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Recipes
Cheesey Grits Casserole
By Nitaj3
Preparation 1.Preheat oven to 350 degrees F
- Ingredients
- 3 cups hot tap water
- 3/4 cup quick cooking grits
- 3/4 teaspoon salt
- 5 tablespoons butter, sliced
- 1-1/2 cups sharp cheddar cheese, shredded
- 2 eggs
- Milk
- 1/4 teaspoon garlic powder
- Dash hot sauce
- 1/2 cup sharp cheddar cheese, shredded
- Paprika
Cheddar Cornbread Muffins (Prev)
By Nitaj3
Makes 12 Heat oven to 425°F
- Makes 12
- Heat oven to 425°F. Coat 12 (1/2–cup) muffin cups with cooking spray.
- Whisk together 1 1/4 cups all-purpose flour, 3/4 cup medium (not fine) yellow cornmeal, 2 1/2 tsp baking powder, and 1/2 tsp each baking soda and salt in bowl.
- In another bowl, whisk together 1 1/4 cups buttermilk, 2 large eggs, 3 Tbsp grated Cheddar, and 2 Tbsp melted butter. Stir into flour mixture with 3/4 cup fresh corn kernels and 3 Tbsp chopped jalapenos.
- Divide among muffin cups and top with 3 Tbsp grated Cheddar.
- Bake 10 to 12 minutes. Let cool 5 minutes.
- Nutrition (per serving) 146 cal, 5 g pro, 21 g carb, 1 g fiber, 4.5 g fat, 2.5 g sat fat, 309 mg sodium
- Read more: http://www.prevention.com/food/cook/5-easy-corn-recipes/cheddar-cornbread-muffins#ixzz1xfx9OW7h
Creamy Pasta w/ Ham and Broccoli
By Nitaj3
Directions 1. Preheat oven to 425 degrees
- 3/4 pound broccoli, trimmed and cut into florets
- 1 tablespoon extra-virgin olive oil
- Coarse salt and ground pepper
- 6 ounces wide egg noodles
- 5 ounces cream cheese, room temperature
- 6 ounces thinly sliced deli ham, cut into 3/4-inch pieces
Trisha's Thai Salad
By Nitaj3
For the Thai salad: In a large serving bowl, toss the cabbages, cucumber, edamame, carrots and green onions
- Thai Salad:
- 1 head Napa cabbage, shredded
- 1 head red cabbage, shredded
- 1 large cucumber, julienned
- One 10-ounce bag shelled edamame, cooked
- 2 carrots, peeled and grated
- 2 green onions, finely sliced
- Sweet Lime-Cilantro Dressing:
- 2 cups olive oil
- 1 1/2 cups finely chopped fresh cilantro
- 1 cup sugar
- 2 cloves garlic, minced
- Juice of 2 limes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 avocado, peeled and finely sliced
- Suggestion from reviewers - use less oil, add serrano peppers, salt, mandarin oranges.
Cottage Cauliflower
By Nitaj3
Ingredient Imperial 1 cauliflower head, chopped 1 1 broccoli spear, chopped 1 1 large onion, sliced 1 1 can cre...
- Ingredient Imperial
- 1 cauliflower head, chopped 1
- 1 broccoli spear, chopped 1
- 1 large onion, sliced 1
- 1 can cream of mushroom soup 1
- 125 ml cheese whiz 1/2 cup
- 1 can french fried onions 1
- Mix mushroom soup and cheese whiz in casserole dish. Add vegetables to mixture; cover and bake for approximately 45 minutes either on a BBQ or preheated 350 F (180 C) oven. Remove cover and sprinkle fried onions on top. Bake 10 to 15 minutes longer.
Mini Chicken Broccoli Pies (Bisquick)
By Nitaj3
1 Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray
- Chicken-Broccoli Mixture
- 1 tablespoon vegetable oil
- 1 lb boneless skinless chicken breasts, cut into bite-size pieces
- 1 medium onion, chopped (1/2 cup)
- 1 cup frozen chopped broccoli, thawed and drained
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup shredded Cheddar Cheese (4 oz)
- Baking Mixture
- 1/2 cup Original Bisquick® mix
- 1/2 cup milk 2 eggs
Peach Buckle
By Nitaj3
Preheat oven to 350 degrees
- 1/2 cup (1 stick) unsalted butter, softened, plus more for skillet
- 3/4 cup plus 2 tablespoons sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour (spooned and leveled)
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 pounds peaches, pitted, peeled, and cut into 1/2-inch pieces (4 cups)
- 1/2 teaspoon ground cinnamon
- 1/3 cup sliced almonds
Grilled Chicken halves w/ Fresh Herb marinade
By Nitaj3
Mix the marinade ingredients in a small bowl and whisk until well blended
- Marinade:
- 2 split chicken halves (about 3 pounds)
- 6 tablespoons extra-virgin olive oil
- 1/4 cup peanut oil
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh oregano
- 2 tablespoons fresh lemon juice
- 2 tablespoons Dijon mustard
- 4 teaspoons Worcestershire sauce
- 4 teaspoons brown sugar
- 1 clove garlic, minced
- 2 teaspoon salt
- 1/2 teaspoon black pepper
Muffin Egg,Bacon, Hashbrown nests
By Nitaj3
Hash Brown Nests 20 oz bag refrigerated shredded hash browns 4 Tbsp vegetable or olive oil 1 tsp kosher salt ½...
- Hash Brown Nests
- 20 oz bag refrigerated shredded hash browns
- 4 Tbsp vegetable or olive oil
- 1 tsp kosher salt
- 1/2 cup grated sharp cheddar cheese
- pinch ground black pepper
- Instructions
- 1 . Spray a 12 cup muffin tin with non-stick spray. Spray generously to keep the cheese from sticking.
- 3 . Preheat the oven to 400 F.
- 2 . Mix all of the ingredients together in a large mixing bowl until combined.
- 3 . Scoop about 1/3 cup of the hash brown mix into each muffin tin. Press the hash
- browns down into the tin and up the sides. Let it come up over the top a little bit, as
- they will shrink down once baked.
- 4 . Bake in preheated oven for 25-30 minutes until golden brown on the bottom.
- Ingredients
- Filling
- 6 large eggs
- 3 Tbsp heavy cream or half and half
- pinch of kosher salt and ground pepper
- 1/2 cup cooked and crumbled bacon
- 1 cup shredded Swiss cheese (or melting cheese of your choice)
- 1 packed cup of chopped fresh spinach leaves
- Instructions
- 1 . Scramble the eggs together with the cream and salt and pepper in a large
- measuring cup with a spout.
- 2 . Divide the egg mixture evenly among the muffin tins, filling each about 3/4 of the
- way full.
- 3 . Sprinkle on a handful of bacon, then spinach, then top with the cheese.
- 4 . Bake at 400 for 12-15 minutes, until the cheese has melted and the egg is no
- longer runny in the middle.
Pig Cake
By Nitaj3
Preheat oven to 350 degrees
- FOR THE CAKE:
- 1 box (18.25 Oz. Box) Yellow Cake Mix
- 1 stick Margarine (softened)
- 1 can (14 Oz. Can) Mandarin Oranges, Drained, 1/2 Cup Juice Reserved
- 4 whole Eggs
- 1 teaspoon Vanilla Extract
- _____
- FOR THE TOPPING:
- 1 package (4 Oz. Box) Vanilla Instant Pudding Mix
- 1 can (20 Oz. Can) Crushed Pineapple, Juice Reserved
- ½ cups Powdered Sugar
- 4 ounces, fluid Frozen Whipped Topping (such As Cool Whip)
- Extra Mandarin Orange Slices, For Garnish