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Recipes
Broccoli Salad Squares
By Sharon-2
Preheat oven to 350 degrees
- 1 package (8 ounces) refrigerated crescent rolls
- 8 oz cream cheese
- 1 1/2 cups broccoli flowerets, chopped
- 4 slices bacon, crisply cooked and chopped
- 2 T red onion, thinly sliced and quartered
- 1/4 C golden raisins
- 1 T sunflower seed kernels
Barbecued Chicken Spicy Southern Style with Black Beans and Rice
By Sharon-2
Let yourself fall under the spell of this Southern-style, sweet, barbecue sauce
- BARBEQUE SAUCE AND CHICKEN:
- 5 Tbsp (3 oz) tomato paste
- 1 tsp ketchup
- 2 tsp honey
- 1 tsp molasses
- 1 tsp Worcestershire sauce
- 4 tsp white vinegar
- 3/4 tsp cayenne pepper
- 1/8 tsp black pepper
- 1/4 tsp onion powder
- 2 cloves garlic, minced
- 1/8 tsp ginger, grated
- 1 1/2 lb Chicken breasts or drumsticks, skinless
- BLACK BEANS AND RICE:
- 1 pkg Zatarain's Black Beans and Rice
- 4 slices of bacon - cooked and crumbled
- 1/2 cup mozzarella cheese, grated
- 1/8 tsp garlic powder
- 1/8 tsp oregano
- Louisiana style hot sauce to taste
- salt and pepper to taste
Rocky Road Brownies
By Sharon-2
Melt chocolate squares and margarine
- 4 squares unsweetened chocolate
- 3/4 C margarine
- 2 C sugar
- 3 eggs
- 1 tsp vanilla
- 1 C flour
- 1 C chopped nuts
- 2 C mini marshmallows
- 1 C semi-sweet chocolate chips
Tortellini Florentine Soup
By Sharon-2
In 4-quart pot or dutch oven, cook tortellini according to package directions
- 1 9 oz. pkg. refrigerated 3-cheese tortellini or ravioli
- 2 14-oz. cans chicken broth
- 1 10-oz. container Alfredo sauce
- 2 cups shredded cooked chicken
- 1/2 cup oil-packed dried tomato strips, drained
- 3 cups fresh baby spinach
- 1 oz. Parmesan cheese, shredded
Roasted Rosemary-Onion Potatoes
By Sharon-2
Heat oven to 450 degrees. Spray with cooking spray bottom and sides of jelly roll pan
- 4 medium potatoes
- 1 small onion, finely chopped (1/4 cup)
- 3 tablespoons butter, melted
- 2 tablespoons chopped fresh or 2 teaspoons dried rosemary leaves
- 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Tomato, Basil & Broccoli Chicken
By Sharon-2
1. Sprinkle Chicken with salt and pepper, if desired
- 4 boneless, skinless chicken breast halves
- Salt and Black pepper
- 2 T Margarine or butter
- 1 package (6.9 oz) Rice-A Roni Chicken Flavor
- 1 tsp dried basil leaves
- 2 cups broccoli florets
- 1 medium tomato, seeded, chopped
- 1 cup shredded mozzarella cheese
Balsamic-Marinated Steak
By Sharon-2
1) Combine vinaigrette, sugar, rosemary and 1 1/2 tsp salt in a ziplock bag
- 1/2 cup balsamic vinaigrette
- 1 Tbsp packed light brown sugar
- 1 tsp dried rosemary
- Salt and Pepper
- 1 1/2 pound flank or sirloin steak
Kale, Chickpea and Tomato Stew Recipe
By Sharon-2
Directions In a large saucepan, heat 2 Tbsp
- 4 Tbsp. olive oil,divided
- 1 medium onion, cut into eighths
- 1 1/4 tsp. kosher salt, divided
- 6 garlic cloves, thinly sliced
- 1/4 tsp. crushed red pepper flakes
- 3/4 pound kale, stems removed and leaves coarsely chopped
- 1 pound tomatoes (about 3 medium), cored and chopped
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1 cup vegetable stock
- 4 large eggs
Cabbage Juice
By Sharon-2
The Everything Juicing Book
- 1 wedge cabbage
- 2-3 carrots, peeled
- 1 apple
Mexican Beef Quesadillas
By Sharon-2
From Blue Apron
- 10 Ounces Ground Beef
- 2 Flour Tortillas
- 2 Ounces Monterey Jack Cheese
- 2 Scallions
- 1 1/2 Ounces Shishito Peppers
- 1 Ear Of Corn
- 1 Lime
- 2 Tablespoons Crème Fraîche
- 2 Tablespoons Tomato Paste
- 1 Tablespoon Quesadilla Spice Blend (Ground Cumin, Smoked Paprika, Garlic Powder, Onion Powder, Cayenne Pepper, Ground Coriander & Ground Cinnamon)