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Recipes
Pecan Pie
By BClover
Preheat oven to 350 degrees F
- 1 stick butter
- 1 cup sugar
- 1 cup Karo syrup
- 3 eggs, beaten
- 1 cup chopped pecans
- 1 unbaked 9-inch pie shell
Chicken and Rice
By BClover
1. Preheat oven to 350°. 2
- 1 tablespoon olive oil
- 8 bone-in chicken thighs, skinned
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cups chopped onion
- 1 carrot, thinly sliced
- 8 ounces cremini mushrooms, sliced
- 4 garlic cloves, minced
- 1 cup long-grain white rice
- Cooking spray
- 1 cup fat-free, lower-sodium chicken broth
- 1/4 cup water
- 3 tablespoons heavy whipping cream
- 1/3 cup (1 1/2 ounces) grated fresh pecorino Romano cheese
Jet Swirl Pizza Appetizers
By BClover
reheat oven to 350° and lightly grease a large baking sheet
- 2 cans 10 oz pizza dough crust
- 1 package turkey pepperoni
- 1/3 lbs sliced muenster cheese
- 1 cup shredded mozzarella cheese
- 1 small can black olives, drained and diced
- 1 small can mushrooms, drained and diced
- Italian seasonings ( garlic salt, oregano, basil, etc.)
Chicken, Spinach, and Potato Hash
By BClover
Serve 4 295 cal, 8.6g fat, 20
- 2 bone-in, skin-on chicken breasts (6 to 8 ounces each)
- 6 teaspoons olive oil
- Coarse salt and ground pepper
- 2 teaspoons fresh thyme leaves
- 1 1/2 pounds Yukon gold potatoes, cut into 3/4-inch pieces
- 2 large shallots, diced small
- 2 garlic cloves, minced
- 1/2 pound spinach, trimmed, washed, and coarsely chopped
- Fresh lemon juice
Slow Cooker Pulled Pork with Bourbon-Peach Barbecue Sauce
By BClover
Ann Taylor Pittman, Cooking Light JULY 2014 Serves 12 (serving size: about 3 ounces meat and about 2 tablespoon...
- 2 teaspoons Spanish smoked paprika
- 1 1/4 teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper
- 1 (3 1/2-pound) bone-in pork shoulder roast (Boston butt), trimmed
- Cooking spray
- 1/2 cup unsalted chicken stock (such as Swanson)
- 1/3 cup balsamic vinegar
- 1/3 cup molasses
- 2 tablespoons lower-sodium soy sauce
- 1 teaspoon crushed red pepper
- 1/2 cup peach preserves
- 2 cups vertically sliced onion
- 5 garlic cloves, thinly sliced
- 1/4 cup bourbon
- 2 tablespoons cold water
- 2 teaspoons cornstarch
Chinese Green Bean Stir-Fry
By BClover
In a large wok, heat oil over medium-high heat
- 1 T vegetable oil
- 1 pound fresh green beans, trimmed
- 1-1/4 teaspoons minced garlic
- 1 tsp minced fresh ginger root
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 ounce of bottled black bean sauce
Aunt Julie’s Best Ever Cheese Cake
By BClover
Set oven to 350 and grease bottom and sides of a 9 x 3 in spring form pan
- 15 graham crackers
- ¼ cup butter
- 4 eggs, separated
- 3 (8 oz) cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla
- 1 pint sour cream
Lemon Raspberry or Blueberry Muffins
By BClover
Combine 2 cups flour, ½ c sugar, baking powder, and salt in a large bowl
- 2 ¼ c flour , divided
- ½ c sugar
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 8oz container lemon yogurt
- ½ c vegetable oil or unsweet applesauce
- 2 large eggs
- 1 tsp lemon rind
- 6 oz fresh or frozen thawed raspberries or blueberries
- 3 T sugar
- 1 T cold butter
Three Cheesesteak Sandwiches
By BClover
Slice the partially frozen meat into very thin slices
- 3/4 pound frozen sirloin steak, partially thawed (or freeze fresh sirloin for 45 minutes)
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 3/4 teaspoon granulated garlic
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons vegetable oil, plus more if needed
- 1 large or 2 small yellow onions, sliced with the grain
- 1 red bell pepper, cut into thin strips
- 8 ounces mushrooms, sliced
- 3 tablespoons cream cheese
- 2 teaspoons Worcestershire sauce
- 2 slices American cheese
- 4 hoagie rolls
- 3/4 cup shredded mozzarella cheese, or 4 slices provolone
Poached Eggs over Polenta with Olive-Herb Pesto
By BClover
serves 4
- for the pesto:
- 1/3 cup olive oil
- 1/2 cup green olives, coarsely chopped
- 1 cup fresh Italian parsley or basil, coarsely chopped (I used basil)
- 1/2 cup fresh oregano, coarsely chopped
- 1/2 cup fresh thyme, coarsely chopped
- for the polenta:
- 2 cups polenta
- 8 cups water (depending on how thick you like your polenta)
- 1/2 cup hard cheese, shredded (Parmesan or Grueyere are both great for this)
- 3/4 teaspoon salt
- for the poached eggs:
- 4 eggs
- 1 teaspoon lightly-colored vinegar (any type will do, just not balsamic as it will color the eggs)
- salt