LindaW1955's profile page
Recipes
HONEY-TERIYAKI CHICKEN
By LindaW1955
directions Preheat the oven to 400 degrees F
- 1/4 cup low-sodium soy sauce
- 1/4 cup honey
- 1 tablespoon rice vinegar
- 1 clove garlic, grated
- 1/2 teaspoon grated ginger root
- 1 1/2 teaspoons sesame oil
- 1 1/2 pounds chicken thighs and drumsticks OR CHIX BREASTS
- 1 1/2 teaspoons toasted sesame seeds
- 3 tablespoons vegetable oil
- 1 head (8 ounces) bok choy, cut vertically into wedges
- Kosher salt
- Cooked rice
- Get Cooking: http://www.cooking.com/recipes-and-more/recipes/honey-sesame-teriyaki-chicken-bok-choy-recipe#ixzz3jrfYf44O
POBLANOS STUFFED W/ CHEDDAR & CHICKEN
By LindaW1955
1. Position oven rack about 4" from the broiler and heat the broiler on high
- 4 large poblano peppers
- 2 medium tomatoes, chopped
- 1/2 medium white onion, chopped
- 1 large clove garlic, chopped
- 1 tsp dried oregano, crumbled
- 1 tsp ground cumin
- generous pinch ground cinnamon
- Kosher salt
- 1 TBS olive oil
- 1 1/2 cups shredded cooked chicken, preferably dark
- 2 cups grated sharp cheddar, about 7 oz
- 1/4 cup chopped fresh cilantro
- 1 TBS lime
PORK AND CABBAGE POTSTICKERS
By LindaW1955
Makes 24 dumplings, 6 first course servings We prefer to use gyoza wrappers
- Scallion DIpping Sauce:
- Filling
- 3 cups minced napa cabbage leaves (about 1/2 medium head)
- 3/4 teaspoon table salt
- 3/4 pound ground pork or
- 3/4 pound peeled, deveined shrimp, pulsed ten times in food processor
- 4 minced scallions (about 6 tablespoons)
- 2 egg whites, lightly beaten
- 4 teaspoons soy sauce
- 1 1/2 teaspoons minced or grated fresh ginger
- 1 medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon)
- 1/8 teaspoon ground black pepper
- Dumplings
- 24 round gyoza wrappers (see note)
- 2 tablespoons vegetable oil
- 1 cup water, plus extra for brushing
- 1/4 c soy sauce
- 2 tBS rice vinegar
- 2 TBS Morin
- 2 TBS water
- 1 tap chili oil
- 1/2 tap toasted sesame oil
- 1 scallion minced.
BACON CHEDDAR-JALAPENO CORNBREAD OR MUFFINS
By LindaW1955
Preparation | Preheat oven to 375°F
- •¹⁄₃ cup plus 2 Tbsp unsalted butter, divided
- •2 Tbsp honey
- •1 cup cornmeal
- •1¼ cups unbleached, all-purpose flour
- •2 Tbsp granulated sugar
- •1½ tsp baking powder
- •¹⁄₈ tsp baking soda
- •1½ tsp kosher salt
- •2 eggs
- •1¼ cups low-fat buttermilk
- •¼ cup whole milk
- •¹⁄₃ cup shredded sharp Cheddar cheese
- •1 ear fresh corn, kernels removed from cob
- •½ jalapeño, deseeded and finely diced
- •¹⁄₃ cup finely chopped cooked bacon
LIFE-ALTERING LEMON CAKE
By LindaW1955
1. Oven 325 degrees. Grease 10" tube pan 2
- CAKE:
- 2 sticks unsalted butter at room temp
- 2 cups granulated sugar
- 3 large eggs
- 3 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 2 tightly packed TBS grated lemon zest
- 2 TBS fresh lemon juice
- ICING:
- 1 lb confectioner's sugar
- 1 stick unsalted butter at room temperature
- 3 tightly packed TBS grated lemon zest
- 1/2 cup fresh lemon juice
GLAZED CINNAMON SCONES
By LindaW1955
Preheat oven to 400 degrees
- Scone Ingredients:
- 2 cups flour (I used unbleached, but you could use half whole-wheat, half unbleached)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter
- 1 egg, separated
- 3 Tablespoons honey
- 1/3 cup buttermilk (or 1/3 cup milk mixed with 1/2 teaspoon of lemon juice)
- Crumb Topping (can be adjusted to your liking):
- 1-2 Tablespoons turbinado (or sugar)
- 1/2 teaspoon cinnamon
- Glaze Ingredients (can be adjusted to your liking):
- 1 cup powdered sugar (you can make your own homemade unprocessed powered sugar)
- 1-3 teaspoons milk (enough to make a glaze)
- 1/2 teaspoon vanilla
GERMAN CHOCOLATE PECAN PIE BARS
By LindaW1955
Southern Living
- 3 cups pecan halves, toasted
- 1 3/4 cups AP flour
- 3/4 cup confectioner's sugar
- 3/4 cup cold butter, cubed
- 1/4 cup unsweetened cocoa
- 1 1/2 cup chocolate chips
- 3 large eggs
- 3/4 cup firmly packed light brown sugar
- 3/4 cup light corn syrup
- 1/4 cup butter, melted
- 1 cup sweetened flaked coconut
CHICKEN AND CHEESE QUESADILLA PIE
By LindaW1955
1. Oven rack to middle position, heat oven to 450 degrees
- 1 (10") Flour tortilla
- 1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (3 cups)
- 1/2 cup finely chopped cilantro
- 1/2 cup drained jarred pickled jalapenos, chopped
- 2 cups shredded sharp cheddar cheese
- Salt and pepper
- 2 large eggs
- 1 cup whole milk
- 1 cup flour
- 1 tsp baking powder
HEAVEN ON EARTH CHOCOLATE PIE
By LindaW1955
Cal 210 Fat 5g
- 4 oz fat-free cream cheese, softened
- 2 cups plus 1 TBS nonfat milk
- 1 packet sweetener
- 1-8 oz carton non-fat cool whip, thawed
- 1-6 oz graham cracker pie crust
- 2 boxes (4 servings each) sugar-free chocolate pudding
- Fresh strawberries, sliced and whole
TOMATO MAC AND CHEESE
By LindaW1955
1. Cook macaroni in salted water until al dente
- 1 # elbow macaroni- cooked al dente or undercooked
- 28 oz can diced tomatoes w/ juices
- 6 TBS butter
- 1/2 cup all-purpose flour
- 1/4 tsp cayenne
- 4 cups half and half
- 1 cup chicken broth
- 4 cup shredded mild cheddar
- 2 cups sharp cheddar
- 1 tsp salt
- 1 tsp black pepper