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Recipes
Paula Deen's Grits Cakes
By calypan
Spray 13 x 9 baking pan with Pam
- 3 (14 oz) cans chicken broth
- 1-1/3 cup quick cooking grits
- 1 (5 oz) pkg shredded Parmesan cheese
- 1/2 tsp. salt
- 2 T. butter, melted
French Onion Soup
By calypan
Heat olive oil in a Dutch oven over medium-high heat
- 2 teaspoons olive oil
- 4 cups thinly vertically sliced Walla Walla or other sweet onion
- 4 cups thinly vertically sliced red onion
- 1/2 teaspoon sugar
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1/4 cup dry white wine
- 8 cups less-sodium beef broth
- 1/4 teaspoon chopped fresh thyme
- 8 (1-ounce) slices French bread, cut into 1-inch cubes
- 8 (1-ounce) slices reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)
Slow Cooker Buffalo Chicken Sandwich
By calypan
1.Place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix
- 4 skinless, boneless chicken breast halves
- 1 (17.5 fluid ounce) bottle buffalo wing sauce, divided
- 1/2 (1 ounce) package dry ranch salad dressing mix
- 2 tablespoons butter
- 6 hoagie rolls, split lengthwise
BBQ Brisket
By calypan
Combine the rub ingredients in a small bowl; chili powder, garlic powder, celery seed & pepper
- FOR THE RUB:
- 3 lb. beef brisket
- 1 tsp. chili powder
- 1/2 tsp. garlic powder
- 1/4 tsp. celery seeds
- 1/8 tsp. black pepper
- FOR THE SAUCE:
- 1/2 cup ketchup
- 1/2 cup chili sauce
- 1/4 cup packed brown sugar
- 1/2 tsp. dry mustard
- 2 tbsp. vinegar
- 2 tbsp. Worcestershire sauce
- 1 1/2 tsp. liquid smoke
Saucy Stuffed Zucchini
By calypan
Cut zucchini in half lengthwise
- 3 to 4 medium zucchini (1-3/4 to 2 pounds)
- 12 ounces Johnsonville® Mild Ground Italian Sausage, cooked and drained
- 1 can (8 ounces) tomato sauce
- 1/2 cup chopped sweet red pepper
- 1/2 cup chopped green pepper
- 2 tablespoons chopped onion
- 1-1/2 teaspoons Italian seasoning
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1-1/4 cups milk
- 1/2 cup grated Parmesan cheese, divided
- 1 teaspoon Dijon mustard
Five-Spice Glazed Chicken
By calypan
Preheat grill to medium-high heat
- FOR THE CHICKEN, COMBINE:
- 4 boneless, skinless chicken breasts (5–6 oz. each)
- 2 Tbsp. sesame oil
- 1 tsp. kosher salt
- Juice of 1/2 a lime
- Shredded savoy cabbage
- FOR THE GLAZE, COMBINE:
- 1 ⁄4 cup plum jam
- 2 Tbsp. light brown sugar
- 2 Tbsp. rice vinegar
- 1 Tbsp. low-sodium soy sauce
- 1 tsp. chili garlic sauce
- 1 tsp. five-spice powder
- Salt to taste
Bistro French Fries
By calypan
Peel potatoes and cut lengthwise into sticks, about 1/3-inch thick, transferring them to a bowl of salted cold wate...
- 4 large russet potatoes (9 to 10 ounces each)
- Coarse salt
- 4 cups vegetable oil (32 ounces)
Salmon Croquettes
By calypan
by Cooking Light
- 1/4 cup organic canola mayonnaise (such as Spectrum), divided
- 4 teaspoons fresh lemon juice, divided
- 2 1/2 teaspoons Dijon mustard, divided
- 1/4 cup finely chopped green onions
- 2 tablespoons minced red bell pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground red pepper
- 2 (6-ounce) packages skinless, boneless pink salmon
- 1 large egg, lightly beaten
- 1 cup panko (Japanese breadcrumbs)
- 1 tablespoon canola oil
- 1 tablespoon chopped fresh parsley
- 1 teaspoon finely chopped capers
- 1/2 teaspoon minced garlic
- 1/8 teaspoon salt
Baked Southern Cheese Grits
By calypan
1. Adjust oven rack to lower-middle position and heat oven to 350 degrees
- Old-fashioned grits are well worth the extra 10 minutes of cooking; instant grits bake up too smooth and have an overprocessed flavor. Grits are ready when they are creamy and smooth but retain a little fine-textured coarseness.
- 2 tablespoons unsalted butter plus 1 teaspoon
- 1 small onion, chopped
- 3 cups water
- 1 cup heavy cream
- 1/2 teaspoon Tabasco sauce
- 1/2 teaspoon table salt
- 1 cup old-fashioned grits plus 2 tablespoons
- 2 cups shredded extra-sharp cheddar cheese
- 3 large eggs, lightly beaten
- Ground black pepper
K's FABULOUS Slow Cooker Chili
By calypan
Brown beef, celery, onion and green pepper in skillet; drain well and set aside
- 2 lbs ground chuck
- 2 stalks celery, chopped
- 1 onion, chopped
- 1 green bell pepper, chopped
- 3 (14 oz) cans stewed tomatoes
- 1 (10 oz) can Rotel Tomatoes with green chiles
- 1 small can chopped green chiles
- 1 (14 oz) can tomato sauce
- 1/2 cup water
- 2 (1.25 oz) pkgs McCormicks Chili Seasoning Mix (1 Original, 1 low-sodium)
- 1 (14 oz) can kidney beans, drained
- 1 (14 oz) can low-sodium pinto beans, undrained
- 1 (14 oz) can Bush's Medium Chili Beans, undrained
- 1-1/2 T. vinegar