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Recipes
Neely's Fried Zucchini
By SandyC
Spicy Dipping Sauce: Preheat oil in a deep-fryer to 350 degrees F
- Peanut oil, for frying
- 3 large zucchini, cut into 1/2-inch rounds
- 1/2 cup all-purpose flour
- 1 1/2 cups panko bread crumbs
- 1/4 cup finely grated Parmesan
- 2 tablespoons finely chopped fresh parsley leaves
- 1/2 teaspoon red pepper flakes
- Salt and freshly ground black pepper
- 3 eggs, lightly beaten
- 1/4 cup water
- Ranch dressing, for dipping
- 1 cup sour cream
- 2 tablespoons buttermilk
- 1 medium shallot, finely chopped
- 1 tablespoon chopped chives
- 1/4 teaspoon cayenne pepper
- Dash hot sauce
- Kosher salt and freshly ground black pepper
Crispy Curry Fried Chicken
By SandyC
Serve with a simple cucumber or tomato salad
- 2 tablespoons curry powder, such as Madras
- 1 tablespoon chili powder
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon poultry seasoning
- 1 teaspoon celery seed or ground cardamom
- 1 tablespoon lime zest, plus 8 wedges of lime
- 1 chicken, cut into 8 pieces
- Salt and pepper
- 1 cup whole-fat plain yogurt
- 2 cups flour
- Vegetable oil or peanut oil
Zucchini Parmesan Crisps
By SandyC
Preheat the oven to 450 degrees F
- Cooking spray
- 2 medium zucchini (about 1 pound total)
- 1 tablespoon olive oil
- 1/4 cup freshly grated Parmesan (3/4-ounce)
- 1/4 cup plain dry bread crumbs
- 1/8 teaspoon salt
- Freshly ground black pepper
Holiday Hot Chocolate
By SandyC
In a saucepan on medium heat, heat the milk and half-and-half to just below the simmering point
- 4 cups whole milk
- 4 cups half-and-half
- 1 pound white chocolate, chopped
- 2 teaspoons pure vanilla extract
- Seeds scraped from 2 vanilla beans
- 1/4 to 1/3 cup orange flavored liqueur (recommended: Grand Marnier
Healthy Veggie Nachos
By SandyC
Use vegetable stock to make these completely vegetarian!
- 1 bunch broccoli
- 1 tablespoon EVOO – Extra Virgin Olive Oil
- 1 large onion, chopped
- 1 can black beans
- 1/2 jar tomatillo salsa
- Salt and ground black pepper
- 2 cups chicken or vegetable stock
- 1 cup cheddar cheese, grated
- 1 large bag of baked pita chips
Super Lemony Lemon Squares
By SandyC
Lightly butter a 9 by 13-inch baking dish with 2 teaspoons of the butter and line with 1 sheet of parchment or waxe...
- 12 tablespoons (1 1/2 sticks), plus 1 tablespoon cold unsalted butter
- 1 3/4 cups plus 3 tablespoons all-purpose flour
- 2/3 cup confectioners' sugar, plus more for garnish
- 1/4 cup cornstarch
- 3/4 teaspoon salt plus a pinch
- 4 eggs, lightly beaten
- 1 1/3 cups granulated sugar
- 1 1/2 teaspoons lemon zest
- 2/3 cup fresh lemon juice, strained
- 1/4 cup whole milk
- 2 tablespoons limoncello, or other lemon-flavored liqueur, optional
Crown Roast of Lamb
By SandyC
Preheat the oven to 375 degrees F
- 2 racks lamb, 6 to 8 ribs each, approximately 1 1/2 to 2-pounds each
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 6 cloves garlic, minced
- 4 teaspoons fresh thyme, chopped
- 1 1/2 teaspoons ground coriander
- 1 to 1 1/2 tablespoons sherry vinegar
- 1/2 to 1 teaspoon Dijon mustard
- 1/2 to 1 teaspoon chopped fresh rosemary leaves
Chicken Quesadillas
By SandyC
Directions Heat 1 tablespoon of the olive oil in a skillet over high heat
- 2 tablespoons olive oil
- 2 pounds skinless chicken breasts
- Salt and pepper
- 2 tablespoons taco or Cajun seasoning mix
- 1 large onion, cut in half and then into slices
- 1 green bell pepper, seeded and sliced into strips
- 1 red bell pepper, seeded and sliced into strips
- 1 yellow bell pepper
- 12 tablespoons butter, for frying
- 12 large flour tortillas
- 2 1/2 cups grated cheese ( Monterey Jack is the best)
- Pico de Gallo, for serving, recipe follows
- 12 Roma tomatoes (slightly under ripe is fine)
- 3 yellow or red onions
- 2 cups fresh cilantro leaves
- 2 to 3 jalapenos
- 1 lime
- Salt
Baked Ziti
By SandyC
Course: main meals PointsPlus™ Value: 7 Servings: 12 Preparation Time: 10 min Cooking Time: 40 min Lev...
- 3 spray(s) cooking spray
- 1 pound(s) uncooked pasta, rigatoni or penne
- 3/4 pound(s) part-skim ricotta cheese
- 1/4 tsp crushed red pepper flakes, or more to taste
- 1/4 cup(s) grated Parmesan cheese, divided
- 4 cup(s) marinara sauce, store-bought, divided**
- 1/2 pound(s) shredded part-skim mozzarella cheeses
- 1/4 cup(s) basil, cut into ribbons, for garnish***
Tomato and Eggplant Tian
By SandyC
Position the oven rack in the center of the oven
- 2 to 3 tablespoons extra-virgin olive oil
- 1 small eggplant, sliced 1/4-inch thick
- Kosher salt
- 2 small onions, sliced into 1/4-inch thick rounds
- 1 clove garlic
- 2 small tomatoes, sliced into 1/4-inch thick rounds
- 1/4 cup shredded Parmesan