Golfwidow7's profile page
Recipes
Grilled Hawaiian Barbecue Chicken in Foil
By Golfwidow7
Grilled Hawaiian Barbecue Chicken in Foil has the most amazing sweet and tangy pineapple barbecue sauce! It grills
- 4 4 boneless skinless chicken breasts
- 1 cup 1 cup bbq sauce (I like Sweet Baby Ray's)
- 1 15-ounce can 1 15-ounce can pineapple slices (including juice)
- 2 teaspoons 2 teaspoons soy sauce
- 1 teaspoon 1 teaspoon garlic
- 1 1 red bell pepper, cut into cubes
- 2 medium 2 medium zucchini, sliced
- green onions, for garnish
Roasted Green Beans With Pancetta and Yogurt
By Golfwidow7
Preheat the oven to 500 degrees F
- 1/2 cup whole-milk Greek yogurt
- Juice of 1 lemon
- Kosher salt
- 2 pounds green beans, trimmed
- 2 tablespoons extra-virgin olive oil
- 4 ounces thinly sliced pancetta
- 1 teaspoon caraway seeds
- 1 small red onion, diced
- 1 cup fresh parsley leaves
- 1/2 cup almonds, toasted and chopped
Breakfast Bake
By Golfwidow7
9X13
- 2 packages (12 oz each) bulk pork sausage
- 1 medium bell pepper, chopped (1 cup)
- 1 medium onion, chopped (1/2 cup)
- 3 cups frozen hash brown potatoes
- 2 cups shredded Cheddar cheese (8 oz)
- 1 cup Original Bisquick™ mix
- 2 cups milk
- 1/4 teaspoon pepper
- 4 eggs
Potato Bites, Loaded
By Golfwidow7
1. Take potatoes out of the fridge and let sit for a few minutes to take the chill off a bit
- 2 cups leftover mashed potatoes
- 2 tablespoons of flour
- 2/3 cup of shredded cheddar cheese
- 3 strips bacon
- 1/3 cup scallions, chopped
- 1 egg
- 1 1/4 - 1 1/2 cups Italian bread crumbs
- Oil for frying
- Salt and Pepper
- Ranch or Honey Mustard for dipping
Chicken Tacos, Ancho with Cilantro Slaw & Avocado Cream (Cooking Light)
By Golfwidow7
Fish (Tilapia) could be used as substitute for Chicken
- 1 pound skinless, boneless chicken breasts (or tilapia), cut into 1/4-inch strips
- 3/4 teaspoon ancho chile powder
- 1/2 teaspoon garlic salt
- 1/4 teaspoon ground cumin
- Cooking spray
- 1/8 teaspoon grated lime rind
- 2 tablespoons fresh lime juice, divided
- 1/4 cup light sour cream
- 2 tablespoons 1% low-fat milk
- 1/2 ripe peeled avocado, diced
- 2 cups packaged angel hair slaw
- 1/2 cup thinly sliced green onions
- 1/4 cup chopped fresh cilantro
- 1 tablespoon canola oil
- 1/4 teaspoon salt
- 8 (6-inch) corn tortillas
Vegan Crab Cakes with Red Pepper Aioli
By Golfwidow7
Jenne Clariborne is the vegan blogger behind Sweet Potato Soul
- 1 can chickpeas
- 2 cans hearts of palm, chopped into large pieces
- 1 jalapeño, seeded and minced
- 1/4 cup vegan mayonnaise
- 1 1/2-2 tablespoons Old Bay seasoning
- 1 teaspoon umeboshi plum vinegar
- 1 teaspoon dijon mustard
- 1 cup panko bread crumbs + 1/2 cup for coating
- RED PEPPER AIOLI
- 1/2 cup vegan mayo
- 4 roasted red peppers (from jar, and dried off)
- 1/4 cup dill, fresh
- 1 tablespoon red wine vinegar
- 1 teaspoon black pepper
Rice, Chicken Fried
By Golfwidow7
Heat sesame oil in a large skillet on medium heat
- 3 Tbsp sesame oil
- 1 cup onion, chopped
- 1 cup frozen peas and carrots
- 2 cloves garlic, minced
- 2 eggs
- 1/2 lb boneless, skinless chicken breasts, cooked and chopped into bite sized pieces
- 4 cups brown rice, prepared (or 2 bags brown minute rice, prepared)
- 1/4 cup reduced-sodium soy sauce
Chicken: Chinese Tacos
By Golfwidow7
Instructions Over medium-high heat cook chicken, ginger and garlic, stirring frequently for 3 to 5 minutes or unti...
- 3 boneless skinless chicken breast halves, cut into thin strips
- 1- 2 cloves of garlic, minced
- 1 tsp grated ginger
- 2 TBSP soy sauce
- 1 TBSP honey
- 1 green onion, cut in to thin slices
- 12 taco shells
- 2 cups of shredded lettuce
Soup: Tomato Basil Soup
By Golfwidow7
Preheat oven to 400°. Slice tomatoes in half; place on foil-lined cookie sheet
- 1 pound fresh tomatoes (heirloom is best when in season...otherwise, I combine vine ripe and plum)
- 2 tablespoons extra virgin olive oil, divided
- 1 carrot, diced
- 1 stalk celery, diced
- 2 garlic cloves, minced
- 2 medium shallots, chopped
- 1/4 cup chopped fresh basil
- Dash of cayenne pepper
- 1 Bay leaf
- 1/2 teaspoon Kosher or sea salt
- 2 cups vegetable broth, low-sodium
Egg Bread Bowl, Italian
By Golfwidow7
Preheat the oven to 350 degrees F
- 1 round loaf good-quality Italian bread
- Olive oil, for drizzling, plus 2 tablespoons
- Kosher salt and freshly ground black pepper
- 8 ounces loose sweet Italian sausage
- 1 small Spanish onion, halved and thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 jarred Calabrian chiles, thinly sliced
- 1/4 cup chopped fresh flat-leaf parsley
- 2 tablespoons torn fresh basil
- 10 large eggs, whisked until frothy
- 6 ounces grated provolone
- 1/4 cup grated Parmesan