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Recipes
Chicken, Fig, and Pancetta Bites - Rachel Ray
By Unblond1
Cut chicken into 10 large chunks: drizzle with balsamic and oil and toss to coat with salt and pepper to taste
- 5 fresh figs, split
- 1 chicken breast - 7 - 8 ounces
- 1 tbsp. balsamic vinegar
- 1 tbsp. extra-virgin olive oil
- Salt and pepper
- 10 slices pancetta
- 3 or 4-inch wooden party picks
PANCAKES*****Creamy Corn Cakes
By Unblond1
* *Combine* dry ingredients
- 3 servings
- 1/2 cup flour
- 1/3 cup cornmeal
- 1 tbsp. sugar or maple sugar
- 1 pinch salt
- 1 tsp. baking powder
- 2 egg whites or equivalent
- 1/3 cup skim milk or buttermilk
- 1/2 cup creamed corn
- 1 tbsp. canola oil or hazlenut or walnut or almond oil
TUNA****WW-Roasted Red Pepper Tuna or Swordfish Salad - 4 Points w/Tuna / 5 Points w/Swordfish
By Unblond1
* Combine all ingredients and refrigerate until serving time
- 2 Servings
- 2 tbsp. Hellmann's Light
- 1 tbsp. fat-free sour cream or greek yogurt
- 1 tbsp. chopped fresh dill
- 2 scallions, finely minced
- 2 tbsp. roasted red peppers, minced
- 6 oz. water-packed tuna, drained (or leftover grilled swordfish)
- salt and pepper to taste
TUNA-Tuna, Avocado and White Bean Salad
By Unblond1
Whisk together lemon juice, balsamic, honey, Dijon, and a pinch of salt and pepper in a bowl until well combined
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon Mustard
- kosher salt and Freshly ground black pepper
- 1 teaspoon honey
- 3 tablespoons best extra-virgin olive oil
- 1 can cannellini beans, rinsed and drained
- 1 1/2 cups cooked quinoa
- 3 small cans Rio Mare oil-packed tuna
- 4 ounces crumbled feta cheese
- 1/4 cup chopped fresh Italian parsley
- 2 tablespoons chopped fresh dill
- 1 medium ripe avocado pitted and diced
- 30 cherry tomatoes, halved
- 6 cups baby arugula, to serve
CUBE STEAK****Ranch House Chicken Fried Steak (Slow Cooker)
By Unblond1
01/03/15-VVG for both. 27/04/16 - Update
- 1 tablespoon olive oil
- 12 oz. cube steak, cut into serving-sized pieces, if necessary
- 1 onion, thinly sliced
- 2 garlic cloves, minced
- kosher salt to taste
- 1/2 teaspoon black peppercorns, coarsely cracked
- 1 tablespoon all-purpose flour
- 10 tablespoons beef stock or consome - this is NOT enough liquid if you are going to put it in the slow cooker all day, it almost dries up
- 1/2 tablespoon Worcestershire sauce
- 1 sprig fresh thyme, removed before serving
- 1/3 teaspoon paprika
- 1 ⁄8 teaspoon cayenne pepper
- 3 tablespoons whipping cream
- 1 jalapeno pepper, finely minced (haven't tried this - the cayenne pretty much did the job)
FISH*****Smoked Whitefish Chowder
By Unblond1
17/01/15 - This was great for both
- 4 slices bacon, diced, or equivalent amount of pancetta or combination
- 16 ounces Yukon Gold potatoes, peeled and cut into 1/2-inch chunks (I used the multi-coloured mini potatoes, skin on, which is what I had on hand)
- 1/2 cup heavy cream
- 1 cup milk
- Salt and freshly ground pepper
- 1 tablespoon unsalted butter or bacon, duck or goose fat (didn't need this with the bacon fat)
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, finely chopped (I used red)
- 2 large celery ribs, finely chopped
- 1 leek, white and light green parts only, thinly sliced
- 1 cup finely diced carrots
- 1 - 2 jalapenos, minced
- 1 cup minced sweet pepper - mixed colours
- 2 cloves garlic, minced or thinly sliced
- 1 teaspoon chopped thyme (1 large sprig, removed at end)
- 1/2 cup dry white wine
- 4 1/2 cups chicken stock or low-sodium broth
- 1 cup frozen corn kernels, thawed
- 10 to 12 ounces smoked whitefish—skin and bones discarded, fish coarsely flaked
- 3 tablespoons chopped fresh dill
- 3 tablespoons chopped flat-leaf parsley, optional
- 2 or 3 splashes of chipotle tabasco sauce (didn't need)
redo nutrition POPCORN - Microwave Popcorn
By Unblond1
NordicWare 5 Year Warranty on Microwave Popcorn Maker (www
- 1 - 2 tablespoons EVOO, optional
- 1/3 cup (80 grams) popcorn kernels
- salt to taste
CORN - Michael Symon's Corn and Jalapeno Salad - 2 Points
By Unblond1
* Grill the ears of corn til charred at parts, about 3 minutes per side
- 2 ears Corn (husked and silk removed)
- 1 Lime (zested and juiced)
- 2 tbsp. Italian Parsley or Cilantro - leaves only (chopped)
- 1 cup cherry tomatoes (halved)
- 1/2 Jalapeno (minced)
- 2 scallions (chopped)
- 1 clove garlic (minced)
- 1 tablespoon olive oil
- salt and pepper to taste
CORNISH HEN*****BEST Grilled Cornish Hen
By Unblond1
Don't skip the brining - it's what makes the dish - that and the cooking method
- BRINE:
- 1 1/2 cups boiling water
- 1/2 cup ice cubes (if necessary)
- 2 tbsp. coarse sea salt
- 2 tbsp. sugar
- 1 bay leaf
- 2 cloves garlic, smashed
- 5 - 6 peppercorns
- 3 - 4 allspice and/or juniper berries
- sprigs of fresh herbs - rosemary, thyme, sage, tarragon, etc.
- piece of onion or shallot, chopped
- 1 chopped jalapeno or pinch of hot pepper flakes
- fresh fennel, chopped
- 1 cornish hen (about 12 oz/375 g each)
- RUB:
- 1 tbsp. dijon mustard
- 1 tsp. dried rosemary, crushed
- 1 tsp. lemon juice
- 1 tsp. EVOO
- 1 tsp. crushed garlic
- sea salt and cracked black pepper
Tempeh Stock
By Unblond1
1. Crumble 1 pound of tempeh into 6 cups of water, bring to a boil, simmer for 5 to 15 minutes, then strain
- 1 pound tempeh
- 6 cups water