Marlenew's profile page
Recipes
Moscow Mule
By Marlenew
Add vodka, lime juice, and ginger beer to pitcher; stir gently to combine
- 3 cups (24 oz) Belrose Ultra Premium Vodka
- 3/4 cup freshly squeezed lime juice (6-7 limes)
- 3 btls (12 oz each) ginger beer
- ice
- Lime slices, for garnish
Cheesy Stuffed Chicken Sausage Quinoa Peppers
By Marlenew
Easy way to make quinoa is in the rice cooker on “white rice” setting
- 1 Tbsp. olive oil
- 1 pound chicken Italian sausage links (about 6 links), casing removed. (I buy at Trader Joe’s)
- 1 medium onion, diced
- 4 cloves garlic, grated
- 1 tsp. Italian seasoning (I use DeLallo)
- Salt and pepper to taste
- 2 cups cooked quinoa
- 1 1/2 cups grated mozzarella cheese blend (I buy “lite” from Trader Joe’s), divided
- 1 (14.5 ounce) can diced tomatoes, drained
- 4 large bell peppers, tops cut off and seeds removed (use a variety of colors)
- Juice of 1 lime
- Toppings: sour cream and cilantro
Ham Salad Spread
By Marlenew
"Whip up a quick and easy ham salad spread with hard-cooked eggs, mayonnaise, and pickle relish
- 3 cups ground fully cooked ham
- 2 hard cooked eggs, chopped
- 2 tablespoons finely chopped celery
- 4 teaspoons sweet pickle relish
- 2 teaspoons finely chopped onion
- 1 cup mayonnaise
- 1 tablespoon prepared yellow mustard
Pot Roast Turned into Soup
By Marlenew
Using leftover pot roast with carrots, onions and broth, this is a delicous winter-y meal!
- 1 4-5 pound chuck roast
- 2 Tbsp. olive oil
- 2 whole onions
- 6 whole carrots
- Salt and pepper (generous)
- 1 cup red wine (optional, beef broth)
- 3 cups beef broth
- 2 oranges, cut in half
- Fresh thyme fresh rosemary, or more to taste
- 8 cups leftover pot roast, potatoes, carrots, onion, and broth
- 8 cups beef stock
- 3 cups farro, cooked (or cooked barley)
- 1 tsp. thyme
- 2-3 whole bay leaves
- 2 cans (14.5 oz. size) diced tomatoes (with juice)
- Kosher salt and pepper
Cheesy Hunters Chicken Nachos
By Marlenew
BBQ chicken nacho’s are such a winning combination
- 1 1 1 tbsp bbq seasoning
- 1/2 1/2 1/2 cup melted butter
- 1 1 1 pack tortillas
- 2 2 2 cups shredded cooked chicken
- 1/4 1/4 1/4 cup cooked crispy bacon bits
- 1 1 1 cup bbq sauce
- 1/3 1/3 1/3 cup chopped spring onions
- 2 2 2 cups mixed grated cheese
- Chopped spring onions
- Chopped tomatoes
Apple Crisp with Oat Topping
By Marlenew
"This is the best dessert for the early fall when the sweet and firm apples are just in season
- 6 apples - peeled, cored, and sliced
- 2 tablespoons white sugar
- 1/2 teaspoon ground cinnamon
- 1 cup brown sugar
- 3/4 cup old-fashioned oats
- 3/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 cup cold butter
Pulled Pork Enchiladas
By Marlenew
Instructions Preheat oven to 350F/180C
- 2 cups (packed) Pork Carnitas (Mexican Pulled Pork) or other shredded meat (see notes)
- 1 tbsp olive oil
- 1 cup tinned black beans or red kidney beans , drained
- 1 can (15oz / 400g) corn kernels , drained
- 2 cups shredded cheese (any good melting cheese)
- 8 tortillas
- 3 cups (750ml / 25oz) Enchilada Sauce (preferably homemade, like this Easy Classic Enchilada Sauce)
Shepherd’s Pie
By Marlenew
Preheat oven to 400°. Boil the potatoes in salted water for about 20 minutes or until tender
- 1 1/2 lbs. potatoes, peeled and quartered (Angela uses Yukon gold)
- 2 TB. olive oil
- 2 lbs. ground lamb (or 1 lb. each ground lamb and grass-fed beef)
- 2 TB. fresh rosemary (or 2 tsp. CRACKED ROSEMARY)
- 1 TB. fresh thyme (or 1 tsp. THYME)
- 4 cloves garlic, minced (or 1 1/2 tsp. PENZEYS MINCED GARLIC)
- 1/4-1/2 tsp. salt, to taste
- 1/4-1/2 tsp. PENZEYS PEPPER, to taste
- 2 medium carrots, peeled and diced
- 1 large onion, peeled and chopped
- 1 TB. balsamic vinegar
- 6 oz. tomato paste
- 2 Cups chicken stock (or 2 Cups water mixed with 1 tsp. CHICKEN SOUP BASE)
- 1/4 Cup heavy cream
- 3 TB. butter
- 2 egg yolks
- 1/4 Cup grated Parmesan cheese, divided
Asian Chicken Cranberry Salad
By Marlenew
Toast almonds by laying on a paper towel and microwaving for 1 minute, turning once
- 2 small bags of coleslaw mix (about 12 cups)
- 4 cups rotisserie chicken, finely chopped
- 1 1/2 cups toasted sliced almonds (or cashews)
- 1 1/2 cup dried cranberries (I used Orange Cranberries from Trader Joe’s)
- 3/4 cup red onion, finely diced
- 1 cup sesame sticks (found in the bulk aisle at grocery store – optional)
- 1 1/2 cups chopped cilantro
- 1/4 cup black sesame seeds
- 1 cup extra-virgin olive oil
- 1/2 cup balsamic vinegar
- 4 Tbsp. low-sodium soy sauce
- 3-4 cloves garlic, chopped
- 4 Tbsp. honey or brown sugar
- 4 Tbsp. minced ginger
- 2 tsp. toasted sesame oil
Baked Cherries Pecan Brie Recipe
By Marlenew
Preheat the oven to 400 degrees
- 1 small (8-12 ounce) round of brie
- 1 generous cup dried cherries (we buy at Costco, our favorite dried cherries)
- 1/8 cup honey
- 1 cup pecans, toasted and coarsely chopped
- Fresh rosemary
- Thinly sliced baguette, for serving, or favorite crackers (we love Lesley Stowe Raincoast Crisps Cranberry and Hazelnut Crackers)