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Recipes
Caribbean Chicken Stew
By lkalemba
This is a colorful chicken stew that is slow cooked with Caribbean spices and coconut milk which makes a delicious ...
- 1 1/2 lb Chicken Breast
- 1 Tbls Extra Virgin Olive Oil
- 1 1/4 tsp Salt
- 1 tsp Pepper
- 1 tsp Cumin
- 1 tsp Dried Thyme
- 1/2 tsp Allspice
- 1 Bay Leaf
- 1 Cup Onion, chopped
- 1 Jalapeño, minced
- 2 Garlic Cloves, minced
- 1 Can Coconut Milk
- 1 1/2 Cups Chicken Stock, unsalted
- 2 Sweet Potatoes, peeled and cubed
- 1 Can Chickpeas, drained and rinsed
- 1 lime, juiced
- 1/3 Cup Cilantro, chopped
Dessert Bruschetta with Nectarine Salsa
By lkalemba
Directions •In a small bowl, combine the nectarine, raspberries and mint
- Ingredients
- 1 medium nectarine, chopped
- 1/4 cup fresh or frozen raspberries, thawed
- 1 tablespoon fresh mint leaves, thinly sliced
- 2 slices pound cake
- 3 tablespoons Mascarpone cheese
- 2 teaspoons honey
- Whipped cream, optional
Chicken & Broccoli Alfredo
By lkalemba
Prepare the linguine according to the package directions in a 3-quart saucepan
- 1/2 lb linguine
- 1 cup fresh or frozen broccoli florets
- 2 Tbsp butter
- 1 1/4 lb skinless, boneless chicken breast halves, cut into 1 1/2-inch pieces
- 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular
- 1/2 cup milk
- 1/2 cup grated parmesan cheese
- 1/4 tsp ground black pepper
Butternut Squash Gratin with Onion and Sage
By lkalemba
To make butternut squash easier to handle, cut off the neck, peel it, and cut it into pieces to use in this gratin
- INGREDIENTS
- 1 tablespoon butter; more for the gratin dish
- 1 tablespoon olive oil
- 2 large onions, chopped into 1-inch squares (about 4 cups)
- 3 tablespoons chopped fresh sage or 1 tablespoon dried
- 3 pounds butternut squash, peeled and cut into 1/2-inch cubes (about 8 cups)
- 2 cloves garlic, minced
- Salt and freshly ground black pepper to taste
- 1/2 cup plus 2 tablespoons heavy cream, heated until warm
- 1 cup fresh bread crumbs
- 1 1/2 tablespoons melted butter
Oriental Ramen Broccoli Cole Slaw
By lkalemba
Broccoli Slaw with Ramen noodles, slivered almonds, sun flower seeds, chopped green onions and dressing made with y...
- 2 (3-ounce) packages beef-flavor ramen noodles
- 2 (8 1/2-ounce) packages broccoli coleslaw mix
- 1 cup toasted slivered almonds
- 1 cup sunflower seed
- 1/2 bunch green onion, chopped
- 1/2 cup sugar
- 3/4 cup oil
- 1/3 cup white vinegar
Apple Cinnamon Pork Chops
By lkalemba
Generously season the chops with salt and pepper on both sides
- 4 bone-in ribeye (rib) pork chops, about 3/4-inch thick
- Salt and pepper
- 3 tablespoons butter, divided
- 2 apples, peeled, cored and thinly sliced
- 1 large white onion, halved and thinly sliced
- 2 tablespoons brown sugar, packed
- 2 teaspoons cinnamon
- Pinch cayenne
- 2/3 cup apple cider
- 1/3 cup heavy cream
Spinach Artichoke Dip
By lkalemba
1 Preheat oven to 375°F. 2 Mix together Parmesan cheese, spinach, and artichoke hearts
- 2 Cups Parmesan cheese
- 1 10 Oz Box Frozen Chopped Spinach, thawed
- 1 14 Oz Can Artichoke Hearts, drained & chopped
- 2/3 Cup Sour cream
- 1 Cup Cream Cheese
- 1/3 Cup Mayonnaise
- 2 Teaspoon Garlic, minced
Mini Apple Pies
By lkalemba
1.Heat oven to 425°F. Remove crust from pouch; unroll on work surface
- 1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
- 2 apples, cored, finely chopped (about 1/4-inch pieces)
- 2 tablespoons sugar
- 1 tablespoon Gold Medal® all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla
Low Carb Jambalaya
By lkalemba
Directions In a 5-qt. slow cooker, combine the first 12 ingredients
- Ingredients
- 1 pound smoked Polish sausage, cut into 1/2-inch slices
- 1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 1 can (14-1/2 ounces) beef broth
- 1 can (14-1/2 ounces) Hunt’s® Original Diced Tomatoes, undrained
- 2 celery ribs, chopped
- 1/3 cup tomato paste
- 4 garlic cloves, minced
- 1 tablespoon dried parsley flakes
- 1-1/2 teaspoons dried basil
- 1 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 1 pound cooked medium shrimp, peeled and deveined
- 2 cups cooked rice
Crescent Holiday Tree
By lkalemba
Heat the oven to 375 degrees F
- One 8-ounce can Pillsbury® refrigerated crescent dinner rolls or one 8-ounce can Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- One 8-ounce container chives-and-onion cream cheese spread
- 1 tablespoon milk
- 3/4 medium red bell pepper
- 1/4 medium yellow bell pepper
- 1/2 cup chopped fresh broccoli
- 2 tablespoons sliced ready-to-eat baby-cut carrots
- 1 tablespoon chopped cucumber