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Recipes
Beef Teriyaki Kabobs
By Golfwidow7
by Clinton Kelly's
- ingredients
- 1/2 pound Flatiron steak (sliced into 24 1/8th-inch thick pieces - against the grain)
- 2-3 Medium zucchini (sliced lengthwise into 24 1/8th-inch thick slices)
- 3 tablespoon Soy sauce
- 2 tablespoon Rice vinegar
- 1 teaspoon Sugar
- 2 Garlic cloves (minced)
- 2 teaspoon Ginger (peeled and grated)
Lemon Roast Potatoes
By Golfwidow7
Rachel Ray
- 6 6 potatoes, peeled and sliced 1/4- to 1/2-inch thick
- Juice of 2 lemons
- Salt and pepper
- 1/2 cup 1/2 cup EVOO – Extra Virgin Olive Oil
- 3/4 cup 3/4 cup water
- 1 tablespoon 1 tablespoon semolina
- 1 teaspoon 1 teaspoon dried oregano
Italian Chicken, Rustic (slow cooker)
By Golfwidow7
Savory chicken thighs (I use breasts) are slow cooked to perfection along with fresh vegetables and Italian seasoni...
- 2 pounds boneless skinless chicken thighs, around 12 thighs or
- 2 pounds boneless chicken breasts
- 2 large carrots, cut into 1/2 inch slices
- 1 medium red bell pepper, chopped
- 1 cup sliced fresh mushrooms
- 4 medium garlic cloves, minced
- 2 tablespoons Italian seasoning
- Salt and black pepper to taste
- 1 (14.5 ounce) can Redpack® Diced Tomatoes
- 1 (28 ounce) can Redpack® Crushed Tomatoes in Puree
- 3 cups penne pasta, cooked and drained
Fried Zucchini and Mozzarella
By Golfwidow7
Beat 2 eggs and 1/4 cup water in a shallow dish
- 2 eggs
- 1/4 cup water
- 1/2 cup flour
- 3/4 cup breadcrumbs
- 2 tablespoons chopped parsley
- salt
- pepper
- 1 zucchini cut into sticks
- 12 bocconcini
- 1/2 cup olive oil
Soup: Tomato Minestrone Soup with Garlic Bread Croutons
By Golfwidow7
- 2 tablespoons extra-virgin olive oil (EVOO)
- 1/4 pound pancetta or thick-cut prosciutto, finely chopped (optional)
- 1 pound zucchini, cut into strips lengthwise (discarding the seedy centers), then cut into small pieces
- 2 ribs celery with leafy tops, finely chopped
- 1 small carrot, finely chopped
- 1 onion, finely chopped
- 1 bay leaf
- 3 cloves garlic, finely chopped
- Salt and pepper
- 1 32 ounce container (4 cups) chicken or vegetable stock
- 1 15 ounce can cannellini beans, rinsed
- 1 15 ounce can tomato puree or crushed tomatoes
- 1/4 pound whole wheat penne or other short-cut pasta
- A handful basil, torn into pieces
- 2 tablespoons butter
- 4 thick slices italian bread
- 1/2 About 1/2 cup freshly grated parmigiano-reggiano
- Finely chopped parsley, for garnish
Breakfast: Croissant French Toast
By Golfwidow7
Preheat the oven to 350°
- 1 cup sugar
- 1/4 cup plus 2 tablespoons pure maple syrup
- 2 cups whole milk
- 2 large eggs
- 5 croissant, cut in half horizontally
- Swap it
- Use raisin bread, Danish or doughnuts in place of croissants.
Bread: Walnut Quick Bread
By Golfwidow7
Heat oven to 350 degrees F
- Cooking spray
- 1.75 cup(s) all-purpose flour
- 1.25 teaspoon(s) baking powder
- 1/2 teaspoon(s) ground cinnamon
- 1/2 teaspoon(s) kosher salt
- 2 large eggs
- 1 cup(s) sour cream
- 3/4 cup(s) granulated sugar
- 1/2 cup(s) canola oil
- 1 teaspoon(s) pure vanilla extract
- 1 cup(s) chopped walnuts
Pie: Apple Pie*
By Golfwidow7
My husband believes its not apple pie without vanilla ice cream
- Crust:
- 2 cups all-purpose flour, plus extra for rolling
- 1/2 cup finely ground blanched almonds or almond flour (can substitute 1/2 cup flour if you don't have almonds)
- 16 Tbsp (2 sticks) unsalted butter, cut into 1/2 inch cubes, chilled in freezer for at least 15 minutes
- 1 teaspoon salt
- 1 heaping teaspoon brown sugar
- 3 to 6 Tbsp water, very cold
- Filling:
- 1/2 cup unsalted butter
- 3 tablespoons all-purpose flour
- 1/4 cup water minus 1 T
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 8 Granny Smith apples - peeled, cored and sliced thin
- 1 t cinnamon
- 1/2 t nutmeg
- 1/2 t vanilla
- 1 T cornstarch
- 1 large egg yolk
- 1 Tbsp. cream
Chicken: Parmigiano and Herb Chicken Breast Tenders
By Golfwidow7
Preheat oven to 350 degrees F
- Breading:
- Olive oil, for frying
- 1 1/2 pounds chicken breast tenders
- Salt and pepper
- 1 cup all-purpose flour
- 2 large eggs, beaten with 1/4 cup water
- 2 cups Italian style bread crumbs
- 1 cup shredded Parmesan
- 6 sprigs or stems fresh thyme leaves, stripped and chopped, 2 to 3 tablespoons
- 6 sprigs fresh rosemary leaves, finely chopped, 3 tablespoons
- 2 handfuls chopped flat-leaf parsley leaves
- 4 cloves garlic, finely chopped
- 1 teaspoon crushed red pepper flakes
- Simple Tomato Sauce for Chicken Parmigiano:
- 2 tablespoons extra virgin olive oil
- 1 small white onion, finely chopped
- 3 cloves garlic, minced
- 1 (14 ounce) can chunky style crushed tomatoes
- 1 (28 ounce) can crushed tomatoes
- 1 cup chicken broth or stock
- A handful fresh basil leaves, torn into small pieces
- Coarse salt
- 1 1/2 cups shredded provolone
- 1/2 cup grated Parmigiano-Reggiano
- 1 pound spaghetti, cooked to al dente
Chicken: Chicken Cordon Bleu
By Golfwidow7
Coat a 9" x 13" baking dish with non-stick cooking spray
- 3 boneless, skinless chicken breasts, cut in half (like you're butterflying, but finish the cut)
- 12 slices deli honey ham
- 1 cup Panko bread crumbs
- 2 tablespoons butter, melted
- 1/2 pounds thinly sliced Swiss cheese
- Parmesan-Dijon Cream Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 chicken bouillon cube, crushed
- 1/2 teaspoon salt
- 1 tablespoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1/2 cup finely grated Parmesan cheese