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Recipes
Caprese stuffed Balsamic Chicken
By littlefish
1. Preheat over to 350. Cut a pocket about 3/4 way thru chicken
- 4 - 7 oz chicken breasts
- salt & pepper
- 1 t. each dried oregano & basil
- 2 roma tomatoes, sliced thinly
- 1/4 c sun dried tomato strips in oil
- 4 mozzarella cheese slices
- 12 basil leaves
- 4 cloves garlic, mince or fine chop
- 1/3 c balsamic vinegar
- 2 T brown sugar
Rosemary Chicken With Arugula and White Beans
By littlefish
In a 9-by-13-inch baking dish, whisk together the vinegar, rosemary, garlic, 2 tablespoons of the oil, ½ teas...
- 2 tablespoons red wine vinegar
- 2 tablespoons chopped fresh rosemary
- 2 cloves garlic, chopped
- 5 tablespoons olive oil
- kosher salt and black pepper
- 4 6-ounce boneless, skinless chicken breasts
- 2 teaspoons Dijon mustard
- 1 15.5-ounce can cannellini beans, rinsed
- 4 cups baby arugula (about 3 ounces)
- 1/4 small red onion, thinly sliced
Chicken Pot Pie
By littlefish
Lipton
- INGREDIENTS
- 2 Tbsp. I Can't Believe It's Not Butter!® Spread
- 1 lb. boneless, skinless chicken thighs, cut into 1-inch pieces (about 2 cups)*
- 2 ribs celery, sliced
- 2 medium carrots, cut lengthwise in half and sliced
- 1 medium onion, chopped
- 1 cup frozen cut green beans, thawed
- 1 envelope Lipton® Recipe Secrets® Savory Herb with Garlic Soup Mix
- 1 cup milk
- 1 refrigerated pie crust or pastry for single-crust
Puppy Chow
By littlefish
In large microwave safe bowl, melt chocolate at high for 1 min
- 1 pkg (1c) semi sweet chocolate morsels
- 6 c crispix cereal
- 1/4 c peanut butter
- 1 c powdered sugar
Spice Rub for Pork Chops
By littlefish
combine
- 1 T ground cumin
- 1 T chili Powder
- 1 T currry powder
- 1 t ground black pepper
- 2 t brown sugar
Baked Brown Rice
By littlefish
Preheat oven to 375*. Place rice into 8" square glass baking dish
- 1 1/2 c brown rice, medium or short grain
- 2 1/2 c water
- 1 T unsalted butter
- 1 t kosher salt
Mexican Bubble Pizza
By littlefish
main course
- 1 1/2 lb lean (at least 80%) ground beef
- 1 package (1 oz) Old El Paso® taco seasoning mix
- 3/4 cup water
- 1 can (10 3/4 oz) condensed tomato soup
- 1 can (16.3 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits
- 2 cups shredded Cheddar cheese (8 oz)
- 2 cups shredded lettuce
- 2 medium tomatoes, chopped
- 1 cup Old El Paso® Thick 'n Chunky salsa
- 1 can (2 1/4 oz) sliced ripe olives, drained
- 1 container (8 oz) sour cream
- 3 green onions, sliced, if desired
Blueberry Streusel Bars with Lemon-Cream Filling
By littlefish
Tip: Be sure to use room-temperature berries
- 8 oz. (1 cup) unsalted butter, softened; more for the pan
- 13-1/2 oz. (3 cups) all-purpose flour
- 1-1/2 cups old-fashioned rolled oats (not quick oats)
- 1-1/3 cups packed light brown sugar
- 1 tsp. table salt
- 1 tsp. baking powder
- 1 large egg, separated
- 14-oz. can sweetened condensed milk
- 1/2 cup fresh lemon juice
- 2 tsp. grated lemon zest
- 2-1/2 cups room-temperature blueberries (about 13 oz.), washed and drained on paper towels
Cobbler Batter
By littlefish
In mixing bowl cream shortening & sugar; add egg
- 1/3 c shortening
- 1/2 c sugar
- 1 egg
- 1 c flour
- 1/2 c milk
- 1 t baking powder
- sweetened fruit, fresh or canned
Chocolate-Topped Peanut Butter-Bacon Bars
By littlefish
1 Heat oven to 350°F. Lightly spray 9- or 8-inch square pan with cooking spray
- 1 pouch Betty Crocker® peanut butter cookie mix
- 1/3 cup vegetable oil
- 2 tablespoons maple-flavored syrup
- 1 egg
- 10 slices bacon, crisply cooked, crumbled (about 3/4 cup)
- 1/2 cup chopped peanuts
- 1 cup semisweet chocolate chips (6 oz)