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Recipes
Potato: Leftover Mashed Potato Puffs
By Golfwidow7
Leftover mashed potatoes get a new lease on life thanks to these puffs! They're combined with eggs, sour cream, che...
- 2 eggs
- 1/3 cup sour cream, plus more for serving
- 1 heaping cup shredded sharp cheddar
- 2 tbsp. grated Parm
- 2 tbsp. chopped chives
- salt and pepper to taste
- 3 cups mashed potatoes
Taco Dip
By Golfwidow7
Preheat the oven to 400°F
- 1 pound lean ground beef (90/10)
- 1/2 red onion, diced
- 2 cloves garlic, minced
- 8 ounces light cream cheese, softened
- 1/2 cup light ranch dressing
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 2 ounces cheddar cheese, shredded
- 2 ounces pepper jack cheese, shredded
- Tortilla chips
Side Dish: Cheesy Cauliflower Mash - Hungry Girl
By Golfwidow7
Place cauliflower in a large microwave-safe bowl; cover and microwave for 3 1/2 minutes
- 4 cups frozen cauliflower florets
- 2 wedges The Laughing Cow Light Creamy Swiss cheese
- 2 tbsp. reduced-fat Parmesan-style grated topping
- Seasonings: black pepper, salt, garlic powder, onion powder
Sandwich: Whiskey Brisket Sandwiches
By Golfwidow7
Preheat oven to 325ºF. Combine ingredients for the rub in a small bowl and rub all over brisket
- For the Rub:
- 1 tablespoon ground mustard
- 1 tablespoon paprika or smoked paprika
- 1 teaspoon celery seed
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Kosher salt and pepper
- 2 tablespoons vegetable oil
- 1 3-pound beef brisket, well trimmed and brought to room temperature
- 2 cups beef stock
- Whiskey BBQ Sauce
- Soft rolls or buns
- Crumbled sharp white cheddar or Stilton or Double Gloucester cheddar with chives
- Whiskey BBQ Sauce
- 1 cup good quality organic ketchup
- 1/2 cup tomato passata or purée
- 1/2 cup beef stock
- 3 shots bourbon whiskey
- 1/4 cup Worcestershire sauce
- 2 tablespoons light brown sugar
- 2 tablespoons cider vinegar
- 1 teaspoon coarse black pepper
- 1 teaspoon celery seed
- 1 tablespoon chili powder or hot paprika
- 1 rib celery, minced with leafy tops
- 1/4 cup grated onion
- 2 large cloves garlic, grated or finely chopped
Roast Chicken with mushrooms and Red Wine Sauce
By Golfwidow7
Preheat the oven to 375 degrees F
- 2 skin-on, bone-in chicken breasts (12 to 14 ounces each)
- Kosher salt and freshly ground pepper
- 1 tablespoon vegetable oil
- 1 pound oyster and/or maitake mushrooms, trimmed and torn into pieces
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1/2 cup low-sodium chicken broth
- 1 cup dry red wine
- 1/2 teaspoon sugar
Lettuce Wraps, PF Chang's
By Golfwidow7
Method for Pouring Sauce Recipe 1
- Recipe for dipping and pouring sauce
- 4 tablespoons sugar or agave nectar
- 1/2 cup hot water
- 3 tablespoons soy sauce or gluten free tamari
- 2 tablespoons rice wine vinegar
- 2 tablespoons ketchup or canned tomato sauce
- 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon dark sesame oil
- Recipe for stir-fry sauce
- 2 tablespoons soy sauce or gluten free tamari
- 2 tablespoons brown sugar (not packed tightly)
- 1/2 teaspoon rice wine vinegar
- Recipe for stir-fried chicken
- 1 teaspoon hot water
- 1 tablespoon nice dijon mustard (use the good stuff, it will make a difference)
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 2 tablespoons dark sesame oil
- 2 boneless, skinless chicken breasts, cut into half-inch cubes”
- 1 – 8oz can sliced water chestnuts, drained and minced
- 1/2 cup minced mushrooms (minced to the same size as the water chestnuts)
- 1/2 yellow onion, minced
- 3 garlic cloves, minced
- 6 large leaves of iceberg lettuce
Soup: Chicken and Pastina Soup
By Golfwidow7
In 5-quart stockpot, melt butter over medium-high heat
- 1 tablespoon butter or margarine
- 2 lb boneless skinless chicken breasts, cut into 3/4-inch pieces
- 1/2 cup chopped onion (1 medium)
- 1/2 cup diced carrot
- 1/2 cup diced celery (1 medium stalk)
- 1 cup Progresso® crushed tomatoes (from 28-oz can)
- 2 cartons (32 oz each) Progresso® chicken broth
- 1/2 teaspoon gray salt or sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 dried bay leaf
- 1 cup uncooked acini di pepe pasta or other small round pasta (8 oz)
- 2 cups chopped, lightly packed mustard greens, spinach, Swiss chard or other greens
- 1/3 cup shredded Parmesan cheese
Roasted Soy Sauce Chicken
By Golfwidow7
Butterflied, the whole chicken is marinated in a soy sauce, sesame oil, sweet chili sauce, garlic, ginger, and scal...
- 1/3 cup KA-ME Soy Sauce
- 2 tsp KA-ME Sriracha
- 1/4 cup raw sugar
- 1 oz ginger, peeled and finely grated
- 2 large garlic cloves, peeled and finely grated
- 1 scallion, trimmed and minced
- 4-pound chicken, butterflied through the breast bone, or cut into 8 pieces
SKILLET CHICKEN & VEGETABLES
By Golfwidow7
Heat oil in 12-inch skillet over medium heat
- 1 tablespoon vegetable oil
- 1 package (1 pound 8 ounces) chicken thighs, bone-in, skin on
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cups Simply Potatoes® Red Potato Wedges
- 1/2 cup chopped onions
- 2 large carrots, peeled, cut into 1-inch slices
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1/2 cup dry white wine
- fresh chopped parsley
Cake: Maple Walnut Cake
By Golfwidow7
Directions:Prep Time: 15 minsTotal Time: 50 mins1 You will need two 8" (20cms) cake tins; greased and lined with ba...
- Maple Walnut Cake
- 6 ounces butter, softened
- 6 ounces soft brown sugar
- 8 ounces self raising flour
- 3 large eggs, beaten
- 1 teaspoon baking powder
- 3 ounces walnuts, chopped
- 2 tablespoons milk
- 2 tablespoons maple syrup
- Maple Fudge Frosting and Filling
- 3 ounces butter
- 4 ounces soft brown sugar
- 2 tablespoons cold strong coffee
- 1 tablespoon maple syrup
- 1 tablespoon milk
- 1 -2 tablespoon maple extract, to taste
- 8 ounces icing sugar
- chopped walnuts, for the filing (optional)
- walnuts, halves for decoration