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Recipes
Lemon Garlic Chicken with Potato Smash
By amt2mf
Preheat the oven to 450°
- 6 cloves garlic
- 1 lemon, zested, 1/2 juiced
- Salt and pepper
- 7 tbsp. butter
- 1 whole chicken (4 to 4 1/2 lbs.)
- 12 oz. celery root, peeled and cut into small pieces
- 1 1/2 lbs. yukon gold potatoes, peeled and cut into 1 1/2-inch pieces
- 2 tbsp. whole milk
- 1 1/2 tsp. grainy dijon mustard
- 2 scallions thinly sliced
Molded Party Cookies
By amt2mf
1. Mix all dry ingredients, add softened shortening, form in a ball and chill at least 1 hour
- 1/2 c corn starch
- 1/2 c powdered sugar
- 1 c sifted flour
- 3/4 c solid margarine
Chicken Tortilla Soup
By amt2mf
1. Preheat oven to 375. Rub chicken with 1 T olive oil, 3/4 t chili powder, cumin, and salt
- 2 boneless, skinless chicken breasts
- 2 T olive oil
- 1 t chili powder
- 1/2 t cumin
- 1/1 t salt
- 1 small onion, diced
- 2 cloves garlic
- 1 red pepper, diced
- 1 can chopped and diced tomatoes
- 4 c low sodium chicken broth
- 2 c water
- 5 whole corn tortillas, cut into thin strips
- 1 avocado, diced
- 1/3-1/2 c grated monterey jack cheese
- 1 bunch cilantro
- low fat sour cream, crema, or plain yogurt
Moist and Easy Cornbread
By amt2mf
Preheat the oven to 425 degrees F
- 6 tablespoons unsalted butter, melted, plus butter for baking dish
- 1 cup cornmeal
- 3/4 cup all-purpose flour
- 1/3 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs, lightly beaten
- 1 cups buttermilk
Chicken Florentine Artichoke Bake
By amt2mf
Nutrition Facts: Calories531, Total Fat (g)24, Saturated Fat (g)13, Cholesterol (mg)163, Sodium (mg)897, Carbohydra
- 8 oz. dried bow tie pasta
- 1 small onion, chopped
- 1 Tbsp. butter
- 2 eggs
- 1-1/4 cups milk
- 1 tsp. dried Italian seasoning
- 1/4 to 1/2 tsp. crushed red pepper (optional)
- 2 cups chopped cooked chicken
- 2 cups shredded Monterey Jack cheese (8 oz.)
- 1 14-oz. can artichoke hearts, drained and quartered
- 1 10-oz. pkg. frozen chopped spinach, thawed and well drained
- 1/2 cup oil-packed dried tomatoes, drained and chopped
- 1/4 cup grated Parmesan cheese
- 1/2 cup soft bread crumbs
- 1/2 tsp. paprika
- 1 Tbsp. butter, melted
Chocolate Chip Cookie Cupcakes
By amt2mf
Preheat oven to 350 degrees
- 1 1/2 cups all-purpose flour
- 1 1/2 cups cake flour (not self-rising)
- 1 tablespoon baking powder
- Salt
- 2 sticks unsalted butter, room temperature
- 1 3/4 cups sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 1/4 cups whole milk
- 2 1/4 cups Chocolate Chip Cookie Base plus 3 dozen cookies (1 1/2 inches)
- Simple Vanilla Frosting
Simple Vanilla Frosting
By amt2mf
Beat butter and 1 1/2 cups sugar with a mixer on medium speed until pale and fluffy
- 4 1/2 sticks room-temperature unsalted butter
- 6 3/4 cups confectioners' sugar
- 1 tablespoon plus 1 1/2 teaspoons whole milk
- 1 teaspoon pure vanilla extract
Kale Salad with Grilled Artichokes
By amt2mf
Nutritional Information Amount per serving Calories: 315 Fat: 16
- 2 lemons, halved crosswise
- 2 cups dry white wine
- 2 cups water
- 1 bay leaf
- 1 thyme sprig
- 4 large artichokes
- Cooking spray
- 3 tablespoons extra-virgin olive oil, divided
- 1/2 teaspoon black pepper, divided
- 1/4 teaspoon salt, divided
- 1/4 cup golden raisins
- 1/2 cup hot water
- 2 tablespoons fresh lemon juice
- 1 tablespoon minced shallots
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon sugar
- 6 cups chopped Lacinato kale
- 1/4 cup pine nuts, toasted
Chicken with mustard-white wine sauce and spring vegetables
By amt2mf
Nutritional Information Amount per serving Calories: 445 Fat: 15
- 4 large shallots, peeled and quartered
- 12 baby carrots, peeled
- 1 pound small red potatoes, halved lengthwise
- 2 1/2 tablespoons olive oil, divided
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 1/2 pounds skinless, boneless chicken thighs
- 1 cup white wine
- 2 thyme sprigs
- 1 rosemary sprig
- 1 tablespoon all-purpose flour
- 1 1/2 cups unsalted chicken stock (such as Swanson), divided
- 1 tablespoon Dijon mustard
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 teaspoons chopped fresh thyme leaves
Marshmallow Popcorn Bars
By amt2mf
1. Butter a 9-by-13-inch baking dish
- 2 tablespoons unsalted butter, plus more for the dish
- 1/2 cup popcorn kernels or one 3.5-ounce package plain microwave popcorn
- 1 10-ounce bag marshmallows