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Recipes
Orzo with Sausage and Broccoli Rabe
By ezunich
Heat 1 tbs oil in 12 inch skillet over medium high heat until shimmering
- 2 t olive oil
- 8 oz broccoli rabe, trimmed and cut into 1 1/2 inch pieces
- 1/4 tsp salt
- 4 garlic cloves, sliced thin
- 1 lb sweet Italian sausage, cut into 1 inch pieces
- 2 1/4 cup chicken broth
- 1 1/4 cup orzo
- 1/4 cup dry white wine
- 1/2 cup jarred hot Peppadew peppers
- 1/3 cup grated Parmesan cheese
Italian Bread Recipe
By ezunich
Mix on dough cycle in bread machine
- 1 1/2 tsp yeast
- 3 cups bread flour
- 1 1/2 tsp salt
- 1 cup warm water
- 2 tbs olive oil
Grilled Cheese & Tomato Flatbreads
By ezunich
1. In a small bowl, beat the cream cheese, 1/3 cup Parmesan cheese, 1 tbs parsley, chives, garlic, thyme, salt and...
- 1 pkg (8 oz) cream cheese, softened
- 2/3 cup grated Parmesan cheese, divided
- 2 tbs minced fresh parsley, divided
- 1 tbs minced chives
- 2 garlic cloves, minced
- 1/2 tsp minced fresh thyme
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tube refrigerated pizza crust
- 2 tbs olive oil
- 3 medium tomatoes, thinly sliced
Low Fat Chew Fruit & Oatmeal Bars
By ezunich
Heat oven to 350°. In a large bowl, combine sugars, yogurt, egg whites, oil, milk and vanilla; mix well
- 3/4 cup brown sugar
- 1/2 cup sugar
- 1 (8 oz) vanilla yogurt
- 2 egg whites, lightly beaten
- 2 tbs vegetable oil
- 2 tbs milk
- 2 tsp vanilla
- 1 1/2 cup flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 3 cups Quaker Oats
- 1 cup dried fruit of choice
Roast Turkey Breast with Potatoes, Green Beans and Mustard Pan Sauce
By ezunich
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 425°F
- Nonstick vegetable oil spray
- 4 tbs honey mustard, divided
- 5 tbs chopped fresh tarragon, divided
- 2 1/2 tbs olive oil, divided
- 2 1/4 lb boneless turkey breast, net removed
- 2 lb baby potatoes, halved
- 2 cups thinly sliced leeks (white and pale green parts only; about 2 large)
- 2 (8-ounce) packages trimmed French green beans (haricots verts)
- 1 cup low-salt chicken broth
Quick Chicken Piccata
By ezunich
1. Cut each chicken breast in half horizontally
- 1 lb chicken breasts
- 1/2 tsp salt
- 1/2 tsp. pepper
- 1/2 cup Italian-seasoned breadcrumbs
- 2 tbs olive oil
- 1/4 cup chicken broth
- 3 tbs fresh lemon juice
- 2 tbs butter
- 2 tbs chopped fresh parsley
- 1 (12-oz.) package cooked noodles
Refrigerator Yeast Rolls
By ezunich
1. Stir together yeast and warm water in a medium bowl; let mixture stand 5 minutes
- 1 pkg yeast
- 2 cups warm water
- 6 cups bread flour
- 1/2 cup sugar
- 1/2 tsp salt
- 1/2 cup shortening
- 2 large eggs
- 1/2 cup butter, melted
Double Chocolate Granola Bars (Yummly)
By ezunich
Preheat the oven to 350 degrees
- Nonstick spray
- 2/3 cup old fashioned rolled oats*
- 1/3 cup cocoa powder
- 1/2 cup chopped walnuts
- 1/4 cup shredded unsweetened coconut
- 1/3 c. milk or semi-sweet chocolate chips**
- 3 Tablespoons ground flax seeds
- 1 teaspoon cinnamon
- 1/4 teaspoon kosher salt, or pinch of table salt
- 1 cup mashed very ripe banana (about two medium)
- 1/2 cup smooth peanut butter (not the natural kind)
- 1 teaspoon vanilla extract
Avon Lake Vegetables
By ezunich
Cut broccoli into florets
- Broccoli florets
- Olive Oil
- Barrister Rub
Festive Black Bean and Wisconsin Cheese Dip
By ezunich
In a 2-quart casseroleodish, combine 2 cups cheese, black beans, corn
- 2 cups (8 ounces) shredded Wisconsin Great Midwest Salsa Jack
- 2 cups canned black beans, drained, mashed
- 1 cup corn kernels, drained
- 1 cup canned chopped tomatoes with chile peppers, drained
- 1/2 cup dairy sour cream
- 1/2 cup seeded and diced jalapeno pepper, optional 1/2 cup chopped green onions
- 1/2 cup sliced pitted black olives
- 1 cup (4 ounces) shredded Great Midwest Salsa Jack cheese
- Tortilla chips