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Recipes
Mexican Spinach Dip with chipotles
By ezunich
Preheat oven to 350°. Coat a 2 quart baking dish with nonstick spray
- 3 cups shredded Mexican cheese, blend
- 1 can Mexican diced tomatoes (15 oz ) drained
- 1 can black beans (15 oz) drained and rinsed.
- 12 oz cream cheese, softened
- 1 cup sliced scallions
- 1/2 cup sour cream
- 1/2 cup chopped fresh cilantro
- 1/4 cup minced chipotles in adobo sauce
- 3 tbs lime juice
- 1 tbs minced fresh garlic
- 1 tsp ground cumin
- 2 pkg frozen chopped spinach (10 oz) thawed and squeezed dry
- Tortilla chips
Baklava (Strina)
By ezunich
Grease 13 x 9 pan. Mix walnuts, sugar and cinnamon
- 4 cups finely chopped walnuts
- 2/3 cup sugar
- 1 tsp cinnamon
- 4 lb phyllo dough
- 1 cup butter
- 12 oz honey, diluted with water and 3-4 tsp lemon juice
Guinness Corned Beef and Cabbage Recipe
By ezunich
In a 6-qt. slow cooker, combine potatoes, carrots, celery and onion
- 2 pounds red potatoes, quartered
- 1 pound carrots, cut into 3-inch pieces
- 2 celery ribs, cut into 3-inch pieces
- 1 small onion, quartered
- 1 corned beef brisket with spice packet (3 to 3-1/2 pounds)
- 8 whole cloves
- 6 whole peppercorns
- 1 bay leaf
- 1 bottle (12 ounces) Guinness stout or reduced-sodium beef broth
- 1/2 small head cabbage, thinly sliced
- Prepared horseradish
Holiday Brunch Casserole Recipe
By ezunich
In a large bowl, combine the first five ingredients; stir in 1 cup cheese
- 4 cups frozen shredded hash brown potatoes, thawed
- 1 pound bulk pork sausage, cooked and drained
- 1/2 pound bacon strips, cooked and crumbled
- 1 medium green pepper, chopped
- 1 green onion, chopped
- 2 cups (8 ounces) shredded cheddar cheese, divided
- 4 eggs
- 3 cups 2% milk
- 1 cup reduced-fat biscuit/baking mix
- 1/2 teaspoon salt
Tangy Potato Salad
By ezunich
1. Place potatoes in a large saucepan and cover with water
- 2 lbs. red potatoes, cubed
- 2 hard-cooked eggs, chopped
- 1 small onion, chopped
- 1 celery rib, chopped
- 1/4 cup reduced-fat mayonnaise
- 1/4 cup reduced-fat plain yogurt
- 2 tbs cider vinegar
- 2 tbs olive oil
- 1 tsp reduced-sodium soy sauce
- 1/2 tsp salt
- 1/4 tsp celery seed
- 1/4 tsp dried basil
- 1/4 tsp dried oregano
- Dash garlic powder
- Dash ground mustard
Very Classic Dry Brined Roast Turkey
By ezunich
Place salt and brown sugar in a medium bowl and work together with your fingers to incorporate
- 3/4 cup kosher salt
- 3 tbs light brown sugar
- 1 12-14 lb turkey, neck and giblets removed, patted dry
- 2 sprigs rosemary
- 2 garlic cloves, crushed
- 1/2 cup (1 stick) unsalted butter
- 2 tsp soy sauce
Mediterranean Chicken Sandwiches
By ezunich
1. In a large nonstick skillet coated with cooking spray, cook chicken for 5 minutes or until no longer pink
- 1 1/4 lb boneless, skinless chicken breasts, cut into 1 inch strips
- 2 medium tomatoes, seeded and chopped
- 1/2 cup sliced, quartered seeded cucumber
- 1/2 cup sliced sweet onion
- 2 tbs cider vinegar
- 1 tbs olive oil
- 1 tbs minced fresh oregano or 1 tsp dried oregano
- 1-2 tsp minced fresh mint or 1/2 tsp dried mint
- 1/4 tsp salt
- 6 whole wheat pita pocket halves, warmed
- 6 lettuce leaves
Dumplings
By ezunich
Combine all ingredients. Let stand for a few minutes
- 3 cups flour
- 3 beaten eggs
- pinch of baking powder
- pinch of salt
- 1/2 - 3/4 cup water or milk
Spritz Blossoms
By ezunich
1, Preheat oven to 375°F
- 1 1/2 cups butter, softened
- 1 cup packed brown sugar
- 1 tsp baking powder
- 1 egg
- 1 tsp vanilla
- 1/2 tsp almond extract
- 3 1/2 cups all-purpose flour
- Coarse sugar
- silver dragees
Roast Tenderloin of Beef
By ezunich
Preheat oven to 525 degrees F
- 2 tbsp vegetable oil
- 4 to 4 1/2 pound trimmed beef tenderloin, tied at room temperature
- 2 tsp cracked black pepper, or to taste
- 1 1/2 teaspoons kosher salt, or to taste