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Recipes
Classic Vinaigrette
By AshleyRuss
Mix together
- 3 ounces red wine vinegar
- 3-4 teaspoons sugar
- 3/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 8 ounces vegetable oil
Chicken Enchiladas
By AshleyRuss
Prep: 5 min., Cook: 10 min
- Prep: 5 min., Cook: 10 min. This recipe has lots of uses. It's great as a base for French onion soup, spread on toast topped with your favorite cheese, stirred into mashed potatoes or hash browns, or mixed into hamburger patties.
- This recipe goes with Chicken-and-Green Chile Enchiladas
- Yield: Makes about 1 1/3 cups
- Ingredients
- 2 cups chopped onion (1 large onion)
- 1 tablespoon vegetable oil
- 3 garlic cloves, chopped
- Preparation
- 1 . Sauté onion in hot oil in a 3 1/2-qt. saucepan over medium heat 8 minutes or until tender; add garlic, and sauté 2 minutes. Store in an airtight container in refrigerator up to 5 days.
- Ingredients
- 2 cups chopped onion (1 large onion)
- 1 tablespoon vegetable oil
- 3 garlic cloves, chopped
Caramelized Brussels Sprouts with Lemon
By AshleyRuss
In a 12-inch skillet heat 3 Tbsp oil over medium heat
- 1/4 c olive oil
- 4 cups Brussels, trimmed and halved lengthwise
- 3 Tbsp water
Small-fry Frittatas
By AshleyRuss
Heat oven to 350. Coat muffin pan with nonstick cooking spray
- 4 large eggs
- 1/3 c half-and-half
- 1/2 tsp salt
- ham, bacon and sausage
- grated Parmesan cheese
Grilled Chicken Quesadilla
By AshleyRuss
Preparation Combine first 5 ingredients in a shallow dish or zip-top freezer bag; add chicken
- This is a Frust brunch favorite, but the recipe is also perfect for lunch or supper. Homemade Salsa Picante packs lots of flavor.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Other: 2 hours 8 minutes
- Yield: Makes 6 servings
- Ingredients
- 1/3 cup lime juice
- 2 tablespoons olive oil
- 2 teaspoons dried or 1 tablespoon minced fresh marjoram
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 1/2 pounds skinned and boned chicken breasts
- 12 (6-inch) flour tortillas
- Cilantro-Pecan Pesto
- 1 cup (4 ounces) shredded Mexican four-cheese blend
- Toppings: Salsa Picante, sour cream, chopped cilantro
Goat cheese chicken
By AshleyRuss
Serves 4| Hands-On Time: 20m| Total Time: 20m Directions Cook the orzo according to the package directions
- Ingredients
- 1 cup orzo
- 1/3 cup plus 1 tablespoon olive oil
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 teaspoon crushed red pepper
- 2 ounces goat cheese, crumbled (1⁄2 cup)
- 4 6-ounce boneless, skinless chicken breasts, split horizontally
- kosher salt and black peppe
- Serve with brown rice
Goat Cheese with Pistachios & Cranberries
By AshleyRuss
Directions On a large plate, combine the pistachios and cranberries
- Serves 8| Hands-On Time: 05m | Total Time: 05m
- Ingredients
- 2 tablespoons roasted pistachios, chopped
- 2 tablespoons dried cranberries, chopped
- 1 8- to 10-ounce log fresh goat cheese
- crackers or bread, for serving
Palmiers
By AshleyRuss
Heat oven to 400° F. Adjust rack to middle position
- 1/2 about 1/2 cup granulated sugar
- 1 package frozen puff-pastry sheets (such as Pepperidge Farm), thawed
Rosemary Crusted Pork Tenderloin
By AshleyRuss
Combine 1/4 cup bread crumbs, 1 Tbsp chopped rosemary, 1 tsp paprika, 2 cloves garlic, and 1/2 tsp salt
- Pork Tenderloin
Sour Cream Biscuits
By AshleyRuss
Mix together. Bake in small muffin tins for 10 minutes at 400 degrees
- 2 cups self-rising flour
- 1 cup butter
- 1 cup sour cream