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Recipes
Double-Bean Burritos
By Serree
Cook rice according to package directions, omitting salt and fat
- * 1 (3 1/2-ounce) bag boil-in-bag brown rice
- * 1 cup chunky bottled salsa
- * 1 (15-ounce) can black beans, rinsed and drained
- * 6 (10-inch) flour tortillas
- * 6 tablespoons bean dip (such as Frito Lay)
- * 3/4 cup (3 ounces) shredded Monterey Jack
- cheese
- * 1 peeled avocado, cut into 6 slices
- * 12 cilantro sprigs
- * 6 lime wedges (optional)
Tsucan Chicken with White Beans and Wilted Greens
By Serree
Arrange onions, fennel and garlic in bottom of slow cooker
- * 2 cups sliced red onions
- * 1 cup sliced fennel bulb
- * 2 cloves garlic, minced
- * 1 (15-ounce) can white (cannellini) beans, rinsed and drained
- * 1 cup reduced-sodium chicken broth
- * 4 (5-ounce) skinless chicken breast halves (with bone)
- * Salt and freshly ground black pepper
- * 2 tablespoons chopped fresh rosemary leaves
- * 1/2 cup sliced roasted red peppers (from water-packed jar)
- * 4 cups chopped Swiss chard leaves
- * 1 crusty loaf of bread
- * 2 tablespoons olive oil
- * 1 clove garlic
old fashioned Lemonade
By Serree
In a small saucepan bring sugar and water to a boil, add peel and simmer for 5 minutes
- * 1 cup sugar
- * 1 cup water
- * Peel of 1 lemon, cut into strips
- * Juice of 6 lemons
- * Fresh mint sprigs and lemon slices, for garnish
Sloppy Joes
By Serree
Brown the meat and the onion in a large nonstick skillet over medium-high heat for 5 minutes, breaking up the meat ...
- * 1 pound extra-lean ground beef
- * 1 onion, diced
- * 4 cloves garlic, minced
- * 1 jalapeno, minced
- * 1 red pepper, diced
- * 1 can small red beans or pinto beans, preferably low sodium drained and rinsed
- * 1 1/2 cups no-salt-added tomato sauce
- * 2 tablespoons tomato paste
- * 1 tablespoon red wine vinegar
- * 1 tablespoon molasses
- * 1 tablespoon Worcestershire sauce
- * 1 teaspoon mustard powder
- * 3/4 teaspoon salt
- * Freshly ground black pepper
- * 8 whole-wheat burger buns
Prosciutto-Wrapped Chicken with Mashed Cauliflower
By Serree
PREPARE THE CAULIFLOWER MASH: Place a large saucepan over medium high heat
- FOR CAULIFLOWER:
- 1 tablespoon olive oil
- 2 shallots, small diced
- 1 garlic clove, chopped fine
- 2 tablespoons butter
- 4 cups cauliflower florets
- 3 cups whole milk
- 2 tablespoons heavy cream
- Kosher salt and freshly ground black pepper
- FOR CHICKEN AND PAN SAUCE:
- 12 fresh sage leaves
- 4 (6-ounce) organic boneless skinless chicken breasts, pounded slightly
- 4 thin slices high-quality prosciutto
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 shallot, finely diced
- 1/2 cup dry white wine
- 3/4 cup chicken stock
- 2 tablespoons lightly packed fresh flat leaf parsley, finely chopped
tortellini and bean soup
By Serree
In large pot, heat oil over medium heat
- 3 Tbs EVOO
- 1 med onion, chopped
- 1 clove garlic, crushed
- 1 Cup chopped tomatoes, drained
- 8 Cups Chicken broth
- 1 Tsp dried oregano
- 1 Tsp dried basil
- 3 cans black beans, drained
- 2 Tbs rice vinegar
- black pepper to taste
- 12 oz fresh or frozen tortellini
Hot Cranberry Cider
By Serree
put the sugar, cinnamon sticks and cloves in basket of a large coffee percolator
- 1/4 cup packed brown sugar
- 3 cinnamon sticks
- 1 Tbs whole cloves
- 8 cups cranberry juice
- 6 cups apple juice
cheesy mac n' rib
By Serree
Beat butter and mayonnaise in a mixer until well blended, scraping down the sides of bowl to ensure complete mixing
- 8 slices buttermilk bread
- 8oz soft unsalted butter
- 6oz mayonnaise
- 4 cups of favorite Mac and cheese
- 2 yellow onions, sliced into 1/4 inch strips
- 3 Tbs butter
- 2 cups pulled pork
- 1 cup favorite BBQ sauce
- 12 slices sharp cheddar
Macaroni and cheese cassarole
By Serree
1. heat oven to 400 degrees
- 5 Tb butter
- 1 lb elbow macaroni
- 1/2 cup all-purpose flour
- 6 cups whole milk
- 2 cups grated gruyere (8 oz)
- 1 1/2 cup grated cheddar (6 oz)
- 1/4 Tsp cayenne pepper
- Kosher salt
creamy Wild Rice-and-Mushroom Soup
By Serree
1. Using a food processor, soak the dried mushrooms in 1 cup of chicken broth for 10 min
- 1oz dried mushrooms
- 6 cups chicken broth
- 3 Tb EVOO
- 6 carrots, coarsely chopped
- 1 onion, coarsely chopped
- 2 Tb chopped fresh sage
- salt
- pepper
- 6 oz box long-grain and wild rice mix
- 3/4 lb white mushrooms sliced
- 1 skinless boneless chicken breast
- 1/2 cup heavy cream