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Recipes
SCOTCH*****Rusty Nail
By Unblond1
Pour liquors over crushed or cubed ice and stir
- 1 1/2 ounces scotch
- 3/4 ounce Drambuie
- sweet cocktail onions and cocktail cherries, to garnish
- (traditional garnish is a twist of lemon)
BEEF****Greek Pasta Salad with Steak
By Unblond1
Very good for both
- 4 oz. Catelli Smart penne or fusili
- 1 teaspoon minced garlic
- 3 green onions, chopped
- 1/3 red pepper, diced
- 1/4 cup diced red onion
- 1 small zucchini, diced, if you have it
- 2 tablespoons sun-dried tomato pesto
- 2 tablespoons extra virgin olive oil
- grated zest and juice of 1 lemon
- 8 nicoise olives
- 1/2 cup halved cherry tomatoes
- 2 tablespoons fresh basil - Optional
- 2 tablespoons chopped parsley
- 4 oz. leftover, grilled flank steak, thinly sliced or PC sirloin strips, diced
- 2 oz. crumbled light feta cheese
Chicken - Buffalo Chicken Mason Jar Salad
By Unblond1
Divide ingredients among mason jars starting with dressing then following with hot sauce, tomatoes, onion, carrots,...
- 5 wide mouth quart size mason jar salads
- 10 tablespoons blue cheese yogurt dressing
- 10 teaspoons hot sauce (preferably Frank's hot sauce)
- 1 quart cherry tomatoes, halved
- 1 red onion, chopped
- 5 large carrots, halved and chopped
- 5 large celery stalks, halved and chopped
- 3-4 cups shredded chicken
- 5 cups chopped romaine lettuce
VINAIGRETTE - Mustard Shallot Vinaigrette - Mediterranean Fresh
By Unblond1
Whisk the mustard and vinegar in a bowl
- 2 tablespoons Dijon
- 2 tablespoons red wine vinegar
- 1/2 cup mild olive oil
- 4 tablespoons finely minced shallots
- sea salt and freshly ground black pepper
ASIAN****Red Curry Salmon Chowder
By Unblond1
12/09/14 - This was great for both - D even drained the bottom of his bowl
- 1 tablespoon olive oil
- 1/2 small red onion (thinly sliced)
- 1/2 cup (total) diced red, yellow or orange pepper
- 1/2 tablespoon Thai red curry paste
- 1/2 tablespoon fresh ginger (julienned)
- 2 cloves garlic (minced)
- 1 jalapeño, thinly sliced
- 1 or 2 thai chilies, finely minced
- 1 small can coconut milk (about 5-6 ounces)
- 2 cups low-sodium chicken stock
- 1 teaspoon fish sauce
- 1 teaspoon palm sugar
- 1 piece skinless salmon fillet, diced (about 6-7 ounces)
- 1/2 cup baby bok choy (thinly sliced crosswise), if on hand - I diced the stems and Sauteed them with the onion
- 2 tablespoons each basil, mint and/or cilantro leaves (for mine only)
- 1 large lime, halved
- OPTIONAL: 1 portion ramen noodles, cooked and drained
QUINOA*****Berry Breakfast Quinoa
By Unblond1
02/02/15-Makes a great breakfast for work
- 87 grams 2% greek yogurt
- 1/4 cup cooled cooked quinoa (41 grams)
- 1/2 banana
- 1/2 cup fresh berries or chopped peaches
- 1/2 tablespoon honey (Optional)
- 8 grams unsalted pumpkin seeds
PUMPKIN SEEDS - Maple Chili Powder
By Unblond1
Place the pumpkin seeds in the Actifry (no oil)
- 1 cup pepitas (raw, shelled pumpkin seeds)
- 1/2 tablespoon olive oil
- 1 tablespoon pure maple syrup
- 3/4 teaspoon Ancho chili powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon fine sea salt
FRITTATA-Mozzarella and Walnut Pesto Frittata With Prosciutto
By Unblond1
Inspired by the flavours of Italian cuisine, this frittata is the perfect excuse to make a super-quick homemade wal...
- Walnut Pesto:
- 2 tsp vegetable oil
- 1/2 onion, sliced
- 6 eggs
- 2 tbsp. milk
- 1/8 tsp each salt and pepper
- 50 g fresh mozzarella cheese, sliced
- 23 g thinly sliced prosciutto
- 2 tbsp. chopped walnuts, toasted
- 1 clove garlic
- 3/4 cup fresh basil leaves
- 2 tbsp. grated parmesan cheese
- Pinch each salt and pepper
- 2 1/2 tbsp olive oil
RUB****Peri Peri Blackening Spice Rub
By Unblond1
19/09/15 - This was initially part of a recipe for a sandwich, which was awful, but the rub itself was nice
- Peri Peri spice rub:
- 1 tablespoon smoked hot paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon finely grated dried lemon peel (didn't have)
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried coriander
CAKES-Fresh Salmon Croquettes
By Unblond1
Ann Taylor Pittman, Cooking Light JANUARY 2010
- 1/4 cup organic canola mayonnaise (such as Spectrum), divided
- 4 teaspoons fresh lemon juice, divided
- 2 1/2 teaspoons Dijon mustard, divided
- 1/4 cup finely chopped green onions
- 2 tablespoons minced red bell pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground red pepper
- 2 (6-ounce) packages skinless, boneless pink salmon
- 1 large egg, lightly beaten
- 1 cup panko (Japanese breadcrumbs)
- 1 tablespoon canola oil
- 1 tablespoon chopped fresh parsley
- 1 teaspoon finely chopped capers
- 1/2 teaspoon minced garlic
- 1/8 teaspoon salt