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Recipes
Basic Vinaigrette Dressing
By McLean
Place all ingredients in a medium bowl
- 1 cup olive oil
- 1/4 cup white vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Grilled Summer Veggies
By McLean
Preheat grill to high heat
- 1 red bell pepper, seeded and cut into 1-inch strips
- 1 green bell pepper, seeded and cut into 1-inch strips
- 2 yellow squash, cut into sticks
- 1 zucchini, cut into sticks
- 1 tablespoon olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Skillet Pork Chops and Tomato Rice
By McLean
Brown pork chops in oil. Remove; saute onion and green pepper in oil
- 6 pork chops
- 1/2 cup water
- 2 Tbs. oil
- 1 cup rice
- 1/2 cup chopped onion
- 3/4 tsp. salt
- 1/4 cup chopped green pepper
- dash of pepper
- 1 (16 oz) can of diced tomatoes
- 1 1/2 cup shredded Monterey Jack cheese
Baked Ham, Honey Glazed
By McLean
"This ham tastes very much like the famous honey baked ham but costs much less, and there's no need to fight the cr...
- 1 (5 pound) ready-to-eat ham
- 1/4 cup whole cloves
- 1/4 cup dark corn syrup
- 2 cups honey
- 2/3 cup butter
Butternut Squash and Leek Soup
By McLean
Preheat oven to 350 degrees
- 4 1/2 pounds butternut squash, halved lengthwise
- 5 tablespoon unsalted butter
- 4 large leeks, white and tender green parts, coarsely chopped
- 7 fresh thyme sprigs or 1 teaspoon dried
- 5 cups chicken stock
- 1 14 teaspoons salt
- 1/2 teaspoon freshly ground pepper
- 1/2 cup sour cream
- 3 about 3 tablespoons chopped chives
- 8 slices of bacon, fried crisp, crumbled
Caprese Salad recipe - Canadian Living
By McLean
Celebrate Italy's Tricolore flag with this salad's red plum tomatoes, green basil leaves and white mozzarella chees...
- 1-1/3 cups lightly packed fresh basil leaves
- 1/4 cup extra-virgin olive_oil
- 4 tsp balsamic_vinegar
- Pinch each salt and pepper
- 1 pkg (340 g) mozzarella ball
- 4 tomatoes, preferably plum
- 1/4 cup thinly sliced red onion (optional)
Baked Busy-Day Pork Chops
By McLean
Place milk in a shallow bowl
- 1/4 cup fat-free milk
- 1/4 cup grated Parmesan cheese
- 1/4 cup seasoned bread crumbs
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon pepper
- 4 boneless pork loin chops (4 ounces each)
- Cooking spray
Tomato Soup & Grilled Cheese Croutons
By McLean
Tomato Soup 1. In a large pot or Dutch oven such as Le Creuset, heat the olive oil over medium heat
- Grilled Cheese Croutons:
- 3 tablespoons good olive oil
- 3 cups yellow onions, chopped (2 onions)
- 1 tablespoon minced garlic (3 cloves)
- 4 cups chicken stock, preferably homemade
- 1 (28-ounce) can crushed tomatoes, preferably San Marzano
- Large pinch of saffron threads
- Kosher salt and freshly ground black pepper
- 1/2 cup orzo
- 1/2 cup heavy cream
- 4 (1/2-inch-thick) slices country white bread
- 2 tablespoons unsalted butter, melted
- 4 ounces Gruyere cheese, grated
Salt and Pepper Crusted Eye of the Round Roast
By McLean
In a large resealable plastic bag, combine oil, onion, and garlic; close tightly and shake to mix well
- 1/3 cup vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 -1/2 to 3 lb. beef eye of the round roast
- 4 cups kosher salt
- 2 tablespoons coarse black pepper
- 1 cup water
Bouillon Rice
By McLean
Combine all ingredients in greased casserole and bake at 325 degrees for 45 minutes
- 1 cup raw rice
- 1 can bouillon or consomme soup
- 1 can water
- 1 stick butter
- 1 tablespoon onion flakes
- 1 can slice mushrooms