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Recipes
Grilled Chicken Bacon Sliders
By AzWench
These Grilled Chicken Bacon Sliders are easily made to your liking by switching up the sauce, toppings and spread
- 4 chicken breast halves, boneless, skinless
- 16 slices thin bacon
- Cajun spice
- Salt and pepper, to taste
- 16 whole small dinner rolls
- 16 slices cheese, your choice (cheddar, Monterey Jack, Pepper Jack, American, Swiss)
- Bottled sauces, your choice: BBQ, Louisiana Hot Sauce, Teriyaki, etc.
- Toppings, your choice: tomato slices, grilled onions, lettuce, celery leaves, etc.
- Spread, your choice: mayo, mustards, mayo mixed with chipotle pepper, etc.
Penne Pasta with Sausage, Peppers & Onions
By AzWench
1. Place the semolina, all-purpose flour, and salt into the kneading chamber of the pasta machine
- Sausage, Pepper & Onion Sauce:
- 1/3 cup semolina flour
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup water
- 1 teaspoon olive oil
- 1 pound sausage links or coil
- 1/2 onion, large dice
- 1 clove minced garlic
- 2 cups tri-colored bell peppers, large dice
- 1 (14-ounce) can petite diced tomatoes
- 1 (8-ounce) can tomato sauce
- 1 teaspoon Italian seasoning
- salt and freshly ground black pepper
- 2 tablespoons chopped fresh parsley
- grated Parmesan cheese for serving
Blueberry Strudels
By AzWench
In a 4-quart heavy saucepan over moderate heat, bring the blueberries, 1/4 cup sugar, cornstarch and a pinch of sal...
- 3 cups fresh or frozen (not thawed) blueberries
- 1/4 cup granulated sugar, plus more for sprinkling
- 2 tablespoons cornstarch
- Pinch salt
- 5 tablespoons unsalted butter, melted, plus more for pan
- 12 (9 by 14-inch) phyllo sheets, thawed if frozen
Parmesan Chicken Sticks
By AzWench
Lay the chicken breasts on a cutting board and slice each diagonally into 4 or 5 large strips
- 1 1/2 pounds skinless, boneless chicken breasts (3 to 4)
- 1 cup flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 extra-large eggs
- 1 cup seasoned bread crumbs
- 1/2 cup grated Parmesan
- Unsalted butter
- Good olive oil
- Bamboo skewers (6 to 10 inches long) or ice-cream sticks
Dark Chocolate Pudding
By AzWench
This classic pudding gets its deep chocolate flavor from a combination of cocoa powder and semisweet chocolate
- For the pudding:
- 4 large egg yolks
- 2 cups heavy cream
- 3/4 cup granulated sugar
- 1/4 cup Dutch-process cocoa powder
- 3 tablespoons cornstarch
- 1/4 teaspoon fine salt
- 1 1/2 cups whole milk
- 8 ounces semisweet chocolate, finely chopped (about 1 1/2 cups)
- 1 teaspoon vanilla extract
- For the whipped crème fraîche topping:
- 1 cup heavy cream
- 1/2 cup crème fraîche
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Almond, Pear and Cherry Pocket Pies
By AzWench
Preheat the oven to 375 degrees F
- All-purpose flour, for work surface
- 2 (7-ounce) sheets frozen puff pastry, thawed
- 2 to 3 Bartlett pears
- 1/2 cup blanched and sliced almonds
- 1/2 cup dried sour cherries
- 1/3 cup sugar, plus more for sprinkling
- 4 teaspoons cornstarch
- 1/8 teaspoon fine sea salt
- 1 tablespoon fresh lemon juice (from 1/2 a lemon)
- 1/4 teaspoon almond extract
- 1 egg
Cinnamon Chip, Cranberry & Pecan Cookies
By AzWench
Cinnamon Chip, Cranberry & Pecan Cookies are so delicious and are perfect for any occasion!
- 1 1/2 cups melted butter
- 1 1/2 cups brown sugar
- 1 cup prepared vanilla pudding
- 3 eggs
- 1 teaspoon vanilla extract
- 3 cups flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup cinnamon chips
- 3/4 cup chopped pecans
- 1/2 cup dried cranberries
Whole Fruit Margarita - Vitamix
By AzWench
1. Place all ingredients into the Vitamix container in the order listed and secure lid
- 1/4 cup water
- 6 ounces tequila
- 2 ounces Grand Marnier or Triple Sec
- 1 orange, peeled, halved
- 1 lime, peeled, halved
- 1 lemon, peeled, halved, seeded
- 1/4 cup + 2 tablespoons sugar
- 6 cups ice cubes
Orange Chicken
By AzWench
1.Combine water, juices, rice vinegar, soy sauce, brown sugar, ginger, garlic, and red pepper flakes in sauce pan
- 1/2 cup water
- 1/3 cup OJ
- 2 Tbsp. lemon juice
- 2 Tbsp. rice vinegar
- 2 Tbsp. lite soy sauce
- 1/3 cup brown sugar
- 1/2 tsp. ginger, chopped
- 1 tsp. garlic, chopped
- 1/4 tsp. red pepper flakes
- 2 tsp. cornstarch
- 1 Tbsp. water
- 2 tsp. orange zest
- 4 grilled chicken breast cut into strips or bite size piece
- 2 cups broccoli florets, stemmed
- 2 cups cooked brown rice (optional)
Squash & Chard Manicotti
By AzWench
Butternut squash is high in fiber and easy to work with
- FOR THE MANICOTTI, BOIL:
- 12 dry lasagna sheets (such as Barilla)
- SAUTÉ:
- 2 1/2 cups peeled and diced butternut squash
- 1 cup sliced leeks
- Pinch of red pepper flakes
- 2 Tbsp. unsalted butter
- 1/4 cup low-sodium vegetable broth
- 2 tsp. sugar
- 2 cups sliced Swiss chard
- 1 Tbsp. minced fresh sage
- 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
- BLEND:
- 1 1/2 cups shredded Gruyère, divided
- 1 cup part-skim ricotta cheese
- 3/4 cup grated Parmesan
- 1 egg
- FOR THE BÉCHAMEL, MELT:
- 3 Tbsp. unsalted butter
- 1/4 cup all-purpose flour
- 3 cups skim milk
- 1/2 tsp. kosher salt
- 1/4 tsp. white pepper
- 1/4 tsp. nutmeg
- 1/4 tsp. cayenne pepper