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Recipes
Brussel Sprouts with Pistachios (Trisha Yearwood)
By peridot728
In a large skillet, heat the olive oil over medium heat
- 1 tablespoon olive oil
- 1 pound Brussels sprouts, trimmed and halved
- 1 shallot, finely chopped
- 1 teaspoon finely grated lemon zest plus 2 tablespoons juice
- 1/2 cup shelled pistachios, finely chopped
- Sea salt, for sprinkling
WATERMELON JUICE
By peridot728
Combine watermelon, ice, honey, and black pepper in a blender
- 2 2 2 cups chopped seeded watermelon
- 1 1 1 cup crushed ice
- 2 2 2 teaspoons honey
- 1 1⁄4 1⁄4 teaspoon black pepper
- Sprig Sprig of fresh mint (optional garnish)
Chicken Rotini Salad
By peridot728
Cook pasta according to package directions; during last 1 minute of cooking, add green beans and zucchini to pasta ...
- 6 cups (16 oz) Rotini or Rotelle, uncooked
- 1-1/2 cups fresh green beans, cut into 1/2 inch lenghts
- 1-1/2 cups zucchini, cut into 1/2 inch pieces
- 1 cup (8 oz can) chick peas, drained
- 1 cup chopped red onion
- 3/4 cup sliced celery
- 2/3 cup chopped ripe olives
- 1/3 cup EACH chopped sweet green and red pepper
- 1/2 cup grated Parmesan cheese
- 1-1/2 cups reduced fat or regular Italian salad dressing
- 2 tablespoons fresh lemon juice
Ground Bacon Cheeseburger (For Vitamix)
By peridot728
1. Place onions into the Vitamix container and secure lid
- 3 PCS onion quarters
- 6 PCS cubed meat (slightly frozen)
- 6 PCS 1” pc of bacon (frozen)
- 2 PCS 1" cube cheddar cheese
Sweet Turkey Meatballs or Burgers (Vitamix)
By peridot728
First, place empty container on base with lid and select Variable 3
- 1/4 yellow onion
- 1 medium carrot, cut in thirds
- 3 pieces wide celery stalk, 2" long
- 1/2 slice whole wheat bread
- 1/2 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 12 oz turkey breast, cut into 1" pieces and lightly frozen
Chicken a la King (Rachael Ray)
By peridot728
Place a large, deep-sided skillet over medium-high heat with EVOO, 2 turns of the pan
- 3 ribs celery, thinly sliced on bias
- 1 large onion, finely chopped
- 2 carrots, thinly sliced on bias
- 1 fresh bay leaf
- Salt and pepper
- 1/2 red bell pepper, thinly sliced into strips
- 3 tablespoons butter
- 3 heaping tablespoons all-purpose flour
- 1/2 cup white wine
- 2 1/2 cups chicken stock
- 1/2 cup heavy cream
- 4 boneless, skinless chicken breasts, cut into bite-size pieces
- 1/2 pound thin asparagus, cut into 1-inch pieces on a long angle
- 1 cup frozen peas
- 2 tablespoons fresh tarragon, chopped
- 2 packages (4 to 6 each) puff-pastry shells
- 1 can fried thin Chinese noodles (or leftovers from your last Chinese takeout)
- 2 tablespoons chives, finely chopped
Chocolate Peanut Butter Cup Cookies
By peridot728
Preheat the oven to 350 degrees F
- One 16.5-ounce package refrigerated peanut butter cookie dough
- 1 bag of 24 miniature chocolate-peanut butter cups
- Special equipment: mini muffin pan
Chicken Fajita Pasta
By peridot728
In a large skillet, add olive oil over medium heat
- 1 tablespoon olive oil SAVE $
- 1 lb. chicken breast, sliced thin
- 1 packet Old El Paso™ taco seasoning mix chicken
- 1/4 cup water SAVE $
- 1/2 red bell pepper, sliced thin
- 1/2 green bell pepper, sliced thin
- 1/2 yellow bell pepper, sliced thin
- 1/2 red onion, sliced thin
- 1/2 lb. spaghetti (1/2 of a 16 oz. box)
- 4 oz. cheddar cheese, grated
- Salt and pepper
Ricotta Cappuccino (Giada)
By peridot728
Place the sugar in a food processor
- 1/2 cup sugar
- 1/2 vanilla bean
- 1 (15-ounce) container ricotta cheese
- 1/2 tablespoon instant espresso powder
- 1 (3-inch) biscotti, crushed Pinch ground cinnamon
- Pinch cocoa powder
Chicken Francese (Tyler Florence)
By peridot728
Directions Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them
- 4 skinless, boneless, chicken breasts (about 11/2 pounds)
- All-purpose flour, for dredging
- Kosher salt and freshly ground black pepper
- 4 large eggs
- 3 tablespoons water
- 1/4 cup extra-virgin olive oil
- 1/2 lemon, with rind, cut in thin rounds
- 1/2 cup dry white wine, such as Pinot Grigio
- 1 cup chicken broth
- 1/2 lemon, juiced
- 2 tablespoons unsalted butter
- 1/4 cup chopped flat-leaf parsley