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Recipes
Chicken Marsala with Mushrooms
By Mistyrain
Season chicken with salt and pepper
- 4 (5-ounce) boneless chicken breast halves, skin on
- Salt, to taste
- Freshly ground pepper, to taste
- 1/4 cup(s) all-purpose flour
- 2 tablespoon(s) unsalted butter, divided
- 3 shallots, halved and thinly sliced
- 1 tablespoon(s) olive oil
- 3 shallots, halved and thinly sliced
- 1/2 pound(s) mixed mushrooms, sliced
- 1/2 cup(s) dry Marsala wine
- 1/4 cup(s) chicken stock
- 2 tablespoon(s) chopped parsley
Walnut Crusted Chicken Cutlets
By Mistyrain
pepper. In food processor with knife blade attached, blend walnuts and parsley until nuts are finely chopped; toss ...
- Olive oil nonstick cooking spray
- 1/2 cup(s) panko (Japanese-style bread crumbs)
- 1/8 teaspoon(s) ground red pepper (cayenne)
- Salt and pepper
- 1/2 cup(s) walnuts, toasted and cooled
- 1/4 cup(s) fresh parsley leaves, loosely packed
- 1 large egg white
- 1 teaspoon(s) Dijon mustard
- 1 1/2 pound(s) chicken-breast cutlets, thinly sliced
Chicken 555
By Mistyrain
Mix rice flour, corn flour, pepper powder, chilly powder, coriander powder, turmeric powder, salt and ginger garlic...
- Chicken - 1/2 kg (cut into cubes)
- Rice Flour - 2 tbsp
- Corn Flour - 2 tbsp
- Red Chilly Powder - 1 tbsp
- Coriander Powder - 1 tbsp
- Pepper Powder - 1/2 tbsp
- Turmeric Powder - 1 tsp
- Ginger Garlic paste - 2 tsp
- Lime Juice - 1 tbsp
- Red Color - a few pinch
- Salt - to taste
- Cooking Oil
Jambalaya w/Shrimp & Andouille Sausage
By Mistyrain
To save time, buy frozen peeled shrimp and thaw in the refrigerator or under cold running water
- Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 cup chopped red bell pepper
- 1 tablespoon minced garlic
- 6 ounces andouille sausage, sliced
- 1 cup uncooked long-grain white rice
- 1 teaspoon paprika
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon garlic salt
- 1 bay leaf
- 2 cups fat-free, less-sodium chicken broth
- 3/4 cup water
- 1 tablespoon tomato paste
- 1/2 teaspoon hot pepper sauce
- 1 (14.5-ounce) can no salt-added diced tomatoes, undrained
- 1/2 pound peeled and deveined medium shrimp
- 2 tablespoons chopped fresh parsley
Balsamic Chicken with roasted peppers
By Mistyrain
Preparation 1. Preheat oven to 450°
- Ingredients
- 3/4 teaspoon salt, divided
- 3/4 teaspoon fennel seeds, crushed
- 1/2 teaspoon black pepper, divided
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 4 (6-ounce) skinless, boneless chicken breasts
- 2 tablespoons olive oil, divided
- Cooking spray
- 2 cups thinly sliced red bell pepper
- 1 cup thinly sliced yellow bell pepper
- 1/2 cup thinly sliced shallots (about 1 large)
- 1 1/2 teaspoons chopped fresh rosemary
- 1 cup fat-free, less-sodium chicken broth
- 1 tablespoon balsamic vinegar
Chipotle Chicken Taco Salad
By Mistyrain
Preparation To prepare dressing, combine first 7 ingredients, stirring well
- DRESSING:
- Ingredients
- 1/3 cup chopped fresh cilantro
- 2/3 cup light sour cream
- 1 tablespoon minced chipotle chile, canned in adobo sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 teaspoons fresh lime juice
- 1/4 teaspoon salt
- SALAD:
- 4 cups shredded romaine lettuce
- 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
- 1 cup cherry tomatoes, halved
- 1/2 cup diced peeled avocado
- 1/3 cup thinly vertically sliced red onion
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (8 3/4-ounce) can no-salt-added whole-kernel corn, rinsed and drained
Gingersnaps
By Mistyrain
Soft and chewy gingersnap cookies
- 3/4 cup butter
- 1 cup brown sugar
- 3/4 cup molasses
- 1 egg
- 2 1/2 cups of flour
- 2 teaspoons baking soda
- 1/2 teaspoon of salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
Chicken Scaloppine with Sugar Snap Peas & Asparagus
By Mistyrain
Preparation 1. Steam peas and asparagus, covered, 4 minutes or until crisp-tender
- Ingredients
- 3 cups julienne-cut trimmed sugar snap peas (about 1 pound)
- 2 cups (1-inch) slices asparagus (about 1 pound)
- 6 (6-ounce) skinless, boneless chicken breast halves
- 3/4 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper
- Cooking spray
- 1 cup fat-free, less-sodium chicken broth
- 1/3 cup dry white wine
- 1 tablespoon butter
- 1 tablespoon chopped fresh mint
- 2 1/2 tablespoons extra-virgin olive oil
- 1 teaspoon grated lemon rind
- 1 1/2 tablespoons fresh lemon juice
- 6 lemon wedges
Chicken with Mushroom Sauce
By Mistyrain
Season chicken with pepper and salt on both sides
- 2 5-ounce boneless, skinless chicken breasts, trimmed and tenders removed (see Tips & Techniques)
- 1/2 teaspoon(s) freshly ground pepper
- 1/4 teaspoon(s) salt
- 1 tablespoon(s) canola oil
- 1 medium shallot, minced
- 1 cup(s) thinly sliced shiitake mushroom caps
- 2 tablespoon(s) dry vermouth, or dry white wine
- 1/4 cup(s) reduced-sodium chicken broth
- 2 tablespoon(s) heavy cream
- 2 tablespoon(s) minced fresh chives, or scallion greens
Quick Taco Salad
By Mistyrain
I make mine with ground turkey so the nutrition info will be slightly different
- Ingredients
- 12 ounces ground turkey
- 2 cups chopped yellow, red, or green bell pepper
- 2 cups bottled salsa
- 1/4 cup chopped fresh cilantro
- 4 cups coarsely chopped romaine lettuce
- 2 cups chopped plum tomato
- 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
- 1 cup crumbled baked tortilla chips (about 12 chips)
- 1/4 cup chopped green onions