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Recipes
Lemon-Garlic Spanish Chicken Thighs and Rice Pilaf
By beanie
1. In a large saucepan, melt 3 tablespoons butter over medium heat
- 4 * 4 tablespoons butter
- 1/4 * 1/4 cup broken pieces thin spaghetti
- 1 * 1 cup rice
- 3 * 3 cups chicken stock
- * Salt and pepper
- 2 * 2 tablespoons extra-virgin olive oil (EVOO)
- 1/3 * 1/3 pound cured chorizo (about 5 links), casings removed and sliced on an angle 1 inch thick
- 8 * 8 chicken thighs
- 4 * 4 small onions, quartered lengthwise with the roots intact
- 2 * 2 small regular or meyer lemons, sliced crosswise 1/2 inch thick
- 3/4 * 3/4 cup pimiento-stuffed green olives (a couple of generous handfuls)
- 6 * 6 large cloves garlic, thinly sliced
- 2 * 2 bay leaves
- 2 * 2 teaspoons sweet smoked paprika or paprika (2/3 palmful)
- 1/2 * 1/2 cup dry white wine or 1/3 cup dry sherry
- 1/2 * 1/2 cup chopped flat-leaf parsley
Baked Ziti
By beanie
Heat oven to 375°. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, sliced
- 1 can (28 ounces) whole tomatoes
- 1 can (15 ounces) tomato sauce
- 2 tablespoons tomato paste
- 2 teaspoons sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (14.5 ounces) basil-and-oregano diced tomatoes, drained
- 1/2 cup fresh basil leaves, chopped
- 1 box (16 ounces) ziti
- 1 bag (8 ounces) shredded part-skim mozzarella cheese
- 1/4 cup grated Parmesan or Pecorino Romano cheese
Greek Chopped Salad
By beanie
1. In a small bowl, whisk together lemon juice, chopped red onion, chopped oregano, minced garlic clove, salt, pepp...
- 3 * 3 tbsp lemon juice
- 2 * 2 tbsp chopped red onion
- 3 * 3 tsp chopped oregano
- 1 * 1 minced garlic clove
- 1/8 * 1/8 tsp salt
- 1/8 * 1/8 tsp pepper
- 1/8 * 1/8 tsp sugar
- 4 * 4 tbsp olive oil
- 2 * 2 hearts of romaine, chopped into 1/2-inch pieces (8 cups)
- 1 * 1 medium-size cucumber, peeled, seeded and cut into 1/2-inch pieces
- 2 * 2 cups cherry tomatoes, quartered
- 1 * 1 can (14 oz) chickpeas, drained and rinsed
- 1/2 * 1/2 cup chopped parsley
- 1/3 * 1/3 cup chopped pitted kalamata olives
- 5 * 5 oz feta cheese, crumbled
Pork Tenderloin with Maple-Chipotle Sauce
By beanie
1. In a heavy zip-top bag, combine 1/2 cup of the maple syrup, 1/4 cup of the vinegar, and the mustard, garlic, and...
- 1/2 cup plus 2 tablespoons pure maple syrup
- 1/4 cup plus 2 tablespoons cider vinegar
- 1 tablespoon coarse-grain mustard
- 2 large garlic cloves, minced
- 2 teaspoons minced canned chipotles plus 2 teaspoons sauce
- 2 pork tenderloins, about 12 ounces each, trimmed
- 1 tablespoon canola oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Nonstick cooking spray
Zesty Bean Soup
By beanie
Bean Soup
- 1 tablespoon olive oil
- 6 ounces chorizo sausage (about 2), cut into small dice
- 1 medium-size onion, chopped
- 3 cups chicken broth
- 3 cups water
- 1 can (15 ounces) great northern beans, drained and rinsed
- 1 can (15 ounces) red kidney beans, drained and rinsed
- 1 can (14-1/2 ounces) diced tomatoes
- 1 large potato, scrubbed and diced
- 1 large carrot, peeled and thinly sliced
- 1/2 teaspoon dried oregano
California Turkey Burgers
By beanie
1. In a small skillet, warm the olive oil over medium heat
- 2 teaspoons olive oil
- 1/2 cup minced scallions
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons reduced-fat sour cream
- 4 teaspoons Worcestershire sauce
- 1 1/2 pounds lean ground turkey
- Nonstick cooking spray
- 3 ounces blue cheese, crumbled
- 6 whole wheat hamburger buns, split
- 2 firm, ripe tomatoes, sliced 1/4-inch thick
- 1 just-ripe avocado, thinly sliced
- 1 medium red onion, thinly sliced
Cream Cheese Frosting
By beanie
Using an electric mixer, beat 8 ounces cubed chilled cream cheese with 1 stick (4 ounces) room-temperature butter a...
- 8 ounces cubed chilled cream cheese 1 stick (4 ounces) room-temperature butter Pinch salt 2 1/2 to 3 cups confectioners' sugar
Slow Cooker Chicken Pot Pie
By beanie
1. Combine flour, poultry seasoning, 1 teaspoon of the thyme, salt and pepper in a large resealable bag; add chick...
- 1/3 cup all-purpose flour
- 1 3/4 teaspoons poultry seasoning
- 1 3/4 teaspoons dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 pounds boneless, skinless chicken thighs and breasts, cut into 1-inch pieces
- 2 tablespoons vegetable oil
- 2 large carrots, peeled and cut into half-moons
- 2 celery ribs, sliced
- 2 red-skin potatoes, scrubbed and cut into 1/2-inch pieces
- 8 white mushrooms, thinly sliced
- 1 large onion, chopped
- 1 1/2 cups low-sodium chicken broth
- 2 1/4 cups biscuit mix (such as Bisquick)
- 2/3 cup milk
Grilled Balsamic Peaches and Frozen Yogurt
By beanie
1. In a small saucepan, bring the vinegar and sugar to a boil
- 1/2 cup balsamic vinegar
- 2 teaspoons dark brown sugar
- 1/2 teaspoon pure vanilla
- 1/8 teaspoon black pepper
- 3 large just-ripe freestone peaches, halved and pitted
- 2 teaspoons canola oil
- 2 teaspoons unsalted butter, melted
- 6 scoops low-fat vanilla frozen yogurt
Romaine with Turkey & Dried Cranberries
By beanie
1. In small bowl, blend whole-berry cranberry sauce, light mayo, red wine vinegar and Dijon mustard
- 1/4 * 1/4 cup whole-berry cranberry sauce
- 2 * 2 tbsp light mayo
- 1-1/2 * 1-1/2 tbsp red wine vinegar
- 2 * 2 tsp Dijon mustard
- 2 * 2 hearts romaine, chopped (8 cups)
- 1 1/2 * 1 1/2-inch-thick slice smoked turkey (about 8 oz), diced
- 1/2 * 1/2 cup chopped toasted pecans
- 1/2 * 1/2 cup dried cranberries