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Recipes
Seared Scallops with Lemon Orzo
By ruhroh
Serve this easy but impressive meal with a green salad, garlic bread, and a crisp white wine
- Cooking spray
- 1/2 cup prechopped onion
- 1 cup uncooked orzo (rice-shaped pasta)
- 1 cup fat-free, less-sodium chicken broth
- 1/2 cup dry white wine
- 1/4 teaspoon dried thyme
- 2 tablespoons chopped fresh chives
- 2 tablespoons fresh lemon juice
- 2 teaspoons olive oil
- 1 1/2 pounds sea scallops
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Memphis Fried Turkey
By ruhroh
Try your hand this Thanksgiving with this simple Memphis Fried Turkey recipe! With tons of flavor, this recipe is s...
- 1 (14-pound) turkey, giblets removed, washed and dried
- 1 tablespoon smoked paprika
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- Kosher salt and freshly ground black pepper
- Peanut oil, for frying (about 3 gallons)
Lowfat Spinach & Cheese Breakfast Quiche
By ruhroh
Preheat oven to 425 1. Thaw spinach, squeeze moisture as much as possible
- 1 - can Evaporated Milk
- 3 - egg whites
- 2 - eggs
- 1/3 c - lowfat cottage cheese
- 1/4 c - lowfat shreaded parmesan cheese
- 1 - prepared pie crust
- 1 box - frozen chopped spinach
- salt and pepper to taste
Meathead's Memphis Dust Rub Recipe
By ruhroh
Makes about 3 cups of seasoning
- 3/4 cup firmly packed dark brown sugar
- 3/4 cup white sugar
- 1/2 cup paprika
- 1/4 cup kosher salt
- 1/4 cup garlic powder
- 2 tablespoons ground black pepper
- 2 tablespoons ground ginger powder
- 2 tablespoons onion powder
- 2 teaspoons rosemary powder
Margherita Pizza
By ruhroh
Spread crust with about 2 tbsp
- Pie Crust - precooked like Bobali
- Pizza Sauce of choice
- 1 pound water-packed fresh mozzarella cheese, drained and cut into 30 to 36 slices $
- Small fresh basil leaves
Pork Tenderloin with Mustard Sauce
By ruhroh
Serve quick-cooking pork tenderloin in a zesty Dijon mustard sauce over egg noodles for dinner tonight
- 2 cups uncooked medium egg noodles
- 1 tablespoon olive oil
- 1 (1-pound) pork tenderloin, trimmed and cut crosswise into 12 (1-inch-thick) slices
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1 cup dry white wine
- 3 tablespoons whole-grain Dijon mustard
- 2 tablespoons water
- 2 teaspoons cornstarch
Blackened Seasoning Mix
By ruhroh
Mix together and store in airtight container
- 1 1/2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon ground dried thyme
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
Tomato Soup
By ruhroh
This tomato soup is so rich and thick you'll swear it's laden with cream and butter
- 2 T olive oil
- 1 yellow or white onion, chopped
- 3 cloves garlic, minced
- 2 pounds tomatoes, de-seeded, chopped
- 1/4 t red pepper flakes
- 1 T brown sugar
- 1/2 t thyme, dried
- 4 oz. bread, crust removed (about 4 small slices)
- 12 oz chicken or vegetable stock
- 1 T balsamic vinegar
- black pepper to taste
- 1/2 cup croutons (optional)
- 2 T blue cheese crumbles (optional)
Chef Meg's Super Speedy Sausage Rolls
By ruhroh
Preheat the oven to 350 degrees Fahrenheit
- 1 tube refrigerated bread dough (whole wheat preferred)
- flour for rolling dough
- 8 ounces Chef Meg's Low-Sodium Breakfast Sausage, cooked and crumbled
- 1 teaspoon thyme dried or 2 teaspoons fresh
- 1/2 cup cheese, parmesan or swiss, grated
Union Square Cafe Bar Nuts
By ruhroh
Recipe courtesy of Food Network, modified just a bit
- 2-1/4 c - assorted unsalted nuts
- 2 tbs - coarsely chopped fresh rosemary leaves (VIP)
- 3/4 tsp - cayenne pepper
- 2 tsp - dark brown sugar
- 2 tsp - sea salt
- 1 tbs - unsalted butter, melted