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Recipes
Sliced Steak BLTs with Jalapeno Chimichurri
By mrstaylor
Preheat the oven to 375 degrees
- 12 slices good-quality smoky bacon
- 1 1/4 pounds 1-inch-thick flank or flatiron steak, at room temperature
- steak seasoning (optional)
- coarse salt and pepper
- 1/3 cup EVOO, plus more for drizzling
- 4 jalapeno chile peppers, seeded
- 1 shallot or 1/4 red onion, coarsely chopped
- 2 large cloves
- 1 cup loosely packed cliantro
- 1 cup loosely packed flat-leaf parsley
- 2 - 3 sprigs marjoram or oregano, or 1 tsp dried (about 1/3 palmful)
- 1 lime, juiced
- 2 tablespoons sherry vinegar
- 8 slices whole grain or white bread, toasted
- 1 bunch watercress, stemmed
- 1 large tomato, thickly sliced
Tofu Coconut Curry
By mrstaylor
1. In a large skillet fitted with a lid, heat 2 tbsp
- 1/4 cup vegetable oil
- 1 14 ounce package extra-firm tofu; rinsed, blotted dry and sliced into small rectangles
- 2 tablespoons finely chopped fresh ginger
- 3 tablespoons sliced garlic (about 6 large cloves)
- 1 tablespoon curry powder
- salt and pepper
- 1 onion, halved and thinly sliced
- 8 small carrots cut on an angle 1/4-inch thick
- 1 14 1/2 ounce can diced tomatoes
- 1 cup well-stirred canned coconut milk
- 3/4 cup low-sodium vegetable broth
- 1 1/2 cups cooked basmati rice, hot
- 2 tablespoons finely chopped cilantro (optional)
Grilled Turkey Saltiambocca
By mrstaylor
Spray grill rack or grill pan with nonstick cooking spray
- 4 (1/4 pound) turkey breast cutlets
- 4 tablespoons soft goat cheese or (Laughing Cow Garlic & Herb Cheese)
- 1/4 teaspoon coarsley ground black pepper
- 3/4 pound thin asparagus, about 32 spears, trimmed
- 12 fresh sage or (basil) leaves
- 8 slices proscuitto (about 2 ounces)
Mini Taco Bowls
By mrstaylor
Preheat oven to 350 degrees
- 8 flour tortillas
- 1 lb extra lean ground beef
- 1 cup salsa
- 1/2 cup shredded cheddar cheese
- 2 cups chopped lettuce
- 1 cup chopped tomatoes
- 1/4 cup ranch dressing
Pan-Roasted Chicken With Lemon-Garlic Green Beans
By mrstaylor
1.Preheat oven to 450°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil
- 6 tablespoons olive oil
- 2 lemons, 1 thinly sliced, 1 juiced
- 4 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 pound trimmed green beans
- 8 small red potatoes, quartered
- 4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)
Garlic Fries
By mrstaylor
1.Bake the french fries according to package directions
- 32 oz. frozen unsalted french fries
- 3 tbsp. vegetable oil
- 6 cloves garlic, grated
- 3 tbsp. finely chopped fresh parsley
- Salt and pepper
Fish Tacos with Fresh Salsa
By mrstaylor
Make the salsa: mix the tomatillo, tomato, onion, cilantro, lime juice and jalapeno in a bowl and season with salt
- 1 large tomatillo, husked, rinsed and chopped
- 1 medium tomato, chopped
- 1/2 small red onion, finely chopped
- 3 tbsp chopped fresh cilantro
- 2 tbsp fresh lime juice, plus lime wedges for serving
- 1/2 jalapeno pepper, minced
- Kosher salt
- Vegetable oil, for frying
- 1 1/4 lbs catfish fillets, cut into 1" pieces
- Freshly ground pepper
- 1/4 c instant flour or cornstarch
- 8 corn tortillas, warmed
- 1 c shredded iceberg lettuce
Bacon Cheeseburger Bombs!
By mrstaylor
1) Preheat oven to 375 degrees
- 1 pound lean ground beef
- 1/2 onion, finely chopped
- 3 slices of bacon, chopped
- 1/3 cup cream cheese
- 1 tablespoon ketchup
- 2 tablespoons barbecue sauce
- 1 teaspoon yellow mustard
- 1 teaspoon of Worcestershire sauce
- 1 egg white
- 1 can Pillsbury Biscuits (10 biscuits)
- 5 oz cheddar cheese, chopped into 10 squares
Mexican Roast Chicken and Carrots
By mrstaylor
1. In a small bowl, combine the EVOO, 2 tbsp
- 5 tbsp. EVOO
- 1 lemon, juiced
- 4 1/2 tsp. chili powder
- Salt and pepper
- 1 1/2 lbs. baby carrots, halved lengthwise
- 16 cloves garlic, unpeeled
- 4 skin-on, bone-in chicken breast halves (12 oz. each)
- 8 cups shredded romaine lettuce
- 1 cup chopped cilantro
Crock Pot Buffalo Chicken
By mrstaylor
Put frozen chicken, wing sauce, and ranch dip mix into crock pot
- 3 lb. bag of frozen chicken breasts
- 1 bottle Frank's Wings Buffalo Sauce
- 1 packet Ranch Dip Mix
- 2 TBSP butter