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Recipes
chinese five spice grilled chicken
By barbell
cal per serving - 350 carbs - 10 fat - 15
- 1/4 cup dry sherry
- 1 tbsp asian sesame oil
- 1 tsp 5 spice powder
- 1/4 tsp cayene
- 1 cut up - 8 pieces- chicken, skin removed
- 1/3 cup hoisin sauce
- 1 tbsp soy sauce
- 1 tso sesame seeds
potato -leek soup with cheddar and bacon
By barbell
in a large saucepan, cook the bacon over medium high heat until crisp
- 1/4 lb. sliced smoked bacon, coarsley chopped
- 4 tbsp. unsalted butter
- 2 small organic leeks, trimmed and chopped
- 1 large onion, chopped
- 1 organic carrot, peeled and chopped
- 1 clove of garlic, minced
- 1/2 cup all purpose flour
- 6 cups chicken broth
- 3 lbs, baking potatoes, peeled and cut into 1/2 inch cubes
- 1 lb. sharp cheddar cheese, finely shredded
- 1 cup heavy cream
- 1/3 tsp salt
- 1/4 tsp freshly ground pepper
- 3 tbsp. chopped fresh chives or thinly sliced scallions
Chicken Stroganoff with Mushrooms, Sherry & Sage
By barbell
Stir-frying All Menu Makers All Recipe Makers Make it Tonight Fry & Stir-fry Simmer & Poach How to Make Adve...
- 4 tsp. extra-virgin olive oil
- 1 8-oz. package sliced cremini (baby bella) mushrooms
- Kosher salt
- 1 shallot, finely chopped
- 2 Tbs. finely chopped fresh sage
- Freshly ground black pepper
- 1-3/4 lb. boneless, skinless chicken thighs (5 or 6), trimmed of excess fat and cut into 1-1/2- to 2-inch pieces
- 1 Tbs. finely chopped garlic (about 2 large cloves)
- 1/3 cup dry sherry
- 1 whole jarred roasted red pepper, drained and cut into thin strips (about 1/2 cup)
- 1/2 cup sour cream
- 1 plum tomato, cored, seeded, and cut into medium dice
Quick Beef Enchiladas with Salsa Verde
By barbell
Stir-frying All Menu Makers All Recipe Makers Make it Tonight Fry & Stir-fry Simmer & Poach How to Make Adve...
- Kosher salt
- 1 lb. tomatillos (about 15 medium), husked and rinsed
- 3 jalapeños, stemmed and halved lengthwise (seeded, if you like)
- 1 large yellow onion, half cut into 4 wedges, half chopped
- 2/3 cup roughly chopped fresh cilantro
- 1-1/2 Tbs. canola oil
- 1 lb. lean ground beef
- 2 tsp. ground cumin
- Freshly ground black pepper
- 8 6-inch corn tortillas
- 1-1/2 cups shredded Monterey Jack cheese
quick cassoulet
By barbell
preheat oven to 350 degrees
- 1 cup breadcrumbs
- 2 tsps evoo
- 2 medium onions finely chopped
- 1 medium carrot finely chopped
- 2 cloves garlic minced
- 1/2 lb kielbasa sausage,thinly sliced
- 1 cup diced tomatoes
- 1 cup chicken broth
- 1/2 cup dry white wine
- 2 cups great northern beans or canneli beans
- 1 1/2 cups chicken, diced
- 1 1/2 tsp chopped thyme or 1/2 tsp dried
- 1/4 tsp salt
- freshly ground pepper to taste
- 2 tbsp chopped parsley
Fresh Apple Salsa-Topped Chicken Franks
By barbell
HEAT grill to medium heat
- 12 OSCAR MAYER Selects Uncured Chicken Breast Franks
- 1 Granny Smith apple, finely chopped
- 1 red apple, finely chopped
- 1/4 cup finely chopped sweet onions
- 1/4 cup fresh cilantro, finely chopped
- 2 Tbsp. fresh lime juice
- 2 tsp. finely chopped seeded jalapeño peppers
- 12 whole wheat hot dog buns
honey mustard chicken and apples
By barbell
cal - 457 fat - 28g carbs - 18 g
- 8 skin on bone in chicken thighs
- kosher salt and freshly ground pepper
- 2 tbsp evoo
- 1 large onion cut into large chuncks
- 2 cooking apples cut into chunks
- 1 cup chicken broth
- 2-3 tbsp honey mustard
- 1 1/2 tsp butter,softened
- 1 tbsp flour
- 1-2 tbsp chopped parsley
balsamic-glazed grilled chicken breasts
By barbell
heat gas or charcoal grill
- 1/3 cup brown sugar
- 1/3 cup balsamic vinegar
- 1 tsp fresh rosemary leaves
- 1 tsp finely chopped garlic
- chicken
- 4 bone in skin on chicken breasts 8 oz each
- 1/2 tsp salt
- 1/4 tsp pepper
Salad with Apples and Cheddar
By barbell
Enjoy leftover chicken from our Tangy BBQ Chicken recipe in this sweet and savory salad
- Reserved chicken from Tangy BBQ Chicken recipe
- 3 tablespoon(s) olive oil
- 2 tablespoon(s) cider vinegar
- 2 teaspoon(s) Dijon mustard
- 1/4 teaspoon(s) salt
- 1/4 teaspoon(s) pepper
- 1 head(s) red leaf lettuce, chopped
- 1 small red pepper, very thinly sliced
- 1 Granny Smith apple, thinly sliced
- 1/4 cup(s) chopped walnuts, toasted
- 2 ounce(s) extra-sharp Cheddar cheese, coarsely grated
ArcaMax
By barbell
Preheat a gas grill or prepare a fire in a charcoal grill
- 6 sweet potatoes, sliced in 1/2 inch slices
- 1 large Spanish onion, thinly sliced and separated into rings
- 1/4 cup + 2tbsp evoo
- kosher salt and freshly ground pepper to taste
- 6 tbsp. softened butter
- 1/3 cup + 2 tbsp. packed light brown sugar