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Recipes
Light chicken parmesan
By SMorrissey
1. Preheat oven to 425 degrees F, with rack in upper third
- 2 slices whole-wheat sandwich bread, torn into pieces
- 1 tablespoon grated Parmesan cheese
- 1 teaspoon olive oil
- Coarse salt and ground pepper
- 2 tablespoons all-purpose flour
- 1 large egg white
- 4 boneless, skinless chicken breast halves (6 to 8 ounces each)
- 3/4 cup shredded part-skim mozzarella cheese (3 ounces)
- 1 can (28 ounces) whole peeled tomatoes in purée
- 1 garlic clove, minced
Cod Fillets Italiano
By SMorrissey
In a large frying pan, heat oil over medium heat
- 2 (tablespoon) olive oil
- 1 (medium) onion, thinly sliced
- 2 (clove) garlic, minced
- 1 (14.5 ounce can) diced tomatoes
- 1/2 (cup) pitted black olives, sliced
- 1/2 (cup) chicken stock
- 1 (pound) cod fillets
Broccoli and Orzo | Skinnytaste
By SMorrissey
Servings: 4 • Serving Size: 3/4 cup • Points+: 5 pts • Carbs: 30
- 4.5 oz uncooked orzo pasta
- 2 cups of fresh broccoli florets only (no stems)
- 4 cloves garlic, smashed and finely chopped, or very thinly sliced
- 3 tsp extra virgin olive oil
- salt and fresh pepper to taste
- Parmesan Cheese
Aromatic Rice Noodle And Beef Soup
By SMorrissey
This recipe comes from Gourmet Magazine
- 2 tablespoons minced shallot
- 2 serrano chiles, thinly sliced, with a few seeds left in for some heat
- 1 tablespoon Asian sesame oil
- 1 tablespoon vegetable oil
- 1 lemongrass stalk
- 2 tablespoons minced ginger
- 8 cups low-sodium chicken broth
- 1 tablespoon Asian fish sauce
- 2 whole star anise
- 1 (3-inch) cinnamon stick
- 1/2 teaspoon salt
- 1/4 teaspoon freshly crushed white peppercorns
- 2 small tomatoes, cut into a small dice
- 4-5 scallions, thinly sliced
- 2 tablespoons fresh lime juice
- 1/2 lb. dried flat rice noodles
- 1-lb. sirloin steak (about 1 inch thick)
- 2 cups chopped spinach
- 3 tablespoons finely chopped fresh mint
Saucy shrimp and grits
By SMorrissey
Per serving: 362 calories; 9
- 4 3/4 cups water
- 1 cup coarse grits (not quick-cooking)
- Coarse salt and ground pepper
- 2 tablespoons unsalted butter
- 2 slices bacon (2 ounces), cut crosswise into 1/2-inch pieces
- 1 medium onion, halved and thinly sliced
- 2 garlic cloves, thinly sliced
- 1 can (14.5 ounces) diced tomatoes in juice
- 1 pound large shrimp, peeled and deveined
- 1/4 teaspoon hot sauce
Roasted Thanksgiving Turkey
By SMorrissey
Recipe courtesy Ree Drummond
- 2 gallons water
- 2 cups apple juice
- 1 1/2 cups kosher salt
- 2 cups brown sugar
- 5 cloves garlic, crushed
- 5 bay leaves
- 4 tablespoons black peppercorns
- 2 tablespoons dried rosemary
- 3 oranges, peeled, white pith removed, skin roughly chopped
- 1 (20-pound) fresh turkey
- 1 1/2 sticks softened butter
- 3 tablespoons minced fresh rosemary leaves
- 3 tablespoons chopped orange zest
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Slow Cooker Apple Butter
By SMorrissey
Instructions Add the peeled, cored and cut apples into a 6-quart slow cooker
- 5 lbs. apples (I used a 5 lb. bag of Gala apples) peeled, cored and cut into 1/2 inch chunks
- 1 cup brown sugar
- 1 Tbsp. cinnamon
- 1/2 tsp. nutmeg
- 1 pinch ground cloves
- 2 dashes salt
Salted Nut Bars
By SMorrissey
1 Heat oven to 350°F. In medium bowl, mix flour, brown sugar and salt
- 1 1/2 cups Gold Medal™ all-purpose flour
- 3/4 cup packed brown sugar
- 1/4 teaspoon salt
- 1/2 cup butter or margarine, softened
- 2 cups salted mixed nuts or peanuts
- 1 cup butterscotch chips
- 1/2 cup light corn syrup
- 2 tablespoons butter or margarine
Monterey Tortilla Casseroles
By SMorrissey
Directions 1. Spray four 10- to 12-ounce baking dishes with nonstick coating
- Nonstick spray coating
- 6 6 inches corn tortillas, each cut into 6 wedges
- 2 cups cubed cooked chicken
- 1 cup loose-pack frozen whole kernel corn
- 1 16 ounce jar salsa verde
- 3 tablespoons light dairy sour cream
- 3 tablespoons snipped fresh cilantro
- 1 tablespoon all-purpose flour
- 1 cup crumbled Mexican Chihuahua® cheese or crumbled farmer cheese (4 ounces)
- Light dairy sour cream (optional)
- Snipped fresh cilantro (optional)
- Chopped tomato (optional)
- Jalapeno pepper, thinly sliced (optional)
Cheddar Bacon Potato Packets
By SMorrissey
Preheat grill to medium heat (make sure grates are clean)
- 4 medium potatoes, cut into 1-inch cubes
- 4 tbsp. butter
- 2 cups shredded cheddar cheese
- 1 cup cooked & crumbled bacon
- 2 green onions, sliced
- salt & pepper to taste