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Recipes
Curtis Stone Chipotle Chicken Quesadillas
By classycook
To prepare the chipotle chicken: In a large sauté pan, heat the oil over medium heat
- Chipotle Chicken:
- 3 tablespoons olive oil
- 1 red onion, finely chopped (about 1 1/2 cups)
- Kosher salt and freshly ground black pepper
- 3 garlic cloves, finely chopped
- 5 chipotle chiles in adobo sauce, finely chopped
- 3 vine-ripened tomatoes (about 1 1/4 pounds total), diced
- 3 green onions, thinly sliced
- 1 tablespoon honey
- 3 cups coarsely shredded roasted chicken breast
- (Make-Ahead:The chipotle chicken can be made up to 1 day ahead, cooled, covered, and refrigerated.)
- Quesadillas:
- Four 10-inch-diameter flour tortillas
- 3 cups shredded white cheddar cheese (about 12 ounces)
- 2 avocados, peeled, pitted, sliced
- 1/2 cup fresh cilantro leaves
- 1/3 cup Mexican crema or sour cream
- 4 lime wedges
Best Spanish Rice
By classycook
Directions Heat oil in a large, heavy skillet over medium heat
- 2 tablespoons oil
- 2 tablespoons chopped onion
- 1 1/2 cups uncooked white rice
- 2 cups chicken broth
- 1 cup chunky salsa
Potato Skins
By classycook
It's great to have small bites on hand when you're wrapped up in the big game
- 1 pound fingerling potatoes , skins on, washed really well
- 1 Tbsp. olive oil
- 1/3 cup teriyaki sauce
Lemon-Ricotta Pancakes
By classycook
Crest Cafe, San Diego, California, Sunset MAY 2002
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk
- 2 large eggs, separated
- 1 tablespoon grated lemon peel
- 1/3 cup part-skim ricotta cheese
- Salad oil
Olive Garden Venetian Apricot Chicken
By classycook
COMBINE Garlic Herb Seasoning ingredients in a small mixing bowl and set aside
- Apricot Sauce:
- 1/2 cup chicken stock (broth)
- 1/2 cup apricot preserves
- Salt and pepper to taste
- Tomato Mixture:
- 1/2 lb roma tomatoes, cut into 1” pieces
- 6 basil leaves, cut into 1/2” pieces
- 1 tsp garlic pepper
- Salt to taste
- Garlic Herb Seasoning:
- 3 tsp garlic pepper
- 1 tsp Italian seasoning
- 1 bunch asparagus (remove bottom inch of stems)
- 1/2 lb broccoli florets
- 1 Tbsp extra-virgin olive oil
- 4 boneless, skinless chicken breasts
- Chopped parsley to garnish
Lemon Ricotta Cookies with Lemon Glaze
By classycook
Preheat the oven to 375 degrees F
- Cookies:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 stick unsalted butter, softened
- 2 cups sugar
- 2 eggs
- 1 (15-ounce) container whole milk ricotta cheese
- 3 tablespoons lemon juice
- 1 lemon, zested
- Glaze:
- 1 1/2 cups powdered sugar
- 3 tablespoons lemon juice
- 1 lemon, zested
Easy Oven Baked Parmesan Crusted Tilapia
By classycook
Preheat oven to 400 degrees convection
- 1 pound tilapia
- 1 cup grated Parmesan cheese (fresh if possible)
- 1 T paprika
- 1 T dried parsley
- 1 T olive oil
- 1/2 t salt
- 1/2 t pepper
Apple Enchilada Dessert
By classycook
"Apples rolled in flour tortillas
- 1 (21 ounce) can apple pie filling
- 6 (8 inch) flour tortillas
- 1 teaspoon ground cinnamon
- 1/3 cup margarine
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1/2 cup water
Healthy Spicy Hot Wings
By classycook
Score your favorite flavors in this healthy twist on a game day staple
- 3 pounds chicken wings (have your butcher clip off the tips or cut or chop them off yourself)
- 2 Tbsp. grape seed oil or canola oil
- 1/2 cup low-sodium soy sauce
- 2 Tbsp. Sriracha sauce (a hot chili paste found in the Asian section of your market or specialty market)
- 1 cup agave syrup
- 1 tsp. garlic powder
- 3 Tbsp. lemon juice
- 2 tsp. sesame seeds
Baked Buffalo Chicken Wings
By classycook
These are baked in the oven and made with Frank's Red Hot Sauce
- 2.5 lbs. buffalo style chicken wings
- 0.33 cup butter
- 0.5 cup Frank's Red Hot Cayenne Pepper Sauce