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Recipes
Cacciatore (Hunter-Style Chicken)Rachael Ray
By MiMaRee
In a small saucepan, heat the stock along with the porcini to soften, 10 to 15 minutes
- Servings
- Ingredients
- 2 cups chicken stock
- A fat handful of dried porcini mushroom slices
- 12 bone-in, skin-on chicken thighs
- Salt and black pepper
- Flour, for dredging
- 2 tablespoons olive oil
- 1/2 pound cremini or Portobello mushrooms, trimmed and sliced
- 1 large onion, chopped
- 3 or 4 large cloves garlic (to taste), sliced or chopped
- 1 teaspoon crushed red pepper flakes
- 1 cup dry white wine
- 2 (28- to 32-ounce) cans San Marzano tomatoes (look for DOP on the label)
- 1 large red bell pepper, roasted and chopped (optional)
- A few fresh basil leaves, torn
- A handful of fresh flat-leaf parsley tops, finely chopped
Garlic Brown Sugar Chicken
By MiMaRee
Preheat oven to 400 degrees F
- 8 bone-in, skin-on chicken thighs
- Kosher salt and freshly ground black pepper, to taste
- 3 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1/4 cup brown sugar, packed
- 1 tablespoon honey
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried basil
- 2 tablespoons chopped fresh parsley leaves
Simple & Healthy Crockpot Butter Chicken
By MiMaRee
Combine yogurt, heavy cream, coconut milk, and tomato paste
- 1 1/2 lbs. boneless skinless chicken breast, cut into bite size pieces
- 1 sweet yellow onion, minced
- 3 garlic cloves, minced
- 1 tbsp. minced fresh ginger (I used a mandolin to dice)
- 2 tsp. curry powder
- 2 tbsp. garam masala
- 1 tsp. turmeric
- 1 tsp. cayenne pepper (adjust to taste)
- 1/4 tsp. ground cardamom
- 1/4 tsp. cumin
- 1/2 tsp. sea salt
- 1 , 6 oz. can tomato paste
- 1 , 14 oz. can coconut milk
- 1/2 cup non-fat plain Greek yogurt
- 4 tbsp. heavy cream
- 1.5 tbsp. butter
- 1 Jalapeno, seeded
- 1 green bell pepper, cut roughly into 1" pieces
- 1/4 cup cilantro, diced
- 1 cup cooked white rice
Light Chicken and Broccoli Noodle Casserole
By MiMaRee
Cook noodles in salted water until al dente, or slightly undercooked by 2 minutes
- 6 oz Ronzoni Smart taste noodles (or no-yolk)
- 2 tsp oil
- 4 cloves garlic, sliced thin
- 12 oz fresh broccoli florets, chopped
- 1 tbsp butter
- 1 medium shallot, minced
- 3 tbsp all purpose flour
- 1 -3/4 cups fat free chicken broth
- 1 cup 1% milk
- 12 oz cooked shredded chicken breast
- 4 oz shredded reduced fat sharp cheddar (Sargento)
- cooking spray
- 3 tbsp shredded parmesan cheese
- 2 tbsp seasoned breadcrumbs (I used whole wheat)
Creamy Broccoli-White Bean Soup Recipe | Martha Stewart
By MiMaRee
Steam broccoli florets and stems until tender and bright green, about 3 minutes
- 1 head broccoli (1 pound), cut into florets, stems thinly sliced
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion, diced
- 2 garlic cloves, thinly sliced
- One 15-ounce can cannellini beans, drained
- 2 1/2 cups vegetable stock
- Kosher salt and freshly ground black pepper
- 1 tablespoon pine nuts, toasted
- 1/2 ounce shaved Parmesan, for serving
Easy Three Bean Curry
By MiMaRee
Heat a little oil in a large pan and add the shallots
- 3 Shallots, diced
- 2 Garlic cloves, crushed
- 1 inch Ginger, finely chopped
- 0 .5 Small chilli, finely chopped
- 2 tbsp Curry powder
- 0 .5 tsp Cumin seeds
- 1 pinch Sea salt and black pepper
- 200 g Birds Eye Mexican Bean Mix
- 400 g Chopped tomatoes
- 100 ml Light coconut milk
- 100 ml Vegetable stock
- Coriander and rice for serving
Oven-to-Grill Baby Back Ribs
By MiMaRee
Preheat oven to 375 degrees F
- 1 3 1/2 pound rack pork loin back ribs
- 1/4 cup yellow mustard
- 1 cup BBQ Rub
- 1/2 cup BBQ Sauce
- 2 1/2 cups packed dark brown sugar
- 2 1/2 cups ketchup
- 1/2 cup yellow mustard
- 1/2 cup cider vinegar
- 1/4 cup Worcestershire sauce
- Juice of 1 lime
- 1 tablespoon salt
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons black pepper
- Pinch cayenne pepper
- Dash liquid smoke
- 1 1/2 teaspoons celery seeds
- 1 1/2 teaspoons cumin seeds
- 1 1/2 teaspoons yellow mustard seeds
- 1 1/2 teaspoons coriander seeds
- 3/4 cup turbinado sugar
- 3/4 cup dark brown sugar
- 1/2 cup paprika
- 3 tablespoons fine sea salt or kosher salt
- 4 teaspoons onion powder
- 4 teaspoons garlic powder
- 1 tablespoon chili powder
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons ground black pepper
Broccoli Cheese Soup
By MiMaRee
This classic Broccoli Cheese Soup recipe is simple to make, lightened up with milk instead of cream, and chocked fu
- 3 tablespoons butter or olive oil
- 1 small white onion, peeled and finely diced
- 2/3 cup diced carrots (about 1 large carrot, peeled)
- 3 cloves garlic, minced
- 1/4 cup flour
- 3 cups good-quality vegetable or chicken stock
- 2 cups milk (I used 2%, but any kind of milk will work)
- 3-4 cups chopped broccoli florets (about 1 medium head of broccoli)
- 1 teaspoon Dijon mustard (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 ounces freshly-grated* part-skim sharp cheddar cheese, plus more for serving
Cajun-Style Corn Soup
By MiMaRee
Directions Heat the oil in a large soup pot and saute the onion, green onion, bell pepper, and garlic until tend...
- canola oil 1 tbsp
- onion (chopped) 1 1/2 cup
- green onions (sliced) 5 stalks
- green bell pepper (chopped) 1 cup
- garlic (chopped) 2 clove
- all-purpose flour 1/2 cup
- water 5 cup
- boneless, skinless chicken thighs (chopped) 4
- canned diced tomatoes 1 (14.5 oz) can
- fresh tomatoes (chopped) 2 cup
- no-salt-added tomato paste 6 oz
- salt 1/8 tsp
- black pepper 1/8 tsp
- reduced fat turkey sausage crumbles, such as Jimmy Dean (cooked) 12 oz
- frozen corn 32 oz
- lean cooked ham (chopped) 4 oz
Oven-Fried Chicken
By MiMaRee
Directions Place the chicken pieces in a large bowl and pour the buttermilk over them
- 2 chickens (3 pounds each), cut in 8 serving pieces
- 1 quart buttermilk
- 2 cups all-purpose flour
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- Vegetable oil or vegetable shortening