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Recipes
Beach Street Cajun Shrimp
By Scrappin Broad
1. Combine first 7 ingredients in a 9 x 13 baking dish
- 1/2 c olive oil
- 1 clove garlic, whole [I smashed it slightly with the back of the knife]
- 2 T Cajun seasoning
- 2 T lemon juice
- 2 T minced parsley
- 1 T brown sugar
- 1 T soy sauce
- 16 extra-large shrimp
Green Chile Chicken Enchilada Dip
By Scrappin Broad
1. In a large bowl whisk together the cream cheese, yogurt, enchilada sauce, green chiles, and spices
- 4 ounces low fat cream cheese, room temperature
- 1 cup plain non fat Greek yogurt
- 1/2 cup green enchilada sauce
- 7 ounce can diced green chiles
- 1/2 t. cumin
- 1/2 t. chili powder
- 1/2 t. kosher salt
- 3 cups cooked chicken, shredded
- 1/2 cup part skim mozzarella
- 1/2 cup monterey jack cheese, divided
Brussels Sprouts Roasted with Bacon
By Scrappin Broad
1. Trim the bottom of the core of the Brussels sprouts and remove any brown or yellowed leaves
- 1 lb. Brussels sprouts
- 1 tsp. olive oil
- 1/2 tsp. garlic powder
- 1/2 tsp. cayenne pepper
- 1/2 tsp. sea salt
- 1 medium red onion, diced
- 6 slices bacon, cut into 1/2" pieces
Roast Filet of Beef Tenderloin
By Scrappin Broad
Preheat oven to 400 degrees
- 2 T olive oil
- 1 to 1 3/4 lbs. beef tenderloin
- 1/2 lb. sliced mushrooms
- 1/4 c. dry red wine
- 1 can beef broth
- 1 T. minced fresh Tarragon or 1 tsp. dry Tarragon
- 2 T. butter
- 1/4 c. minced shallots
- 1/2 tsp. salt
- 1 1/2 T corn starch
Chicken In Peanut Sauce
By Scrappin Broad
from the Seipolts, July 2017
- 8 chicken thigh fillets
- 1 onion, finely chopped
- 1 clove garlic, crushed
- 2 Tbsp butter
- 1/4 cup crunchy peanut butter
- 1/2 cup chicken stock
- 1/4 cup honey
- 2 teaspoons grainy mustard
- 1 teaspoon curry powder
- Pinch cardamom
- Dash Tabasco sauce
Fiesta Chicken Crock Pot
By Scrappin Broad
I make this for dinner often
- 4 chicken breast (frozen or raw)
- 1 packet Fiesta Ranch dip (by the salad dressing)
- 1 can black beans (drained and rinsed)
- 1 can Rotel
- 1 can corn not drained
- 1 block cream cheese
Turkey Cranberry Wreath
By Scrappin Broad
Preheat oven to 375°F. Combine all ingredients (except rolls) and mix well
- 2 pkgs (8 ounces each) refrigerated crescent rolls
- 1/2 cup mayonnaise
- 2 Tbsp honey Dijon mustard
- 1/2 tsp coarsely ground black pepper
- 2 cups (12 ounces) chopped cooked turkey
- 1/2 cup sliced celery
- 3 Tbsp snipped fresh parsley
- 1/2 cup sweetened dried cranberries
- 1 cup (4 ounces) shredded Swiss cheese
- 1/4 cup walnuts, coarsely chopped
- 1 egg white, lightly beaten
Mexican Spinach Dip
By Scrappin Broad
Mix all together & Bake for 30 min
- 10 oz frozen spinach, thawed & drained
- 8 oz Cream Cheese, softened
- 12 oz Mexican cheese, grated
- 1/2 onion, chopped
- 1/4 cup jalapenos
- 2 cans Rotel, drained
- 1/3 cup sour cream
- 1/4 tsp cumin
- 1/2 tsp chili powder
Bourbon Old Fashion
By Scrappin Broad
Recipe from Mr. Malcolm Cannon
- 3 Tbsp bourbon
- 1-3/4 tsp grenadine
- 7 shakes Agnostura bitters
- cherry juice to taste
- 1/2 glass orange juice
- 1/4 glass ginger ale
Soy-Marinated Pork Sandwiches
By Scrappin Broad
Phoebe Wu, Cooking Light APRIL 2013
- 1 1/2 tablespoons brown sugar
- 1 1/2 tablespoons lower-sodium soy sauce
- 2 teaspoons minced fresh garlic
- 2 teaspoons sambal oelek (ground fresh chile paste) or 1/2 teaspoon crushed red pepper
- 3/4 teaspoon grated peeled fresh ginger
- 3/4 teaspoon dark sesame oil
- 12 ounces pork tenderloin, trimmed and thinly sliced
- 2 tablespoons rice vinegar
- 2 teaspoons canola oil, divided
- 1/4 teaspoon granulated sugar
- 1 cup shaved carrot
- 1/4 cup (1-inch) diagonally cut green onions
- 1/4 cup fresh cilantro leaves
- 4 (1 1/2-ounce) whole-wheat hamburger buns
- Soba Noodle Salad