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Recipes
White Bean and Chicken Chili
By ruhroh
Place beans and broth in a slow cooker
- 2 (15 oz.) cans white beans, rinsed and drained
- 4 cups low-sodium chicken broth
- 1 tablespoon vegetable oil
- 2 whole bone-in chicken breasts (3 lb.)
- teaspoon salt and black pepper
- 2 onions, chopped
- 4 cloves garlic, chopped
- 2 (4 oz.) cans roasted green chilies, drained
- 1 cup water
- 1 tablespoon ground cumin
Stuffing
By ruhroh
Using a food processor or handhe:ld food chopper, process or chop cranberries and dried figs until coarsely chopp...
- 3 cups fresh or frozen cranberries*
- 3/4 cup dried figs, stems removed
- 3/4 cup orange marmalade
- 4 teaspoons balsamic vinegar
Jerk Shrimp with Grilled Onion, Avocado, and Mango Salsa
By ruhroh
Combine first 7 ingredients in a medium bowl, and set salsa aside
- 1 mango, peeled and finely chopped
- 1/2 avocado, finely chopped
- 1/4 cup finely chopped red bell pepper
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 2 pounds unpeeled large raw shrimp
- 1 red onion, cut into 1/4-inch-thick slices
- 2 tablespoons olive oil
- 3 tablespoons Jamaican Jerk Rub
Three-Cheese Chicken Penne Florentine
By ruhroh
Fresh spinach, chicken, and a combination of cheeses make this pasta dish comforting enough for the last days of wi...
- 1 teaspoon olive oil
- Cooking spray
- 3 cups thinly sliced mushrooms
- 1 cup chopped onion
- 1 cup chopped red bell pepper
- 3 cups chopped fresh spinach
- 1 tablespoon chopped fresh oregano
- 1/4 teaspoon freshly ground black pepper
- 1 (16-ounce) carton 2% low-fat cottage cheese
- 4 cups hot cooked penne (about 8 ounces uncooked tube-shaped pasta)
- 2 cups shredded roasted skinless, boneless chicken breast
- 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese, divided
- 1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
- 1/2 cup 2% reduced-fat milk
- 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted
Lamb Chops and Cilantro Relish
By ruhroh
1. Preheat oven to 400°. 2
- 1 teaspoon extra-virgin olive oil
- 1/2 teaspoon grated lemon rind
- 1/4 teaspoon ground cumin
- Cooking spray
- 1 (1 1/2-pound) French-cut rack of lamb (8 ribs), trimmed
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup finely chopped onion
- 1 jalapeño pepper, seeded and finely chopped
- 3/4 cup chopped fresh cilantro
- 1 tablespoon fresh lemon juice
- 2 teaspoons extra-virgin olive oil
- 1/4 teaspoon kosher salt
Mint Juleps
By ruhroh
www.kyderbyfan.freeservers
- 2 cups sugar
- 2 cups water
- 2 ounces Kentucky bourbon, per glass
- Fresh mint for garnish and six to eight to place in simple syrup
Ginger-Garlic Chicken
By ruhroh
Sparks People
- 1/4 cup Chef Meg's Favorite Ginger-Garlic Sauce
- 1 pound (16 ounces) boneless, skinless chicken breasts, visible fat removed
- 2 cups cooked brown rice
- 4 cups steamed vegetables (your choice)
Chicken With Feta Sauce
By ruhroh
sprinkle chix with vinegar and thyme
- 4 Boneless Chix Breast
- 2 tbs balsamic vinegar
- 1/2 tsp ground thyme
- 2 tsp olive oil
- 2-1/2 tsp all purpose flour
- 1/2 tsp oregano
- 1 c fat free milk
- 1/2 c crumbled feta cheese
- 1 tsp lemon juice
- 2 c cooked rice
Crawfish Etouffe
By ruhroh
Saute all veggies in butter until soft, 20mins or so Season with Tony's Add tails and 1tbs cornstarch mixed with ...
- 1 lb crawfish (seasoned withTony's)
- 1 large onion, chopped
- 3 cloves garlic, chopped
- 1 green pepper, chopped
- 1 stalk celery, chopped
- 1 tbs Tomato paste
- 1 stick butter, unsalted
- seasoning to taste
Proscuitto Wrapped Pears with Blue Cheese
By ruhroh
From: www.foxnews.com/recipe/proscuitto-wrapped-pears-blue-cheese
- 2 pears cut into 6 wedges
- 1/2 Pound prosciutto
- 1/4 Cup crumbled blue cheese
- Balsamic Vinegar