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Recipes
Chicken Chili
By VerneJ
From: Woman's World (March 11, 2013) Nutritional Facts per serving: Calories 341; Protein 28 g; Fat 8 g (Sat Fat 2
- 1 Tbsp olive oil
- 1 onion, chopped
- 2 ribs celery, chopped
- 1 clove garlic, minced
- 1 Tbsp chili powder
- 1 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 can (8 oz) tomato sauce
- 1 can (19 3/4 oz) pork and beans
- 1 can (15.5 oz) red kidney beans
- 3 cups cooked chicken, cut into 2" pieces
- Sour cream and chopped fresh cilantro, optional
Jamaican Jerk Marinade
By VerneJ
This is a good one for Turkey, Fish, Pork and Chicken
- 1/2 cup orange juice
- 1/2 cup vinegar
- 1/4 cup soy sauce
- 1/4 cup olive oil
- 1 jalapeno pepper, diced
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 teaspoon thyme
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 tablespoon allspice
- 1 tablespoon gingerroot, minced
- 3 cloves garlic, minced (I use more because I love garlic)
- 4 green onions, thinly sliced
Hot Fudge Sauce
By VerneJ
Over medium heat, stir cream and butter until butter melts and cream barely comes to a boil
- 1/2 cup heavy cream
- 3 Tbsp butter, cut in pieces
- 1/3 cup granulated sugar
- 1/3 cup packed dark brown sugar
- Dash of salt
- 12 cup unsweetened cocoa (pref. Dutch process)
Dijon Tarragon Salmon
By VerneJ
1. Set the broiler rack 6 inches from the heat source
- 3 tablespoons Dijon Mustard
- 3 tablespoons Minced fresh Tarragon Leaves
- 1 1/2 tablespoons Mayonnaise
- 4 6-ounce center-cut Salmon Fillets
Maple Roasted Root Vegetables
By VerneJ
Holidays are coming up fast and I am beginning to think about dishes that compliment the season but fit with my lif...
- 1 1/2 cups slice carrots (1/2-inch)
- 1 1/2 cups slice parsnips (1/2-inch)
- 1 1/2 cups cubed peeled turnips (1/2-inch)
- 1 1/2 cups cubed butternut squash (1/2-inch)
- 4 teaspoons olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon fresh ground black pepper
- cooking spray
- 2 1/2 tablespoons maple syrup
Apple-Pecan Pie Maple Topping
By VerneJ
Southern Living (Jan. 2010)
- Vanilla Maple Syrup
- 1 (12-oz.) pkg. frozen spiced apples, thawed
- 1/2 cup toasted pecans, chopped
Black-eyed Pea Casserole
By VerneJ
Recipe courtesy of Sarah Bladorn
- 1 Tbsp olive oil
- 2/3 cup chopped yellow onion
- 2/3 cup chopped red bell pepper
- 2/3 cup chopped green bell pepper
- 1 1/4 lbs ground sirloin
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 1/4 tsp ground black pepper
- 1/4 tsp salt
- 1 (15 oz.) can black-eyed peas, drained
- 1 (10 oz.) can mild tomatoes with gree chiles drained
- 1 1/4 cups finely shredded Cheddar cheese, divided
- 1 (6 oz.) pkg buttermilk cornbread and muffin mix, such as Martha White
- 2/3 cup whole milk
Mixed Greens w/ Lemon Champagne Vinaigrette
By VerneJ
Nutritional Facts per serving: 169 calories, 17g fat (2g sat fat), 0 cholesterol, 27mg sodium, 5g carbohydrate, 1g ...
- 2 tbsp champagne vinegar
- 2 tsp lemon juice
- 1 tsp dijon mustard
- 1 shallot, finely chopped
- 1/2 cup olive oil
- 4 cups torn leaf lettuce
- 4 cups fresh spinach
- 2 cups fresh arugula
- 3/4 cup chopped walnuts, toasted
- 1/2 cup pomegranate seeds
Kale Crisps
By VerneJ
- 1/2 About 1/2 bunch kale, thoroughly washed and dried
- Extra virgin olive oil
- Red pepper flakes (optional)
- Kosher or sea salt
Pomegranate Champagne Sangria
By VerneJ
For a 2.2 gallon beverage jar
- 2 bottles white wine
- 2 bottles champagne
- 4 cups pomegranate juice
- 2 liters ginger ale
- Pomegranate seeds
- Ice