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Recipes
Parmesan-Crusted Pork
By Susan52
In a shallow dish, combine Parmesan cheese and bread crumbs; mix well
- 1 cup grated Parmesan cheese
- 1/2 cup Japanese panko bread crumbs (see Note)
- 1/3 cup all-purpose flour
- 2 eggs, lightly beaten
- 4 boneless pork loin chops, center cut, trimmed and pounded to 1/4-inch thickness
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 6 tablespoons extra virgin olive oil, divided
Cannoli Cheesecake
By Susan52
Preheat oven to 350 degrees F
- 1 cup graham cracker crumbs
- 1/4 cup chopped almonds
- 3 tablespoons butter, melted
- 1 (15-ounce) container part-skim ricotta cheese
- 1 cup plain low-fat yogurt
- 3/4 cup sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon almond extract
- 1 teaspoon orange zest
- 1 (8-ounce) package reduced-fat cream cheese, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips
Cheesy Chicken Empanadas
By Susan52
Preheat the oven to 375 degrees F
- 1 tablespoon olive oil
- 1/2 small red onion, finely chopped
- 1 jalapeno, finely diced, seeded and ribs removed
- 2 cloves garlic, minced
- 3 green onions, thinly sliced
- Kosher salt and freshly ground pepper
- 1 1/2 cups shredded then diced cooked chicken breasts (from leftover chicken)
- 1 cup shredded Monterey and Cheddar cheese blend
- 4 ounces cream cheese, diced
- Dash of hot sauce
- 1 egg
- Flour, for rolling
- 1 (15-ounce) package refrigerated pie dough
- 1 tablespoon chipotle chile powder
- Chili Lime Dipping Sauce, recipe follows
Baked Sweet And Sour Chicken
By Susan52
Preheat oven to 325 degrees F
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup cornstarch
- 2 large eggs, beaten
- 1/4 cup vegetable oil
- 3/4 cup granulated sugar
- 1/2 cup apple cider vinegar
- 1/4 cup ketchup
- 1 tablespoon soy sauce
- 1/2 teaspoon garlic powder
Mack & Jeezy
By Susan52
Preheat oven to 350°F. Lightly spray a 9x9-inch baking dish with cooking spray
- 8-oz elbow macaroni
- 2 cups small curd cottage cheese
- 3 cups shredded sharp cheddar cheese, divided
- 1 (8-oz) carton sour cream
- 1 egg, lightly beaten
- 1 tsp salt
- dash of paprika
Aaron Sanchez Chorizo and Cornbread Stuffing
By Susan52
Preheat the oven to 350 degrees F
- 1 pound fresh Mexican chorizo
- 1 medium white onion, finely chopped
- 1 medium carrot, finely chopped
- 1 celery stalk, finely chopped
- 3 garlic cloves, finely chopped
- 2 cups coarsely crumbled cornbread
- 1/4 cup chopped fresh cilantro, plus more for garnish (optional)
- 1/2 cup chicken stock (low-sodium store-bought is fine)
- 1 tablespoon unsalted butter
- Grated cotija cheese, for garnish (optional)
Crescent Dog on a Stick
By Susan52
Heat oven to 375°F. Slit hot dogs to within 1/2 inch of ends; insert 3 strips of cheese into each slit
- 8 hot dogs
- 4 slices (3/4 oz each) American cheese, each cut into 6 strips
- 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
- 8 wooden corn dog sticks
BAKED MEATBALL SUBS
By Susan52
To prepare the meatballs- in large bowl mix together ground beef, egg, milk, breadcrumb’s, salt, oregano, parsley...
- Meatballs-
- 1 lb ground beef
- 1 egg
- 1/4 cup milk
- 1/2 cup breadcrumbs
- 1/2 teaspoon salt
- 1 teaspoon oregano
- 1 tablespoon minced fresh parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1/4 cup grated parmesan cheese
- Other-
- 6 small sub rolls
- 8 ounces shredded mozzarella cheese
- 1 cup pasta sauce
Pecan Pie Cobbler
By Susan52
Preheat oven to 350°. Place butter in a 13x9-in
- 1/2 cup butter, cubed
- 1 cup plus 2 tablespoons all-purpose flour
- 3/4 cup sugar
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup 2% milk
- 1 teaspoon vanilla extract
- 1-1/2 cups coarsely chopped pecans
- 1 cup packed brown sugar
- 3/4 cup brickle toffee bits
- 1-1/2 cups boiling water
- Vanilla ice cream, optional
Chicken Pot Pie Crumbles
By Susan52
*Directions for the Sauce: In saucepan over medium heat, melt the butter, then salt, pepper, pepper flakes and the...
- For the Sauce mixture:
- 1 cup of steamed broccoli pieces - Break in very small pieces, or chop
- can substitute 1 cup of frozen peas instead
- 2 cups cooked chicken breasts
- use Rotisserie chicken or boil chicken 3 large breasts or about 6 tenders until tender. Cool then tear into small pieces
- 1 or 2 carrots sliced very thin (opt)
- For the Sauce:
- 1/3 cup Butter- melted
- 1/4 cups Cornstarch, dissolved in 1/2 cup COLD Water
- 1/2 cups Chicken Broth
- 1/4 tsp. Salt (add more if desired)
- 1/4 tsp Pepper
- 1/2 tsp sugar
- 1/4 tsp red pepper flakes (opt)
- 2 Cups Milk (use 2% or Whole milk)
- 1 1/2 to 2 cups of grated Cheddar Cheese
- For the crumble topping:
- 2 cups flour
- 2 tsp. baking powder
- 3/4 tsp. salt
- 1/2 tsp. pepper
- 1/8 tsp. cayenne pepper
- 6 Tablespoons chilled unsalted butter, cut into 1/2" cubes
- 3/4 cup Parmesan cheese
- 1 cup heavy cream or half & half