Sherryl61's profile page
Recipes
Peanut Chicken Casserole
By sherryl61
A yummy use for peanuts! And with only 216 calories and 6 grams fat, a healthy meal as well
- 1 tablespoon canola oil
- 4 boneless and skinless chicken thighs
- 2 tablespoons reduced-sodium soy sauce
- Salt and freshly ground pepper
- 3 medium carrots, chopped
- 3 stalks celery, chopped
- 1 small red onion, chopped
- 2 cups cooked brown basmati rice
- 12 baby bella mushrooms, chopped
- 2 cloves garlic, finely chopped
- 1 jalapeno, seeded and chopped
- 1 cup reduced-sodium chicken broth
- 2 tablespoons reduced-fat peanut butter
- 2 tablespoons fresh cilantro, plus more for garnish
- Chopped peanuts, for garnish
- Chopped scallions, for garnish
- Orange zest, for garnish
Beef Stew
By sherryl61
Set a 12-inch saute pan over medium-high heat
- 2 tablespoons olive oil
- 2 pounds beef stew meat, cut into 1-inch pieces
- 1 1/2 teaspoons kosher salt
- 1 teaspoon Emeril's Bayou Blast seasoning
- 3/4 teaspoon cracked black pepper
- 2 tablespoons unsalted butter
- 1/2 pound button mushrooms, thinly sliced
- 3 tablespoons all-purpose flour
- 3 cups veal or beef stock, at room temperature
- 2 tablespoons tomato paste
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/8 teaspoon ground allspice
- 1 pound small (golf ball size) new potatoes, quartered
- 1 cup diced carrots
- 1 cup frozen pearl onions, thawed
- 1/2 cup frozen green peas, thawed
- 1 tablespoon chopped fresh parsley leaves
- Emeril's Bayou Blast, if you cannot find in store
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- Combine all ingredients thoroughly.
- Yield: 2/3 cup
Pistachio, Garlic and Mint Couscous
By sherryl61
Toast the nuts in a saucepot suitable for rice
- 1/3 cup shelled pistachio nuts
- 2 tablespoons EVOO
- 2 cloves garlic, grated or finely chopped
- 1 1/2 cups chicken stock
- 1 1/2 cups couscous
- Salt and pepper
- 1 cup loosely packed fresh mint leaves
Roasted Red Pepper Vinaigrette
By sherryl61
Combine all ingredients. Mix and enjoy
- Makes enough dressing for 1 large salad
- 1 large roasted red pepper
- 1 clove garlic
- 2 tbsp balsamic vinegar
- 1/8 tsp salt
- 1/4 tsp pepper
- 1/2 tsp fresh thyme leaves
Pasta Fagioli
By sherryl61
1. In a large saucepan over medium heat, cook celery, onion, garlic, parsley, Italian seasoning, red pepper and sal...
- 4 stalks celery, chopped
- 2 onion, chopped
- 6 cloves garlic, minced
- 4 teaspoons dried parsley
- 2 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes
- salt to taste
- 2 (14.5 ounce) can crushed or diced tomatoes, low sodium
- 2 (14.5 ounce) can chicken broth
- 1 cup uncooked spinach pasta or ditalini pasta
- 2 (15 ounce) can cannellini beans, with liquid
- 2 (15 ounce) can kidney beans, with liquid
- shredded parmesan cheese for garnish
Shrimp Quiche Appetizers
By sherryl61
These appetizers can be frozen after baking and rebaked on cookie sheet at 375 degrees for 20 minutes
- 1 (8 oz.) pkg. refrigerated butterflake dinner rolls
- 1 (4 oz.) can drained shrimp
- 1 egg
- 1/2 c. light cream
- 1 tbsp. finely chopped green onion
- 1 tsp. dill
- 1/2 tsp. salt
- 1/8 tsp. cayenne pepper
- 1 tsp. lemon juice
- 1/2 c. shredded Swiss cheese
Panera Bread Macaroni & Cheese
By sherryl61
This is **THE** recipe for Panera’s Mac & Cheese
- 1 16-ounce package of rigati or orchietta pasta
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 1/2 cup milk
- 6 Slices white American cheese
- 8 oz extra-sharp white Vermont cheddar, shredded
- 1/2 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- 1/4 teaspoon hot sauce
Walnut Slices from Violet Cosimano
By sherryl61
Heat oven to 300 degrees. Combine 1/2 cup of the brown sugar and the butter in a large bowl
- Buttercream Frosting:
- 1-1/2 cups brown sugar, divided use
- 1/2 cup (1 stick) butter
- 1 cup plus 2 Tablespoons flour
- 2 eggs
- 1 teaspoon vanilla
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup shredded coconut
- 1 cup chopped walnuts
- 1 cup sifted confectioners' sugar, plus more for dusting, optional
- 1 to 2 Tablespoons butter, room temperature
- 1 teaspoon vanilla
- 1 to 2 Tablespoons milk
Orange and Shallot Stuffed Turkey Breast
By sherryl61
This is a great option for those who want flavor but want to scale it down for the holidays
- PAULA DEEN'S HOUSE SEASONING:
- 1 cup salt
- 1/4 cup garlic powder
- 1/4 cup black pepper
- MARINADE:
- 2 tablespoons chopped fresh sage
- 1 1/2 tablespoons olive oil
- 4 shallots, finely chopped
- 3 cloves garlic, finely chopped
- 1 orange, juice and zest of
- One 2-pound boneless, skin-on turkey breast, butterflied
- STUFFING:
- 5 slices fruit-and-nut bread, such as raisin-walnut or date-pecan, cubed
- 4 scallions, roughly chopped
- 1 egg, beaten
- 3 tablespoons maple syrup
- 2 tablespoons chopped fresh sage
- 1 1/2 tablespoons olive oil
- 1 tablespoon unsalted butter, melted and cooled
- Salt and freshly ground black pepper
- Canola oil spray
Thai Red Curry Mac 'N Cheese
By sherryl61
For the mac 'n' cheese: Bring 4 quarts of water to a boil in a large pot
- Mac 'n' Cheese:
- Kosher salt
- 1 pound elbow macaroni
- 5 tablespoons butter
- 5 tablespoons all-purpose flour
- 1 (4-ounce) jar Thai red curry paste
- 2 cups whole milk
- 2 cups cream (alternatively, use 5 cups whole milk instead of both milk and cream)
- 8 ounces Monterey Jack cheese, grated
- 8 ounces Cheddar cheese, grated
- Crumb Topping:
- 3/4 cup panko bread crumbs
- 2 tablespoons butter, melted
- Kosher salt and freshly ground black pepper