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Recipes
Chicken and Dumplings
By KennyB07
Boil chicken in water, save juice
- Whole Chicken
- Carrots
- Celery
- Chopped Onion
- Flour (not self rising)
Italian Sausage Sheet-Pan Supper
By KennyB07
Put Healthy Living fennel-sausage on the menu with our Italian Sausage Sheet-Pan Supper! This fennel-sausage dish i...
- 1 large fennel bulb (1 lb.)
- 1/2 cup KRAFT Balsamic Vinaigrette Dressing, divided
- 2 cups cherry tomatoes
- 1 can (15 oz.) cannellini beans, rinsed
- 6-1/2 oz. (1/2 of 13-oz. pkg.) OSCAR MAYER Natural Uncured Italian Style Herb Sausage, cut diagonally into 1/2-inch-thick slices
Artichoke Spinach Dip- Olive Garden
By KennyB07
Simmer the spinach and artichoke hearts in a cup of water in a small saucepan over med
- 1/2 cup spinach frozen chopped-thawed
- 1 cup artichoke hearts- chopped
- 8 ounce cream cheese
- 1/2 cup grated Parmesan cheese
- 1/2 tsp. crushed red pepper flakes
- 1/4 tsp. salt
- 1/8 tsp. garlic powder
- dash ground pepper
- crackers or sliced toasted French Bread
Steak and Mushroom Scallops Tailgate Recipe
By KennyB07
Sprinkle each side of the steak with McCormick Grill Mates Montreal Steak Seasoning
- Courtesy of Gary House, Cooking-Outdoors.com
- Steak, carne asada cut, 1/4-inch thick Bacon, one slice each
- Crimini mushrooms, two each
- 1/4 teaspoon finely chopped chives, each
- 1/4 teaspoon blue cheese, crumbled, each
- McCormick Grill Mates Montreal Steak Seasoning, applied as desired
- McCormick Grill Mates Premium Smoky Montreal Steak Sauce, applied as desired
- Toothpicks, soaked in water
Crabcakes
By KennyB07
Combine all ingredients except Crab Meat
- 8 ounces crab meat
- 1 egg
- 1 tsp. Worcestershire sauce
- 1/8 tsp, dry mustard
- 1/2 tsp. lemon juice
- 1 1/2 tsp. melted butter
- 1/2 tsp. parsley flakes
- 1/2 tsp old bay seasoning
- 1/4 cup bread crumbs
Braised Artichokes, Favas, and Carrots in Creamy Lemon Sauce with Fennel
By KennyB07
1. Cook fava beans 1 minute in boiling water
- 2 cups shelled fava beans
- 1/2 cup olive oil
- 2 medium yellow onions, halved and thinly sliced
- 1 cup chopped fennel bulb (fronds reserved)
- 1 medium red potato, cut into 1/2-inch slices
- 4 cups halved baby artichokes, fresh or frozen, thawed
- 1/4 cup thinly sliced green onions
- 1 teaspoon fennel seeds, finely crushed or ground in spice grinder
- 8 multicolored baby carrots, halved or quartered lengthwise
- 1 cup white wine
- 1 1/2 cups water
- 1/4 preserved lemon, flesh discarded, rind rinsed and cut into strips
- 1 teaspoon kosher salt
- 1 teaspoon Maras pepper or freshly ground black pepper
- 6 tablespoons fresh lemon juice, divided
- 1 teaspoon cornstarch
- 1/2 cup chopped fresh dill
Grilled Pizza Margherita
By KennyB07
Preparation Preheat a grill to high
- Flour, for stretching dough
- 1 pound pizza dough, store-bought or homemade, halved
- 1 can (14 to 14.5 oz.) plum or diced tomatoes
- 1 tablespoon EVOO
- 1 large clove garlic
- 1 teaspoon aged balsamic vinegar
- 1/2 About 1/2 tsp. fennel pollen or ground fennel seeds
- Salt
- Natural olive oil cooking spray
- 3/4 pound fresh mozzarella, patted dry and very thinly sliced
- 12 fresh basil leaves
Grilled Asparagus
By KennyB07
Grill Asparagus until tender, remove to plate, sprinkle with vinegar and top with cheese
- Fresh Asparagus
- Balsamic Vinegar
- Grated Parmesean or romano cheese
Chicken Parmesan Rollatini
By KennyB07
Position a rack in the upper third of the oven and preheat to 450 degrees F
- 1 cup fat-free low-sodium chicken broth
- 1 clove garlic, thinly sliced
- 1 14.5-ounce can crushed San Marzano or fire-roasted tomatoes 5 or 6 fresh basil leaves, torn into small pieces
- Kosher salt and freshly ground pepper
- 4 thin (1/8-inch-thick) chicken cutlets (4 ounces each)
- 1/4 cup chopped fresh parsley
- 6 ounces shredded part-skim mozzarella cheese (about 1 cup)
- 1/4 cup grated parmesan cheese
- 1/4 cup breadcrumbs
- 1 large egg white
- Cooking spray
- Instant polenta, for serving (optional)
Myra's Country Steak and Gravy
By KennyB07
MIX FLOUR, SALT AND PEPPER
- GRAVY:
- 1 1/2 LBS CUBED STEAK
- PLAIN FLOUR
- SALT
- PEPPER
- 1/2 CUP SHORTENING
- 4 TBSP. DRIPPINGS
- 1/4 CUP FLOUR
- 3 CUPS BEEF BROTH
- 1 CUP WATER