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Recipes
Spicy Chicken & Broccoli
By cserumga
In large skillet, cook chicken and garlic in EVOO over medium, stirring, until browned and cooked through, about 3 ...
- 3/4 pound boneless, skinless chicken breasts, thinly sliced crosswise
- 2 cloves garlic, minced
- 2 tablespoons EVOO
- 8 ounces frozen broccoli florets, thawed
- 1/2 cup hoisin sauce
- 1 tablespoon sriracha or other hot sauce
- 4 cups cooked jasmine rice
Buttermilk Baked Chicken
By cserumga
- From Cook's Country - makes 4 servings
- 2 cups buttermilk
- 1/4 cup sour cream
- 1 (1-ounce) envelope ranch seasoning mix
- 1 tablespoon salt
- 3 pounds bone-in chicken pieces (see note), skin and excess fat removed
- 5 slices hearty white sandwich bread , torn into pieces
Buffalo Chicken Salad (Bobby Dean)
By cserumga
Makes 4 savings, 270 calories per serving
- 2 Tbsp hot sauce
- 1 Tbsp honey
- 1 Tbsp low-calorie butter substitute spread, melted
- 3/4 lb boneless, skinless chicken thighs, cut into bite-size pieces (about 28 pieces total)
- 1 tap garlic powder
- 3/4 cup panko bread crumbs
- 1 head Romaine lettuce, torn into pieces (or use a 12-ounce bag)
- 1/2 cup light blue cheese dressing
Chicken-Fried Chicken Livers
By cserumga
In a large bowl, whisk 2 cups of the buttermilk with the hot sauce and soy sauce
- 3 1/2 cups buttermilk
- 1/3 cup Louisiana-style hot sauce, such as Crystal
- 1 1/2 tablespoons soy sauce
- 1 pound chicken livers, trimmed
- 1/2 cup mayonnaise
- 1 small chipotle in adobo, seeded and minced, plus 1 tablespoon adobo sauce
- 3 cups all-purpose flour
- 3 large eggs
- 2 teaspoons cayenne pepper
- 2 teaspoons ground black pepper
- 1 1/2 teaspoons ground cumin
- 1 teaspoon garlic salt
- Canola oil, for frying
- Kosher salt
Hot Spinach and Artichoke Dip
By cserumga
from Alton Brown
- 1 cup thawed, chopped frozen spinach
- 1 1/2 cups thawed, chopped frozen artichoke hearts
- 6 ounces cream cheese
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/3 cup grated Parmesan
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
Tiramisu
By cserumga
Amount per servingCalories: 234 Fat: 10
- 1 1/2 cups water
- 1/2 cup ground dark roast coffee
- 1/2 cup sugar, divided
- 3 large egg yolks
- 2 tablespoons Kahlúa (coffee-flavored liqueur), divided
- 5 large egg whites
- 2 tablespoons water
- 8 ounces 1/3-less-fat cream cheese, softened
- 2 ounces mascarpone cheese, softened
- 24 crisp savoiardi ladyfingers (1 [7-ounce] package)
- 3/4 ounce bittersweet chocolate, finely grated
Turkey in a Pot
By cserumga
Cook's Country October/November 2014, page 4
- Cook's Country October/November 2014, page 4
Grilled Salmon with Ginger-Soy Butter
By cserumga
- from Cook This, Not That p178 - makes 4 servings
- - 2 T. unsalted butter, softened
- - 1/2 T. minced chives
- - 1/2 T. grated fresh ginger
- - juice of 1 lemon
- - 1/2 T. low-sodium soy sauce
- - 4 salmon fillets (4-6oz each)
- - salt and pepper to taste
- - 1 T. olive oil
Skillet Chicken with Creamy Lemon Thyme Sauce
By cserumga
Preheat oven to 375°F (190°C)
- 4-5 skinless, boneless chicken breasts
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 Tablespoon olive oil
- 1 cup chicken broth (I recommend reduced sodium)
- zest & juice from 1 lemon (about 2 Tbsp juice)
- 1/4 cup finely chopped onion
- 1 clove garlic, minced
- 2 teaspoons fresh thyme leaves
- 3 Tablespoons heavy cream1
- 2 Tablespoons butter, cubed
- optional: lemon slices and more thyme for garnish
Skillet Citrus Chicken Tenders
By cserumga
1. Pat chicken dry with paper towels and season with salt and pepper
- 2 pounds chicken tenderloins, trimmed
- Salt and pepper
- 2 tablespoons vegetable oil
- 3 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1 tablespoon all-purpose flour
- 1 cup low-sodium chicken broth
- 1 tablespoon grated orange zest plus 1/4 cup juice
- 2 teaspoons grated lemon zest plus 3 tablespoons juice
- 2 tablespoons minced fresh parsley