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Recipes
Chicken Avocado Egg Rolls
By mkuchel
Guy Fieri, 2008
- 2 tablespoons canola oil
- 1/2 cup finely minced red onion
- 1/4 cup finely minced red bell peppers
- 2 tablespoons minced ginger
- 1 tablespoon minced garlic
- 1/4 cup sliced bamboo shoots
- 1/4 cup finely chopped celery
- 2 cups chopped chicken breast
- 1/4 cup soy sauce
- 1 cup julienned green cabbage
- 1/2 cup shredded carrots
- 4 cups rice bran oil or canola oil
- 12 egg roll wrappers
- 2 avocados, sliced into 24 pieces
- 1 egg mixed with 1 tablespoon milk
- Jarred sweet chili sauce, for dipping
Chicken with Melted Cheese and Gravy
By mkuchel
guy fieri-crepes
- 2 sprigs fresh oregano, leaves removed and chopped
- 2 sprigs fresh thyme, leaves removed and chopped
- 1 lemon, zested
- 1/2 stick butter, softened
- Kosher salt and freshly cracked black pepper
- One 2- to 3-pound whole chicken
- 2 sprigs fresh oregano
- 2 sprigs fresh thyme
- 1 lemon, halved
- 1 small onion, cut into 1-inch pieces
- 3 carrots, cut into 1-inch pieces
- 3 celery ribs, cut into 1-inch pieces
- 1 tablespoon kosher salt
- 2 teaspoons freshly cracked black pepper
- 2 tablespoons all-purpose flour
- 1 1/2 cups low-sodium chicken stock
- 1 cup dry white wine
- Kosher salt and freshly cracked black pepper
- 2 tablespoons unsalted butter, cold, cut into cubes
- 5 to 6 Crepes, recipe follows
- 3 cups shredded Monterey Jack cheese
- 3/4 cup all-purpose flour
- 3/4 cup plus 3 tablespoons whole milk
- 4 1/2 teaspoons unsalted butter, plus 2 tablespoons reserved for the pan, melted
- Pinch salt
- 3 large eggs
Zippy Three-Bean Chili Recipe
By mkuchel
In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain
- 1 pound lean ground beef (90% lean)XKick-up the flavor With Johnsonville Italian Sausage.Featured Sponsor
- 1/2 cup chopped onion
- 1 cup chopped fresh mushrooms
- 1/2 cup chopped green pepper
- 1/2 cup chopped sweet red pepper
- 1 garlic clove, minced
- 2 cups water
- 1 can (14-1/2 ounces) diced tomatoes and green chilies, undrained
- 1 envelope reduced-sodium taco seasoning
- 1 can (15-1/2 ounces) great northern beans, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) pinto beans, rinsed and drained
- 8 tablespoons shredded reduced-fat cheddar cheese, divided
Baked Apples
By mkuchel
Preheat the oven to 350 degrees F
- Nonstick cooking spray
- 1 cup firmly packed brown sugar
- 1/2 cup raisins
- 1 teaspoon ground cinnamon
- 1 stick butter, softened
- 6 large apples, cored (honey crisp or gala)
- One 12-ounce can cola-flavored carbonated beverage
- Vanilla ice cream, for serving, optional
Tortilla Chips (Healthy)
By mkuchel
A wonderful healthy snack and a great way to use up leftover corn tortillas
- Corn tortillas
- Olive oil cooking spray
- Salt
- Chili powder
Mexican Chicken Soup Recipe
By mkuchel
In a large nonstick skillet, saute chicken in oil until no longer pink
- 1-1/2 pounds boneless skinless chicken breasts, cubed
- 2 teaspoons canola oil
- 1/2 cup water
- 1 envelope reduced-sodium taco seasoning
- 1 can (32 ounces) V8 juice
- 1 jar (16 ounces) salsa
- 1 can (15 ounces) black beans, rinsed and drained
- 1 package (10 ounces) frozen corn, thawed
- 6 tablespoons reduced-fat cheddar cheese
- 6 tablespoons reduced-fat sour cream
- 2 tablespoons minced fresh cilantro
BRATS
By mkuchel
Preheat a grill or grill pan to medium-high heat
- 3 medium Granny Smith apples, peeled and thinly sliced
- 1 yellow onion, thinly sliced
- 2 cans lager beer, such as Pabst Blue Ribbon
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 8 fresh bratwursts
- 8 fresh hot dog buns, toasted
- Beer Cheese Sauce, recipe follows
- 2 cups sauerkraut, drained
- Dijon mustard, for topping
- 1 to 2 tablespoons pickled jalapenos, chopped
- 12 ounces pasteurized cheese product, cubed, such as Velveeta
- 1 tablespoon Dijon mustard
- 1/2 cup reserved beer braising liquid, plus more as needed
Cauliflower Hot Wings with Buttermilk Ranch Dipping Sauce
By mkuchel
Preheat the oven to 450 degrees F; place oven racks in the top and bottom positions
- 1/3 cup buttermilk
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 tablespoon cider vinegar
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1/4 teaspoon garlic powder
- Kosher salt and freshly ground black pepper
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Kosher salt
- 1/2 cup buttermilk
- 1 medium head cauliflower, broken into 1 1/2-inch florets
- 2 tablespoons unsalted butter
- 3/4 cup hot sauce, such as Frank's Red Hot
- Serving suggestions: carrot sticks, celery sticks, bell pepper strips and cucumber slices
Squash Caponata
By mkuchel
Recipe courtesy Alex Guarnaschelli
- 2 large zucchini, peeled and cut into small cubes (about 1/2-inch)
- 1 tablespoon granulated sugar
- 3 tablespoons extra-virgin olive oil, divided
- Kosher salt
- 1 tablespoon dried oregano
- 3 tablespoons red wine vinegar
- 2 heaping tablespoons golden raisins
- 1 medium onion, peeled and finely chopped
- 2 cloves garlic, peeled and grated
- 1 cup canned San Marzano whole plum tomatoes, drained of their liquid and broken into small pieces
- 3 medium-size stalks celery, cut into thin rounds
- 1 tablespoon capers, drained
- 12 green olives, preferably Cerignola, pitted and chopped
Sunny Anderson's Eggs in Baskets
By mkuchel
The cute little cups are perfect for a holiday brunch
- 3 large russet potatoes, peeled
- 1/2 stick unsalted butter, melted
- Kosher salt and freshly cracked black pepper
- Nonstick cooking spray
- 6 slices prosciutto, about 2 1/2 ounces, chopped
- 2 tablespoons maple syrup
- 6 eggs
- 3/4 cup shredded provolone