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Recipes
Grilled Salmon with Black Bean Salsa
By Totlxtc
* In a small bowl, combine the wine, soy sauce and brown sugar
- SALSA:
- 1/4 * 1/4 cup white wine or reduced-sodium chicken broth
- 1/4 * 1/4 cup reduced-sodium soy sauce
- 1-1/2 * 1-1/2 teaspoons brown sugar
- 1 * 1 garlic clove, minced
- 6 * 6 salmon fillets (4 ounces each)
- *
- 1 * 1 can (15 ounces) black beans, rinsed and drained
- 1 * 1 cup frozen corn, thawed
- 1 * 1 medium sweet red pepper, diced
- 1/2 * 1/2 cup seedless red grapes, chopped
- 1/4 * 1/4 cup fat-free Italian salad dressing
- 1 * 1 tablespoon canned chopped green chilies
- 1 * 1 teaspoon brown sugar
Chesapeake Slaw
By Totlxtc
* In a bowl, combine cabbage and carrots
- 3 * 3 cups shredded cabbage
- 2 * 2 cups shredded carrots
- 1/3 to 1/2 * 1/3 to 1/2 cup olive oil
- 2 * 2 tablespoons vinegar
- 1-1/2 * 1-1/2 teaspoons seafood seasoning
- 1/4 * 1/4 teaspoon salt
- * Dash pepper
Tuna on Toast
By Totlxtc
Heat oil in a medium pan over low heat
- 1 * 1 tbsp extra-virgin olive oil (preferably Spanish)
- 1 * 1 medium yellow onion, thinly sliced
- 1/2 * 1/2 teaspoon sea salt, divided
- 4 * 4 plum tomatoes, halved lengthwise
- 1 * 1 baguette, cut into 16 slices (1/2 inch each) and toasted
- 1 * 1 can (6 oz) Spanish oil-packed bonito tuna (such as Ortiz), drained and flaked
- 1 * 1 tablespoon chopped fresh chives
Steakhouse Mushroom Stew - Foodnetwork.ca
By Totlxtc
Trim the mushrooms as needed, removing any tough stems
- 1 pound mixed mushrooms, shiitake, oyster, portabello, button and cremini
- 1/4 cup butter
- 2 onions, peeled and sliced
- 8 cloves garlic, peeled and sliced
- 1 tablespoon soya sauce
- 1 tablespoon dried thyme
- Freshly ground pepper
- 1/2 cup 35% whipping cream
Chipotle Chicken and Beans
By Totlxtc
* In a small saucepan, bring 1/2 cup water and broth to a boil
- 3/4 * 3/4 cup water, divided
- 1/2 * 1/2 cup reduced-sodium chicken broth
- 1/2 * 1/2 cup uncooked long grain rice
- 6 * 6 boneless skinless chicken breast halves (4 ounces each)
- 1/4 * 1/4 teaspoon salt
- 3 * 3 bacon strips, diced
- 1 * 1 cup chopped onion
- 3 * 3 garlic cloves, minced
- 1 * 1 cup chopped plum tomatoes
- 1/2 * 1/2 teaspoon ground cumin
- 1/4 * 1/4 teaspoon ground cinnamon
- 1/2 * 1/2 cup whole-berry cranberry sauce
- 4-1/2 * 4-1/2 teaspoons minced chipotle peppers in adobo sauce
- 1-1/2 * 1-1/2 teaspoons lime juice
- 1 * 1 can (15 ounces) black beans, rinsed and drained
- 1 * 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
Smore Bar Cookie
By Totlxtc
Step 1: Heat oven to 350 degrees F
- 1/2 cup (1 stick) salted butter, softened
- 3/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/3 cup all-purpose flour
- 3/4 cup graham cracker crumbs
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 5 milk chocolate bars (1.55 oz. each)
- 7 oz. jar marshmallow creme
Teriyaki Salmon Strips
By Totlxtc
Recipe courtesy Sandra Lee
- 1 1/2 cups teriyaki sauce, divided
- 1 cup water
- 10 ounces king salmon, cut into 1-ounce strips
- 10 bamboo skewers, soaked in water for 30 minutes
- 2 tablespoons canola oil
- 2 tablespoons sesame seeds
- 2 tablespoons green onions, chopped
Spicy Chicken Spaghetti
By Totlxtc
* Cook spaghetti according to package directions
- 3 * 3 ounces uncooked spaghetti
- 1/2 * 1/2 pound boneless skinless chicken breast, cut into 3/4-inch cubes
- 1-1/2 * 1-1/2 teaspoons Cajun seasoning
- 1 * 1 cup sliced fresh mushrooms
- 1/2 * 1/2 cup chopped green pepper
- 2 * 2 green onions, thinly sliced
- 1 * 1 garlic clove, minced
- 1 * 1 tablespoon cornstarch
- 1/8 * 1/8 teaspoon salt
- 1/8 * 1/8 teaspoon pepper
- 1 * 1 cup fat-free half-and-half
Fried Chicken
By Totlxtc
Recipe courtesy Sandra Lee
- Canola oil
- 3 pounds chicken with skin (pre-cut from the grocery store - legs, thighs, wings)
- Salt
- All-purpose flour, for dredging
Apple Cranberry Stuffing
By Totlxtc
Recipe courtesy Paula Deen
- 2 cups chicken broth
- 1 cup dried cranberries
- 1/4 cup butter
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 cup chopped celery
- 2 Granny Smith apples, cored and finely chopped
- 3 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 (10.75-ounce) can cream of celery soup
- 1/2 teaspoon ground cinnamon
- 8 cups Hawaiian sweet bread, cubed and toasted