Froggyess' profile page
Recipes
Zucchini, Corn, and Quinoa Fritters
By froggyess
Heat 1 tbsp oil in a large skillet set over medium-high heat
- 3 tbsp canola oil, divided
- 6 slices thick-cut bacon, chopped
- 1 zucchini, shredded and patted dry
- 1/2 cup corn
- 1/4 cup minced red onion
- 1 tsp ground cumin
- 3/4 tsp chili powder
- 1/4 tsp each salt and freshly ground black pepper
- 2 cups cooked quinoa (2/3 cup before cooking)
- 1 cup shredded aged Cheddar cheese
- 1/3 cup all-purpose flour
- 1 egg, lightly beaten
Slow Cooker Hawaiian Chicken
By froggyess
Place chicken into crock pot
- 1 pound 1 pound boneless chicken breasts
- 1 (20-ounce) can 1 (20-ounce) can crushed pineapple in juice
- juice of one lime
- 1 tablespoon 1 tablespoon honey
- 1/4 cup 1/4 cup soy sauce
- 3 or 4 3 or 4 garlic cloves, minced
- 1/2 teaspoon 1/2 teaspoon red pepper flakes (adjust to your heat preference)
- 8 8 whole wheat buns
Chicken & Prosciutto Rolls
By froggyess
Recipe courtesy Rachael Ray
- 4 boneless, skinless chicken breasts, 6 to 8 ounces, butterflied into large cutlets*
- Salt and pepper
- 2 tablespoons chopped sage leaves
- 8 slices prosciutto
- 1/2 pound mozzarella cheese, thinly sliced
- 1/2 cup all-purpose flour, plus 1 tablespoon
- 1/4 cup extra-virgin olive oil
- 2 tablespoons butter
- 8 baby portobello (crimini) mushrooms, sliced
- 1 cup chicken stock
Brussels Sprouts (Shredded) with Pistachios, Cranberries & Parmesan
By froggyess
Cut each Brussels sprout in half through the root, then slice thinly
- 1 1/4 lb. Brussels sprouts
- 2 tsp olive oil, divided
- 1/2 yellow onion, diced
- 1/3 cup shelled pistachios, chopped - Optional
- 1/3 cup dried cranberries
- 1/3 cup grated Parmesan cheese
- 1/2 tsp ground pepper
- Salt to taste
Ham and Cheese Mini Frittatas
By froggyess
Recipe courtesy Rachael Ray
- 1/4 pound deli sliced Swiss cheese, finely chopped
- 6 slices Canadian bacon, finely chopped
- 3 tablespoons snipped or chopped chives
- A few grinds black pepper
- 8 eggs, or 1 pint egg beaters
- 2 tablespoons melted butter
Pumpkin Cranberry Cookies
By froggyess
Preheat oven to 350 Combine flour, oats, baking soda and spice
- 4 cups flour
- 2 cups oatmeal, uncooked
- 2 tsp baking soda
- 2 tsp pumpkin pie spice
- 1 1/2 cups softened butter
- 2 cups firmly packed brown sugar
- 1 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 2 cups pumpkin
- 1 cup dried cranberries
Grilled Citrus Chicken Breasts
By froggyess
Whisk 2 Tbsp. oil, OJ, lemon juice, rosemary and garlic in a large bowl; stir in 2 tsp
- 2 tablespoons extra-virgin olive oil plus more for brushing
- 1 cup fresh orange juice
- 1/2 cup fresh lemon juice
- 4 garlic cloves, minced
- 2 teaspoons minced fresh rosemary
- 2 teaspoons kosher salt plus more for seasoning
- 4 skin-on, bone-in chicken breasts (2 1/2–3 pounds)
- 2 oranges, cut into quarters
- 2 lemons, cut into quarters
- Fresh parsley leaves
Pot Roast
By froggyess
First and foremost, choose a nicely marbled piece of meat
- 1 whole (4 To 5 Pounds) Chuck Roast
- 2 Tablespoons Olive Oil
- 2 whole Onions
- 6 whole Carrots (Up To 8 Carrots)
- Salt To Taste
- Pepper To Taste
- 1 cup Red Wine (optional, You Can Use Beef Broth Instead)
- 2 cups To 3 Cups Beef Stock
- 3 sprigs Fresh Thyme, or more to taste
- 3 sprigs Fresh Rosemary, or more to taste
Spinach Stuffed Mushrooms
By froggyess
1. Preheat oven to 375˚F/190˚C
- 20 medium-sized mushrooms
- 1 tablespoon butter
- 2 cloves garlic, minced
- 4 cups fresh spinach
- 8 ounces cream cheese
- Salt
- Pepper
- 1/4 cup bread crumbs
- 1/4 cup parmesan
Carrot Cake
By froggyess
Preheat oven to 350 Grease and flour 9 in cake pan Sift together flour, cinnamon, baking powder and salt I...
- 2 cups all purpose flour
- 2 tsp ground cinnamon
- 1 tsp baking powder
- 1/4 tsp salt
- 2/3 cup butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 2/3 cup milk
- 3 med. carrots, grated
- Frosting - see cream cheese frosting recipe