Calypan's profile page
Recipes
Coconut Shrimp
By calypan
1. Preheat oven to 425°. Peel shrimp, leaving tails on; devein shrimp, if desired
- 1 1/2 pounds unpeeled, large raw shrimp (21/25 count)
- Vegetable cooking spray
- 2 egg whites
- 1/4 cup cornstarch
- 1 tablespoon Caribbean jerk seasoning
- 1 cup sweetened flaked coconut
- 1 cup Japanese breadcrumbs (panko)
- 1 teaspoon paprika
- Honey-Mustard Sauce
Chicken Tortilla Soup
By calypan
by the Pioneer Woman
- FOR THE GARNISHES:
- 2 whole Boneless, Skinless Chicken Breasts
- 1 Tablespoon Olive Oil
- 1-1/2 teaspoon Cumin
- 1 teaspoon Chili Powder
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Salt
- 1 Tablespoon Olive Oil
- 1 cup Diced Onion
- 1/4 cup Diced Green Bell Pepper
- 1/4 cup Red Bell Pepper
- 3 cloves Garlic, Minced
- 1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
- 32 ounces, fluid Low Sodium Chicken Stock
- 3 Tablespoons Tomato Paste
- 4 cups Hot Water
- 2 cans (15 Oz. Can) Black Beans, Drained
- 3 Tablespoons Cornmeal Or Masa
- 5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
- ■ Sour Cream
- ■ Diced Avocado
- ■ Diced Red Onion
- ■ Salsa Or Pico De Gallo
- ■ Grated Monterey Jack Cheese
- ■ Cilantro
Chicken Scaloppine
By calypan
Mix flour and 2 T. of the Seasoning Mix in Ziploc bag; add chicken & shake well
- 1 pkg. McCormick Gourmet Garlic & Wine Chicken Scaloppine Seasoning Mix
- 3 T. flour
- 1 lb. thinly sliced boneless chicken breasts
- 3 T. olive oil
- 6 oz. sliced mushrooms
- 1/2 small onion, sliced
- 1/2 lb. fresh asparagus, trimmed & cut into 2" pieces on the diagonal
- 1 can (14 oz) quartered artichoke hearts, drained
- 1 small can chickpeas, drained & rinsed
- Fresh spinach (optional)
- 1-1/2 cups chicken broth
- 1/2 cup white wine
- 1 cup orzo pasta
Sweet Mustard Barbecue Sauce
By calypan
Stir together first 8 ingredients in a saucepan over medium heat; bring to a boil, reduce heat, and simmer 10 minut...
- 1 cup cider vinegar
- 2/3 cup prepared mustard
- 1/2 cup sugar
- 2 tablespoons chili powder
- 1 teaspoon white pepper
- 1 teaspoon black pepper
- 1/4 teaspoon ground red pepper
- 1/2 teaspoon hot sauce
- 2 tablespoons butter or margarine
- 1/2 teaspoon soy sauce
K's Sausage & Oyster Dressing
By calypan
FABULOUS! Everything you need is right here to make our families favorite stuffing, K's Sausage & Oyster Dressing
- 1/4 pound package Neese's sausage with sage
- 1 cup onion, chopped
- 1/2 cup celery, sliced
- 1/4 cup green and or red bell peppers, chopped
- 1/2 tablespoon fresh garlic, chopped
- 1/2 teaspoon dried sage
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon hot sauce
- 1/4 teaspoon ground black pepper
- 4 1/2 cups crumbled day-old cornbread
- 1 cup Pepperidge Farm cubed Herb Seasoned stuffing
- 1 large egg, beaten
- 1-1/4 to 1-1/2 cups reduced sodium chicken broth (check for desired consistency)
- 1/2 can reduced fat cream of chicken soup
- 1 (16 ounce) can shucked raw oysters, drained and rinsed
Chicken & Summer Vegetable Tostadas
By calypan
Preheat broiler. Combine first 3 ingredients, stirring well
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 teaspoons canola oil
- 12 ounces chicken breast tenders
- 1 cup chopped red onion (about 1)
- 1 cup fresh corn kernels (about 2 ears)
- 1 cup chopped zucchini (about 4 ounces)
- 1/2 cup green salsa
- 3 tablespoons chopped fresh cilantro, divided
- 4 (8-inch) fat-free flour tortillas (or corn tortillas)
- Cooking spray
- 1 cup (4 ounces) shredded Monterey Jack cheese
Reduced-Fat Scalloped Potatoes
By calypan
1. Adjust oven rack to upper-middle position and heat oven to 425 degrees
- 2 1/2 pounds Yukon Gold potatoes, peeled and sliced 1/8 inch thick
- 1 1/2 cups 2 percent low-fat milk
- 1 tablespoon unsalted butter
- 1 large onion, chopped fine
- 1 garlic clove, minced
- 1 cup low-sodium chicken broth
- 1 tablespoon cornstarch
- 1 tablespoon all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 ounces extra-sharp cheddar cheese, shredded (1/2 cup)
- 1 ounce Parmesan cheese, grated (1/2 cup)
- 2 tablespoons panko bread crumbs
Big Easy Gumbo
By calypan
1. Heat oil in a large Dutch oven over medium-high heat; gradually whisk in flour, and cook, whisking constantly, 5...
- 1/2 cup peanut oil
- 1/2 cup all-purpose flour
- 1 cup chopped sweet onion
- 1 cup chopped green bell pepper
- 1 cup chopped celery
- 2 teaspoons Creole seasoning
- 2 teaspoons minced garlic
- 3 (14-oz.) cans low-sodium chicken broth
- 4 cups shredded cooked chicken
- 1/2 pound andouille sausage, cut into 1/4-inch-thick slices
- 1 1/2 cups frozen black-eyed peas, thawed
- 1 pound peeled, large raw shrimp (1 6/20 count)
Asparagus Shitake Chicken
By calypan
Trim asparagus and cut into thirds
- 1 lb. fresh asparagus
- 2 T. peanut or veg. oil
- 2 cloves Spice World Whole Peeled Garlic, finely chopped
- 2 (3.5 oz.) pkgs Shitake Mushrooms
- 1-1/4 lbs. chicken tenderloins
- 1/4 cup all-purpose flour, divided
- 3/4 cup chicken stock or broth
- 1/4 cup honey
- 1/4 cup low sodium soy sauce
- 1 tsp. Gourmet Garden Ginger Spice Herb Blend
- 1/2 tsp. red pepper flakes
- 1 T. sesame oil
- 1/2 cup sliced green onions
Mini-Potato Quiches
By calypan
Heat the oven to 350 degrees
- 2 tablespoons olive oil
- 1 cup refrigerated hash brown potatoes
- 1/4 cup finely chopped green onions
- 1/4 cup finely chopped green bell pepper
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped red bell pepper
- 4 large eggs, slightly beaten
- 3/4 cup half-and-half
- 1/2 cup Daisy Brand Sour Cream
- 1/2 cup finely shredded cheddar cheese
- 2 tablespoons all purpose flour
- 1/2 teaspoon baking powder
- 1/2 cup crumbled, cooked bacon