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Chicken Salad with Peaches and Salted Cashews

Chicken Salad with Peaches and Salted Cashews

By

Juicy fresh peaches provide sweet contrast to the crunch of cashews and the spiciness of barbecued chicken

  • Salad
  • 2 large ripe peaches or nectarines
  • 3 to 4 cups (750 mL to 1 L) shredded or diced cold barbecued chicken, coarsely chopped
  • 1/2 cup (125 mL) salted cashews, coarsely chopped
  • 2 to 3 green onions, thinly sliced
  • 1 head Boston or other soft-leafed lettuce
  • Poppy Seed Dressing
  • 1 orange
  • 1/2 cup (125 mL) sour cream
  • 1 tbsp (15 mL) liquid honey
  • 2 tsp (10 mL) poppy seeds
  • 1/2 tsp (2 mL) salt
  • Freshly ground black pepper
  • 1 . To make poppy seed dressing, finely grate 1/2 tsp (2 mL) orange zest and squeeze 3 tbsp (45 mL) juice. Stir into sour cream along with honey, poppy seeds, salt and pepper. Set aside.
  • Curried Honey-Lime Dressing
  • 1 lime
  • 1/2 cup (125 mL) plain yogurt or sour cream
  • 1 tbsp (15 mL) liquid honey
  • 1/2 tsp (2 mL) finely grated fresh ginger
  • 1/2 tsp (2 mL) curry powder
  • 1/2 tsp (2 mL) salt
  • 1 small clove garlic, minced
  • 1 . Finely grate peel from lime and squeeze 1 tbsp (15 mL) juice. Stir zest and juice into yogurt with remaining ingredients. Toss with chicken salad. Salad can also be served as a sandwich, piled into warm naan or pita bread.
0/5 (0 Votes)

Fajita Pizza

Fajita Pizza

By

Any extra Chipotle Tomato Sauce can be used to make delicious Sloppy Joes

  • 1 store-bought pizza dough, about
  • 1 1⁄2 lbs (750 g), at room temperature
  • 2 tbsp (25 mL) vegetable oil
  • 3 ⁄4 lb (375 g) skinless, boneless
  • chicken breast, sliced into thin strips
  • 1 tbsp (15 mL) ground cumin
  • Salt and pepper to taste
  • 1 cup (250 mL) white onion,
  • thinly sliced
  • 1 cup (250 mL) green pepper,
  • thinly sliced
  • 1 tbsp (15 mL) garlic, finely chopped
  • 1 cup (250 mL) Chipotle Tomato
  • Sauce (recipe follows)
  • 1 cup (250 mL) cheddar cheese,
  • grated
  • 1 cup (250 mL) Monterey Jack
  • cheese, grated
  • 1 ⁄4 cup (50 mL) fresh cilantro,
  • coarsely chopped
  • Chipotle Tomato Sauce
  • 1 tbsp. vegetable oil
  • 1 c. finely chopped onion
  • 1 tbsp. tomato paste
  • 2 tsp. cumin
  • 1 tbsp. finely chopped garlic
  • 1 can (796 ml.) diced tomatoes with juices
  • 3 chipotle peppers
  • 1/2 c. smoky bbq sauce
  • 1 tsp. oregeno
  • 2 tsp. salt
  • 1/4 c. water
  • In a medium pot heat vegetable oil over med. heat. Add onions and cook until translucent, about 8 minutes. Add tomato paste, cumin and garlic and cook 1 min. more.
  • Add tomatoes, chipotle peppers, bbq sauce, oregano,salt and water.
  • Simmer over low heat for 30 mins. let cool slightly and puree - Makes 4 cups and freezes well.
5/5 (1 Votes)

Sweet and Spicy Cashew Chicken

Sweet and Spicy Cashew Chicken

By

Whisk together chicken broth, oyster sauce, sugar, cornstarch and vinegar; set aside

  • 1/2 cup sodium-reduced chicken broth
  • 3 tbsp oyster sauce
  • 1 tbsp granulated sugar
  • 1 tbsp cornstarch
  • 1 tbsp white vinegar
  • 2 tbsp vegetable oil
  • 1 lb boneless skinless chicken breasts , cut in chunks
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 sweet red peppers , chopped
  • 2 onions , chopped
  • 1 tsp Thai chili paste
  • 1/2 cup roasted unsalted cashews
  • 3 green onions , chopped
0/5 (0 Votes)

Green Beans with Goat Cheese, Tomatoes, and Almonds

Green Beans with Goat Cheese, Tomatoes, and Almonds

By

Preheat oven to 350°. Bake almonds in a single layer in a shallow pan 6 to 8 minutes or until lightly toasted and...

  • 1/2 cup sliced almonds
  • 2 pounds haricots verts (tiny green beans), trimmed
  • 3 tablespoons sherry vinegar*
  • 2 tablespoons fresh lemon juice
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/3 cup olive oil
  • 1 pint cherry tomatoes, halved
  • 2 shallots, thinly sliced
  • 2 garlic cloves, minced
  • 1/2 (4-oz.) goat cheese log, crumbled
4.4/5 (17 Votes)

Roasted Asparagus and Cheese Tart

Roasted Asparagus and Cheese Tart

By

Delicious

  • 1 1/2 lb. (1 large bunch) medium sized asparagus, rough stalk ends snapped off
  • 1 tbsp. olive oil
  • kosher salt and cracked pepper to taste
  • zest of 1 lemon
  • 2 sheets puff pastry (thawed according to pkg. directions)
  • 1 pkg. garlic and fine herbes boursin cheese
  • 1 c. grated gouda cheese
  • 1 egg, beaten with a touch of water to make an egg wash
  • 2 tbsp. chopped mint
4.3/5 (8 Votes)

Pulled pork with ginger-bourbon sauce

Pulled pork with ginger-bourbon sauce

By

1.Place onion slices in an even layer in slow-cooker insert

  • FOR SAUCE:
  • 1 medium onion, thinly sliced
  • 2 kg boneless pork shoulder
  • 355 mL can ginger ale
  • 1 cup apple jelly
  • 1 cup ketchup
  • 1/2 cup apple-cider vinegar
  • 1/3 cup bourbon
  • 2 tbsp Worcestershire sauce
  • 2 tsp Tabasco sauce
  • 1 tsp garlic powder
  • 1/2 tsp ground ginger
5/5 (1 Votes)

Smoky Beef, Potato & Mushroom Stew

Smoky Beef, Potato & Mushroom Stew

By

When purchasing the beef make sure that it has a good amount of fat marbling

  • 3 tbsp (45 mL) vegetable oil
  • 3 lbs (1.5 kg) stewing beef
  • 1/2 cup (125 mL) all-purpose flour
  • 2 1/2 cups (625 mL) stout or porter
  • 3 cups (750 mL) onions, coarsely chopped
  • 4 cups (1 L) mushrooms, quartered
  • 3 tbsp (45 mL) garlic, finely chopped
  • 2 tbsp (30 mL) fresh sage, finely chopped
  • 3/4 cup (175 mL) smoky-style barbecue sauce
  • 4 cups (1 L) yellow fleshed potatoes, peeled and cut into 1-inch (2.5-cm) cubes
  • 2 cups (500 mL) celery, finely chopped
  • Salt and freshly ground pepper to taste
  • 1/2 cup (125 mL) fresh fl at leaf parsley, coarsely chopped
  • 1/2 cup (125 mL) green onions, finely sliced
0/5 (0 Votes)

Spicy Sausage and Rigatoni Bake

Spicy Sausage and Rigatoni Bake

By

Livened up with hot sausage under a golden cheese topping, this dish makes a zesty winter warm-up

  • 1 tbsp(15 mL) olive oil
  • 2 onions, sliced
  • 1 sweet red peppers, chopped
  • 3 clove of garlic, minced
  • 1/2 tsp (2 mL) fennel seeds, crushed
  • 1 lb lb(454 g) hot Italian sausagehot Italian sausages
  • 2 jars(700 mL each) tomato-basil pasta sauce
  • 1 tbsp (15 mL) wine vinegar
  • 12 oz(340 g)rigatoni pasta, (about 5 cups/1.25 L)
  • 2 cups (500 mL) shredded mozzarella cheese
  • 1/4 cup (50 mL) grated Parmesan cheese
  • 2 tbsp (25 mL) chopped fresh parsley
0/5 (0 Votes)

Herb Butter-and-Goat Cheese Linguine with Fresh Tomatoes

Herb Butter-and-Goat Cheese Linguine with Fresh Tomatoes

By

1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente

  • * Salt and pepper
  • 1 * 1 pound linguine pasta
  • 8 * 8 ounces goat cheese, crumbled
  • 6 * 6 tablespoons butter
  • 2 * 2 shallots, finely chopped
  • 1/2 * 1/2 cup white wine
  • 1/4 * 1/4 cup finely chopped flat-leaf parsley
  • 1/4 * 1/4 cup chopped fresh dill
  • 1/4 * 1/4 cup chopped fresh tarragon
  • 2 * 2 tablespoons finely chopped fresh thyme
  • 2 * 2 cups chopped multicolored heirloom tomatoes
0/5 (0 Votes)

T-Bone Steaks with Red Onion Sauce

T-Bone Steaks with Red Onion Sauce

By

Crisp onion rings are dramatic so chefs favour them, however there is no flavour comparison to this delectable ...

  • 2 large red onions
  • 2 tbsp (25 mL) butter
  • 3 ⁄4 cup (175 mL) dry red wine
  • such as Syrah (Shiraz) or Merlot
  • 3 ⁄4 cup (175 mL) beef broth or stock
  • 1 tbsp (15 mL) jam or jelly
  • (such as seedless blackberry,
  • raspberry or redcurrant)
  • 2 tsp (10 mL) chopped fresh thyme
  • plus extra for garnish
  • 1 ⁄2 tsp (2 mL) coarse salt
  • Freshly ground black pepper
  • 4 T-bone steaks, each a generous
  • 1 inch (2.5 cm) thick
  • 1 tbsp (15 mL) olive oil
0/5 (0 Votes)