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Recipes
Aztec Chicken
By tammy1365
by Norman Van Aken
- 6 tablespoons (3/4 stick) chilled butter
- 3 tablespoons vegetable oil
- 1 large red onion, halved lengthwise, thinly sliced crosswise
- 1/2 yellow onion, thinly sliced
- 1 1/2 tablespoons sugar
- 3/4 cup Sherry wine vinegar
- 1 tablespoon coarse kosher salt
- 2 teaspoons ground cumin
- 1/4 teaspoon ground black pepper
- 6 boneless chicken breast halves with skin
- 4 teaspoons olive oil
- 4 garlic cloves, thinly sliced
- 1 large tomato, peeled, seeded, diced
- 1/4 cup coarsely chopped pitted oil-cured black olives
- 1/4 cup drained capers, rinsed
- 1/4 cup Sherry
- 1/3 cup low-salt chicken broth
- 1/4 cup fresh lime juice
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh thyme
- 1 teaspoon minced fresh rosemary
- 1 ripe avocado, halved, pitted, peeled, cut into 1/2-inch cubes
Twincitieschick
By tammy1365
Heat oven to 350 Place 1 piece Prosciutto & some mozzarella cheese on chicken
- 4 Large Chicken Breasts
- 4 Pieces Prosciutto
- 1 bag shredded Mozzarella Cheese
- 1 cup Breadcrumbs (See my homemade breadcrumb recipe, Simple Tip #1)
- 1 Egg
- Flour
- Salt
- Pepper
- marinara
- creamy (cream cheese) pesto
Roasted Artichoke Hearts Provencal
By tammy1365
Preheat the oven to 425 degrees F
- 1 pound frozen artichoke hearts, thawed
- 2 tablespoons pitted kalamata olives
- 1 tablespoon capers
- 2 strips orange zest (removed with a vegetable peeler)
- 2 Roma tomatoes, quartered lengthwise
- 1 clove garlic, finely chopped
- 3 tablespoons dry white wine
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- Kosher salt and freshly ground black pepper
- 1/4 cup torn fresh basil leaves
Make-Ahead Broccoli and Quinoa Salad
By tammy1365
Bring a medium saucepan of salted water to a boil over high heat
- Kosher salt
- 1/2 cup dried white or red quinoa, rinsed
- 2 small or 1 large head of broccoli, stalk end trimmed (about 1 pound)
- 6 pitted dates (preferably not Medjool), chopped
- 3 scallions, thinly sliced
- 4 ounces sharp cheddar, cut into 1/4-inch pieces (about 1 cup)
- 1/3 cup salted, roasted almonds, chopped
- 1 1/2 teaspoons crushed red pepper flakes
- 1/4 cup olive oil
- 3 tablespoons (or more) fresh lemon juice
Smoky Roasted Corn Soup
By tammy1365
Preheat the oven to 450 degrees
- 4 ears corn -- husked, kernels cut from cobs and cobs reserved
- 2 About 2 tbsp. olive oil
- Salt and pepper
- 3 tablespoons butter
- 1 russet potato, peeled and chopped
- 1 onion, chopped
- 1 jalapeno chile, chopped
- 1 small fresh red chile, such as finger or Fresno, chopped
- 2 tablespoons fresh thyme leaves
- 4 cloves garlic, chopped
- 1 teaspoon smoked paprika
- 4 cups vegetable stock or chicken stock
- 1/2 cup cream
- Chipotle hot sauce, such as chipotle Tabasco, thinly sliced scallions, chopped fresh parsley or cilantro, and radishes cut into matchsticks, for garnish
Beef Shortribs with Asian Flavors
By tammy1365
Combine onions and broth in 6- to 8-quart pressure cooker
- 2 c coarsely chopped onions
- 1 c beef broth
- 12 , 2- to 3-inch-long meaty beef short ribs (about 4 pounds)
- 3 T hoisin sauce
- 2 T soy sauce
- 1 T balsamic vinegar
- 1 T oriental sesame oil
- 1 c (packed) pitted large prunes
- 2 T all purpose flour
- Chopped green onions
Grilled Marinated Swordfish
By tammy1365
In a glass baking dish, combine the garlic, white wine, lemon juice, soy sauce, olive oil, poultry seasoning, salt ...
- 4 cloves garlic
- 1/3 cup white wine
- 1/4 cup lemon juice
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 tablespoon poultry seasoning
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 4 swordfish steaks
- 1 tablespoon chopped fresh parsley (optional)
- 4 slices lemon, for garnish (optional)
Brussels Sprouts with Bacon, Apple and Mustard
By tammy1365
Cook and remove bacon. Sautee Brussels sprouts and onion
- 4 strips bacon
- 2 lb Brussels sprouts
- 1/2 c sliced onion
- 1/4 c apple juice
- 2 T whole grain mustard
- 1 Fuji apple, diced
- 4 T butter
- 2 T apple cider vinegar
- S&P
Asian-Style Sticky Ribs with Orange & Ginger
By tammy1365
1. Position a rack in the upper third of the oven and preheat to 400°
- 3 large navel oranges, 1 cut into wedges for garnish
- 1/3 cup hoisin sauce
- 1/3 cup orange marmalade
- 2 tbsp. low-sodium soy sauce
- 2 tbsp. minced, peeled fresh ginger
- 4 large cloves garlic, minced
- 1 tbsp. sriracha
- 1 tbsp. toasted sesame oil
- 1/2 tsp. Chinese five-spice powder
- 1 rack (3 1/2 to 4 lbs.) pork loin ribs
- Fresh cilantro leaves
Easy and Delicious Slow Cooker Cassoulet
By tammy1365
Heat olive oil in a large skillet over medium heat and cook bacon until crisp and brown, turning often, about 10 mi...
- 1 tablespoon olive oil
- 6 slices turkey bacon
- 1 large onion, finely chopped
- 4 boneless, skinless chicken thighs, chopped
- 1/4 pound fully-cooked smoked sausage, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme leaves
- 2 bay leaves
- 1/2 teaspoon ground black pepper
- 1/4 cup tomato paste
- 3 (15 ounce) cans great Northern beans, drained and rinsed
- 1 (14.5 ounce) can diced tomatoes, drained
- 3 tablespoons minced fresh parsley
- Add: kale