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Recipes
CAJUN GUACAMOLE SHRIMP CUPS
By mmflagg
Preheat oven to 350 degrees F
- 24 wonton wrappers
- 1 lb raw shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 tablespoon cajun seasoning
- 1 1⁄2 cups Wholly Guacamole for filling wonton wrappers
- 1 tablespoon chopped cilantro
- salt and pepper
Wine and Cheese Bread
By mmflagg
Early in day or a day ahead: In a large bowl combine sugar, yeast, 2 cups flour, and 1 tsp salt
- 3 TBSP sugar
- 1 package active dry yeast
- 5 1/4 about 5 1/4 cups all purpose flour
- 1 tsp salt
- 2 cups water
- 3 TBSP butter
- 2 tsp minced chives
- 3/4 tsp basil
- 1 egg slightly beaten
Bacon Wrapped Scallops v2
By mmflagg
Preheat oven to 425 degrees F
- 3/4 pound bacon
- 1 pound sea scallops, rinsed and patted dry
- 1 cup ketchup
- 1/3 cup packed light brown sugar
- 1/2 cup white vinegar
Chicken and Dumplings
By mmflagg
Remove meat from skin and bones and set aside in refrigerator
- *1 Costco rotisserie chicken meat removed from bones and skin
- 10 cups water
- 1 TBSP whole peppercorns
- 2 bay leaves
- 2 garlic cloves , whole
- 1/2 large onion, very rough chop
- 3 TBSP Better the Bouillon
- 1 26 oz box chicken STOCK
- DUMPLINGS
- 2 cups Bisquick
- 2 cups flour
- 2 tips dried parsley
- 1/4 tsp coarse Kosher salt
- 1/2 tsp pepper
- 1 1/2 cups water
- flour for dusting
Shrimp Scampi Pasta with Asparagus
By mmflagg
Shrimp Scampi Pasta with Asparagus has a lemon garlic and herb sauce that packs so much fresh and amazing flavor
- 1/2 lb spaghetti
- 1 lb or 1 bundle asparagus, rinsed
- 3 Tbsp butter divided
- 3 Tbsp olive oil divided
- 4 cloves garlic minced (about 1 1/2 Tbsp)
- 1 lb large shrimp peeled and deveined (16-20 or 21-25 count)
- Sea Salt and Pepper
- 1/4 cup fresh lemon juice from 1 large or 2 small lemons
- 1/3 cup fresh parsley finely chopped
- 1 Tbsp grated lemon zest
- Grated parmesan to serve
Grilled California Avocado Chicken
By mmflagg
In a medium sized bowl whisk the balsamic vinegar, honey, garlic, olive oil, italian seasoning, and salt and pepper
- 3/4 cup balsamic vinegar
- 1/4 cup honey
- 3 cloves garlic, minced
- 2 Tablespoons olive oil
- 2 teaspoons italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 boneless skinless chicken breasts
- 4 slices mozzarella cheese
- 2 avocados, diced
- 3 roma tomatoes, diced (any tomato will work)
- 1/4 cup fresh chopped basil
- salt and pepper
- balsamic vinegar for drizzling (optional)
CHICKEN ROLLS WITH ASPARAGUS AND MOZZARELLA
By mmflagg
Sautee asparagus in olive oil until bright green
- 4 chicken cutlets, pounded thin and evenly
- 1 bunch of asparagus
- 1 tsp. olive oil
- part-skim mozzarella cheese
- non-stick cooking spray
- salt and pepper, for seasoning meat
- whole wheat bread crumbs
Peanut Butter Honey Brownies
By mmflagg
Preheat oven to 350°F. Grease 8 or 9-inch square pan
- 3/4 cup creamy peanut butter
- 1/2 cup honey
- 1 (15.5 oz) pkg Fudge Supreme Chocolate Chunk Premium Brownie Mix
- 1/4 cup butter or margarine, melted
- 3 tablespoons water
- 1 egg
- 3/4 cup semisweet chocolate chips
- 3 tablespoons butter or margarine, softened
Roasted Dates with Parmesan and Bacon
By mmflagg
Prepare the filling Preheat an oven to 400°F and place a baking sheet in it to heat
- 1/4 lb. Parmigiano-Reggiano cheese, coarsely grated
- 2 Tbs. cream cheese, at room temperature
- 18 dates, preferably Medjool, pitted
- 6 lean bacon slices, each cut crosswise into 3 pieces
Hully Gully
By mmflagg
Brown meat and onion. Drain grease
- 1 1/2 pounds ground beef
- 1 can tomato soup
- 1 can Ranch Style beans
- 1 pound grated cheddar
- 2 tomatoes, chopped
- 1 onion, chopped
- 1 can Ro-tel tomatoes
- Fritos
- shredded lettuce