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Recipes
Lemon Buttter Chicken
By AzWench
Lemon Butter Chicken - Easy crisp-tender chicken with the creamiest lemon butter sauce ever - you'll want to forget...
- 8 bone-in, skin-on chicken thighs
- 1 tablespoon smoked paprika
- Kosher salt and freshly ground black pepper, to taste
- 3 tablespoons unsalted butter, divided
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup freshly grated Parmesan Coupons
- Juice of 1 lemon
- 1 teaspoon dried thyme
- 2 cups baby spinach, chopped
Spaghetti Sauce
By AzWench
Quick and easy sauce that tastes great
- 2 teaspoons of Olive Oil
- 1/2 small Onion diced (or the entire onion)
- 2 teaspoons Crushed Garlic
- 1 can 28oz peeled and diced tomatoes
- 4 teaspoons dried Basil
- 4 teaspoons dried Oregano
- 1 teaspoon White Sugar
Herb-Rubbed Steaks
By AzWench
Trim fat from steak. Combine onion, garlic, herb or seasoning, salt, and pepper in a small mixing bowl
- 1 boneless beef top sirloin steak, (1 to 1 1/2-pound) cut 1 to 1 1/2-inches thick
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 teaspoon dried herb (such as thyme, basil, oregano, or rosemary)
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Bottled barbecue sauce (optional)
Black Bean Soup
By AzWench
Place the beans in a bowl or pot, cover with cold water, and allow to soak overnight *OR* add beans to a medium pot...
- FIXINS:
- 1 pound Dried Black Beans
- 4 cups Low Sodium Chicken Broth
- 2 cups Water
- 3 cloves Garlic, Minced
- 1 whole Medium Onion, Diced
- 1 whole Red Bell Pepper, Seeded And Diced
- 1 whole Green Bell Pepper, Seeded And Diced
- 1 whole Yellow Bell Pepper, Seeded And Diced
- 1 teaspoon Kosher Salt (more To Taste)
- 1-1/2 teaspoon Chili Powder
- 1-1/2 teaspoon Cumin
- Sour Cream
- Avocado, diced
- Cilantro Leaves
- Lime Wedges
- Corn Tortillas Cut Into Strips
Roasted, Smashed and Loaded Potatoes
By AzWench
Preheat the oven to 450 degrees F
- 1 pound small red bliss potatoes
- 6 tablespoons garlic-infused olive oil, divided
- Kosher salt and freshly cracked black pepper
- 1/2 cup finely grated Parmigiano-Reggiano
- 1/2 cup sour cream
- 1/4 cup sliced scallions
Hawaiian Bulgogi Burger
By AzWench
For the beef: Combine the onion, garlic, sugar, ginger, soy sauce, vinegar and sesame oil in a food processor
- Korean Bulgogi (beef):
- 1 yellow onion
- 6 cloves garlic, minced (2 tablespoons)
- 4 tablespoons white sugar
- 1 teaspoon minced fresh ginger root
- 14 tablespoons soy sauce
- 2 tablespoons vinegar
- 2 teaspoons sesame oil
- 2 pounds rib-eye beef, thinly sliced
- Spicy Mayonnaise:
- 1 cup prepared mayonnaise
- 2 tablespoons Sriracha
- 1 tablespoon Shichimi Togarashi powder (Japanese 7 spice mixture)
- Burger Garnish:
- Onion slices
- Cheddar Jack cheese
- Monterey cheese
- 1 whole fresh pineapple, peeled, cored, sliced into rings and grilled, for serving
- Julienned green leaf lettuce and Napa cabbage, for serving
- Sliced tomatoes, for serving
Nut-Crusted Chicken Cutlets with Lemon and Thyme
By AzWench
This recipe is best with almonds, but works well with any type of nut
- 4 boneless, skinless chicken breasts (6 to 8 ounces each), trimmed of excess fat (see note)
- Kosher salt
- 1 cup roughly chopped almonds (see note)
- 4 tablespoons (1/2 stick) unsalted butter, cut into 4 pieces
- 1 medium shallot, minced (about 3 tablespoons)
- 1 cup panko (Japanese-style bread crumbs)
- 2 teaspoons finely grated zest from 1 lemon, zested lemon cut into 4 wedges
- 1 teaspoon minced fresh thyme leaves
- 1/8 teaspoon cayenne pepper
- 3 large eggs
- 2 teaspoons Dijon mustard
- 1/4 teaspoon ground black pepper
- 1 cup unbleached all-purpose flour
Fish Tacos with Corn Salsa
By AzWench
For the corn salsa: In a bowl, blend the tomatoes, corn, green onions, yellow onions, cilantro, vinegar, juice, jal...
- Corn Salsa:
- 1 cup small diced vine-ripe red tomatoes
- 1/2 cup roasted corn kernels
- 1/4 cup thinly sliced green onion
- 1/4 cup small diced yellow onion
- 1/4 cup fresh cilantro leaves, minced
- 1/4 cup red wine vinegar
- 3 ounces vegetable juice, such as V8
- 2 jalapenos, seeded, small diced
- Salt and freshly ground black pepper
- Tacos:
- 1 pound halibut or firm white fish, cut into 3 by 1/2-inch pieces
- Salt and freshly ground black pepper
- Eight een 6-inch corn or flour tortillas
- 2 cups romaine lettuce, thinly shredded, 1/4-inch thick
- 2 lemon halves
Margaritaville - The Best Margarita
By AzWench
1. Fill the ice reservoir with ice cubes
- Drink:
- 1 1/3 ounces Margaritaville Gold Tequila
- 1/3 ounce Triple Sec
- 2/3 ounce Lime Juice
- 1 1/3 ounces Orange Juice
- 1 1/3 ounces Margaritaville Margarita Mix
- Drinks:
- 2 2/3 ounces Margaritaville Gold Tequila
- 2/3 ounce Triple Sec
- 1 1/3 ounces Lime Juice
- 1 1/3 ounces Orange Juice
- 2 2/3 ounces Margaritaville Margarita Mix
- Drinks:
- 4 ounces Margaritaville Gold Tequila
- 1 ounce Triple Sec
- 2 ounces Lime Juice
- 2 ounces Orange Juice
- 4 ounces Margaritaville Margarita Mix
Savory Artichoke and Spinach Dip
By AzWench
Squeeze the excess moisture from the spinach
- 1 (10 ounce) package frozen chopped spinach, thawed, drained
- 1 1/4 cups coarsely grated Parmesan cheese
- 1 cup mayonnaise
- 1 clove garlic, crushed
- 8 to 10 artichoke hearts, coarsely chopped
- green onions, chopped
- Butter crackers