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Sloppy Joes

Sloppy Joes

By

Brown the meat and the onion in a large nonstick skillet over medium-high heat for 5 minutes, breaking up the meat ...

  • 1 pound extra-lean ground beef
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 jalapeno, minced
  • 1 red pepper, diced
  • 1 can small red beans or pinto beans, preferably low sodium drained and rinsed
  • 1 1/2 cups no-salt-added tomato sauce
  • 2 tablespoons tomato paste
  • 1 tablespoon red wine vinegar
  • 1 tablespoon molasses
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon mustard powder
  • 3/4 teaspoon salt
  • Freshly ground black pepper
  • 8 whole-wheat burger buns
4.6/5 (12 Votes)

Blackberry-Thyme Margarita

Blackberry-Thyme Margarita

By

Ryan Magarian

  • 16 large fresh blackberries, divided
  • 4 small fresh thyme sprigs, divided
  • 6 tablespoons 100% blue agave silver tequila
  • 1/4 cup Simple Syrup
  • 3 tablespoons fresh lime juice
  • 1 tablespoon Cointreau or other orange liqueur
  • 2 cups ice cubes, divided
  • 1/4 cup chilled sparkling wine
4.7/5 (7 Votes)

Easy Grilled Chicken and Shrimp Kebabs with Lemon and Garlic

Easy Grilled Chicken and Shrimp Kebabs with Lemon and Garlic

By

Diane Rossen Worthington

  • 24 uncooked large shrimp, unpeeled, deveined (thawed if frozen)
  • 12 chicken tenders
  • 1/3 cup fresh lemon juice
  • 2 tablespoons finely grated lemon peel
  • 2 garlic cloves, minced
  • 2/3 cup olive oil
  • Baby lettuces
4.6/5 (17 Votes)

Strawberry Tomato Salsa Recipe

Strawberry Tomato Salsa Recipe

By

Easy to make Strawberry Tomato Salsa Recipe recipe

  • 2 pints cherry tomatoes, quartered
  • 1 pint fresh strawberries, chopped
  • 8 green onions, chopped
  • 1/2 cup minced fresh cilantro
  • 6 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon salt
4.3/5 (12 Votes)

Fried Green Tomato BLT

Fried Green Tomato BLT

By

Rhoda Boone

  • For the fried green tomatoes:
  • 1/2 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/8 teaspoon cayenne pepper
  • 1 1/4 teaspoons kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1 cup buttermilk
  • 3 dashes hot sauce
  • Vegetable oil, for frying
  • 1 to 2 large green tomatoes, ends removed, cut into 4 slices, each 1/2 inch thick
  • for the sandwich:
  • 2 pieces green leaf lettuce
  • 2 slices red tomato
  • 1/2 ripe avocado, sliced
  • 4 slices thick-cut bacon, cooked until crisp
  • 2 tablespoons mayonnaise
4.8/5 (8 Votes)

Grilled Leg of Lamb with Ancho Chile Marinade

Grilled Leg of Lamb with Ancho Chile Marinade

By

by Jeanne Kelley

  • 1/2 cup dry white wine
  • 1/4 cup extra-virgin olive oil
  • 8 garlic cloves, peeled
  • 4 tablespoons fresh oregano leaves, divided
  • 3 tablespoons ancho chile powder*
  • 2 tablespoons fresh lemon juice
  • 2 green onions, divided
  • 1 tablespoon (packed) dark brown sugar
  • 2 1/2 teaspoons coarse kosher salt
  • 2 1/2 teaspoons freshly ground black pepper
  • 1 4 1/2-pound boneless leg of lamb, opened flat like a book, trimmed of all fat and sinew (3 1/2 pounds after trimming)
4.7/5 (6 Votes)

Hot-and-Crunchy Chicken Cones

Hot-and-Crunchy Chicken Cones

By

In a saucepan, combine the mango, jalapeños, vinegar, sugar, water and shallot

  • Mango Slaw:
  • 1/2 cup diced mango
  • 2 large jalapeños, seeded and chopped
  • 2 tablespoons white wine vinegar
  • 2 tablespoons sugar
  • 1 tablespoon water
  • 1 small shallot, minced
  • 1 cup mayonnaise
  • 1/2 cup chopped cilantro
  • 2 garlic cloves, finely chopped
  • 1 tablespoon fresh lime juice
  • Salt and freshly ground pepper
  • 7 cups shredded coleslaw mix
  • Chicken Cones:
  • 3 cups cornflakes
  • 6 tablespoons slivered almonds
  • 6 tablespoons sesame seeds
  • 6 tablespoons sugar
  • 1 1/2 tablespoons crushed red pepper
  • 1 1/2 tablespoons kosher salt
  • 4 large eggs, lightly beaten
  • 1/2 cup milk
  • All-purpose flour, for dredging
  • Six 5-ounce skinless, boneless chicken breast halves, sliced lengthwise 1 inch thick
  • Vegetable oil, for frying
  • Six 10-inch flour tortillas, warmed
4.4/5 (17 Votes)

Parmesan-and-Chive Potato Gratin

Parmesan-and-Chive Potato Gratin

By

Karen Levin

  • 3 pounds cubed, unpeeled red potatoes
  • 6 garlic cloves, peeled and thinly sliced
  • 1 cup 1% low-fat milk
  • 3 tablespoons butter
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 cup grated Parmesan cheese
  • 1/4 cup dry breadcrumbs
  • 1/4 cup chopped fresh chives or green onions
4.4/5 (15 Votes)

Baja-Style Grilled Rock Lobster Tails

Baja-Style Grilled Rock Lobster Tails

By

Cheryl Alters Jamison and Bill Jamison, Cooking Light SEPTEMBER 2008

  • Remaining ingredients:
  • 6 (8-ounce) rock or spiny lobster tails
  • 12 green onions
  • Cooking spray
  • 1 tablespoon grated orange rind
  • 2 tablespoons fresh orange juice
  • 1 tablespoon fresh lime juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • Dash of hot sauce
  • 1 garlic clove, minced
  • 2 tablespoons butter, melted
  • 6 (6-inch) flour tortillas
  • Lime wedges (optional)
4.5/5 (11 Votes)

Corn Fritters with Spicy Zucchini Salsa

Corn Fritters with Spicy Zucchini Salsa

By

by Andrea Bemis

  • 1 1/2 cups cherry tomatoes, halved lengthwise
  • 1 1/2 cups diced zucchini
  • 1 medium red onion, diced, divided
  • 3 large cloves garlic, finely chopped
  • 1 jalapeño chile, seeded and diced
  • 1/2 teaspoon sea salt, divided
  • 1 1/2 tablespoons extra-virgin olive oil
  • Olive oil cooking spray
  • 1/2 cup chopped cilantro, divided
  • 2 tablespoons fresh lime juice, divided
  • 1 cup all-purpose flour
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon baking powder
  • 1 egg
  • 2 cups corn kernels (thawed if frozen)
4.3/5 (6 Votes)