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Recipes
Loaded Chicken & Potatoes
By holly
Preheat oven to 400 degrees
- 1 lb. boneless chicken breast, cubed 1”
- 8 medium red potatoes, diced 1/2”
- 1/4 Cup olive oil
- 2 tsp. kosher salt
- 1-1/2 tsp. ground black pepper
- 1 tbs. paprika
- 2 tbs. garlic powder
- 3 tbs. hot sauce (chalula)
- Topping
- 2 Cup Cheddar cheese blend, shredded
- 1/2 lb bacon, diced
- 1/2 Cup green onion, chopped
- Optional Garnish
- sour cream
- tomatoes, diced
CHEESY ZUCCHINI STICKS
By holly
PREPARATION 1. Preheat oven to 400ºF/220ºC
- 4 medium zucchini
- 1/3 cup parmesan cheese, grated
- 1 tablespoon garlic powder
- 1 teaspoon pepper
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1 large egg
- 1/3 cup cheddar cheese
- 1/2 cup mozzarella cheese
Chocolate Matzo Mousse Cake
By holly
Instructions PREP YOUR PAN: Spray an 8”x8” baking pan with non-stick spray then layer i...
- 3 cups chilled heavy cream
- 5 large egg yolks
- 4 tbsp sugar
- 1 1/2 tsp vanilla
- 12 oz high quality bittersweet chocolate, chopped plus extra for shaving on top
- 3 cups sweet red Kosher wine, such as Manischewitz
- pinch of salt
- 8-10 squares of matzo
CAULIFLOWER, PEPPER and Tomato CASSEROLE
By holly
Directions Preheat oven to 400º F
- Ingredients
- 1 1/2-2 pounds cauliflower, 2-inch florets
- 1 cup diced tomatoes
- 1-2 shallots, diced
- 1 red peppers, sliced
- 1 green pepper
- 2 Tablespoons extra-virgin olive oil
- 1 tablespoon chopped parsley
- 1 cup grated parmesan cheese
- Balsamic vinegar (best quality)
- salt and pepper, to taste
Asian Slaw with Ginger-Peanut Dressing
By holly
Make the dressing by combining all of the ingredients in a medium bowl
- 1/4 cup honey
- 1/4 cup vegetable oil
- 1/4 cup unseasoned rice vinegar
- 1 tablespoon soy sauce (use gluten-free if needed)
- 1 teaspoon Asian sesame oil
- 1 tablespoon peanut butter (I like Skippy Natural No Need to Stir)
- 1/2 teaspoon salt
- 1/2 teaspoon Sriracha sauce (Thai hot sauce - optional)
- 1 tablespoon minced fresh ginger
- 1 large garlic clove, minced
- 4 cups prepared shredded coleslaw
- 2 cups prepared shredded carrots
- 1 red bell pepper, thinly sliced into bite-sized pieces
- 1 cup cooked and shelled edamame
- 2 medium scallions, finely sliced
- 1/2 cup chopped salted peanuts (or you can leave them whole)
- 1/2 cup loosely packed chopped fresh cilantro
Saturday Chopped Salad
By holly
The key to this salad is to cut the veggies into extra-small pieces – about the size of a pea – so that you get...
- 1 head romaine lettuce, finely chopped
- 3 cups diced red cabbage (or a mix of cabbage and chopped endive)
- 5 pepperoncini, seeded and finely chopped (or try making your own pickled shallots*)
- 3 radishes of your choice, finely diced
- 2 Persian cucumbers, finely diced
- 2 carrots, finely diced or julienned and finely chopped
- 1/2 pint cherry tomatoes, quartered, optional
- 1/2 bunch chives, finely chopped
- 2/3 cup Everyday Salad Dressing, or as needed
- 1 avocado, peeled, pitted, and diced
- 3 oz full-fat feta cheese
- 1 small shallot
- 3/4 cup extra-virgin olive oil (or 1/2 cup olive oil + 1/4 cup flax oil)
- 2 tbsp apple cider vinegar or red wine vinegar
- 2 tbsp rice vinegar
- 2 tsp raw honey or pure maple syrup
- 1 tsp Dijon mustard
- 3/4 - 1 tsp sea salt
- ground black pepper, to taste
Spiced Pumpkin Cupcakes
By holly
Preheat oven to 350°F. For the Cupcakes, beat all ingredients, except Spiced Cream Cheese Frosting, in large bowl ...
- 1 package (2-layer size) yellow cake mix
- 1 package (4-serving size) vanilla instant pudding mix
- 1 cup canned pumpkin
- 1/2 cup oil
- 1/2 cup water
- 3 eggs
- 1 1/2 teaspoons McCormick® Cinnamon, Ground
- 1 teaspoon McCormick® Cloves, Ground
- 1 teaspoon McCormick® Pure Vanilla Extract
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup (1/2 stick) butter, softened
- 1 teaspoon McCormick® Pure Vanilla Extract
- 1/4 teaspoon McCormick® Cloves, Ground
- 1 box (16 ounces) confectioners' sugar
San Francisco Pork Chops
By holly
Heat 1 tablespoon vegetable oil in a skillet over medium heat
- 1 tablespoon vegetable oil
- 4 (3/4 inch-thick) boneless pork chops, trimmed
- 1 clove garlic, minced
- 1/4 cup beef broth
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 teaspoons vegetable oil
- 1/4 teaspoon red pepper flakes
- 2 teaspoons cornstarch
- 2 tablespoons water
Lemon and Herb Roasted Thanksgiving Turkey
By holly
For the turkey: Twenty-four hours before cooking your turkey, liberally season the inside and outside of the bird w...
- One 12- to 14-pound fresh turkey
- Kosher salt and freshly ground black pepper
- 2 tablespoons finely minced fresh oregano
- 2 tablespoons finely minced fresh parsley
- 2 tablespoons finely minced fresh tarragon
- 1 tablespoon ground sumac
- 1 tablespoon finely minced fresh thyme
- 1 teaspoon finely minced shallots
- Grated zest of 6 lemons (use 3 of the zested lemons below)
- 1/2 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 10 sprigs fresh parsley
- 10 sprigs fresh thyme
- 3 lemons, halved
- 1 shallot, halved
- 3 carrots, roughly chopped
- 3 stalks celery, roughly chopped
- 1 onion, roughly chopped
- Water or stock, for the roasting pan
- 4 tablespoons (1/2 stick) unsalted butter
No Carb Cloud Bread
By holly
Low carb cloud bread recipe makes rolls that are light and fluffy -- so you can still have the sandwich you've been
- 3 eggs
- 3 tablespoons full fat cream cheese,room temperature
- 1 ⁄2 teaspoon baking powder (or cream of tartar)
- 2 - 3 teaspoons sweetener (honey, stevia, etc.)
- 1 ⁄8 teaspoon salt