HeatherS' profile page
Recipes
Teriyaki Chicken Party Sub
By HeatherS
Place the chicken breasts between two pieces of plastic wrap and pound to about 3/4 inch thick
- 1 1/2 pounds skinless, boneless chicken breasts
- 1/2 cup prepared teriyaki marinade, plus more for serving
- 2/3 cup mayonnaise
- 1 tablespoon Sriracha (Asian chile sauce)
- 2 scallions, white parts only, thinly sliced
- Kosher salt and freshly ground pepper
- 1/4 small pineapple, peeled, cored and cut into 1/4-inch-thick slices
- Vegetable oil, for the grill
- 3 tablespoons toasted sesame seeds
- 1 24 -inch baguette
- 2 cups shredded red cabbage
Gouda Cookies
By HeatherS
Place all ingredients in a food processor and blitz until the ingredients form a crumbly dough
- 1 2/3 cups grated aged Gouda cheese (not processed)
- 1 cup all-purpose flour
- 3 1/2 tbsp soft butter
- 1/2 tsp baking powder
- pinch of black pepper
- pinch nutmeg
Pork Tenderloin in Sour Cream-Paprika Sauce
By HeatherS
8 points per serving
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound pork tenderloin, trimmed and cut into 1-inch chunks
- 2 teaspoons olive oil
- 1 onion, thinly sliced
- 1 large green bell pepper, cut into thin strips
- 1 tablespoon paprika, preferably Hungarian
- 3/4 cup reduced-sodium chicken broth
- 1/2 cup fat-free sour cream
- 2 tablespoons chopped fresh parsley
- 3 cups hot cooked wide whole wheat egg noodles
Blue Spring
By HeatherS
Place ice in serving glass
- ice
- 30 mL vodka
- 30 mL blue curaçao
- 15 mL white curacao
- lemonade
- fresh pineapple slice
- maraschino cherry
Redcurrant and Raspberry Coulis
By HeatherS
Strip the redcurrants from their stalks using a fork
- 8 oz redcurrants
- 1 lb raspberries
- 1/4 cup icing sugar
- 1 tbsp cornflour
- juice of 1 orange
- 2 tbsp double cream
Grilled Chicken Breasts with Spicy Orange-Ginger Glaze
By HeatherS
Place the chicken in a container large enough to hold six pieces of chicken
- 3 organic chicken breasts (Ask your butcher to cut the breasts in half and pound it 1/4-inch thick.)
- 1/2 cup fresh orange juice
- 2 Tbsp. seasoned rice wine vinegar
- 1/4 cup orange marmalade
- 1 tsp. red pepper flakes
- 1 Tbsp. fresh ginger , minced
- 1 clove garlic , minced
- 4 Tbsp. olive oil
- 1 Tbsp. kosher salt
- Canola oil
Chicken Tequila Pasta
By HeatherS
Combine chicken and soy sauce in a bowl; refrigerate until needed
- 1 pound (500 g) boneless, skinless chicken breasts, cubed
- 3 tablespoons (45 mL) soy sauce
- 3 teaspoons (15 mL) canola oil, divided
- 1/2 red onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1/3 cup (75 mL) cilantro, chopped
- 4 garlic cloves, minced
- 1 jalapeno pepper, seeded and minced
- 1/2 cup (125 mL) chicken stock
- 2 tablespoons (30 mL) tequila
- 2 tablespoons (30 mL) lime juice
- 1 cup (250 mL) whipping cream (heavy cream)
Banana Snack Cake
By HeatherS
In a mixing bowl, cream shortening and sugars
- FROSTING (optional):
- 1/2 cup shortening
- 3/4 cup packed brown sugar
- 1/2 cup sugar
- 2 eggs
- 1 cup mashed ripe bananas (2 to 3 medium)
- 1 teaspoon vanilla extract
- 2 cups all-purpose or whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup buttermilk
- 1/2 cup chopped nuts
- 1/2 cup packed brown sugar
- 1/4 cup butter or margarine
- 6 tablespoons milk
- 2-1/2 to 3 cups confectioners' sugar
Bananas Foster Pie
By HeatherS
Heat oven to 450°F. In small bowl, mix all sauce ingredients until well blended; set aside
- Sauce
- 3/4 cup caramel topping
- 1 tablespoon dark rum or 1 teaspoon rum extract
- 1/4 teaspoon ground cinnamon
- Filling
- 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
- 2 medium bananas, cut into 1/8-inch slices
- 1 1/4 cups milk
- 1 box (4 serving size) banana instant pudding and pie filling mix
- 1 cup whipping cream
- Banana slices, if desired
Pumpkin Queso Fundido
By HeatherS
1. Preheat the oven to 375 degrees F
- 1 2 -to-3-pound sugar pumpkin
- 8 ounces dried chorizo, diced
- 1 jalapeno pepper (remove seeds for less heat), chopped
- 1 4 -ounce can chopped green chiles
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 3 tablespoons all-purpose flour
- 1 1/2 cups low-sodium chicken broth
- 2 cups shredded mozzarella or Oaxaca cheese
- 1 cup shredded monterey jack cheese
- Chopped fresh cilantro, for topping
- Tortilla chips, for serving