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Recipes
Sesame Chicken
By KennyB07
Directions Preheat oven to 325
- 4 chicken tenderloins, cut into small pieces
- 1/2 cup honey
- 1/4 cup brown sugar
- 2 tbsp soy sauce
- 1 tbsp garlic powder
- sesame seeds, to taste
Artichoke Dip-Stuffed Mushrooms
By KennyB07
Heat oven to 450ºF. Place wire rack on foil-covered rimmed baking sheet; place mushrooms, cap sides up, on rack
- 20 large fresh mushrooms (1 lb.), cleaned, stems and gills removed
- 1 can (14 oz.) artichoke hearts, well drained, finely chopped
- 3/4 cup KRAFT Grated Parmesan Cheese
- 1/2 cup KRAFT Real Mayo Mayonnaise Shaw's — 2 For $6.00 thru 11/12
Blue Cheese-Stuffed Chicken with Buffalo Sauce
By KennyB07
Mark Scarbrough, Cooking Light MARCH 2010
- 1/2 cup (2 ounces) crumbled blue cheese
- 1 tablespoon reduced-fat sour cream
- 1 teaspoon fresh lemon juice
- 1/8 teaspoon freshly ground black pepper
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/4 cup all-purpose flour
- 2 tablespoons 2% reduced-fat milk
- 1 large egg, lightly beaten
- 1 cup panko (Japanese breadcrumbs)
- 1 1/2 tablespoons butter, divided
- 6 tablespoons finely chopped drained bottled roasted red bell peppers
- 2 teaspoons water
- 1 teaspoon Worcestershire sauce
- 1 teaspoon minced fresh garlic
- 1/2 teaspoon hot sauce
Five Pepper Steak
By KennyB07
Heat a large cast-iron frying pan over medium-high heat
- 1 1/4 pounds flank steak, sliced 1/4 in. thick
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons canola oil, divided
- 3 green onions, trimmed and thinly sliced, plus sliced dark green ends of 2 more, for topping
- 2 garlic cloves, thinly sliced
- 2 red bell peppers, seeded and sliced into thin strips
- 1 jar (12 oz.) piquillo peppers, drained, rinsed, and sliced
- 6 to 8 Peppadew peppers (about 2 oz.), chopped, plus 6 tbsp. Peppadew pickling liquid
- 1 1/2 tablespoons sherry vinegar
- 1/2 teaspoon hot smoked Spanish paprika (pimentón picante)
Beef Ravioli with Bacon Butter Sauce
By KennyB07
1. Add 6 quarts of water, about 2 Tbs
- 5 oz. thickly sliced bacon, chopped into 1 inch pieces
- 4 tablespoons unsalted butter
- 1 tablespoon of fresh sage, finely chopped
- 17 oz. of Beef Ravioli (I recommend Jewel since I could not find this at Whole Foods)
- Kosher Salt
- Pepper, preferably freshly ground
- Olive Oil
- 2 tablespoons Shaved Parmesan
- 1 tablespoon Parsley
Bang Bang Brussels Sprouts
By KennyB07
Preheat oven to 425º. In a small bowl, whisk together olive oil, sweet chili sauce, Sriracha, lime juice, and garl...
- 3 tbsp. extra-virgin olive oil
- 2 tbsp. sweet chili sauce
- 1 tbsp. sriracha
- Juice of 1 lime
- 3 cloves garlic, minced
- 2 lb. Brussels sprouts, trimmed and halved (quartered if large)
- kosher salt
- Freshly ground black pepper
Pierogie Casserole
By KennyB07
Layer pierogies in bottom of 9 x 13 pan
- 1 bag frozen Pierogies
- 8 oz. tomato sauce
- 1/2 cup diced green peppers
- 14.5 oz can diced Italian tomatos
- sliced pepperoni
- shredded mozzarella cheese
Baked Tortilla Chips
By KennyB07
Preheat oven to 350 degrees F (175 degrees C)
- 1 (12 ounce) package corn tortillas
- 1 tablespoon vegetable oil
- 3 tablespoons lime juice
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
Oven Fried Haddock Fillets
By KennyB07
Directions: 1. Place oven rack near top of the oven
- Ingredients:
- 2 lbs Harris Teeter Fishermans Market fresh haddock fillets
- 3/4 cup Harris Teeter milk
- 2 tsp Harris Teeter salt
- 3/4 cup Harris Teeter plain bread crumbs
- 1/4 cup Harris Teeter Parmesan cheese
- 1/4 tsp dried thyme
- 1/4 cup Harris Teeter butter, melted
Cilantro Citrus Aioli- Phillips Seafood
By KennyB07
To prepare each sauce: combine all ingredients in a food processor and process till smooth
- 1 c. mayonnaise
- 1/4 c. fresh cilantro
- 1 Tbsp. garlic, chopped
- juice of 1 lime
- 1/4 c. olive oil
- freshly milled pepper to taste
- salt to taste