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Recipes
Individual Baked Omelets
By AzWench
Preheat the oven to 350 degrees
- 2 tablespoons unsalted butter
- 1 medium russet or red-skinned potato, peeled, and cut into 1/2-inch dice
- 1 small yellow onion, diced
- 1 teaspoon salt
- 1/2 red bell pepper, diced
- 4 slices bacon, cooked and chopped into small pieces
- 1 fresh tomato, seeded and finely chopped
- 6 large eggs
- 1/2 cup heavy whipped cream or half-and-half
- 1/4 teaspoon freshly ground black pepper
- dash of Tabasco sauce
Granola Topping
By AzWench
Preheat the oven to 300 degrees F
- 1 1/2 cups old-fashioned rolled oats
- 1 cup slivered almonds
- 1/2 cup wheat germ
- 1/2 teaspoon ground cardamom
- 1/2 cup dark agave nectar
- Kosher salt and freshly cracked black pepper
Creme de Menthe Brownies
By AzWench
1. In a medium saucepan, melt and stir 4 ounces (3/4 cup) of the dark chocolate pieces, butter, and the unsweetened...
- Creme de Menthe Filling:
- 1 11 ounce package dark chocolate pieces
- 1/2 cup butter
- 3 ounces unsweetened chocolate, chopped
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 2/3 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 3 ounce package cream cheese, softened
- 1/2 cup butter, softened
- 3 cups powdered sugar
- 2 tablespoons creme de menthe (or 2 tablespoons milk, 1/2 teaspoon mint extract, and several drops of green food coloring)
- Milk
- Dark Chocolate Ganache:
- 1/2 cup whipping cream
- 1 11 ounce package dark chocolate pieces
Red Quinoa Fruit Salad
By AzWench
This is one of my favorite salads, refreshing and easy to make
- For the Salad:
- 1 cup fresh blueberries or strawberries
- 1 fresh pineapple, peeled, cored and chopped
- 4 apples chopped
- 2 small cans mandarin oranges, drained
- 2 bananas, sliced
- 1 cup pecans, lightly chopped
- 2 cups cooked red quinoa
- For the Dressing:
- 1/2 cup Flax oil or coconut
- 1/2 cup Olive oil
- 1/2 Honey or Xagave
- 2/3 cup Golden Balsamic vinegar
Sunday Pot Roast with Mushroom Gravy
By AzWench
Preheat the oven to 325 degrees F
- 1 (4 to 5-pound) boneless beef bottom round roast
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 pound cremini mushrooms, cleaned and quartered
- 2 medium yellow onions, halved and sliced
- 4 cups low-sodium beef broth
Empanadas
By AzWench
For the empanada dough: Combine the flour, baking powder, sugar and salt in a large bowl
- Empanada Dough (see Cook's Note, below):
- 3 cups all-purpose flour, plus more for the work surface
- 1 tablespoon baking powder
- 2 teaspoons sugar
- Pinch salt
- 1/2 cup lard or shortening
- 1 egg
- 3/4 cup chicken stock
- Empanada Filling:
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 tablespoon garlic salt
- 2 tablespoons tomato paste
- 2 tablespoons vinegar
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon seasoned salt
- 5 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 medium onion, chopped
- Oil or shortening, for frying
- Aioli Dip:
- 1 cup real mayonnaise, such as Kraft
- 1 tablespoon adobo sauce
- Juice of 1/2 lime
Bruschetta Chicken
By AzWench
1. Preheat oven to 375 degrees F (if you choose to bake your chicken rather than grill)
- 3 or 4 chicken breasts
- 4 or 5 small tomatoes, chopped
- 1 clove garlic, minced
- 1/2 small red onion, chopped
- 1 tsp. olive oil
- 1 tsp. balsamic vinegar
- 1/8 . tsp sea salt
- Handful basil, chopped
Chicken Spaghetti
By AzWench
Preheat the oven to 350 degrees F
- 1 whole raw chicken, cut into pieces
- 1 pound thin spaghetti, broken into 2-inch pieces
- 2 cans cream of mushroom soup
- 2 1/2 cups grated sharp Cheddar
- 1/4 cup finely diced green pepper
- 1/4 cup finely diced red bell pepper
- 1 medium onion, finely diced
- 1 teaspoon seasoned salt
- 1/8 to 1/4 teaspoon cayenne pepper
- Salt and freshly ground black pepper
Lemon-Garlic Shrimp and Grits
By AzWench
Bring 3 cups of water to a boil in a medium saucepan over high heat, covered
- 3/4 cup instant grits
- Kosher salt and freshly ground black pepper
- 1/4 cup grated parmesan cheese
- 3 tablespoons unsalted butter
- 1 1/4 pounds medium shrimp, peeled and deveined, tails intact
- 2 large cloves garlic, minced
- Pinch of cayenne pepper (optional)
- Juice of 1/2 lemon, plus wedges for serving
- 2 tablespoons roughly chopped fresh parsley