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Recipes
CHILI'S MARGARITA GRILLED CHICKEN
By Jaxson
1. COMBINE THE MARGARITA MIX, TEQUILA, AND THE GARLIC IN A DISH WITH THE CHICKEN BREAST AND LET MARINATE FOR 2 HOUR...
- 1 CUP LIQUID MARGARIATA MIX
- 1/4 CUP TEQUILA
- 1 TBSP MINCED GARLIC
- 4 BONELESS SKINLESS CHICKEN BREASTS
- SALT AND PEPPER
Make-Ahead Lasagna Recipe
By Jaxson
In a large skillet, cook beef and sausage over medium heat until no longer pink; drain
- 1 pound ground beef
- 1 pound bulk hot Italian sausage
- 1 can (15 ounces) pizza sauce
- 1 jar (14 ounces) marinara sauce
- 2 Eggland's Best Eggs, lightly beaten
- 1 carton (15 ounces) ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon dried parsley flakes
- 1/2 teaspoon pepper
- 12 no-cook lasagna noodles
- 4 cups (16 ounces) shredded part-skim mozzarella cheese
Stuffed Crust Pizza Snacks
By Jaxson
Heat oven to 400°F. Spray two 9-inch pie pans or one 13x9-inch pan with nonstick cooking spray
- 2 cans (13.8 oz each) Pillsbury® refrigerated classic pizza crust
- 8 oz mozzarella cheese, cut into 48 cubes
- 48 slices pepperoni (3 oz)
- 1/4 cup olive or vegetable oil
- 1 1/2 teaspoons dried Italian seasoning
- 2 tablespoons grated Parmesan cheese
- 1 jar (14 oz) pizza sauce, heated
the minimalist's marinated steak
By Jaxson
1. Prepare grill: Place grill rack no more than 4 in
- 1/4 1/4 1/4 cup soy sauce
- 1/2 1/2 1/2 lime
- 1 1 1 tsp minced peeled fresh ginger
- 1 1- to 1 1/2-lb 1/2-lb boneless steak
- 1/2 1/2 1/2 tsp minced garlic
- 1 1 1 Tbsp honey, molasses or hoisin sauce
- 1/4 1/4 1/4 tsp ground black pepper
Ambrosia Cake
By Jaxson
I LOVE this cake...so easy and so good
- 1 package yellow cake mix, pudding type
- 1/2 cup vegetable oil
- 1 (11 ounce) can mandarin oranges, undrained
- 4 eggs
- 1 (20 ounce) can crushed pineapple, undrained
- 1 (6 ounce) package vanilla instant pudding mix
- 1 (8 ounce) carton Cool Whip, thawed
CHICKEN SALSA VERDE
By Jaxson
HEAT OVEN TO 400 SPRAY 13X9 GLASS BAKING DISH
- 1 PKG SOUTHWEST STYLE HASH BROWNS
- 1 8 OZ SOUR CREAM
- 1 LB BONELESS, SKINLESS CHICKEN BREASTS
- 1 1/2 TSP GROUND MESQUITE OR CHIPOLTE SEASONING
- 2/3 CUPS SALSA VERDE (GREEN SALSA)
- 1 CUP SHREDDED MONTERREY JACK CHEESE
- CHOPPED ONIONS (GREEN)
CLASSIC VINEGARETTE
By Jaxson
WHISK MUSTARD, VINEGAR, LEMON JUICE, SALT, AND PEPPER
- 1 TSP DIJON MUSTARD
- 2 TBSP RED WINE VINEGAR
- 1 TSP LEMON JUICE
- 1/4 TSP SALT
- 1/4 TSP PEPPER
- 1/4 CUP OLIVE OIL
- 2 TBSP VEGETABLE OIL
Smoky Spuds and Dip
By Jaxson
Toss potatoes, EVOO and paprika on baking sheet; season
- 1 1/2 pounds small new potatoes
- 2 tablespoons EVOO
- 3/4 teaspoon smoked paprika
- 3/4 cup plain yogurt
- 2 tablespoons chopped cilantro
- 2 teaspoons lime zest
- 2 teaspoons lime juice
OREO MOUSSE
By Jaxson
MIX PUDDING AND COOL WHIP TOGETHER FOR ABOUT 2 MINUTES BY HAND WITH SPATULA UNTIL WELL BLENDED
- 1 5 OZ SUGAR FREE CHOC INSTANT PUDDING MIX
- 1 12 OZ COOL WHIP FREE
- 4 REDUCED FAT OREO CRUSHED
cajun pepper steak
By Jaxson
In a large skillet, brown beef in butter over medium heat; drain
- 1 1/2 POUNDS BONELESS BEEF TOP ROUND steak, cubed
- 2 tabLespoons butter
- 2 medium onions, halved and sliced
- 2 medium green peppers, julienned
- 1 medium sweet red pepper, julienned
- 1 celery rib, sliced
- 1-1/2 cups water
- 4 teaspoons Worcestershire sauce
- 1 tablespoon chili powder
- 1 tablespoon sOy sauce
- 1/2 TO 1 TSP CAJUN SEASONING
- 1/4 TSP HOT PEPPER SAUCE OPTIONAL
- 2 TBSP CORNSTARCH
- 2 TBSP COLD WATER
- HOT Cooked egg noodles or rice