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Recipes
Easy Garlic and Herb Seasoning Blend
By toobze
Measure the dried rosemary, thyme and marjoram in a mortar and pestle and muddle to break-up the pieces or use a sp...
- 1 /4 cup onion powder
- 1 /4 cup granulated garlic
- 8 teaspoons salt
- 2 teaspoons pepper
- 2 teaspoons dried rosemary
- 4 teaspoons dried thyme
- 4 teaspoons dried marjoram
- 4 teaspoons lemon pepper
- 1/4 cup onion powder
- 1/4 cup granulated garlic
Slow Cooker Cheesy Chicken And Rice
By toobze
Place your chicken breasts in the bottom of your slow cooker
- 4 boneless skinless chicken breasts
- 1 large onion, chopped (I use Vidalia)
- 1 8 ounce box Zatarain's Yellow Rice Mix, cooked according to directions
- 1 cup cheddar cheese
- 1 10.5 ounce can cream of chicken soup (regular or fat free)
- 1 15 ounce can whole kernel corn, drained
Bloody Mary Bites
By toobze
Gently poke a couple holes in each cherry tomato and drop them into a jar
- 1 pt cherry tomatoes
- 2 Tbs Franks hot pepper sauce
- 1 cup flavored vodka (pepper)
- 2 Tbs lemon pepper Seasoning
- 2 Tbs celery salt
Mini Cheesecakes
By toobze
They’re easy to make, they melt in your mouth, and their size helps with portion control
- 1 1/4 cups graham crackers, crushed
- 1/4 cup sugar
- 4 tablespoons butter, melted
- 2 (8 oz.) packages cream cheese, softened
- 2 large eggs
- 2 tablespoons fresh lemon juice
- 1/2 cup sugar
- 1 (21 oz.) can cherry, strawberry, or blueberry pie filling
Hellmann's Parmesan Crusted Chicken
By toobze
Preheat oven to 425° F. Combine mayonnaise with cheese in medium bowl
- 1/2 cup Hellmann's mayonnaise
- 1/4 cup grated Parmesan cheese
- 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
- 4 tsp. Italian seasoned dry bread crumbs
Irish Car Bomb Cupcakes
By toobze
Start by bringing the Guinness and butter to a simmer
- Cupcakes
- 1 C. of Guinness stout
- 1 C. salted butter
- 3/4 C. unsweetened cocoa powder
- 2 C. all purpose flour
- 2 C. sugar
- 1 1/2 t. baking soda
- 3/4 t. salt
- 2 large eggs
- 2/3 C. sour cream
- Ganache filling
- 9 ounces bittersweet chocolate
- 2/3 C. heavy cream
- 2 T. butter, room temperature
- 2 t. whiskey
- 1 t. vanilla
- Frosting
- 6 cups of confectioner’s sugar
- 1/2 stick salted butter, at room temperature
- 8 ounces Cream cheese
- 2 t. Vanilla
- 2 t. of Baileys
Crustless Bacon and Cheese Quiche
By toobze
Heat oven to 325ºF. Reserve 2 Tbsp
- 5 green onions, chopped, divided
- 1 tomato, chopped, divided
- 12 slices bacon
- 1 cup sliced fresh mushrooms
- 12 eggs
- 1/3 cup light sour cream
- 1 cup reduced fat shredded cheddar cheese
- 1 cup reduced fat shredded mozzarella cheese
Seafood Cioppino
By toobze
Heat 1 tablespoon oil in a large Dutch oven over medium-high heat; swirl to coat
- 2 tablespoons extra-virgin olive oil, divided
- 2 cups vertically sliced onion
- 4 garlic cloves, sliced
- 1 cup dry white wine
- 1 cup organic vegetable broth
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh oregano
- 1/2 teaspoon crushed red pepper
- 1 (35-ounce) can whole tomatoes with basil, rinsed, drained, and coarsely chopped
- 1 (10-ounce) yellowtail snapper fillet, cut into 8 (1-inch) cubes
- 4 sea scallops (about 6 ounces)
- 1/2 teaspoon freshly ground black pepper
- 8 medium peeled and deveined shrimp (about 5 ounces)
- 12 littleneck clams, scrubbed
- 2 tablespoons chopped flat-leaf parsley
- 1 tablespoon fresh lemon juice
Garlic Butter Chicken and Potatoes Skillet
By toobze
1. In a large bowl, combine the chicken strips with soy sauce, olive oil, pepper, and hot sauce
- 1 1/2 lb (650g) chicken breast, cut into strips
- 1 1/2 lb (650g) baby yellow potatoes, quartered
- 1 tablespoon olive oil
- 3 tablespoons butter, divided
- 5 garlic cloves, minced
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh oregano, chopped
- Salt and fresh cracked pepper
- Crushed red chili pepper flakes, optional
- The marinade
- 1/4 cup soy sauce (or coconut amino if you’re strictly paleo)
- 1 tablespoon olive oil
- 1 tablespoon hot sauce (we used Sriracha)
- Fresh cracked pepper
Buffalo Chicken Dip
By toobze
"Five simple ingredients in your slow cooker make this creamy, cheesy, zesty hot dip that tastes just like Buffalo ...
- 2 (10 ounce) cans chunk chicken,drained
- 2 (8 ounce) packages cream cheese,softened
- 1 cup Ranch dressing
- 3/4 cup pepper sauce (such as Frank's Red Hot®)
- 1 1/2 cups shredded Cheddar cheese
- 1 bunch celery, cleaned and cut into 4 inch pieces