Cserumga's profile page
Recipes
Smoky Steak Fajitas
By cserumga
305 calories, 28g protein,6g fiber per serving
- 2 teaspoons smoked paprika
- 2 teaspoons dried oregano
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon brown sugar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground red pepper
- 1 (1-pound) flank steak, trimmed
- Cooking spray
- 1 small red onion, cut into 1/4-inch slices
- 1 small red bell pepper, cut into 1/2-inch slices
- 1 small yellow bell pepper, cut into 1/2-inch slices
- 8 corn tortillas
- 1/4 cup chopped cilantro
- 8 lime wedges (optional)
Chicken Salsa Verde Bake
By cserumga
- from Everyday with Rachael Ray magazine, Nov 2008 - makes 6 servings
- 2 tablespoons vegetable oil
- 2-1/4 pounds skinless, boneless chicken breasts
- Two 16-ounce jars salsa verde
- One 15-ounce can kidney beans, rinsed and drained
- 1 onion, finely chopped
- 1 cup sour cream
- 3 cups crushed tortilla chips
- One 8-ounce bag shredded Mexican-style cheese
Mussels in Mexican Beer
By cserumga
Recipe courtesy Rachael Ray
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 4 cloves garlic, cracked away from skin and crushed
- 1 small onion, chopped
- 1 jalapeno, seeded and chopped
- A couple pinches salt
- 2 1/2 dozen mussels, scrubbed and beards removed
- 1/2 bottle dark Mexican beer, such as Modelo Negro or Dos Equis
- 1 (15-ounces) diced tomatoes
- 2 tablespoons chopped flat-leaf parsley or cilantro, your preference
Banana and Maple Brulee
By cserumga
Whip the cream in a large bowl until it forms soft peaks, then fold into the yogurt
- 1 cup heavy cream
- 1/2 cup thick, Greek-style yogurt
- 2 bananas
- 1 Tbsp lemon juice
- 4 Tbsp maple syrup
- 3 Tbsp soft light brown sugar, to finish
Easy Ginger Lime Roasted Shrimp
By cserumga
Preheat oven to 400-degrees F
- 1 ounce olive oil
- 1 teaspoon lime zest
- 1 ounce fresh lime juice
- 1 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 1/2 pounds large (31-35 count) shrimp, peeled and deveined
Chicken Divan for Two
By cserumga
1. Heat 2 teaspoons oil in 10-inch ovensafe skillet over medium-high heat until just smoking
- 5 teaspoons vegetable oil
- 12 ounces broccoli florets, cut into 1 1/2-inch pieces
- 1 1/4 cups chicken broth
- 2 tablespoons plus 2 teaspoons all-purpose flour
- 2 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
- Salt and pepper
- 1 tablespoon unsalted butter
- 1 shallot, minced
- 1/2 cup heavy cream
- 1/4 cup dry sherry
- 1 teaspoon Worcestershire sauce
- 1 1/2 ounces Parmesan cheese, grated (3/4 cup)
- 2 teaspoons lemon juice
Spaghetti and Meatballs
By cserumga
Amount per serving Calories: 476 Fat: 16
- 3/4 cup chopped onion
- 2 teaspoons canola oil
- 6 garlic cloves, divided
- 1 pound plum tomatoes, halved lengthwise
- 1 1/3 cups lower-sodium marinara sauce
- 1/2 teaspoon salt, divided
- 1/3 cup panko (Japanese breadcrumbs)
- 1/4 teaspoon crushed red pepper
- 12 ounces ground sirloin (90% lean)
- 1 large egg
- Cooking spray
- 6 ounces uncooked spaghetti
- 1.5 ounces fresh Parmesan cheese, grated (about 6 tablespoons)
Wok Seared Scallops In Teriyaki Tabasco Butter Sauce
By cserumga
Heat wok over high heat. Working in batches, add two tablespoons butter and melt
- 1 1/2 sticks butter
- Hot pepper sauce (recommended: Tabasco)
- 24 large scallops
- Kosher salt and freshly ground black pepper
- 1 pound sugar snap peas, trimmed and cleaned of stems and blanched
- 2 red bell peppers, diced
- Peanut oil
- Store-bought teriyaki sauce
Turkey Marsala with Lemon Broccolini
By cserumga
450 Cal/serving
- 12 ounces broccolini
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 lemon, halved (1/2 thinly sliced, 1/2 juiced)
- 2 tablespoons unsalted butter
- 2 cloves garlic, thinly sliced
- 4 cups sliced cremini mushrooms (about 12 ounces)
- 1 1/4 pounds turkey breast cutlets, trimmed
- cup all-purpose flour
- 2/3 cup dry Marsala wine
- 2/3 cup low-sodium chicken broth
- 2 tablespoons chopped fresh parsley
Broiled Salmon with Honey-Mustard Sauce
By cserumga
Per serving: 282 cal, 11g total fat, 75mg chol, 414mg sodium, 11g carb, 0g fiber, 30g protein
- For the sauce:
- 2 Tbsp spicy brown mustard
- 2 Tbsp Dijon mustard
- 2 Tbsp honey
- 1 Tbsp extra-virgin olive oil
- 1 Tbsp fresh lemon juice
- 1 Tbsp fresh thyme leaves
- 1 tsp minced garlic
- For the salmon:
- 4 salmon fillets, skinned (4-5 oz each)
- Juice of 1/2 lemon
- Salt and pepper
- Lemon slices
- Fresh thyme springs