Ruhroh's profile page
Recipes
Stove Top Mac-n-Cheese
By ruhroh
In a large pot of boiling, salted water cook the pasta to al dente and drain
- 1/2 pound elbow macaroni
- 4 tablespoons butter
- 2 eggs
- 6 ounces evaporated milk
- 1/2 teaspoon hot sauce
- 1 teaspoon kosher salt
- Fresh black pepper
- 3/4 teaspoon dry mustard
- 10 ounces sharp cheddar, shredded
Potato-Crusted Halibut
By ruhroh
A Michael Schlow recipe posted on Foxnews
- Ingredients:
- 2 egg yolks
- Salt and pepper
- 1 cup all-natural dehydrated potato flakes
- 1 pinch fresh thyme leaves, chopped
- 4 , six-ounce halibut fillets, skins removed
- 3 ounces (6 tablespoons) pure olive oil
- Juice of half a lemon
Jalepeno Popper Chicken Chili
By ruhroh
I'll double the recipe and have enough for dinner one night and lunches
- 3 tbsp extra virgin olive oil
- 1 small onion, diced
- 5 jalapeno peppers diced, seeds removed (leave some seeds for extra heat)
- 3 cloves garlic, minced
- salt and fresh ground black pepper
- 1 + 1/4 pound boneless chicken breasts, cut into bite-sized pieces
- 2 teaspoons chile powder
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- pinch of crushed red pepper
- 1 (10 oz) can dice tomatoes with green chiles
- 1 + 1/2 cups chicken broth
- 1 (14 oz) can cannelloni or navy beans, drained
- 1 (14 oz) can corn, drained
- 8 ounces cream cheese
- 1 pound bacon, cooked crispy and crumbled, divided
Shrimp Creole
By ruhroh
Saute the onions in a large pan set over medium heat for 2 minutes
- 2 teaspoons canola oil
- 1 large onion (about 1 1/2 cups), chopped
- 3 stalks celery, chopped
- 2 bell peppers, chopped
- 2 garlic cloves, chopped
- 1/2 teaspoon thyme
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 2 tablespoons tomato paste
- 8 ounces (1 cup) tomato sauce, no salt added
- 2 cups vegetable stock, no salt added
- 12 ounces peeled and deveined shrimp, (18/19 count per pound)
- 2 cups cooked brown rice
Grilled Potato Salad With Bacon-Scallion Vinaigrette
By ruhroh
Directions Preheat a grill to medium
- For the potatoes:
- 7 medium red-skinned potatoes, quartered
- 1 sweet potato, peeled and cut into large chunks
- 1/4 cup mayonnaise
- 1 tablespoon dijon mustard
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1/4 teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper
- For the vinaigrette:
- 1 slice bacon, cut into 1/4-inch pieces
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dijon mustard
- 2 scallions, chopped
- 2 tablespoons chopped fresh parsley
- Kosher salt and freshly ground black pepper
Spinach and Potato Frittata
By ruhroh
Heat olive oil in a medium skillet over medium heat
- 2 tablespoons olive oil
- 6 small red potatoes, sliced
- 1 cup torn fresh spinach
- 2 tablespoons sliced green onions
- 1 teaspoon crushed garlic
- salt and pepper to taste
- 6 eggs
- 1/3 cup milk
- 1/2 cup shredded Cheddar cheese
Mediterranean Seared Sea Scallops
By ruhroh
Combine first 3 ingredients in a large zip-top plastic bag; add scallops
- 3 Tbsp. all purpose flour
- 1/2 cup dry white wine
- 1/2 tsp. salt
- 1 Tbsp. balsamic vinegar
- 1/2 tsp. dried marjoram
- Fresh parsley sprigs (optional)
- 2 tsp. olive oil
- 1 1/2 Ibs. sea scallops
Pork and Edamame Fried Rice
By ruhroh
Cook rice according to package directions; set aside
- Thai chili sauce, cilantro and roasted peanuts add zip to this easy dish. For the best texture and flavor, use leftover rice, which has less moisture than fresh-cooked grains.
- 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
- 3 tablespoons canola oil, divided
- 1 tablespoon chopped peeled fresh ginger
- 3 garlic cloves, minced
- 6 ounces pork tenderloin, trimmed and cut into thin strips
- 1/2 cup shelled edamame (green soybeans)
- 1/2 cup preshredded carrot
- 3/4 cup diagonally cut green onions
- 1/2 cup (1/4-inch-thick) slices red bell pepper, each cut in half
- 2 tablespoons low-sodium soy sauce
- 1/2 cup fat-free, less-sodium chicken broth
- 2 tablespoons chopped fresh cilantro
- 1 1/2 tablespoons seasoned rice vinegar
- 1 tablespoon Thai chili sauce (such as Sriracha)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons unsalted, dry-roasted peanuts
Healthy Chicken Vegetable Casserole
By ruhroh
Place chicken breasts in a small saucepan with a lid
- 12 oz chicken breasts, boneless and skinless, poached, and cubed into 1/2 inch squares
- 2 T all purpose flour
- 2 T butter, unsalted
- 10 oz skim milk
- 1 pinch white pepper
- 1 t Italian seasoning
- 1 T parmesan cheese, grated
- 7 oz penne pasta, whole wheat
- 2 yellow or orange bell peppers, chopped
- 1 zucchini, chopped
- 2 heads, approx. 12 ounces broccoli, chopped
- 1/3 c monterey jack cheese
- nonstick cooking spray
Cumin Lime Almonds
By ruhroh
Preheat oven to 250 degrees F
- 2 cups whole natural almonds
- 3 teaspoons olive oil
- 3 teaspoons cumin
- 1 teaspoon salt
- 1/4 teaspoon garlic powder
- 2 teaspoons lime zest, freshly grated