VegasBartender's profile page
Recipes
Deviled Chicken
By VegasBartender
Deb Wise, Cooking Light NOVEMBER 2010
- 4 (8-ounce) skinless, bone-in chicken breast halves
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- Cooking spray
- 2 tablespoons prepared mustard
- 1/2 teaspoon ground red pepper
- 2 (1-ounce) slices French bread baguette
Sunday Sausage Strata
By VegasBartender
Coat a 9-by-13-inch baking dish (or similar shallow 3-quart baking dish) with cooking spray
- 1/2 pound turkey breakfast sausage, (four 2-ounce links), casing removed
- 2 medium onions, chopped (2 cups)
- 1 medium red bell pepper, seeded and diced (1 1/2 cups)
- 12 large eggs
- 4 cups 1% milk
- 1 teaspoon salt, or to taste
- Freshly ground pepper, to taste
- 6 cups cubed, whole-wheat country bread, (about 7 slices, crusts removed)
- 1 tablespoon Dijon mustard
- 1 1/2 cups grated Swiss cheese, (4 ounces)
Smoky Shrimp and Parmesan Polenta Cakes
By VegasBartender
Serve with bagged pre-washed salad greens splashed with vinaigrette
- 1 Tbsp. olive oil
- 1 lb peeled and deveined medium shrimp
- 1/4 cup dry white wine
- 1 tsp chopped fresh chives
- 1 tsp fresh lime juice
- 1/4 tsp Spanish smoked paprika
- 1 17oz tube polenta, cut into 8 (1/2") slices
- Cooking spray
- 8 tsp marinara sauce
- 8 tsp grated fresh Parmesan cheese
- 1 Tbsp. chopped fresh flat-leaf parsley
Roasted Cinnamon Spice Pumpkin Seeds
By VegasBartender
Combine water, pumpkin seeds, and salt together in a pot; bring to a boil, reduce heat to low, and simmer until see...
- 6 cups boiling water
- 1 cup raw pumpkin seeds
- 1 teaspoon salt
- 1 teaspoon olive oil
- 1 tablespoon white sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
Chicken Club Sliders with Ranch Dressing
By VegasBartender
Makes 8
- Dressing
- 1/2 c sour cream
- 1/2 c buttermilk
- 1/2 lemon, juiced
- 1 tsp. Tabasco
- 1 clove garlic, grated or pasted
- 1/4 c finely chopped chives
- Salt & Pepper
- Chicken
- 1/3 About 1/3 c EVOO
- 1 lemon, juiced
- 2 large cloves garlic, grated or finely chopped
- 1 small red chile pepper, finely chopped
- A few sprigs fresh thyme, chopped
- A few sprigs flat-leaf parsley, finely chopped
- Sea salt and lots of coarsely ground black pepper
- 1 1/2 lbs. skinless, boneless chicken breast
- Toppings
- 8 standard-size english muffins, toasted
- Chopped iceberg lettuce or romaine heart
- 2 ripe plum tomatoes, sliced 1/2" thick
Tangy-Dijon dressing
By VegasBartender
Put all ingredients into a blender
- 1/4 cup Dijon Mustard
- 1/4 cup Apple Cider Vinegar
- 1/4 cup extra virgin olive oil
- 2 tablespoons honey
- cracked pepper to taste
- optional but recommended: 1 tablespoon fresh thyme, 1 clove garlic, smashed.
Coconut Cream Pie
By VegasBartender
With flavors better than the traditional version, the Cooking Light Test Kitchen shaved over 200 calories and 10 gr...
- 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
- Cooking spray
- 2 cups 1% low-fat milk
- 1 cup half-and-half
- 1 1/2 cups flaked sweetened coconut
- 1 vanilla bean, split lengthwise
- 2/3 cup sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 tablespoons butter
- 3 large egg whites, at room temperature
- 1/2 teaspoon cream of tartar
- 1/2 cup sugar
- 1/4 cup water
- 1/4 cup flaked sweetened coconut, toasted
Chicken Stir-Fry
By VegasBartender
Bring rice and water to a boil in a saucepan over high heat
- 2 cups white rice
- 4 cups water
- 2/3 cup soy sauce
- 1/4 cup brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced garlic
- 1/4 teaspoon red pepper flakes
- 3 skinless, boneless chicken breast halves, thinly sliced
- 1 tablespoon sesame oil
- 1 green bell pepper, cut into matchsticks
- 1 (8 ounce) can sliced water chestnuts, drained
- 1 head broccoli, broken into florets
- 1 cup sliced carrots
- 1 onion, cut into large chunks
- 1 tablespoon sesame oil
Basil Simple Syrup
By VegasBartender
Southern Living MAY 2007
- 1 cup sugar*
- 1 cup water
- 1 cup loosely packed fresh basil
- Garnish: fresh basil sprigs
Chiles Rellenos (Stuffed Peppers)
By VegasBartender
Place whole peppers over an open flame (gas burner) or under the broiler
- 4 fresh poblano chile peppers
- 1/2 pound lean ground beef
- 1 onion, chopped
- 1 clove garlic, chopped
- salt and pepper to taste
- 3 eggs, separated
- 1 cup shredded mozzarella cheese
- 2 roma (plum) tomatoes, chopped
- 1/2 cup all-purpose flour
- 1 cup corn oil