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Recipes
Classic Lemon Bars
By peridot728
These classic homemade lemon bars have a tangy lemon filling and a sweet shortbread crust! These are the perfect Ea
- CRUST:
- 1/2 cup butter, melted
- 1 cup plus 2 Tbsp all purpose flour
- 1/4 cup powdered sugar
- 1/8 tsp salt
- FILLING:
- 3 eggs
- 1-1/2 cups sugar
- 1 Tbsp lemon zest
- 1/2 cup lemon juice, freshly squeezed
- 1/2 tsp baking powder
- 1/2 cup flour
- TOPPING:
- Powdered sugar
- Lemon slices
Apricot-Ancho Barbecue Glaze (Vitamix)
By peridot728
Sauté the bacon in a large sauté pan over medium heat until almost crisp, about 4 minutes
- 6 strips bacon, chopped
- 1-1/2 cups small yellow onion, diced
- 1 Tbsp minced garlic
- 3/4 cup ketchup
- 3/4 cup orange juice
- 3/4 cup dark brown sugar, packed
- 1/4 cup malt vinegar
- 2 ancho chiles, diced
- 1 tsp paprika
- 1 tsp dry mustard
- 1 tsp Tabasco sauce
- 1 tsp cayenne pepper
- 2 tsp salt
- 1 tsp ground black pepper
- 1 cup canned, drained apricots or fresh
Chicken Tortilla Casserole (Pioneer Woman)
By peridot728
Cook the rice according to the package directions
- 1 1/2 cups rice
- 4 tablespoons olive oil
- 3 cups diced tomatoes (5 to 7 tomatoes, depending on size)
- 3 cloves garlic, minced
- 1 large onion, diced
- 4 teaspoons chili powder
- 2 teaspoons paprika
- 2 teaspoons cumin
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- Kosher salt and freshly ground black pepper
- One 15-ounce can pinto beans, drained and rinsed
- One 15-ounce can kidney beans, drained and rinsed
- One 16-ounce jar salsa verde
- 12 to 18 flour tortillas (or corn tortillas), depending on size
- One 11-ounce can corn, drained
- 1 1/2 pounds grated Cheddar jack cheese
- 1 recipe Enchilada Sauce, or 2 cups store-bought red enchilada sauce
- Sour cream, for serving
- Chopped fresh cilantro, for serving
Pumpkin Apple Bisque (Jill Bauer QVC)
By peridot728
In a large pot, cook the bacon until crisp
- Preparation:
- 4 slices bacon, diced
- 2 Tbsp butter
- 4 red apples, diced (like McIntosh)
- 1 carrot, chopped
- 1 onion, chopped
- 1 celery rib, chopped
- 1 garlic clove, minced
- 1/4 cup white wine
- 1/2 cup apple cider
- 2 quarts chicken stock
- 2-1/2 cups canned pumpkin
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- 1 cup cream
- Sour cream (optional garnish)
- Fresh chives (optional garnish)
BAKED CHOCOLATE DONUTS
By peridot728
THESE CHOCOLATE DONUTS COME TOGETHER QUICKLY AND BAKE IN NO TIME FOR AN EASY, RICH, CHOCOLATEY TREAT
- Donuts:
- Oil for brushing
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup sour cream
- ¼ cup canola oil
- 1 egg
- ½ tbsp milk
- Glaze:
- 1½ cups powdered sugar
- ¼ cup unsweetened cocoa powder
- ¼ cup milk
- 1 tsp vanilla
Orzo with Cherry Tomatoes, Feta and Mint
By peridot728
Perfect warm or chilled. Serve this Orzo Tomato Feta and Mint side dish with your favorite roasted chicken recipe
- 1 pound orzo
- 1/2 cup extra-virgin olive oil
- 1 medium shallot, finely chopped
- 1 clove garlic, peeled and smashed
- 2 pints cherry tomatoes, quartered
- 1 cup crumbled feta
- 1 cup arugula
- 1/2 cup chopped fresh mint
- 3 tablespoons white balsamic vinegar
- 1 1/4 teaspoons kosher salt, plus for the pasta water
- 1/4 teaspoon freshly ground black pepper
Peach Crisp
By peridot728
Peach crisp served with a scoop of vanilla ice cream on top, on a white plate with a spoon
- For the crumb topping:
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Servings: 5
- Author: Lauren Allen
- 1/2 cup flour
- 1/2 cup old fashioned oats
- 1/2 cup brown sugar
- 1/2 tsp baking powder
- 1/4 tsp ground cinnamon
- dash of nutmeg
- dash of salt
- 1/3 cup cold unsalted butter , diced into small chunks
- For the Peach filling:
- 3-1/2 lbs peaches (about 6-8) peeled, cored and sliced about 3/4" in thick
- 1/4 cup sugar
- 2 Tbsp flour
- 2 tsp lemon juice
- 1/2 tsp vanilla
- Dash of salt
- Dash of cinnamon
Oven Fried Chicken
By peridot728
Preheat oven to 375 degrees F
- 1/2 sleeve (about 20) whole-grain salted crackers, pulsed in a food processor until fine (about 1/2 cup)
- 2 1/2 cups corn flakes, pulsed in a food processor to fine crumbs (about 1/2 cup)
- 2 tablespoons sesame seeds
- 3/4 teaspoon cayenne pepper 1/2 teaspoon garlic powder
- 2 egg whites
- 1 cup lowfat, plain yogurt
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- Olive oil cooking spray
- 4 medium sized skinless chicken breasts and 4 skinless chicken thighs, rinsed and patted dry (about 3 1/2 pounds chicken)
Chicken Tetrazzini (Giada)
By peridot728
Preheat the oven to 450 degrees F
- 9 tablespoons butter
- 2 tablespoons olive oil
- 4 boneless skinless chicken breasts
- 2 1/4 teaspoons salt
- 1 1/4 teaspoons freshly ground black pepper
- 1 pound white mushrooms, sliced
- 1 large onion, finely chopped
- 5 cloves garlic, minced
- 1 tablespoon chopped fresh thyme leaves
- 1/2 cup dry white wine
- 1/3 cup all-purpose flour
- 4 cups whole milk, room temperature
- 1 cup heavy whipping cream, room temperature
- 1 cup chicken broth
- 1/8 teaspoon ground nutmeg
- 12 ounces linguine
- 3/4 cup frozen peas
- 1/4 cup chopped fresh Italian parsley leaves
- 1 cup grated Parmesan
- 1/4 cup dried Italian-style breadcrumbs
EASY CROCKPOT DOG FOOD
By peridot728
DIY dog food can easily be made right in the slow cooker
- 2-1/2 pounds ground beef
- 1-1/2 cups brown rice
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1-1/2 cups chopped butternut squash
- 1-1/2 cups chopped carrots
- 1/2 cup peas, frozen or canned