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Recipes
Chipotle Bean Burritos
By Suzolson
Maureen Callahan, Cooking Light JANUARY 2010
- 1 tablespoon canola oil
- 1 garlic clove, minced
- 1/2 teaspoon chipotle chile powder
- 1/4 teaspoon salt
- 1/3 cup water
- 1 (15-ounce) can organic black beans, drained
- 1 (15-ounce) can organic kidney beans, drained
- 3 tablespoons refrigerated fresh salsa
- 6 (10-inch) reduced-fat flour tortillas (such as Mission)
- 1 cup (4 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
- 1 1/2 cups chopped plum tomato (about 3)
- 1 1/2 cups shredded romaine lettuce
- 6 tablespoons thinly sliced green onions
- 6 tablespoons light sour cream
Beer Mug Cupcakes with Baileys Filling
By Suzolson
Recipe by hungryhappenings
- CAKE
- 1 box (15.25 ounce) Betty Crocker Triple Chocolate Fudge cake mix
- 1 1/8 cups water
- 1/2 cup vegetable oil
- 3 eggs
- BAILEYS IRISH CREAM CHOCOLATE GANACHE
- 5 ounces semi-sweet chocolate, finely chopped
- 1/2 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 2 tablespoons Baileys Irish Cream
- BEER MUG CAKE WRAPPERS AND FOAM
- 30 ounces white modeling chocolate
- Golden yellow gel or paste food coloring
- 1 (8 ounce) tub frozen whipped topping, thawed
- SPECIAL SUPPLIES
- 10 half-pint (8 ounce) Mason jars
- Non-stick cooking spray (with flour)
- Cupcake plunger/corer or knife
Veggie Quinoa Burger
By Suzolson
Pulse mushrooms in a food processor until finely chopped, and transfer to a bowl
- 2 portobello mushrooms (8 ounces), stems removed, cut into 1/2-inch pieces
- 1 small zucchini
- 1/4 cup extra-virgin olive oil, plus more for brushing
- 1/4 cup minced shallot (1 large shallot)
- 1/4 teaspoon red-pepper flakes
- 1/4 cup finely grated Parmesan cheese
- 3/4 cup quinoa, cooked according to package directions (2 cups cooked)
- 2 teaspoons coarse salt
- Freshly ground pepper
- 1 large egg, lightly beaten
- 1 1/2 cups fresh whole-wheat breadcrumbs
- 6 whole-wheat buns, split
- Yogurt-Garlic Sauce
- 1 cup radish sprouts, or other fresh sprouts
- 1/2 English cucumber, peeled and cut diagonally into 1/4-inch-thick slices
Chicken Lo Mein
By Suzolson
COOK spaghetti in large saucepan as directed on package, omitting salt
- 1/2 lb. spaghetti, uncooked
- 1/4 cup KRAFT Asian Toasted Sesame Dressing
- 1 lb. boneless skinless chicken breasts, cut into strips
- 2 cloves garlic, minced
- 1 pkg. (16 oz.) frozen bell pepper and onion strips, thawed, drained
- 1/2 cup fat-free reduced-sodium chicken broth
- 1 Tbsp. PLANTERS Creamy Peanut Butter
- 1/4 cup lite soy sauce
- 2 Tbsp. chopped fresh cilantro
- 2 Tbsp. chopped PLANTERS COCKTAIL Peanuts
Harissa Chicken
By Suzolson
Amount Per Serving Calories: 178 | Total Fat: 5
- 2 tablespoons smoked paprika
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon caraway seeds
- 1 chipotle pepper in adobo sauce
- 1 teaspoon adobo sauce from chipotle peppers
- 4 skinless, boneless chicken breast halves
- 1 tablespoon extra-virgin olive oil
- salt and black pepper to taste
Meatball Nirvana
By Suzolson
Preheat an oven to 400 degrees F (200 degrees C)
- 1 pound extra lean ground beef
- 1/2 teaspoon sea salt
- 1 small onion, diced
- 1/2 teaspoon garlic salt
- 1 1/2 teaspoons Italian seasoning
- 3/4 teaspoon dried oregano
- 3/4 teaspoon crushed red pepper flakes
- 1 dash hot pepper sauce (such as Frank's RedHot®), or to taste
- 1 1/2 tablespoons Worcestershire sauce
- 1/3 cup skim milk
- 1/4 cup grated Parmesan cheese
- 1/2 cup seasoned bread crumbs
It's Chili by George!
By Suzolson
A great Chili recipe for weekday nights when time is short
- 2 pounds lean ground beef
- 1 can (46 fluid ounce) tomato juice
- 1 can (29 ounce) tomato sauce
- 1 can (15 ounce) kidney beans, drained and rinsed
- 1 can (15 ounce) pinto beans, drained and rinsed
- 1 1/2 cups onion, chopped
- 1/4 cup green bell pepper, chopped
- 1/8 teaspoon ground cayenne pepper
- 1/2 teaspoon white sugar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- 1 1/2 teaspoons ground cumin
- 1/4 cup chili powder
Spicy Black Bean Salad
By Suzolson
It doesn't get any better than this chilled spicy black bean salad served with tortilla chips
- 2 (15-ounce) cans black beans, drained and rinsed
- 1 (15.25-ounce) can whole kernel corn, drained
- 1 red onion, diced
- 3/4 cup salsa, or as desired
- 1/2 cup olive oil
- 1/2 cup fresh cilantro, chopped
- 3 cloves garlic, minced
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 1/2 teaspoons ground cumin
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
Country Barbecued Chicken
By Suzolson
In a small bowl, combine the first seven ingredients
- 3/4 cup ketchup
- 1 tablespoon molasses
- 2 teaspoons brown sugar
- 1 teaspoon chili powder
- 1 teaspoon canola oil
- 1/2 teaspoon Worcestershire sauce
- 1 garlic clove, minced
- 1-1/2 to 2 pounds boneless skinless chicken breast halves
- 2 tablespoons butter, melted
Quick Chicken Cordon Bleu
By Suzolson
Flatten the chicken to 1/2-in
- SAUCE:
- 4 boneless skinless chicken breast halves (6 ounces each)
- 2 teaspoons Dijon mustard
- 1/2 teaspoon paprika
- 4 thin slices fully cooked ham
- 1 cup soft bread crumbs
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon pepper
- 3 to 4 tablespoons mayonnaise
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup milk
- 1/4 teaspoon salt
- 1/2 cup shredded Swiss cheese
- 2 tablespoons white wine