SMorrissey's profile page
Recipes
Meatball Sub Bubble-Up Bake
By SMorrissey
Heat oven to 350°F. Separate dough into 8 biscuits
- 1 can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated original biscuits
- 1 bag (16 oz) frozen cooked Italian meatballs defrosted
- 1 green bell pepper, diced, sautéed
- 3 cups marinara sauce
- 2 cups shredded Italian cheese blend (8 oz)
- Grated Parmesan cheese, if desired
Texas Tornado Coconut Icing
By SMorrissey
Combine icing ingredients in saucepan and boil for 2 minutes
- 1 stick butter
- 1 cup coconut
- 3/4 cup brown sugar
- 1/2 cup evaporated milk or half-and-half
Homemade Low Fat Vanilla Bean Frozen Yogurt
By SMorrissey
Calories: 144 • Fat: 1.5 g • Carb: 24
- 1 1/2 cups plain whole-milk yogurt (I used Dannon All-Natural)
- 2 1/2 cups plain fat free Greek yogurt, I used Chobani
- 1 vanilla bean
- 1/2 cup sugar
- 3 tbsp honey
- fresh fruit to top (extra points) use kiwi, blueberries, strawberries
Roasted Crispy Potato Wedges
By SMorrissey
In order to get a CRISPY potato wedge you first must cut the potato correctly
- optional:
- 4 russet potatoes
- 2 tsp olive oil
- 1/2 - 1 tsp salt
- 1/2 - 1 tsp pepper
- 1/2 - seasoning of choice. There are endless choices
- 4 cloves garlic, minced and mashed against the cutting board with the flat of a knife
- 1/2 teaspoon dried rosemary, crushed fine
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- I marinate before baking.
Quinoa Tabbouleh
By SMorrissey
Cooking Light OCTOBER 1999
- 1 3/4 cups water
- 1 cup uncooked quinoa
- 1/2 cup coarsely chopped seeded tomato
- 1/2 cup chopped fresh mint or parsley
- 1/4 cup raisins
- 1/4 cup chopped cucumber
- 1/4 cup fresh lemon juice
- 2 tablespoons chopped green onions
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons minced fresh onion
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Clinton Kelly's Ginger-Orange Chicken with Coconut Rice
By SMorrissey
6 Chicken Thighs (bone in; skin on) Salt and Pepper to taste 1 cup Orange Marmalade 1 piece of fresh Ginger (about...
- For the Chicken:
- 1 cup Orange Marmalade
- 1 piece of fresh Ginger (about 1 inch; peeled and grated)
- 3 tablespoons Extra Virgin Olive Oil
- 6 Chicken Thighs (bone in; skin on)
- 1 1/2 cups freshly squeezed Orange Juice
- 1 cup White Wine
- 1/4 cup Brown Sugar
- Salt and Pepper to taste
- Peanuts (toasted and chopped to garnish)
- For the Rice:
- 2 cups White Rice
- 2 1/2 cups Water
- 1 13.5-ounce can Coconut Milk
- 1/2 cup shredded Sweetened Coconut (lightly toasted)
- 1/2 cup Golden Raisins (soaked in warm water for 5 minutes)
- 3 Scallions (thinly sliced on a bias; plus more for garnish)
Lemon Rosemary Chicken
By SMorrissey
Serving size, 1 pc chicken, 4 ppoints
- 2 lbs skinless, boneless chicken breasts, cut into 6 fillets
- 8 cloves garlic, chopped
- 3 tbsp fresh rosemary
- 1/2 cup white wine
- Juice of 2 lemons
- 1 lemon, sliced
- 1 tbsp olive oil
- 1 tbsp poultry seasoning
- Salt and pepper to taste
Sandy's Alfredo Sauce
By SMorrissey
To prepare alfredo sauce: Heat heavy cream over low-medium heat in a deep saute pan
- 2 CUPS of heavy whipping cream
- 1 stick of cold butter, cut into pieces,
- 1 cup of FRESH grated Parmesan
- 1 Lb fettuccine noodles
- fresh cracked black pepper
No Bake Reese’s Peanut Butter Squares
By SMorrissey
Directions In large bowl, mix together margarine and peanut butter until smooth
- 2 sticks margarine, melted
- 1 c. peanut butter, smooth or chunky
- 1-1/2 c. powdered sugar
- 1-1/2 c. fine graham cracker crumbs
- 1 – 12 ozs. pkg. milk chocolate chips
Michael Symon's Midwestern Short Ribs
By SMorrissey
steps ingredients per step instructions Peanut Oil (for frying) Preheat the peanut oil to 350F
- 2 pound Shortrib (sliced very thin)
- Salt and Freshly ground Pepper
- Cornstarch (for dusting)
- Peanut Oil (for frying)