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Recipes
Home-for-Christmas Fruit Bake
By kddozier
Toss apple slices with lemon juice
- 1 medium apple, peeled and thinly sliced
- 1 teaspoon lemon juice
- 1 can (20 ounces) pineapple chunks
- 1 can (29 ounces) peach halves, drained
- 1 can (29 ounces) pear halves, drained
- 1 jar (6 ounces) maraschino cherries, drained
- 1/2 cup pecan halves
- 1/3 cup packed brown sugar
- 1 tablespoon butter
- 1 teaspoon ground cinnamon
Eli's Asian Salmon
By kddozier
Line an 8 by 12-inch baking pan with aluminum foil
- 2 1/4 pounds center-cut salmon fillet (1 1/2 inches thick)
- 1 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon toasted (dark) sesame oil
- 1 1/2 teaspoons chili paste
- 1/2 cup sliced scallions (2 scallions)
- 2 tablespoons minced garlic (8 large cloves)
- 2 tablespoons minced fresh ginger
- 1 1/2 cups panko (Japanese bread crumbs)
Chicken with Mushroom Dijon Gravy
By kddozier
Cook rice according to package directions and bring a pot of water to a boil over high heat for the asparagus
- 1 1/2 cups white and wild rice blend
- 2 tablespoons EVOO - Extra Virgin Olive Oil
- 4 boneless, skinless chicken breasts
- 1 pound asparagus, ends trimmed
- 2 tablespoons butter
- 1/2 pound button mushrooms, sliced (if you’re having a sleepy day, buy the pre-packaged sliced mushrooms to save yourself some time)
- 3 shallots, sliced
- 6 sprigs fresh thyme, leaves removed from stems
- 2 tablespoons flour
- 1/2 cup white wine
- 1 cup chicken stock
- 2 tablespoons Dijon mustard
- 1/4 cup heavy cream (optional)
Baked Potato Soup
By kddozier
Preheat oven to 400°. Pierce potatoes with a fork; bake at 400° for 1 hour or until tender
- 4 baking potatoes (about 2 1/2 pounds)
- 2/3 cup all-purpose flour (about 3 ounces)
- 6 cups 2% reduced-fat milk
- 1 cup (4 ounces) reduced-fat shredded extrasharp cheddar cheese, divided
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup reduced-fat sour cream
- 3/4 cup chopped green onions, divided
- 6 bacon slices, cooked and crumbled
- Cracked black pepper (optional)
Christmas Fruit Kabobs Recipe
By kddozier
Alternately thread fruit onto wooden skewers
- SAUCE:
- 1/2 fresh pineapple, trimmed and cut into 1-inch chunks
- 4 kiwifruit, peeled and cut into 1-inch pieces
- 3 navel oranges, peeled and sectioned
- 3 medium apples, cut into 1-inch pieces
- 3 medium firm bananas, cut into 1-inch pieces
- 1 jar (10 ounces) maraschino cherries, drained
- 1 egg yolk
- 1/4 cup maple syrup or honey
- 2 tablespoons lemon juice
- 3/4 cup heavy whipping cream, whipped
Upside-Down Orange French Toast
By kddozier
Place butter in a 13-in. x 9-in
- 1/2 cup butter, melted
- 1/2 cup sugar
- 1/4 cup chopped pecans
- 2 tablespoons grated orange peel
- 2 teaspoons ground cinnamon
- 12 slices French bread (3/4 inch thick)
- 4 ounces cream cheese, cubed
- 8 eggs
- 1 cup orange juice
- 1 tablespoon orange liqueur, optional
- 1/2 teaspoon butter flavoring
Spinach,Artichoke and Chiken Penne
By kddozier
Bring a large pot of water to a boil for pasta
- 1 pound penne rigate or whole wheat or whole grain penne rigate
- 3/4 pound boneless, skinless chicken breast, 2 small pieces
- 1 bay leaf
- 1 tablespoon EVOO – Extra Virgin Olive Oil
- 2 tablespoons butter
- 1 onion, finely chopped
- 3 to 4 large cloves garlic, finely chopped
- Black pepper
- 2 slightly rounded tablespoons flour
- 1/2 cup dry white wine
- 1 cup chicken stock
- 1 cup cream or whole milk
- A few grates of nutmeg
- 1 cup grated Asiago or provolone cheese
- 1 10-ounce box chopped frozen spinach, defrosted, wrung dry and separated
- 1 14-ounce can artichoke hearts in water, drained well and chopped
- Freshly grated Parmigiano-Reggiano
Salmon Rub
By kddozier
Mix together and store in air tight container
- 16 TBS brown sugar
- 2 TBS kosher salt
- 2 TBS chili powder
- 1 tsp black pepper
- 1 tsp cayenne
- 1 tsp thyme
- 1 tsp crushed rosemary
- 1 tsp ginger
- 1 tsp paprika
Rudolph's Spritzers
By kddozier
1. Stir together all ingredients; serve over ice
- 5 cups orange juice
- 2 cups chilled lemon-lime soft drink
- 1/2 cup maraschino cherry juice
- 1/4 cup fresh lemon juice
- Garnishes: lemon slices, fresh rosemary sprigs
Pesto Italian Flag Chicken
By kddozier
Preparation Preheat oven to 450ºF
- 3 tablespoons pine nuts
- 8-10 leaves basil, about a half a cup
- 1/4 cup flat-leaf parsley leaves, a handful
- 1 5.4 ounce round of Boursin garlic and herb soft cheese
- 1/2 cup grated Parmigiano-Reggiano cheese, a couple of handfuls
- 4 tablespoons EVOO - Extra Virgin Olive Oil
- Salt and pepper
- 4 boneless, skinless chicken breasts
- 12 slices 1/2 inch thick of vine ripe tomato, 3 medium tomatoes