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Recipes
Clementine Rita
By luvyaz12
Calories 140, Fat 0g
- 5 tablespoons fresh clementine juice
- 2 tablespoons tequila
- 1 tablespoon Cointreau
- 1 tablespoon fresh lime juice
- Salt
- Ice
- Slice of lime and/or clementine.
Lemony Chicken Salad in Tomato Shells
By luvyaz12
1. For salad, combine smoked chicken or turkey, celery, and green onion in a small mixing bowl
- 3/4 * 3/4 cup finely chopped smoked chicken or turkey
- 2 * 2 tablespoons finely chopped celery
- 1 * 1 tablespoon thinly sliced green onion
- 3 * 3 tablespoons mayonnaise or salad dressing
- 1/4 * 1/4 teaspoon finely shredded lemon peel
- 1 * 1 teaspoon lemon juice
- 1/8 * 1/8 teaspoon freshly ground pepper
- 10 to 12 * 10 to 12 small Roma tomatoes
- 1/2 * 1/2 cup chopped arugula, watercress, or fresh spinach
- 2 * 2 tablespoons chopped toasted almonds
Kicked Up Brie Cups
By luvyaz12
Calories 48; Fat 3g (sat 1g, mono 1g, poly 0g); Cholesterol 7mg; Protein 1g; Carbohydrate 4g; Sugars 2g; Fiber 0g;
- 30 mini phyllo cups
- 1/2 teaspoon each Brie cheese and pepper jelly (o r jalapeno jelly)
- Fresh parsley leaf.
Broccoli Chicken Stir-Fry
By luvyaz12
1. Cut chicken into 1-inch pieces
- 12 * 12 ounces skinless, boneless chicken breasts
- 1 * 1 pound broccoli
- 1/2 * 1/2 cup chicken broth
- 2 * 2 tablespoons teriyaki sauce
- 2 * 2 teaspoons cornstarch
- 1 * 1 teaspoon toasted sesame oil
- 2 to 3 * 2 to 3 tablespoons cooking oil
- 1 * 1 tablespoon grated fresh ginger
- 1 * 1 clove garlic, minced
- 2 * 2 cups fresh medium mushrooms, halved or quartered
- 8 * 8 ounces fresh bean sprouts (2 cups)
- 1 * 1 red or green sweet pepper, cut into lengthwise strips (3/4 cup)
- 1 * 1 8-ounce can sliced water chestnuts, drained
- 4 * 4 cups coarsely shredded lettuce (optional)
Buffalo Style Chicken Fingers
By luvyaz12
1. Combine crushed corn flakes, parsley, and salt in a shallow bowl or pie plate
- 1 * 1 cup crushed corn flakes
- 1 * 1 tablespoon finely snipped parsley
- 1/4 * 1/4 teaspoon salt
- 1 * 1 pound skinless, boneless chicken breasts
- 1/3 * 1/3 cup bottled blue cheese salad dressing
- 2 * 2 teaspoons water
- 1 to 2 * 1 to 2 teaspoons bottled hot pepper sauce
- * Celery sticks
- * Bottled blue cheese salad dressing
Pork and Slaw BBQ Rolls
By luvyaz12
1. Place meat in a 4- to 6-quart slow cooker
- 1 * 1 4- to 5- pound pork shoulder roast or pork shoulder blade Boston roast (Boston butt)
- 3/4 * 3/4 cup cider vinegar
- 2 * 2 tablespoons packed brown sugar
- 1/2 * 1/2 teaspoon salt
- 1/2 * 1/2 teaspoon crushed red pepper
- 1/4 * 1/4 teaspoon ground black pepper
- 16 * 16 kaiser rolls, split and toasted
- * Coleslaw
Wild Alaskan Kim Salmon with sherried Lentils and Brown Butter Almonds
By luvyaz12
Prep 15 min Cook: 50 min
- Lentils:
- 1 1/2 cup french green lentils
- 8 cloves peeled garlic
- 1 Tbsp chopped garlic
- kosher salt
- 2 Tbsp unsalted butter, softened
- 2 Tbsp EVOO
- 1/4 cup sherry vinegar
- Almonds:
- 2 Tbsp unsalted butter
- 3 oz sliced almonds
- 3/4 tsp kosher salt
- Salmon:
- 4 6 oz 1 inch thick center cut salmon fillets with skin
- kosher salt and fresh ground pepper
- 1 Tbsp olive oil
- 1 Tbsp unsalted butter
Chicken Noodle Soup
By luvyaz12
Total Time: 45 minute Calories 325 Total Fat 7g
- 4 * 4 (about 1 1/2 pounds) chicken thighs, skin removed
- 1 * 1 onion, sliced
- 2 * 2 carrots, sliced
- 2 * 2 sprig(s) parsley
- 1 * 1 bay leaf
- 2 * 2 can(s) 14 1/2 ounces each, chicken broth
- 6 * 6 ounce(s) fresh angel-hair pasta or capellini
- 1/2 * 1/2 pound(s) fresh sugar snap peas or 1 box (8 ounces) frozen sugar snap peas
Pulled Pork Tacos
By luvyaz12
Prep: 15 minutes; Cook: 4 hours 15 minutes
- 2 * 2 cups bottled salsa, plus more for serving
- 2 * 2 tablespoons chili powder
- 2 * 2 tablespoons dried oregano
- 2 * 2 tablespoons unsweetened cocoa
- 1/4 * 1/4 teaspoon kosher salt
- 1 * 1 (2 1/2-pound) boneless pork butt or shoulder, trimmed
- 18 * 18 corn tortillas
- 1/2 * 1/2 cup fresh cilantro sprigs
- 3/4 * 3/4 cup reduced-fat sour cream
- 1 * 1 lime, cut into wedges
Adobo Chicken
By luvyaz12
Calories 599 Total Fat 41g Saturated Fat -- Cholesterol -- Sodium -- Total Carbohydrate 18g Dietary Fiber -- Sugars
- 1 1. 6-quart to Rub chicken legs all over with paprika and season with salt and pepper. Heat olive oil in a 6-quart Dutch oven over medium-high heat; brown chicken all over, then remove to a plate.
- 3 3. to to to 50 to 60 pot and bring to a boil; reduce the heat to low, cover, and braise 50 to 60 minutes, spooning sauce over chicken a few times, until chicken is fork-tender.