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Recipes
Slow Cooker Applesauce
By kristentirrell
1. Peel, core and chop the apples
- 8 medium apples (Use a combination of Golden Delicious, Honey Crisp, Fuji, Gala, etc.) (I filled the crockpot, using about 20 small apples)
- 1 strips of lemon peel - use a vegetable peeler
- 1 tsp fresh lemon juice
- 3 inch cinnamon stick
- 5 tsp light brown sugar (unpacked) - or agave
Lemon Ricotta Parmesan Pasta with Spinach & Grilled Chicken
By kristentirrell
Lemon ricotta parmesan pasta with spinach and grilled chicken is a delicious combination of flavors that will have
- 1 pound grilled chicken breasts, sliced into strips*
- 1 pound dry linguine, fettucine or spaghetti
- Salt and freshly ground black pepper
- 1 cup reserved pasta water
- 6 ounce fresh baby spinach, steamed just until beginning to wilt
- 2 tablespoon extra virgin olive oil
- 1 1/2 teaspoon lemon zest
- 2 tablespoon lemon juice
- 1 1/2 cups part skim ricotta
- 1/2 cup finely shredded parmesan, plus more for serving
Pizza Dough
By kristentirrell
In a bowl, combine the flour and yoghurt and bring together to form a ball
- 1 cup self raising flour
- 1 cup of Greek or natural yoghurt
- Extra flour for dusting the board
Instant Pot Veal Osso Bucco
By kristentirrell
Place the flour mixture onto a large plate and dredge the veal shanks in it so both sides are fully coated Add t...
- 3-4 lbs of bone-in veal shanks, each cut about 1.5″ thick (many markets sell it this way, but if not, ask the butcher to do it)
- 1/2 cup of flour with a few pinches of salt and pepper mixed into it, for dredging the veal shanks
- 1/4 cup of extra virgin olive oil
- 2 tbsp (1/4 stick) of salted butter
- 2 carrots, peeled and sliced into 1/4″ discs
- 2 stalks of celery, sliced into 1/4″ pieces
- 1 yellow onion, diced
- 1 cup of white wine (like a Chardonnay or Sauvignon Blanc, or you can use white cooking wine if you only have that)
- 1 cup of chicken broth (I used 1 tsp of Chicken Better Than Bouillon + 1 cup of water)
- 1 can of diced tomatoes
- 1 tbsp of tomato paste
- 1 tsp of seasoned salt
- 1 tsp of dried thyme
- 1 tsp of dried rosemary
- 1 bay leaf
- 3 tbsp of cornstarch + 3 tbsp of water, to make a slurry
- Gremolata topping (optional)
- Zest of 1 lemon (meaning we’re only using the skin of the lemon and not the lemon itself)
- 3 cloves of crushed garlic (or 2 tbsp of crushed garlic)
- 1/2 cup of fresh Italian (flat-leaf) parsley, chopped
- 1 tsp of extra virgin olive oil
- 1/4 tsp of salt
Deviled Chicken Breasts
By kristentirrell
Preheat oven to 400°. On a paper plate, combine breadcrumbs, thyme, salt and pepper
- 1/4 cup Panko (Japanese bread crumbs) or other plain dry breadcrumbs
- 1 teaspoon dried thyme, crumbled
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 4 tablespoons mayonnaise
- 1 tablespoon Dijon Mustard
- 4 boneless, skinless chicken breasts
- 1 tablespoon vegetable oil
Shrimp Quesadillas
By kristentirrell
Heat 1 tablespoon oil in a large skillet or pan
- 1 pound uncooked medium shrimp peeled and deveined
- 1 tablespoon olive oil
- 1/2 cup onion chopped
- 1/2 cup bell pepper chopped
- 2 cloves garlic minced
- 2 tablespoons taco seasoning or 1 tablespoon chili powder and 1/2 teaspoon EACH garlic powder, onion powder, dried oregano, paprika, ground cumin, salt, black pepper
- 1-2 cups melting cheese mozzarella, cheddar, Mexican blend or Monterey Jack
- 6-8 Medium flour tortillas
Mini Corn Dogs
By kristentirrell
1. Spray the wells of a mini muffin pan with cooking spray
- 1-8.5 oz. box of Jiffy Corn Muffin Mix
- 1 egg, slightly beaten
- 1/3 cup skim milk
- 1 TBS honey
- 4 Oscar Mayer Turkey Hot dogs, each cut into 5 pieces
Eggplant - How to Bread and Freeze
By kristentirrell
Cut the eggplant to your desired thickness
- 2 eggplants
- 3/4 cup flour
- 2 eggs
- 2 cups breadcrumbs
- Canola oil
Dill Pickle Dip
By kristentirrell
Take the cream cheese and let it soften at room temperature for an hour
- 32 oz Jar of claussen pickles, diced
- 1/3 cup of the pickle juice reserved from the jar
- 1/2 cup of a red onion, diced
- Two 8 oz bricks of cream cheese
- 1 tbsp of crushed garlic
- 2 tsp of black pepper
- 2 tsp of Old Bay seasoning
- Pretzel chips, for dipping
Slow Cooker Chicken Burrito Bowl
By kristentirrell
Place chicken breasts in slow cooker
- 1 pound boneless skinless chicken breasts
- 2 tablespoons of olive oil
- 3 teaspoons of onion powder
- 2 teaspoons of garlic powder
- 3 teaspoons of chili powder
- 2 teaspoons of cumin
- 1 teaspoon of kosher salt and freshly ground pepper to taste
- 3 cups of low-sodium chicken broth
- 1 15 oz can of diced tomatoes drained
- 1 14 oz can of black beans drained and rinsed
- 2 3/4 cups of instant whole grain brown rice
- 1 1/2 cups of shredded colby jack cheese