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Recipes
Maple Pecan Frosting
By peridot728
This all-butter Maple Pecan Buttercream Frosting is great for any fall cake or cupcake
- Serves Makes enough to frost 1 double layer cake, or 24 cupcakes
- 3/4 cup finely chopped pecans, toasted
- 1 cup (2 sticks) salted butter
- 3 cups powdered sugar
- 1/4 cup real maple syrup (I used Grade A)
- 1 teaspoon maple extract
- 1/8 teaspoon salt, or to taste
Savory Peach Chicken
By peridot728
Heat the oil in a large skillet over a medium-high heat
- 1 tablespoon canola oil
- 4 skinless, boneless chicken breasts, about 1 1/4 pounds 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons brown sugar
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1/4 cup orange juice
- 1 teaspoon freshly grated ginger
- 2 cloves garlic, minced
- 1/2 cup low-sodium chicken broth
- 4 large firm-ripe peaches, cut into 1/4-inch slices, or 2 (10-ounce) packages frozen peaches, (about 4 1/2 cups)
- 2 tablespoons sliced almonds
Stuffed Taco Chicken
By peridot728
Preheat your oven to 375 degrees
- 1 package 20 ounces Gold'n Plump Boneless Skinless Chicken Breast Fillets
- 4 ounces cream cheese room temperature
- 1 TBSP taco seasoning
- 1-1/2 cups shredded cheddar cheese divided
- 1 TBSP vegetable oil
- 1/2 cup salsa
- sliced olives and diced jalapeños optional
OVEN-FRIED FISH WITH NOT-SO-MUSHY SPRING PEAS
By peridot728
Baking fish with breadcrumb coating is as tasty as fried without the calories
- 1 1/2 cups panko breadcrumbs
- 6 tablespoons butter, 4 tablespoons melted
- A couple tablespoons chopped fresh thyme
- A couple tablespoons finely chopped chives
- 1 tablespoon Old Bay Seasoning or Szeged fish rub (about a palmful)
- 1 tablespoon onion powder (about a palmful)
- 1 tablespoon garlic powder (about a palmful)
- 1 lemon or lime, zested
- 1 1/2 - 2 pounds cod from the thickest part of the fillet--cut into 8 rectangles, rinsed and dried
- Salt and pepper
- 2 extra-large egg whites
- 1 cup packed flat-leaf parsley
- 1/2 cup packed fresh mint leaves
- 3 cups fresh or thawed frozen organic peas, gently dried on a towel
- 1 tablespoon extra virgin olive oil (EVOO)
- 2 large shallots, finely chopped
- 2 cups chicken stock
- Malt vinegar, for serving
Special Fried Rice (Rachael Ray)
By peridot728
Bring water to a boil. Add rice, reduce heat, cover and cook over medium low heat until tender, 15 to 18 minutes
- 2 3/4 cups water
- 1 1/2 cups white rice
- 3 tablespoons vegetable or wok oil, 3 turns of the pan
- 2 eggs, beaten
- 2 cloves garlic, chopped
- 2 inches fresh ginger, minced or grated
- 1/2 cup shredded carrots, available in pouches in produce section, a couple of handfuls
- 1 small red bell pepper, diced 4 scallions, thinly sliced on an angle
- 1/2 cup frozen peas
- 1/3 cup Tamari, dark aged soy sauce
One-Pot Creamy Chicken and Tortellini
By peridot728
1 Rub chicken with Italian seasoning, pepper flakes and salt
- 1 1
- package (20 oz) boneless skinless chicken breasts, cut in 1-inch pieces
- 1 1
- tablespoon Italian seasoning
- 1/2 1/2
- teaspoon crushed red pepper flakes
- 1/4 1/4
- teaspoon salt
- 2 2
- tablespoons butter
- 1 1
- carton (32 oz) Progresso™ chicken broth
- 1/2 1/2
- cup heavy whipping cream
- 1 1
- package (20 oz) refrigerated cheese tortellini
- 1 1
- cup Cascadian Farm™ frozen organic garden peas, thawed (from 10-oz bag)
- 1/2 1/2
- cup shredded Parmesan cheese
- 1/4 1/4
- cup finely shredded fresh basil leaves
David's Baked Corn Casserole (David Venable QVC)
By peridot728
Preheat the oven to 350°F
- 1 box corn muffin mix
- 1 (14-oz) can creamed corn
- 2 cups fresh corn, cut from the cob OR 1 (14-oz) can whole kernel corn, drained
- 1 stick butter, softened
- 1 cup sour cream
- 1 egg
- 1/2 cup red peppers, diced (optional garnish)
- 1/2 cup green peppers, diced (optional garnish)
Roasted Garlic Mashed Potatoes (Pioneer Woman)
By peridot728
Preheat the oven to 350 degrees F
- 5 pounds russet or Yukon gold potatoes, peeled and rinsed
- 1 1/2 sticks regular salted butter, plus more for dotting
- 8 ounces cream cheese, softened
- 1/4 cup or so half-and-half
- A splash heavy cream
- Salt and black pepper
- 3 to 5 heads roasted garlic
Baked Chicken Tacos (Easy, Spicy, Perfect)
By peridot728
Preheat oven to 400F. Spray a 9x13 baking dish with nonstick spray
- 1 tablespoon olive oil
- 1/2 pound cooked chicken shredded (I used cooked Rotisserie chicken)
- 1 ounce Spicy Taco Seasoning
- 1/2 cup onion diced
- 1 14.5 diced tomato 14.5 ounce, fully drained
- 1 4.5 Chopped Green Chiles 4.5 ounce, fully drained
- 10 Stand and Stuff Taco Shells I used Old El Paso
- 8 1/2 Refried Beans 1/2 can
- 2 cups Mexican Blend Cheese shredded
- TOPPINGS SUCH AS OLD EL PASO SLICED JALAPENOS, SOUR CREAM, SALSA, CHOPPED CILANTRO, SHREDDED LETTUCE, OR ANY OF YOUR FAVORITE TACO TOPPINGS!
Crispy Chickpeas (Giada)
By peridot728
Position an oven rack in the center of the oven and preheat to 350 degrees F
- Vegetable oil cooking spray
- 2 15 -ounce cans chickpeas, drained and rinsed
- 2 tablespoons extra-virgin olive oil
- 1 to 2 teaspoons smoked sea salt