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Recipes
HIDDEN VALLEY RANCH CRISPY CHICKEN
By mkuchel
Combine corn flake crumbs, Parmesan cheese and dressing mix, set aside
- 1/2 c. butter
- 3/4 c. corn flake crumbs
- 3/4 c. Parmesan cheese
- 1 pkg. of Hidden Valley Ranch salad dressing mix (powder
Quick Pickled Jalapeno Rings
By mkuchel
Great recipe! I love Mrs Renfro jalapenos because they are so crisp but was going through about a jar a week and wa...
- 3/4 cup water
- 3/4 cup distilled white vinegar
- 3 tablespoons white sugar
- 1 tablespoon kosher salt
- 1 clove garlic, crushed
- 1/2 teaspoon oregano
- 10 large jalapeno peppers, sliced into rings
Chicken Souvlaki Sticks with Yogurt Dipping Sauce
By mkuchel
Recipe courtesy Rachael Ray, 2008
- 16 bamboo skewers
- 3 lemons
- 2 tablespoons finely chopped fresh oregano leaves
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup extra-virgin olive oil
- 4 cloves garlic, minced
- Salt and freshly ground black pepper
- 16 chicken tenders, about 1 1/2 pounds
- 2 cups Greek style yogurt
- 1/2 seedless cucumber, peeled and grated
- 1/2 teaspoon ground cumin
Coconut Shrimp I
By mkuchel
"These crispy shrimp are rolled in a coconut beer batter before frying
- 1 egg
- 1/2 cup all-purpose flour
- 2/3 cup beer
- 1 1/2 teaspoons baking powder
- 1/4 cup all-purpose flour
- 2 cups flaked coconut
- 24 shrimp
- 3 cups oil for frying
Mexican Squash with Yogurt Dip
By mkuchel
Recipe courtesy Marcela Valladolid
- 5 cups water
- 1/2 teaspoon salt
- 1 pound (about 4) chayote squash, seeded and cut lengthwise into 8 wedges
- 1 green bell pepper, roughly chopped to yield 1 cup
- 1/2 avocado, pitted
- 1/4 teaspoon ground cumin
- 3/4 cup plain non-fat yogurt
- 1/4 cup low-fat mayonnaise
- Salt and freshly ground black pepper
Cilantro Fries
By mkuchel
Recipe courtesy Marcela Valladolid
- Nonstick cooking spray
- 1 bunch fresh cilantro
- 1 small clove garlic
- 1 (28-ounce) bag frozen potato wedges, preferably organic, thawed
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
BAKED CABBAGE
By mkuchel
Preheat the oven to 400 degrees F
- 1/2 head of green cabbage
- 1 small onion, sliced
- 2 tablespoons light whipped butter or light buttery spread
- Dash salt
- Dash black pepper
- Dash paprika
- 1/4 cup precooked real crumbled bacon
- 1 teaspoon chopped garlic
Strawberry Rhubarb "Paloma"
By mkuchel
Directions In a cocktail shaker, add the rhubarb and the strawberry, and muddle
- 3 slices fresh rhubarb, plus more for garnish
- 1 strawberry, hulled
- 1 1/2 ounces tequila blanco 100 percent blue agave
- 1/2 -ounce honey
- 1/2 -ounce fresh lime juice
- Ice
- Pinch salt, plus more for rimming glass
- 2 ounces grapefruit soda
Chile Verde (Green Chili With Pork)
By mkuchel
Try this Chile Verde over bean and beef or breakfast burritos, chimichangas or just eat it as a stew with warm tort...
- 2 to 3 pound pork roast (pre-diced pork works well for a faster preparation. Just brown with onions)
- 2 tablespoons cooking oil or 2 tablespoons lard or 2 tablespoons bacon grease
- 1 large chopped onion
- 1 head minced garlic
- 6 tablespoons flour
- 1 (15-ounce) can tomatoes, drained
- 2 cups diced green chilies
- 3 large tomatillos, husks removed and coarsely chopped
- 2 to 4 teaspoons jalapeños, chopped
- 5 cups chicken broth
- 2 tablespoons ground cumin, or to taste
- 2 tablespoons ground chili powder
- 1 teaspoon salt
Cornbread Dressing with Sausage, Apples and Mushrooms
By mkuchel
- 4 cups artisan/crusty bread (such as ciabatta), cut into 1-inch cubes
- 4 cups cornbread, cut into 1-inch cubes
- 4 cups French bread, cut into 1-inch cubes
- 32 ounces white button or crimini mushrooms
- 4 tablespoons olive oil
- Kosher salt
- 1 pound Italian sausage
- 1 large onion, diced
- 5 Granny Smith apples, large dice
- 1 cup dried Cranberries
- 3 tablespoons brown sugar
- 1 cup white wine
- 32 ounces low-sodium (very low) chicken broth
- 2 teaspoons fresh rosemary leaves, minced
- 1/2 teaspoon ground sage
- 1/2 teaspoon ground thyme
- 1/4 teaspoon turmeric (or more to taste)
- Black pepper
- Fresh parsley, minced