienned
- 4 oz. Portabella mushrooms, sliced
- 2 crowns broccoli, cut into medium florets
- 2 tbsp. Miso
- 2 tsp. sweet red chili sauce
- 3 green onions, rough chopped
- 1 cup Napa cabbage, rough chopped
- sesame seeds, toasted
- Notes: You can substitute premade wontons. I also like to add spinach or baby kale.