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Recipes
Chocolate Covered Strawberries
By Patlynn
dessert
- 16 ounces milk chocolate chips
- 2 tablespoons shortening
- 1 pound fresh strawberries with leaves
Grilled Chicken With Red Currant Glaze
By Patlynn
With minimal cooking, currant jam transforms into a thick, clingy glaze for the chicken
- 2 packages Uncle Ben's Long Grain and Wild Ready Rice
- 1 teaspoon grated orange zest plus 2/3 cup juice (2 oranges)
- 1/2 cup red currant jam
- 1 shallot, minced
- 1 tablespoon minced fresh thyme
- Salt and pepper
- 1 1/2 teaspoons cornstarch dissolved in 1 tablespoon cold water
- 8 (5- to 7-ounce) bone in chicken thighs, skin removed, trimmed
- 1/2 cup golden raisins
- 1/4 cup sliced almonds, toasted
Chicken with Black-Eyed Peas & Yellow Rice
By Patlynn
chicken
- 1 tablespoon olive oil
- 1 red onion, chopped
- 2 garlic cloves, minced
- 1 1/2 pounds skinless chicken tenders
- One 14.5 ounce can reduced-sodium chicken broth
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 3/4 cup uncooked yellow rice
- One 15-ounce can black-eyed peas, drained
- 1 tablespoon chopped fresh thyme
Cranberry Vinagrette
By Patlynn
We tested fresh cranberries, dried cranberries, and canned cranberry sauce to see which would fit best in our Cranb...
- 1/2 to 16 cup, enough to dress 16 cups of greens
- Ingredients
- 1/3 1/3 1/3 cup cranberries (see note), picked through
- 3 3 3 tablespoons orange juice
- 1 1 1 tablespoon white wine vinegar
- 1 1 1 teaspoon Dijon mustard
- 1/4 1/4 1/4 teaspoon salt
- 1/4 1/4 1/4 teaspoon pepper
- 6 6 6 tablespoons olive oil
Beef Tenderloin
By Patlynn
Beef
- 2 cups white wine
- 2 cups vinegar
- 1 10 oz bottle heinz 57 steak sauce
- 1 (3 1/2 - 5 pound beef tenderloin
- 1 large white onion sliced
- 1/2 cup unsalted butter at room temp
- Lawreys seasoned pepper
- McCprmicks season-all
Chicken Ceaser Salad Wraps
By Patlynn
This Caesar-inspired dressing does double duty, flavoring the salad greens as well as the chicken
- Take care to tear romaine into bite sized pieces.
- 1/4 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 2 tablespoons lemon juice
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- 1/4 cup olive oil
- 1 (2 1/2-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
- 1 romaine lettuce heart (6 ounces), torn into bite-size pieces
- 4 (10-inch) flour tortillas
Molasses Mashed Sweet Potatoes
By Patlynn
sweet mash potatoes
- 4 medium sweet potatoes (2 lb. total), peeled and cut into 1-inch chunks
- 8 small carrots (1 lb. total), peeled and cut into 1-inch chunks
- Kosher salt
- 4 Tbs. unsalted butter
- 1/4 cup sour cream
- 1/4 cup molasses
- 1 Tbs. finely grated fresh ginger
- 1/2 cup half-and-half
- Freshly ground black pepper
Pan-Roasted Chicken Breasts With Sage-Vermouth Sauce
By Patlynn
chicken
- Chicken:
- 1 Cup kosher salt (or 1/2 cup table salt)
- 2 whole bone-in, skin-on chicken breasts, about 1 1/2 pounds each
- Ground black pepper
- 1 Teaspon vegetable oil
- Sage-Vermouth Sauce:
- 1 Large shallot, minced (about 4 tablespoons)
- 3/4 Cup canned low-sodium chicken broth
- 1/2 Cup dry vermouth
- 4 Medium fresh sage leaves, each leaf torn in half
- 3 Tablespoons unsalted butter, cut into 3 pieces
- Salt and ground black pepper
Chicken Parmesan
By Patlynn
614 Calories per serving 12 gr fat (5 sat) 74
- 4 (4oz) skinned, boned chicken breast halves
- 1/2 cup seasoned bread crumbs
- 1/4 cup grated parmesan cheese
- 1/2 tspdried Italian seasoning
- 1/8 tsp black pepper
- 1/3 cup all-purpose flour
- 2 large egg whites, lightly beaten
- 2 tsps olive oil
- 4 cups hot cooked spaghetti (8oz dry pasta)
- 3 cups of your favorite pasta sauce
- 1 cup shredded part-skim mozzerella cheese
Antipasto Pasta Salad
By Patlynn
We also liked the addition of 1 cup chopped, pitted kalamata olives or 1 cup jarred artichokes, drained and quarter...
- 8 ounces sliced pepperoni , cut into 1/4-inch strips
- 8 ounces soppressata or salami, halved and cut into 1/4-inch strips
- 10 tablespoons red wine vinegar
- 6 tablespoons extra virgin olive oil
- 3 tablespoons mayonnaise
- 1 jar pepperoncini (12-ounce), drained, (2 tablespoons juice reserved), stemmed, and chopped coarse
- 4 garlic cloves , minced
- 1/4 teaspoon red pepper flakes
- Salt and pepper
- 1 pound fusilli or campanelle
- 1 pound white mushrooms , quartered
- 1 cup shredded provolone cheese , aged
- 12 ounces roasted red peppers , drained, patted dry, and chopped coarse
- 1 cup chopped fresh basil