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Recipes
Fruity Curry Chicken Salad
By Tufgrlz
1.In a large bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayo...
- 4 skinless, boneless chicken breast halves - cooked and diced
- 1 stalk celery, diced
- 4 green onions, chopped
- 1 Golden Delicious apple - peeled, cored and diced
- 1/3 cup golden raisins
- 1/3 cup seedless green grapes, halved
- 1/2 cup chopped toasted pecans
- 1/8 teaspoon ground black pepper
- 1/2 teaspoon curry powder
- 3/4 cup light mayonnaise
Cornish Hens with Roasted-Garlic Aioli
By Tufgrlz
Roasting the garlic mellows the flavor, which results in an aioli that is less pungent than traditional ones
- 2 whole heads of garlic
- 2 teaspoons extra-virgin olive oil
- 2 Cornish hens (1 1/4 to 1 1/2 lb each), rinsed and patted dry
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 cup bottled mayonnaise
- 2 tablespoons fresh lemon juice
- 1 teaspoon finely grated fresh lemon zest
- 2 tablespoons finely chopped fresh chives
Crescent Breakfast Bites
By Tufgrlz
•In a large skillet, melt butter over medium-high heat
- 1 tablespoon butter
- 2 eggs
- 3 tablespoons crumbled cooked bacon
- 3 tablespoons finely chopped deli ham
- 3 tablespoons shredded cheddar cheese
- 1 tube (8 ounces) refrigerated crescent rolls
Chicken Piccata with Prosciutto-Wrapped Asparagus
By Tufgrlz
In a large skillet of simmering water, cook the asparagus until crisp-tender, 3 minutes; drain
- ASPARAGUS
- 1 12 ounce bunch asparagus, trimmed
- 2 tablespoons chopped fresh tarragon
- 1 tablespoon lemon zest
- 3 teaspoons EVOO
- Black pepper
- 8 slices prosciutto
- CHICKEN
- 8 chicken breast cutlets (1 1/2 lbs total)
- Salt and pepper
- 4 tablespoons EVOO
- 2 lemons, 1 sliced into rounds, 1 juiced
- 3 cloves garlic, finely chopped
- 1/4 cup capers in brine, drained
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 3 tablespoons butter, cut into 1-tbsp. sliced and rolled in flour
- 1/4 cup flat-leaf parsley leaves, finely chopped
Parmesan Tuscan Chicken
By Tufgrlz
Preheat oven to 400 degrees F
- 1/2 cup mayonnaise
- 2 tablespoons Tuscan Parmesan
- Seasoning Mix
- 4 (6-ounce) skinless, boneless chicken
- breast halves
- cup fine, ¹/3 dry breadcrumbs
Baked Egg Muffins
By Tufgrlz
Muffin tins are lined with bread and filled with crumbled bacon, an egg, and a sprinkling of cheese, then baked
- 6 slices bacon
- 1 1/2 tablespoons butter, melted1 1/2 tablespoons maple syrup
- 6 slices bread, crusts removed
- 6 eggs
- salt and black pepper to taste6 tablespoons heavy cream
- 6 tablespoons shredded Cheddar cheese, or as desired
Herb-Roasted Pork Loin
By Tufgrlz
1. Combine first 10 ingredients in a small bowl
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons kosher salt
- 1 tablespoon loosely packed lemon zest
- 1 tablespoon light brown sugar
- 3 garlic cloves, pressed
- 2 teaspoons freshly ground black pepper
- 1 teaspoon finely crushed coriander seeds
- 1 teaspoon dry mustard
- 1/4 teaspoon dried crushed red pepper
- 1 (2 1/2- to 3-lb.) boneless pork loin
- 3 tablespoons olive oil
- Vegetable cooking spray
Sliced Steaks with Porcini Sauce and Boursin Creamed Spinach
By Tufgrlz
Thaw the spinach in the microwave, then wring dry in a clean towel
- 2 boxes chopped organic frozen spinach (10 ounces each)
- 4 flatiron steaks (6-8 ounces each), at room temperature
- Coarse salt and pepper
- 4 tablespoons EVOO, divided, plus more for coating
- 1 large shallot, finely chopped
- 2 cloves garlic, finely chopped
- 1 cup ketchup
- 1/2 cup beef stock
- 1/4 About 1/4 cup Worcestershire sauce
- 2 tablespoons aged balsamic vinegar
- 2 tablespoons dark brown sugar
- A small handful of dried porcini mushrooms (3-4 tablespoons)
- 8 plum tomatoes
- A few sprigs of fresh thyme, leaves chopped
- 1 cup heavy cream
- A few tablespoons of grated onion
- 1 package Boursin cheese (5.4 ounces)
- A few grates of nutmeg
Moroccan Chicken & Chickpea Stew
By Tufgrlz
In a large pot, heat the olive oil over medium
- 2 tablespoons olive oil
- 1 large red onion, diced
- 1/2 pound carrots—peeled, quartered and sliced
- 5 cloves garlic, minced
- 2 teaspoons ground cumin
- 1/2 teaspoon crushed red pepper
- 4 cups chicken stock
- 1 can (15 to 16 oz.) chickpeas, rinsed
- 1 can (14.5 oz.) diced fire-roasted tomatoes
- 2 boneless, skinless chicken breasts (8 oz. each), cut into bite-size pieces
- 1 cup cilantro leaves
- 1 1/2 teaspoons lemon zest
Blue Cheese Coleslaw
By Tufgrlz
Make two hours before serving
- Dressing:
- 4 cups shredded green cabbage
- 4 cups shredded red cabbage
- 4 large carrots, shredded
- 1 cup mayo
- 2 T dijon mustard
- 1 T stone ground mustard
- 1 T cider vinegar
- 1/2 tsp celery salt
- 1/4 tsp salt
- 1/4 tsp coarsley ground pepper
- 1 1/2 cups crumbled blue cheese
- 1/4 cup minced fresh parsley