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Recipes
Chicken and Artichokes
By S. Danford
Add all ingredients to the slow cooker, stir to mix
- 8 boneless, skinless chicken thighs
- 1/2 cup chicken broth
- 1 T fresh lemon juice
- 2 t dried thyme
- 1 clove garlic, minced
- 1/4 t freshly ground black pepper
- 1 (13 oz) can artichoke hearts, drained
Salmon Packet with Veggies
By S. Danford
Heat oven to 400. Place zucchini on a piece of parchment paper
- (For 1 packet)
- 1/4 cup diced zucchini
- Salt
- Pepper
- Olive Oil
- Juice of 1/2 lemon
- 1 6oz salmon filet
- 2-3 pieces finely sliced lemon
- 1-2 sprigs fresh dill
Spicy Turkey Roast
By S. Danford
Preheat oven to 350 Remove mesh from the turkey
- 1 4 lb frozen whole boneless turkey, thawed as package directs
- 8-10 large cloves garlic
- 3 T rosemary
- 1 t paprika
- 1 T coarsely ground black pepper
- 1 t Kosher salt
- 2 T olive oil
Spinach and Pear Salad
By S. Danford
DRESSING: Whisk together and refrigerate until you're ready to toss the salad
- SALAD:
- 10 oz bag fresh spinach
- 3 bartlett pears, cored and sliced long and thin
- 1 avacado
- 1 pkg crumbled feta cheese
- 6 pieces cooked, very crisp bacon, crushed
- 1/2 cup candied walnuts
- 1/2 cup Craizins
- 1/4 cup fresh mushrooms
- DRESSING:
- 1/3 cup olive oil
- 2 1/2 T rice vinegar
- 2 cloves garlic, minced
- 1/4 t Kosher salt
- 2 T dijon mustard
Sausage, Apple and Herb Stuffing
By S. Danford
Preheat oven to 300 Spread bread cubes in an even layer on a rimmed baking sheet Bake until dry and lightly toast...
- 8 oz sourdough bread, cut into 1 inch cubes
- 6 oz sweet Italian pork sausage
- 1 T butter
- 1 cup chopped yellow onion
- 1 cup chopped celery stalks and leaves
- 2 medium Granny Smith apples cut into 1 inch cubes (3 cups)
- 1 T chopped fresh sage
- 1 T chopped fresh thyme
- 1/2 t kosher salt
- 1/2 t black pepper
- 1 1/2 cups unsalted chicken stock, divided
- 3 large eggs
- Thyme sprigs, optional
Honey Devils Food Cake
By S. Danford
Preheat oven to 350 Grease and flour two 9 inch cake pans In a large bowl, combine the flour, 1 cup cocoa powder, b...
- 1 1/2 cups flour
- 1 1/2 cups unsweetened cocoa powder, divided
- 2 t baking soda
- 1 t baking powder
- 1/2 t salt
- 2 cups honey, divided
- 1/2 cup 2% low fat milk
- 1/2 cup vegetable oil
- 2 eggs
- 3 t vanilla extract, divided
- 1 cup just boiled water
- 1 cup heavy whipping cream
- Milk chocolate shavings for garnish
Mexican Chicken Casserole
By S. Danford
Preheat oven to 350. Stir water, 1/4 cup salsa, margarine, and contents of seasoning packet in 2 quart baking pan
- 1 1/4 cups hot water
- 3/4 cup salsa
- 1 T margarine
- 1 pkg Stove Top Chicken Flavor Stuffing mix
- 6 boneless skinless chicken breast halves
- 1/2 cup shredded Monterey Jack cheese or cheddar cheese
Layered Lemon Dessert
By S. Danford
Crust: Mix crust ingredients together and press into a 9x13 pan
- Crust:
- 1 1/2 cup flour
- 1 1/2 sticks melted margarine
- 1/2 cup chopped pecans or walnuts
- Filling:
- 8 oz cream cheese
- 1 cup powdered sugar
- 12 oz cool whip
- (2) 3 oz pkg instant pudding (lemon, pistachio, chocolate, etc)
- 3 cups milk
Saucy Parmesan Chicken
By S. Danford
Preheat oven to 425. Place all ingredients in large resealable freezer weight plastic bag
- 4 boneless skinless chicken breast halves
- 1/4 cup Kraft Light Zesty Italian Reduced Fat Dressing
- 1/4 cup grated parmesan cheese
Salmon with Tomato Pesto
By S. Danford
Sprinkle salmon with 1/4 t salt
- 4 frozen or fresh skinless salmon fillets
- 1/4 cup olive oil
- 1/2 cup finely chopped onion
- 1/2 cup oil packed dried tomatoes, drained and finely chopped
- 1/2 cup cherry tomatoes, quartered
- 1/4 cup finely chopped pitted green olives
- 2 T chopped fresh basil
- 1/4 t crushed red pepper