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Recipes
Summer Corn Salad
By ezunich
In a small bowl, whisk the lime juice, salt, pepper sauce and 4 tsp oil; set aside
- 1 tbs lime juice
- 1/4 tsp salt
- 1/4 tsp hot pepper sauce
- 5 tsp olive oil, divided
- 1 1/2 cups fresh or frozen corn, thawed
- 1 1/2 cups cherry tomatoes, halved
- 1/2 cup finely, chopped cucumber
- 1/4 cup finely, chopped red onion
- 2 tsp basil
- 1/4 cup crumbled feta cheese
Stir Fry Chicken Lo-Mein Recipe
By ezunich
Cook pasta according to package directions
- 4 ounces uncooked angel hair pasta
- 2 teaspoons cornstarch
- 1/4 cup reduced-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 1 tablespoon minced fresh gingerroot
- 1 teaspoon minced garlic
- 1 pound boneless skinless chicken breasts, cut into strips
- 2 tablespoons canola oil, divided
- 2 cups fresh broccoli florets
- 1 cup julienned carrots
- 1/4 cup salted peanuts, finely chopped
Butternut Squash Soup (Cooking Light)
By ezunich
1. To prepare soup, melt butter in a large saucepan over medium-high heat
- Soup:
- 1 tablespoon butter
- 3 1/2 cups cubed peeled butternut squash (about 1 1/2 pounds)
- 3/4 cup chopped carrot
- 1/2 cup chopped sweet onion
- 2 1/2 cups fat-free, less-sodium chicken broth
- 1/4 cup half-and-half
- 1/8 teaspoon salt
- Toasts:
- 4 (1-ounce) slices French bread
- 3 ounces thinly sliced Swiss cheese
King Ranch Chicken Mac and Cheese
By ezunich
1. Preheat oven to 350°
- 1/2 (16 oz) cellentani pasta
- 2 tbs butter
- 1 medium onion, diced
- 1 (10 oz can) diced tomatoes and green chiles
- 1 (8 oz) block, cheddar cheese ( cut in blocks)
- 3 cups chopped cooked chicken
- 1 (10 1/2 oz) can cream of chicken soup
- 1/2 cup sour cream
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1 1/2 cups (6 oz) shredded Cheddar cheese
Confetti Rice
By ezunich
Place rice, glace and water in a large pan on stove top
- 2 cups long grain parboiled rice
- 1 tbs glace de poulet
- 4 cups water
- 1 zucchini
- 1 yellow squash
- 1 carrot
- 2 tbs butter
- salt and pepper
- 2 tbs Stonewall Chix Pork Spice Rub
Feta Stuffed Chicken
By ezunich
Flatten chicken to 1/4 inch thickness
- 4 boneless, skinless chicken breast halves (6 oz each)
- 1 pkg (4 oz) crumbled tomato and basil feta cheese, divided
- 1 cup seasoned bread crumbs
- 4 tbs balsamic vinegar
- 4 tbs olive oil
- 4 plum tomatoes, sliced
- Fresh basil leaves
Tropical Fruit Dip
By ezunich
1. Stir together the cheese, honey, ginger, and cardamom until well blended
- 1 package (8 ounces) neufchatel cheese, softened
- 3 tablespoons honey
- 1 tablespoon finely chopped crystallized ginger
- 1/4 teaspoon ground cardamom
- 1 cup strawberries
- 1 small papaya, peeled, seeded, and cut into chunks
- 1 small star fruit, sliced
- 1/2 pineapple, cored, trimmed, and cut into spears
- 1/2 cup brazil nuts, chopped
Greek Salad 2018
By ezunich
In a large bowl, stir together tomatoes, cucumber, olives, and red onion
- FOR THE SALAD
- 1 pt. grape or cherry tomatoes, halved
- 1 cucumber, thinly sliced into half moons
- 1 c. halved kalamata olives
- 1/2 red onion, thinly sliced
- 3/4 c. crumbled feta
- FOR THE DRESSING
- 2 tbsp. red wine vinegar
- Juice of 1/2 a lemon
- 1 tsp. dried oregano
- kosher salt
- Freshly ground black pepper
- 1/4 c. extra-virgin olive oil
Turtle Cake (Diana O)
By ezunich
Bake cake according to box
- 1 box chocolate cake mix
- caramel sauce
- Cool Whip
- English Toffee crumbles
Brisket with Mushroom-and-Onion Gravy
By ezunich
1. Stir together first 4 ingredients
- 2 tablespoons kosher salt
- 1 tablespoon garlic powder
- 2 1/2 teaspoons freshly ground black pepper
- 1 teaspoon onion powder
- 1 (5-lb.) beef brisket, trimmed
- 1 (1-oz.) package dried porcini mushrooms
- 2 cups boiling water
- 2 tablespoons olive oil
- 2 cups reduced-sodium beef broth
- 12 garlic cloves, smashed
- 2 large carrots, cut into 1-inch pieces
- 2 fresh thyme sprigs
- 1/4 bunch fresh flat-leaf parsley
- 3 large yellow onions
- 6 tablespoons butter, divided
- 1 pound whole cremini mushrooms, quartered
- 2 1/2 tablespoons cornstarch
- Garnish: coarsely chopped fresh flat-leaf parsley