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Recipes
Chicken with Rice & Asparagus Pilaf
By krystallondon
1. Sprinkle each chicken breast with 1/4 tsp poultry seasoning
- 4 boneless, skinless chicken breasts
- 3 tsp poultry seasoning, divided
- 2 tbsp olive oil
- 1 medium onion, chopped
- 1 cup uncooked rice
- 1 clove garlic, minced
- 2 cups chicken broth
- 3/4 tsp salt
- 1 pound asparagus, trimmed and cut into 2" pieces (about 3 cups)
Chocolate Crumb Topped Cupcakes
By krystallondon
1. Preheat oven to 350 degrees F
- 1 box devils food cake mix
- 1 small box chocolate pudding mix
- 4 eggs
- 1/2 Cup vegetable oil
- 1/2 Cup water
- 8 oz sour cream
- 3/4 Cup of your favorite jam, warmed in microwave until melted
- Beth Royals Crumb Topping
- 1 stick cold butter, cut into small cubes
- 3/4 Cup packed light brown sugar
- 1 Cup plus 2 Tablespoons all purpose flour
- 3/4 Tablespoon ground cinnamon
- 3/4 Tablespoon pure vanilla
- Powdered sugar for dusting
Herbed Cheddar Soda Bread
By krystallondon
1. Position oven rack in bottom third of oven
- 2 cups all-purpose flour
- 1 3/4 cups whole wheat flour
- 1 tsp baking soda
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1 tsp salt
- 1/4 cup cold unsalted butter, cut into cubes
- 1 1/2 cups coarsely grated cheddar cheese, lightly packed
- 1 3/4 cups buttermilk
Crosswinds Raspberry Sour Cream Pie
By krystallondon
A smooth, creamy topping snuggles over a ruby band of raspberries in the most popular pie from The Crosswinds in Mi...
- Topping:
- 1 unbaked 9-inch single-crust pie shell
- 3 cups (750 mL) raspberries
- 3/4 cup (175 mL) granulated sugar
- 1/3 cup (75 mL) all-purpose flour
- 2 cups (500 mL) sour cream
- 1/2 tsp (2 mL) vanilla
- 2 tbsp (25 mL) fresh bread crumbs
- 2 tsp (10 mL) granulated sugar
- 2 tsp (10 mL) butter, melted
Peach Crumb Bars
By krystallondon
Preheat the oven to 375° F
- 1 ½ cups sugar, divided
- 1 tsp. baking powder
- 3 cups all-purpose flour
- ¼ tsp. salt
- Zest of half a lemon
- 16 tbsp. cold, unsalted butter cut into small pieces
- 1 large egg
- 5 cups peeled, chopped peaches (about 5 peaches)
- 5 tsp. cornstarch
- Juice of 1 lemon
- Pinch of freshly grated nutmeg
Red Peppers Stuffed with Rainbow Trout
By krystallondon
Roasting rainbow trout in red peppers gives a lovely sweet flavour to the fish
- 2 red peppers
- 2 rainbow trout or tilapia fillets, about 1/2 lb (250 g) each
- 1 tsp (5 mL) paprika, preferably smoked
- 1/4 tsp (1 mL) garlic powder
- SAUCE
- 1 cup (250 mL) cilantro leaves
- 3 large garlic cloves
- 3 tbsp (45 mL) white-wine vinegar
- 3 tbsp (45 mL) olive oil
Buckeyes
By krystallondon
1. Line 2 baking sheets with waxed paper; set aside
- 1 cup creamy peanut butter
- 1/2 cup (1 stick) unsalted butter, softened
- 2 cups confectioners' sugar
- 2 cups semisweet chocolate chips
Festive Christmas Salad
By krystallondon
Don't get sidelined planning your buffet menu
- 8 ripe plum tomatoes
- 6 celery stalks
- 3 peppers, preferably a mix of yellow, orange and red
- 1 small red onion
- 2 170-g jars marinated artichokes
- 2 oranges or 4 clementines
- 1 cup (250 mL) kalamata olives, pitted
- 1/2 cup (125 mL) coarsely chopped fresh dill
- 1 large lemon
- 1 tbsp (15 mL) granulated sugar
- 2 tsp (10 mL) Dijon mustard
- 2 large garlic cloves, minced
- 2 tsp (10 mL) dried dillweed
- 1/2 tsp (2 mL) dried basil
- 1/2 tsp (2 mL) salt
- Freshly ground black pepper
- 1/3 cup (75 mL) olive oil
Ginger-spiced fish with Tropical Salsa
By krystallondon
A fresh-fruit salsa is the perfect companion to any lightly seasoned, flash-fried fish fillet
- 1 small mango
- 1/2 lime
- 1 cup (250 mL) coarsely chopped pineapple, about 1/4 of a pineapple
- 1/2 small red pepper, coarsely chopped
- 1/4 cup (50 mL) finely chopped cilantro
- 2 green onions, thinly sliced
- 1/4 tsp (1 mL) hot-chili flakes
- 4 tilapia, haddock or catfish fillets
- 1/4 tsp (1 mL) ground ginger
Fresh Layered Lentil Salad
By krystallondon
Various colours and crunchy textures make this a great refrigerator salad for the summer
- 2 large carrots, peeled
- and chopped
- 2 stalks celery, chopped
- 1 ⁄2 English cucumber, chopped
- 1 can (540 mL) lentils, drained
- and rinsed
- 2 tomatoes, chopped
- 1 ⁄4 cup (50 mL) chopped fresh
- Italian parsley
- 1 ⁄4 cup (50 mL) chopped basil
- Garlic Pesto Dressing
- 1 ⁄4 cup (50 mL) extra virgin
- olive oil
- 3 tbsp (45 mL) white wine
- or apple cider vinegar
- 2 tbsp (25 mL) basil or sun-dried
- tomato pesto
- 2 cloves garlic, minced
- Salt and pepper to taste