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Recipes
Tarragon Chicken Salad with Grapes
By chris5863
Comgine all and serve
- 1/2 C mayo
- 1/2 C sour cream
- 1 T lemon juice
- 1 T dijon mustard
- 1 t salt
- 3 C chopped cooked chicken
- 2 celery stalks diced
- 1 C red grapes quartered
- 1/4 C fresh tarragon
- 1 C toasted pecans chopped
Pork Saltimbocca
By chris5863
Preheat an electric indoor grill to 400°F
- 4 boneless pork chops, each 3/4 to 1 inch thick and 6 to 7 oz.
- Kosher salt and freshly ground pepper, to taste
- 8 fresh sage leaves
- 8 thin prosciutto slices
- Olive oil for brushing
- Stuffed Artichokes with Pine Nuts and Currants for serving
- Balsamic vinegar for drizzling
Easy One-Pot Chicken Bouillabaisse Recipe
By chris5863
1. Season the chicken with salt and pepper
- 2 pounds chicken drumsticks and thighs
- Kosher salt and freshly ground black pepper
- 2 tablespoons light olive oil, vegetable oil, or canola oil
- 1 medium onion, thinly sliced (about 1 cup)
- 1 fennel head, cored and thinly sliced (about 1 1/2 cups)
- 3 medium cloves of garlic, 1 thinly sliced and 2 grated
- 1 cup white wine
- 1 (28-oz) can whole peeled tomatoes
- 1 cup homemade chicken stock or store-bought low-sodium chicken broth
- 2 Yukon gold potatoes, diced (about 3 cups)
- Pinch of saffron
- 1 dried bay leaf
- 1/2 cup mayonnaise
- 1 teaspoon fresh lemon juice from 1 lemon
- 1 tablespoon extra-virgin olive oil
- Pinch of cayenne pepper
- Crusty bread, for serving
Tequila Bars
By chris5863
Preheat oven to 350 Pulse wafers and pine nuts in food processor until well ground up
- 1 12 ounce box vanilla wafers
- 1/2 C pine nuts
- 2/3 C butter
- 1/3 C tequilla
- 1/2 C fresh lime juice
- 5 egg yolks plus 2 egg whites
- 1 14 ounce can sweetened condensed milk
- 1 T sugar
- Agave Nectar for drizzling
Fajitas
By chris5863
Ree Drummond
- Marinade:
- 1/2 cup olive oil
- 1/4 cup chili powder
- 3 tablespoons Worcestershire sauce
- 1 tablespoon ground cumin
- 1/2 teaspoon red pepper flakes
- 3 cloves garlic, minced
- Juice of 3 limes
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Meat:
- 3 pounds boneless, skinless chicken breasts
- 3 pounds skirt steak
- Pico de Gallo:
- 5 plum (Roma) tomatoes
- 3 jalapeno peppers
- 1/2 large (or 1 small) onion
- 1 bunch fresh cilantro
- 1/2 lime
- Salt
- Fajita Vegetables:
- 2 medium onions, halved and sliced
- 1 green bell pepper, seeded and sliced into strips
- 1 orange bell pepper, seeded and sliced into strips
- 1 red bell pepper, seeded and sliced into strips
- 1 yellow bell pepper, seeded and sliced into strips
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- Fixins:
- 30 to 40 flour tortillas
Chuys Creamy Jalapeno Dip
By chris5863
Wash and dry the cilantro
- 1 cup sour cream
- 1 cup mayonnaise
- 5 tablespoon dry Ranch Dressing Mix
- 1/2 cup pickled jalapeno peppers
- 1/2 cup fresh cilantro
- 2 tablespoons fresh lime juice
Fruit Salad with Orange-Vanilla Syrup
By chris5863
Place the sugar, 1 cup water, orange zest, juice and vanilla bean in a small pan and stir to dissolve the sugar
- Orange-Vanilla Syrup:
- 1 cup sugar
- Zest and juice of 1 orange
- 1 vanilla bean
- Fruit:
- 4 pints strawberries, hulled and halved
- 2 pints blueberries
- 2 cups green grapes, halved
- 2 cups red grapes, halved
- Fresh mint leaves
Pumpkin Pie
By chris5863
Dempster family recipe
- 1 1/2 cup Prepared Pumpkin
- 1 Cup Dark Brown Sugar
- 2 Eggs
- 1 t Cinnamon
- 1/2 t ginger
- 1 t allspice
- 1 dash nutmeg
- 1 t salt
- 1 1/4 Cup Milk
Pineapple Upside Down Biscuits
By chris5863
Grease 10 cups of a muffin tin, strain the pineapple, save juice for later
- 1 10 oz can crushed pineapple
- 1/2 C packed light brown sugar
- 1/4 C butter at room temperature
- 10 maraschino cherries
- 1 12 oz package buttermilk biscuits (10 Count)
CRAB TOSTADAS
By chris5863
Prepare the Crabmeat Put the crabmeat in a bowl
- 1 pound lump crabmeat
- 1 tablespoon olive oil
- 2 tablespoons mayonnaise
- 3 tablespoons finely chopped red onion
- 1 jalapeño, stemmed and finely chopped
- 3 plum tomatoes, cored, seeded, and chopped
- 1/4 cup lightly packed cilantro leaves, chopped
- 2 limes, finely grated zest and juice
- Salt and black pepper
- 8 flat tostada shells, packaged or homemade
- 1 avocado, pitted and thinly sliced
- Garnish
- Cilantro sprigs
- 2 limes, quartered