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Recipes
Chicken & Rice With Pigeon Peas
By ezunich
Melt Spread in 6-quart heavy saucepan or Dutch oven over medium-high heat and cook chorizo, shallots and green pepp...
- 1 Tbsp. Country Crock® Spread
- 6 ounces chorizo sausage, chopped
- 1 cup finely chopped shallots or onion
- 1 large green bell pepper, finely chopped
- 1/4 cup finely chopped fresh cilantro, divided
- 1 can (15 oz.) pigeon peas, drained
- 2 cups uncooked regular or converted rice
- 4 cups shredded rotisserie chicken
- 2 cups Ragu® Old World Style® Pasta Sauce
- 4 cups water
- 1/3 cup queso fresco cheese, crumbled
Chocolate Chip Elvis Pancakes Recipe
By ezunich
In a large bowl, whisk flour, brown sugar, baking powder and salt
- 1-1/4 cups all-purpose flour
- 2 tablespoons brown sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg
- 1/4 cup Jif ® Creamy Peanut Butter [x] Fresh-Roasted Peanut Flavor Jif Peanut Butter has that perfect combination of creamy and extra crunchy textures with a fresh-roasted peanut taste. Get Recipes >
- 1-1/2 cups 2% milk
- 3 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup chopped ripe banana
- 1/2 cup semisweet chocolate chips
Sun-Dried Tomato and Goat Cheese Dip (Mom's)
By ezunich
Combine all the above. Season with salt and pepper
- 4 oz softened goat cheese
- 1/4 cup softened cream cheese
- 2 tbs finely chopped oil packed sun-dried tomatoes, plus 1/2 tsp oil from jar
- 2 tsp fresh lemon juice
- 1 minced garlic clove
- 1/4 cup water
- salt and pepper to taste
Forked Oven-Roasted Potatoes
By ezunich
Preheat oven to 425°. Working in 2 batches, cook potatoes in a large pot of boiling salted water for 3 minutes
- 6 lb small Yukon Gold potatoes, (1 1/2" - 2"), peeled
- 1 tbs kosher salt, plus more
- 1/2 cup olive oil
Roasted Brussels Sprouts with Warm Honey Glaze
By ezunich
Place a rimmed baking sheet on bottom rack of oven; preheat to 450°
- 1½ lb. brussels sprouts, trimmed, halved
- ¼ cup extra-virgin olive oil
- ½ tsp. kosher salt, plus more
- Freshly ground black pepper
- ¼ cup honey
- ⅓ cup sherry vinegar or red wine vinegar
- ¾ tsp. crushed red pepper flakes (optional)
- 3 Tbsp. unsalted butter
- 3 scallions, thinly sliced on a diagonal
- 1 tsp. finely grated lemon zest
Spinach Swiss Quiche
By ezunich
1. On a lightly floured surface, unroll pastry
- 1 refrigerated pie pastry
- 4 turkey bacon strips, diced
- 1/4 cup chopped onion
- 1/4 cup chopped sweet red pepper
- 1 pkg (10 oz) frozen spinach, thawed and squeezed dry
- 2 cups egg substitute
- 1/2 cup cottage cheese
- 1/4 cup shredded swiss cheese
- 1/2 tsp dried oregano
- 1/4 tsp dried parsley flakes
- 1/4 tsp each salt, pepper and paprika
- 6 tbs sour cream
Basil-Peach Chicken Breasts
By ezunich
1. Preheat oven to 350°. Season chicken on both sides with salt and pepper
- 4 skinned and boneless chicken breasts (about 2 lb.)
- 1 1/4 tsp kosher salt
- 1/2 tsp ground pepper
- 2 tbs canola oil
- 1 shallot, thinly sliced
- 2 garlic cloves, minced
- 12 fresh basil leaves, finely chopped
- 1 cup chicken broth
- 4 large peached, peeled and cut into 1 inch thick slices (about 2 cups)
Best Dinner Rolls
By ezunich
1. In a large bowl, combine 2 cups flour, sugar, yeast and salt
- 4 1/2 to 5 cups all-purpose flour
- 3/4 cup sugar
- 1 pkg. (1/4 oz.) active dry yeast
- 1 1/4 tsp salt
- 1 cup whole milk
- 1/2 cup water
- 2 tsp butter
- 2 eggs
- 1 egg, lightly beaten
Blueberry Crumb Muffins
By ezunich
Heat oven to 350°. Coat muffin pan with cooking spray
- Crumb Topping:
- 2/3 cup flour
- 1/3 cup light brown sugar
- 1/4 tsp cinnamon
- 1/8 tsp salt
- 1/4 cup (1/2 stick) cold butter, cut up
- Muffins:
- 2 cups flour
- 2/3 cup sugar
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 eggs
- 2/3 cup oil
- 1/2 pint (1 cup) fresh blueberries
- Confectioner's sugar (optional)
Razzle Apple Streusel Bars
By ezunich
For crust and streusel: Combine oats, flour, sugar and baking powder, mix well
- Filling:
- Crust and Streusel
- 2 cups oats, uncooked
- 2 1/2 cups flour
- 1 1/4 cup sugar
- 2 tsp baking powder
- 1 cup (2 sticks) butter
- 3 cups peeled, thinly sliced apples (about 3 medium)
- 2 tbs flour
- 1 (12 oz jar) raspberry or apricot preserves