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Recipes
Chicken-and-Avocado Soup with Fried Tortillas
By AzWench
Here’s a silky soup that doesn’t rely on cream for its creamy texture; pureed avocados do the job nicely
- 3 1/2 tablespoons cooking oil
- Four 6-inch corn tortillas, halved and cut crosswise into 1/4-inch strips
- 1 clove garlic
- 1 jalapeno chile, seeds and ribs removed
- 2 ripe avocados, preferably Haas, skin and pit removed
- 1 tablespoon lime juice
- 1/4 teaspoon tabasco sauce, plus more to taste
- 3 1/2 cups water
- 1 1/2 teaspoons salt
- 1/4 teaspoon fresh-ground black pepper
- 1 onion, chopped
- 3 cups canned low-sodium chicken broth or homemade stock
- 1 pound boneless, skinless chicken breasts (about 3), cut into approximately 1 1/2-by-1/4-by-1/4-inch strips
Chili Rubbed Chicken with Black Bean Salsa and Rice
By AzWench
Spray a nonstick skillet with cooking spray and place over medium high heat
- 4 four ounce chicken breast cutlets
- Salt and chili powder
- 2 cups fresh pico de gallo (such as Ready Pac)
- 1/2 cup drained no added salt black beans (such as Eden)
- 2 seven ounce bags shirataki spaghetti (such as Miracle Noodles), rinsed and drained
- 1 cup fresh cilantro
Quick Soft Cinnamon Rolls
By AzWench
These quick, soft and chewy cinnamon rolls use a super easy baking method
- YEAST:
- 1 cup milk, warmed to the touch (NOT HOT -- temperature of 110°F or 45°C)*
- 1/4 cup melted butter
- 1 tablespoon granulated sugar
- 2 1/2 teaspoons quick-rise yeast (or look for instant or rapid-rise yeast)
- ROLLS:
- 1 large egg, lightly whisked
- 5 tablespoons granulated sugar, divided
- 3 3/4 cups all purpose (or plain) flour, divided
- 1/4 teaspoon salt
- Cooking oil spray
- FILLING:
- 2/3 cup brown sugar, packed
- 1 1/2 tablespoons ground cinnamon
- 2 tablespoons butter, melted
- ICING:
- 4 ounces cream cheese, room temperature (110g)
- 3 tablespoons softened butter
- 1/2 teaspoon pure vanilla extract
- 1 1/2 cups powdered sugar
Southern Fried Chicken
By AzWench
In a large bowl, blend the eggs, buttermilk and Cajun spice
- 1 dozen eggs, whipped
- 1 cup buttermilk
- 2 tablespoons Cajun spice
- 16 pieces fresh bone-in chicken (2 to 3 pounds)
- 8 cups vegetable oil
- 4 cups all-purpose flour
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper
Shanghai Noodles
By AzWench
Shanghai, China. The most populated city in the world
- 1/3 cup dark soy sauce, plus more to taste, see note
- 1/4 cup oyster sauce (vegan: use hoisin sauce or make your own)
- 2 tablespoons sugar
- 1 1/2 tablespoons fresh ginger, finely minced
- 1 pound pork tenderloin, sliced thinly (vegetarian/vegan: use tofu following directions from Kung Pao Chicken recipe at http://www.daringgourmet.com/2013/01/08/30/)
- 1 pound thick round egg noodles, cooked according to package instructions (fresh noodles are even better, in which case cut the sauce in half because the fresh noodles weigh more) (vegans: use wheat noodles)
- 2 tablespoons high heat cooking oil
- 4 cloves garlic, sliced thinly
- 6 green onions, cut into 1-inch pieces and then julienned lengthwise (keep green and white parts separate)
- 1/2 head Napa cabbage, thinly sliced (white and pale green parts kept separate)
- 1 1/2 tablespoons cornstarch dissolved in 1 cup chicken stock
- 1 1/2 tablespoons sesame oil
- Ground white pepper, to taste
How to Make Pizza Sauce with San Marzano Tomatoes
By AzWench
I watched every how to make pizza sauce on the internet and still didn't find one I like 100 percent
- 2 quarts fresh san marzanos peeled, seeded, and crushed (crushed by hand or with a potato masher
- 2 or 3 garlic cloves minced & sauteed
- Small handfull of fresh chopped basil
- Salt & pepper to taste
Michael Symon's Chocolate Truffles
By AzWench
Get creative and make this recipe your own by using your favorite candies and toppings!
- Kitchenware:
- 8 oz Semisweet or bittersweet chocolate (cut into small pieces)
- 1/2 Cup Heavy Whipping Cream
- 2 Tablespoons Unsalted butter (cut into small pieces)
- 2 Tablespoons Rum or Bourbon (optional)
- Bacon
- Chili powder
- Coconut
- Hazelnut (crushed)
- Crystallized ginger
- Wasabi powder
- Pop rocks
- Sea Salt
- Lime Zest
- Unsweetened cocoa powder
- Heath bar
- Crushed peppermint
- Crushed pretzels
- 9 x13 pan/ sheet
- Liquid Measuring Cup
- Measuring Spoons
- Melon Baller
- Mixing Bowl
- Rubber Spatula
- Saucepan
- Parchment
Savory Marinated Pork & Avocado Sandwich
By AzWench
Marinate a pork tenderloin to grill in the parking lot for a tailgating event
- 1 (1 1/2 to 2 pounds) pork tenderloin
- 1/2 cup sherry vinegar or rice vinegar or cider vinegar or lime juice
- 1 teaspoon dried oregano flakes
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 2 Hass Avocados from Chile
- 6 individual French baguettes or club rolls
- 3 small tomatoes, sliced
Chicken Saltimbocca
By AzWench
Place a pot of water over high heat and bring to a boil for the pasta
- 6 2-ounce chicken breast cutlets, pounded to 1/8-inch thick
- Salt and pepper
- 12 very thin slices prosciutto di Parma
- 12 sage leaves
- 12 toothpicks
- Flour, for dredging
- 4 tablespoons EVOO – Extra Virgin Olive Oil, divided
- 6 tablespoons butter, divided
- 1/2 pound egg tagliatelle or egg noodles
- 2 garlic cloves, sliced
- 1/2 cup Marsala wine
- 1 cup chicken stock
- A small handful flat-leaf parsley, finely chopped
- Grated Pecorino Romano cheese
Chicken Piccata
By AzWench
Heat a large skillet over medium to medium-high heat
- 8 chicken breast cutlets, pounded very thin (whole breasts butterflied and pounded)
- Salt and pepper
- Flour, for dredging
- 4 to 5 tablespoons EVOO – Extra Virgin Olive Oil
- 4 tablespoons butter
- 2 lemons, 1 thinly sliced and 1 for juicing
- 4 cloves of garlic, finely chopped
- 3 tablespoons capers in brine, rinsed and drained
- 1/4 cup dry vermouth or white wine
- 1/2 cup chicken stock
- 1/4 cup flat leaf parsley, finely chopped
- Warm bread for mopping