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Recipes
Pot Roast with Baby Vegetables
By cserumga
Directions Sprinkle roast with seasoned salt and lemon pepper to taste
- 3 to 5 pound top beef chuck roast, trimmed of excess fat
- Seasoned salt and lemon pepper
- 1 onion, peeled and halved
- 1 carrot, whole
- 1 cup beef broth, low sodium
- 2 tablespoons Worcestershire sauce
- 2 garlic cloves, whole
- 1 rosemary sprig
- 2 thyme sprigs
- 1 pound new red potatoes
- 1 cup baby carrots
- 1 cup boiling or pearl onions
- 1 cup baby squash, such as pattypan and zucchini
- 1 cup button mushrooms, stems removed
- Kosher salt
Smoky Grilled Cheese Bites
By cserumga
Butter one side of each bread slice
- 4 tablespoons butter, at room temperature
- 8 slices pumpernickel bread
- 12 ounces smoke gouda, shredded
- 1 12 ounce jar roasted red peppers, drained and cut lengthwise into 1-inch strips
Shrimp Summer Rolls
By cserumga
In bowl, toss all except wrappers; season
- 1 pound cooked medium shrimp
- 1 cup diced cucumber
- 1 cup cilantro
- 2 carrots, shredded
- 1/3 cup sweet chili sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon minced ginger
- 12 large rice paper wrappers
Toffee-Mocha Mousse
By cserumga
1. In a medium saucepan, combine 2 cups cream, the chocolate, half of the toffee bars, the espresso powder and salt
- 2 1/2 cups heavy cream
- 3 ounces semisweet chocolate, chopped
- 4 milk chocolate-coated toffee bars (1.4 oz. each), coarsely chopped
- 1 1/4 teaspoons instant espresso powder
- 1 pinch salt
- 1 tablespoon confectioners sugar
- 1 teaspoon pure vanilla extract
Roast Beef Melts
By cserumga
Position a rack in the upper third of the oven and preheat to 400 degrees
- 4 thick slices pumpernickel or rye bread
- 8 slices thick-cut bacon
- 1/2 cup mayonnaise
- 1 tablespoon prepared horseradish
- 1 10 ounce package coleslaw mix or shredded cabbage (3 cups)
- 1 tablespoon distilled white vinegar
- Salt and pepper
- 12 ounces deli-sliced rare roast beef
- 8 ounces deli-sliced Swiss cheese
Lemon-Sage Chicken Cutlets
By cserumga
Per serving: Calories 430; Fat 17 g (Saturated 4 g); Cholesterol 175 mg; Sodium 142 mg; Carbohydrate 23 g; Fiber 1
- 2 large skinless, boneless chicken breasts (about 1 1/4 pounds)
- Kosher salt and freshly ground pepper
- All-purpose flour, for dredging
- 2 large eggs
- Juice of 1 lemon, plus lemon wedges for serving
- 3 tablespoons extra-virgin olive oil
- 4 sprigs sage, leaves only
- 1/2 cup dry white wine
- 3/4 cup low-sodium chicken broth
- 1 to 2 tablespoons unsalted butter
- Warm Farro Salad or other grains, for serving (optional)
California Fish Tacos
By cserumga
Serves 6
- PICKLED ONIONS
- 1 small red onion, halved and sliced thin
- 2 jalapeño chiles, stemmed and sliced into thin rings
- 1 cup white wine vinegar
- 2 tablespoons lime juice
- 1 tablespoon sugar
- 1 teaspoon salt
- CABBAGE
- 3 cups shredded green cabbage
- 1/4 cup pickling liquid from pickled onions
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- WHITE SAUCE
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons lime juice
- 2 tablespoons milk
- FISH
- 2 pounds skinless whitefish fillets, such as cod, haddock, or halibut, cut crosswise into 4 by 1-inch strips
- Salt and pepper
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1 cup beer
- 1 quart peanut or vegetable oil
- 24 (6-inch) corn tortillas, warmed
- 1 cup fresh cilantro leaves
Shrimp and Broccoli Scampi
By cserumga
Amount per serving Calories: 417 Fat: 9
- 8 ounces uncooked thin spaghetti
- 12 ounces broccoli florets
- Cooking spray
- 1 pound medium shrimp, peeled and deveined
- 1 tablespoon butter
- 2 teaspoons canola oil
- 10 garlic cloves, minced
- 3/4 cup unsalted chicken stock (such as Swanson)
- 1 tablespoon water
- 2 teaspoons cornstarch
- 1/4 cup finely chopped parsley
- 1 tablespoon grated lemon rind
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon kosher salt
- 1 ounce Parmesan cheese, shaved or grated (about 1/4 cup)
Honey-Lemon Chicken Enchiladas Recipe
By cserumga
349 calories per serving
- 1/4 cup honey
- 2 tablespoons lemon or lime juice
- 1 tablespoon canola oil
- 2 teaspoons chili powder
- 1/4 teaspoon garlic powder
- 3 cups shredded cooked chicken breast
- 2 cans (10 ounces each) green enchilada sauce, divided
- 12 corn tortillas (6 inches), warmed
- 3/4 cup shredded reduced-fat cheddar cheese
- Sliced green onions and chopped tomatoes, optional
Celery Slaw
By cserumga
Per serving: 114 cal, 8g total fat, 0mg chol, 275mg sodium, 7g carb, 2g fiber, 1g protein
- 1/4 cup canola oil mayonnaise
- 1 Tbsp cider vinegar
- 1 1/2 tsp sugar
- 1/4 tsp Dijon mustard
- 2 cups coleslaw mix
- 1/2 cup sliced celery
- 2 Tbsp sliced fresh chives
- Salt and pepper to taste