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Recipes
Honey-Orange Pork Tenderloin
By Scrappin Broad
Julianna Grimes, Cooking Light DECEMBER 2012
- 1/3 cup orange marmalade
- 3 tablespoons cider vinegar
- 3 tablespoons lower-sodium soy sauce
- 1 1/2 tablespoons minced fresh garlic
- 1 1/2 teaspoons honey
- 2 tablespoons canola oil
- 1 (1-pound) pork tenderloin, trimmed
- 1/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Breakfast Pizza
By Scrappin Broad
Preheat oven to 350 degrees
- 1 can crescent rolls
- 1 lb sausage
- 2 c frozen hash browns
- 5 eggs, beaten
- 1/4 c milk
- salt & pepper to taste
- 1-1/2 c mozzarella cheese or cheddar
Slow Cooker Mongolian Beef
By Scrappin Broad
Beef that slow cooks to tender melt in your mouth perfection
- 1 1/2 lbs. Flank Steak
- 1/4 c. cornstarch
- 2 Tbsp. Olive Oil
- 1/2 tsp. minced Garlic
- 3/4 c. Soy Sauce
- 3/4 c. Water
- 3/4 c. Brown Sugar
- 1 c. grated Carrots
- green onions, for garnish
Chicken Pot Pie
By Scrappin Broad
FILLING - 1st Step In a large saucepan bring stock & bay leaf to boiling; add chicken
- FILLING - 1st Step
- 12-14 oz. skinless, boneless chicken breasts, cut into bite sized pieces
- 2-1/2 c chicken broth
- 1 bay leaf
- 1-1/2 c potatoes, peeled & chopped (about 8-10 oz.)
- FILLING - 2nd Step
- 1/2 to 1 c frozen peas
- 2 carrots, cut into 1/2 inch pieces (about 1 c)
- 2 stalks of celery, cut into 1/2 inch pieces (about 1 c)
- 1 medium onion, diced
- 4 Tbsp unsalted butter
- 1 Tbsp thyme, crushed
- 4 Tbsp snipped fresh parsley
- 2 tsp salt
- 1 tsp pepper
- SAUCE
- 5 Tbsp unsalted butter
- 2/3 c all-purpose flour
- 1 Tbsp sage, crushed (or 2 Tbsp fresh)
- 2 tsp dry mustard
- 2 Tbsp sherry or port wine
- Milk
Long Island Iced Tea
By Scrappin Broad
from Tom Wilbur's Top Secret Recipes: Sodas, Smoothies, Spirits & Shakes Red Robin T
- 1/2 oz. Beefeater gin
- 1/2 oz. Smirnoff vodka
- 1/2 oz. Bacardi rum
- 1/2 oz. triple sec liquer
- 1 oz. sweet & sour mix
- 3-4 oz. cola
Pat Musson's Chicken Salad
By Scrappin Broad
In a medium bowl, whip cream to soft peaks
- 2 1/2 cups diced and chilled, cooked chicken meat
- 1 cup chopped celery
- 1 cup sliced, seedless grapes
- 1/2 cup sliced almonds
- 2 tablespoons chopped fresh parsley
- 1 teaspoon salt
- 1 cup mayonnaise
- 1/4 cup heavy whipping cream
Ground Pork Tacos
By Scrappin Broad
PREPARE PORK Heat a wide skillet over medium heat then add the oil
- FOR THE TACOS
- 1 teaspoon olive oil
- 1 pound ground pork
- 1 to 2 tablespoons taco seasoning, see our homemade taco seasoning
- 1/4 cup water or more as needed
- Salt to taste
- 8 (6-inch) tortillas
- OPTIONAL TOPPINGS
- Shredded cabbage, see notes
- 1 large avocado, pitted and mashed
- 2 tablespoons sour cream, see notes
- Pickled onions, see our pickled onions recipe
- Pico de gallo
- Tomatillo salsa
- Lime, quartered
Ranch Chicken Tacos
By Scrappin Broad
Preheat the oven to 350 degrees F
- 4 4 4 boneless, skinless chicken breasts
- 1 1/2 1 1/2 1/2 teaspoons ground cumin
- 1 1 1 teaspoon chili powder
- 1/2 1/2 1/2 teaspoon crushed red pepper
- 1/2 1/2 1/2 teaspoon garlic powder
- Kosher salt and freshly ground black pepper
- 1/4 1/4 1/4 cup vegetable oil
- 6 6 6 small corn tortillas
- 6 6 6 small flour tortillas
- Avocado Lime Crema, recipe follows
- Basic Brown Beans, recipe follows
- Grilled Mini Peppers, recipe follows
- Mango de Gallo, recipe follows
- Salsa Diablo, recipe follows
- 2 2 2 avocados
- 1 1 1 cup chopped fresh cilantro
- 1 1 1 cup sour cream
- 1/4 1/4 1/4 cup milk
- 1/2 1/2 1/2 teaspoon salt
- 1/4 1/4 1/4 teaspoon ground black pepper
- 2 Zest and juice of 2 limes
- 4 4 4 cups dried pinto beans, rinsed
- 2 2 2 tablespoons chili powder
- Kosher salt and freshly ground black pepper
- 12 12 12 red and yellow mini peppers
- 3 3 3 jalapenos, seeded and finely diced
- 3 3 3 Roma tomatoes, diced
- 1 1 1 large red onion, diced
- 15-ounce 15-ounce cans Two 15-ounce cans diced mangoes, drained
- 2 2 2 cups chopped fresh cilantro
- 1 of 1 lime
- 1/2 1/2 1/2 teaspoon salt
- 10-ounce 10-ounce cans Two 10-ounce cans diced tomatoes with green chiles, such as Rotel
- 28-ounce 28-ounce can One 28-ounce can whole tomatoes in juice
- 1/2 1/2 1/2 cup fresh cilantro leaves
- 1/4 1/4 1/4 cup chopped onion
- 1 1 1 clove garlic, minced
- 1 1 1 habanero chile, seeded and chopped
- 1 1 1 jalapeno, quartered and sliced thin (with seeds and membrane)
- 1 1 1 canned chipotle in adobo sauce
- 1 1 1 teaspoon hot sauce
- 1/2 1/2 1/2 teaspoon ground cumin
- 1/4 1/4 1/4 teaspoon salt
- 1/4 1/4 1/4 teaspoon sugar
- 1 of 1 lime
Mayo-Free Cilantro Lime Coleslaw Salad
By Scrappin Broad
Quarter the cabbage through the core, and then cut out the core
- 1 medium cabbage (about 2 pounds), outer leaves removed
- Salt
- 4 celery stalks, thinly sliced
- 1/2 to 1 whole serrano or jalapeno pepper, finely minced, depending on desired heat level
- 3 scallions, thinly sliced
- 1/2 cup loosely packed fresh cilantro leaves, coarsely chopped
- 1 lime
- 4 tablespoons extra virgin olive oil
- 1 teaspoon honey
Potatoes Gratin
By Scrappin Broad
Directions Watch how to make this recipe
- 2 pounds baking potatoes, peeled and sliced paper-thin
- 2 cups heavy cream
- 2 garlic cloves, split
- Leaves from 4 fresh thyme sprigs
- 3 tablespoons chopped fresh chives, plus more for garnish
- 1 cup grated Parmigiano-Reggiano
- Sea salt and freshly ground black pepper