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Recipes
Buffalo Chicken Panini
By Shelly17
http://www.myrecipes.com/recipe/buffalo-chicken-panini-10000002012804/
- 1/4 cup hot pepper sauce, divided
- 1 pound chicken breast tenders
- 1/2 cup (2 ounces) crumbled blue cheese
- 6 tablespoons canola mayonnaise
- 8 (1-ounce) slices white or sourdough bread
Tequila Touchdown
By Shelly17
1. Pour orange juice, tequila, and lemon juice into a large pitcher
- 2 cups orange juice
- 1 cup tequila (8 ounces)
- 6 tablespoons fresh lemon juice (from about 2 lemons)
- 1 1/2 ounces grenadine
- Ice, for serving
- 3 cups club soda
- 8 strips lemon zest, for garnish
Savory Herb and Sausage Stuffing with Tangy Granny Smith Apples
By Shelly17
From Pepperidge Farm website
- 8 tbsp. butter (1 stick)
- 2 medium Granny Smith apples, coarsely chopped
- 3/4 lb. sweet Italian pork sausage, casing removed
- 1 large onion, chopped (about 1 cup)
- 2 stalks celery, chopped (about 1 cup)
- 4 cups Swanson® Chicken Broth (Regular, Natural GoodnessTM or Certified Organic)
- 1 bag (14 ounces) Pepperidge Farm® Herb Seasoned Stuffing
- 2 cups Pepperidge Farm® Whole Grain Seasoned Croutons
- 1/2 cup chopped fresh sage leaves
- 1 egg, beaten
- Vegetable cooking spray
Dip - Creamy Spinach and Feta
By Shelly17
Place yogurt, feta cheese, cream cheese, sour cream, and crushed garlic clove in a food processor; process until sm...
- 6 ounces nonfat Greek yogurt
- 3/4 cup crumbled feta cheese
- 2 ounces 1/3-less-fat cream cheese, softened
- 1/4 cup low-fat sour cream
- 1 garlic clove, crushed
- 1 1/2 cups finely chopped fresh spinach
- 1 tablespoon fresh dill
- 1/8 teaspoon black pepper
Malted-Milk Cremes Brulees
By Shelly17
Creamy malted-chocolate custard is topped with crunch to encompass everything you love about the movie-theater favo...
- 2 cups heavy cream
- 2 1/2 ounces milk chocolate, chopped
- 2 tablespoons malted-milk powder
- 4 large egg yolks
- 1/4 cup plus 4 teaspoons sugar
- Salt
Roast Pork with Fennel, Chiles, and Olives
By Shelly17
1. Rub pork all over with salt
- 3 pounds boneless pork loin, tied
- 2 teaspoons coarse salt, plus more for vegetables
- 2 teaspoons whole fennel seeds
- 2 teaspoons whole coriander seeds
- 1 teaspoon black peppercorns, plus freshly ground pepper
- Extra-virgin olive oil
- 2 large fennel bulbs, halved through core and cut into 1/2-inch wedges
- 8 fresh medium-hot chiles, such as Italian cherry peppers, halved or whole
- 1 cup mixed olives (with pits)
Grilled Stuffed Portobello Mushrooms
By Shelly17
Grill the mushrooms stem sides down first, so that when they've turned they'll be in the right position to be fille...
- 2/3 cup chopped plum tomato
- 1/4 cup (1 ounce) shredded part-skim mozzarella cheese
- 1 teaspoon olive oil, divided
- 1/2 teaspoon finely chopped fresh or 1/8 teaspoon dried rosemary
- 1/8 teaspoon coarsely ground black pepper
- 1 garlic clove, crushed
- 4 (5-inch) portobello mushroom caps
- 2 tablespoons fresh lemon juice
- 2 teaspoons low-sodium soy sauce
- Cooking spray
- 2 teaspoons minced fresh parsley
Spicy Chicken-Rice Bowl
By Shelly17
If you want this dish hotter, add more red curry paste
- 1 1/2 cups uncooked long-grain rice
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 1 1/4 cups chicken broth
- 1/2 cup milk
- 1/2 cup light coconut milk
- 3 tablespoons red curry paste
- 2 tablespoons fresh lime juice
- 2 teaspoons grated fresh ginger
- 1/2 teaspoon salt
- 1 Savory Baked Chicken, shredded (about 3 cups)
- 1 1/2 cups fresh steamed green beans, cut into 1-inch pieces
- 1/2 red bell pepper, cut into thin strips
- 1/4 cup chopped fresh cilantro
- Lime wedges
Chocolate-Caramel Cookie Bars
By Shelly17
1. Preheat oven to 350 degrees
- For the Crust:
- 4 1/2 ounces (9 tablespoons) unsalted butter, room temperature, plus more for parchment
- 1/4 cup packed light-brown sugar
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon table salt
- For the Chocolate Caramel:
- 10 1/2 ounces milk chocolate, chopped (2 cups)
- 1 1/2 cups granulated sugar
- 1/4 cup water
- 3 ounces (6 tablespoons) unsalted butter
- 1 cup heavy cream
- 1/2 teaspoon table salt
- 1 tablespoon sea salt, preferably fleur de sel
Butternut Mac and Cheese (Pioneer Woman)
By Shelly17
Cook the macaroni until al dente
- 12 ounces, weight Macaroni
- 1/2 whole Butternut Squash
- Olive Oil, For Drizzling
- 2 whole Yellow Onions, Sliced
- 8 Tablespoons Butter
- 2 Tablespoons Flour
- 2 cups Whole Milk
- Salt And Pepper
- 2 cups Grated Sharp Cheddar
- 1/2 cup Seasoned Breadcrumbs