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Recipes
Balsamic Chicken with Mushrooms and Thyme
By ezunich
Position a rack in the center of the oven and preheat the oven to 350ºF
- 2 tbsps butter
- 1 tbsp olive oil
- 4 boneless skinless chicken breasts (I used 2 large ones cut in half)
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1/3 cup onions (chopped)
- 2 cups cremini mushrooms (sliced)
- 4 cloves roasted garlic (smashed, or 2 cloves raw)
- 1/4 cup balsamic vinegar
- 3/4 tsp red pepper flakes
- 1 tsp thyme (chopped, fresh)
- 1/2 cup water
- 1 tbsp chives (fresh chopped, or parsley)
Chicken Saute with Artichokes and Mushrooms
By ezunich
Drain artichokes, reserving 2 tbs marinade; set artichokes and reserved marinade aside
- 1 (6 oz) jar marinated artichoke hearts
- 4 boneless chicken breast halves
- 1/4 cup flour
- 1 tsp salt
- 1/4 tsp pepper
- 5 tbs butter, divided
- 12 fresh cremini or button mushrooms, halved
- 1/3 cup dry white wine
- 1/4 cup chicken broth
- 2 tbs capers, drained
Breakfast Cookies (Laura)
By ezunich
Position oven racks in the top third and center of the oven, preheat to 325F
- 4 cups old fashioned oats
- 2 cups peanut butter or almond butter
- 1/2 C Grade B pure maple syrup
- 1/2 unsweetened apple butter
- 1 C mashed banana
- 1 C dried cranberries
- 1/2 C ground flaxseed
- 1/2 C shelled pumpkin seeds (or half sliced almonds)
- 1/2 C sesame seeds
- 1/2 C mini chocolate morsels
- 1 1/2 teaspoons salt
Fresh Pear & Romaine Salad Recipe
By ezunich
Place the first eight ingredients in a blender; cover and process until smooth
- Dressing:
- 1 tablespoon lemon juice
- 1 tablespoon rice vinegar
- 1 tablespoon white balsamic vinegar
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon coarsely ground pepper
- 2/3 cup coarsely chopped peeled fresh pear
- 1/3 cup olive oil
- SALAD:
- 1 large pear, thinly sliced
- 1 tablespoon lemon juice
- 8 cups torn romaine
- Salt and pepper to taste
- 1 cup glazed pecans
- 1 cup (4 ounces) crumbled Gorgonzola cheese
- 1/2 cup dried cherries
Blueberry Sour Cream Coffee Cake (my original)
By ezunich
Beat butter and sugar until fluffy
- 1/2 cup butter, room temperature
- 1 cup sugar
- 3 eggs
- 1 cup sour cream
- 2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla
- 2 cups blueberries
- 1 cup brown sugar
- 1 cup chopped nuts
- 1 tsp cinnamon
Christmas Coffee Cake
By ezunich
Preheat oven to 350°. Stir together flour and next 4 ingredients in a large bowl
- 2 cups all-purpose flour
- 1 3/4 cups firmly packed light brown sugar
- 2 tbs orange zest
- 3/4 tsp ground allspice
- 1/2 tsp salt
- 1/2 cup butter, softened
- 1 cup sour cream
- 1 large egg, lightly beaten
- 1 tsp baking soda
- 1 cup pecan halves
- 1 tbs orangejuice
- 1 tbs honey
Double Decadence Chocolate Cake
By ezunich
Preheat oven to 300°. spray two round cake pans with non stick spray
- Shiny Chocolate Icing:
- 1/2 cup semisweet chocolate chips
- 1 12 cups hot coffee
- 3 cups sugar
- 2 1/2 ups flour
- 1 1 2/ cups cocoa
- 2 tsp baking soda
- 3/4 tsp baking powder
- 1 1/4 tsp salt
- 3 large eggs
- 3/4 cup vegetable oil
- 1 1/2 cups buttermilk
- 1 tsp vanilla
- Non stick cooking spray
- 2 cups semisweet chocolate chips
- 1 cup heavy cream
- 2 tbs sugar
- 2 tbs light corn syrup
- 1/4 cup buter flavored Crisco
Cookie Press Sandwiches
By ezunich
1. Preheat oven to 400°. Beat first 4 ingredients at medium speed with an electric mixer 1 minute
- 1 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1 large egg
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon table salt
- 1/2 cup butter, softened
- 1 (16-oz.) package powdered sugar
- 3 to 4 Tbsp. milk
- 3/4 teaspoon flavored extract (such as peppermint, lemon, or orange)
- Food coloring
- 1/2 cup powdered sugar
Honey Roasted Red Potatoes
By ezunich
Preheat oven to 375 degrees F (190 degrees C)
- 1 pound red potatoes, quartered
- 2 tablespoons diced onion
- 2 tablespoons butter, melted
- 1 tablespoon honey
- 1 teaspoon dry mustard
- 1 pinch salt
- 1 pinch ground black pepper
Roasted Vegetable Rice Salad
By ezunich
Preheat oven to 425°. Line jelly-roll pan with aluminum foil
- 2 medium zucchini and/or yellow squash, quartered lengthwise and cut into 1/2-inch-thick slices
- 1 medium red bell pepper, chopped
- 1 package (10 oz.) frozen whole kernel corn, thawed
- 2 Tbsp. vegetable oil, divided
- 4 tsp. Knorr® Chicken flavor Bouillon, divided
- 1 cup regular or converted rice
- 1-3/4 cups water
- 1/2 cup Ragu® Old World Style® Pasta Sauce
- 2 Tbsp. chopped fresh cilantro
- 1 Tbsp. lime juice
- 2 cloves garlic