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Recipes
Lemon chicken
By MOH
1 Mix margarine,oil,garlic,rosemary, and lemon juice in a pot, add chicken
- 2 tablespoons margarine, melted
- 1 tablespoon olive oil
- 2 cloves garlic
- 1 tablespoon rosemary
- 2/3 cup lemon juice
- chicken
- salt and pepper
Garlic Dijon Roasted Chicken
By MOH
1. Preheat oven to 425. Line a baking sheet with parchment paper and set aside
- ⅓ cup olive oil
- ¼ cup dijon mustard
- 15 cloves garlic
- 2 Tablespoons red wine vinegar
- 1 Tablespoon maple syrup
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 frozen dill cubes OR 1 Tablespoon chopped fresh dill
- 8 chicken thighs
Savory Portobello Mushrooms
By MOH
1. Slice mushrooms. Drizzle with olive oil and salt
- 8 oz. portobello mushrooms
- 1 tbsp. olive oil
- 1 tsp. kosher salt
Sugar and Spice Mini Muffins
By MOH
1. Place all ingredients in a mixer
- 1 cup oatmeal quick one
- 1 cup whole wheat flour
- 1/2 cup honey
- 1/2 cup apple sauce
- 1 egg
- Splash orange juice
- 1 tsp. cinnamon
- 1 tsp. vanilla sugar
- 1/2 tsp. baking soda
- 1 1/2 tsp. baking powder
- 1/4 cup oil
Blueberry Crumble Muffins
By MOH
1. Preheat oven to 350 degrees
- CRUMBS:
- 18 oz. fresh blueberries
- 2 tbsp. apricot jam
- 3 cups flour
- 1/2 tbsp. baking powder
- 1 cup sugar
- 3/4 cup oil
- 1 egg
- 1 tbsp. vanilla sugar
Broccoli Salad
By MOH
1 thaw broccoli 2 combine all salad ingredients 3 combine all dressing ingredients 4 toss salad, marinate overnight
- 1 16 ounce pckg broccoli florets
- 1 red onion, sliced
- 4 ounces cashes
- 4 ounces craisins
- DRESSING
- 3 tablespoons sugar
- 1/2 cup mayonnaise
- 1/4 cup vinegar
- salt and pepper to taste
Taco Salad
By MOH
1.Wash mushrooms well. Slice and transfer to 2 quart saucepan
- Dressing:
- 1 8oz bag romaine lettuce, shredded
- 6 oz baby bella mushrooms, sliced thinly
- salt and pepper, to taste
- 2 Tbsp olive oil
- 1/2 red pepper and 1/2 orange pepper sliced into 1 inch matchbox slices
- 1/2 red onion, sliced thinly
- 1/2 avocado, diced
- a handful roasted, slivered almonds
- 1 1oz snack bag BBQ tortilla chips
- 2/3 cup canola or vegetable oil
- 1/4 cup sugar
- 1/8 cup white wine vinegar
- 1/4 cup ketchup
- 1/2 tsp parsley flakes
- 1/4 tsp paprika
- 1/2 tsp salt
- 1 squeeze yellow mustard
- 1 tsp granulated garlic powder or 1 clove garlic, crushed
- less than 1/8 tsp coarsely ground black pepper
- less than 1/8 tsp crushed red pepper flakes
Broccoli Cabbage Salad
By MOH
1. Combine all salad ingredients
- SALAS:
- 1 bag purple cabbage
- 1 bag green cabbage
- 1 bag romain shreds or lettuce
- 10 ounces mushrooms thinly sliced
- 1 red onion half rings
- 1 bag chopped broccoli
- cashews
- craisins
- DRESSING:
- 1 cup mayo
- 3 cubes frozen garlic
- 1/4 cup sugar
- 1/4 cup vinegar
- 1/3 cup water
- black pepper
Pasta with Broccoli and Ricotta
By MOH
1. Bring a large pot of salted water to a boil
- salt and pepper
- 1 bag frozen broccoli
- 1 pound medium shells
- 1 1/2 cups ricotta
- 1/2 cup grated Parmesan
- 2 tsp. grated lemon zest
- 1 tsp. fresh thyme, finely chopped
- 2 tbsp. olive oil
- 4 cloves garlic, minced
Potato Knish
By MOH
1.Preheat oven to 375 degrees
- 8 russet potatoes, peeled and diced
- 3 medium onions, sliced into half moons
- 3 tbsp olive oil
- 2 eggs
- 1/2 stick trans-fat-free margarine
- salt and pepper, to taste
- 3 sheets puff pastry, thawed
- 1 egg + 1 tbsp water, for egg wash
- 1-2 tbsp sesame seeds