Margiekyle's profile page
Recipes
Campfire Cones
By margiekyle
Build a campfire and let the flames die down
- 1/4 cup peanut butter
- 1 waffle cone
- 1/2 medium banana, sliced
- 2 tablespoons mini marshmallows
- 2 tablespoons mini chocolate chips
Mushroom Caps
By margiekyle
Preheat oven to 350 degrees F (175 degrees C)
- 16 large fresh mushrooms, stems removed
- 6 ounces chicken flavored dry stuffing mix
- 8 ounces cream cheese, softened
- 11 ounces imitation crabmeat, flaked
- 1 1/3 cups butter reserve half
- 2 cloves garlic, peeled and minced
- 1/4 teaspoon garlic powder
- salt and pepper to taste
- crushed red pepper flakes to taste
Rosemary-Braised Lamb Shanks
By margiekyle
Season the lamb with salt and pepper
- 6 meaty lamb shanks
- Kosher salt and freshly ground pepper
- 2 tablespoons olive oil
- 2 onions, chopped
- 3 large carrots, chopped
- 10 cloves garlic, chopped
- 2 cups red wine
- 1 (28-ounce) can whole tomatoes with juice
- 2 cups chicken stock
- 1 cup beef stock
- 1 1/2 tablespoons chopped fresh rosemary
- 2 teaspoons chopped fresh thyme
Ina Garten’s Easy Tomato Soup & Grilled Cheese Croutons
By margiekyle
In a large pot or Dutch oven such as Le Creuset, heat the olive oil over medium heat
- (Serves 4 to 6)
- 3 tablespoons good olive oil
- 3 cups yellow onions, chopped (2 onions)
- 1 tablespoon minced garlic (3 cloves)
- 4 cups chicken stock
- 1 (28-ounce) can crushed tomatoes, preferably San Marzano
- Large pinch of saffron
- Kosher salt and freshly ground pepper
- 1/2 cup orzo
- 1/2 cup heavy cream
- Grilled Cheese Croutons (see recipe below)
Mini BBQ Cheddar Meatloaves
By margiekyle
Cut onion in half then each half into thin slices
- 1 large sweet onion
- 1 Tablespoon butter
- salt
- 1 lb lean ground beef
- 1 egg, whisked
- 1 Tablespoon Worcestershire sauce
- 1/4 cup + 2 Tablespoons BBQ sauce, divided
- 1/4 cup crushed Rice Chex or panko bread crumbs
- 2 oz low-fat cheddar cheese, cut into 1/4" cubes
Grilled Potatoes with Mustard-Garlic Dressing
By margiekyle
Put the potatoes in a pot of generously salted water and bring to a boil
- 2 pounds new potatoes
- Kosher salt
- 3 tablespoons white wine vinegar
- 2 tablespoons whole-grain mustard
- 2 cloves garlic, finely chopped
- Freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- Canola oil, for tossing
- 1/4 cup chopped fresh flat-leaf parsley
Strawberry-Yogurt Smoothie
By margiekyle
Blend all ingredients in blender until smooth
- 1-1/2 cups fat-free milk
- 1-1/2 tsp. CRYSTAL LIGHT Tangerine Strawberry Flavor Drink Mix
- 1 cup vanilla low-fat yogurt
- 1 cup frozen strawberries
Peppercorn Crusted Pork Loin with Creamy Sauce
By margiekyle
Preheat oven to 325 degrees
- 1 lean pork loin roast (2 1/2 lbs)
- 3 Tbsp Dijon mustard
- 1 Tbsp low-fat buttermilk
- 1 c breadcrumbs
- 2 Tbsp pepper
- 2 tsp crushed mix peppercorns
- t tsp chopped thyme
- 1/4 tsp salt
- CREAMY PEPPERCORN SAUCE
- 3/4 c buttermilk
- 1/3 c fat free sour cream
- 3 Tbsp Parmesan cheese, grated
- 3 Tbsp mayo
- 1 1/2 Tbsp lemon juice
- 1 1/2 tsp mixed peppercorns, crushed
- 1/4 tsp salt
Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce
By margiekyle
Heat the oil in a heavy bottomed skillet over medium-hight heat, season the chicken with salt and pepper to taste, ...
- 2 tablespoons oil or butter
- 4 (6 ounce) boneless skinless chicken breasts, pounded thin
- salt and pepper to taste
- 8 ounces mushrooms, sliced
- 1 small onion, diced
- 2 cloves garlic, chopped
- 1 teaspoon thyme, chopped
- 1/4 cup dry white wine or chicken broth
- 1/2 cup chicken broth
- 1/2 cup cream
- 1 tablespoon grainy mustard
- 1 tablespoon dijon mustard
- salt and pepper to taste
- 1/2 cup asiago cheese, grated
Blackberry Pot Pies
By margiekyle
Special equipment: 6 individual cast-iron pans (4- to 5-inch pans) Preheat the oven to 350 degrees F
- Two 24-ounce bags frozen blackberries
- 1 1/2 cups sugar
- 1/4 cup cornstarch
- 2 tablespoons vanilla
- Perfect Pie Crust, recipe follows
- 1 egg, lightly beaten, for the egg wash
- Vanilla ice cream, for serving
- 3 cups all-purpose flour
- 1 teaspoon salt
- 3/4 cup (1 1/2 sticks) salted butter, cut into pieces
- 3/4 cup vegetable shortening or lard
- 1 tablespoon distilled white vinegar
- 1 egg, lightly beaten