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Recipes
Grilled Malibu Chicken - Favorite Family Recipes
By Sandybehr
Slice chicken into flat halves then place in a plastic bag
- For the Marinade:
- 3 chicken breasts, filleted into two flat halves (making 6)
- 1/2 pound of sliced deli ham
- 6 slices provolone cheese
- 2 Tbsp. olive oil
- 2 Tbsp. white vinegar
- 1 Tbsp. honey
- 2 tsp. dijon mustard
- salt and pepper to taste
- For the Honey Mustard Yogurt Dip:
- 1 c. greek yogurt
- 1 Tbsp. dijon mustard
- 1 Tbsp. honey
Glazed Balsamic Chicken
By Sandybehr
Photo by kim v
- 1/4 cup all-purpose flour
- 1/4 teaspoon each salt and pepper
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon rubbed sage
- 1 cup chicken stock
- 2 tablespoons balsamic vinegar
- 2 teaspoons liquid honey
- 1 tablespoon chopped fresh parsley
- Serves: 4 servings
Baja Black Beans, Corn and Rice
By Sandybehr
Cook brown rice. In a medium bowl, combine black beans, corn, tomatoes, onion, cilantro, jalapeno, lime juice, oil...
- 6 cups cooked brown rice
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 4 fresh tomatoes, diced
- 1 ⁄2 cup red onion, chopped
- 1 ⁄2 cup cilantro, chopped
- 1 jalapeno pepper, seeded and diced
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1 ⁄2 teaspoon salt
- 1 ⁄4 teaspoon fresh ground pepper
- 2 dashes hot sauce
Strawberry Cream Cheese Mini Wraps
By Sandybehr
As prepared by Buns in my Oven, February 26, 2015
- 1 box 1 box Pillsbury™ Refrigerated Pie Crust
- 4 ounces 4 ounces cream cheese, softened
- 1/3 cup 1/3 cup powdered sugar
- 12 teaspoons 12 teaspoons strawberry jam
Chicken and Sprouts Stir Fry
By Sandybehr
In a wok or large heat 1 1/2 tablespoons oil over high heat; add sprouts and cook, stirring quickly and frequently,...
- 1 1⁄4 lbs boneless skinless chicken breasts
- 2 cups bean sprouts, rinsed and dried
- 2 1⁄2 tablespoons vegetable oil, divided
- 1 1⁄2 teaspoons gingerroot, minced and pared
- 2 garlic cloves, minced
- 3 ⁄4 cup scallion, chopped
- 3 ⁄4 cup carrot, chopped
- 3 -4 tablespoons reduced sodium soy sauce
- 3 tablespoons honey
Rum Spice Glazed Pork Tenderloin - so tender and juicy! - Rock Recipes
By Sandybehr
Instructions In a small saucepan over medium low heat add the olive oil and 3 cloves minced garlic
- 2 to 3 lbs pork tenderloin
- 2 tbsp vegetable oil
- 2 tbsp olive oil
- 3 cloves minced garlic
- 1 cup brown sugar
- pinch salt
- 1/2 tsp salt
- 1/2 tsp minced fresh ginger
- 4 ounces dark rum
- 2 to 3 tbsp Tabasco sauce
- 1 tsp minced jalapeno pepper (optional if you like a little extra heat)
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- 2 tsp. kosher salt
- 2 tsp. ground cumin
- 1/2 tsp. ground black pepper
- 2 tsp. chili powder
Mexican Layer Dip
By Sandybehr
Great with chips or crackers or spread on your favorite tortilla
- . Sour Cream Mixture - Mix well in a separate bowl and then spread over layer #2:
- Layer in order starting at #1 and ending at #7
- 1 . Two (2) 10 oz cans Frito's Bean Dip (Or one (1)can El Paso refried beans)
- 2 . One (1 pkg) Avocado Dip
- One (1) cup sour cream
- One -half (1\2) cup mayo
- One (1) pkg taco seasoning
- 4 . One-half (1\2) cup (or more chopped onions. (I don't use them)
- 5 . Two (2) cups chopped tomatoes (drain the juice well after chopping)
- 6 . One (1) small can sliced black olives, drained well
- 7 . One (1) 8 oz package shredded cheddar cheese
Ginger Veggie Stir-Fry
By Sandybehr
In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornstarch is d...
- 1 tablespoon cornstarch
- 1 1/2 cloves garlic, crushed
- 2 teaspoons chopped fresh ginger root, divided
- 1/4 cup vegetable oil, divided
- 1 small head broccoli, cut into florets
- 1/2 cup snow peas
- 3/4 cup julienned carrots
- 1/2 cup halved green beans
- 2 tablespoons soy sauce
- 2 1/2 tablespoons water
- 1/4 cup chopped onion
- 1/2 tablespoon salt
Avocado Strawberry Caprese Salad
By Sandybehr
•In a small saucepan, bring the vinegar to a simmer over medium heat
- 1/3 cup (80 mL) balsamic vinegar
- 1 cup (135 g) hulled and sliced strawberries
- 1 cup (160 g) grape or cherry tomatoes, halved
- 1 medium ripe avocado, pitted and diced
- 1/3 cup (8 g) loosely packed basil leaves, chiffonade cut
- 1 1/2 teaspoons extra-virgin olive oil
- Pink Himalayan salt or fine sea salt, to taste
- Freshly ground black pepper, to taste
- Toasted sesame seeds or chopped pecans, for serving
- Read more: http://ohsheglows.com/2016/06/07/avocado-strawberry-caprese/#ixzz4BCT950Ga
Korean BBQ Steak Bowls with Spicy Sesame Dressing - Pinch of Yum
By Sandybehr
1.Pulse the dressing ingredients in a food processor until smooth
- For the Spicy Sesame Dressing
- 2/3 cup soy sauce
- 1/4 cup mirin
- 1 tablespoon fresh minced or crushed ginger
- 1 tablespoon toasted sesame oil
- 2-3 tablespoons brown sugar
- 1-2 tablespoons sambal oelek (spicy chili paste)
- 5 cloves garlic
- For the Korean BBQ Steak Bowls
- 1 lb. top sirloin steak, cut into very thin pieces
- 2 bell peppers (red and yellow), spiralized or cut into strips
- 2 handfuls of spinach
- wonton strips, scallions, and sesame seeds for topping