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Recipes
Rosemary-Lemon Oven-Fried Chicken
By bakers_delight85
From Aida Mollenkamp's Keys to the Kitchen
- Rosemary-Lemon Marinade:
- 1/2 cup whole milk plain yogurt or buttermilk
- 1/4 cup canola, grapeseed, or peanut oil
- 1/4 cup freshly squeezed lemon juice
- 2 Tbsp. roughly chopped fresh rosemary leaves (2 tsp. dried)
- 4 garlic cloves, smashed
- 2 tps. grated lemon zest
- 3/4 tsp. cayenne pepper
- 1 tsp. kosher salt
- 8 bone-in, skin-on chicken thighs (about 2 lb.), skin removed (to remove skin, grab with a paper towel and give it a good tug)
- Crispy Coating:
- 1 1/2 cups stone-ground cornmeal
- 3/4 cup crushed cornflakes
- 1/2 cup grated Pecorino cheese
- 1/4 cup canola, grapeseed, or peanut oil
- 1 1/2 tsp. kosher salt
- 1/2 tsp. finely ground black pepper
- 1/4 tsp. cayenne pepper
- 3 large eggs, beaten thoroughly
Grilled Portobellos with Mozzarella Salad
By bakers_delight85
These can be served as a hearty side dish or with a small garden salad as an entree
- 2 cups grape tomatoes, halved
- 3 ounces fresh mozzarella cheese, cubed
- 3 fresh basil leaves, thinly sliced
- 2 tsp. olive oil
- 2 garlic cloves, minced
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 4 large portobello mushrooms (4 to 4-1/2 in.), stems removed
- Cooking spray
Marinara Sauce
By bakers_delight85
In a Dutch oven or large pot, bring the broth and oil to a simmer over medium heat
- 1/4 cup defatted reduced-sodium chicken broth
- 2 tsp. olive oil
- 1 1/2 cups chopped onions
- 10 cloves garlic, minced
- 8 cups canned chopped Italian tomatoes (with juice)
- 1/3 cup chopped fresh parsley
- 2 Tbsp. tomato paste
- 2 Tbsp. dried basil leaves
- 1 tsp. dried oregano leaves
- Freshly ground black pepper
Middle Eastern garlic chicken
By bakers_delight85
Trim the chicken breasts, and pat dry with paper towels
- 6 boneless, skinless chicken breasts (2-1/2 lbs)
- 4 cloves garlic, sliced, plus 4 cloves mashed (or garlic paste from a jar)
- 1 tsp kosher salt
- 1/2 tsp pepper
- 1/2 tsp ground allspice
- 1 Tbsp lemon zest
- Juice of 1 lemon
- 3 Tbsp olive oil
Pumpkin Oat Bran Muffins
By bakers_delight85
In a small bowl, combine the first six ingredients
- 1-1/2 cups oat bran
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 2 tsp. baking powder
- 1 tsp. pumpkin pie spice
- 1/2 tsp. salt
- 2 egg whites
- 1 cup canned pumpkin
- 1/2 cup fat-free milk
- 2 Tbsp. canola oil
Huevos Ranchitos
By bakers_delight85
Drain the tomatillos and place in a food processor fitted with a metal blade
- One 18-ounce can whole tomatillos or 10 medium fresh
- 2 Tbsp. lime juice
- 2 cloves garlic, minced
- 2 Tbsp. finely chopped onion
- 1/2 tsp. salt
- 1/4 tsp. sugar
- 1/4 tsp. ground cumin
- 1 cup cilantro leaves
- 1 jalapeno chili, seeded and minced
- 1/2 ripe avocado, thickly sliced
- 1/4 cup safflower or vegetable oil
- 8 corn tortillas
- 2 Tbsp. white vinegar
- 4 large eggs
- 1 1/2 cups grated Cheddar cheese
- 2 Tbsp. cumin seeds, toasted
- 1 ripe avocado, peeled and thinly sliced
- 1/2 cup cilantro leaves
Arugula, Red Onion, and Parmesan Wedge
By bakers_delight85
To make the vinaigrette, add the lemon juice, honey, salt and pepper to food processor or blender and blend to comb...
- Lemon Vinaigrette:
- 1/2 cup fresh lemon juice
- 2 Tbsp. honey
- 1 tsp. sea salt
- 1 tsp. freshly ground black pepper
- 1 cup extra virgin olive oil
- Salad:
- 1 head iceberg lettuce
- 1/2 pound fresh arugula
- Sea salt
- Freshly ground black pepper
- 1 cup pine nuts, optional
- 1 red onion, thinly sliced
- 8 ounces Parmesan cheese, shaved
Pico de Gallo
By bakers_delight85
You can adjust any of the amounts to your taste
- 5 large ripe Roma tomatoes
- 6 cilantro sprigs, stemmed
- 1 small white onion
- 2 fresh serrano chiles (optional)
- 2 tsp. kosher salt, or to taste
- Juice of 1 lime
Mushroom-Barley Soup
By bakers_delight85
Heat oil in a Dutch oven or large pot over medium heat
- 1 Tbsp. extra-virgin olive oil
- 2 onions, chopped
- 3 cloves garlic, minced
- 1 pound mushrooms, wiped clean and sliced (6 cups)
- 1 1/2 Tbsp. all-purpose flour
- 6 cups reduced-sodium chicken broth or vegetable broth
- 1/2 butternut squash, peeled and diced (about 1 1/2 cups)
- 1 red bell pepper, diced
- 1 cup quick-cooking barley
- 1/4 cup medium-dry sherry
- 4 Tbsp. chopped fresh dill, divided
- 1/4 tsp. salt, or to taste
- Freshly ground black pepper to taste
- 1/3 cup reduced-fat sour cream or nonfat plain yogurt (optional)
Tuscan Chicken Soup
By bakers_delight85
Cooking Light Slow Cooker Tonight, Oxmoor House 2012
- 1 cup chopped onion
- 2 tablespoons tomato paste
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
- 1 (15-ounce) can cannellini beans or other white beans, rinsed and drained
- 1 (14-ounce) can fat-free, lower-sodium chicken broth
- 1 (7-ounce) bottle roasted red bell peppers, rinsed, drained, and cut into 1/2-inch pieces
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 3 garlic cloves, minced
- 1/2 teaspoon chopped fresh rosemary
- 1 (6-ounce) package fresh baby spinach
- 8 teaspoons grated fresh Parmesan cheese