Fleur de lis' profile page
Recipes
Roasted Sweet Potatoes
By Fleur de lis
Preheat the oven to 350 degrees
- 3 Sweet potatoes, peeled and cut into bite size cubes
- 2 tsp olive oil
- 1 tbsp butter
- 1 tbsp of brown sugar (organic)
- 1 tsp of ground cinnamon
- 1/4 tsp of ground nutmeg
- Pinch of ground ginger
- Sea salt, to taste
Parmesan Chicken Bake
By Fleur de lis
Preheat oven to 375 degrees and spray the inside of a 9x13 glass pan
- 6 chicken breasts
- 1 cup light mayonnaise or plain Greek yogurt
- 1/2 cup fresh Parmesan cheese plus more for top
- 1 1/2 tsp seasoning salt, or your favorite seasoning
- 1/2 tsp pepper
- 1 tsp garlic powder
Pastry (Stir n roll Recipe)
By Fleur de lis
This is my grandmother's recipe
- Mix together:
- Preheat oven to 350 degrees
- 2 cups sifted flour
- 1 1/2 tsp salt
- 1/2 cup oil
- 1/4 cup cold whole milk
Grilled Portobello Mushrooms
By Fleur de lis
"A good dish that goes with almost anything year round
- 1/2 cup finely chopped red bell pepper
- 1 clove garlic, minced
- 1/4 cup olive oil
- 1/4 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4 portobello mushroom caps
Jalapeno Chicken Casserole
By Fleur de lis
Drain spinach well pressing between paper towels
- 1 package frozen chopped spinach
- 2 Tbsp butter
- 1 large onion, chopped
- 2 green onions, chopped
- 2 jalapeno peppers, seeded and chopped
- 1 can cream of chicken soup, undiluted
- 1 8 oz container of sour cream
- 1 tsp ground cumin
- 1 12 oz package nacho cheese flavored tortilla chips or regular tortilla chips
- 6 cups cooked chopped chicken
- 1 8 oz bag of shredded Mexican blend cheese
- Garnish with green onions
Zucchini Croquettes
By Fleur de lis
Combine zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, salt and pepper
- 2 cups grated zucchini
- 2 eggs, beaten
- 1/4 cup chopped onion
- 1/2 cup all purpose flour
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- salt and pepper to taste
- olive oil, several Tbsp
Slow-Cooker Chicken Tortilla Soup
By Fleur de lis
- 1 pound shredded, cooked chicken
- 1 (15 ounce) can whole peeled tomatoes, mashed
- 1 (10 ounce) can enchilada sauce
- 1 medium onion, chopped
- 1 (4 ounce) can chopped green chile peppers
- 2 cloves garlic, minced
- 2 cups water
- 1 (14.5 ounce) can chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bay leaf
- 1 (10 ounce) package frozen corn
- 1 tablespoon chopped cilantro
- 7 corn tortillas
- vegetable oil
Eggplant Casserole Easy
By Fleur de lis
Peel and slice eggplants. Pour several Tbsp
- 6-8 Chinese eggplants (or more if small) you judge, can't have too many
- 1 large onion chopped
- Tony Chachere's Seasoning (to taste)
- 1/2 cup garlic seasoned bread crumbs
- 3/4 cup grated Parmesan cheese
- 3/4 cup grated Swiss cheese
- 1 can of drained Rotel tomatoes
- 1 egg
- olive oil
- water
- Topping: combine
- 1 sleeve of Ritz crackers crushed into small pieces
- 3/4 stick of butter, melted
Shrimp Fettuccine-Milano
By Fleur de lis
Cook fettuccine and drain
- 4 oz spinach or egg fettuccine
- 1/2 lb medium shrimp, peeled and deveined
- 1 clove garlic, minced
- 1 Tbsp olive oil
- 1 can Chunky Pasta Style Stewed Tomatoes
- 1/2 cup shipping cream
- 1/4 cup sliced green onions
- salt and pepper to taste
Margaritas - frozen
By Fleur de lis
Mr
- 1 , 12 oz can Minute Maid Limeade or Bacardi Margarita Mix
- 3/4 to 1 can Tequila
- 3/8 to 1/2 can Triple Sec
- 3 to 6 heaping tsp sugar
- a little orange juice