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Recipes
Watermelon-Tequila Cocktails
By courtneyj87
In a small saucepan, bring the water to a simmer with the sugar and stir over moderate heat until the sugar is diss...
- 1/4 cup water
- 1/4 cup granulated sugar
- 8 cups diced seedless watermelon (1 pound)
- 1/4 cup fresh lime juice
- 1 3/4 cups blueberries
- 3/4 cup lightly packed fresh mint leaves, plus 8 sprigs for garnish
- 1 1/4 cups silver tequila
- Ice
Popper Beef Burgers
By courtneyj87
1. Combine ground beef and ¼ cup salsa in large bowl, mixing lightly but thoroughly
- 1 lb. ground round
- 1/4 cup prepared thick-and-chunky salsa
- 4 frozen cream cheese or Cheddar cheese- stuffed jalapeño peppers
- 1/4 cup prepared salsa con queso
- 1/4 cup chopped fresh plum tomato
- 2 tablespoons sliced pitted ripe olives
- Prepared thick-and-chunky salsa
Porcini-dusted Steaks with Horseradish Crust
By courtneyj87
1. Heat oven to 425°F. Combine 2 tablespoons chives, horseradish sauce and mustard in small bowl
- 4 beef shoulder top blade steaks (flat iron) (about 8 ounces each)
- 2 tablespoons minced fresh chives
- 2 tablespoons cream-style prepared horseradish
- 2 tablespoons prepared Dijon-style mustard
- 1/2 cupounce dried porcini mushrooms (about 1/2 ounce)
- Pepper
- Kosher or regular table salt
- 4 tablespoons roasted garlic-flavored olive oil -- divided
- 2 cups soft bread crumbs
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh chives
- Fresh thyme sprigs (optional)
Get Yo' Man Chicken
By courtneyj87
Directions Heat the oil in a 12-inch skillet over medium-high heat
- 2 tablespoons olive oil
- 6 chicken thighs, skinless
- 1 teaspoons salt
- 1/2 teaspoons pepper
- 1 medium onion, sliced
- 1 cup chicken stock
- 1/2 cup white wine
- 1 (14.5-ounce) can crushed tomatoes in thick puree
- 1 teaspoon dried thyme
- 1/2 tablespoon dried rosemary
- 1 tablespoon lemon-pepper
- Hot buttered rice
- 2 tablespoons chopped fresh parsley leaves
Creamy Queso with Chorizo
By courtneyj87
by Josef Canteno
- 1 tablespoon vegetable oil
- 6 ounces fresh chorizo, casings removed
- 2 1/2 cups half-and-half
- 8 ounces Velveeta cheese, cut into cubes
- 8 ounces Monterey Jack cheese, grated
- 8 ounces sharp cheddar, grated
- 2 tablespoons chopped canned chipotle chiles in adobo
- 1 1/4 teaspoon kosher salt
- 3/4 teaspoon ancho chile powder
- 3/4 teaspoon chipotle chile powder
- 2 ounces crumbled Cotija cheese or queso fresco
Lemon-Blackberry Parfait
By courtneyj87
Don't feel guilty with this nutrient- and flavor-packed dessert treat
- 1 tablespoon grated lemon rind
- 3 cups vanilla reduced-fat ice cream (such as Healthy Choice), softened slightly
- 2 (6-ounce) containers fresh blackberries, rinsed and drained
- 4 amaretti cookies, crushed
Healthy Pasta with Spicy Crab
By courtneyj87
Heat the canola oil in a large high-sided saute pan over medium heat
- 2 tablespoons canola oil
- 2 Fresno chiles, finely chopped
- 2 cloves garlic, minced
- 1 cup dry white wine
- 1 pound jumbo lump crabmeat, picked over
- 1 pound spaghetti, cooked al dente, drained, 1 cup of the pasta cooking water reserved
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped dill
- 1 tablespoon finely chopped fresh mint
- 2 teaspoons finely grated lemon zest
- Extra-virgin olive oil
- Salt and freshly ground black pepper
Hot Artichoke-Spinach Dip
By courtneyj87
Preheat the oven to 450. Bring a pot of salted water to a boil and prepare a bowl of ice water
- Kosher salt
- 1 10-ounce bag baby spinach
- 1 cup packed fresh basil
- 3/4 cup canned cannellini beans, drained and rinsed
- 6 ounces Neufchatel cream cheese
- 1 clove garlic, smashed
- 1/2 cup low-sodium chicken broth
- 1 14-ounce can artichoke hearts, drained, squeezed dry and finely chopped
- 1/4 cup grated parmesan cheese
- 3/4 cup shredded low-fat mozzarella cheese
- Pinch of cayenne pepper
- 2 or 3 dashes Worcestershire sauce
- Freshly ground black pepper
- Cooking spray
- Baked chips, for serving
Chicken Sate with Spicy Peanut Dipping Sauce
By courtneyj87
8 (8-inch) bamboo skewers, soaked for 20 minutes In a medium sized bowl, whisk together the chicken stock, coconut...
- Spicy Peanut Dipping Sauce:
- 1/2 cup low-sodium chicken stock
- 1/2 cup lite coconut milk
- 2 tablespoons low-sodium soy sauce
- 1 shallot, sliced thin
- 1 clove garlic, minced
- 1 1/2 teaspoons Thai fish sauce (or 2 additional teaspoons low sodium soy sauce)
- 1 tablespoon brown sugar
- 1/2 teaspoon lime zest
- 1 tablespoon minced fresh ginger
- 1 pound skinless, boneless chicken breast pounded slightly and cut into 1-inch strips
- 3/4 cup Spicy Peanut Dipping Sauce, recipe below
- 2 tablespoons minced fresh basil or cilantro leaves
- 1/4 cup chopped toasted peanuts
- 1/2 cup natural creamy peanut butter
- 1/4 cup low-sodium chicken broth
- 3 tablespoons low-sodium soy sauce
- 1 1/2 tablespoons brown sugar
- 1 1/2 tablespoons minced fresh ginger
- 2 tablespoons lime juice
- 1 teaspoon minced garlic
- 1/2 teaspoon chili flakes
- 1 teaspoon red curry paste
- 1 shallot, peeled and roughly chopped
Chile con Queso Nachos with Guajillo Short Ribs and Avocado
By courtneyj87
In a saucepan over medium heat, combine the oil, onion and garlic and sauté until the vegetables are translucent, ...
- For the chile con queso:
- 1 Tbs. vegetable oil
- 1/2 yellow onion, chopped
- 1 tsp. minced garlic
- 1 lb. (500 g) processed cheese such as Velveeta, cubed
- 1 (7-oz./220-g) can diced green chiles, drained
- 3/4 cup (4 oz./125 g) diced canned tomatoes with juice
- 1/4 cup (2 oz./60 g) drained pickled jalapeños
- For the nachos:
- 1 lb. 5 oz. (655 g) tortilla chips (about 1 1/2 bags)
- 3 cups (1 1/2 lb./750 g) shredded Guajillo Chile Braised Short Ribs (see related recipe at left)
- 1 large Haas avocado, pitted, peeled and thinly sliced
- 1/4 cup (1/4 oz./7 g) cilantro leaves
- 1/4 cup (1 oz./30 g) grated cotija
- Salsa for drizzling