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Recipes
Moroccan Mint Barbecued Chicken
By krystallondon
Mint and sweet and savoury spices blended in an aromatic, pesto-like coating lend a touch of the exotic to barbecue...
- One 4 lb (2 kg) roasting chicken
- Salt and freshly ground pepper
- 1/2 lemon
- 1 cup (250 mL) packed fresh mint leaves
- 11/2 tsp (7 mL) ground cumin
- 1/4 tsp (1 mL) ground cinnamon
- 1/4 tsp (1 mL) cayenne pepper
- 1/4 cup (50 mL) extra virgin olive oil
- Lemon wedges
Peach Salsa
By krystallondon
This salsa works well with chicken, pork, salmon, and halibut
- 2 large peaches, chopped
- 1/2 small red onion, chopped finely
- 1/2 cup red bell pepper, chopped
- 1 large avocado, peeled, pitted, and chopped
- 1 teaspoon peeled and grated fresh ginger (more to taste)
- 2 tablespoons cilantro, chopped
- 2 tablespoons olive oil
- 3 tablespoons lime juice
- 1 tablespoon brown rice syrup
- 1/4 teaspoon freshly ground pepper
Oreo Fudge Bars
By krystallondon
Preheat the oven to 325 degrees F
- 1 (16 ounce) package of Oreo cookies
- 1/4 teaspoon salt
- 1 stick butter, melted
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 1/4 cups semi-sweet chocolate chips
- 1/2 cup mini chocolate chips
Black Bean Soup
By krystallondon
This is a great soup to make on a Sunday and then savor throughout the week
- 2 tablespoons olive oil
- 2 medium size red onions, chopped
- 1 small red bell pepper, chopped
- 1/2 small green pepper, chopped
- 2 tablespoons minced fresh ginger
- 4 cloves garlic, minced
- 1 jalapeno chile pepper, seeded and minced
- 1/4 teaspoon ground allspice
- 1/2 teaspoon thyme
- 2 (14.5 oz) cans black beans
- 8 cups water
- 2 medium-size sweet potatoes, peeled and cut into 1" cubes
- 1 tablespoon fruit sweetener or agave nectar
- 1 teaspoon salt
- 1 cup chopped cilantro
- Black pepper
Fudgy Chocolate Chip-Toffee Bars
By krystallondon
Heat oven to 350°F (325°F for dark or nonstick pan)
- 1/2 cup Butter, melted
- 2 cups graham cracker crumbs (32 squares)
- 1 bag (8 oz) toffee bits (1 1/2 cups)
- 1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
- 1 bag (12 oz) semi-sweet chocolate baking chips (2 cups)
- 1 can (14 oz) Sweetened Condensed Milk
- 1 tablespoon Butter
- 1 teaspoon vanilla
Raspberry Chipotle Sauce
By krystallondon
1. In a saucepan, heat the oil and sauté the onion and garlic until soft, about 5 minutes
- 2 pints fresh Raspberries, rinsed
- 1/2 medium Onion minced
- 4 cloves Garlic, minced
- 1 TBS Olive Oil
- 2 TBS canned Chipotle Peppers in Adobo Sauce, chopped
- 1/4 cup Cider Vinegar
- 3/4 cup Sugar
- 1 tsp Salt
Petite Pumpkin Toffee Tarts
By krystallondon
Even the most dedicated calorie counters will find room for one or two (okay, three) of our mini pumpkin pies
- 2 255-g pkgs frozen mini-tart shells, about 36
- 3 39-g Skor chocolate bars
- 1 cup (250 mL) unsweetened pumpkin pureé
- 1/3 cup (75 mL) lightly packed brown sugar
- 1/4 cup (50 mL) whipping cream
- 2 eggs
- 1/2 tsp (2 mL) vanilla
- 1/2 tsp (2 mL) pumpkin pie spice or 1/4 tsp (1 mL) each ginger, cinnamon and nutmeg
- 36 pecan halves, about 100-g pkg
Bok Choy Stir Fry
By krystallondon
A quick stir-fry that has a Chinese feel to it
- 2 tbsp (25 mL) vegetable oil
- 1 tsp (5 mL) ginger
- 1 tsp (5 mL) chopped garlic
- 4 cups (1 L) baby bok choy
- 1/4 cup (50 mL)chicken stock
- 1 tbsp (15 mL) soy sauce
- Salt and freshly ground pepper
Mediterranean Chicken Ragout
By krystallondon
Our easy ragout is loaded with olives, artichokes and sun-dried tomatoes, which give it a good, full flavour
- 8 skinless, boneless chicken breasts
- 1/3 cup (75 mL) all-purpose flour
- 4 sun-dried tomato halves, packed in oil
- 1 large red onion
- 14 - oz (398- mL) can artichoke hearts, drained
- 1 cup (250 mL) white wine
- 10 - oz (284- mL) can undiluted chicken broth
- 1/2 cup (125 mL) each black and green olives
- 4 garlic cloves, minced
- 1 tbsp (15 mL) dried oregano leaves
- 1 tsp (5 mL) dried thyme leaves
- 1/2 tsp (2 mL) salt
- 2 small green zucchini (optional)
- 1 cup (250 mL) coarsely chopped fresh basil leaves
- 1 pint grape or cherry tomatoes
Artichoke Heart Risotto
By krystallondon
I love risotto, and this version is quite good
- 2 tablespoons olive oil
- 1 large red onion, chopped
- 1 large red bell pepper, chopped
- 4 cloves garlic, minced
- 1 (12 oz) can artichoke hearts, drained, chopped
- 1/2 teaspoon dried rosemary
- 1/4 cup fresh parsley
- 2 cups aborio rice
- 1 quart mushroom or chicken broth
- 1/2 cup olives, pitted and sliced
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper