Brie's profile page
Recipes
Grilled Bacon Jalapeno Wraps
By Brie
"Jalapenos are stuffed with cream cheese, wrapped with bacon, and barbecued on the grill
- 6 fresh jalapeno peppers, halved lengthwise and seeded
- 1 (8 ounce) package cream cheese
- 12 slices bacon
Chicken Club Sandwich
By Brie
Instead of stopping at the drive-through on your way home make your favorite dish! Clinton prefers the chicken sand...
- 1 cup Flour
- 1 cup Buttermilk
- 1/2 teaspoon Tabasco
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Onion powder
- 4 Skinless and boneless chicken breast halves
- Oil for frying
- 4 Potato rolls (toasted)
- 2 tablespoon Clinton's Ranch Dressing
- 1 Slice of tomato
- 2 pieces of cooked bacon
- 2 leaves of lettuce
- 1 Slice Asiago cheese
Bleu Cheese Pocket Burgers
By Brie
This cheese burger is juicy and tasty
- For the Burger:
- 1 3/4 pound Ground Chuck
- 2 teaspoon Cumin
- 2 teaspoon Ground Pepper
- 1/2 teaspoon Salt
- 1 cup Crumbled Bleu Cheese
- 4 Hamburger Buns
- Toppings:
- Red Onion (sliced)
- Ketchup
- Chinese mustard or Coleman's
- Relish
- Mayonnaise
- Sliced Jalapenos
- Pickles
Mixed Greens with Yogurt Vinaigrette
By Brie
This dressing comes together in minutes and tastes delicious
- 1 pound Mixed Baby Greens
- 1/4 cup Lemon Juice
- 1 1/2 tablespoon Red Wine Vinegar
- 1 tablespoon Dijon Mustard
- 1/2 cup Greek Yogurt
- 3 tablespoon Extra Virgin Olive Oil
- Salt and Freshly Ground Pepper
Eva Longoria's Pineapple Upside Down Cake
By Brie
Desperate Housewives star and Eva's Kitchen author Eva Longoria stopped by to teach us how to make this delicious d
- 2/3 cup unsalted butter, room temperature
- 1/2 cup light brown sugar, packed
- 7 pineapple slices
- 7 Maraschino cherries (optional)
- 1 1/2 cup all purpose flour (or cake flour)
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup milk
- 1 teaspoon vanilla
- 1 Egg
Fennel and Orange Salad
By Brie
This salad packs a ton of flavor and is simple to put together
- 1 fennel (segmented and fronds reserved for garnish)
- 2 tablespoon extra virgin olive oil
- 2 tablespoon orange juice
- 2 tablespoon red wine vinegar
- 1 red onion (thinly sliced)
- 1 orange (peeled and segmented)
Roasted Cherry Tomatoes with Blue Cheese
By Brie
This starter has it all -- the sweetness of the cherry tomato and the smoky flavor of the cheese
- 1 Pint Cherry tomatoes
- 1 Garlic clove (minced)
- 1/2 cup Bread Crumbs
- 1 tablespoon Butter
- 1 tablespoon Parsley
- Salt and pepper to taste
- Crumble Blue Cheese
Thai-Style Chicken Pumpkin Soup
By Brie
This recipe comes from Best-Loved Slow Cooker Recipes, and this recipe is the reason I bought this cookbook
- 1 TBSP olive oil
- 6 boneless skinless chicken breasts, but into 1" cubes
- 1 large white onion, thinly sliced
- 3 garlic cloves, minced
- 1 TBSP fresh ginger, minced
- 1/2 to 3/4 tsp crushed red pepper flakes
- 1 TBSP brown sugar
- 2 stalks celery, trimmed and diced
- 2 carrots, peeled, trimmed and diced
- 1 can (15 oz) pumpkin
- 1/2 c. mango nectar
- 1/2 c. fresh lime juice
- 1/2 c. peanut butter
- 4 c. chicken broth
- 2 TBSP rive vinegar
- 1/2 c. fresh cilantro
- 1 can water chestnuts
- 1/2 c. heavy cream
- 1 TBSP cornstarch
- Hot cooked rice
- 3 green onions, minced
- 1/2 c. roasted unsalted peanuts
Chicken Kiev
By Brie
This chicken dish is creamy and filling
- For the Chicken Kiev:
- 1 cup Unsalted Butter (2 Sticks)
- 1 tablespoon Fresh Dill (Chopped)
- 2 tablespoon Parsley (Chopped)
- 1 tablespoon Chive (Thinly Sliced)
- Salt
- Freshly Ground Black Pepper
- 6 6-ounce Boneless and Skinless Chicken Breasts
- 1 cup Flour
- 4 Eggs
- 1 tablespoon Dijon Mustard
- 2 cup Panko Breadcrumbs
- Olive Oil
- 1/2 Lemon (Juiced)
- For the Cucumber Salad:
- 1 Cucumber
- 3 tablespoon Red Wine Vinegar
- 4 tablespoon Extra Virgin Olive Oil
- 1/4 cup Fresh Dill (chopped)
Pork Medallions with Balsamic Vinegar and Capers
By Brie
"This is one meal to impress dinner guests that will not break the bank nor will it take very much time! Served wit
- 1/4 cup all-purpose flour
- 1 teaspoon garlic salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 2 pounds pork tenderloin, cut into 1 1/2 inch pieces
- 2 tablespoons olive oil
- 1/3 cup balsamic vinegar white or red wine
- 1/2 cup chicken broth/can increase
- 2 teaspoons minced lemon zest, or to taste/AND the juice
- 1 tablespoon capers, or to taste
- add cornstarch to thicken
- DOUBLE THE SAUCE
- marinate 1ST/CUT very THIN/SEAR on all sides
- LET THE MEAT REST