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Recipes
Blackened Spice Mix
By KennyB07
Mix together
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 1 1/2 tablespoons paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 tablespoon salt
- 1 1/2 tablespoons garlic powder
- 1 tablespoon onion powder
Buffalo Chicken Zucchini Boats
By KennyB07
Preheat your oven to 350 degrees F
- 2 zucchinis
- 1 pound cooked chicken, diced
- 2 tablespoons flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 carrot, shredded
- 1 rib of celery, diced
- 3/4 cup shredded cheddar cheese, divided
- 1/4 cup blue cheese crumbles (optional)
- 3 tablespoons buffalo sauce
- 3 tablespoons blue cheese (or ranch) dressing
FRANK'S® REDHOT® HOT & CHEESY ARTICHOKE DIP
By KennyB07
DIRECTIONS: HEAT oven to 350°F
- 8 oz. pkg. cream cheese, softened
- 1/2 cup ranch or blue cheese salad dressing
- 1/2 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce or FRANK'S® REDHOT® Buffalo Wings Sauce
- 1/2 cup shredded Monterey Jack or crumbled blue cheese
- 1/2 cup grated Parmesan cheese
- 1 can (14 oz.) artichoke hearts, well drained and coursely chopped
Beer Battered Fish and Chips
By KennyB07
Paula Deen Recipe
- CHIPS
- 4 large baking potatoes, cut into French fry strips
- BEER BATTER
- 1 (12-ounce) bottle beer
- 2 cups all-purpose flour
- 1/2 teaspoon House Seasoning, recipe follows
- 1 1/2 pounds cod fillets, skinned with bones removed, and fish cut diagonally into 1-inch-wide strips (5 to 6-inches long)
- HOUSE SEASONING
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
- Mix ingredients together and store in an airtight container for up to 6 months.
Sauteed Pork Tenderloin Medallions with Lemon-Garlic Sauce
By KennyB07
Cut pork into 12 slices, about 1-inch thick
- 1 pork tenderloin, (1 pound), trimmed
- 1/4 teaspoon salt , divided
- 1/4 teaspoon plus 1/8 teaspoon black pepper, divided
- 2 teaspoons olive oil, divided
- 2 cloves garlic , minced
- 1/2 cup dry white wine, (for non-alcoholic, substitute low-sodium chicken broth)
- 1/2 cup chicken broth, low-sodium
- Grated zest and 1 tablespoon lemon juice , from 1 lemon
- 1 tablespoon fresh parsley, chopped, OR or 1 1/2 teaspoons chopped fresh sage or rosemary*
Derrick Riches
By KennyB07
Preparation Combine all ingredients in a saucepan and simmer on low heat for 30 minutes
- 1 1/2 cups/350 mL prepared yellow mustard
- 1/2 cup/120 mL apple cider vinegar
- 1/2 cup/120 mL brown sugar
- 1 tablespoon/15 mL tomato paste
- 1 1/2 teaspoons/7.25 mL salt
- 1 teaspoon/5 mL black pepper
- 1 teaspoon/5 mL white pepper
- 1/2 teaspoon/2.5 mL cayenne
Outback Shrooms
By KennyB07
Place beef broth in a saucepan and simmer the onion for 15 minutes
- 1 10.5 oz can of beef broth
- 2- 8 oz cans of mushrooms 1 undrained
- 1/2 cup diced onions
- 1/3 cup burgundy wine
Greek Antipasto
By KennyB07
COMBINE feta, olives, onions and peppers in medium bowl
- 1 pkg. (4 oz.) ATHENOS Crumbled Feta Cheese with Lemon, Garlic & Oregano
- 1/2 cup chopped kalamata olives
- 1/2 cup chopped red onions
- 1/2 cup chopped roasted red peppers
- 1/2 cup KRAFT Greek Vinaigrette Dressing
- 2 Tbsp. lemon zest
- 1 baguette (12 inch)
- 2 Tbsp. chopped Italian parsley
Grilled Garlic Parmesan Zucchini
By KennyB07
Preheat an outdoor grill for medium-high heat, and lightly oil the grate
- 3 zucchini
- 3 tablespoons butter, softened
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh parsley
- 1/2 cup freshly grated Parmesan cheese
Mr. Pepper- Large batch
By KennyB07
4 times small batch
- 3/4 cup coarse ground pepper
- 1 teaspoon cayenne