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Recipes
Champagne Sangria by Giada De Laurentiis
By NailCandy
In a large pitcher, combine the Prosecco, orange juice, Mint Simple Syrup, lemon zest, and lime zest
- 1 (750-ml) bottle Prosecco or French Champagne, chilled
- 1/2 cup orange juice
- 2 cups Mint Simple Syrup, recipe follows
- 1 lemon, zested and thinly sliced
- 1 lime, zested and thinly sliced
- 1/2 cup sliced strawberries
- 5 fresh mint sprigs
- Crushed ice
- Mint Simple Syrup
- 2 cups sugar
- 2 cups water
- 1 cup packed fresh mint leaves
Sweet Hawaiian Crock Pot Chicken
By NailCandy
Combine all together, cook on low in Crock-pot 6-8 hours
- 2 lb. Chicken tenderloin chunks
- 1 cup pineapple juice
- 1/2 cup brown sugar
- 1/3 cup soy sauce
Garlic & Pork Stirfry
By NailCandy
This delicious garlic forward stir fry is a super easy pork dinner to whip up! Plus, it keeps really well so it's a
- 1/2 cup chicken or vegetable broth
- 1/3 cup hoisin sauce
- 1/4 cup soy sauce
- 1 tablespoon cornstarch
- 1/2 to 1 teaspoon chili-garlic paste or sriracha
- 12 ounces pork tenderloin, cut into strips
- 3 baby bok choy or 1 medium bok choy
- 5 teaspoons stir-fry oil or vegetable oil, divided
- 6 garlic cloves, sliced
- 1 tablespoon minced fresh ginger
- 2 shallots, halved and sliced
- 1 red bell pepper, thinly sliced
- 8 ounces cremini mushrooms, sliced
- Hot cooked soba noodles or rice noodles
Healthy Buffalo Chicken Bowl with Greek Ranch Dressing
By NailCandy
Serves: 6 – 8 21 Day Fix: Per Serving 2 Yellow, 1
- 2 (15-oz.) cans organic corn
- 2 (15-oz.) cans organic black beans
- 3 avocados
- 2 tomatoes
- 6 chicken breasts
- 1 cup Franks Red Hot Buffalo Sauce
- 1 tablespoon garlic, minced
- 1 packet Hidden Valley Greek Yogurt Dressing
- 1-1/3 cups plain Greek yogurt
- 3 tablespoons milk (I used 2% milk)
Italian Ricotta Cookies
By NailCandy
Soft and moist, almost like cake--you won't want to share these Italian Ricotta Cookies
- FROSTING:
- 2 sticks of butter, about 1/2-pound
- 2 cups sugar
- 1/2 teaspoon salt
- 1 (16-ounce) package ricotta
- 2 eggs
- 1 teapoon vanilla
- zest of 1 orange
- 4 1/2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 cups confectionery sugar
- 1/4 cup butter
- 3 tablespoons milk
- 1/2 teaspoon vanilla
- spinkles, optional to garnish
Spinach Salad w/Pan-Seared Scallops and Cider Dressing
By NailCandy
For the best texture, eatthis salad as soon as you toss the spinach withthe warm dressing
- 7 oz Hannaford Inspirations Baby Spinach
- 11/2 lb Dry sea scallops 20 to 30 ct.
- 3 tablespoon Olive oil
- 1/4 lb Prosciutto, sliced thin, cut into strips
- 3 tablespoon Shallots, fresh, minced
- 1/2 teaspoon Dried thyme
- 3/4 cup Apple cider
- 1 1/2 teaspoon Cider vinegar
- 1/2 teaspoon Salt
- 1/2 teaspoon Black pepper, freshly ground
Three Cheese Hot Artichoke Dip by Paula Deen
By NailCandy
Margaret Hartnett makes this and says it is AWESOME!!! Preheat oven to 350 degrees F
- 1 (8 ounces) block cream cheese, softened
- 2 cups mayonnaise
- 1 (14 ounces) can artichoke hearts, drained and chopped
- 2 green onions, sliced thin
- 1/2 cup grated Parmesan
- 1 cup shredded mozzarella
- Dash hot sauce
- Dash Worcestershire sauce
- Salt and pepper
Garlic Lemon Chicken Bake
By NailCandy
Garlic lemon chicken bake has a good zest to it
- 6 tablespoons olive oil
- 2 lemons, 1 thinly sliced, 1 juiced
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 pound trimmed green beans
- 8 small red potatoes, quartered
- 4 chicken breasts
Buffalo Chicken Meatballs
By NailCandy
Buffalo chicken in a neat and tidy meatball
- 1 pound lean ground chicken
- 1 egg
- 1/2 cup panko breadcrumbs
- 1 carrot
- 1 stalk celery
- 2 green onions
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 ounce crumbled blue cheese
- 1/2 cup Frank's Hot Sauce (or your favorite), divided
- 1 tablespoon butter