Golfwidow7's profile page
Recipes
Chicken Marsala
By Golfwidow7
Place the flour, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a ziplock bag
- 1-1/2 1-1/2 1/4-inch pounds boneless skinless chicken breasts, pounded 1/4-inch thick (see note), or chicken tenderloins
- 3 3 3 tablespoons all-purpose flour
- Salt
- Freshly ground black pepper
- 1 1 1 tablespoon olive oil
- 3 3 3 tablespoons unsalted butter, divided
- 1 1 package 1 (8-oz) package pre-sliced bella or button mushrooms
- 3 3 1 tablespoons finely chopped shallots, from 1 medium shallot
- 2 2 2 cloves garlic, minced
- 2/3 2/3 2/3 cup chicken broth
- 2/3 2/3 2/3 cup dry Marsala wine
- 2/3 2/3 2/3 cup heavy cream
- 2 2 2 teaspoons chopped fresh thyme
- 2 2 2 tablespoons chopped fresh Italian parsley, for serving (optional)
Shrimp “Al Ajillo”
By Golfwidow7
From the Columbia Spanish Resturant in Florida
- 1/2 cup extra virgin olive oil
- 10 garlic cloves, minced
- 2 dried, red chili peppers
- 3/4 pound of shrimp, sized 41-50, peeled and deveined
- 4 ounces white wine
- 1 teaspoon Columbia seasoning
- 1 1/2 lemon
- 2 teaspoons chopped parsley
Breakfast Sausage Pies
By Golfwidow7
Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray
- 3/4 lb ground pork breakfast sausage
- 1 medium onion, chopped (1/2 cup)
- 1 can (4 oz) Green Giant® mushroom pieces and stems, drained
- 1/2 teaspoon salt
- 3 tablespoons chopped fresh sage
- 1 cup shredded Cheddar cheese (4 oz)
- 1/2 cup Original Bisquick® mix
- 1/2 cup milk
- 2 eggs
Chicken Cassoulet
By Golfwidow7
Preparation Note: The Beans and Sofrito should be made the day before
- BEANS
- 3 cups dry white coco beans or Great Northern Beans
- 1 onion, halved
- 1 carrot, chopped in large pieces
- 1 stalk celery, chopped in large pieces
- 2 cloves garlic, crushed
- 2 bay leaves
- SOFRITO
- 1 large onion, chopped
- 1 large carrot, chopped
- 3 stalk celery, chopped
- 4 cloves garlic, chopped
- 1/4 cup extra-virgin olive oil
- 2 tablespoons tomato paste
- 1/2 cup white wine
- 1 cup chicken stock
- CASSOULET
- 1/2 pound thick-cut bacon, sliced into 2 x 1" slabs
- 6 chicken sausages or duck sausages
- 6 bone-in chicken thighs
- Salt
- Sofrito (above)
- 1/2 cup white wine
- Beans (above)
- 1 cup chicken stock
- Sachet of thyme and bay leaf
- 1 cup breadcrumbs
- Ground black pepper, to taste
Roasted Vegetables WW 1 point
By Golfwidow7
3/4 cup per serving
- 4 sprays olive oil cooking spray, divided
- 2 medium sweet red peppers, cut into 8 thick strips
- 1 medium green pepper, cut into 8 thick strips
- 1 medium summer squash, cut thickly on the diagonal
- 1 medium zucchini, cut thickly on the diagonal
- 1 medium red onion, cut into large wedges
- 12 oz (375 ml) canned artichoke hearts, without oil, drained and halved
- 1 tbsp fresh thyme, minced
- 1/2 tsp table salt or to taste
- 1/4 tsp freshly ground black pepper or to taste
Chicken: Firecracker
By Golfwidow7
Preheat oven to 325 degrees
- Sauce:
- 1/4 cup canola oil
- 4 boneless skinless chicken breasts
- Salt
- pepper
- 1 cup cornstarch
- 2 large eggs, beaten
- 1/3 cup buffalo sauce (if you like more heat use hot sauce, like Frank’s brand)
- 1 1/4 cup packed light brown sugar
- 1 tablespoon water
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
Beef Taco Salad with Chunky Tomato Dressing
By Golfwidow7
To prepare the meat, heat a large skillet over a medium-high heat
- 3/4 pound lean ground beef (90 percent lean or higher)
- 2 cloves garlic, minced
- 1 (15.5-ounce) can black beans, drained and rinsed
- 1 tablespoon chili powder
- 1/4 teaspoon cayenne pepper, plus more to taste
- 1/3 cup water
- 4 medium tomatoes, diced
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 hearts romaine lettuce, chopped
- 1/2 cup grated Cheddar
- 2 ounces baked corn tortilla chips (about 32 chips)
Mac and Cheese Muffins
By Golfwidow7
Special equipment: two 24-cup mini-muffin pans Preheat the oven to 400 degrees F
- 1 1/2 cups panko breadcrumbs
- 1/4 cup plus 1 tablespoon shredded Parmesan
- 1/4 cup olive oil
- 1 1/2 teaspoons minced garlic
- 1 pound small elbow macaroni
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup all-purpose flour
- 1 2/3 cups milk
- 1 1/2 tablespoons Worcestershire sauce
- Salt
- 4 cups packed shredded Gruyere cheese
- 1 cup shredded Cheddar
- 1 cup crumbled goat cheese
- Nonstick cooking spray, for spraying muffin pans
Filet Mignon with Roasted Red Pepper, Cilantro and Lime
By Golfwidow7
WW 5 points Serving size: 1 filet, 3-4 Tbsp red pepper mixture
- 1 large clove(s) garlic clove(s), chopped
- 1 1/2 tsp kosher salt, or to taste
- 1 cup(s) cilantro, leaves and tender stems, finely chopped
- 2 tsp lime zest, grated (plus extra for garnish - optional)
- 1/2 tsp black pepper, or to taste
- 1/4 tsp ground cumin
- 1/4 tsp cayenne pepper
- 5 oz roasted red peppers (packed in water), drained, patted dry, diced (about 2 peppers)
- 5 spray(s) cooking spray
- 2 3/4 pound(s) uncooked lean and trimmed beef filet mignon, (eight 5 1/2 oz filets)
Pie - Chocolate-Drizzled Strawberries and Cream Pie
By Golfwidow7
In a medium bowl, beat the softened cream cheese, brown sugar, and vanilla until light and fluffy
- 1 quart fresh strawberries
- 1 8-oz. package cream cheese at room temperature (light is fine)
- 1/2 tsp. vanilla extract
- 1/4 c. packed light brown sugar
- 1 c. heavy whipping cream
- 1/4 c. powdered sugar
- 1 9″ graham cracker crust (store-bought or homemade)
- 1-2 ounces chocolate