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Recipes
Buffalo Chicken Wraps
By ezunich
In a shallow bowl, combine the flour, salt and pepper
- 1 cup all-purpose flour
- 1 tsp salt
- 1/4 tsp pepper
- 1/2 cup buttermilk
- 4 boneless skinless chicken breast halves
- 1 cup vegetable oil
- 1/2 cup hot pepper sauce
- 1/4 cup butter, melted
- 4 spinach tortillas (10 inches)
- 1 cup shredded lettuce
- 1 cup (4 ounces) shredded cheddar cheese
- 2/3 cup chopped tomatoes
- 1/2 cup blue cheese salad dressing
Southwestern Bean Chowder
By ezunich
In a small bowl, mash one can beans with a fork; set aside
- 2 cans (15 oz. each) white kidney or cannellini beans, rinsed and drained, divided
- 1 medium onion, chopped
- 1/4 cup chopped celery
- 1/4 cup chopped green pepper
- 1 tbs olive oil
- 2 garlic cloves, minced
- 3 cups vegetable broth
- 1-1/2 cups frozen corn, thawed
- 1 medium carrot, shredded
- 1 can (4 oz.) chopped green chilies
- 1 tbs ground cumin
- 1/2 tsp chili powder
- 4-1/2 tsp cornstarch
- 2 cups 2% milk
- 1 cup (4 oz.) shredded cheddar cheese
- Minced fresh cilantro and additional shredded cheddar cheese, optional
Easy Burgundy Stew
By ezunich
In an ovenproof Dutch oven, combine the first 11 ingredients
- 2 lbs beef stew meat
- 1 can diced tomatoes, undrained
- 1/2 lb sliced fresh mushrooms
- 4 medium carrots, sliced or 2 cans sliced carrots
- 2 medium onions, sliced
- 2 celery ribs, chopped
- 1 cup Burgundy wine or beef broth
- 1 tsp thyme
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 tbs flour
- 1 cup water
Bruschetta with olive paste, peppers & goat cheese
By ezunich
Spread each slice of bread with 1 tbs Olivada, top with bell peppers and cheese - put in oven til cheese is melted
- 1 jar roasted red peppers
- 1 long French bread
- 9 1/2 tbs olivada
- 4 oz crumble goat cheese
Lemon-Rosemary-Garlic Chicken and Potatoes
By ezunich
Southern Living JANUARY 2014
- 1/3 cup olive oil
- 1/4 cup fresh lemon juice
- 1 (3.5-oz.) jar capers, drained
- 2 lemons, sliced
- 10 garlic cloves, smashed
- 3 tablespoons fresh rosemary leaves
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons olive oil
- 6 chicken legs (about 1 1/2 lb.)
- 4 skin-on, bone-in chicken thighs (about 2 1/2 lb.)
- 2 pounds small red potatoes
- Crusty French bread
Crock Pot BBQ Ribs
By ezunich
Place first 4 ingredients in a crock pot
- 3 lb spare ribs
- 1 (18 oz) bottle of barbecue sauce
- 1/2 cup water
- 1 lg onion, chopped
- garlic powder
Grilled Filet Mignon with Brandy Mustard Sauce
By ezunich
Prepare a medium-hot fire in a charcoal grill or heat a gas grill to high
- 4 6 oz filets mignons
- 1 tbs olive oil plus more for brushing
- Kosher salt and freshly ground black pepper
- 10 oz sliced mushrooms
- 2 shallots, finely chopped (about 1/2 cup)
- 1/2 cup brandy
- 1/2 cup low-salt beef broth
- 2 tbs Dijon mustard
- 2 tsp fresh thyme leaves
- 1/2 cup heavy cream
- Cayenne pepper
- 2 tbs thinly sliced fresh chives
3-D Chocolate Cheesecake
By ezunich
1. Place agreased 9-in. springfonn pan on a double thickness of heavy-duty foil (about 18 in
- 1 cup chocolate graham cracker crumbs
- 1 tbs sugar
- 1/4 cup butter, melted
- FILLING
- 4 pkg. (8 oz. each) cream cheese, softened
- 1 1/3 cups sugar
- 1 pkg. (10 oz.) 60% cacao bittersweet chocolate baking chips, melted and cooled
- 1/4 cup baking cocoa
- 4 eggs, lightly beaten
- GANACHE
- 2/3 cup (4 oz.) 60% cacao bittersweet chocolate baking chips
- 1/2 cup heavy whipping cream
- 1 tbs sugar
Quick Party Salsa
By ezunich
Combine all ingredients. Cover and chill until ready to serve
- 1 (28 oz) can died tomatoes with roasted garlic
- 1 small red onion, chopped
- 1 large jalapeno pepper, seeded and chopped
- 1 cup hopped cilantro
- 2 tbs lemon juice
- 1 tsp lime juice
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/4 tsp salt
- 2 tsp sugar (opt)
- Tortilla chips
Best Ever Scones
By ezunich
Preheat oven to 450°. Stir together first 4 ingredients in a large bowl
- 2 cups flour
- 1/3 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold butter, cut into 1/2 inch cubes
- 1 cup whipping cream, divided
- Wax paper