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Recipes
ROASTED POTATOES WITH HERB BUTTER
By grinder
Cut potatoes into 2” cubes
- 1.5 lbs. russet potatoes
- 1.5 lbs. red potatoes
- 1.5 lbs. sweet potatoes
- Kosher salt
- 1 tablespoon canola oil
- Freshly ground black pepper
- 1/4 cup unsalted butter, room temp
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
CLASSIC ONION SOUP MIX
By grinder
Combine ingredients and store in airtight container up to 1 year
- 3/4 cups dried minced onion
- 1/3 cup beef bouillon granules
- 1/4 cup onion powder
- 1/4 teaspoon Splenda
- 1/4 teaspoon celery seed
FROSTY TROPICAL POPS
By grinder
*Calories 35/Total fat 0g/Sat fat 0g/Chol 0mg/Sodium5 mg/Carb 8g/ fiber 2g/Sugars 5g/Protein 1g
- 4 cups strawberries
- 1 tsp. kool-aid SF Tropical Punch Soft Drink
WONTON WRAPPERS
By grinder
In a medium bowl, beat the egg
- 1 egg
- 2 cups all-purpose flour
- 1/3 cup water
- 1/2 teaspoon salt
HOUSE SAUSAGE {5 ingred fix}
By grinder
Combine all ingredients in a medium bowl and wrap tightly with plastic wrap
- 1.5 lb. ground pork shoulder
- 1 tablespoon Dijon mustard
- 2 tablespoons maple syrup
- 1 teaspoon fresh cracked black pepper
- 1 teaspoon dried sage
- 1.5 teaspoons kosher salt
- 1 shallot, finely chopped
SOUTHWESTERN AVOCADO AND BLACK BEAN SALAD {paula deen}
By grinder
In a small bowl, whisk together cilantro, oil, lime juice and hot sauce
- 1/2 cup fresh chopped cilantro leaves
- 2 cups fresh or frozen corn kernels, thaw, drain
- 1/4 cup extra-virgin olive oil
- 2 cans black beans, rinse, drain
- 2 tablespoons fresh squeezed lime juice
- 1 cup chopped cherry tomatoes
- 2-3 dashes Tabasco
- 3 oz. grated pepper jack cheese
- 4 cups chopped romaine lettuce
- Kosher salt and fresh ground black pepper
- 2 avocados, peeled, diced
PASTA WITH CHICKEN-BROCCOLI-SUN-DRIED TOMATOES {atk}
By grinder
Bring 4 quarts water to rolling boil, covered, in stockpot
- 4 tablespons unsalted butter
- 1 lb. BS chicken breasts, trimmed of fat,cut crosswise,1/4” slices
- 1 small onion, chopped fine {2/3 c.}
- Table salt
- 6 medium cloves garlic, minced or pressed through garlic press {2 T.}
- 1/4 teaspoon red pepper flakes
- 2 teaspoons chopped fresh thyme leaves
- 2 teaspoons all-purpose flour
- 1 cup dry white wine
- 2 cups low-sodium chicken broth
- 1 bunch broccoli {1.5 lb} florets trim to 1” pieces
- 1/2 lb. penne pasta , ziti, cavatappi, or campanelle
- 2 oz. grated Asiago cheese + extra for serving
- 1 jar oil-packed sun-dried tomatoes {7-8.5oz}, rinse, pat dry, 1/4” strips
- 1 tablespoon minced fresh parsley leaves
- Ground black pepper
BOURSIN GARLIC-FINE HERBS CHEESE SPREAD
By grinder
Chop garlic clove in food processor, stopping once to scrape down the sides
- 1 garlic clove
- 16 oz. soft cream cheese
- 1 cup butter
- 1 teaspoon dried oregano
- 1/4 teaspoon dried dill weed
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon dried thyme
- 1/4 teaspoon ground black pepper
SPICY TURKEY NACHOS
By grinder
Adjust oven rack to the upper-middle and lower-middle positions and heat broiler
- 3 poblano chiles
- 1 tablespoon canola oil
- 3 garlic cloves, minced
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 1.5 cups leftover turkey meat, bite-sized pieces
- 1 can black beans, drained and rinsed
- 2 teaspoons lime juice
- 8 cups tortilla chip {6oz}
- 2 scallions, sliced thin
- 4 cups Pepper Jack cheese, shredded
MOM’S GREEN JELL-O SALAD
By grinder
Dissolve Jell-O in 1 cup boiling water, stirring 2 minutes
- 1 small lime Jell-O {regular or sugar free}
- 8 oz. cream cheese, cubed {regular or low-fat}
- 4 oz. crushed pineapple, drained
- 1/4-1/2 cup chopped walnuts