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Recipes
BAKED****Baked Avocado Eggs with Arugula, Basil & Cherry Tomato Salad
By Unblond1
05/05/16 - Had as a weekend lunch
- 1/2 firm ripe avocado, halved and pitted
- 1 egg
- 1 cup spinach/arugula blend
- 10 cherry tomatoes
- 2 tablespoons torn or slivered basil
- juice of 1/2 lime or 1/4 lemon
- 1 teaspoon EVOO
- 1 teaspoon pepperoncini picante
- salt and pepper to taste
SEAFOOD*****Baked Crab Rangoon
By Unblond1
This is one of Andria's Faves!
- 24 24 servings
- 6 6 wonton wrappers, cut into quarters
- 1 can 1 can PC crabmeat, drained and flaked
- 125 grams 125 grams Philly light cream cheese (1/2 brick)
- 1/4 cup 1/4 cup thinly sliced green onions
- 1/4 cup 1/4 cup Hellmann's with olive oil
- 1 dash 1 dash chipotle tabasco sauce
WHOLE*****Super Simple Roast Chicken
By Unblond1
This makes super, moist, juicy meat and nice crispy skin
- Serves 8
- 1 PC Organic Whole Chicken
- sea salt and freshly ground black pepper to taste
- bunch of fresh herbs - OPTIONAL
- 1/2 lemon - OPTIONAL
BEEF****Korean Bulgogi Burgers With Kimchi Mayo
By Unblond1
28/12/17 - VVG for both. We both felt they needed something crunchy on top tho so figure that out if you make them ...
- For the Bulgogi Sauce:
- 1/4 cup soy sauce
- 2 teaspoons gochujang
- 1 large clove garlic, grated
- 1/2 tablespoon grated peeled fresh ginger (from about a 1-inch knob)
- 1/2 tablespoon rice wine vinegar
- 1 tablespoon Splenda brown
- 1 teaspoons toasted sesame oil
- For the Kimchi Mayo:
- 1/3 cup mayonnaise
- 2 teaspoons kimchi brine
- 3 tablespoons finely diced drained kimchi
- 1/4 teaspoon sugar or honey
- 1 teaspoon toasted sesame oil
- 1/2 very small clove garlic, grated
- 1 small scallion, white and light green parts only, finely chopped
- For the Burgers:
- 15 oz. fresh ground beef chuck (about 80% lean) I used regular ground from the grocery store
- Kosher salt
- Vegetable oil, for oiling the grill pan
- 1 tablespoon toasted sesame seeds (oops forgot these)
- 3 sesame seed buns, split and toasted
- arugula or spinach arugula blend, to serve (for me)
TENDERLOIN - Pork Tenderloin with Peanut Sauce
By Unblond1
Preheat oven to 400ºF. Place a baking rack inside of a baking sheet
- 1 pork tenderloin (trimmed)
- 1 tablespoon canola oil
- 1/2 cup smooth peanut butter (natural)
- 2 tablespoons low sodium soy sauce
- 1 tablespoon hoisin sauce
- 2 limes (juiced)
- 1/2 teaspoon red chili flakes
- 1/3 cup hot water (to loosen, plus more if needed)
- jasmine rice (cooked, to serve)
- 1/4 cup cilantro leaves
- 1/2 cup peanuts (chopped)
- salt and fresh cracked black pepper (to taste)
Roasted red pepper and chicken wrap - Mayo Clinic
By Unblond1
To roast red peppers, place the bell peppers on a baking sheet lined with aluminum foil
- 4 ounces boneless, skinless chicken breast, cut into strips 1/2 inch wide and 2 inches long
- 2 flour tortillas (spinach, garlic and herb, or pesto-flavored), 10 inches in diameter
- 2 tablespoons hummus
- 1 cup lettuce leaves
- 1/2 cup chopped tomatoes
- 1 roasted red bell pepper, cut into slices
POTATOES*****Thyme Roasted Za'atar Potatoes (ActiFry)
By Unblond1
13/01/17 - Super for both, exactly as written
- 500 grams baby potatoes, washed and halved
- 1 head garlic, separated into cloves and peeled
- 1 tablespoon duck fat
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon Dijon mustard
- 1 teaspoon minced fresh thyme leaves
- 1/2 tablespoon of Za'atar
- 1/2 teaspoon Maldon salt
- freshly ground black pepper
- 1 tablespoon good olive oil
BREAST****Chicken and Broccoli Cobbler
By Unblond1
03/11/13 - Great for both - as written, broccoli and all!
- ALFREDO SAUCE:
- 1 tbsp. olive oil, unsalted butter or Becel
- 1 clove garlic, minced
- 1 small shallot
- 1 tbsp. flour
- 2 tablespoons Philly light cream cheese
- 6 tablespoons chicken broth
- 30 grams 4-Cheese Italiano Blend Light
- 1 generous pinch freshly grated nutmeg
- 1 tbsp. sherry
- 1 pinch of cayenne
- salt and freshly ground pepper to taste
- TOPPING:
- 1 tbsp. EVOO
- 2.5 ounces cubed sourdough bread (1.5 cups)
- 2 tbsp. freshly grated parmesan or romano cheese (15 grams)
- COBBLER:
- 2 cups small broccoli florets
- 4 oz. chopped cooked chicken or turkey
- 1/4 cup drained chopped roasted red bell pepper, if you have it
- salt and pepper to taste
WILD****Rice Cooker Wheat Berry and Wild Rice Pilaf
By Unblond1
This was very good and tasted much like my oven-baked wild rice casserole - note the tweaks, however
- 3 servings
- 1/4 cup wheat berries
- 1/4 cup wild rice
- 1 cup + 2 tablespoons chicken broth - this was too much, with the wine - reduce by 4 tablespoons and see how that turns out
- 1 tablespoon EVOO
- 1 tablespoon unsalted butter
- 1/4 cup minced onion
- 1 leek, thinly sliced (my addition)
- 1/4 cup minced celery (my addition)
- 1 clove garlic, minced (my addition)
- 4-6 oz. cremini mushrooms, thinly sliced
- 1 tsp. minced fresh thyme (my addition)
- 1 tsp. minced fresh rosemary (my addition)
- salt and freshly ground black pepper, to taste
- 1/4 cup dry white wine OR
- 1/2 tbsp. white wine worchestershire (if you have it)
CUTLETS**Chicken or Turkey Francaise
By Unblond1
The flavour of this was good but basically, it's just turkey or chicken with lemon caper sauce and all the fussing
- 3 servings
- 1 pkg. chicken or turkey cutlets from Tarinis (about 12 oz.)
- 2 tbsp. olive oil (to fry with, majority discarded)
- 2 tbsp. all-purpose flour
- salt and black pepper
- 2 large eggs + 2 tbsp. water
- 2 cloves garlic, thinly sliced
- 1 tbsp. unsalted butter
- 3 tbsp. dry white wine
- 3 tbsp. low-sodium chicken broth
- 1/2 lemon, zest and juice
- 2 tbsp. capers
- 1 tablespoon chopped fresh flat-leaf parsley